Le Manoir Aux Quat Saisons (South Oxfordshire)

• After our morning cookery lesson we were given a tour of the beautiful grounds
• Apart from stuffing our faces with all the delicious food we prepared
• Their food is classic and so is the setting but service was perfect and the meal was very good
• The hotel and restaurant atmosphere is lovely and relaxed
• The seven course lunch is rather indulgent and spanned a whole afternoon
• We would agree it is rather deserving of its two Michelin stars
• Fresh Cornish Crab with grapefruit
• The difference between the two was the amount of sugar in it with the cocoa being none
• This could easily be recitified with extra sugar and milk
• Next to come was the amouse bouche
• The beetroot snap topped with cheese puree was the favourite
• First to come was the watercress soup with scallop
• The second course was free range egg
• The third course was fresh Cornish crab with grapefruit
• This was by far the best savoury dish for me
• Fresh cornish crab salad with grapefruit
• The fourth course was chicken with pomme puree and garden vegetables
• Each element was cooked beautiful and full of flavour
• Chicken with pomme puree and garden vegetables
• The cheese was the same but with different maturities which is interesting as well as informative
• The sixth course was millionaire shortbread with banana sorbet
• Millionaire shortbread with Banana sorbet
• As it wasnt in season it was not on the menu
• The internal is reminiscent of an old english cottage with personal touches in the living room
• The exterior is located in a charming pictoresque village of Great Milton similar to something outs of Hogworths
• Its garden streches around the establishment and further afield aflock with various vegtables patches and ponds
• A excellent meal with exceptional flavours and combinations
• S is no more due to the expansion of The Berkeley Hotel which is a shame as Koffmann&rsquo
• S was a real homage to traditional French dining with a nod to the Michelin guide
• We set our sights elsewhere for this years celebration but staying with a chef who has been around since Koffmann&rsquo

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