A culinary tribute to the garden: Raymond Blanc’s signature spring vegetable dish
In short: Chef Raymond Blanc shares the story behind his signature spring dish, Assiette Anne-Marie. Created for the Virtual Chelsea Flower Show, this recipe celebrates the hard work of gardeners and the fresh, seasonal produce they cultivate, offering a way to bring the essence of the vegetable patch into your home kitchen.
The Assiette Anne-Marie has been a staple at Le Manoir aux Quat’Saisons since its debut in 1984. The dish is a tribute to the gardeners who tend the potager, specifically honoring Anne-Marie Owens, Blanc’s head gardener for over 35 years. The recipe highlights seasonal ingredients including young carrots, asparagus, radishes, courgettes, broad beans, peas, and pea shoots, with a final touch of morel mushrooms.
Blanc encourages home cooks to adapt the dish based on what is available in their own gardens. This collaboration with the Royal Horticultural Society—a charity founded in 1804—aligns with their mission to inspire excellence in the practice of horticulture.
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Sources
- Summary by Intellect · source: The flavours of spring with Raymond Blanc | Virtual Chelsea Flower Show| RHS
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