Roast chicken with buttered wings roasted under the bird, basted for colour and finished with a short resting period for juicy meat plus a simple pan jus.
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Get Mello freeFrench chef and restaurateur known for classic and modern French cuisine
Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.
His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.
21 recipes on Mello, imported from raymondblanc.com, mostly French and British.
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