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
reynon: this is the saucisson a cuire. anthony: this is so good. [ reynon speaking french ] anthony: sabodet, another of lyon s most famous sausages, is made primarily from pig s head, with pork belly, pork shoulder, brandy, nutmeg, and allspice mixed in for flavor. it s always cooked, served hot? daniel: yeah. anthony: man, that s good. daniel: that s what we re 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.
terrine, pate, sausages, rillette, it s an art that s revered here and widely enjoyed. daniel: monsieur reynon. reynon: bonjour. daniel: merci. tony. anthony: bonjour, monsieur. tony. chef: tony. anthony: and few names garner more respect from aficionados of pig than reynon. [ reynon speaking french ] daniel: 20 20 ton of saucisson just inside this room. the holiday are coming, and they re going mad with the production of saucisson. anthony: in a relentlessly cold room, pork shoulder, belly, and fatback are fed in batches through a vertical chopper. a sprinkling of seasoning and spices. chef: oui. anthony: removed in large balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. daniel: madhouse. anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to
daniel: no, no, no, tony. very light touch. anthony: let s see there, wise guy, come on. let s see this. that s how you get pregnant. daniel: it s all in the meat. just release at the end. anthony: it s a serious work place, but with production nearly done, this being france and all, it s time for a snack and some wine. i m doing what i m good at eating. reynon: this is the saucisson a cuire. anthony: this is so good. [ reynon speaking french ] anthony: sabodet, another of lyon s most famous sausages, is made primarily from pig s head, with pork belly, pork shoulder, brandy, nutmeg, and allspice mixed in for flavor. it s always cooked, served hot? daniel: yeah. anthony: man, that s good. daniel: that s what we re gonna eat with my father.