Le Manoir aux Quat' Saisons

Le Manoir aux Quat' Saisons Review

Standards are high at this 15th-century stone manor house, a hotel with a cooking school and one of the country's finest kitchens. Chef Raymond Blanc's epicurean touch shows at every turn. Decide from among such innovative French creations as confit of duck liver with spiced cherries, almonds, and mango chutney, or roasted pigeon with baby beetroot and juniper sauce. You can dine à la carte, but if money is no object you might like to try one of the fixed-price menus ranging from £120 to £150; the £75 set-price lunch is easier on the wallet. A stroll through the hotel's herb and Japanese tea gardens is de rigueur. The pretty town of Great Milton is 7 miles southeast of Oxford.