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Meeting with

George Blanc

Georges Blanc gourmet restaurant, 3* in the Michelin Guide

Between tradition and imagination

Thanks to exceptional culinary talent and innate business sense, he developed his business and traveled extensively to promote the Blanc name throughout 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, restaurant, inn, shops, spa, heliport, parks, etc. to accommodate the jet-set, while anticipating the new trend that is emerging, bistronomy.

Chef's word

Progress every day to always be as good as ever.

George Blanc

Georges Blanc gourmet restaurant, 3* in the Michelin Guide

Grandson of the “best cook in the world”, he was born in the cradle of cooking in 1943.

Passionate about aviation from an early age, he wanted to travel around the world rather than stay in Vonnas. He leaves home for a while to stand on his own two feet, but his feet are firmly rooted in his land, a dilemma that he will resolve on the plate. 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 essentials and to a traditional double-star inn, he will quickly give a new dimension to the family restaurant but also to the entire village at a level that no one else could have imagined.