Chef, what’s it like to be Georges Blanc?
I often wake up at sunrise, like this morning when I brought my daughter some pastries before going for a half-hour swim, my twice a week ritual. Then come the appointments, such as site visits, opening the mail and then tasting the dishes just before noon. We have lunch with the team at the inn, before going to meet my customers during the service from noon to 3pm. As you know, my job is extremely gratifying and definitely demanding, in terms of mastering time and excellence to ensure a moment of happiness for our guests from near and far. “Without passion, there can be no elevation”: I explain this motto to my young people, as well as setting an example! It’s the most contagious thing in the world. If I have the respect of my customers and my teams, I’ll be respected by everyone.
Has it been a challenge to retain the three stars for 42 years?
The best performances are the ones that last. In the beginning, there were fewer than ten of us in the kitchen, serving 100 diners per meal time, with a 28-course menu. Today, with a 15-course menu and 50 guests, there are three times as many of us in the kitchen. So the challenge comes down to this operational awareness that drives us to reinvent, improve and push ourselves to fully satisfy our customers.
You’re wearing a magnificent Hublot Big Bang: is there a story behind it?
I’ve been an Hublot ambassador for several years. Their DNA is similar to mine, and as someone who is passionate about technology, my visit to their Nyon factory was a moment that will remain engraved in my memory, as was my meeting with JeanClaude Biver. For a very punctual person like me, this watch that I wear on a daily basis suits me because it combines technicality, durability and legibility within a sophisticated design.
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