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
oh, yeah. my father used to say, uh he used to say, i am a man of simple needs, and i noticed that the chef here a nice fire, some birds . daniel: we can spend the whole week with paul, and we ll be hunting, we ll be cooking, we ll be eating, drinking, and talking, and that s beautiful. [ paul speaking french ] [ daniel speaking french ] anthony: life is good. it is, for me, a dream to spend this time with a legend. but i m thrilled that bocuse too seems genuinely delighted. daniel: the duck you shot was a beaujois. you see it is the one behind you on the top there. [ paul speaking french ] anthony: in lyon, all across france, he s monsieur paul. he s the great chef, a public figure, a hero, an institution, always treated with the greatest deference. here it appears he s free to enjoy the simple things with friends, local farmers, who talk
anthony: but bocuse, too, is and was a part of the system. he came up with his own cruel and terrifying masters. and their faces are here. [ daniel speaking french ] anthony: fernand point, the towering and intimidating figure behind la pyramid. out of his kitchens came such figures as alain chapel, michel guerard, francois bise, roger verge, georges perrier, the brothers troisgros, and many more. daniel: this was all the gang of the nouvelle cuisine up there. in the 60s in new york and paul and michel guerard. anthony: every great chef i ve ever met has nightmares of they re still a young man, they re back in a kitchen, and a chef is yelling at them. who of his masters? paul: la mere brazier. daniel: la mere brazier. the woman. anthony: really? la mere brazier. in the year 1946, at the ripe
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 great chefs? daniel: because lyon is it s really positioned between the north and the south. you are locked in between burgundy and rome.