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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, alain le cossec. chefs and m.o.f.s all. otherwise known as mofs. pretty much pay your flight home, private. master chefs. daniel: every four years they have this m.o.f. competition. anthony: m.o.f. is? daniel: meilleur ouvrier de france. anthony: the master craftsman of france. daniel: there s about 30 discipline of craftsmen, where you can acquire the m.o.f. anthony: see that red, white, and blue around their necks? that means they made it through the brutally, unreasonably rigorous competition that pits ....
anthony: certified by the highest in the land as being at the very top of the top of their professions. mof challenges often include ultra old-school classics, not unlike the one we re making today. poularde en vessie. thick slices of black truffle are slipped under the skin of a chicken from bresse, the rolls royce of chickens. it s then tied, slipped inside a pig s bladder, and steamed in court bouillon until tender. daniel: the idea is to concentrate the flavor of truffle inside the bladder. the dish they choose, it s already in reference to a chef of the past. this was a dish la mere brazier was doing. anthony: the at-times brutal world of the michelin star kitchen looks much of the time like a boy s club, but where did they come from? ....
The very top of the top of their professions. mof challenges often include ultra old-school classics, not unlike the one we re making today. poularde en vessie. thick slices of black truffle are slipped under the skin of a chicken from bresse, the rolls royce of chickens. it s then tied, slipped inside a pig s bladder, and steamed in court bouillon until tender. daniel: the idea is to concentrate the flavor of truffle inside the bladder. the dish they choose, it s already in reference to a chef of the past. this was a dish la mere brazier was doing. anthony: the at-times brutal world of the michelin star kitchen looks much of the time like a boy s club, but where did they come from? if we track back a bit to where it all began for lyon and for many of the chefs whose names we ....
30 discipline of craftsmen, where you can acquire the m.o.f. anthony: see that red, white, and blue around their necks? that means they made it through the brutally, unreasonably rigorous competition that pits hundreds of top chefs against each other, where only a handful survive. daniel: so there s basically four or five every four years. anthony: certified by the highest in the land as being at the very top of the top of their professions. mof challenges often include ultra old-school classics, not unlike the one we re making today. poularde en vessie. thick slices of black truffle are slipped under the skin of a chicken from bresse, the rolls royce of chickens. it s then tied, slipped inside a pig s bladder, and steamed in court bouillon until tender. daniel: the idea is to concentrate the flavor of truffle inside the bladder. the dish they choose, it s already in reference to a chef ....
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, alain le cossec. chefs and m.o.f.s all. otherwise known as mofs. pretty much pay your flight home, private. master chefs. daniel: every four years they have this m.o.f. competition. anthony: m.o.f. is? daniel: meilleur ouvrier de france. anthony: the master craftsman of france. daniel: there s about ....