Georges Blanc
CV and info
Date of birth
02.01.1943
in
Bourg-en-Bresse, FR
Training
1962: School of Hotel Management, Thonon le Bains
CV
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)
1965: returned to the family business, Vonnas, together with his mother
1968: Patron & Chef de cuisine)
1981: *** Guide Rouge (Michelin)
Philosophy
Tradition & imagination
Member of
Relais & Châteaux
Chambre Syndicale de la Haute Cuisine
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
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
Special aspects
Owner of one of the world's biggest and best wine cellars
(130,000 bottles and 3,000 different kinds)
(130,000 bottles and 3,000 different kinds)
