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What ever our national relationship with food is we can't deny that like to see “Chefs” at work, either on the net cooking recipes or on TV where they often don't show their gentle side. When I was a little girl, growing up in Lyon, the French capital of gastronomy, we had 3 chefs.

Since then, we (this time this is the planet “we”) have grown curious and explored this mysterious world of restaurants. There is no TV channel without a food programme, and it is great.

So it is not surprising that from the area around Lyon,many Chefs are talked about. Often the only pull to delightful smaller town, take Vonnas for example, population 2,381, undeniably a charming little town with a mill-museum, 50 km from Lyon’s Airport, nestled between Burgundy and Beaujolais.

However, this small French town would not be on the tourist map if it was not for its gastronomical fame impersonated by Georges Blanc. Georges Blanc is a rare breed, a 3 Michelin star restaurateur, the highest rating the prestigious Michelin guide awards. The Blanc family is in the hotel-restaurant business since 1872, 4 generations of ”grand chefs”.

In an area renowned for his local products and craft industries, it will not come as as surprise to see people flocking for far and afield for Chef Blanc's “Chicken fricassee with cream“ toothsome, blue legged poulet de Bresse, which has always been there but now thanks to the media coverage of all things gastronomic we know about it.