The Tatler Menu: Cook at home with Britain's Best Chefs
Collection of 4 courses
Course Description
Master the notoriously difficult dessert Le Café Crème with Chef Pâtissier Benoit Blin. A signature dish at Le Manoir.
In this course you will learn to make Raymond Blanc’s infamous Café Crème and the chocolate coffee cup that you will present it in, to your astonished and then delighted, friends and family.
This ground-breaking dessert took Raymond Blanc six months to perfect before it was ready to grace the tables of Le Manoir. The dish has been a complete triumph, and we’ve convinced Benoit to teach us the secrets behind this delectable dessert, as well as showing us his new twist on a delicious classic.
Course outline
Le Café Crème
Choose how you want to learn
The Expert option
RecommendedDevelop your learning further with marked assignments and personal tuition from The Tatler Team
- Start course whenever you like
- 1 week tutor access for personalised assignment feedback & coaching
- 1 assignment marked by The Tatler Team
- Certificate of completion
- Online classroom with up to 20 classmates
- 1 lesson with expert video & notes
- Group chat & direct message with tutor & classmates
- Lifetime access to videos, notes & classroom
$299The Peer option
Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study
- Start course whenever you like
- Practise what you learn with your peers
- Online classroom with up to 20 classmates
- 1 lesson with expert video & notes
- 1 course assignment
- Group chat & direct message classmates
- Lifetime access to videos, notes & classroom
$99
Food & Drink classroom - how it works
Start anytime
Watch video tutorials led by expert tutors
Test yourself
Practice what you learn with inspiring assignments
Personal tuition
Get assignment feedback from expert tutors
Share ideas
Collaborate and chat directly to classmates
Meet Benoit Blin
Benoit is chef patissier at Oxfordshire’s Belmond Le Manoir aux Quat'Saisons, where he has worked closely with Raymond Blanc OBE for more than 20 years.
Leading a team of 13 pastry chefs, Benoit uses his expertise to create a range of fresh breads, viennoiseries, chocolates, ice creams, pastries and plated desserts. The hotel and restaurant has held two Michelin stars for more than 30 years and is part of the prestigious Relais & Châteaux collection.
After taking up an apprenticeship at a local bakery in Normandy, Benoit’s career exploded. After a year’s National Service as a naval chef, working at the Normandy Hotel in Deauville, he landed the position of Senior Sous Chef, Pastry, at the world renowned Hotel Ritz in Paris in 1991. Here he worked and trained among many of the best chefs in France, MOFs (Meilleur Ouvrier de France).
He was team president of the UK Pastry Team in the 2011 Pastry World Cup and is now the Chairman of the UK Pastry Club which has been created to promote and develop pastry in the UK but also to find and support future British pastry teams. He achieved the title of MCA (Master of Culinary Arts) in 2005, the highest accolade in the industry, awarded only every four years to the best pastry chefs in the UK.
In 1995 Raymond Blanc persuaded him to come to the UK to work at Belmond Le Manoir. Described as ‘a twist of imaginative genius’, Raymond Blanc’s vision for Belmond Le Manoir aux Quat’Saisons has always been one of world-class gastronomic flair and outstanding organic produce. The restaurant earned two Michelin stars upon opening, and has retained them every year since. The restaurant has a reputation as one of Britain’s best restaurants, and has become a must-visit dining experience for gourmands across the world.
Leading a team of 13 pastry chefs, Benoit uses his expertise to create a range of fresh breads, viennoiseries, chocolates, ice creams, pastries and plated desserts. The hotel and restaurant has held two Michelin stars for more than 30 years and is part of the prestigious Relais & Châteaux collection.
After taking up an apprenticeship at a local bakery in Normandy, Benoit’s career exploded. After a year’s National Service as a naval chef, working at the Normandy Hotel in Deauville, he landed the position of Senior Sous Chef, Pastry, at the world renowned Hotel Ritz in Paris in 1991. Here he worked and trained among many of the best chefs in France, MOFs (Meilleur Ouvrier de France).
He was team president of the UK Pastry Team in the 2011 Pastry World Cup and is now the Chairman of the UK Pastry Club which has been created to promote and develop pastry in the UK but also to find and support future British pastry teams. He achieved the title of MCA (Master of Culinary Arts) in 2005, the highest accolade in the industry, awarded only every four years to the best pastry chefs in the UK.
In 1995 Raymond Blanc persuaded him to come to the UK to work at Belmond Le Manoir. Described as ‘a twist of imaginative genius’, Raymond Blanc’s vision for Belmond Le Manoir aux Quat’Saisons has always been one of world-class gastronomic flair and outstanding organic produce. The restaurant earned two Michelin stars upon opening, and has retained them every year since. The restaurant has a reputation as one of Britain’s best restaurants, and has become a must-visit dining experience for gourmands across the world.
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4 Courses • 4 Expert TutorsLearn moreCook at home with Britain’s best chefs
How often do you get the chance to invite four of the UK’s most revered celebrity chefs into your own kitchen?
To help you get through lockdown and beyond, Tatler has opened its illustrious Address Book, calling upon Britain’s best chefs to share their trade secrets and statement dishes. The ideal injection of luxury in these challenging times.
Throughout this Tatler collection, you will learn to recreate delicious Michelin-standard dishes from the comfort of your own home. Specifically, you will come away with a dinner party menu designed by you and inspired by Britain’s top chefs.
The Tatler Address Book team has lined up Raymond Blanc’s famous Le Manoir aux Quat’Saisons, The Hinds Head by Heston Blumenthal in picturesque Bray in Berkshire, alongside London hotspots, HIDE and Ormer Mayfair. Each destination has opened their doors to the students at Learning with Experts in a series of compelling lessons. This isn’t just passive viewing. During the lessons, you will cook along with your peers, and be encouraged to try out techniques with the class and head chefs. You will share in each other's cooking journeys, and get feedback on your dishes from the Tatler team.
What you will you learn
This course is an intimate education experience with some of Britain’s top chefs, handpicked by Tatler. You will finish the course with a gourmet dinner party menu, plus all the tools to recreate Michelin-standard dishes from the comfort of your home. To tie everything together, all the chefs will talk you through their recommended wines, as suggested by their in-house sommeliers. Perfect for a special occasion or for treating friends and family.
Who is this course for
This course is for the avid home cook, the enthusiastic amateur, the professional chef and everyone in between. It equips students with the confidence and know how to recreate Michelin-standard dishes at home.