Set in elegant gardens in the Oxfordshire countryside is the comteporary classic hotel Raymond Blanc's Le Manoir Aux Quat Saisons. The modern French menu at the Le Manoir aux Quat' Saisons has been described as 'a twist of imaginative genius' and the cuisine is undoubtedly the focus of every guest's visit. Gary Jones, a Michelin starred chef himself, rejoined forces with Raymond as Executive Head Chef in August 1999. The two-acre kitchen garden produces 90 types of vegetable and over 70 varieties of herb, which are used in Le Manoir's kitchen. Monsieur Blanc has been a champion of the organic movement for the last 20 years.Each room and suite at Le Manoir has been designed individually to suit every taste. From the exotic Opium and sensual Mon Plaisir to the cool Snow Queen and sleek Vettriano, interior designers Emily Todhunter, Michael Priest and Trevillion have created a wealth of ambience in the beautiful and spacious rooms of Le Manoir. There are 32 unique and individual suites and rooms in both the Main House and in the Garden Wing. The Main house has more traditional styled rooms with views over the gardens. The Garden Wing rooms and suites have private terraces and a more contemporary feel. The Dovecot is a particularly unique room located between the main house and the garden courtyard, yet detached from both and with views over the main hotel gardens. The suite is split-level and an original 15th century room. The lower housing section has a fantastic contemporary bathroom, a fabulous freestanding Victorian style bath with glass surround and full body water jets. The bedroom, upstairs, has a Queen size bed with an LED enhanced headboard.SOURCES: www.fivestaralliance.com/luxury_hotel/oxford
