Raymond Blanc: The underdog

I arrived in England on a sunny, summer’s day in 1972. I spoke little English so the drive to Oxford took me about two days. When people gave me directions I couldn’t understand them. Eventually, when it was time for me to open my first restaurant, I put all of my Frenchness into this little business in England. Red and white checked tablecloths. A huge, plastic cockerel by the door. And they came...they came to eat and they didn’t have a clue that I was cooking with an ancient oven that had no bottom! The restaurant won two Michelin stars within two years, and that was the start of an incredible cooking adventure in England. The British, you see, love an underdog.

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Raymond Blanc in the kitchen