大象传媒

The celebrated French chef Raymond Blanc tells Emily Thomas about his life through five dishes.

From a childhood roaming magical forests in Eastern France, to the rather less enticing restaurant scene of 1970s England, Raymond describes how with little grasp of the language and no formal training, he quickly became one of the UK鈥檚 best known chefs. His restaurant, Le Manoir aux Quat鈥橲aisons, has been thriving for almost 40 years and during that time he has added a string of cookbooks, TV shows and brasseries to his name. Raymond explains how he balances being a gastronome and perfectionist with running a large business.

But we also hear another side to the exuberant chef. The past year has been perhaps one the most difficult of Raymond鈥檚 life - closing his restaurants, the isolation of lockdown, the death of his mother and being hospitalised with coronavirus for a month. He tells us why he thinks it will make him a better man.