La Fête des Mères

Join us for a special evening of culinary celebration on Tuesday, March 18, at 6:30 PM, as we honor the women chefs who have profoundly influenced French cuisine throughout history. In honor of Women’s History Month, we’re spotlighting the remarkable Mères of Lyon, a legendary group of women whose culinary contribution shaped the French food scene we know and love today.

This five-course dinner, crafted by Executive Chef Amanda Langler, will showcase dishes inspired by these iconic women—each one a pioneer in French gastronomy. From the traditional Lyonnaise flavors of Mère Bidaut to the rustic charm of Mère Guy from the Auvergne region, every course pays tribute to their culinary legacy. Mère Castaing’s southwestern French specialties, Mère Fillioux’s elegant bistro-style fare, and the iconic Mère Brazier—known as the "mother of modern French cooking"—will also inspire dishes, all paired with carefully selected French wines by Certified Sommelier Mariana Popescu.

As we honor these legendary women, we celebrate not only their contributions to French cuisine but the mark they left on the entire food world. Many male chefs, including modern icons like Paul Bocuse and Georges Blanc, got their start in the kitchens of these trailblazing women, helping to solidify Lyon as the gastronomic capital of the world.

This evening promises to be a unique experience where history and exceptional cuisine converge to honor the mothers of French cooking and the continuing legacy of women in the culinary world. Make your reservation today and be part of this remarkable evening. 

Gratin de bette à carde et moelle osseuse

Gratin of baked swiss chard stems with velouté sauce, bone marrow,
and gratinated Comté cheese. Served with baguette crostini and spring onion flowers
(Inspired by Mere Bidaut)
2022 Ventoux, Domaine de Fondreche Blanc (Grenache Blanc, Roussanne)

Matelote de Lotte 

Monkfish cooked in red wine with pork belly lardons, spring onions,
button and king trumpet mushrooms, butter-fried semolina gnocchi, and rich red wine sauce
(Inspired by Mere Guy and Mere Castaing)
2022 Tavel Rosé, Château de Trinquevedel (Grenache, Clairette)

Poulard en demi deuil

Chicken breast stuffed with garlic butter and black truffle soaked in cognac.Baked in chicken broth.
Served with sauce supreme, foie gras-stuffed artichoke heart and pommes Parisienne
(Inspired by Mere Fillioux and Mere Brazier)
2022 Beaujolais, Jean-Paul Brun Terres Dorees “Le Ronsay” (Gamay)

Tournedo de veau au sauce sorrel

Veal medallion with creamy sorrel sauce with fava bean fricassee and morel mushrooms
(Inspired by Mere Blanc)
2017 Rasteau, Vignobles Alain Jaume “Les Valats” (Grenache, Syrah)

I’ile flottante aux pralines roses

Lightly poached meringue floating on crème anglaise
served with pink praline and preserved citrus zest
(Inspired by Mere Bourgeois)
2015 Jurançon, Maison Lionel Osmin & Cie "Foehn" (Petit Manseng, Gros Manseng)