> frenchman: eight times a year. >> bill: it's a very lyonnais thing. societies -- some secret, all of them sort of like special memberships. there must be like 50 of these things that i know about. you're a member if you're invited to be a member. and remain a member for the rest of your life. >> anthony: the food is invariably, deliciously dinosauric. and heavy, yet always glorious classics like blanquette de veau, the slow, slowly stewed neck and shoulder pieces of veal, with mushrooms, served over rice. hunks of bread, and wine -- local beaujolais, of course, and lots of it. Get Live News Updates Every Minute from vimarsana.com Curated from 23000 News Agencies.">
> frenchman: eight times a year. >> bill: it's a very lyonnais thing. societies -- some secret, all of them sort of like special memberships. there must be like 50 of these things that i know about. you're a member if you're invited to be a member. and remain a member for the rest of your life. >> anthony: the food is invariably, deliciously dinosauric. and heavy, yet always glorious classics like blanquette de veau, the slow, slowly stewed neck and shoulder pieces of veal, with mushrooms, served over rice. hunks of bread, and wine -- local beaujolais, of course, and lots of it. Get Live News Updates Every Minute from vimarsana.com Curated from 23000 News Agencies." property="og:description">
> frenchman: eight times a year. >> bill: it's a very lyonnais thing. societies -- some secret, all of them sort of like special memberships. there must be like 50 of these things that i know about. you're a member if you're invited to be a member. and remain a member for the rest of your life. >> anthony: the food is invariably, deliciously dinosauric. and heavy, yet always glorious classics like blanquette de veau, the slow, slowly stewed neck and shoulder pieces of veal, with mushrooms, served over rice. hunks of bread, and wine -- local beaujolais, of course, and lots of it. Get Live News Updates Every Minute from vimarsana.com Curated from 23000 News Agencies.">
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over a century, when the silk workers of lyon would finish their nightshifts early in the morning. hungry and looking to get, shall we say, completely hammered, they take over a bouchon, stuff their faces like heroes, blow off the proverbial steam in decidedly french fashion. which is to say no freaking "guy-talion" nachos or mozzarella sticks for these boys. hell no. how often do you do this? >> frenchman: eight times a year. >> bill: it's a very lyonnais thing. societies -- some secret, all of them sort of like special memberships. there must be like 50 of these things that i know about. you're a member if you're invited to be a member. and remain a member for the rest of your life. >> anthony: the food is invariably, deliciously dinosauric. and heavy, yet always glorious classics like blanquette de veau, the slow, slowly stewed neck and shoulder pieces of veal, with mushrooms, served over rice. hunks of bread, and wine -- local beaujolais, of course, and lots of it.