Here’s a spotlight on this traditional yet innovative chef, born in Bourg-en-Bresse, whose establishment has been Michelin-starred for over 90 years, a record in France.
3 Michelin stars
He is one of the few chefs to have been awarded three Michelin stars, with 29 referenced establishments in France in 2020, and the chef is currently working his magic in his restaurant in Vonnas.
Find out all about Georges Blanc thanks to these 10 questions
Your main personality trait? Determination Your best culinary memory? The day I was awarded my third star, 3rd March 1981 The dish of your childhood? Chicory and ham, with my mother’s homemade cream Your favourite foreign speciality? Couscous A chef who inspired you? Frédy Giradet Your favourite book? Comment se faire des amis? by Dale Camegie Your guilty pleasure? Crème caramel with vanilla. Your favourite season? Summer A place you like to go to unwind? Ramatuelle in the Var Your motto? « “Sans passion, point d’élévation” (No progress is made without passion). ».
Ambassador of our region
Georges Blanc is a true ambassador of French cuisine, and is one of the icons of our region. He is a passionate chef, and very quickly made a name for himself at this family-run establishment, in keeping with Bresse traditions.
I’m going to
Place du Marché, 01540 Vonnas
Recette du Chef
Bresse chicken with cream, Blanc’s grandmother style
For 6 people
1 Bresse PDO chicken of about 1.8 kg
150 g of Bresse PDO butter
2 to 3 tablespoons of flour
2 egg yolks
38 cl of Bresse PDO cream
Aromatic garnish: a whole onion studded with a clove, a peeled clove of garlic, a small sprig of thyme, ½ green bay leaf, salt and pepper.