LYReview
La Mère Brazier
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La Mère Brazier’s reputation precedes it. Opened in 1921 by the first chef to ever be awarded six Michelin stars, 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.
