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
female, had ever attained, and for many years, lyon s most famous chef. her influence runs right through every kitchen that s come since, and her graduates carry on her recipes and her traditions. this was one of hers, a signature. daniel: for the next hour, you keep putting hot bouillon like this. the most miserable thing is when the bladder explode. anthony: it s never a good thing when a bladder explodes. daniel: as the chicken cook, the bladder start to really expand. you have to talk to your bladder. anthony: i do all the time, believe me. please hold up, please hold up. not here. people are looking. wait till you get in between cars. a rather luxurious sauce of more, much more, black truffle and generous amounts of foie gras and triple cream. perfect. nice milkshake.
the most miserable thing is when the bladder explode. anthony: it s never a good thing when a bladder explodes. daniel: as the chicken cook, the bladder start to really expand. you have to talk to your bladder. anthony: i do all the time, believe me. please hold up, please hold up. not here. people are looking. wait till you get in between cars. a rather luxurious sauce of more, much more, black truffle and generous amounts of foie gras and triple cream. [ blender whirring ] perfect. nice milkshake. slightly pink around the legs but cooked through. the flesh perfumed by the generous slices of truffle. who gets to eat like this? we do. daniel: how is it, tony? anthony: it is divine. daniel: see the perfect balance in the sauce? if i was a chicken, that s the way i would like to end up. anthony: even if i weren t a chicken i would want to go like this.
not here. people are looking. wait till you get in between cars. a rather luxurious sauce of more, much more, black truffle and generous amounts of foie gras and triple cream. [ blender whirring ] perfect. nice milkshake. slightly pink around the legs but cooked through. the flesh perfumed by the generous slices of truffle. who gets to eat like this? we do. daniel: how is it, tony? anthony: it is divine. daniel: see the perfect balance in the sauce? if i was a chicken, that s the way i would like to end up. anthony: even if i weren t a chicken i would want to go like this. die surrounded by truffles and foie gras and fine wine. [ anthony and chefs speaking french ]