Jean Christophe Novelli

Raymond explains the importance of seasonality; in his Oxfordshire kitchen, he cooks pan-fried salmon with spinach and chive butter sauce; Jean-Christophe Novelli pays Raymond a visit and bakes him an indulgent tarte tatin.

Raymond Blanc shares his favorite French classics, from his Maman Blanc's steak and red wine jus, to a heritage salad with mozzarella as well as tomatoes straight from his gardens; Jean-Christophe Novelli cooks a delicious mouclade des boucholeurs.