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As Michelin stars became synonymous with fine dining, the emergence of chefs like Eugénie Brazier, affectionately known as "Mère Brazier," marked a turning point in gastronomy. Famous for her bistro-style approach and robust character, she became one of the first women to earn a Michelin star in 1932. Brazier's career was distinguished by her insistence on quality—an obsession that secured her a combined total of six Michelin stars between her two establishments in Lyon.
Remarkably, she authored her recipes, which, though published posthumously, continue to influence cooking today. One such recipe, poulet sauté aux Ducs de Bourgogne (chicken sauté for the Dukes of Burgundy), reflects the simplicity and depth that once characterized Michelin-starred cuisine.