It all began before the French Revolution in Bresse where the Blanc family had been farmers for several generations.

Jean-Louis Blanc and his wife were the first to open a restaurant in 1872. Their main clients were the egg sellers who, riding or driving to the Thursday market, warmed up with some hot soup, and then returned after the market to sit down to a good meal. The reputation of that wonderful soup spread through the surrounding towns and villages. In 1902, son Adolphe Blanc, with his wife Elisa Gervais, took over from his parents. Elisa was the cook who made "La Mère Blanc" successful. She inherited the secrets of making good meals with butter from her mother Virginie. Curnonsky, the famous cook and cookbook writer, wrote that she was "the best cook in the world." Her traditional, simple and honest cuisine was prepared with love and a sense of perfection, using only true regional products.

As methods of communication improved, even more people came to Vonnas to sample the frog legs, Bresse chicken and "crêpes Vonnassiennes" (savory pancakes made with potatoes). On Sundays entire families took the train or drove from Macon to Vonnas and the business flourished. In 1930, Elisa took first prize in a cooking contest and was praised by the Club des Cents, a gastronomic organization, and by many journalists. In 1934, eldest son Jean Blanc with his wife Paulette took over from Elisa, retaining the traditional menu that had made the restaurant so successful.