World's Oldest Michelin-Starred Restaurant Faces a Star Reduction
Georges Blanc, a culinary institution in France, loses its third Michelin star, adapting to an evolving dining scene.
In a surprising turn of events, Georges Blanc, renowned as the world's oldest Michelin-starred restaurant, has lost its coveted third star after holding it for 44 years. Chef Georges Blanc, now 82, expressed his surprise but maintained a positive outlook, emphasizing that the restaurant will embrace its two remaining stars and strive to become more accessible to diners. The establishment, located in Vonnas, near Lyon, has a rich history, starting with its first star in 1929 under his grandmother, Élisa Blanc. Under Georges' leadership, the restaurant transformed from a family inn to a celebrated gourmet destination, receiving widespread acclaim. Michelin Guide’s director praised Blanc for this evolution despite the recent change. The restaurant will continue to be part of the Michelin legacy as the guide prepares for its annual awards ceremony later this month.
Georges Blanc, a culinary institution in France, loses its third Michelin star, adapting to an evolving dining scene.
In a surprising turn of events, Georges Blanc, renowned as the world's oldest Michelin-starred restaurant, has lost its coveted third star after holding it for 44 years. Chef Georges Blanc, now 82, expressed his surprise but maintained a positive outlook, emphasizing that the restaurant will embrace its two remaining stars and strive to become more accessible to diners. The establishment, located in Vonnas, near Lyon, has a rich history, starting with its first star in 1929 under his grandmother, Élisa Blanc. Under Georges' leadership, the restaurant transformed from a family inn to a celebrated gourmet destination, receiving widespread acclaim. Michelin Guide’s director praised Blanc for this evolution despite the recent change. The restaurant will continue to be part of the Michelin legacy as the guide prepares for its annual awards ceremony later this month.
