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Chef Cal Stamenov is the creator of the award-winning California Natural cuisine at Bernardus Lodge’s signature restaurant Marinus. Cal’s philosophy is built on the superiority of handcrafted, artisanal products and the commo

Source: http://www.hauteliving.com/blog/san-francisco-calendar-listing-truffle-dinner-at-marinus/

Georges Blanc
Georges Blanc
Vonnas, France
http://www.georgesblanc.com

Georges Blanc´s story begins before the French Revolution, when his family opened an inn at Vonnas. Vonnas, in the heart of the Bresse countryside ‚Äî fabled for its fine produce and most especially its chickens (the only ones with their identity and origin certified by law) ‚Äî now owes its spot on the map to the Blanc family. Through generations, they have perfected the art of hospitality. The little inn at Vonnas has grown, and in the last half century it has been heaped with honors. Three Michelin stars in 1981, Gault-Millau acclaim, membership in Relais & Chateaux, these are but a few of the honors the Blanc´s inn has garnered. Georges Blanc took up the mantle after graduating first in his class at the hotel school at Thonon les Bains. After apprenticing, he succeeded his mother as head of the family enterprise when he was only 15.

Georges Blanc has transformed the ‚“inn‚” into an elegant, intimate establishment that is a destination spot. He created the beautiful Courtyard of Flowers, and the Residence des Saules; close by he has created a replica of his great grandparents´ inn, L´Ancienne Auberge. Blanc has also created a boutique, and a ‚“vinotheque,‚” a spot for wine-tasting. As for wine, his cellar has over 120,000 bottles representing over 2500 defined wine regions. It was awarded the Grand Award by Wine Spectator. In the village of Aze in the Maconnais region, he has planted his own vineyard and set up his wine-making facility. Blanc´s Domaine d´Azenay has won many Gold Medals, and the status of reference Domaine in South Burgundy.

Blanc is also an author. He has written several books, Mes Recettes (1981 and 1982), La Cuisine de Bourgogne (1982), Ma Cuisine des Saisons (1984), and Les Blancs (1989, in collaboration with his son), Alexandre (1989). His book The Natural Cuisine of Georges Blanc (1987) has been published in French, English, German, and Japanese; the French edition won the Grand Prix for culinary books in 1987. In 1991 he wrote La Grand Livre de la Volaille, bringing together his considerable knowledge of the poultry for which the Bresse region is so famous. And yet more books: Au Hasard de la Fourchette (1993), De la Vigne a l´Assiette (1995).

Blanc has been active in the culinary world beyond his own properties. In 1986 he became president of the Comite Interprofessionnel de la Volaille de Bresse. A founding member of the Chambre Syndicale de la Haute Cuisine Francaise, he served as president in 1994. Always an ambassador for Vonnas and his region — and for France — Blanc was chosen by television network TF1 as the personality most representative of the region.

I can’t decipher the book all the way on the left, next to that I see “4 Saisons a la Table,” “Preparez Terrines, Foie Gras Et Sauces,” “The Natural Cuisine of Georges Blanc,” “The Professional Charcuterie Series,” “Essential Cuisine … No Food Network chef cookbooks? You say this David Chang guy can cook? I don’t think so. Posted by BrooklynQ | February 4, 2009 4:02 PM. Forget Amazon! The New York Public Library’s impressive culinary collection has a large chunk of the …

Marks takes his inspiration from his favorite reference, ‘The Natural Cuisine of Georges Blanc,” a gorgeously illustrated compilation of food artistry based on the acclaimed restaurant in the Burgundy region of France. …

Chef Cal Stamenov is the creator of the award-winning California Natural cuisine at Bernardus Lodge’s signature restaurant Marinus. Cal’s philosophy is built on the superiority of handcrafted, artisanal products and the common sense of … Past Truffle Dinner guest chefs include; David Kinch of Manresa in Los Gatos; Traci Des Jardin of Jardinière in San Francisco Nancy Oakes & Pamela Mazzola of Boulevard Restaurant, San Francisco; Hiro Sone & Lissa Doumani of Terra, …