Raymond Blanc's Kitchen Secrets

Raymond shares his love of seafood, celebrating the best of British shellfish. He begins with French favorite plump mussels bathed in heady garlic, wine, and herb broth. Next, a spicy, seared squid salad served with colorful Provencal vegetables and crisp fennel. Finally, he prepares succulent Scottish lobster with a rich red pepper and cardamom jus and exquisite caviar pearls.

Raymond begins with a feather-light lemon tea cake, generously coated in sticky apricot jam and a tangy lemon glaze. Next pure chocolate indulgence - crisp, fluffy choux pastry filled with cooling chocolate cream and covered with a glossy chocolate icing. For the finale, Piece Montee Croquembouche: the quintessential French celebration cakes that stand a meter tall.

Raymond shares his favorite lamb dishes. To start, succulent lamb's liver with caramelized potatoes and a dusting of traditional French seasoning. A shoulder of lamb is slow-roasted with garlic and herbs and served with an earthy potato and turnip gratin. Raymond returns to his roots with a truly French-inspired dish of Lamb Provencal.

Raymond celebrates his passion for puddings. To kick-off, there is a French childhood favorite, riz au lait, a velvety vanilla rice pudding with a crunchy caramel topping, and a tangy fruit compote. Moving on to savory, Raymond prepares a suet pudding filled with succulent steak, juicy kidneys, and creamy oysters all drenched in rich red wine gravy.

Raymond shares his love of the art of charcuterie, beginning with wafer-thin slices of duck ham cured in herbs and juniper berries joined by crispy lardons. Charcuterie expert Alex McKay visits Raymond's kitchen to sample his cherished terrine, and Raymond also travels to Wales to meet James Swift, a passionate British charcuterie.

Drawing upon memories of his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat. They include a mouth-wateringly fresh green papaya salad and an Indian vegetable curry infused with a complex blend of masala spices. He serves a stunning dessert of pasta-free ravioli encasing exotic fruits and soft pannacotta served with cool coconut sorbet.

Raymond demonstrates the versatility of the summer's juiciest fruits, beginning with berry-strewn pavlova. Next, a spicy cherry clafoutis cushioned in a bed of soft, sumptuous pastry. Finally, an aromatic fruit soup topped with a caramel cage and light bubbles of champagne. Raymond travels to Fife to visit a traditional fruit farm to witness how his favorite variety of raspberry is grown.

Raymond celebrates the freshest summer greens. His dishes include a pistou and poached salmon resting on a bed of citrusy sorrel served with a zingy lemon sauce. Ripe pears and walnuts create a flavor-packed salad paired with Roquefort dressing. Raymond visits the Cotswolds to discover a nutty alternative to olive oil - beautifully golden, cold-pressed rapeseed oil.