Also, its about france, and a lot of other chefs, and a culinary tradition that grew up to change the world of gastronomy. Its about a family tree, about the trunk from which many branches grew. And its about food, lots of food. Great food, some of the greatest food on earth. I took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la anthony what is it exactly about this place . Over the past century, the system here, the tradition, whatever it is that took hold here, churned out a tremendous number of the worlds 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 its really positione
also, it s about france, and a lot of other chefs, and a culinary tradition that grew up to change the world of gastronomy. it s about a family tree, about the trunk from which many branches grew. and it s about food, lots of food. great food, some of the greatest food on earth. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la anthony: what is it exactly about this place? over the past century, the system here, the tradition, whatever it is that took hold here, churned out a tremendous 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 grea
daniel: 14 years old. 1969. anthony: uh-huh. daniel: i started as an apprentice in lyon. anthony: he started as so many french cooks of his time did at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? daniel: they used to call me the beaver because i was just washing everything all day. you know, they make you clean the vegetables, they make you carry all the boxes from the market. anthony: 14, you can t do that anymore, can you? daniel: i don t think they can make him work 12 hours a day. anthony: right. daniel: and uh, pay him maybe a buck a month. you know what i mean? anthony: ah, the good ol days. daniel: yeah, well. anthony: why lyon? why here? look at the fundamentals, the things the lyonnais think of as birthrights. the right for instance to eat delicious cured pork in unimaginably delicious forms. daniel: the art of charcuterie, lyonnais can t live without it. anthony: look at this.