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Georges Blanc awards and references

REFERENCES

  
Membre Relais & Châteaux depuis 1981 

Cuisine remarquable 

Très grande table 

Membre des Grandes Tables du Monde 
 
Etablissement avec charme
et caractère particulier

Membre Châteaux & Hôtels Collection 

AWARDS

Commandeur de la Légion d’Honneur
Commandeur du Mérite Agricole
Commandeur des Arts et des Lettres

Some recipes as the seasons go by

A keen writer, Georges Blanc devotes a large part of his leisure time to passing on his knowledge through cooking books. He is the author of about a dozen books:

 
  « LE PLUS SIMPLE DU MEILLEUR »
(The Simplest out of the Best)
Minerva Edition – 2010

Food lovers, the kind of people who know what good food is and like to select quality ingredients, will not hesitate to break into their piggy bank to get good products… and then what?
This is the perfect book to assist those gourmets/food lovers who wonder how to be up to the exceptional product they’ve just bought, how to keep to its typicality and let it express all of its taste, even though they do not have the technical ability of a master chef.
 
  "FÊTES DES SAVEURS"
(A Celebration of Flavours)
Hachette Edition – 2004

A tribute to the noble products and imagination that make French Cuisine one of the greatest in the world. Through a dozen books published over the last 20 years, I got onto various cooking themes, always trying to materialize the transmission of my experience and knowhow. In this particular book, I meant to introduce you to a festive cooking based on my favorite products, an illustration of the repertory you can discover in our restaurant in Vonnas.

BON APPETIT.
 
  "PLAT DU JOUR"
(Today’s Special)
Solar Edition – 2003
176 pages


This book presents 120 easy and convivial recipes in true Brasserie tradition, enhanced with the knowhow and inventiveness of a great Chef. Some tips and advices, including wine suggestions.
 
  "LA CUISINE DES NOS MERES"
Hachette Edition – 2000
190 pages


From Lyon to Vonnas, from Mont Saint-Michel to Paris, all of the Blanc, Brazier, Bourgeois, Poulard, Barale, Adrienne, Crouzier, Castaing, Allard and Léa Mothers had an inborn talent for cooking. Their knowledge came from their mothers, who themselves received it from their grand-mothers… The feminine, harmonious cuisine they produced so generously raised them to the rank of queens, the queens of hearts who left behind a legacy, an age-old knowledge that inspired most of today’s great Chefs.
 
  "SIMPLE FRENCH COOKING"

Discover the irresistible tastes and textures of authentic French Cooking.

Ten "très formidable" French grandmothers share their passion for simple French cooking. Although these women have inspired some of the most renowned chefs of today, including Georges Blanc, their delicious recipes are ideal for the home cook. Simple French Cooking reveals their secrets, allowing you to create the true flavours of France in your own kitchen.
 
  "CUISINE EN FAMILLE"
(Family Cooking) 
Great Chef’s recipes, secrets and advices
Albin Michel Edition – 1999
240 pages


 As for Georges Blanc, Chef of Vonnas prestigious restaurant, cooking is a family business, a legacy received from his grand-mother. Georges offers here a simple yet subtle and inventive cuisine, enhanced with the “little tips” of a Master Chef
 
  "THE FRENCH VINEYARD TABLE"
 éditions Clarkson N. Potter, New-York - 1997
255 pages


A master Chef Cooks with the Great Wines of France With great imagination, perfect mastery of their art, and impassioned love of the cuisine and wines of France, Georges Blanc, one of the greatest French chefs, and internationally renowned photographer Christopher Baker invite you on a marvellous tour of gastronomic paradise. More than 170 original recipes and breathtaking photographs celebrate the cuisine of France's wine-producing regions.
 
  "LA NATURE DANS L'ASSIETTE"
(Nature in a plate)
Robert Laffont Edition – 1987 
320 pages


Georges Blanc went all over the countryside to look for the best ingredients. In this generous book that goes by the seasons, he produces 150 recipes that are both original and full of tradition. Most of them involve fresh garden fruits and vegetables, to create marvellous hors d’œuvre, light or classic starter as well as simple, unsophisticated desserts.
 
  "MA CUISINE DES SAISONS"
(Cooking my way through the seasons)
Robert Laffont Edition – 1984
337 pages


"Ma cuisine des saisons" provides you with a whole bunch of tasty recipes, to be made as the seasons go by. 
 
  "LES CARTES GOURMANDES"
(Tasty Postcards)
12 Postcards in a box

A special gift box comprising 12 tasty cards around different themes: 

- Recipes from Mother Blanc
- Vonnas Desserts
- Tasty Postcards


Download Recipes

Download Recipe: Scrambled Eggs with Truffle Puree

Download Recipe: Bresse Fattened Hen in a Morel Cream with Yellow Wine sauce

Download Recipe: Stewed Ceps (Porcinis) with Sweet Garlic, Foie-gras and Port Wine

Download Recipe: Bresse Chicken Fricassee with Cloves of Garlic in a Foie-gras sauce

Download Recipe: Paper-thin Pink Praline under a medley of Red Fruits with Aniseed-flavored Raspberry sorbet

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