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
absolutely the lost ark of the covenant of cuisine ancienne. everything great about cooking is encapsulated in this dish. daniel: we ll continue all over the world to make cuisine of paul, many generation to come. anthony: forever. i will never eat like this again in my life. chef, merci. [ paul speaking french ] anthony: the meal of my life. today i was treated to the greatest hits of a glorious and fabled career. for the first and probably the last time, i sat next to the great man himself, and daniel and i were served a menu that chefs will look back on in a hundred years and smile at appreciatively, sentimentally, respectfully.