La Mère Brazier
Fine dining restaurant · 1st Arr. ·
Regional haute cuisine & tasting menus in elegant 1920s decor
Regional haute cuisine & tasting menus in elegant 1920s decor
"A seminal Lyonnaise establishment with two Michelin stars that played a key role in the city’s culinary history — it’s where legendary chefs trained and where traditional Lyon bouchon influences meet haute cuisine." - Laura Itzkowitz
"La Mère Brazier’s reputation precedes it. Opened in 1921 by the first chef to ever be awarded six Michelin stars, Eugénie Brazier, today it holds two and is still the pinnacle of Lyon’s dining scene. Each dish on the multi-course menus reflects the city’s food history: neatly whipped cervelle de canut, an herbed cheese spread, as an amuse-bouche, followed by artichokes with foie gras as an entrée, and a main of tender, marbled chicken (from a breed that’s protected by government regulations), drenched in a nutty, dry yellow wine. There are plenty of surprise dishes between courses, and dessert—particularly the baba au rhum—is astronomical in size. This is a fancy place where waiters wear bow ties, and dressing up is encouraged, but wear loose-fitting clothes to leave room for it all." - anna richards
"La Mère Brazier’s reputation precedes it. Opened in 1921 by the first chef to ever be awarded six Michelin stars, Eugénie Brazier, today it holds two and is still the pinnacle of Lyon’s dining scene. Each dish on the multi-course menus reflects the city’s culinary history: neatly whipped cervelle de canut, an herbed cheese spread, as an amuse bouche, followed by artichokes with foie gras as an entrée, and a main of tender, marbled chicken (from a breed that’s protected by government regulations), drenched in a nutty, dry yellow wine. There are plenty of surprise dishes between courses, and dessert (particularly the baba au rhum) is astronomical in size. This is a fancy place where waiters wear bow ties, and dressing up is encouraged, but wear loose-fitting clothes to leave room for it all." - Anna Richards
"Eugénie Brazier (1895-1977), an exceptional chef who inspired an entire branch of French cuisine, obtained three stars in two different establishments. It is in her Lyon restaurant, on rue Royale, that Mathieu Viannay gives his take on the Brazier "legend". In a magnificent hybrid decor, 1930s stained glass windows and mouldings are blended with Saarinen Tulip chairs (a bold design move!) and the chef pays a vibrant tribute to the iconic dishes once served on the premises (Bresse chicken with truffles, crispy pike bread, a stunning Grand Marnier soufflé), infusing them with his talent and novel ideas. Be sure to try the lunch menu, which represents the best value for money. When it comes to dessert, pastry chef Rodolphe Tronc, who has worked for Pierre Gagnaire among others, takes no prisoners with his remarkable technique and his eye for detail, especially when it comes to his delightfully old-fashioned Norwegian omelette." - Michelin Inspector
"Eugene Brazier, perhaps the most famous of the Mères Lyonnaises, was the first person to run two Three-MICHELIN-Starred kitchens. She opened her first restaurant at 26 and her second eleven years later in Col de la Luère, 35km west of Lyon. Both were called Mère Brazier and, in 1933, were awarded Three MICHELIN Stars." - Sophie Friedman
