Marguerite Bise facts for kids
| Born | Marguerite Valentine Sautureau 8 August 1898 Paris, France |
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| Died | 21 May 1965 (aged 66) Talloires, Haute-Savoie, France |
| Cooking style | French cuisine |
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Marguerite Valentine Bise was a famous French chef. She ran her own restaurant called Auberge du Père Bise. It was located in Talloires, France. In 1951, she made history. Marguerite became only the third woman ever to win three Michelin stars. These stars are a very high award for restaurants!
Marguerite Bise: A Culinary Star
Marguerite married Marius Bise. Together, they opened a small restaurant in Talloires, France. It was called a "guinguette," which is a casual French eatery. Marguerite and Marius worked hard to make their restaurant bigger and better. They renamed it Auberge du Père Bise.
Marguerite was the main chef in the kitchen. She created many amazing dishes. Some of her famous recipes included crayfish gratin and Bresse chicken with tarragon. In the 1930s, Marguerite became one of France's most well-known chefs. She was famous alongside other great chefs like Eugénie Brazier.
Earning Three Michelin Stars
The Michelin stars are a very important award for restaurants. They show how good a restaurant's food and service are. In 1933, two other female chefs, Eugénie Brazier and Marie Bourgeois, won three Michelin stars. This was a huge achievement!
Marguerite Bise also earned this top award in 1951. She became the third woman to win three Michelin stars. This was a special year because the Michelin guide was published again after World War II. These three amazing female chefs were sometimes called the "Lyon Grandmothers." It took more than 50 years for another woman, Anne-Sophie Pic, to win three Michelin stars in 2007.
Family and Restaurant Legacy
After Marguerite passed away, her son, Francois Bise, took over as the head chef. He continued his mother's legacy. Francois also won three Michelin stars for the restaurant in the 1970s. The restaurant stayed in the family for another generation. Marguerite's granddaughter, Sophie Bise, later became the head chef.
Later, a French chef named Jean Sulpice bought the restaurant. He wanted to create new dishes. However, he still wanted his menu to be inspired by Marguerite's original recipes. This shows how important Marguerite Bise's cooking was to French cuisine.
