Eugénie Brazier was born in a poor French family. On the outside, she was just a simple country girl, but on the inside, Blazier was a productive and ambitious individual. She wanted to build a career.
Since childhood, Blazier knew a hard work. Her father had a farm and children worked there after school and during weekends. But Eugénie had only good memories of this period of her life because thanks to her mother she learned to cook.
During the First World War Eugénie Brazier worked in the bakery. 7 years later she opened her own small restaurant with a good food. She hadn’t money to invite somebody to help her. So Blazier served, washed and cooked herself.
One day Prince of Gastronomy, writer Maurice Curnonsky, spotted her. He was impressed by her talent and decided to help with promotion of the restaurant.
In the 8 years before her little restaurant received its three Michelin stars, and Blazier had a reputation of the great chef. She started to teach young students wanting to become chefs. Paul Bocuse, another legend of the French cuisine, was one of them.
She turned Lyonn to the capital of the high art of the French Cuisine and cooked for Charles de Gaulle and Marlene Dietrich. Finally, the Queen of the French Cuisine became the first woman to win six Michelin stars.
Here we present one of the famous recipes of Eugénie Brazier, White Chocolate Raspberry Tart with vanilla.
- 300g Dark Chocolate Pastry
- Sugar with vanilla
- 200ml crème fraiche
- 100ml thick cream
- 180g white chocolate
- 125g raspberries
- Heat the crème fresh with the thick cream.
- Place the white chocolate and a sugar with vanilla in a bowl.
- Cover with cling wrap and leave in the fridge overnight.
- Line the tart tins with pastry.
- Cut 9 or 10 squares of baking paper.
- Pop baking paper in the tart tins and top with chickpeas.
- Bake for 10 minutes, then remove weights and paper and return to oven for 2 minutes.
- Serve warm with raspberries.