number of the world's most important chefs -- point, chapel, troisgros, bocuse. and as importantly, influenced nearly all the rest of them. why lyon? why is this such a gastronomic capital though. i mean, why bocuse here, why troisgros here, why all of these great chefs? >> daniel: because lyon is -- it's really positioned between the north and the south. you are locked in between burgundy and rome. >> anthony: lyon, it's the second largest city in france, situated in the southeast of the country, midway between the alps in the east and the mediterranean to the south. >> daniel: this was also a bottleneck when cars began their mode of transportation. >> anthony: it goes right to the heart of the idea of the michelin. driving -- the destination on the way to the -- >> daniel: completely. >> anthony: out of that system came chefs like this guy, daniel boulud. like prince or madonna, he needs only really one name. in new york, or anywhere in the