There's only one rating I can give to Le Manoir and that's a 5. From arrival to departure and everything in between there is nothing to fault. We came for my 40th birthday yesterday and it was one of the best experiences of my life. The attention to detail is second to none and nothing is too much trouble. The food and wine is to die for and exquisitely presented. We had the 6 course lunch and there were a few ingredients I would ordinarily avoid such as cauliflower and mushrooms but I wanted to experience the menu as a whole with no changes and I can honestly say it was the best food I've ever eaten and absolutely worth every penny. I can see now why they have retained 2 Michelin stars for over 30 years.
What an amazing place. From the food, to the room and the most wonderful staff, this place is definitely worth a visit.
We always end up doing something special for our wedding anniversary – it’s kind of the law. Last year we dined in Knightsbridge at Koffmann’s owned by chef Pierre Koffmann, a legend of the cookery scene. Sadly Koffmann’s is no more due to the expansion of The Berkeley Hotel which is a shame as Koffmann’s was a real homage to traditional French dining with a nod to the Michelin guide. We set our sights elsewhere for this years celebration but staying with a chef who has been around since Koffmann’s time….
![Zomato]( "Recensione")
What: Modern European for Lunch
Where: Great Milton, Oxford, UK
The Dish: Fresh Cornish Crab with grapefruit, red pepper and octopus
Value: £150pp
Food Review:
Upon arrival, 15 minutes before our booking, we decided as a cold and wintery day, to start with hot chocolate to warm up. Hot chocolate and cocoa was ordered. The difference between the two was the amount of sugar in it with the cocoa being none. This could easily be recitified with extra sugar and milk.
Once we had decided to opt for the 7 course meal (which all parties at the table had to agree to) our amouse bouche had been served along with an array of breads from the bread basket and homemade butter.
Next to come was the amouse bouche, which included salmon, beetroot snap, tonic and vegetable croquette. The beetroot snap topped with cheese puree was the favourite.
Amuse Bouche
Then the seven course started, first to come was the watercress soup with scallop, a thick hearty but small portion to whet the palate.
Watercress Soup with Scallop
The second course was free range egg, watercress and toasted walnuts. This was delightful too eat but reminded me of a breakfast dish more than on a lunch menu.
Free range egg, watercress and toasted walnuts
The third course was fresh Cornish crab with grapefruit, red pepper and octopus. This was by far the best savoury dish for me. All the flavours tasted fresh and complimented one another.
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Fresh cornish crab salad with grapefruit, red pepper and octopus
The fourth course was chicken with pomme puree and garden vegetables. Each element was cooked beautiful and full of flavour.
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Chicken with pomme puree and garden vegetables
The fifth course was the cheese and grapes. The cheese was the same but with different maturities which is interesting as well as informative.
The sixth course was millionaire shortbread with banana sorbet; a beautiful dessert to eat and admire.
Millionaire shortbread with Banana sorbet
The seventh and final course was citrus fruit. Various elements combined together to make a complete dish full of lemon and pieces of grapefruit.
After, tea was ordered. This was accompanied by little sweets such as macarons, nougat and crispy chocolate.
Citrus Fruit
Sober Status: Alcohol is served on site
When I next visit I would have: to try the lamb, as it wasnt in season it was not on the menu
Halal: Is available on request
Internal and External Review:
The internal is reminiscent of an old english cottage with personal touches in the living room.
The exterior is located in a charming pictoresque village of Great Milton similar to something outs of Hogworths. Its garden streches around the establishment and further afield aflock with various vegtables patches and ponds.
The Service: Exceptional service as you would expect from this type of establishment
Sum up: A excellent meal with exceptional flavours and combinations, defiantly a treat meal
Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons is a lovely manor set in 30 acres of picturesque grounds in Oxford. As you walk through the gates you feel like you have entered a secret garden. Fresh herbs and vegetables being grown amongst Japanese gardens add to the charm. The hotel and restaurant atmosphere is lovely and relaxed. The seven course lunch is rather indulgent and spanned a whole afternoon. With the finest ingredients, each dish is intricately presented, with divine flavours and attentive service. We would agree it is rather deserving of its two Michelin stars.
I had been to Manoir aux Quat’Saisons once before for an amazing all-day cooking class, and at that time, apart from stuffing our faces with all the delicious food we prepared, we also toured their gardens and saw where they grow all of the herbs and vegetables used at the restaurant. I was excited to go back and finally try Raymond Blanc's food and it didn't disappoint! Their food is classic and so is the setting but service was perfect and the meal was very good! The Ledbury remains my favorite Special occasion spot but Manoir was very good.
If you remember my post from the other week about the Cookery School at Belmond Le Manoir aux Quat’Saisons, I told you all that I'd also be posting about their afternoon tea! After our morning cookery lesson we were given a tour of the beautiful grounds, and then treated to the most delicious treats in the conservatory.
Speechless (in a good way)!!!. Ok so this is somewhere i have wanted to go for along time and my partner suprised me on my birthday last weekend and whisked me away down to oxford last saturday afternoon, he must have had this planned for a good while becuase from what i understand there is one heck of a waiting list!! First of all just the driveway into the place is stunning as is the whole manoir experience, stunning. As for the dining experience well my title says it all, speechless, words cannot describe how good the food was, expensive yes, but worth every penny, the presentation second to none, the flavours stunning and the attention to detail and service that goes with it all out of this world. I would argue that 2 michelin stars is underated as the food and service here match some 3 michelin star places i have dined at. All in all i would highly reccommend Le Manoir to anyone, if you can't afford it then save up as it really is worth saving and waiting for!!
My amazing boyfriend was observing the Latvian celebration of my namesday and had bought me a present, a day in Le Manoir aux Quat’Saisons where I attended a Clarins make-up session, Raymond Blanc cookery school and which finished with a wonderful lunch. Le Manoir aux Quat’ Saisons is a luxury hotel and restaurant in the village of Great Multon, near Oxford in Oxfordshire. The hotel is absolutely beautiful and like a small cute and beautiful cottage located in a historic manor house. The rooms are not cheap and the cheapest one is around £600, and it also features the famous chef’s Raymod Blanc’s restaurant with his own vegetable garden next to Le Manoir where he grows quite a few of the things he later cooks in his restaurant. We visited the two-acre vegetable garden after our meal, and it was so interesting to see 90 types of vegetable and 70 variet
One of Britain’s most loved destination restaurants – le Manoir aux Quat’Saisons – is the perfect place for a gastronomic escape. Chef Raymond Blanc is a hands-on kind of boss. It’s not his style to be hidden away, simply overseeing his brigade. He’s out welcoming guests, gauging times, subtly managing the whole operation. And well managed it is too with the front-of-house service working in elegant concert with the kitchen. Once you’ve had a chance to take in the surroundings with you apéritif and amuses bouches, you’ll be escorted to your table. Menu wise, you’ll notice that there doesn’t seem to be any outlandish tricks ahead of you. That’s because Blanc’s cooking is routed in classic, French traditional cuisine. Though what you can expect is simply the most outstanding produce, treated with modern techniques to create fresh dishes. In fact, Blanc is so proud of his suppliers that he names them one by one on the back on his menu. The confit salmon dish exemplifies his style perfectl
I still feel that there is a huge gap in Liverpool for a fine dining restaurant, it might be hopefull for something of this standard to open. However a reasonably priced one star restaurnt could do very well; I’ll keep my fingers crossed.
Overall, the place was wonderful and food was amazing. I’d definitely recommend everyone to go. If I were to go again, I’d only order food from a la carte, the soufflé from next table looked amazing, plus pork belly wasn’t in the 9 course menu.
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