REVIEW. FOR THE LOVE OF FOOD.
A beautiful setting in a 13th-century manor house, a wonderful lunch and a stellar hands-on culinary masterclass awaited BMW i Pure Impulse members at Belmond Le Manoir aux Quat’Saisons, home to the cookery school of celebrated chef Raymond Blanc.
A total of 40 guests fine-tuned their culinary skills over two days of courses with four separate groups, leaving with new techniques after having prepared an imaginative meal under expert tuition. All guests were welcomed at the stylish modern conservatory building with beverages and delicious pastries made on-site, having had a first glimpse of the BMW i3 in new ‘Jucaro Beige’ livery that was positioned at the front of the hotel.
After a relaxed start it was straight into the action: participants were taken through their culinary paces alongside professional chefs as the cookery school is located inside the main hotel kitchen. They were guided by Mark Peregrine, the school’s culinary director. The expert began his own career in the kitchen of Raymond Blanc’s first UK restaurant in 1979, and had the distinction of being the first apprentice taken on by the famous French chef. His journey has come full circle as the former student returned to the Blanc family in 2010 and now leads the tutor team.
The guests appreciated his high-quality teaching as they prepared excellent dishes including a goat cheese soufflé, roasted duck breast with a red wine sauce, cranberry compote and celeriac puree, with chocolate fondant for dessert. Aside from their own culinary creations, the aspiring chefs had the opportunity to try the products of this two-Michelin-starred kitchen, dining together in a private room.
The guests departed the historic manor house – whose extensive grounds, orchard and garden they had also had the chance to explore – with an abundance of new skills, culinary ideas, gourmet flavours and memories of an incredible cooking experience.