Georges Blanc · Restaurant Gastronomique

Amazing experience here! We booked the anniversary package and were pampered for the entire weekend. The menu was amazing and worth the 3 macaroons they earned it for more than 40 years. My husband said that he had the best wine pairing in his life here as every glasses were grand cru (Prestige). The hotel room was traditionally charming and the services were above French average. Overall, I’m delighted with my stay and to met the famous chef in person.

Amazing flavours…the sauces were impeccable, as expected of this establishment. Every course was memorable. My partner went wow when he tasted the famed Bresse chicken. The cheese cart was amazing too. Be prepared to have a feast…wear stretchy pants!

It was a pleasure to join this place an d enjoy a perfect dinner. The concept with a separate lounge area and the dinner tables is nice. You can relax. Georges Blanc himself welcomed us. The winelist is like a Bible and a bit of a challenge with a great selection. But the sommeliers helped. The dishes are a great experience. From a decorative point of view, the small menu looked a bit more attractive but that's a matter of taste and recognition. Thanks for the great night.

Absolutely amazing gastronomic experience. Everything exceeded expectations. That's surely a reason for all the stars being awarded.

It is what it is. Incredible. We had the honor of having chef Blanc visit our table for a little chat, was deeply moved when he told me to take good care of my wife. Truly an emotional experience.

11th 3stars in my French 3 stars challenge. See my profile and follow for the other reviews and challenges. Classical but not classism. I went there on the way to explore the Spanish Michelin Stars, and judging back, I’m realizing how good of a stop it was before diving in another culture. What’s great here? You’ll experience a very classical French haute cuisine. But it’s not classism. For that you should go at the relais Louis XIII (and note that I love it!). Now, it’s classical haute cuisine. You’ll have all the reference to the land, and its heritage, and the homage to culinary references, but, I’ll be adapted (au goût du jour) so it does not seem old school. The best way to understand and visualize it is the meet George’s Blanc. He s an old man that look younger (with trying to look young) with enough energy to turn a village into an empire! Still, in his cuisine, you can feel the heritage and his love for his region. Interestingly, a small river runs along the restaurant giving this strange feeling that both the time passes, and yet it is suspended. Ambivalence is definitely the theme. I think it s definitely a 3 stars that an épicurien should visit. Not just because it’s a reference. Because it will give you a great reference to compare the others. Very Solid 3 stars.

We visited this Iconic 3* restaurant since 1981 over a 2 night trip at the relais et chateau accommodation. What we loved: * outstanding service: - all the staff were thoroughly trained to talk about the place, the history of the restaurant and the village, each dish and wine, how the kitchen, chefs and waiters operate. This allowed us to have interesting conversations and share our love for food and foodie experiences - every dish was brought out fairly quickly so we didn't have to wait much between courses - they also told us they provide a babysitter to take the kids away and entertain them.while parents finish their deguaywtion menus * Georges Blanc himself came to each table take picture and sign copies of the menu * the use of local produces like the trout from the nearby river, the frog legs * copious and generous portions. Who gives you a whole lobster part of a 8 course meal? * perfectly baked bread with moist and dense center and crunchy crust consistent across all of his restaurants and breakfast buffet * confort: we had a big round table for two, other tables were nicely far apart and there was a separate stool for my bag * see through kitchen where you can see how it's all working What we didn't like so much * some of the taste associations such as the rich sauce with the lobster or chartreuse flavour in the coffee dessert * too rich, too copious and pricey 8 course menu. We were very frustrated we got so full too quickly and couldn't enjoy cheese, desserts and Petit fours * the lack of a real signature dish. Fortunately the chef kindly added some of his vonassian pancakes as an extra side so we could have a try. * the decor: red colour based which can feel a bit outdated nowadays

Very nice lunch, a true 3-Star Michelin experience. Service, presentation, environment, setting, food, dessert... all prefect! Especially love to enjoy this experience in a small cosy town, the hometown of the chef. Thanks Georges Blanc!

What a setup George Blanc has. He pretty much owns the whole town and it looks very georges blanc themed. Red and black colors and of course the roosters! We toured the cooking school and cooked Bresse chicken. The students were working all around us prepping for the evening service. Very interesting and oh lots of butter! Learned alot.

This is an outstanding experience coming from Montana to taste French food. This is the best restaurant I ever went to and I tried a few in NYC. And around the world Food is perfect, wines paired are excellent Staff is friendly but respectful Price are very decent It is not cheap but not stupid worth every cent Highly recommend

My Yelp reviews are all based on a haphazard approach so, while this is a little late, there you have it. Regarding Georges Blanc's restaurant? Not enough can be said that hasn't been said already by the many well versed diners that surround me here on this site. It's a surreal experience that I will never forget. I wish to go back one day and experience it again. I do hope it's still there when I return. Lovely

Items Selected: Apricot Nectar Baguette, Croissant, Wheat, Cereal Bread with Grand Beurre de Bresse Canapes - Mackerel in Spicy Cream, Candy of Foie Gras with Basil Gel, Snail in Garlic Foam with Crisp Fantasie D'omble Chevalier en Mode Estivale - Tomato Cream, Green Pea Puree, Red Pepper Gel, Carrots Gnocchi de Crabe Epice "Selon L'Ami Satish" et une Royal de Brochet de Nos Etangs dans une Composition Mystere Legerement Fumee Belle Langoustine Vivante en Chaude-Froid a L'Ail Noir, Fenouil, Confit au Cumin Pomme de Ris de Veau aux Queues D'Ecrevisses, Une "Pasta" Maison au Poivre de Timut Tourte Bougeoise a L'Agneau Fermier Emulsion de Bleu de Bresse, a L'huile de Noix Vanillee, et Chutney "Poire-Mendiants" Eventail de Petites Douceurs - Peach Melba, Coconut with Strawberries, Violet with Cherries and Cassis Merveille d'un Jour a la Verveine Odorante et Frauses aux Senteurs de Sous-Bois Chocolats Maison Mille Feuille St. Honore Vanilla Éclair To the city of Vonnas the name Georges Blanc is almost synonymous, the Michelin 3* Chef's eponymous hotel and restaurant now a landmark on the map of Central France, and yet with satellite brasseries, bistros, and epicurean shops found throughout not just city but much of the region some have called the original a 'relic' - a restaurant that retains rank through repetition rather than reinvention, the cuisine living on old accolades in a world where the average 300€ check would be put to far better use in any number of ways. No doubt a Grande dame of the Relais & Chateaux sect, the dining room clad in white linen and red leather with stone floors juxtaposing wooded walls as Blancs' collection of chickens gaze on, it was just as the restaurant opened at 12h00 that I arrived and led straight to a plush table with a full view of the main room it would not be long before the "Saveurs du Moment Autour de Grands Produits" menu was selected, the seven course meal capped by canapes and mignardises showing strongly in terms of technique and sourcing, though stingy portions and a lack of innovation frequently lent credence to claims outlined above. Forced three times to decline wine, the only time I actually felt 'pressured' to imbibe throughout the whole trip, the meal began with bread service alongside canapes including nicely spiced mackerel as well as creamy foie gras plus escargot and with the first of several croissants paired to butter so fresh that it was still 'wet' these opening bites proved some of the most interesting of the meal, the opening plate of Char mostly benign with the red pepper a bit too poignant while the followup of pike and crab was a beautiful dish that melded the mousse to snappy asparagus with just a hint of smoke. Next presented a tiny prawn that, on its own, was sweet and snappy despite accoutrements that did little to highlight the crustacean's natural beauty, the menu finally found footing in a fourth course of sweetbreads in a peppery sauce punctuated with crayfish plus morels, and moving on to the final savory a half-meat pie in puff pastry proved undoubtedly the best of the journey - the richness of lamb, foie, and veal lent texture by crushed pistachios and levity by an sauce rife with cherries. Denied a cheese cart, instead offered a plated emulsion of mild bleu infused with vanilla, mignardises were soon brought forth and with Chef Blanc making the rounds, signing menus, and posing for photos the meal would end with a fluffy white chocolate and citrus mushroom whose eye-popping design was matched by bold yet balanced flavors, a similar degree of craftsmanship and subtlety found in three traditional pastries picked up at Georges' across the street epicerie as the meal itself fell quite short of filling.

We arrived around 7:30 pm and began with Champagne in a small seating area where we ordered. We then moved to our table. Now, I need to explain that my friend brought his 20 year old son along and I brought my wife. I was wearing blue jeans and a sports jacket as was my friend. My wife was wearing a dressy dress and my friend's son was wearing sweat pants, yeah! sweat pants!. My friend's son had nothing to drink and one course of chicken breast. My wife had the three course dinner and we had the five course dinner. We had a 1967 Vosne Romanee that was perfect. We also had a 1904 Armagnac. Dinner took five plus hours and was the longest meal of my life. The dining rooms are big, handsome and the service was delightful. The food and wine fabulous. Dinner at $650 a piece was a steal. I'd do it weekly if I could get there. Lameloise, Auberge de lill and here are my favorites and this is the closest to a major airport(Geneva). In fact, you can stop for lunch at here, dinner at Bocuse in Lyon, then have drive up to Beaune the next day and stay and eat at Lameloise. What a good idea!