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 First Ever American Food & Wine Revolution
Takes Place on April 15th - 21st, 2004 in
Oxford, United Kingdom

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OXFORDSHIRE, UK. (February 11, 2004) - An all-star cast of the hottest and most lauded American culinary icons will descend upon the prestigious Le Manoir aux Quat' Saisons, a 15th Century manor house and 2-Michelin Star restaurant located outside of London, on April 15th - 21st, 2004 for the very first American Food Revolution. The innovative and unprecedented event celebrates the creativity, culture and influences of American chefs on the international culinary scene.

Monsieur Raymond Blanc, chef-patron of the internationally acclaimed Le Manoir aux Quat' Saisons, will welcome chefs from some of the United States’ most celebrated restaurants - Daniel Boulud of Daniel, Wylie Dufresne of WD50, Thomas Keller of The French Laundry, Patrick O'Connell of The Inn at Little Washington, Nobu Matsuhisa of Nobu, Charlie Palmer of Aureole, Charlie Trotter of Charlie Trotter's Alice Waters of Chez Panisse and Gale Gand from Tru.  The chefs will demonstrate their culinary expertise by preparing signature dishes from their repertoires for lunch or dinner during the festival.  Award-winning Master Sommelier, Larry Stone, will match all of the chefs’ dishes with specially selected wines.

More than a culinary festival, the week-long American Food Revolution was conceived by the progressive-minded Chef Blanc to be the platform for six two-hour debates. These debates will be led mediators and panelists from the U.S., UK and France.  These debates will also be attended by leading chefs from France and the UK, including Paul Bocuse, Olivier Roellinger, Heston Blumenthal and Michel Roux Jr, in addition to renowned leaders in the world of wine, agriculture, retailers and lifestyle.  Debate topics include: “The Future of French Haute Cuisine and Its Market”and “The Food Chain of Tomorrow?” 

Each afternoon a "Farmers Market" will be created within a specially designed marquee in the magnificent 27-acre garden of Le Manoir.  Here a wide range of produce from the US, UK and France will be showcased.

There will also be wine tastings from various vignerons, hosted by award-winning Master Sommelier Larry Stone. The event will also boast sample offerings from internationally renowned farmers; pastry demonstrations from Chicago’s award-winning chef Gale Gand; and book signings and interviews with chefs, vignerons, authors, celebrities and sponsors.

In commenting on the event, Blanc notes, "France has created an empire of food and art de vivre deeply rooted in strong traditions of quality ingredients, craft, diversity of climate, savoir faire passing from one generation to another and continual creativity.  Though French influence on world gastronomy remains paramount, many of the best known chefs now live and work in countries, such as the US and Britain, which do not have France's historic food culture.  Who will be the leaders of tomorrow?"

The American Food Revolution is proudly sponsored by United Airlines, The Sunday Telegraph (UK) and UK Food.  It is also supported by Lexus, Anolon, Ernest & Julio Gallo, Florette, Wedgwood and the Food Development Association.

ABOUT LE MANOIR AUX QUAT’SAISONS

Le Manoir aux Quat' Saisons is a centre of excellence. The venue is a 15th century manor house set in 27 acres of magnificent gardens, situated on the edge of the Cotswolds, eight miles from Oxford and 50 miles from London, which has recently benefited from a £6 million improvement project.  The hotel is now as well known as its restaurant, Le Manoir. The hotel has been voted 'Best Small Hotel' by Conde Nast Traveler and has a rating of 27 by the Zagat Guides, which indicates "extraordinary to perfection".  The hotel offers 32 luxurious rooms and suites, each with its own style as well as the famous restaurant and reception rooms invite guests to a particular French art de vivre described by Sir Terence Conran as "a hymn to contemporary style".


 
Contact:
Le Manoir aux Quat' Saisons, 
Oxfordshire, United Kingdom
(011 44) 1844 278881
www.manoir.com
Also See: Chef Daniel Boulud, a Favorite Among the Well-fed Since the Late '80s, Set to Open His First Restaurant Outside of New York City / June 2003
Galloping Gourmet Graham Kerr and Thomas Keller Among the Prominent Travel and Hospitality Leaders Receiving Honorary Degrees from Johnson & Wales University / June 2003


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