Heir to a successful French cooking dynasty, Georges Blanc has elevated the family's culinary heritage, creating a gastronomic village in Vonnas and an internationally renowned restaurant complex. Here, tradition and innovation are skillfully blended.
Born on January 2, 1943, in Bourg-en-Bresse into a lineage of successful restaurateurs dating back to 1872, Georges Blanc pursued his education at the Thonon-les-Bains hotel school, graduating with honors in 1962. Post-military service in 1965, he honed his skills in various prestigious restaurants before joining the family business.
Initially working alongside his mother, Georges became the head chef at just 25, revitalizing the family's establishment in the 1970s. The “Georges Blanc” restaurant, now a distinguished Relais & Châteaux with luxurious suites and a spa, reflects his culinary philosophy – a blend of traditional reinterpretation and original creations, using high-quality, seasonal products. In 1976, he was a finalist in the Meilleur Ouvrier de France competition.
1981 marked a milestone with “Georges Blanc” earning Three MICHELIN Stars, a distinction it still holds, and Georges being named Chef of the Year by the esteemed Gault-Millau guide. Expanding his venture in 1985, he planted a 17-hectare vineyard in Azé, Burgundy, producing 150,000 bottles of wine annually.
In 1990, Georges acquired the Charvet-Guyennet family’s café-gastronomy-bakery, opening “L'Ancienne Auberge,” a homage to his great-grandparents' inn, serving traditional Bresse cuisine. He also bought seventeen houses around his central Vonnas restaurant, creating a "gastronomic village." His commitment to local culinary advancement led him to preside over the Comité interprofessionnel de la volaille de Bresse. In 1993, he was made a Commandeur de l'ordre du Mérite agricole.
Georges played a key role in the 1996 G7 Summit in Lyon, showcasing his signature dish: chicken in foie gras sauce with confit garlic. His honors include being named a Knight of the Légion d'honneur in 1988, later promoted to Officer in 1999 and Commander in 2008. He ventured into television in the 2000s, judging M6’s “Un dîner vraiment parfait,” a spin-off of “Un dîner presque parfait.”
In 2004, Georges was appointed a Commandeur de l'ordre des Arts et des Lettres. Leading a thriving business with over 200 employees and several brasseries across France, he received numerous accolades for his culinary contributions. In 2019, he was honored as Meilleur ouvrier de France in the Honoris Causa category and inducted into the Gault & Millau Toques d'or academy; in 2023, he became a Grand officier de l'ordre national du Mérite.
In September 2020, Georges sold his Lyon brasseries “Splendid” and “Centre” to focus on his starred gastronomy. Today, his son Frédéric, from his former marriage, joins him in the kitchen, ensuring the family's continued success in their internationally acclaimed restaurant complex, where tradition and innovation are expertly combined.
