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
Royal Holidays at The Peninsula Hong Kong prestigeonline.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from prestigeonline.com Daily Mail and Mail on Sunday newspapers.
vibe. people come here to unwind, to relax, and to eat with abandon. so you say outright, recently, in one of your published works that lyon is better than paris. bill: lyon is a dark, tragic, beautiful, well-eating city. and everybody here knows that they have a really good life, and they don t give a flying fig if anybody else knows about it. cause they don t actually want visitors. anthony: if you were to pick one iconic dish to represent the bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish pike folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche,
people come here to unwind, to relax, and to eat with abandon. so you say outright, recently, in one of your published works that lyon is better than paris. bill: lyon is a dark, tragic, beautiful, well-eating city. and everybody here knows that they have a really good life, and they don t give a flying fig if anybody else knows about it. cause they don t actually want visitors. anthony: if you were to pick one iconic dish to represent the bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish pike folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the world s less wonderful fish. bill: it s kind of a nice mix of france and italy. daniel: cheers. anthony: cheers, guys. bill: cheers, gentlemen. anthony: good to see you. bill: