{"id":2932,"date":"2023-12-31T10:02:04","date_gmt":"2023-12-31T10:02:04","guid":{"rendered":"https:\/\/jevisitelyon.com\/?p=2932"},"modified":"2025-12-02T09:11:25","modified_gmt":"2025-12-02T09:11:25","slug":"the-mothers-of-lyon","status":"publish","type":"post","link":"https:\/\/jevisitelyon.com\/en\/the-mothers-of-lyon\/","title":{"rendered":"The Lyon Mothers"},"content":{"rendered":"
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Mothers of Lyon were those who cooked for the bourgeois families of the region but who opened their own restaurants after their emancipation. They were known for working with the lowest cuts, a way of not throwing anything away and of making refined dishes.<\/p>

18th century\u00a0<\/h2>

The Emergence of Exceptional Culinary Artisans<\/strong><\/p>

In the 18th century, Lyon saw the emergence of exceptional women, the \u201cM\u00e8re Lyonnaises\u201d, formerly cooks in the service of bourgeois families. Their culinary ingenuity was evident in their ability to sublimate the meanest cuts, transforming the simplest ingredients into exquisite dishes. The drive towards emancipation led them to open their own restaurants. Among them, figures such as M\u00e8re Brigousse in Charpennes and M\u00e8re Guy near La Mulati\u00e8re in 1759 illuminated the Lyon gastronomic scene.<\/p>

The Interwar Period<\/h2>

Culinary Metamorphosis Period<\/strong><\/p>

The interwar period was a time of economic upheaval, forcing wealthy families to part with their cooks. Faced with this adversity, these women freed themselves and opened their establishments. The "M\u00e8res Lyonnaises" became the undisputed symbols of local gastronomy, advocating a cuisine rooted in local products.<\/p>

Elegance Sublimating Rusticity<\/h2>

Initially perceived as a rustic and convivial cuisine, that of the "M\u00e8res Lyonnaises" evolved towards grace and finesse. Their restaurants became places of convergence, attracting a varied clientele: workers, bourgeois, large industrialists. All converged to taste traditional dishes in a convivial atmosphere. These dishes, once modest, now took on a gastronomic aura.<\/p>

A Timeless Culinary Heritage<\/h2>

The recipes, passed down from generation to generation, became emblematic, raising modest dishes to the rank of delights appreciated by discerning palates. The quenelle, the sapeur's apron and many others carved out a place of choice for themselves on these tables where culinary excellence and human warmth were combined.<\/p>

Mother Vittet<\/h2>

Originally from Is\u00e8re, Alice Vittet settled in Lyon after the Great War. She started out as a cheesemaker before opening shops with her husband Henry. In 1945, they moved to run the Caf\u00e9 du March\u00e9 on Rue de la Bourse. After her husband died, she acquired an establishment at 26 Cours de Verdun in 1957, transforming the place into a busy brasserie, open 24 hours a day. Later, her son Jean renamed the place \u201cLa M\u00e8re Vittet\u201d in 1981.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mother Brazier\u00a0<\/h2>

Eug\u00e9nie Brazier is arguably one of the most famous \u201cM\u00e8re Lyonnaises.\u201d She was the first woman to earn three Michelin stars for two different restaurants, a remarkable feat in the world of gastronomy. She ran the restaurant La M\u00e8re Brazier, where she excelled in preparing iconic dishes of Lyon cuisine, such as Bresse half-mourning chicken and pike quenelles.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mother Guy<\/h2>

Another great figure of the \u201cM\u00e8re Lyonnaises\u201d is M\u00e8re Guy, whose real name was Marie-Antoinette Guy. She opened her restaurant in 1759 and is known for introducing the people of Lyon to traditional dishes, including calf\u2019s head, sapper\u2019s apron and quenelles.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mother Bizolon<\/h2>

Clotilde Bizolon, affectionately known as \u201cla Maman des Poilus,\u201d was one of the most revered Lyon mothers of her time. During the First World War, she offered free meals to returning soldiers at the Lyon Perrache train station, an initiative that comforted the combatants after the loss of her husband and son at the start of the conflict.<\/p>

With the help of friends, she opened an improvised outdoor refreshment bar to serve wine and coffee to soldiers returning from the trenches. Thanks to the support of the people of Lyon and Mayor \u00c9douard Herriot, this refreshment bar was quickly transformed into a permanent establishment. After the war, she worked in a bouchon, but had to reopen her refreshment bar when the Second World War broke out.<\/p>

His contribution was honored by the Legion of Honor in 1925. Today, a street bears his name in the second arrondissement of Lyon, a testament to the recognition of his dedication and generosity towards the soldiers and the Lyon community.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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