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Lyon in the spotlight

La Mère Fillioux

La Mère Fillioux (Mother Fillioux)

The Fillioux Restaurant around 1930. Mother Fillioux was one of the most famous Mères lyonnaises (Mothers of Lyons). Inv N 2474 © musées Gadagne


Lyon, capital of gastronomy

The fame of the gastronomy of Lyon owes a great deal to the Mères Lyonnaises (Mothers of Lyon). Following the Revolution, these cooks of upper middle-class families got started. They offered family dishes – a subtle blend of middle class and plain cooking.

In 1933, Mother Brazier was the first woman to obtain three stars in the Michelin Guide for her two restaurants.

Two years later, a work entitled, “Lyon, capitale mondiale de la gastronomie” (Lyon – the international capital of gastronomy) characterised the simplicity of cooking “Lyons style”. Its authors ? Marcel-Etienne Grancher and Maurice Edmond Saillant known as Curnonsky. Elected Prince of Gastronomy in 1927, the latter sought to restore prestige to middle-classs and Provincial cooking compared to the sophistication of some Paris restaurants.

Today the gastronomy of Lyon is characterised by the person who was made Chef of the Century, by Gault and Millau, in 1989, Paul Bocuse. His third star dates back to 1965.