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 to him like anybody else. it s a pretty damn magical thing to see. it s a most unusual day
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 to him like anybody else. it s a pretty damn magical thing to see. i m finding it hard to stay on top of things a faster laptop could help. plus, tech support to stay worry free. worry free.boom boom! get free next business day shipping or .1 hour in-store pick up shopping season solved at office depot officemax or officedepot.com.
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 careme 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 sas of cooking. and these cooks live to avoid under any circumstances disappointing their comrades, the hierarchy, or monsieur paul. daniel worked here and so have many, many who have gone on to
paul: la mere brazier. daniel: la mere brazier. the woman. anthony: really? la mere brazier. in the year 1946, at the ripe old age of 20, monsieur paul worked as apprentice for brazier. daniel: she was such a screamer, they say, you will fall on your ass she was screaming so hard. [ paul speaking french ] daniel: she was the first up in the morning. [ paul speaking french ] daniel: and the last one to go to bed. she would go to the market with three cook in the back of the truck, and she will put the case of green beans or something, and the cook will be sitting down making the beans not to waste time for the rest of the mise en place. anthony: truly a terrifying figure. truffle soup elysee. i can t tell you how many hours i stared at photos of this dish, how pathetically i ve tried to replicate it. never ever did i get to think i d try it, much less like this. loup en croute feuillete avec
cheers. oh nice, uh it s a beautiful day in lyon. daniel: yeah. anthony: in lyon, a city that believes absolutely in the power of food, one name is everywhere. a 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 brasseries, the name of monsieur paul is everywhere. but one of his most enduring institutions is this l institut bocuse. one of the nation s great culinary schools. [ chef speaking french ]