Gastronomic restaurant Georges Blanc , IN VONNAS, IN THE AIN
Thanks to his exceptional culinary talent and innate business sense, he developed his business and travelled extensively to spread the Blanc name around the world. He constantly innovates, creates new recipes, undertakes, builds, he is a serial entrepreneur. In 1990, the chef transformed his ancestors’ inn into a luxurious establishment, equipping it with a cellar of 130,000 bottles, one of the five best in the world. He created his “gourmet village” with hotels, restaurants, inns, boutiques, spa, heliport, parks… to welcome the jet-set, while anticipating the new trend that is emerging, bistronomy.
To progress every day to be as good as ever.
There is more than one thing in common between the Lafont house and Georges Blanc. Two institutions whose history goes back to a few blocks from each other, each one a pioneer in its field, heir to a long know-how. In 1981, the chef was awarded his third star in the MICHELIN Guide, making Georges Blanc the most starred restaurant in the world without interruption since 1929, a unique fact.
Grandson of the “best cook in the world “, he was born in 1943 in the cradle of cooking. Very early passionate about aviation, he wanted to travel around the world rather than stay in Vonnas. He leaves home for a while to fly on his own, but his feet are firmly planted in the soil, a dilemma that he will solve with his food. He joined the family inn and worked alongside his mother Paulette, whom he succeeded at the age of 25, thus breaking with the matriarchal tradition of the Blanc family. Heir to a dynasty of cordon-bleu mothers from whom he learned the basics and to a traditional two-starred inn, he will quickly give a new dimension to the family restaurant but also to the entire village to a level that no one could have imagined.
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