iconic dish to represent the bouchon lyonnaise, it would have to be the canel broche. a not particularly fabulous river fish, pike, folded into a light dough until fluffy and airy but still rich, adrift in a rich creamy, almost bisque-like nontoi sauce made with crayfish, creme fraiche, brandy, a splash of wine. pretty amazing. it s kind of a nice mix of france and italy. gentlemen, good to see you. what a treat to eat together in lyon. slams into your brand new car. one second it wasn t there and the next second. boom! you ve had your first accident. now you have to make your first claim. so you talk to your insurance company and. boom! you re blindsided for a second time. they won t give you enough money to replace your brand new car.
oh! uh-oh. don t be afraid. don t be afraid. the mysterious, fabulous, goofy, wonderful bro-fests called franc machon are basically eating and drinking societies that go back over a century, when the silk workers of lyon would finish their night shifts early in the morning. hungry and looking to get, shall we say, completely hammered, they take over a bouchon, stuff their faces like heroes, blow off the proverbial steam in decidedly french fashion, which is to say no freaking guytalian nachos or mozzarella sticks for these boys. hell, no. how often do you do this? eight times a year. it s a very lyonaise society, some secret. all of them have special memberships?
and this was a dish brassier as doing. the at times brutal world of the michelin kitchen looks much of the time like a boys club. but where do they come from? if we track back a bit to where it all began for lyon and for many of the chefs whose names we now know and look up to, it all goes back to here. la mer brazier, the godmother, the original master. teacher, chef, force. two restaurants with three michelin stars. an achievement no one, male or female, had ever attained and for many years, lyon s most famous chef. her influence runs right through every kitchen that s come since and her graduates carry on her recipes and her traditions. this was one of hers, a signature. for the next hour, you keep putting hot bouillon like this.
eat with my father. oh, yeah? i m going to get some here. [ speaking foreign language ]. he knows he does really good work. huh? he knows how good his stuff is. cheers. nice it s a beautiful day in lyon. yeah. in lyon, a city that believes absolutely in the power of food, one name is everywhere. the name that brought honor, attention and millions of visitors to the city. though there have been many chef heroes in the annals of gastronomy, in lyon and even across france, one name stands above all others. murals, bridges, markets, casual brasserie, the name of monsieur paul is everywhere. but one of his most enduring institutions is this. la institute bocuse.
when in lyon, one can t help but see a line from there, from the rustic dishes of the farm and the bouchon, to here, the classics of the great tables of europe. all roads lead here. a major trunk of the tree that goes back to karem and beyond. monsieur paul bocuse. the brigade. the way it is done and has always been done since escoffier instituted a military-style hierarchy into the kitchen. where the only acceptable response to any question or any command is oui, chef. this is the special forces, the s.a.s. of cooking. and these cooks live to avoid,