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Mère (restaurateur)
Mère (, ) is an honorary title given to talented female professional cooks, many of whom had no formal training, in France during the 18th, 19th, and 20th centuries. Between 1759 and the end of the 20th century multiple women have been called Mère. Their work turned the city of Lyon and its environs into the gastronomic center of France and the world, and the most famous of them, Eugénie Brazier, Mère Brazier, is regarded as "the mother of modern French cooking". History The first mentions of a Mère were in 1759 when Mère Guy, who cooked at an inn on the banks of the Rhône, became famous for her eel stew and in the early 1800s Mère Brigousse in the Charpennes district became known for her dumplings. Since then multiple talented female cooks, many of whom had no formal training, have been called by the title Mère. The practice of calling female cooks 'Mère' gained popularity during the 19th century, when gastronomic societies were popular, and reached its peak in the In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crayfish
Crayfish are freshwater crustaceans belonging to the infraorder Astacidea, which also contains lobsters. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams, where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species, such as '' Procambarus clarkii'', are hardier. Crayfish feed on animals and plants, either living or decomposing, and detritus. The term "crayfish" is applied to saltwater species in some countries. Terminology The name "crayfish" comes from the Old French word ' ( Modern French '). The word has been modified to "crayfish" by association with "fish" ( French language">Modern French '). The word has been modified to "crayfish" by association with "fish" ( American variant "crawfish" is similarly derived. Some kinds of crayfish are known lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Club Des Cent
The Club des Cent ("Club of One Hundred") brings together distinguished gastronomes such as Curnonsky, Henri Gault, Christian Millau and Doyon. This club is also known as the Compagnons de Cocagne. As its name indicates, the Club has exactly one hundred official members. In addition, there are a few trainees, as well as foreign and honorary members. Founded in 1912 by Louis Forest, the club engages in various activities focused on gastronomy. The members meet weekly, every Thursday from 12:30pm to 2:30pm precisely, usually at Maxim's on rue Royale in Paris. In addition to the weekly meals, foreign trips are also organized. Around 2011, the Club des Cent (club of 100) club decided to move its general assembly to another restaurant than Maxim's, shocking the press, as they'd been at Maxim's for a long time. Description Tradition dictates that a "Brigadier" take care of every aspect of the meal; each week a different member holds the office of Brigadier. At the end of each meeti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Priay
Priay () is a commune in the Ain department in the Auvergne-Rhône-Alpes region of eastern France. Population People from Priay are known as ''Priaysiens'' in French. See also *Communes of the Ain department The following is a list of the 391 communes of the Ain department of France. The communes cooperate in the following intercommunalities (as of 2025):Communes of Ain Ain communes articles needing translation from French Wikipedia {{Ain-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marie Bourgeois
Marie Bourgeois (1870-1937) was a French chef who gained three Michelin stars from 1933 to 1937 for her restaurant in Priay in the Ain region, France. Biography Marie Bourgeois was born in Villette-sur-Ain in 1870. In the 1920s, she settled in a modest restaurant with her husband in Priay in the Ain region, 60 kilometers northeast of Lyon. In 1923, Bourgeois was the first woman to receive the award of the Club des Cent. In 1927, she won first culinary prize in Paris and, six years later, in 1933, she received three stars from the Michelin Guide and kept them for four consecutive years. Her best-known recipes were hot pie, fresh frogs and the floating island A floating island is a mass of floating aquatic plants, mud, and peat ranging in thickness from several centimeters to a few meters. Sometimes referred to as ''tussocks'', ''floatons'', or ''suds'', floating islands are found in many parts of t ... with pink pralines. After her death in 1937, her daughter took over he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Independent
''The Independent'' is a British online newspaper. It was established in 1986 as a national morning printed paper. Nicknamed the ''Indy'', it began as a broadsheet and changed to tabloid format in 2003. The last printed edition was published on Saturday 26 March 2016, leaving only the online edition. The daily edition was named National Newspaper of the Year at the 2004 British Press Awards. ''The Independent'' won the Brand of the Year Award in The Drum Awards for Online Media 2023. History 1980s Launched in 1986, the first issue of ''The Independent'' was published on 7 October in broadsheet format.Dennis Griffiths (ed.) ''The Encyclopedia of the British Press, 1422–1992'', London & Basingstoke: Macmillan, 1992, p. 330. It was produced by Newspaper Publishing plc and created by Andreas Whittam Smith, Stephen Glover and Matthew Symonds. All three partners were former journalists at ''The Daily Telegraph'' who had left the paper towards the end of Lord Hartwell' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bernard Pacaud
Bernard Pacaud (; born 29 September 1947) is a French chef, holder of three Michelin stars since 1986. Biography Pacaud was born on September 29, 1947. He grew up in an orphanage, and in April 1962 he began to work as a ''kitchen hand'' for Eugénie Brazier at her restaurant near Lyon. She encouraged him and gave him his early training.Brazier, p. 7 He continued his training at the Paris restaurant La Méditerranée, then joined La Coquille as second chef in 1973 and then the Vivarois, under chef Claude Peyrot."Bernard Pacaud" Terroirs de chefs. Retrieved 22 February 2021 In 1981, he opened his first restaurant, Ambroisie, in the rue de Bièvre in the 5th arrondissement of Paris. The |
Paul Bocuse
Paul François Pierre Bocuse (; 11 February 1926 – 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine. Dubbed "the pope of gastronomy", he was affectionately nicknamed Monsieur Paul (Mister Paul). The Bocuse d'Or, a biennial world chef championship, bears his name. After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eugénie Brazier.. Under the guidance of some of the most skilled and experienced Mères from the Lyon area, he honed his skills in French cuisine. He then took over the family restaurant, L'Auberge du Pont de Collonges, to turn it into one of the most renowned restaurants in the world; from 1965, it held its 3-star rating in the Michelin Guide for a record 55 years. Bocuse was one of the most prominent chefs associated with the then-emerging '' nouvelle cuisine'', which is less opulent and cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The ''Michelin Guides'' ( ; ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The ''Guide'' awards up to three Michelin star (classification), stars for excellence to a select few restaurants in certain geographic areas. Michelin also publishes the ''Green Guides'', a series of general guides to cities, regions, and countries. History file:Guidem michelin 1900.jpg, upright=1, The first ''Michelin Guide'', published in 1900 In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars, and accordingly car tyres, the car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the ''Guide Michelin'' (Michelin Guide). Nearly 35,000 copies of this first, free edition were distributed. It provided information to motorists such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Édouard Herriot
Édouard Marie Herriot (; 5 July 1872 – 26 March 1957) was a French Radical politician of the Third Republic who served three times as Prime Minister (1924–1925; 1926; 1932) and twice as President of the Chamber of Deputies. He led the first Cartel des Gauches. Under the Fourth Republic, he served as President of the National Assembly until 1954. A historian by occupation, Herriot was elected to the Académie Française's eighth seat in 1946. He served as Mayor of Lyon for more than 45 years, from 1905 until his death, except for a brief period from 1940 to 1945, when he was exiled to Germany for opposing the Vichy regime. Life Herriot was born at Troyes, France on 5 July 1872. As Mayor of Lyon, Herriot improved relations between municipal government and local unions, increased public assistance funds, and began an urban renewal programme, amongst other measures. He died in Lyon on 26 March 1957. He went through a Deathbed conversion to Catholicism with Cardinal Pier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant Eugénie Brazier 1
A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from the early 19th century, taken from the French word 'provide meat for', literally 'restore to a former state' and, being the present participle of the verb, the term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
