Chef Raymond Blanc is fizzing with passion for the future.
At 75 years old, he is the owner of Brasserie Blanc restaurant chain which has 14 branches across the UK. He's also at the helm of critically acclaimed Le Manoir aux Quat’Saisons hotel, restaurant and gardens in Oxfordshire and vice president of Warwickshire's Garden Organic.
During his appearance at Cheltenham Literature Festival, SoGlos popped into Brasserie Blanc in Montpellier to discover more about his vision for the future.
Why did you choose Cheltenham for one of your first Brasserie Blanc restaurants?
It was 28 years ago that I created the business. Cheltenham was right for my second Brasserie Blanc (the first was in Oxford). It was stylish and elegant and I fell in love with the grand venue.
Cheltenham had the wow factor and it was exciting.
How has business evolved over the last 28 years?
It is a tough business and there is huge competition. We are happy to still be here and we have new ideas. We are going to reinvent this beautiful space and make it even more beautiful.
These days our competitors are a challenge and we want to match them.
It is quite an achievement to have been in business for 28 years and we have loyal guests but I want to move back to my roots and make menus even more French. To make it even more me! It's about French flair with British produce.
I want to modernise my connection with guests. Food comes first and I'm reinventing it with sustainability at the heart.
What does the future hold for Brasserie Blanc?
We launched Le Club two weeks' ago. It is a digital app that acts as reward scheme. Diners get a complimentary drink on their first visit and then each time they visit they will get an even better reward.
We want diners to see how appreciated they are. There's also a new autumn menu for people to explore.
Le Manoir is the jewel in your crown – can you tell us more about that?
Le Manoir has the highest level of providence and we have trained 50 Michelin star chefs. We are seeing a resurgence of creativity with young chefs.
I have an extraordinary team and am proud to have created a nursery for young talent which offers a safe environment for men and women to flourish and become the very best talent in the UK.
My maman told me to cook close to home. She gave me the values that feature in my new book, one of which is that food is an act of love.
I was the first chef to introduce something from my grandparents – from the garden to the plate. Our gardens at Le Manoir are showpieces much like the food.
These days what people want is experiences which is why we are building a bee museum and creative workshop space at Le Manoir for drawing and art classes. We are going to create memorable experiences.
Can you tell us about your Royal relationships?
King Charles III doesn't live far away from Cheltenham. We both have the same values and a natural respect for each other.
I am an ambassador for The King's Foundation. I was invited to Highgrove in Tetbury to give a speech and the King was very impressed with my knowledge.
He had many varieties at Highgrove but I felt some were not quite right in terms of agriculture and the quality of the garden.
He has a beautiful garden but the vegetables were not as they should be, so I told him about my seed library and he took it well.
I told him: 'My garden is better than yours. I was very cheeky.'
Six months later he came to Le Manoir on a day when it was raining cats and dogs.
He looked around my 13 gardens including the seed library, orchard and vineyard. And then I realised someone was holding an umbrella over my head instead of the King's!
He was impressed that we have 70 varieties of herbs which we use for cocktails, food and teas.
Over the years he has done some fantastic growing that's better than than me but I am a good loser and have huge respect for what he does.
How has living in the UK for so long changed you?
I can laugh at myself. It's taken 30 years to not take myself too seriously. This is significant because you must understand that French people take themselves very seriously.
The UK has enriched my life.
Tell us more about your new book Simply Raymond Kitchen Garden?
It is my 14th book and it is about the importance of the garden, not importing food and using food that is not sprayed with chemicals.
We forget about things like the pollution of flying produce into this country on a plane. We should be growing it all ourselves!
My book talks about cleaning up pollution and about the importance of food in health and wellbeing. I create food that celebrates seasonality and grow it in a safe environment with no chemicals.
I talk about fresh vegetables and how they can be cooked well or murdered heartlessly. Vegetables can be nutritious and delicious. I have noticed people devalue vegan and vegetarian dishes but they can be wonderful for their deliciousness and simplicity.
The book is about the simplicity of cooking. It is about my values, it's about who I am.
What does it mean to you to be a guest at Cheltenham Literature Festival?
I am delighted to be at Cheltenham Literature Festival. It is my third time at the festival.
Apart from Hay Festival, it is one of the most renowned. It really is the top and it is lovely to be part of it.
