Grand Chef Relais & Châteaux, Georges Blanc is an ambassador for culinary greatness. Born in1943, he was at the top of his class at Ecole Hoteliere In Thonon Les Bainsin 1962. In1965, after having worked in several famous restaurants he began working with hismother. At the age of twenty five he took over as the head of the family restaurant in Vonnas.He turned thismodest family restaurant into one of the flagships of the chainRelais & Châteaux. His investment has born fruit.
He was a finalist in the Meilleur Ouvrier de France contest in Paris in 1976. In 1981 theMichelin Guideawarded him with his third star and Gault & Millaubestowedhim with the honor of being “Cook of the Year.”Georges Blanc offers a cuisine that manages to blend tradition and innovation, craftedof the only finest quality ingredients.
An amateur of literature, Chef Blancis very attached to transmitting his greatknowledge of French cuisine and has written several books. He alsotakes great pride in being present in Vonnaspermanently and in personally overseeing the 250 employees who work with him.Being a good businessman enables him to develop his business activities and to managehis company.Owner of one of the finest wine cellars in the world (130 000 bottlesfrom some 3000 appellations) has made dream into reality by creating his own 14 acrevineyard of Chardonnay AOC on the sun kissed slopes of the Maconnais in Azé:Domaine D’Azenay was born.
Describe your culinary philosophy…
A cuisine that is delicious first and surprises where possible.
How did you feel when you were awarded your first Michelin star?
I was enormously proud of myself, and my team.
What is your greatest inspiration?
The quality of the products, research behind creating the perfect harmony, and the depth in taste of each composition.
What three things would you take to a desert island?
A lighter, a boat to come home and my wife.
- 3 Michelin stars, 1981
- Cook of the year, 1981 | Gault & Millau
Place du Marché
+ 33 (0) 4 74 50 90 90