"Raymond Blanc" OBE is a French chef born in Besançon, the capital of the Franche-Comté region in eastern France, between Burgundy (French region)/Burgundy and the Jura mountains. He grew up in Saône, Doubs/Saône, a village just east of there. Today he is one of Britain's most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught, but has himself taught or employed other chefs including Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White.

More Raymond Blanc on Wikipedia.

As a child, I gained the deepest understanding of food, without even knowing it.

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I had the archetypal French bucolic upbringing, in a peasant village in deepest Burgundy.

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When you cook it should be an act of love. To put a frozen bag in the microwave for your child is an act of hate.

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