Léa Bidaut facts for kids

Léa Bidaut (born May 17, 1908 – died May 30, 1996) was a famous French cook. People often called her Mère Léa, which means "Mother Léa." She was known as a "Lyon Mère," a special title for talented female chefs in the city of Lyon.

Léa Bidaut was a big part of Lyonnaise cuisine, which is a style of cooking from Lyon, France. She started cooking in 1927 when she was a teenager. She worked for rich families in her hometown before moving to Lyon. In 1938, she opened her first restaurant. Later, in 1943, she opened "La Voûte chez Léa." This restaurant became very famous and even earned a star from the Michelin Guide. A Michelin star is a special award for excellent restaurants.

Léa's Unique Style and Market Trips

Léa Bidaut was famous for her trips to the Saint-Antoine market. This market was right next to her restaurant. She would push her cart around, and it had a funny sign. The sign said, "Attention, faible femme mais forte gueule." This means, "Attention, weak woman, but big mouth!"

Even though she had a big personality, Léa was very clever. She often finished her market tours without spending much money. She was amazing at making delicious meals with very simple ingredients. Her asparagus tips were especially well-known.

Léa's Later Years and Legacy

In 1978, Léa Bidaut joined a group called Les Toques Blanches Lyonnaises. This is a special association for chefs in Lyon. In January 1980, another chef named Philippe Rabatel took over her restaurant. Léa herself retired in 1981.

Her restaurant, "La Voûte chez Léa," was sold again in 2013. It was bought by Christian Morel, Christian Têtedoie (who is also a Michelin-starred chef), and Laurence Ginet, a sommelier. A sommelier is an expert in wines. As of 2022, the restaurant is still open and serving food.

Delicious Dishes: Léa's Specialties

Léa Bidaut followed the traditions of the "Mères lyonnaises." These were famous female cooks from Lyon. They believed in making simple, high-quality food. They avoided dishes that were too fancy or complicated.

Léa's restaurant was known for several amazing dishes:

• Her special sauerkraut with champagne. Sauerkraut is a dish made from fermented cabbage.
• The potato paillasson, which is like a crispy potato pancake.
• Chicken cooked in vinegar.
• An orange-flavored rabbit leg.
• A macaroni gratin. This is a baked dish with pasta and cheese. Léa even taught this recipe to another famous chef, Mère Brazier.