Information: - Raymond Blanc OBE (born 19 November 1949) is a French chef born near Besancon, the capital of the Franche-Comte region in eastern France, between Burgundy and the Jura mountains. He grew up in Saone, a village just east of there. He is one of Britain's most respected chefs. Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the "Good Food Guide". He is entirely self-taught, but has himself taught or employed other chefs including (for a week probation) Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White. - A potee is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which "choucroute" is the most characteristic. - L'oille is a French potee or soup believed to be the forerunner of pot - au - feu composed of various meats and vegetables . It has been suggested by some authorities that the derivation of the word oille is from the Spanish olla podrida but it seems more likely that it is derived from oule , which is used in south - west France to describe an earthenware pot in which the dish is prepared . There are many examples of pot - a - oille ( tureens ) on display in museums , some of them very ornate indicating that this dish was enjoyed by people from all social classes , ingredients varying greatly . There are three kinds of oilles : A soup dating from the time of Louis XIII called Grand - oille and this is the Ouille - en - pot referred to in the correspondence of Madame de Maintenon . Olla podrida , a Spanish dish , which , at one time in France , protocol decreed be served to Spanish dignitaries . Oille - moderne a la francaise An old recipe for this dish contains chicken and pigeons , all stuffed and trussed , beef , veal , onion , parsnips , carrots , turnips , leeks , purslane , orach and chard . All are simmered for five hours . At the end of this time , slices of lightly toasted bread are placed in the bottom of a tureen and this is heated until the bread starts to stick to the bottom . The birds are removed from the soup and placed on the bread and the rest is strained over them . The remaining meat and vegetables are discarded . - Earthenware is glazed or unglazed nonvitreous pottery which has normally been fired below 1200C. Porcelain, bone china and stoneware, all fired at high enough temperatures to vitrify, are the main other important types of pottery. - A chef is a highly trained and skilled professional cook who is proficient in all aspects of food preparation of a particular cuisine. The word "chef" is derived (and shortened) from the term "chef de cuisine", the director or head of a kitchen. Chefs can receive both formal training from an institution, as well as through apprenticeship with an experienced chef. - Pot-au-feu ("pot on the fire") is a French beef stew. According to the chef Raymond Blanc, "pot-au-feu" is "the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike." What is the relationship between 'oille' and 'food'?
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