Georges Blanc

Grandson of the “best cook in the world“, he was born in 1943 in the cradle of cooking. An aviation enthusiast from an early age, he wanted to fly around the world rather than stay in Vonnas. For a time, he left home to strike out on his own, but his feet were firmly planted in the soil, a dilemma he resolved on the plate. He joined the family inn and worked alongside his mother Paulette, whom he succeeded at the age of 25, breaking with the Blanc family’s matriarchal tradition. Heir to a dynasty of cordon-bleu mothers, from whom he learned the essentials, and to a traditional two-star inn, he quickly took the family restaurant, but also the entire village, to a new dimension that no one could have imagined.