Raymond Blanc is a world-renowned chef who has created some of the most iconic dishes in the world. His culinary creations are known for their beautiful presentation and exquisite flavor.
Blanc began his career as a young chef in France, where he gained experience working in some of the country’s finest restaurants. He later moved to England, where he opened his own restaurant, Le Manoir aux Quat’Saisons.
Since then, Blanc has gone on to create several other iconic dishes that have become popular around the world. Some of his most famous creations include the “chicken fricassée,” “APPLE TART ‘MAMAN BLANC,” and “IRONBARK PUMPKIN SOUP
Blanc’s dishes are not only delicious, but they also reflect his passion for using fresh, seasonal ingredients.
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Raymond Blanc Age
Blanc will turn 73 years old on November 19, 2022. He was born on November 19th, 1949 in Besançon, France.
Raymond Blanc Nationality and Ethnicity
Raymond’s nationality includes French and British. He was born in the French city of Besançon. He is a mixed-race individual.
Raymond Blanc Height
He is the perfect height for a basketball player, at about 7’1″.
Raymond Blanc Wife & Children
Blanc has a few sons: Sebastien and Olivier. He lives in Oxford with Natalia Traxel, who is the love of his life. In 2008 he was awarded an honorary OBE.
Raymond Blanc Net Worth
Raymond Blanc is the chef and restaurateur behind Le Manoir aux Quat’Saisons, a luxurious five-star hotel in Oxfordshire. He has achieved two Michelin stars for his restaurant to date and has appeared on BBC’s Masterchef. His net worth is estimated at $ 8 million.
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Chefs Trained by Raymond Blanc
Raymond Blanc is a Michelin starred chef who has trained some of the world’s most renowned chefs. He is known for his dedication to seasonal and local produce, as well as his classical French cooking techniques.
Blanc began his career as a chef in his hometown of Besançon, France. After working in several restaurants, he eventually opened his own restaurant, Le Manoir aux Quat’Saisons, in Oxfordshire, England. The restaurant quickly gained popularity and was awarded two Michelin stars.
Since then, Blanc has gone on to train some of the world’s most famous chefs, including:
Heston Blumenthal
Michael Caines
Elisha Carter
Éric Chavot
Sat Bains
John Burton-Race
Éric Chavot
William Curley
Shaun Dickens
David Goodridge
Paul Heathcote
David Chalton
Raymond Blanc Recipes
Raymond Blanc is a French chef and restaurateur. He has authored many cookbooks and runs more than two dozen restaurants in the United Kingdom, France, Switzerland, and the United States.
Read more on: https://www.raymondblanc.com/recipes/
Some of his recipes include:
LEMON TART RECIPE
APPLE TART ‘MAMAN BLANC’ RECIPE
FRICASSÉE OF WILD MUSHROOMS RECIPE
ROAST GARLIC RECIPE
IRONBARK PUMPKIN SOUP RECIPE
RYE BREAD GALETTE RECIPE
LEMON TART RECIPE
CHICKEN FRICASSÉE WITH VINEGAR AND HERBS RECIPE
Chicken Fricassée with Vinegar and Herbs Recipe
This is a recipe for chicken fricassée with vinegar and herbs. The dish is a traditional French dish that utilizes the flavors of vinegar and herbs in its preparation.
Ingredients:
For the chicken fricassée
4organic or free-range chicken drumsticks and thighs or a whole chicken cut into 10 pieces
1 tbsp olive oil
5 tbsp good-quality red wine vinegar
15g unsalted butter
100ml dry white wine
4 garlic cloves, peeled but left whole
1 ripe medium tomato, finely chopped
2 sprigs fresh tarragon, chopped
1 tbsp fresh flat-leaf parsley, roughly chopped
sea salt and freshly ground black pepper
For the sautéed potatoes:
4 medium potatoes, peeled and cut into 2cm (¾ in) dice
2 tbsp olive oil
10g unsalted butter
1 small handful of fresh flat-leaf parsley, roughly chopped
½shallot, finely chopped
sea salt and freshly ground black peppers
Procedure
STEP 1
Preheat the oven to 150˚C/300˚F/Gas Mark 2.
On high heat, in a large casserole, fry the chicken pieces in the olive oil for 5 minutes, until golden brown.
Season with 4 pinches of salt and 2 pinches of pepper.
STEP 2
Spoon out the fat from the casserole.
Add the vinegar and butter and boil for 10 seconds until the vinegar has reduced.
Stir to coat the chicken pieces in the reduced vinegar and butter.
STEP 3
To create this dish all you need to do is add white wine, bring it to a boil for a couple of seconds and then add tomato and garlic to the mix. Finish it off with tarragon.
Cover the casserole dish, transfer to the oven and bake for 30 minutes (the liquid should not boil, but should simmer at very low heat, with just one or two bubbles barely breaking the surface).
The chicken will be juicy and tender.
STEP 4
On a high heat, in a large frying pan, fry the diced potatoes in the olive oil for 12-15 minutes, stirring frequently, until golden brown and tender.
Season with 4 pinches of sea salt and 2 pinches of pepper.
Reduce the heat and add the butter, being careful not to let it burn.
Finally, stir in the parsley and shallot.
Taste and adjust the seasoning if necessary.
STEP 5
Remove the chicken from the oven.
Taste and correct the seasoning if required.
Skim any fat from the surface.
Place the pieces of chicken and potatoes onto a platter and sprinkle with parsley.
Serve the cooking juices separately.
Michelin-starred Chef Raymond Blanc Favorite Kitchen Tips
Raymond Blanc is a Michelin-starred chef who has been in the culinary industry for over 40 years. In that time, he has accumulated a wealth of knowledge and experience in the kitchen. Here, he reveals his favorite tips for making your cooking more efficient and enjoyable.
1. Get organized before you start cooking. This will save you time and hassle in the long run.
2. When cooking with fresh ingredients, always taste them first to gauge their flavor. This will help you adjust the seasoning accordingly.
3. Don’t be afraid to experiment with different flavors and ingredients. That’s part of what makes cooking so fun!
4. Trust your instincts when it comes to cooking times and temperatures. You know your food better than anyone else does.
5. Take breaks while you’re cooking so that you don’t get overwhelmed or frustrated.
Raymond Blanc Cookbooks
He is a French chef, restaurateur and television presenter. He is the owner of Le Manoir aux Quat’ Saisons, a restaurant in Great Milton, Oxfordshire.
Raymond Blanc is a chef and restaurateur who was born on the 19th of November 1949. He has been awarded two Michelin stars and has written several cookbooks, including Recipes from Le Manoir aux Quat’ Saisons, Mange: The Mysteries of the Kitchen Revealed, Blanc Vite: Fast, Fresh Food from Raymond Blanc, A Blanc Christmas, Foolproof French Cookery, A Taste of My Life among others.
In conclusion,Raymond Blanc is a Michelin-starred chef who has had great success in the culinary world. He is known for his inventive and delicious dishes, as well as his commitment to using fresh and seasonal ingredients. If you’re looking for an amazing meal, make sure to check out one of Chef Blanc’s restaurants.