Definition: brazier eugénie

Bocuse called her "La Mère" (The Mother). In the 19th and early 20th centuries in Lyon, many restaurants were run by women who were called "les mères" (the mothers). The first woman to be awarded three stars in the Michelin Guide, Eugénie Brazier had a profound impact on Lyon's cuisine. Her early days in the kitchen were difficult, but thanks to word of mouth, her restaurant became the most popular in Lyon. When she went to rest at the Col de la Luère, her customers urged her to open a second restaurant there. It was there that Paul Bocuse and Bernard Pacaud learned their trade. In 1933, both of her restaurants were awarded three stars in the red guide, a feat that only Alain Ducasse and Marc Veyrat would match in 1998 and 2001.