Le Manoir names Arnaud Donckele as culinary director

Belmond Le Manoir Aux Quat’Saisons has appointed Arnaud Donckele as culinary director of the two Michelin-starred hotel and restaurant in Oxfordshire.

Donckele currently leads La Vague D’Or in Saint Tropez and Plénitude at Cheval Blanc Paris, which have each been awarded three Michelin stars.

The appointment comes as Raymond Blanc takes a step back from his role as chef-patron to become founder and lifetime ambassador of Le Manoir, while the business itself, which has held two Michelin stars continuously since its opening in 1984, closes for an 18-month redevelopment.

Executive chef Luke Selby, who joined Le Manoir in 2022, has now left along with his brothers Nathaniel and Theodore, and other members of the Le Manoir brigade, to become chef partner at Pale Hall hotel. 

Donckele with Raymond Blanc

Donckele now build a brigade and oversee the introduction of new culinary concepts at Le Manoir, while continuing the establishment’s garden-to-table ethos.

He said that he was "thrilled to craft the next chapter of Le Manoir’s illustrious story" and that he would continue to refine his use of layering techniques and ingredients to the create the complex sauces that form the basis of his dishes.

Donckele added: “I have long admired Raymond Blanc’s ethos of respect for nature and commitment to sustainability. I look forward to working closely with the garden team, local farmers and producers on land and water to create a cuisine that celebrates the beauty of the British countryside.”

Multiple Catey winner Blanc said: “Arnaud is an artist, an alchemist and a deeply thoughtful chef whose values align perfectly with the spirit of Le Manoir. I could not imagine a more fitting person to continue this journey.”

Blanc founded Le Manoir in 1984 and it went onto achieve two Michelin stars just months after opening.