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Interview with Raymond Blanc

By Alex Hunt MW |  November 29 2020

Chef Raymond Blanc’s Belmond Le Manoir aux Quat’Saisons restaurant received a three-star rating for its wine list. It now has this World’s Best Wine Lists 2014 award to go with its food credentials. Chef and owner Blanc explains the role wine plays at his Oxfordshire restaurant.

How does it feel to be recognized for a wine list that judges have described as one of the best in the UK and the world?

It is indeed an honor to be recognized among the best among so many entries.

How do you plan to celebrate this latest accolade and award?

With a glass of Champagne with my team of sommeliers, bien-sûr.

What is the importance of wine at Le Manoir?

As important as food. One can’t go without the other.

How are references selected for the wine list? How closely do you work with the wine team?

We only look for the best. The team of sommeliers have their own ideas but they always listen to my suggestions of new wines. With each menu and new dish they come to me and we taste, and taste again. At every lunch our teams taste dishes and try wines to tune the matches.

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