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Fodor's England 2014
Brasserie Blanc Review
Housed in the former ballroom of Queen's Hotel, this offshoot of renowned chef Raymond Blanc's Manoir aux Quat' Saisons in Great Milton offers French provincial cooking in contemporary surroundings that harmonize well with the expansive Regency windows. The impressive menu takes in everything from celeriac and apple soup to Toulouse sausage and bean casoulet to mussels with white wine and cream. Among the lip-smacking desserts is flaming baked Alaska.
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· News & Features
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