Review: Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire

"Enchanting" might be the best word to describe this 15^th century Oxfordshire manor. But then, that’s of little surprise considering its owner and founder is legendary chef Raymond Blanc. Since opening in 1984, this exquisite country house in the village of Great Milton has regularly ranked among the U.K.’s best hotels. Inside there are 32 spacious bedrooms and suites, all designed by Blanc, with exceptional attention to detail: Try the Orchid, with textured grass paper, a gold color palette, and a marble bathroom; or the Jade, which was inspired by the paddy fields that entranced Blanc on his many trips to Asia; or the Botticelli, with side-by-side freestanding tubs in a bathroom featuring a flamboyant mural in the style of the Renaissance painter. Outside, enjoy the extensive gardens—as much a mark of the hotel’s standards as its food and service. Alongside the wildflower meadow, the kitchen garden is home to more than 90 types of vegetables and 70 herbs, while the orchard is devoted to unusual British fruit species. Which brings us to the restaurant: Blanc’s eatery here has held two Michelin stars for more than 35 years, and has had five AA rosettes for the same length of time. Our recommendation: book your visit for the fall. Blanc’s fusion of European and Asian influences is at its best when showcasing autumn’s harvest; chargrilled garden beetroot with walnut pesto, grouse with bread sauce, blackcurrant meringue with bourbon vanilla. Like we said, enchanting.