Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Eugénie Brazier
Eugénie Brazier, known as "la mère Brazier" (12 June 1895 – 2 March 1977) was a French chef who, in 1933, became the first woman to earn three Michelin stars. Born in La Tranclière, she opened her first restaurant, La Mère Brazier, in 1921, obtaining help from the food critic Curnonsky. Brazier developed Lyonnaise cuisine, a tradition with which Paul Bocuse later found a worldwide success. Brazier was also the first person to attain three Michelin stars at two restaurants: La Mère Brazier on Rue Royale, one of the main streets of Lyon, and a second, in the Alpine foothills at Col de la Luère. This was unmatched for 36 years.