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Le Manoir aux Quat'Saisons is the fulfilment of Chef Patron Raymond Blanc's personal vision: to create a hotel and restaurant in harmony where guests would find perfection in food, comfort and service. Set in secluded private grounds seven miles south of the historic city of Oxford in rural Cotwold countryside, Le Manoir boasts 32 fabulous, individually designed bedrooms and suites. All have views of the grounds, many with their own private garden terrace.
Raymond Blanc's luminous cooking has received extraordinary tributes from every national and international guide to culinary excellence. Home to the famous Raymond Blanc Cookery School, where the complete novice to the experienced enthusiast can learn the secrets of Le Manoir cuisine.
Details
Nearest Train Station: Oxford
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Group Affiliations: Relais & Chateaux
Ratings/Awards: 4 AA Red Stars
Number of Rooms: 32
Number Ensuite: 32
Price per Room:
Double: From £380 (deluxe) - £1275 (2 bedroom suite)For an instant Currency convertor Click here
Restaurant
Name: Le Manoir aux Quat'Saisons
Cuisine: French
Chef: Raymond Blanc
Awards: 2 Michelin Stars
4 AA Red Stars
5 AA Rosettes
Good Food Guide 9/10
Relais & Chateaux
For menu click here
Facilities
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Credit Cards Accepted
Room Service - 24 hour
Disabled Access
Open All Year
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Sample Menu:
Assiette apéritive
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Terrine de jarret de porc et foie gras, chutney de raisins et câpres,
champignons et vinaigrette de persil
Terrine of ham hock and foie gras, raisin and caper chutney,
pickled mushrooms and parsley vinaigrette
Ou
Risotto de champignons sauvages et crème de truffes
Risotto of wild mushrooms and Périgord truffle cream
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Filet de morue, purée de chouxfleur,
moules de "Fowley" aux épices
Pan-seared Scottish cod, cauliflower purée
and spiced "Fowley" mussels
Ou
Cuisse de cochon de lait rôtie; jus de cuisson
Roasted leg and shoulder of suckling pig,
celeriac, choucroute and its own juices
********
Soufflé Grand Marnier, salade d’oranges
Grand Marnier soufflé with an orange salad
Ou
Sabayon au chocolat ″Manjari″, praliné croustillant, glacé à la vanille
″Manjari″ chocolate sabayon, crunchy praliné; vanilla ice-cream
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£45
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Cheese may be taken as an extra course £17
Notre Menu Gourmand
RAYMOND BLANC’S “MENU GOURMAND” GIVES THE
OPPORTUNITY OF SAMPLING A SELECTION OF
SEASONAL SPECIALITIES.
FOR THE WHOLE TABLE ONLY
This menu is only available
from 12pm to 2.15pm and 7pm to 9.15pm
Appetiser plate
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Salad of Cornish crab, curry and mango;
natural yoghurt and caviar
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Risotto of wild mushrooms and Périgord truffle cream
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Pan-fried sea bass and scallop,
cauliflower purée and red wine jus
********
Roasted "Anjou" squab, celeriac choucroute
and red wine juniper sauce
********
Exotic fruit soup with a kalamansi sorbet
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"Araguani 72%" chocolate mousse,
lemon butterscotch sauce and almond "crème glacée"
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Café "Pur Arabica", petits fours et chocolats du Manoir
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£95
********
Cheese may be taken as an extra course £17
Les Spécialités du Manoir
Dessert
Soufflé à la pistache et
sorbet au cacao amer A bitter cocoa sorbet nestled
in a pistachio soufflé £19
Le Manoir aux Quat'Saisons is in Oxford , More Hotels in Oxfordshire
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