Eugenie Brazier

Eugenie Brazier (called the Brazier mother) (1895 - 1977) large chief cook is famous a French owner of stoppers Lyon are born. The first promotion of chief to obtain 3 stars with the guide Michelin in 1933 (twice three stars for its two restaurants of Lyon and the collar of Luère with Pollionnay) of 1933 with 1968. Only chief to obtain twice three stars with Marc Veyrat and Alain Ducasse.

Biography

Eugenie Brazier is a woman of popular origin, born the June 12th 1895 with Tranclière with six kilometers in the south of Borough-in-Bresse in a family of peasants bressans where it passes all her childhood.

Training

With the XIXe century and the beginning of the XXe century much of restaurants of Lyon were held by called women " the mothers ".

In 1915, 20 years old, it is discovered a vocation of cooker and part of nothing, is made engage at the end of the First World War at the Mère Fillioux (73, rue Duquesne with Lyon) where it makes her training. Then it makes a passage to the brewery of the Dragon of Lyon or it is made a solid reputation.

Restaurant Brazier Mother in Lyon

In 1921, Eugenie creates her restaurant (a Bouchon Lyon be born typical) 12, rue Royale in the 1st district of Lyon near to the quays of the the Rhone. Its beginnings in kitchen are difficult but thanks to the word of mouth, its table quickly becomes the most run of Lyon.

She takes rest with the collar of Luère with Pollionnay with seventeen kilometers in the west of Lyon where its customers has a presentiment of it to open a second restaurant.

In 1932 it is rewarded for two stars to the guide Michelin for its two restaurants of the Col of Luère and 12, rue Royale de Lyon.

Twice three stars with the Michelin guide and emblem of Lyon

In 1933 Eugenie Brazier belongs to the first promotion of Grande chief cook to obtain 3 stars with the Guide Michelin at the same time as Fernand Point and Marie Bourgeois, and even twice three stars for its two restaurants of Lyon and the collar of Luère, exploit that only Alain Ducasse and Marc Veyrat will equalize in 1998 and 2001.

It quickly becomes the Emblème of Lyon and the Lyons Cuisine with the international level. Edouard Herriot, mayor of Lyon (President of the Council, Appointed, Senator, Minister) known as of it: " it makes more than me for the fame of the " city;.

In 1943 following quarrels with his/her son Gaston Brazier, this last takes the direction of the restaurant of Lyon whereas Eugenie continues with the collar of Luère.

In 1946 Paul Bocuse then 20 years old, of return to Lyon as hero demobilized of the Second world war, continues its training at Eugenie Brazier with the collar of Luère with Pollionnay, where in addition to making the kitchen, it maintains the Vegetable garden, milks the Vache S, makes the detergent and sharpening.

Disappearance and succession

In 1968 72 years old, Eugenie passes the hand to her Gaston son who succeeds to him. It disappears in 1977 82 years old.

In 1971 Jacotte Brazier, girl of Gaston Brazier and little girl of Eugenie, integrate the restaurant of the street Royale of which it takes the direction in 1974 with died of her father and ensures during thirty years the heritage of her large mother and her father.

In 2001 to celebrate the 80 years of the restaurant of Eugenie Brazier, the street nearest to its restaurant of 12, rue Royale is renamed " street Eugenie-Brazier " by the town hall of Lyon in the 1st district of Lyon, where the cabinet of the mayor is.

In 2004 Jacotte Brazier transmits the restaurant of his/her grandmother to her friends Philippe Bertrand and Bob Tosh which preserves the name of the " establishment; The Mother Brazier " , the house spirit and of its founder and the traditional menus " Eugenie Brazier " and " Jacotte Brazier " while modernizing the establishment and the chart with the chief Yannick Detects with the kitchens.

Receipt

Poultry of Bresse half-mourning and small vegetables of the Mother Brazier

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