Georges BLANC was born in Bourg-en-Bresse on 2 January 1943. He is the fourth generation of the BLANC family who have been innkeepers in Vonnas since 1872.

In 1962 he came first in his year at the Hotel Management School of Thonon-les-Bains. In 1965, after honing his skills in a number of reputed restaurants, he joined the family business and worked side by side with his mother. He took over from her in 1968 assuming overall responsibility for the business at the age of 25.

He then proceeded to utterly transform the modest family inn and turn it into one of the jewels in the crown of the prestigious “Relais & Châteaux” Association. He was quick to produce results.
In 1976, in Paris, he was a finalist in the “Best Worker of France” contest and in 1981 he won the ultimate accolade when he was awarded his third star in the MICHELIN GUIDE. At the same time, GAULT ET MILLAU conferred on him the coveted title of “Chef of the Year”.

George Blanc’s cuisine marries tradition revisited with reasoned creativity based on high-quality seasonal produce.

Bibliography

Recipes

130 years of tradition: step inside a world of flavour and sublime produce.

“Crêpes vonnassiennes”, passed down from his great-great grandmother, or “Tourteau Gnocchi with a Medley of Spices and Roast Sot L’y Laisse chicken on the bone”. It’s Discovery with a capital D.

Georges, Frédéric and Alexandre Blanc, descendants of 5 generations of chefs, are in the kitchen!

View our set and à la carte menus and wine list (PDF):

A la carte & Set menus