As the chef-director at Delicious By Design, I’ve had the privilege of experiencing many memorable moments in the world of gastronomy. However, the evening spent at Le Manoir aux Quat’ Saisons last Sunday was not just another entry in my culinary diary—it was a remarkable testament to the enduring brilliance and innovation that define our industry.
Celebrating 40 illustrious years of retaining two Michelin stars, Le Manoir hosted an evening that was as much a homage to its legacy as it was a forward-looking conversation about the future of hospitality. The event, hosted in conjunction with the Institute of Hospitality, also served a noble cause, raising funds for Hospitality Action, further embedding its commitment to nurturing talent and excellence in our field.
As guests, we were treated to an enchanting evening that captured the essence of Le Manoir’s storied journey. But the highlight for me, undoubtedly, was the opportunity to hear from Raymond Blanc. Raymond’s story is one of relentless passion, creativity, and dedication—a narrative that has not only shaped Le Manoir but also inspired countless chefs and hospitality professionals across the globe.
Listening to Raymond reflect on his journey, it was evident that his passion and energy for the culinary arts and the industry remain as vibrant today as they were 40 years ago. It was particularly enlightening to hear him discuss the evolving culture within professional kitchens. Raymond spoke with genuine optimism about the increasing diversity among culinary teams and the industry’s shift towards more sustainable working hours. These changes are not just necessary; they are pivotal in ensuring that the profession continues to attract and nurture talent in an environment that values wellbeing and inclusivity.
The culinary experience of the evening was nothing short of spectacular. The menu, crafted by head chef Luke Selby and his team, was a masterpiece of flavours, techniques, and creativity. Each course was a revelation, showcasing the impeccable standards and innovation that Le Manoir is renowned for. The wines, expertly paired, complemented the dishes beautifully, enhancing the gastronomic experience and leaving us in awe of the talent and precision that went into crafting the meal.
As the evening drew to a close, it was clear that this event was not just a celebration of Le Manoir’s past achievements but also a declaration of its ongoing commitment to excellence, innovation, and sustainability. It was a privilege to share in this special occasion, to be inspired by Raymond Blanc’s vision and journey, and to witness firsthand the culinary genius of Luke and his team.
To say that the evening was memorable would be an understatement. It was a reminder of the beauty and depth of our industry, the importance of nurturing talent and embracing change, and the profound impact that passionate individuals can have on the culinary world.
As I reflect on that exceptional evening at Le Manoir aux Quat’ Saisons, I am filled with gratitude for the experiences, the lessons learned, and the inspiration gained. Here’s to many more years of culinary excellence and innovation at Le Manoir, and to the bright future of our industry.
~ Louise
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