gonna eat with my father. anthony: oh yeah? daniel: i m gonna get some here of the skin. [ reynon speaking french ] anthony: he knows he does really good work. daniel: uh-huh. anthony: he knows how good his stuff is, you know. 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 ]
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
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. directv has been rated number one in customer satisfaction over cable for 17 years running. but some people still like cable. just like some people like pre-shaken sodas. having their seat kicked on an airplane. being rammed by a shopping cart. sitting in gum. and walking into a glass door. but for everyone else, there s directv. for #1 rated customer satisfaction over cable, switch to directv and for a limited time get a $100 reward card.
anthony: he knows how good his stuff is, you know. 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 ]
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 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 te