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Examining what it takes to put food on your plate

The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.

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The Food Chain: Raymond Blanc: My life in five dishes

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Raymond Blanc: My Life in 5 Dishes

10/06/2021 GMT

Raymond Blanc: My life in five dishes

BBC World Service - The Food Chain, Raymond Blanc: My life in five dishes

The renowned French chef tells his life story through five dishes.

The celebrated French chef Raymond Blanc tells Emily Thomas about his life through five dishes.

From a childhood roaming magical forests in Eastern France, to the rather less enticing restaurant scene of 1970s England, Raymond describes how with little grasp of the language and no formal training, he quickly became one of the UK’s best known chefs. His restaurant, Le Manoir aux Quat’Saisons, has been thriving for almost 40 years and during that time he has added a string of cookbooks, TV shows and brasseries to his name. Raymond explains how he balances being a gastronome and perfectionist with running a large business.

But we also hear another side to the exuberant chef. The past year has been perhaps one the most difficult of Raymond’s life - closing his restaurants, the isolation of lockdown, the death of his mother and being hospitalised with coronavirus for a month. He tells us why he thinks it will make him a better man.

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