An exquisitely packaged personal tour of Raymond Blanc's legendary restaurant-hotel through the four seasons, with 120 recipes from his celebrated kitchens.

Set in the rolling Oxfordshire hills, Le Manoir aux Quat’Saisons is a bastion of haute cuisine and a beacon of l’art de vivre. It is also the only country house hotel in Britain to have held two Michelin stars for more than three decades, presided over by the great chef Raymond Blanc.

This book is Raymond's personal tour of Le Manoir through the four seasons; the ultimate host, he lovingly reveals the stories behind rooms that are luxuriously appointed and gardens that are ravishingly beautiful. But it is food that is at the heart of Le Manoir, and here you will find the recipes for one hundred and twenty of its most celebrated dishes, which range from those that can be recreated at home - such as Soupe au pistou and Soufflé de rhubarbe - to the sensational creations - including Thème sur la tomate and Cassolette d’abricot - which have earned the restaurant its status as one of the world’s legendary gastronomic destinations.

Boasting the highest production values, this luxurious, large-format book is enclosed within a clothbound ‘clamshell’ presentation case. Its pages are gilded with silver and there are two beautiful ribbons with which to mark favourite recipes; lavender-scented endpapers add a final touch of classic French elegance. Each copy of this lavish, landmark publication is personally signed by Raymond Blanc.