Georges Blanc

The story

Georges Blanc in Vonnas: France's Oldest Michelin-Starred Restaurant for Classic Cuisine

A Family Legacy

Georges Blanc is the fourth generation of a family of "Mères cuisinières" – a lineage of women cooks that began in 1872 when his great-grandparents set up as café owners in Vonnas. Today, the restaurant holds a Michelin star that has never been interrupted since 1929, making it the oldest continuously Michelin-starred restaurant in France. In 2026 it was awarded two Michelin stars, a testament to the enduring excellence of this house.

Chef Georges Blanc describes his approach with words that echo through his cooking: passion, rigour, benevolence, and savoir-faire. He draws inspiration from his family history, revisiting it with elegance and simplicity. The classic cuisine he practises is firmly rooted in the terroir of the Bresse region, honouring local ingredients such as the famed Bresse poultry – the very dish guests can learn to prepare during a cooking class at the estate.

The Village Blanc Experience

The restaurant is the heart of the "Village Blanc", a five-hectare gourmand hamlet that has grown organically around the original inn. Over the years, nearly thirty houses have been transformed or renovated to create a complete destination: a five-star hotel, a brasserie called L'Ancienne Auberge, a terrace restaurant by the ponds, boutiques, a spa, gardens, and even a cinema. The atmosphere is one of a real village, where guests can wander from the pastry shop to the wine bar without ever needing a car. The grounds are carefully landscaped, with water features, flowers, and illuminated pathways that become magical after dark.

Classic Cuisine, Honest and Refined

Dining at Georges Blanc means experiencing a classic cuisine that is both refined and deeply connected to its sources. The chef's philosophy is not about shock or novelty, but about transmitting the best of French gastronomy with generosity. The dining room, elegant and welcoming, sets the stage for meals that celebrate the seasons and the region. Guests can also enjoy wine-tasting workshops in the restaurant's cellar, led by the sommelier, and take part in seasonal events such as the summer "Douceur d'Été" evening with champagne and a four-course dinner.

For those who wish to immerse themselves further, the property offers cooking classes on Saturday mornings where participants watch the preparation of the house's emblematic Bresse chicken dish – a hands-on glimpse into the precision and care that defines this historic address.