Life on a PLATE

1949

Born and grows up near Besançon in eastern France, where he learns about seasonality from Maman Blanc (shown above)

1970-71

Works at Le Palais de la Bière, a local Michelin-starred restaurant, first as a cleaner. He is fired after he tells the head chef how to improve the food

1972

Becomes a waiter at The Rose Revived in Oxfordshire and goes on to marry the daughter of the owner (below left with Raymond). They will have two sons, Olivier and Sebastien

1977

Opens his first restaurant, Les Quat’saisons (left) in Oxford, in between the Oxfam shop and a lingerie store. It wins two Michelin stars

1984

Opens Le Manoir aux Quat’saisons. It wins two Michelin stars in its first year

1996

Opens the first Brasserie Blanc, his restaurant chain

2008

Appointed honorary OBE for services to food

2012

Becomes president of the Sustainable Restaurant Association

2021

Simply Raymond is published, accompanied by a TV series on ITV. Raymond recovers from the coronavirus and makes new plans for Le Manoir