Le Manoir aux Quat’Saisons

A man for all seasons, Raymond Blanc has created something beautiful at this 15th-century manor house where he has held two Michelin stars since 1984. ‘From the minute you draw up at the honey-stone building with its prolific lavender, everything is perfect,’ says a Guide insider. Bedrooms, some with private garden, draw inspiration from Blanc’s travels (around the world and through life). Vettriano has deep red walls, Venetian masks; Snow Queen a four-poster and purple silk wallpaper printed with snowflakes. ‘This is a wonderful hotel,’ writes a reader whose ‘enormous room with a giant bath and bathroom’ had a real log fire. The gardens, with wild-flower meadow, mushroom valley, orchard and organic potager, supply a wealth of fresh heritage produce for the set menus. ‘There were some outstanding items: artichoke hearts in tiny dice with truffles; a soupe au pistou that shows how simple ingredients can be elevated to an extraordinary level; delicious apple and Calvados sorbet.’ ‘If you’re lucky enough to be there when Blanc is around, you’re in for a treat – he stops and speaks at length to his guests.’ Expensive but worth it.