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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,...

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,...

>> daniel: this is a great moment. [ paul speaking french ] >> daniel: yeah. you only have three camera? or -- >> anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] >> daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. >> anthony: a pot-au-feu, the peasant classic. >> daniel: tony, get closer. >...

Sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. >> daniel: this is a great moment. [ paul speaking french ] >> daniel: yeah. you only have three camera? or -- >> anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] >> daniel: he has been making the same thing for 50 years. paul has an amazing respe...

Sauce choron. sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. >> daniel: this is a great moment. [ paul speaking french ] >> daniel: yeah. you only have three camera? or -- >> anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] >> daniel: he has been making the same thing for 50 years. paul has an...

Expert tableside carving and service. [ paul speaking french ] >> daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. >> anthony: a pot-au-feu, the peasant classic. >> daniel: tony, get closer. >> anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but its perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxuriou...

This style of dish goes back long before cameras. but, its perfect. is there a more perfect assortment of colors and textures? everything great about cooking is encapsulated in this dish. often the ugliest dishes are the ones that are the most hauntingly delicious. >> andy: raw blood soup. >> anthony: im eating out of an open wound. >> andy: whole live frogs, with garlic. thats one of the many stomach of the cow. >> anthony: alternately unrecognizable, scorchingly hot. or both. i will tell you t...

This style of dish goes back long before cameras. but, its perfect. is there a more perfect assortment of colors and textures? everything great about cooking is encapsulated in this dish. often the ugliest dishes are the ones that are the most hauntingly delicious. >> andy: raw blood soup. >> anthony: im eating out of an open wound. >> andy: whole live frogs, with garlic. thats one of the many stomach of the cow. >> anthony: alternately unrecognizable, scorchingly hot. or both. i will tell you t...

Funny, yet those are -- youre totally sending me every one of those pictures right away. >> look at that, this style of dish goes back long before cameras, but its perfect. is there a more perfect assortment of colors, textures? everything great about cooking is encapsulated in this dish. >> one of the ugliest dishes are the most delicious. >> like eating out of an open wound. >> frogds with garlic. >> thats the stomach of the cow. unrecognizable, hot or both. >> ill tell you some of the best iv...

>> daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. >> anthony: a pot-au-feu, the peasant classic. >> daniel: tony, get closer. >> anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but its perfect. is there a more perfect assortment of colors and textures? in this one, a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chick...