Cuisine:

• French

Georges Blanc Description:
Okay, it's true. His name is omnipresent: it crops up all around the town square, on the hotel-restaurant itself, on the Ancienne Auberge (a charming little bistro-museum devoted to generations of mères Blanc) on the boutique proffering everything from Georges Blanc dishes to Georges Blanc sausage. As if this weren't enough, Vonnas owes a carriage museum, fountains and gardens, and the total overhaul of the nearby Château d'Épeyssoles to this native son and active town council member. Needless to say, a fair share of Frenchmen are envious of Georges Blanc, who glided through the recession the way Veyle River water slides off a duck's back. His spacious dining room with its exposed beams, fireplace, burnished furniture and magnificent Aubusson tapestry consistently seats 100 guests for lunch and 100 for dinner. Yet Georges Blanc is not only a good businessman, he's also a world-renowned chef who isn't content to rest on his laurels. He's a wizard at time-honored favorites like his wonderful blanquette of frogs' legs done in a savory blend of spices and garlic powder, and tempting hors d'oeuvre: mini-portions of parmentier de sot-l'y-laisse (poultry "oysters") and pig's trotters so good you want to make a meal of them! He's also a master at pairing up flavors without resorting to a lot of unnecessary hoopla: asparagus and truffles; foie gras and artichokes; lobster and endives; sea scallops and wild boletus mushrooms; tender squab and vegetables in a pot-au-feu. Concise, streamlined fare, cooked to within a millisecond---all the more reason to come to Vonnas with your eyes closed and your wallet open. Jacqueline Blanc welcomes guests with a warm smile, and the ever-loyal Marcel Périnet presides over a remarkable cellar.


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