Culinary art: Ramond Blanc at Belmond Le Manoir aux Quat?Saisons
The Belmond Le Manoir aux Quat?Saisons in Oxfordshire
The Michelin-starred Belmond Le Manoir aux Quat?Saisons restaurant, run by chef Raymond Blanc, is at the forefront of the culinary arts with its cookery school and Gaggenau kitchen, as Mark C O?Flaherty discovers
Few things attach a date to drama on film like a scene set in a character?s kitchen. It might be a can of the 1970s diet cola TaB on the counter, or a style of cereal box with typography that hasn?t been seen for decades. It?s also the hardware ? is it a faux country kitchen in the suburbs, or is it someone pulling out a ready meal from a panel of flashing lights in 2001: A Space Odyssey" Our kitchens tell the story of our lives, and the way we live today. No space in the home has changed more in the past 20 years. Follow LUX on Instagram: the.official.lux.magazine
?More than ever before, we see the dinner table as the most important medium of communication,? says Raymond Blanc, the French chef behind the two Michelin star Belmond Le Manoir aux Quat?Saisons in Oxfordshire, incorporating a restaurant which has, for the past 35 years, been one of the top special-occasion destinations in the UK. ?The media has helped change our connection with food and our health and the environment. It was all separate before. Now we know it is linked, and a home-cooked meal made from scratch is so much more important ? a way to bond with your clan, your family, your loved one. We are more emotional about food today. And what...
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