Raymond's two-Michelin-starred restaurant Le Manoir aux Quat' Saisons is located in Great Milton, eight miles south-east of Oxford. Le Manoir aux Quat' Saisons is not just a restaurant, it is a hotel, cookery school with a big beautiful garden and vegetable garden.
The vegetable garden supplements herbs and vegetables for the restaurant during the late spring, summer and autumn months. The soil managed organically and achieved full organic status from the Soil Association in August 2000.
Our table was booked for 12:30. We met up Peter at the car park and walked via the garden entrance towards the main building. As soon as we open the wood door, we were greeted by a the hostress. She took our coats and shown us to the lounge area for a drink and some olives while we can have a look at the menu. There are to set menus, the Notre Menu Decouverte £116 and the Classiques Du Manoir Aux Quat' Saisons £95, and the a la carte menu.
The menu we chose was the Notre Menu Decouverte. We were shown to the main dining area at around 13:00. The restaurant itself was bigger then we thought. Our table was in the conservatory area. Not long after we sat down and pick our bread from the bread basket, the first course was served.
The dishes I really enjoyed were the soup, scallop, cepes, brill, duck and the exotic fruit raviole. I couldn't choose which dish I liked the most actually. They were all very high standard and tasted wonderful. After all nine courses, we had some coffee and green tea and petits fours. We finished our meal at 16:30, then we wondered around the gardens specially the vegetable garden which I really loved.
The Main House
The organic vegetable gardenRoast pumpkin soup, toasted cobb nuts
Confit of foie gras, diced quince, aged balsamic vinegar jelly, toasted sour dough bread
Plancha seared scallop, cauliflower puree, curry oil
Pan-scared cepes, smoked sweetcorn, crispy bacon
Poached fillet of Cornish brill, Cancale "Tsarskaya" oyster, wasabi and cucumber
Roasted Gressingham duck breast, braised chicory, jasmine tea and raisin sauce
Chestnut streuzel surprise, Araguani chocolate ganache
Exotic fruit "raviole" with "kaffir" lime leaf and coconut
Coffee "Panna Cotta", crunchy hazelnut praline, anis "creme glacee"
Cafe "Pur Arabica", petits fours et chocolat du Manoir
£116 per person
Roast pumpkin soup, toasted cobb nuts
Confit of foie gras, diced quince, aged balsamic vinegar jelly, toasted sour dough bread
Plancha seared scallop, cauliflower puree, curry oil
Pan-scared cepes, smoked sweetcorn, crispy bacon
Roasted Gressingham duck breast, braised chicory, jasmine tea and raisin sauce
Exotic fruit "raviole" with "kaffir" lime leaf and coconut
Coffee "Panna Cotta", crunchy hazelnut praline, anis "creme glacee"
Cafe "Pur Arabica", pettits fours et chocolat du Manoir
Confit of foie gras, diced quince, aged balsamic vinegar jelly, toasted sour dough bread
Plancha seared scallop, cauliflower puree, curry oil
Pan-scared cepes, smoked sweetcorn, crispy bacon
Roasted Gressingham duck breast, braised chicory, jasmine tea and raisin sauce
Exotic fruit "raviole" with "kaffir" lime leaf and coconut
Coffee "Panna Cotta", crunchy hazelnut praline, anis "creme glacee"
Cafe "Pur Arabica", pettits fours et chocolat du Manoir
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