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You might remember that last September there was a pretty big shakeup in the British culinary world: Raymond Blanc stepped down as head chef of Le Manoir aux Quat’Saisons after a whopping 40 years in charge. That came alongside the hotel announcing that it would be shutting this January for an 18-month-long makeover.
Now, just a month into its closure, a brand new culinary director has been appointed. Fellow Frenchman Arnaud Donckele will take over from Blanc when the restaurant opens back up in summer of 2027.
The 48-year-old chef has had a wildly successful career, but this will be his first time taking over a kitchen in the UK. He is currently the lead chef at La Vague D’Or in Saint Tropez and Cheval Blanc Paris – both of which have been awarded three Michelin stars.
Donckele started as a culinary student in Paris, but quickly climbed the ranks and was sous chef in a Michelin starred restaurant by the age of 24. In 2004, at 27, he took his first job as the head of a kitchen at La Vague, and has been working across elite establishments in France ever since.
He is known for blending classic French cuisines with complex flavours and forward-thinking culinary techniques. Sauces are a particular skill for the Rouen-born chef, who previously served as a saucier during his time in Paris. He also works a lot with seasonal and local produce, which will fit in well with the existing ethos at La Manoir.
Donckele will not only be the culinary lead at the restaurant – curating menus and the overall vibe – but he will also take over the actual cooking. That’s because Luke Selby, who was previously executive chef at Le Manoir, is taking his brothers Nathaniel and Theodore and moving to become chef partner at Palé Hall in North Wales. Essentially, there will be a whole new crew in the kitchen and at the helm of the iconic eatery.
Blanc, who is now a ‘lifetime ambassador’ at the Oxfordshire hotel, described Donckele as an ‘artist, an alchemist and a deeply thoughtful chef’. He added: ‘I could not imagine a more fitting person to continue this journey’.
Donckele voiced similar admiration for his predecessor, confessing that he has ‘long admired Raymond Blanc’s ethos of respect for nature and commitment to sustainability’. He also noted how pleased he was to come into such a well respected establishment, saying: ‘[I am] thrilled to craft the next chapter of Le Manoir’s illustrious story…
‘I look forward to working closely with the garden team, local farmers and producers on land and water to create a cuisine that celebrates the beauty of the British countryside.’
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