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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 thes ....
anthony: at dusk, we settle for dinner. look at that. daniel: there is the pumpkin. anthony: incredible. look at that. wow. the pumpkin is amazing. we also have that great sabodet sausage from monsieur reynon. oh, look at that. daniel s dad: oh la la. anthony: cabbage and potatoes all steamed in the still. the flavor you get from the fermented grape awesome. daniel: yeah, it s awesome, huh? anthony: it s good. so good. and if you know daniel at all, he can t really help himself. he s popping up and down, serving everybody, making sure everything s just right. and sitting here with his family in the house he grew up in, you can see where it all comes from. madam and monsieur, their son, he s now a gigantic, international success. when he was a young man at 14 sneezing in the field, did they ever anticipate this? [ daniel s dad speaking french ] ....
Liquor like grappa, today, a different use. if we can get it out of here. daniel: why did you put so much cement on it? [ daniel s dad speaking french ] daniel: he says funky. mm, super. anthony: we ll be using this delightfully funky stuff to flavor the steam that cooks the vegetables and the sabodet sausages from monsieur reynon inside the still. daniel: then we come back in, uh, an hour. anthony: at dusk, we settle for dinner. look at that. daniel: there is the pumpkin. anthony: incredible. look at that. wow. the pumpkin is amazing. we also have that great sabodet sausage from monsieur reynon. oh, look at that. ....
If we can get it out of here. daniel: why did you put so much cement on it? [ daniel s dad speaking french ] daniel: he says funky. mm, super. anthony: we ll be using this delightfully funky stuff to flavor the steam that cooks the vegetables and the sabodet sausages from monsieur reynon inside the still. daniel: then we come back in, uh, an hour. anthony: at dusk, we settle for dinner. look at that. daniel: there is the pumpkin. anthony: incredible. look at that. wow. the pumpkin is amazing. we also have that great sabodet sausage from monsieur reynon. oh, look at that. daniel s dad: oh la la. ....