In 1962, he graduated at the École Hôtelière of
Thonon-les-Bains in
Haute-Savoie. Before becoming interested in working as a chef he worked as a
flight attendant for
Air France, traveling all over the world during one summer. In 1965, after working in a number of renowned places, he did his
military service as a chef to Amiral Vedel on the Foch and Clémenceau
aircraft carriers. He joined the family business (started in 1872) working with his mother Paulette and then succeeded her in 1968 at the age of twenty five. He transformed the hotel into a luxury hotel with the subsequent development of adjacent properties into a gourmet village. In 1970, he came third in the best
sommeliers of France contest and was a finalist in the
Meilleur Ouvrier de France contest in
Paris in 1976. In 1981, he received his third
Michelin star and the title of Chef of the Year in the
Gault et Millau guide. In 1985, he received the rare mark of 19.5/20 from the same guide, a mark that had never before been attained. In 1990, Georges Blanc bought the Charvet-Guyennet family’s café-gastronomy-bakery to create the
Ancienne Auberge. He also opened 17 houses around his restaurant at the center of
Vonnas to create his "village gourmand" (hotels, restaurants, shops, etc.) These are all kept in the original design with a historic theme to the Village Blanc. There is emphasis on the village being sustainable and a healthy environment. There are 12 acres around the original restaurant, about thirty houses have been renovated. It also includes hotels and spas within the village. In 2025, the Georges Blanc restaurant lost a Michelin star, leaving it with two. ==Television==