The Mothers of Lyon
/Lyon & Jura VOL: 1 The power of women in Lyon, France
Greetings, Travelers!
You know we love celebrating women here at Zingerman’s Food Tours, so we thought we’d take a moment to speak of some unsung heroes of Lyon.
The city of Lyon, France is celebrated as a global gastronomic capital, and women have played a pivotal role in shaping its culinary heritage. The history of Lyon's cuisine cannot be told without recognizing the contributions of the Mères Lyonnaises (the Mothers of Lyon)—a group of female chefs who revolutionized French gastronomy in the 19th and 20th centuries.
The Mères Lyonnaises began as women who worked as cooks in affluent households during the 18th and 19th centuries. In response to economic downturns and societal changes, many of these women opened their own modest restaurants, where they brought the elegance and refinement of fine dining to the broader public.
Who were these women? Here are a few we think are worth mentioning…
Mère Brazier (Eugénie Brazier): Widely regarded as one of the most influential chefs of her time, Mère Brazier was the first to earn six Michelin stars—three for each of her two restaurants. She mentored Paul Bocuse, helping to establish Lyon as a world-renowned culinary hub.
Mère Fillioux: Renowned for her mastery of poultry dishes and quenelles, Mère Fillioux was a trailblazer whose innovations laid the groundwork for future generations of Mères.
Mère Bourgeois: Famous for her rustic, country-style cooking, Mère Bourgeois earned Michelin stars and became a key figure in the development of Lyonnaise cuisine.
What famous dishes did they cook?
The Mères Lyonnaises perfected a distinctive fusion of bourgeois cooking and traditional Lyonnais cuisine. Their menus often showcased simple, yet high-quality ingredients such as pork, poultry, fresh vegetables, and rich sauces, all of which reflected the agricultural wealth of the region. Some of their signature dishes include:
Quenelles de Brochet: Delicate pike dumplings served with a creamy, rich sauce.
Tablier de Sapeur: Breaded and fried tripe, a unique local delicacy.
Poulet de Bresse: Roasted or stewed chicken from the Bresse region, renowned for its exceptional quality.
How did they impact the Culinary culture and social scene in Lyon?
These women broke barriers in a male-dominated culinary world, establishing themselves as culinary authorities at a time when female chefs were rare.
They democratized haute cuisine, making it accessible to a wider audience by offering refined dishes in cozy, informal settings.
Today, Lyon continues to honor the legacy of the Mères. Female chefs, restaurateurs, and food artisans play a prominent role in sustaining and evolving the region's culinary traditions. While the spotlight often focuses on male chefs like Paul Bocuse, the women of Lyon have laid the groundwork for the city’s reputation as a culinary hub.
The women of Lyon, especially the Mères Lyonnaises, were instrumental in shaping not just the city’s gastronomy but also the broader landscape of French cuisine. Their influence continues to inspire chefs worldwide—highlighting the power of women to transform culinary traditions and elevate regional food to global acclaim.
We invite you to join us this coming April when we dive into the modern culinary story of Lyon and Jura France.
See you on the road,
Kristie
Zingerman’s Food Tours Managing Partner
Why Choose Zingerman's Food Tours?
With years of experience curating unforgettable culinary experiences, we pride ourselves on our small group sizes, expert guides, and a commitment to supporting local communities.
Our Food Tours take you to the source. If you’re hungry to explore behind the scenes, come with us. We use food & wine to connect to the history of a region, the spirit of its people, and the rhythm of daily life. Zingerman’s Food Tours is your concierge to the best local guides, food, and cultural experiences. Relax, enjoy, and experience the best, because of our long-standing connections in the food and travel world.
