Chef Biography

The Georges Blanc story begins before the French Revolution when his family opened an inn at Vonnas, in the heart of  the Bresse countryside, fabled for its fine produce, and most especially, its chickens (the only ones with their identity and origin certified by law).

Georges Blanc, a culinary perfectionist, represents the fourth generation of the BLANC FAMILY, as innkeepers and restaurateurs in Vonnas, France since 1872.

In 1933, Curnonsky wrote that “La Mere Blanc” Adolphe’s spouse, was the best cook in the world.  Auberge, in Vonnas opened in 1872 by Jean-Louis Blanc and ultimately, several generations later in 1968, it was taken over by Paulette Blanc’s son, Georges.

In 1962 Georges graduated at the head of his class at the Hotel School of Thonon Les Bains.  After apprenticing in various great institutions, he succeeded his mother as head of the family enterprise at the age of 25 as we said earlier, in 1968.  As the Inn and restaurant have grown in the last half century, it has been heaped with honors, including three Michelin stars.

Great Chefs taped Chef Georges and pastry Chef David Fillat (now at Paul Bocuse Institute in Lyon) in September 1998.  Later that month, while the television crew was taping at the Majestic Hotel in Cannes, we ran across Chef Georges visiting his son, who was apprenticing in that same hotel kitchen.  We assume he will be the fifth generation at Georges Blanc soon.


Red Mullet

Serving: 4 Print Red Mullet By Great Chefs April 15, 2014 This dish is a good lesson in layering flavors. Note that the sauce calls for tomato paste: you could buy it, or you could prepare it, as Chef Georges Blanc does, beginning first by preparing herb stock, then making tomato paste using the herb […]

Scallops with Porcini Mushrooms

Serving: 4 Print Scallops with Porcini Mushrooms By Great Chefs April 15, 2014 Deceptively simple, this dish depends upon perfect ingredients and good quality, not too dry white wine. Very lightly browned scallops and porcini mushrooms are napped with a butter sauce laced with the wine, soy sauce, and lemon. If the scallops you buy […]

Potato Pancake with Salmon and Caviar

Serving: 4 Print Potato Pancake with Salmon and Caviar By Great Chefs April 15, 2014 Golden lemon-butter sauce is pooled beneath a golden potato pancake and accented by bright red tomato diamonds and bits of frisee. When the pancakes are cut open, they reveal bright pink salmon and dark caviar. Ingredients Potato Pancakes “Mere Blanc” […]

Restaurant Information

Phone : +33 4 74 50 90 90

Address : Place du Marché, 01540 Vonnas, France

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