George Blanc’s Egg Cup Hors d’Oeuvre

L’ Amuse-Bouche Coquetier de Georges Blanc

Preparation info

  • Makes


    Sit-Down Hors d’Oeuvres
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

When I first went to France on my quest to learn cooking, I went to see Richard Olney, who at the time no longer taught his famous Avignon cooking classes. I asked him which would be the best restaurants in France in which to work for an apprenticeship. He named only two: Vivarois in Paris and Chez la Mère Blanc (now Georges Blanc) in Vonnas, a tiny village in the mountains east of Burgundy.

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