Today considered as one of the leading Ambassadors of French Gastronomy, Georges Blanc offers a cuisine that combines traditionalism revisited with creativeness around a wide range of top quality products cooked as the seasons go by. A great fan of his native region, Georges Blanc likes to work around the legendary Bresse Chicken, or revisit the “Vonnas pancakes” that used to be cooked by his grandmother.
The heir to 3 generations of “Mother Cooks”, Georges Blanc is assisted in the kitchen by his son Frédéric who is carrying on the old family tradition. In 1962, Georges Blanc came out first in his year at Thonon-les-Bains Hotel School. He then perfected his cooking techniques over a few years, and joined the family business in 1965 to work by his mother’s side. He took over from her in 1968, to become at the age of 25 the head of a restaurant that has been award-winning nonstop since 1929, a unique case up to now.
Georges Blanc offers a cuisine that combines traditionalism revisited with creativeness around a wide range of top quality products cooked as the seasons go by. A great fan of his native region, he is the leading Ambassador of the Bresse Chicken that is on the Menu in each of his restaurants. He has been the Honorary Chairman of the Inter-industry Bresse Chicken Committee since 1986.
Georges Blanc’s cellar is a magic place where time stands still. Each aisle makes you want to travel in different cultural worlds involving food and wine tasting. The Cellar offers a patchwork of the most beautiful wine regions with the greatest French and foreign wines.
Great wines are part and parcel of this family establishment, enhanced by Georges Blanc’s passion for this nectar. The Chef has always strived to understand the perfect chemistry between food and wine. In 1970, while he was already the Chef and head of the company, he was awarded the Best Burgundy Sommelier prize.
This is how he got hooked, and the passion is still alive. He actually planted his own vineyards in the 80’s. On 42 acres of Chardonnay, the Domaine d’Azé situated in Southern Burgundy produces very pleasant wines such as Crémant de Bourgogne, Mâcon Village and White Burgundy.
Fabrice Sommier became the Chef Sommelier at Georges Blanc Restaurant in the year 2000. Elected the Best French Sommelier in 2007, Master of Port in 2010, Fabrice looks for the best all over the vineyards, keeping in mind Georges’ motto: “No rise without passion”.
In this cellar, each past sommelier has put his own stamp. The various bottles selected by Marcel, Peter, Gilles, Olivier and many others constitute the history of this establishment, of this cellar, a love story that combines beautiful things, good taste and passion. Georges Blanc’s Cellar is one of the greatest restaurant’s cellars in the World, including 140,000 bottles with over 4,000 different labels.