French chef Raymond Blanc slams British loaf & says we should all be baking continental bread for our bacon sarnies

FRENCH chef Raymond Blanc has begged Brits to ditch white sliced bread — and start baking fancy European loaves instead.

The Michelin-starred restaurateur says he is at war with white bread which he calls stodgy, flavourless and “frightening”.

Paul Wilkinson

French chef Raymond Blanc has slammed the great British loaf and says we should all be baking continental bread for our bacon sarnies[/caption]

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The Michelin-starred restaurateur says he is at war with white bread which he calls stodgy, flavourless and ‘frightening’[/caption]

Raymond, 72, even suggested classic bacon butties would taste twice as good if we made them with trendy artisan sourdough bread.

He said: “Everyone should start doing their own sourdough or focaccia — because white sliced bread is a stain on Britain’s food heritage.

“It’s made in factories and the vitamins are added synthetically. And the flavour? No flavour!

“It’s frightening because you see white bread in a bag for two weeks without a bit of mould. You wonder what the hell is in it? It is simply bad food.”

His swanky Le Manoir aux Qaut’Saisons restaurant in Great Milton, Oxon, has two Michelin stars.

The food guru has also starred in numerous cookery shows — including Simply Raymond Blanc which returns to ITV on January 29.

It sees him exploring some of the UK’s best food and greatest chefs.

On his travels he samples the bacon sandwich with brown sauce — and white bread.

Raymond added: “It was divine, but I said ‘If that bacon butty had been made with sourdough, it would have been twice as good’.”