Vonnas, France: Dining at Georges Blanc Michelin-starred restaurant

By Brian Johnston
Updated October 27 2014 - 12:08pm, first published October 25 2014 - 12:15am
Rural Vonnas: Local vineyards  supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.
Rural Vonnas: Local vineyards supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.
Rural Vonnas: Local vineyards  supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.
Rural Vonnas: Local vineyards supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.
Rural Vonnas: Local vineyards  supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.
Rural Vonnas: Local vineyards supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.
Rural Vonnas: Local vineyards  supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.
Rural Vonnas: Local vineyards supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.
Culinary theme park: hotel,  boutiques and spa now make up the Georges Blanc complex in the small rural town of  Vonnas.
Culinary theme park: hotel, boutiques and spa now make up the Georges Blanc complex in the small rural town of Vonnas.
Fine dining:  The dining room at Georges Blanc Restaurant is stately but the atmosphere relaxed.
Fine dining: The dining room at Georges Blanc Restaurant is stately but the atmosphere relaxed.
At the helm: Goerges Blanc took over the restaurant, which had been in his family since 1872.
At the helm: Goerges Blanc took over the restaurant, which had been in his family since 1872.
Rural Vonnas: Local vineyards  supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.
Rural Vonnas: Local vineyards supply some of the 130,000 bottles of wine in Restaurant George Blanc's cellar.

I have to be honest; I'd rather have pie in a pub, or duck curry in a neighbourhood Thai, than nibble my way through a fine-dining menu. I don't expect to enjoy myself in a famous gastronomic restaurant. I anticipate headache-inducing choices, svelte society women picking at salad, and culinary snobs discussing the differences between morille and girolle mushrooms.

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