Raymond's Travels

Raymond Blanc shares his love of travel and embracing the influence of other cultures into his cuisine. An enrichment of his own French culture and cuisine he cooks a sensationally fresh flash fired squid, with a fennel and rocket salad, and later a miso and harissa aubergine with cous cous. Plus, chef and good friend José Pizarro visits and indulges Raymond with an alfresco worthy dish, pan fried salted cod with chickpeas, white beans and spinach stew.