Another classic from my collection this week: Raymond Blanc's Recipes from Le Manoir Aux Quat’ Saisons. I really like this book because it’s concise and features dishes that Blanc still makes today—truly classic and timeless. I recall many of the recipes from this book from my time cooking there. The kitchen was tough, but you learned quickly. It was fast-paced, with so many chefs, and it was always busy. The restaurant was constantly full, and there were a huge number of deliveries arriving daily. I remember the fridge filled with scores of foie gras terrines, the countless quail’s egg ravioli we made, and the dried vegetables brushed with truffle oil.

This is a great all-round cookbook that follows the seasons. The ideas are there for you to embrace and get inspired by. The book is filled with beautiful images, and with such a vast collection of recipes, it’s a noteworthy addition to any collection—simple yet always focused on the quality of the ingredients.

Blanc is a clever chef with a deep understanding of ingredients. He’s a great cook, supported by a vast team, and his garden is to die for. My favourite recipe is the terrine of foie gras; it’s decadent and utterly delicious, served with brioche and a sweet wine jelly—a perfect starter. Sadly, we no longer use foie gras, so its taste is just a memory now.

An abiding memory I have from working at Le Manoir is of scrubbing kilos of truffles. It was such a joy; even if the smell was a little overwhelming. Recipes from Le Manoir is a great addition to any bookcase.