Georges Blanc was born January 2nd 1943, the fourth generation of the Blanc family who has managed a restaurant in Vonnas since 1872.
In 1962 he was at the top of his class at École Hotelière in Thonon-les-Bains. In 1965 after having worked in several famous restaurants he began working with his mother. At the age of twenty five he took over as the head of the restaurant. He then turned the modest family restaurant into one of the flagships of the chain Relais & Châteaux. His investment has born fruit.
He was a finalist in the Meilleur Ouvrier de France contest in Paris in 1976. In 1981 the Guide Michelin awarded him with his third star and Gault et Millau bestowed him with the honor of being “Cook of the Year".
Georges Blanc offers a cuisine that manages to blend tradition and innovation, crafted of the only finest quality ingredients.
An amateur of literature, Georges Blanc is very attached to transmitting his great knowledge of French cuisine and has written several books.