RaymondBlancisacompletelyself-taughtchef,inspiredbyhismother(fondlyreferredtoasMamanBlanc).RaymondgrewupinBesançon,nearDijon.HearrivedinEnglandin1972andbecameawaiterattheRoseRevivedinNewbridge,Oxford.Whenthecheffellill,Raymondtookover,andin1975,hewaspromotedtochef.Hethenworkedallhourstosaveforhisownrestaurant;heopenedLesQuat'SaisonsinOxfordin1977andsoonwona...(展开全部)　　RaymondBlancisacompletelyself-taughtchef,inspiredbyhismother(fondlyreferredtoasMamanBlanc).RaymondgrewupinBesançon,nearDijon.HearrivedinEnglandin1972andbecameawaiterattheRoseRevivedinNewbridge,Oxford.Whenthecheffellill,Raymondtookover,andin1975,hewaspromotedtochef.Hethenworkedallhourstosaveforhisownrestaurant;heopenedLesQuat'SaisonsinOxfordin1977andsoonwonahostofdistinctions.　　RaymondandhiswifeJennythenopenedapatisserieandbakeryinOxford,calledMaisonBlanc.In1984,theyrelaunchedLesQuat'SaisonsasLeManoirauxQuat'Saisons,relocatingittoasumptuoussmallcountryhouseinGreatMiltonintheprocess.　　Inthe‘90s,RaymondopenedhiseponymouscookeryschoolandthefirstofaseriesofLePetitBlancbrasseries,whichearnedaMichelinstarwithinayear.Thechain,whichhassincebeenrenamedBrasserieBlanc,nowhasbranchesallovertheUK.　　Raymond’sremarkablecontributiontotheUK'sculinarysceneearnedhimanOBEfromHerMajestytheQueenin2007.