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
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 sauce choron. sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust.
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 run their own celebrated kitchens. [ daniel speaking french ] anthony: in the 70s as a young wannabe cook, i managed to
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 ] 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,