RAY­MOND BLANC

Singapore Tatler - - TATLER TAKES FIVE -

I HAVE BEEN US­ING KENWOOD MA­CHINES IN MY KITCHENS THROUGH­OUT MY CA­REER, BUT THE NEW TI­TA­NIUM IS THE BEST OF ALL. IT DOES EV­ERY­THING

Knighted for his con­tri­bu­tion to the culinary world, the chef shares some of his dis­cov­er­ies and what drives evo­lu­tion at his Ox­ford­shire ho­tel and Miche­lin-starred restau­rant, Bel­mond Le Manoir aux Quat’saisons, which marks its 35th an­niver­sary next year 1 MY POTAGER

At Bel­mond Le Manoir aux Quat’saisons, it is the gar­den that dic­tates what is on the plate. My potager (kitchen gar­den) and the sea­sons are con­stant sources of in­spi­ra­tion. Even my web­site changes with the sea­sons. There are so many gar­dens that I love but, as a French­man, I must say those of the Château de Ver­sailles are my favourites. It used to be the royal residence be­fore the French Revo­lu­tion, which makes the set­ting of th­ese gar­dens truly mag­nif­i­cent. I could spend for­ever there and be very happy.

2 MY MOTHER

I am a self-taught chef and my big­gest in­spi­ra­tion has al­ways been my mother, Ma­man Blanc. From when I was a young boy, she made me un­der­stand the im­por­tance of sea­son­al­ity, fresh­ness and the soil. She also taught me not to waste any­thing. I carry those val­ues with me in ev­ery­thing I do.

3 AGATA PO­TATO

One of my lat­est finds is the Agata po­tato, which I en­coun­tered in the south of France when treat­ing Ma­man Blanc to a fan­tas­tic meal. We ate a heav­enly bouil­l­abaisse that fea­tured this po­tato. I could not leave the restau­rant with­out know­ing its name. A Dutch variety, it has yel­low skin and flesh, ma­tures early and has a high yield. I’m now grow­ing it in my potager.

4 STEAK MA­MAN BLANC

A recipe that ev­ery­one should learn, it’s quick, sim­ple and de­li­cious. My mother has cooked steak this way ever since I was young, and I gen­uinely think it is the best method. It re­lies on one very sim­ple process: pan-fry­ing the meat to re­lease its de­li­cious juices, which can then be turned into an emul­sion by adding wa­ter. The same tech­nique works just as well with pan-fry­ing other meats, too.

5 CHIVA-SOM, THAI­LAND

The hospi­tal­ity in­dus­try is tough and takes a toll on your body. To re­gain my bal­ance, I go to Chiva-som. I’ve been there at least 10 times. It is a com­plete retreat that feels like a world of its own. You are in this sphere of calm with the best teach­ers, food and na­ture. I lit­er­ally switch off—you have to leave your phone be­hind— and re­set.

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