Mère Brazier
Lyon, France
⭐2 Stars
The Experience
From Michelin Guide
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.
Unique Things
From Visitor Experiences
1. Tribute to Eugénie Brazier’s Legacy with a Bold Design Mix
Mère Brazier’s decor uniquely blends 1930s stained glass windows and mouldings with modern Saarinen Tulip chairs, creating a striking hybrid atmosphere that pays homage to the restaurant’s historic roots while embracing contemporary design.
2. Revitalization of Iconic Dishes with Modern Flair
Chef Mathieu Viannay reinvents classic dishes originally served by Eugénie Brazier, such as Bresse chicken with truffles and crispy pike bread, infusing them with new ideas and techniques that honor tradition while offering fresh culinary experiences.
3. Exceptional Pastry Craftsmanship with a Nod to Tradition
Pastry chef Rodolphe Tronc, known for his work with Pierre Gagnaire, delivers desserts that combine remarkable technique and meticulous attention to detail, including an old-fashioned Norwegian omelette that stands out as a unique sweet experience at the restaurant.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Mère Brazier in Lyon, reflecting its culinary heritage and iconic dishes, include:
Poulet de Bresse (Bresse chicken): This is a protected breed of chicken renowned for its tender, marbled meat. It is central to the restaurant's signature dish "La Volaille Poulet Bresse en Vessie," where the chicken is cooked in a traditional style and served with a nutty, dry yellow wine sauce. This ingredient symbolizes the pinnacle of Lyonnais cuisine and the legacy of Eugénie Brazier.
Truffles: Used notably with the Bresse chicken, truffles add an earthy, luxurious depth to the dishes, highlighting the restaurant’s connection to classic French gastronomy.
Pike (brochet): Featured in traditional dishes like pike quenelles and "Pain de brochet croustillant aux écrevisses, sauce Nantua," pike is a local freshwater fish that represents Lyon’s culinary tradition.
Foie gras: Often paired with seasonal vegetables such as artichokes, foie gras is used as an entrée ingredient, emphasizing richness and refinement in the menu.
Herbs and vegetables (carrots, baby vegetables, herbs): These are used in broths and garnishes, such as the bouillon for cooking chicken without onions, and as accompaniments to main dishes, reflecting the simplicity and freshness of local produce in the cuisine.
These ingredients are significant as they connect the restaurant's offerings to the historical and regional culinary identity of Lyon, honoring Eugénie Brazier’s legacy while showcasing refined, locally sourced produce in signature dishes.