Our Inspector's view

Besançon-born Raymond Blanc bought this beautiful 15th-century manor in 1983, opening it a year later as a country house hotel and restaurant. He still runs it today, although it is owned by the Belmond hotel and leisure group. With luxurious bedroom suites, it stands at the heart of glorious grounds with sculptures, an orchard, a Japanese tea garden and a bounteous, organic kitchen garden. It should be no surprise that maître d' Blanc, OBE, remains the life force of the place, with his long-standing executive head chef Gary Jones, chef-pâtissier Benoit Blin, and their amazing teams, loyally alongside him. The dining experience is never less than utterly pleasurable, from the warm greeting and the charming attention to, of course, the delicious, classic French cuisine that has made Le Manoir's five-, six-and seven-course menus, with vegetarian and vegan options, such a gastronomic success. In addition is the three-course carte – Spécialités du Moment, as they say here – beginning with warm duck liver, gingerbread, clementine curd and garden sorrel; or langoustine with truffle and Jerusalem artichoke. Those choosing to follow the langoustine with fish might consider braised Cornish turbot with scallop, cucumber and wasabi; while an alternative of salt-baked pigeon with bacon and Madeira jus would definitely be worth going for too. Continuing in the same peerless vein are desserts such as seasonal pear almondine with caramel croustillant and ginger sauce; and exotic fruit raviole with kaffir lime and coconut jus. And there's a children's menu too. Perhaps understandably the French led wine list has just a few candidates from the New World. Up to 50 guests can be accommodated in the private dining room in La Belle Epoque wing. Cookery and gardening schools add to Le Manoir's mix, enabling everyone a chance to take knowledge home, together with wonderful memories.

Awards, accolades and Welcome Schemes

5 Rosette Award for Culinary Excellence