Raymond Blanc is one of the finest chefs in the world and he is completely self-taught. He grew up in post-war France in Besancon in the Comte region of eastern France between Burgundy and the Jura Mountains with his four brothers and sisters. Raymond’s mother – Maman Blanc - was his culinary inspiration. She would whip up delicious fresh, seasonal, local dishes, which became his guiding principal when he opened his first restaurant in Oxford, Les Quat’ Saisons, in September 1977. Within two years it had been awarded a Michelin star and Restaurant of the Year by food critic Egon Ronay. Often working 18 hour days, he launched a bakery chain Maison Blanc in 1981 and then renovated and opened Le Manoir aux Quat'Saisons a country house hotel which was awarded two Michelin stars and is celebrating its 40th anniversary this year. He’s also appeared on numerous TV shows including The Restaurant on BBC and the cookery series Simply Raymond on ITV. Raymond's musical choices include Vivaldi, Verdi, Beethoven and Leonard Cohen.