RAYMOND BLANC

The chef-patron shares his love of Acqua di Parma fragrance, Loro Piana cashmere and fresh apples from one of his trees

- AS TOLD TO BECKY DONALDSON. PHOTO: CHRIS TERRY

Raymond Blanc is the chef-patron behind Le Manoir aux Quat' Saisons, the Oxfordshire country house hotel and two-Michelin-starred restaurant regarded as one of the UK's ultimate gastronomic destinations. Entirely self-taught, he has influenced a generation of chefs, including Heston Blumenthal, Marco Pierre White and Michael Caines, all of whom were taught or trained by him. Born near Besançon in eastern France, he grew up in the village of Saône before moving to England, and is now one of the country's best-known chefs. He lives in Oxford with his partner, Natalia Traxel.

For me, a luxury night is at home, having dinner cooked by my partner Natalia. She spoils me with her chicken soup and I pour us a lovely glass of pinot noir.

My favourite meal is something in season. In the summer, I indulge myself with a tomato salad, which is a favourite that takes me back to my childhood job as my father's helper in his garden.