Françoise Fillioux facts for kids
_%C3%A0_la_fin_du_XIXe.jpg)
Françoise Fillioux (born September 2, 1865 – died October 22, 1925) was a very famous French chef. People often called her "La Mère Fillioux." She owned a well-known restaurant in the city of Lyon, France. Another famous chef, Eugénie Brazier, even worked in her kitchen when she was young. Eugénie Brazier later carried on Françoise's cooking traditions.
Contents
Françoise Fillioux: Her Life and Career
Françoise was born as Benoîte Fayolle on September 2, 1865. She grew up in a big family in a place called Auzelles in Auvergne, France.
Learning to Cook
Françoise started working at a young age. She first worked in Grenoble and then moved to Lyon. In Lyon, she worked in wealthy homes. One of these homes belonged to Gaston Eymard, who loved good food. Françoise spent ten years there. During this time, she learned to cook at a very high level.
Opening a Famous Restaurant
Françoise married Louis Fillioux. His father owned a building in the center of Lyon. Françoise and Louis decided to open a small restaurant, a bistro, there.
At first, it was a simple place. But soon, it became famous all over France. People from other countries also heard about it. After she passed away, a newspaper called La Tribune asked, "Who has traveled to Lyon and not known La Mère Fillioux?"
The restaurant kept its simple look. It had wooden floors and plain tables. But the food was so amazing that visitors would travel far to eat there. It was often hard to find a seat, especially during special events.
A Special Menu
The restaurant was known for serving a very specific menu. It didn't change much over time. Every dish on the menu included truffles. Truffles are a type of valuable mushroom.
The meal would start with a strong soup called consommé. It was full of truffles. A large bowl of this soup was placed on each table. Next came truffled dumplings. They were served hot from the oven and smelled wonderful.
The menu also included other tasty items. There were appetizers like ham and sausage. Guests could also enjoy quenelles, which are light dumplings, served with crayfish butter. Sometimes, there was also game meat, depending on the season.
The Signature Dish
Françoise Fillioux became most famous for her main course. It was called "volaille truffée demi-deuil." This means "truffled chicken in half-mourning."
This special dish used a Bresse chicken. Bresse chickens are known for their high quality. Françoise would poach, or gently cook, the chicken in chicken broth. Before cooking, she would carefully place thin slices of black truffle under the chicken's skin.
When the chicken was cooked, the dark truffles showed through its white skin. This made the chicken look black and white, like "half-mourning" clothes.
Françoise would carve the chicken right at the table. She used only a regular table knife. This was a special show for her guests. Eugénie Brazier, who learned from her, later did the same thing.
After the chicken, guests enjoyed artichoke hearts. These were served with melted butter and a lot of truffles. The meal ended with pastries, cheese, or fresh fruit.
A Culinary Star
In 1924, a year before Françoise Fillioux died, a famous food writer named Curnonsky praised her. He was known as France's "Prince of Gastronomy." He wrote that she was as famous as important leaders and artists. He called her "a great star" and "one of the greatest Cordons Bleus on earth." "Cordon Bleu" is a term for a very skilled chef.
Françoise Fillioux passed away on October 22, 1925, when she was 60 years old. Her restaurant stayed open after her death. However, many believed that Eugénie Brazier took over her legacy. Eugénie Brazier included many of Françoise's famous dishes on her own menus, especially the "demi-deuil" chicken.
