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WHAT IS YOUR EARLIEST FOODIEMEMORY?
My earliest food memory is of foating islands, or iles
fottantes, and they still remain today my all time favourite
dessert.Tey’re made of poached meringue and vanilla cream
with a crusty caramel.
YOU’VE BEEN FILMING A NEWSERIES, CAN YOU TELL US
ABOUT IT?
Yes, I can, it’s a fve-part series on BBC2 and I am very
excited about it. I think it’s the most exciting and authentic
cookery programme I have ever made. I will be travelling back
to my homeland to look
at the diverse ingredients,
the simple French recipes
and the small restaurants
that originally inspired me
to become a chef. Along
with my two young British
protégés – Kush and Katie
– we will go to a small local
restaurant in a diferent
region of France and create
a “one night only” menu
using fresh, local, seasonal
produce accentuating French
provincial cooking at its best,
which is achievable in your
own home. It will show how
to put together a simple menu
and give an insight into how
a real kitchen works. Most
of all it will be an emotional
journey for me to the places I
love in France.
WHATDISHREMINDSYOU
MOSTOF HOME?
Most of the dishes on the
Brasserie Blanc menu are
infuenced by the cooking
of my mother, Maman Blanc and these are the dishes that
are directly rooted to my home. From my childhood I loved
salade composée or, as we call it, Maman Blanc’s Miscellany of
Salads, a selection of six diferent small salads where each key
ingredient has a dressing that fts it best: grated celeriac with a
mustard mayonnaise, gorged cucumber and dill, beetroot with
balsamic vinegar, chicory with blue cheese, Jerusalem artichoke
and chives.Te name of the dish stays but with every season I
change the ingredients as it should be.
WE UNDERSTAND YOUR EXECUTIVE CHEF, IS A
YORKSHIREMAN, TELL USMORE ABOUTHIM.
Clive and I have worked together for 27 years. He’s from
Bradford, and his mother and father still live there. He came to
work at Le Manoir aged 18, I knew he had potential straight
away. He went of to France to learn more of his craft and by
23 he was head chef. Now he is executive head chef of all the
Brasseries and a joy to work with. He trains all our young chefs;
with Clive I know the heart of Brasserie Blanc is in good hands.
YOUMUSTBEPROUDOFHOWMUCHYOU’VEACHIEVED.
TOWHATDOYOUATTRIBUTE YOUR SUCCESS?
I started out as a young man and have taught myself everything
I know. I had no money and only a dream of running my own
restaurant.You have to have the vision and the determination to
see it through and not give up when the going gets tough. I also
believe that our commitment
to training has had a huge
impact on our success. It is at
the centre of everything we
do. And fnally, if you truly
and passionately love what
you do, then you are well on
the way to succeeding.
HOW DO YOU THINK
YOUR COLLEAGUES
WOULDDESCRIBE YOU?
Passionate, inspirational and
driven but sometimes a bit
too much! But I think they
would defnitely say I am
someone who loves to share
my knowledge. Someone
once said to me that “I don’t
lecture – I teach” and that
“I inspire people to want
to do their best for me and
themselves”. Tat was a very
big compliment.
WHAT ARE YOU HAVING
FORDINNER TONIGHT?
As I will be in Cornwall,
some beautiful native
Cornish oysters – which are
norovirus free – and some local sparkling wine from Camel
Valley Vineyard.
WHAT DO YOU MOST LIKE ABOUT COMING TO
YORKSHIRE?
Firstly, I love that I can be in Leeds in just two hours on the
train. I always head straight for the Brasserie and have a catch
up with everyone there – I regard the team as my second family.
When I can tear myself away from the kitchen I enjoy chatting
to customers, you always get such a warm welcome here in
Yorkshire, and an honest opinion.
You can fnd out more about Raymond Blanc by visiting his site
www.raymondblanc.com,
or
alternatively visit
www.brasserieblanc.com
for
more information on his restaurants.
CLIVE AND I HAVE WORKED TOGETHER
FOR27YEARS.HE’SFROMBRADFORD,HIS
MOTHERANDFATHERSTILLLIVETHERE.
My Leeds