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In Vonnas one of the most flower-bedecked villages in France, the Blanc's Inn has existed since 1872.
In the Bresse region, Georges Blanc's cuisine blends authentic tradition and innovation throughout the seasons. In this unique setting, you will enjoy the warm welcome of the Blanc family and its team. On the nearby market square, another restaurant «L'Ancienne Auberge», upholds traditional family-style cuisine.
Already a legend
Georges Blanc was born on January 2, 1943, the fourth generation of the Blanc family who have managed a restaurant in Vonnas since 1872. After attending hotel school and honing his culinary skills in several famous restaurants, he began working with his mother. At the age of twenty-five he took over as head of the restaurant.
He proceeded to turn the modest family restaurant into one of the flagships of the Relais & Châteaux chain. His investment has born fruit. He was a finalist in the Meilleur Ouvrier de France (Best French Craftsman) competition in Paris in 1976. In 1981 the Guide Michelin awarded him his third star, while Gault-Millau honoured him as "Cook of the Year." In 1985 he was among five chefs to receive a 19.5 score for the first time in the Gault-Millau Guide.
Georges Blanc offers a cuisine that blends tradition and innovation, composed of only the finest quality ingredients.
2009 - Georges Blanc at the Élysée
In the Festival Hall of the Élysée Palace, Nicolas Sarkozy presented the insignia of a commander of the Legion of Honor to George Blanc in front of a who's who of Paris. "You were just 25 when you took over from your mother Paulette as head of the Auberge. You quickly made a name for yourself. You took a traditional and highly-reputed inn and, with your own particular genius, made it into a place of brilliant and sophisticated cuisine... Acclaimed worldwide, you are one of the world's great chefs."
Bresse Chicken Fricassee with Garlic Cloves and Foie Gras
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