Exclusive for Mail on Sunday readers: Join chef Raymond Blanc for a real taste of Bordeaux
With world-class vineyards and delicious food, Bordeaux is a paradise for foodies and wine - and our seven-night river cruise is the perfect way to experience it.
On this superb five-star all-inclusive trip , as you wind your way through the scenic Médoc wine region, visiting vineyards and charming chateaux, you'll be joined by Frenchman Raymond Blanc, one of the fathers of modern British cuisine. His restaurant Le Manoir aux Quat' Saisons has produced some of Britain's most talented chefs, including Marco Pierre White, Sat Bains, Heston Blumenthal and Michael Caines.
Raymond's passion for cooking has its roots in France. "Most of French life revolves around meals, and my family was no exception," he says.
'For my mother, cooking was an act of love. From an early age, I was taught to love and respect food, for its beauty, its freshness and also its price.
'This simple philosophy has been a force influencing my career.'
You will see this passion expressed by taking part in an interactive cooking demonstration with Raymond, with a chance to sample his creations and ask him your cooking questions during a Q&A and signing session (you'll receive a free copy of his latest cookbook per reservation).
With world-class vineyards and delicious food, Bordeaux is a paradise for foodies and wine - and our seven-night river cruise is the perfect way to experience it.
On this superb five-star all-inclusive trip , as you wind your way through the scenic Médoc wine region, visiting vineyards and charming chateaux, you'll be joined by Frenchman Raymond Blanc, one of the fathers of modern British cuisine. His restaurant Le Manoir aux Quat' Saisons has produced some of Britain's most talented chefs, including Marco Pierre White, Sat Bains, Heston Blumenthal and Michael Caines.
Raymond's passion for cooking has its roots in France. "Most of French life revolves around meals, and my family was no exception," he says.
'For my mother, cooking was an act of love. From an early age, I was taught to love and respect food, for its beauty, its freshness and also its price.
'This simple philosophy has been a force influencing my career.'
You will see this passion expressed by taking part in an interactive cooking demonstration with Raymond, with a chance to sample his creations and ask him your cooking questions during a Q&A and signing session (you'll receive a free copy of his latest cookbook per reservation).
What's Your Reaction?
![Three of ID's top PR executives quit ad firm Powerhouse [EXCLUSIVE]](https://variety.com/wp-content/uploads/2023/02/ID-PR-Logo.jpg?#){kind=logo}
