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The Mères lyonnaises

These ladies were originally house cooks for Lyon’s rich and affluent families, however during the second half of the 19th century they began to pursue their own ventures and set up their own businesses.

Bouchon Les Canuts © M. Perrin / OT Lyon

While filling tables at Compagnons du Tour de France, they demonstrated to all how to make cooking simple and subtle, with dishes such as “la poularde en vessie” or “les cardons à la moelle”…

From 1921, Eugénie Brazier, the mère Brazier, began to cater to gastronomes and ambassadors such as General de Gaulle and Mayor Edouard Herriot became fans of her cooking.

Paul Bocuse, a world renowned chef from Lyon, began his career at her stoves.

Other famous Mères lyonnaises include la mère Blanc, la mère Fillioux, la mère Poupon, la mère Léa, la grande Marcelle.