Marguerite Bise
Paris
France
Overview
Marguerite Valentine Bise (1898–1965) was a French chef and restaurateur known for her culinary excellence.
Marguerite Bise opened the Auberge du Père Bise restaurant in Talloires, Haute-Savoie, France, in honor of her husband. Under her management, the restaurant flourished, and she became the head chef. Some of her notable dishes included crayfish gratin and Bresse chicken served with tarragon.
In 1951, Marguerite Bise achieved a significant milestone by becoming the third woman to win three Michelin stars. This recognition placed her alongside other esteemed female chefs, including Eugénie Brazier and Marie Bourgeois. The 1951 Michelin guide was the first one issued after World War II, making her achievement even more remarkable.
Following Marguerite’s passing, her son François Bise took over as head chef at Auberge du Père Bise. He continued the family tradition by once again earning three Michelin stars for the restaurant during the 1970s. The legacy extended to a third generation when Marguerite’s granddaughter, Sophie Bise, became the head chef. Eventually, the restaurant was purchased by French chef Jean Sulpice, who aimed to honor Marguerite’s culinary heritage by serving a new menu influenced by her original dishes.
Marguerite Bise, along with Eugénie Brazier and Marie Bourgeois, forms the group known as “the grandmothers of Lyon.” Her contributions to French cuisine continue to inspire chefs and food enthusiasts alike.
SOCIAL MEDIA
Marguerite Bise opened the Auberge du Père Bise restaurant in Talloires, Haute-Savoie, France, in honor of her husband. Under her management, the restaurant flourished, and she became the head chef. Some of her notable dishes included crayfish gratin and Bresse chicken served with tarragon.
In 1951, Marguerite Bise achieved a significant milestone by becoming the third woman to win three Michelin stars. This recognition placed her alongside other esteemed female chefs, including Eugénie Brazier and Marie Bourgeois. The 1951 Michelin guide was the first one issued after World War II, making her achievement even more remarkable.
Following Marguerite’s passing, her son François Bise took over as head chef at Auberge du Père Bise. He continued the family tradition by once again earning three Michelin stars for the restaurant during the 1970s. The legacy extended to a third generation when Marguerite’s granddaughter, Sophie Bise, became the head chef. Eventually, the restaurant was purchased by French chef Jean Sulpice, who aimed to honor Marguerite’s culinary heritage by serving a new menu influenced by her original dishes.
Marguerite Bise, along with Eugénie Brazier and Marie Bourgeois, forms the group known as “the grandmothers of Lyon.” Her contributions to French cuisine continue to inspire chefs and food enthusiasts alike.
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