Simply Raymond Blanc Season 1
An astonishing collection of recipes brought to life by one of the world’s most revered chefs. When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen. A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.
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Simply Raymond Blanc
2021An astonishing collection of recipes brought to life by one of the world’s most revered chefs. When Raymond Blanc announces a new collection of recipes, foodies everywhere sit up and take notice. In Simply Raymond Blanc, the world-renowned chef distils his passion, vision and creativity into a mouth-watering collection of delicious new recipes right from the heart of his two Michelin starred kitchen. A personal and revealing series, Raymond Blanc shares the secrets of the food he has loved all his life together with the newest recipes to have caught his expert eye. He shares his passion for fresh produce with a personal tour of his vast gardens and invites some of the most celebrated chefs in the country to share their own creations.
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Simply Raymond Blanc Season 1 Full Episode Guide
Anniversaries, date nights, and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation's couples. He starts with a special dish cooked for him by his partner; Broad Beans with Parmesan and Pan-Fried Sole, and ends with a sumptuous dessert - an Exotic Fruit Panna cotta. Chef and good friend Paul Ainsworth cook a special dish for Raymond - Lamb Hotpot for two!
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Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants. He shares the secret to a sensational Morteau Sausage Salad, to an elegant culinary centrepiece, Gravadlax with Cucumber, Cauliflower & Horseradish Crème Fraîche. Executive Head Chef to Raymond's Brasseries, Clive Fretwell, joins him in the kitchen and cooks a Double Baked Cheese Souffle.
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Raymond shares his love of new produce from the gardens and explains why seasonality is important and why we should all embrace it. From his Oxfordshire kitchen, he cooks pan-fried salmon, with spinach and chive butter sauce, to a walk in the woods, where he rustles up a fricassee of wild mushrooms. Long-time friend Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent Tarte Tatin, baked apple with caramel.
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Raymond Blanc shares his love of travel and embraces the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine he cooks a sensationally fresh flash-fired squid, with a fennel and rocket salad, and later a miso and harissa aubergine with cous cous. Plus, chef and good friend José Pizarro visits and indulges Raymond with an alfresco-worthy dish, pan-fried salted cod with chickpeas, white beans and spinach stew.
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Herbs and spices have the power to transform dishes into something truly brilliant. Raymond Blanc indulges the nation's senses by transforming classic dishes with herbs and spices fresh from his garden. From moules three ways to a spicy slow-roasted harissa lamb shoulder with chickpeas, there's something for every palette. Joining Raymond in the kitchen is Niall Keating, who cooks poached plaice with kohlrabi.
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Raymond Blanc pays culinary homage to his Maman Blanc by sharing nostalgic dishes from his childhood - Vegetable Soup Three Ways and a special Assiette of Salads made with produce fresh from his gardens, a beautiful culinary centrepiece for any occasion. Nathan Outlaw visits and treats Raymond to his childhood favourite, Fish and Chips with Mushy Peas and Tartare Sauce.
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French cuisine is at the heart of Raymond Blanc's repertoire, and his French classics have been on the menu at Le Manoir since the beginning. From his Oxfordshire kitchen, he shares his favourite French classics with a twist, from his Maman Blanc's steak and red wine jus to a heritage salad with tomatoes and mozzarella straight from his gardens. Jean-Christophe Novelli surprises Raymond with a visit and cooks him a delicious Mouclade Des Boucholeurs.
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Raymond Blanc has made his home in the heart of the English countryside, and over the last four decades has seen the British food scene transformed. Blanc is celebrating this with an ingenious pea soup, a taste bud-tantalising stuffed pepper, and a new take on that old British classic, brown sauce. Raymond also gets to put his feet up as Paul Ainsworth presents an alternative cheese board.
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What could be nicer than using the freshest and tastiest ingredients and creating something truly delicious for your nearest and dearest? With Cheese Fondue, Celeriac Rémoulade and a delicate but divine Martini on Raymond Blanc's menu, it's no wonder that his old friend Nathan Outlaw has also popped around for supper!
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Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous Meringue with Blackcurrant Coulis to a Heritage Salad with beetroot straight from his gardens, there's something for every palette. Joining Raymond in the kitchen will be Angela Hartnett, who will be cooking Cep Tagliatelle for her old friend.
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