We went to meet Georges Blanc. He created a signature dish for Lafont. We took the opportunity to ask him some questions!
The creation of a dish pushes me to imagine something that is in phase with my own sensibility. I have both feet in tradition but an appetite for innovation, like Lafont. In order for nothing to change, you have to know how to change, like this recipe. Here, we have always served the snails in their shells with parsley butter, but it is possible to evolve the concept by putting them in a small stuffed cabbage.
I knew the people from Lafont in a professional past because they were my clients. I know that Villefranche-sur-Saône has a long textile tradition. I rediscovered the brand when it naturally returned to the cook’s clothing niche, bringing a touch of modernity and, above all, with an ability to be in tune with the personal sensibility of each cook. I sort of implement my style, I work with them.
I will never wear a black jacket or a bright color, I am faithful to white and I don’t want to leave it. I prefer to focus on the cut and a little originality that personalizes the jacket. The garment must be comfortable, impeccable in every detail, like my kitchen, and reflect my personality.
I rediscovered the brand when it naturally returned to the cook’s clothing niche, bringing a touch of modernity and, above all, with an ability to be in tune with the personal sensibility of each cook.
Georges Blanc, born on January 2, 1943, in Bourg-en-Bresse in the Ain, is one of the French chefs, restaurateurs and hoteliers from the village of Vonnas in the heart of the Bresse region. Three stars in the MICHELIN Guide and 4 toques in the Gault-Millau.
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The flavors I chose are linked to the origin of my encounter with the Lafont team at the French Dessert Championship, so I decided to use the combination of flavors that made me win this same contest and that represents me well, a dessert that is not very sweet and very fresh.
Sharing the same values, it is quite natural that we proposed to two talented chefs to join their know-how and their experience, to create a recipe based on flax.
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