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Raymond Blanc's chicken and mushrooms in wine sauce

Raymond Blanc’s chicken with morel mushrooms and wine sauce

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REVERSE CHOCOLATE CRUMBLE This is a truly beautiful dessert with serious chocolate power. Chef Raymond Blanc

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Raymond Blancs Blackcurrant Charlotte

Gâteau à la crème

Raymond Blanc’s classic French dessert is part of Easter tradition at his restaurant Belmond Le Manoir Aux Quat’ Saisons.

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Raymond Blanc > Recipes > Crème Caramel

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Raymond Blanc’s baked cheese “fondue”

Serve ooey, gooey baked cheese for or before dessert: Raymond Blanc’s baked cheese “fondue”

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Braised rabbit with mustard (lapin a la moutarde)

Braised rabbit with mustard (lapin a la moutarde) | "Rabbit is probably the biggest divider between our two nations" says chef Raymond Blanc. "The French on one hand view rabbit as food; the British as a pet (non edible). This dish was eaten every other Sunday. I clearly remember Maman Blanc having misty eyes as she fed her rabbits every day. This cooking technique can be used for any meat. Of course, any of your favourite herbs could be added to the dish, and any vegetables too. Olives and…

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Roast Potatoes recipe by Raymond Blanc

Boeuf Lyonnaise | Raymond Blanc

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