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A Taste of Stardom
A lavender scented footpath paves the way for a spectacular culinary fairy tale. Described as “a twist of imaginative genius”, Raymond Blanc’s vision for Le Manoir aux Quat’Saisons has always been one of world-class gastronomic flair and outstanding organic produce. Take your seat for a feast like no other. Having retained our 2 Michelin stars upon opening, we have a long history of excellence. In honour of our 40th anniversary, we are delighted to announce the upcoming Anniversary Legends menu. Highlighting Raymond Blanc’s iconic dishes, our Chef Patron and Executive Head Chef, Luke Selby, infused these legendary creations with a contemporary twist for a unique culinary experience. Watch this space for more information.
Meet our chefs
Chef Patron
Raymond Blanc
Chef Patron Raymond Blanc was one of the pioneers of a garden-to-plate philosophy when he opened Le Manoir. His holistic approach to the restaurant meant that seasonality, foraging and zero waste were at the heart of Le Manoir from the very beginning.
Executive Head Chef
Luke Selby
Luke Selby first trained with Raymond in 2009 before going on to achieve enormous success with the Michelin star restaurant Evelyn’s Table. He returned to Le Manoir in 2023 as Executive Chef, bringing his trademark modernity to the kitchens alongside his former mentor.
Chef pâtissier
Benoit Blin
Gracing our kitchens for over two decades, Benoit Blin brings his culinary savoir-faire to an array of desserts, breads and pastries. His passion sparks from a lifelong love for patisserie excellence, first ignited in the bakeries of the little Normandy town he hails from.
Book a Table
Restaurant bookings are open three months in advance and can only be booked online. Resident guests are guaranteed a table in the restaurant for dinner.Reservations are now open for December, January, February and March
Open for: Lunch Thursday to Sunday, 11.30-2pm Dinner daily, from 6pm
Menus
Scroll through our selection of seasonal menus for a taste of what awaits
Festive À la carte
Our festive à la carte menu is brimming with seasonal treats and re-imagined classics from Le Manoir. ❖ £225 per person ❖ Available Thursday to Sunday in December (plus 24th & 31st) ❖ Served 11.30am-2pm
Six-Course Festive Lunch
Savour a glass of champagne and an exceptional six-course festive feast. ❖ £240 per person ❖ Available Thursday to Sunday in December (plus 24th & 31st) ❖ Served 11.30am-2pm
Festive Plant-Based Lunch
Experience an indulgent plant-based festive feast paired with a glass of champagne.Savour a glass of champagne and an exceptional six-course festive feast. ❖ £240 per person ❖ Available Thursday to Sunday in December (plus 24th & 31st) ❖ Served 11.30am-2pm
Seven-Course Dinner
An exceptional seven courses of reinvented Le Manoir classics. ❖ £245 per person (£255pp from 1st of January) ❖ Available daily ❖ Served from 6pm
Plant-Based Dinner
Join our 40th anniversary celebrations with our reinvented plant-based dishes. ❖ £245 per person (£255 pp from 1st of January) ❖ Available daily ❖ Served from 6pm
Children's Menu
A choice of three courses including Raymond Blanc's favourite childhood desserts. ❖ £45 per child ❖ Available Thursday to Sunday for lunch and daily for dinner ❖ Served 11.30am-2pm for lunch and from 6pm for dinner
Green Michelin star
Green Michelin star
The Michelin Green Star is an annual distinction which highlights restaurants at the forefront of the industry when it comes to their sustainable practices: those that hold themselves accountable for both their ethical and environmental standards, and work with sustainable producers and suppliers to avoid waste and reduce or even remove plastic and other non-recyclable materials from their supply chain.
Green Michelin star
Green Michelin star
Le Manoir aux Quat'Saisons is one of 23 restaurants to have received this accolade in the Michelin Guide Great Britain and Ireland. Our sustainable practices are at the heart of what we do, with sustainability, foraging and zero-waste at the forefront. Our menu is inspired only by what is fresh and locally grown. This Green Michelin star joins our two existing Michelin stars for culinary excellence.
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