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Georges Blanc |
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| Born |
1943-01-02 Born: Bourg-en-Bresse, FR |
| Apprenticeship/training |
1962: School of Hotel Management, Thonon le Bains |
| Career |
1962 - 1965: Years of moving from one famous restaurant to the next for learning purposes
1965: returned to the family business, Vonnas, together with his mother
1968: Patron & Chef de cuisine)
1981: *** Guide Rouge (Michelin) |
| Philosophy |
Tradition & imagination |
| Membership |
Relais & Châteaux
Chambre Syndicale de la Haute Cuisine |
| Awards |
1976: Meilleur Ouvrier de France, Paris (Best French Craftsman)
1981: Chef of the Year, Gault Millau
1985: one of five chefs with 19.5 points, Gault Millau
Member of the Legion of Honour, France |
| Interesting tidbits |
Owner of one of the world's biggest and best wine cellars
(130,000 bottles and 3,000 different kinds) |
| Publications |
1: "Les BLANC". Télédition Genève, 1989
2: "Georges BLANC: cuisine en Famille". Editions ALBIN MICHEL, 1999
3: "Fête des Saveurs". Éditions HACHETTE, 2004
amongst others |
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Georges Blanc |
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| Address |
Place du Marché
01540 Vonnas
France > Rhône-Alpes > Ain > Bourg-en-Bresse
number of seats: 36
number of employees: 10
SKZ (Service Index) 0.278
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| Staff |
Blanc, Georges (Chef de Cuisine)
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Phone
fax |
+33 (4) 74 50 00 10
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email
Homepage |
blanc ( at ) relaischateaux.com
www.georgesblanc.com |
| Opening times |
Monday & Tuesday days of rest
Open only in the evenings
Annual closing: January |
| Prices |
Menu: 105,- € - 220,- €
12 courses menu 220,- €
All cards
12 course menu 240 €
price per course = 20.000 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank France
Total points |
6
97.2
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1
80.5
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8
77.5
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1
60.5
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| Restaurant guides |
Bottin "stars"
Champerard "points"
GaultMillau "points"
Michelin "stars"
Pudlo "plates" |
****
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17
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(19.5)
(20.5)
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(20.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
19.25 |
| class |
First Class |
| ERR Toques |
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| ERR Rank |
37 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for the Poulet de Bresse served at the table. |
| Starter |
Crêpe Parmentière au Saumon et Caviar
Beurre léger aux zestes de citron |
| Main dish |
Poulet de Bresse comme au G7 avec Gousses d’Ail Confites et sauce Foie Gras |
| Dessert |
Le Millefeuille aux pommes à la vanille et au caramel |
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