Goat Cheese Ravioli in Tomatoes Consomme

When Raymond Blanc got to England in the early days of the 1970th, he had no plans to become a chef, and settled for working as a waiter. One day the chef got ill, and the young Frenchman took over the kitchen. Several years later, he became the chef and owner of Le Manoir aux Quat’ Saisons, a two Michelin star hotel and restaurant in Oxfordshire, England. In his cooking, Raymond Blanc often gather the French and English kitchens and create his own new world. His appetizer of the day is goat cheese ravioli in clear tomatoes consommé.