Like other three-star French chefs who have opened glitzy restaurants in faraway cities, Georges Blanc could have tried to conquer Tokyo, Paris or New York. Instead, the fourth-generation restaurateur has created a mini-empire of bistros, hotels and gourmet shops by sticking close to home in Burgundy.
For the full article, check out the new issue of Wine Spectator, on newsstands June 30, 2002.
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