Le Manoir aux Quat’Saisons Review: A Special Occasion

Bitter cocoa sorbet nestled in a pistachio soufflé at Le Manoir aux Quat'Saisons

Our Rating

I had been to Manoir aux Quat’Saisons once before for an amazing all-day cooking class with Stewart, and at that time, apart from stuffing our faces with all the delicious food we prepared, we also toured their gardens and saw where they grow all of the herbs and vegetables used at the restaurant.
During that visit we didn’t eat at the restaurant but when my friend Amy was in the UK this week and staying at Manoir aux Quat’Saisons, we made plans to dine there. I took the train after work, and apart from getting lost and taking the wrong train, I finally made it close to being on time and I had a perfect excuse to get the evening started immediately with a glass of bubbles, to get rid of the stress. We sat at the lounge and consumed our drinks and the delicious nibbles that kicked off the meal in style.
 The nibbles at Le Manoir aux Quat'Saisons

Tasty nibbles at Le Manoir aux Quat’Saisons

  • Beef carpaccio on parmesan sable with pesto: a perfect way to start the evening! The parmesan sable was cheesy and crumbly and a good contrast to the cold and thinly sliced beef.
  • Lightly fried vegetable ‘Curry ball with lime mayo: warm, crispy on the outside and soft inside and delicious.
  • Oat biscuit with goat cheese curd, Manuka honey with Kalamata dust: tasty once I wiped off all traces of black olives (my most hated food).
  • Cashew blue cheese, pecan nuts tuile, port with juniper jelly: perfect pairing with the crunchy tuile and the blue cheese, with a drop of sweetness.

We then decided to do the five course menu as we liked the sound of every dish (not always the case) and it seemed like a better deal than going à la carte. The five course is £136 and most starters and mains were between £46 and £54.

The drinks lounge at Le Manoir aux Quat'Saisons

The drinks lounge at Le Manoir aux Quat’Saisons

We started the meal with absolutely delicious warm bread. I went for the bacon bread to honour Stewart, and Amy tried the potato beer option. They had several other kinds, but we were saving space for the meal that was about to come…

Bread basket at Le Manoir aux Quat'Saisons

Our very friendly bread guru!

What we ate:

Fresh crab salad, grapefruit, mango, red pepper: a perfect way to start the meal as the crab was very lightly dressed and served with cubed ripe mangoes and red pepper bits. It was light, delicate and beautifully presented. Amy had also warned me not to eat everything on every plate, as she had been there several times before and said that there was a lot of food, and I wouldn’t have space for dessert (what she doesn’t know is that I learned from my grandmother that we all have separate space for dessert, no matter how much we eat…).

Fresh crab salad, grapefruit, mango, red pepper at Le Manoir aux Quat'Saisons

Risotto of wild mushrooms, Alba truffle: this was my favourite course and if I knew that, I would have eaten it all instead of leaving a couple of bites behind. In hindsight, I should have suspected as I LOVE mushrooms and this risotto was rich and earthy and addictive.

Risotto of wild mushrooms, Alba truffle at Le Manoir aux Quat'Saisons

The mushroom risotto was my favourite course at Le Manoir aux Quat’Saisons

Spiced Cornish monkfish, mussels, saffron, gewürztraminer: I wasn’t as excited about this dish as the rest reading the menu but it beat my food expectations. The monkfish was rubbed in curry and was light, and the mussels served with it were plump, large and juicy. A very good dish. Amy changed hers for the langoustine.

Spiced Cornish monkfish, mussels, saffron, gewürztraminer at Le Manoir aux Quat'Saisons

Seared langoustine, Jerusalem artichoke and Périgord truffles: another example of perfectly cooked seafood. The lobster was very tender and paired well with the artichokes that came braised (I think), and as crispy chips. The textures were fun together and I kept stealing her fried chips.

Seared langoustine, Jerusalem artichoke and Périgord truffles at Le Manoir aux Quat'Saisons

Roasted fillet of Aberdeen Angus beef, braised Jacob’s ladder (short beef), red wine jus: this beef was so perfectly tender we could have used a spoon to cut it instead. On the plate we got the generous fillet and also a smaller short rib that was very tasty. The red wine sauce was perfect for the winter weather and the beef and the braised dark green veggies were doused in it.

Roasted fillet of Aberdeen Angus beef, braised Jacob’s ladder (short beef), red wine jus at Le Manoir aux Quat'Saisons

Bitter cocoa sorbet nestled in a pistachio soufflé: I have never seen this before, but the sorbet was hiding inside the soufflé and didn’t melt! They said this is Chef Raymond Blanc’s specialty and innovations and the sorbet is super frozen and comes up in temperature as the soufflé cooks but remains cold. Amy doesn’t love pistachio that much, so she changed her dessert but actually ended up liking mine better. The soufflé rose beautifully and was light, delicate and not overly nutty.

Bitter cocoa sorbet nestled in a pistachio soufflé at Le Manoir aux Quat'Saisons

The best dessert at Le Manoir aux Quat’Saisons

Millionaire shortbread with salted caramel ice cream: we didn’t love this dish as much as the soufflé. The caramel underneath the chocolate could have been softer and the shortbread crumblier, but it was still tasty.

Millionaire shortbread with salted caramel ice cream at Le Manoir aux Quat'Saisons

ps: a delicious meal in a traditional setting. We were surrounded by couples spending the night there, celebrating special occasions. The service was impeccable and the food was very good! I don’t find the actual dining room that spectacular but the setting deserves a higher rating because of the hotel grounds, garden, etc.

And for an amazing and special occasion in London…..The Ledbury is still my favorite!

Manoir aux Quat’Saisons

Church Rd, Great Milton, Oxford OX44 7PD

Le Manoir Aux Quat Saisons Menu, Reviews, Photos, Location and Info - Zomato

Square Meal

5 course Menu at Le Manoir aux Quat'Saisons

Dining room at Le Manoir aux Quat'Saisons

Dining room at Le Manoir aux Quat’Saisons

Gorgeous Le Manoir aux Quat'Saisons

at Le Manoir aux Quat'Saisons

A bit blurry shot of the Dining room at Le Manoir aux Quat’Saisons

The Breakdown

2 Comments

  • Reply January 23, 2016

    Daniela

    I completely agree with your grandma- we always have space for desert hahahah

  • Reply January 26, 2016

    Lesley Pittaway

    Looks amazing!! I want to goooo! xx

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