Marguerite Valentine Bise (French pronunciation: [maʁɡəʁit biz]; née Sautureau; 8 August 1898 – 21 May 1965) was a French chef and restaurateur at her restaurant Auberge du Père Bise in Talloires, Haute-Savoie, France.

Under the management of Marguerite and Marius, it was expanded and renamed Auberge du Père Bise.

Marguerite was the head chef, and created dishes such as crayfish gratin, and Bresse chicken served with tarragon.

[1][5] The restaurant remained in the family for a further generation, when Marguerite's granddaughter Sophie Bise became head chef.

It was then purchased by French chef Jean Sulpice, who aimed to serve a new menu influenced by Marguerite's dishes.