Frédéric BLANC
Chef : Georges Blanc Raised in the reception area of the Georges Blanc restaurant, Frédéric Blanc gained extensive experience at prestigious establishments before taking the helm of the family restaurant’s kitchen (5 Toques d’Or), where he continues to carry on its culinary legacy.
Presentation
Frédéric Blanc represents the fifth generation of chefs in his family. The story begins in 1872, when the Blanc family took over the inn that is now the renowned Georges Blanc restaurant (5 Golden Toques). For Georges Blanc’s son, cooking has always come naturally. Until he was 14, Frédéric lived above the front desk with his parents. “I grew up right in the thick of it! ” he says. In the evenings, once his homework was done, he would mingle with the guests before helping out the housekeeping staff.
A childhood rooted in the restaurant business
Around age 12, he developed a passion for pastry and then enrolled in the hotel school in Tain-l’Hermitage. Despite his father’s warnings about the demanding nature of the profession and the irregular hours, Frédéric remained determined. Seeking independence, he eventually switched from pastry to cooking, which he felt offered a more well-rounded experience. He started as a commis chef and later became a sous chef. He gained experience in various settings, notably working with Marc Meneau, and returned to cook at the family restaurant between jobs.
A formative journey before returning to Vonnas
In October 1986, he completed his military service as a kitchen commis at the Élysée Palace, where he trained in the preparation of large dishes and elaborately decorated buffets. He then went to Great Britain to improve his English by joining Le Manoir aux Quat’Saisons, run by his namesake Raymond Blanc.
Hyperactive and an indefatigable worker, he refined his mastery of fish dishes under Michel Guérard, then honed his precision and attention to detail under Fredy Girardet in Lausanne, where he managed the pantry and meat preparations.
Armed with this training under great French and international chefs, he settled permanently at the family restaurant in Vonnas, in the heart of the Bresse region. After managing the former inn, he joined the fine-dining restaurant, where he is now the executive chef.
He carries on his father’s culinary tradition, has a particular passion for preparing lamb, and joined the Confrérie des Poulardiers de Bresse in the 2010s. Passionate about his craft and connecting with people, he envisions continuing to work well beyond retirement age.
