Celebrity chef reveals traumatic ‘closure’ announcement

Last month, the renowned French chef was at Brasserie Blanc in Walton Street, Jericho as the chain celebrated its 30th birthday.

At the end of a four-course meal he and his staff team served to invited guests, the 76-year-old was presented with a chef’s jacket signed by current and former members of staff at the restaurant.

Now Raymond Blanc has told The Times that although he still has a role at Le Manoir, and at Brasserie Blanc, he has handed over some of his work commitments so he can focus on spending more time with his family, including partner Natalia Traxel.

Raymond Blanc with partner Natalia Traxel (Image: Andy Ffrench)

He launched Le Manoir aux Quat’ Saisons at Great Milton in 1984, and in the four decades of its existence, the restaurant retained its two Michelin stars, including for 2025, making it 41 years in a row.

Le Manoir, now owned by Belmond, is currently closed on a temporary basis, after shutting its doors on New Year’s Day for a year and a half of refurbishments and renovations.

Some major changes have already taken place after five months of closure, with sculptures being removed from the site, including the large artichoke statue from the car park.

An aerial view of Le Manoir (Image: Ed Nix)

The celebrity chef, who will have the title of lifetime ambassador and founder” when Le Manoir reopens next year, explained how difficult it had been to make the temporary closure announcement.

He said: “You have to understand this was not a surprise decision. It was six years in the making, which included over two years applying for planning permission but that doesn’t mean there weren’t elements of sadness.”

One of the toughest parts was telling the staff – hundreds of people including some who had relocated to Oxfordshire to work at Le Manoir, whether it was in the kitchen, tending to the gardens and orchards, or cleaning the 32 rooms and suites.

“It was a very traumatic time,” said the chef.

Raymond Blanc at Le Manoir (Image: Newsquest)

“People who had houses, mortgages and kids in local schools suddenly had to reorganise their lives. Newspapers said everyone lost their jobs but that is absolutely not true. We managed to find more than 85 per cent of staff new jobs.

All through Christmas we were all on the phone – including myself – finding them for people.”

In January it was announced that one of France’s most decorated chefs, Arnaud Donckele, who has two three-star restaurants there, would be taking up the role of culinary director

A priority this summer for Raymond Blanc is to cut back on the number of days he is working in a row.

Chefs at Brasserie Blanc (Image: Andy Ffrench)

“I have not taken longer than 10 straight days off in 40 years. Usually I only take 20 a year,” he added.

From mid-July he will be taking a whole month off. 

“When I opened Le Manoir life was crazy. I was working, working, working and life at home was really suffering. So I am looking forward to spending more time with my family.”