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Restaurants in Oxford

Le Manoir aux Quat'Saisons
Church Road
Great Milton


OX44 7PD | View map
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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.

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Seasonal Dishes
Booking Advised
Local Taxis
Credit Cards Accepted
Room Service - 24 hour
Disabled Access
Open All Year
TV in Rooms
Satellite TV
Conference/Business Facilities

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Sample Menu:

Assiette apéritive
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
Risotto de champignons sauvages et crème de truffes
Risotto of wild mushrooms and Périgord truffle cream
Filet de morue, purée de chouxfleur,
moules de "Fowley" aux épices
Pan-seared Scottish cod, cauliflower purée
and spiced "Fowley" mussels
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
Sabayon au chocolat ″Manjari″, praliné croustillant, glacé à la vanille
″Manjari″ chocolate sabayon, crunchy praliné; vanilla ice-cream

Cheese may be taken as an extra course £17

Notre Menu Gourmand

This menu is only available
from 12pm to 2.15pm and 7pm to 9.15pm

Appetiser plate
Salad of Cornish crab, curry and mango;
natural yoghurt and caviar
Risotto of wild mushrooms and Périgord truffle cream
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
"Araguani 72%" chocolate mousse,
lemon butterscotch sauce and almond "crème glacée"
Café "Pur Arabica", petits fours et chocolats du Manoir
Cheese may be taken as an extra course £17

Les Spécialités du Manoir

Soufflé à la pistache et
sorbet au cacao amer A bitter cocoa sorbet nestled
in a pistachio soufflé £19

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