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
alain le cossec. chefs and m.o.f.s all. otherwise known as mofs. pretty much pay your flight home, private. master chefs. daniel: every four years they have this m.o.f. competition. anthony: m.o.f. is? daniel: meilleur ouvrier de france. anthony: the master craftsman of france. daniel: there s about 30 discipline of craftsmen, where you can acquire the m.o.f. anthony: see that red, white, and blue around their necks? that means they made it through the brutally, unreasonably rigorous competition that pits hundreds of top chefs against each other, where only a handful survive. daniel: so there s basically four or five every four years. anthony: certified by the highest in the land as being at the very top of the top of their professions. mof challenges often include ultra old-school classics, not unlike the one we re making today. poularde en vessie. thick slices of black truffle
but one of his most enduring institutions is this l institut bocuse. one of the nation s great culinary schools. [ chef speaking french ] anthony: now, just to give you an idea of the standards here, the kind of traditional dishes baseline old-school fundamentals you re expected to master before you move on in becoming a creative genius all your own meet these guys. [ chefs speaking french ] anthony: mathieu viannay, joseph viola, and the institute s top dog, alain le cossec. chefs and m.o.f.s all. otherwise known as mofs. pretty much pay your flight home, private. master chefs. daniel: every four years they have this m.o.f. competition. anthony: m.o.f. is? daniel: meilleur ouvrier de france. anthony: the master craftsman of france. daniel: there s about 30 discipline of craftsmen, where you can acquire the m.o.f. anthony: see that red, white,
anthony: now, just to give you an idea of the standards here, the kind of traditional dishes baseline old-school fundamentals you re expected to master before you move on in becoming a creative genius all your own meet these guys. [ chefs speaking french ] anthony: mathieu viannay, joseph viola, and the institute s top dog, alain le cossec. chefs and m.o.f.s all. otherwise known as mofs. pretty much pay your flight home, private. master chefs. daniel: every four years they have this m.o.f. competition. anthony: m.o.f. is? daniel: meilleur ouvrier de france. anthony: the master craftsman of france. daniel: there s about 30 discipline of craftsmen, where you can acquire the m.o.f. anthony: see that red, white, and blue around their necks? that means they made it through the brutally, unreasonably rigorous competition that pits hundreds of top chefs against each other, where only a handful survive.