Because of the nuts I let the lady I was partnered with sample my serving as well; in the meantime, I tucked into the fruit bowl which itself was fabulous. A dessert obsessed, self-taught baker from The Cotswolds, UK. Have met Raymond since, it is such a breathe of fresh air to have a food celebrity who isn't just a construct of some publicity machine. Raymond Blanc is acknowledged as one of the finest chefs in the world. Chef Mark Peregrine on Twitter - @RBCookerySchool, Le Manoir But there was one last thing before we left, a kitchen tour. Hi there, I’m Lou It was a day that will never leave me, that words cannot describe. And then that was really it... *sad face*. Fear not though, if you're thinking how I am going to retain all this information, each student is provided with a recipe and instruction pack that you can take away with you. Mark had also demonstrated a white chocolate and liquorice ganache earlier in the morning, and we used that to sandwich the macaroons together. With that we all realised that this was the end of the day; or was is the beginning of our patisserie journey? I won't go into a complete blow by blow account of the day; if you would like to now exactly what went on I can only suggest you experience it for yourself! So then, if you've made it all the way through to the end, what would you like to know... To be clear, I visited the Raymond Blanc Cookery School at Le Manoir of my own accord, and everything I've written is my own thoughts and feelings. We popped them back in the Gaggenau ovens (my oven envy had reached feverpitch) and watched their feet form. It is on my list, including the chocolate course. If you're lucky, he might be at Le Manoir whilst you are there; and we were. We'd been in the centre of the back kitchen all day and had seen everything going on around us, but a little quiet time before evening service we had opportunity to see the rest of the heart of Le Manoir and the patisserie kitchen. Can't wait for when I'm there in a few weeks time for their Afternoon Tea. Now I'm not known for my green fingers, but I can appreciate the time and work that goes into the creation and the sustainment of the gardens; from the ingenuis mushroom valley where a variety of mushrooms are grown for use in the restaurant, the topiary herb garden, the neatness of the micro-herb shoots, the terracotta cloches for rhubarb, to the bronzes that bring the garden to life. Required fields are marked *. But trust me, this has possibly been one of the most amazing experiences and I dare you not to fall in love with the beauty and elegance of Le Manoir aux Quat' Saisons. I wouldn't expect him to. Mark explained to us that the gardens are a labour of love for Raymond, and that 29 years ago (Le Manoir celebrates it's 30th anniversary next year) the gardens were a sprawling wilderness and it was Raymond's father who encouraged him to develop the land. The school is nestled amongst the back kitchens that serve the main kitchen and the dining room, and you are immersed, at a safe distance, in the hustle and bustle of a busy fine dining kitchen, serving 300 guests a day. 103.2k Followers, 620 Following, 413 Posts - See Instagram photos and videos from Raymond Blanc OBE (@raymondblanc) No, he didn't. Whilst we've been gone, Marcus and our 'Kitchen Fairy' have transformed the kitchen back to a working kitchen, our pear tart bourdaloues have been whipped over with a blow torch to just add a finishing touch, and our lemon cakes have rested and cooled whilst we have been on our tour, ready for glazing and icing. Do visit the mushroom valley and speak to one of the gardening team about it; it is a genius idea. As it's only just down the road, I can't wait to visit again . Also during the morning one of Le Manoir's Sommelier's had popped in during the morning to talk about the wine that would accompany our lunch. (Seriously, I was bursting with excitement and I'd only just arrived in the car park). There is still plenty to go but the afternoon is not what I would call leisurely, but probably a little more sedate. I paraded my creations before Ian and gave him a blow by blow account of my amazing day and went to bed dreaming of being a fully accomplished patisserie chef. Leaving the darkest depths of the Cotswolds before sunrise, the sun coming up over the gardens set the mood for the rest of the day. But I digress... No Raymond does not teach the class; but with Mark's serious amount of accomplishments and credentials there is no one else better to guide you through patisserie! It was stunningly simple in presentation and pure heaven to taste. Strangers together but all with one aim; by the time we left we'd have mastered pastry! He's so natural and enthusiastic, I love his TV shows too. Mark explains to us that patisserie is an exact science - timings, temperatures, weights etc, and it is no surprise that the class is planned down to a very precise timeline. I'll hand on my heart admit before you go scrolling through for the photos of techniques and recipes, that what you are going to find is the stunning garden and some photos from the class. I know there are 'more budget friendly' courses out there but they do not cover half as much or are as jam-packed. We were then joined by the fabulous Mark Peregrine, Head Tutor of the Raymond Blanc Cookery School at Le Manoir. So, you might be thinking, does it end there? As we walked back to our cars, there was lots of chatter about who was visiting who the following day armed with the delights they had created, that we'd all wear our Raymond Blanc Cookery School Chef's jacket with pride and how it was truly a day we'd never forget! We were all awarded a certificate of achievement and a Le Manoir goody bag with a Raymond Blanc saucepan, a file for our recipes and cooking information, as well as our chef jackets to take home. A quick sigh of relief could be heard across the kitchen when Mark informed us we were not expected to do everything; that some of the elements for the dishes would be demonstrated to us, everything would be weighed ready for us, and that his second in command, Chef Marcus Pepper, and a lovely French lady, whose name escapes me, but Mark said was a 'magnificent Kitchen Fairy' would work around us, helping, clearing, cleaning etc, letting us focus on the matter in hand!
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