Le Manoir aux Quat'Saisons

Le Manoir aux Quat'Saisons is one of the finest hotelrestaurants in the world. This is a chance to step behind the walls for Raymond's personal tour, season by season. He reveals how every element of the place - from the Japanese garden to the Citronelle bedroom - came into being, and leads you into the kitchen to show you the culinary secrets of this two-Michelin-starred restaurant.

The book features recipes for 120 of Le Manoir's most celebrated dishes, including ricotta agnolotti, venison grand veneur, blood orange carpaccio, and apple tart Maman Blanc. With spectacular photography and elegant illustrations, this book will allow you to bring a taste of Le Manoir into your own home.