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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 ....
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, ....
Terrine, pate, sausages, rillette, it s an art that s revered here and widely enjoyed. daniel: monsieur reynon. reynon: bonjour. daniel: merci. tony. anthony: bonjour, monsieur. tony. chef: tony. anthony: and few names garner more respect from aficionados of pig than reynon. [ reynon speaking french ] daniel: 20 20 ton of saucisson just inside this room. the holiday are coming, and they re going mad with the production of saucisson. anthony: in a relentlessly cold room, pork shoulder, belly, and fatback are fed in batches through a vertical chopper. a sprinkling of seasoning and spices. chef: oui. anthony: removed in large balls of finely, but not too finely, chopped meat. you do not want to get your hand caught in one of these things. then mixed to a smooth perfection with a dough hook. daniel: madhouse. anthony: lot of work. spread out and layered for consistent seasoning, formed into shapes, and smacked to ....