It is easy to give credit for the success of Le Manoir to the reputation of its proprietor and the laurels his restaurant has earned over the years. Raymond Blanc, the proprietor attained the first of his Michelin stars at his original restaurant, Les Quat’ Saisons, in Oxford way back in the 70s. He honed his skills in his rough and ready restaurant and added the Manoir to the Quat’ Saisons in 1984. He could offer accommodation to his diners in the smart surroundings of an Oxfordshire manor house.
Like his restaurant, in Le Manoir also you will see attention to detail, bold ambition, unexpected delight and enduring memories. On your arrival you are requested for some thoughtful details – like you prefer a duvet or blankets? Do you have any allergies? The staff is impeccably dressed, warmly friendly and eager to provide personalized service.
The surrounding of the hotel is as thoughtfully laid out. The lawns are immaculate lined with lavender. There is a large kitchen garden, a Japanese water garden with arching trees and a pagoda. A mushroom valley is taking shape and in another corner an enormous orchard is taking root. The idea is to have at least one corner thriving whatever the time of the year.
