Had a splendid dinner at  Raymond Blanc’s Brasserie Blanc in Beaconsfield. Quite reasonably priced for the quality of food and the service was adequate.The good side is that it was not overtly in your face. We had the escargot and squid to start and Roast Barbary Duck to follow. Delightful, all washed down with the specially blended Ramond Blanc’s Carignan Merlot, which is rather Moorish. The bill came to just under £70 for 2. Certainly recommended but it’s popular, so book in advance.

In 1996, Raymond opened his first Le Petit Blanc brasserie in Oxford. More brasseries followed. In 2006 the group was re-launched as Brasserie Blanc and there are now some 20 restaurants across England. The brasseries offer French classics and modern dishes, all made with fresh and seasonal ingredients. Each of the brasseries is a place to relax, and enjoy ‘real French food, close to home’ and at affordable prices.

In 2008, Raymond was awarded an honorary OBE (Order of the British Empire) by Her Majesty the Queen, in recognition of his services in promoting culinary excellence and for raising awareness about the importance of healthy food as a central element of family life. In 2013 he was awarded the insignia of Chevalier in the Ordre national de Légion d’Honneur, the highest French decoration.