Eugénie Brazier, first woman to obtain three stars in the Michelin guide
The first woman to obtain three stars in the Michelin guide in her restaurant in Lyon, Eugénie Brazier marked culinary history with her timeless recipes.
In the great history of the Mères Lyonnaises, these pioneers of French gastronomy who marked the capital of Gaul around the 1920s, a figure rises above the pot: Eugénie Brazier.
Courageous and hardworking, she achieved excellence by winning six stars (twice three stars) in 1933. Even today, her culinary imprint remains very present.
Talking about Eugénie Brazier's recipes means talking about a simple and timeless cuisine that values good products.
Her main cult recipes were learned from Mother Filliou: artichoke stock with foie gras, poultry and rabbit liver cake, Belle Aurore lobster, macaroni gratin or the incredible half-baked Bresse poultry. mourning and small vegetables.
If we had to remember only one recipe, which symbolizes the cuisine of Lyon mothers and the tradition of the corks (name of the restaurants in the city), it would be the quenelle au gratin.
Made from raw pike meat, it is served with a Nantua sauce (béchamel sauce, fresh cream, crayfish heads and shells in butter).
Nearly a century after the advent of this exceptional woman with six stars, this dish continues to be served in the four corners of the city of Lyon. Timeless, Eugenie Brazier…
