frmichelin1-4, Exercise 1: A profile of Eugénie Brazier

Model answer (check the details):

Documented facts: born in 1895 into a farming family in the Bresse region; worked as a domestic cook and trained with Mère Fillioux in Lyon; opened her own restaurant in Lyon in 1921; held three stars at two restaurants in 1933 (a total of six); trained Paul Bocuse and other chefs; died in 1977 (check each).

Stories to treat with care: the tales of her tough character and exact words, the details of her family hardships, claims about the cost of dishes and the guests she served, and the idea that her cooking was simple "peasant" food, which understates the training and the discipline of her kitchens.

Where to look: the guide's editions of the 1930s, Lyon's local press, the restaurant's own history (an interested account), her pupils' memoirs (interested accounts) and biographies by food historians.

What to treat with caution: statements that she was the "first woman" or "only woman" to reach a rank, which should be tested against the guide's records.

Conclusion: a good profile states the verifiable dates and awards first, then separates "she said" and "it is said".

Care: the same method applies to Fernand Point and others.