RaymondBlancisacompletelyself-taughtchef,inspiredbyhismother(fondlyreferredtoasMamanBlanc).RaymondgrewupinBesançon,nearDijon.HearrivedinEnglandin1972andbecameawaiterattheRoseRevivedinNewbridge,Oxford.Whenthecheffellill,Raymondtookover,andin1975,hewaspromotedtochef.Hethenworkedallhourstosaveforhisownrestaurant;heopenedLesQuat'SaisonsinOxfordin1977andsoonwona...(展开全部) RaymondBlancisacompletelyself-taughtchef,inspiredbyhismother(fondlyreferredtoasMamanBlanc).RaymondgrewupinBesançon,nearDijon.HearrivedinEnglandin1972andbecameawaiterattheRoseRevivedinNewbridge,Oxford.Whenthecheffellill,Raymondtookover,andin1975,hewaspromotedtochef.Hethenworkedallhourstosaveforhisownrestaurant;heopenedLesQuat'SaisonsinOxfordin1977andsoonwonahostofdistinctions. RaymondandhiswifeJennythenopenedapatisserieandbakeryinOxford,calledMaisonBlanc.In1984,theyrelaunchedLesQuat'SaisonsasLeManoirauxQuat'Saisons,relocatingittoasumptuoussmallcountryhouseinGreatMiltonintheprocess. Inthe‘90s,RaymondopenedhiseponymouscookeryschoolandthefirstofaseriesofLePetitBlancbrasseries,whichearnedaMichelinstarwithinayear.Thechain,whichhassincebeenrenamedBrasserieBlanc,nowhasbranchesallovertheUK. Raymond’sremarkablecontributiontotheUK'sculinarysceneearnedhimanOBEfromHerMajestytheQueenin2007.
