For 40 years, chef Raymond Blanc’s destination restaurant at his country-house hotel in Oxfordshire has been at the avant-garde of farm-to-table cooking — since long before that now-overused term “farm-to-table” entered the modern lexicon. Blanc prefers to call it “living in the seasons,” a more appropriate descriptor, since staying and dining at Le Manoir is about so much more than food. To stay here truly is about being fully immersed in time and place — to a degree. I explain all of this in my latest column in OLTRE, which just published. As usual, the print layout can’t accommodate the full visual feast, so here’s an extended look around this legendary, must-visit property:
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Read the full story in the fall 2024 Taste Issue of OLTRE, which is rolling off the presses now. And if you’re not already subscribed, contact your Internova-affiliated travel advisor to get on the list.
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