Cuisine: Modern French
Signature dishes: Cornish sea bass, Scottish langoustine, smokey mash and star anise jus; corn-fed squab baked in a salted crust, garden cabbage, creamed mushrooms and Madeira jus
Set within a 15th century manor, Raymond Blanc’s Le Manoir is renowned as much for its stunning surroundings as its impeccable gourmet cuisine. A champion of the organic movement, the kitchen is supplied by the vast two-acre gardens, with 90 types of vegetable and over 70 aromatic herbs making the journey from soil to saucepan. Le Manoir combines perfectly the romance of fine French cooking and the Oxfordshire countryside.