Daniel Bellou News Today

>> you see that one falling? >> okay, not a moment to waste. quickly, a second shot. okay. >> you got it? >> yeah. right there. >> festand! >> between me and daniel and festand the dog, we managed to actually bag a few ducks. >> good job. very good. >> easy shot. >> then its back to the lodge, clearly bocuses happy place, where we meet up with some hunting buddies of the great chef. >> you did a good job, no? >> success. >> yeah. its fantastic.

>> look at that. >> cabbage and potatoes. all steamed in the still. >> the flavor you get from the fermented grape, awesome. >> yeah, its awesome, huh? >> good. so good. >> and if you know daniel at all, he cant really help himself. hes popping up and down, serving everybody, making sure everythings just right. and sitting here with his family in the house he grew up in, you can see where it all comes from. >> madame and monsieur, their son, hes now a gigantic international success. but when he ...

100 years, and then they closed it. [ speaking french ] >> no, no. >> meeting daniels dad, one begins to understand the roots of his perfectionism. his mom, dad, wife catherine, and daniel collaborate. with some debate. on a super old school farmhouse classic. the sort of thing that good times, bad times, a family could make with stuff thats always readily available on the farm. check this out. its a hollowed out pumpkin layered with toasted hunks of stale country bread, which monsieur boulud sr...

Monsieur paul bocuse. the brigade. the way it is done and has always been done since escoffier instituted a military-style hierarchy into the kitchen. where the only acceptable response to any question or any command is "oui, chef." this is the special forces, the s.a.s. of cooking. and these cooks live to avoid, under any circumstances, disappointing their comrades, the hierarchy or monsieur paul. daniel worked here and so have many, many who have gone on to run their own celebrated kitchens. >...

Important influenced most of the rest of them. why is this such a gastronomic culture? why all the great chefs? >> because it is really positioned between the north and south. youre locked in between burgundy and rome. >> lyon, situated mid-way between the alps in the east and the mediterranean in the south. >> this was also a bottle neck when cars became the mode of transportation. >> driving the destination on the way to -- >> completely. >> out of that system came chefs like this guy. daniel ...

Its like a toy car. were going back in time a bit to the area where daniel grew up, where life was very different from new york. were you the misfit of the family? rebellious or? >> i was quite rebellious, my parents were talking to me about the idea of taking over the farm as the oldest farm. that would have been the logical thing. >> the farmers life was not for you? >> no. >> he grew up in a true farm family. you milked the cows, tended the animals. daniel claims he never even saw processed f...

Teenager. >> a brief respite by the side of the road, and some passersby are apparently less appreciative of the final finer automobile. back on the road, and to daniels school. i am automatically taken back to memories of my own school days. the smell of caustic pine cleaner, chalk boards and fear. the cruel ministrations of the lunch ladies slapping chow into the plates, powdered marked potatoes that haunt my memories still. ♪ ♪ >> pumpkin soup today with onions, nutmeg and chicken.