7pm – Limited to 70 guests only
Thursday 9th May 2024
Please join Alain Roux for an exciting event at The Waterside Inn. For one night only, he will welcome to his kitchen his dear friends and fellow Michelin starred chefs, Raymond Blanc OBE and Luke Selby from Le Manoir aux Quat’Saisons. Together, they will create and host a special, one-off six-course dinner.
Raymond is one of the UK’s most celebrated and beloved chefs. A legend amongst his peers, a proud Frenchman, but an Oxford boy too, Chef Raymond’s cuisine is defined by his impressive values, respect for his Maman and the nobility, seasonality, and purity of each ingredient. Raymond’s cuisine is an expression of joy, curiosity and sublime perfection.
In 2009, Chef Luke began his career at Raymond’s famous Oxfordshire country house hotel, and in 2017 he won The Roux Scholarship. Following on from the success of his own Michelin ranked restaurant, Evelyn’s Table, Luke has returned to his mentor as Executive Head Chef at Le Manoir. Chef Luke brings a new modernity and fresh outlook to Le Manoir’s classic dishes.
This year, Le Manoir celebrated its two Michelin Star status, retained for 40 years, in addition to the Michelin Green Star for a third consecutive year, which recognises the restaurant’s cutting-edge sustainable practices.
Three great friends, three inspired chefs, together in one great kitchen will create a unique menu to spoil our guests. Expect a lot of fun, some signature dishes and a few surprises too, with exceptional wine pairings to complement our delicious dishes to perfection. More than just a menu, this is a deep and memorable dive into a combined culinary heritage and a shared passion for the finest ingredients, sourced and prepared with love.
Beetroot terrine, horseradish sorbet
Raymond Blanc and Luke Selby
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Seared Orkney scallop with buddha’s hand and gold kiwi, coconut sauce
Alain Roux
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Stuffed morel, white asparagus, jura wine sauce
Raymond Blanc and Luke Selby
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Red mullet “à la plancha” and sautéed calamari, aubergine flavoured with pandan leaf and lapsang souchong tea, bouillabaisse sauce
Alain Roux
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Duo of roasted Pyrenean milk lamb, baby vegetables and minted jus
Alain Roux
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A theme on strawberry
Benoit Blin MCA
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Coffee or tea and mignardises
• Price: £900.00 per person including food, wines, VAT, service charge.
• Charity donation: A proportion of the net profit from the dinner will be donated to the Royal Academy of Culinary Arts’ “Adopt a School” Trust Adopt A School — Royal Academy of Culinary Arts Raymond, Luke and I are dedicated supporters of the Trust. It works with many thousands of schoolchildren across UK every year, especially those in deprived areas, to encourage an interest in food, cooking, food provenance as well as giving an insight into the hospitality industry.
• Availability: 70 covers at shared tables of 10 guests each.
Email our team office@waterside-inn.co.uk to book your places.
