Raymond Blanc tells of the thrill of childhood hunts for prized fungi in the local woods in rural Besancon, Western France, alongside the challenges and deep satisfaction of fulfilling his culinary vision.
An Autobiography Focused on Raymond Blanc’s Passion
Sprinkled with a mixture of simple, as well as more sophisticated, recipes from the great chef, A Taste of My Life is an endearing, meandering narrative wholly centered on Blanc’s passion: excellent food. Creator of Luxury Michelin Starred Hotel Restaurant Le Manoir aux Quatr’ Saisons in Oxfordshire, England, it is a surprise and pleasure to read of Raymond Blanc’s humble childhood, reared on simple rustic cooking, created by his beloved mother.
Raymond Blanc’s Childhood: Real Food in Rural Besancon
Raymond Blanc’s love of good food began during childhood. The Blanc household was far from wealthy, but this was France, so lack of money was no obstacle to eating well! Raymond Blanc’s joyful accounts of hunting for wild food sound remarkably similar to contemporary descriptions of countryside foraging by celebrity chefs, except that Raymond learned from local tradition rather than from books.
Throughout the book, Raymond Blanc’s genuine, almost childlike, passion for real good food is an inspiring delight, regardless of whether or not the reader can afford to dine at top Michelin starred restaurants.
Raymond Blanc Learned the Hard Way
Raymond Blanc is entirely self taught, and one suspects this is a large part of the secret of his success. He worked extraordinarily hard to achieve the success he enjoys today. Refused a post as even the most junior assistant in a restaurant kitchen in France, he devoted himself to being a truly excellent waiter. But in a strange quirk of fate his quest for culinary excellence saw him exiled from his beloved France to the culinary wilderness of 1970s England, a move that ultimately was to serve him well.
An Infectious Passion for Food
Throughout the book, readers will find themselves swept up by Raymond Blanc’s extraordinary dedication to his art, even if at times the lengths that he went to seem somewhat extreme. Raymond Blanc is no culinary snob, however. He tells of both his exclusive Hotel Restaurant, Le Manoir aux Quatr’ Saisons alongside the creation of his chain of more modest cafes, Brasserie Blanc, with equal enthusiasm.
Raymond Blanc’s Personal Life
References to Raymond Blanc’s personal life are honest, touching and gentlemanly, at all times discrete, adding colour and depth to the narrative, but never distracting the reader from the real subject matter of the book, excellent cuisine.
A Taste of My Life is a very enjoyable read, full of ideas for enthusiastic cooks, and a fascinating insight into the realities of the life of a truly great chef.
A Taste of My Life by Raymond Blanc
Bantam Press (10 Oct 2008)
ISBN-10: 0593060369
ISBN-13: 978-0593060360
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