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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 ....
daniel: this is a great moment. [ paul speaking french ] daniel: yeah. you only have three camera? or anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. anthony: a pot-au-feu, the peasant classic. daniel: tony, get closer. anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but it s perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, marrowbones, beef ribs, leeks, ....
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Sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. daniel: this is a great moment. [ paul speaking french ] daniel: yeah. you only have three camera? or anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. anthony: a pot-au-feu, the peasant classic. daniel: tony, get closer. anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but it s perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken, ....