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In new york or anywhere in the chef world, daniel. the name of his three-star eponymous restaurant in manhattan, one of many in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens to la cirque in new york, then his flagship. >> when did you start working with food? >> 14 years old, 1969. i started as an apprentice in lyon. >> he started as so many french cooks of his time did, at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> they used to call...

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. you're 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 bellou. like prince, or madonna, he needs really only one name, in new york or anywhere in the chef...

Why bocuse here? why trogru? why all of these great chefs? >> because lyon is really positioned between the north and the south. >> right. >> you're locked in between burgundy and rome. >> lyon is the second largest city in france, situated in the southeast of the country midway between the alps in the east and the mediterranean to the south. >> this was also a bottleneck when cars became the mode of transportation. >> goes right to the heart of the michelin driving the destination on the way to -- >> completely. >> out of that system came chefs like this guy, daniel boulud. like prince or mad...

Important chefs. chappell, bocois and most importantly, influenced nearly all the rest of them. >> why lyon? why is this such a gastronomic capital? why all of these great chefs? >> because lyon is really positioned between the north and the south. >> right. >> you're locked in between burgundy and rome. >> lyon is the second largest city in france, situated in the southeast of the country midway between the alps in the east and the mediterranean to the south. >> this was also a bottleneck when cars began the mode of transportation. >> goes right to the heart of the idea of driving the destina...

>> a little gin in it. >> a little gin in your soup? >> the soup is delicious. let me try it as a drink. >> you're on your own, dude. >> mmm-mmm. >> if i was a chef and you'd poured gin in my soup i would have stabbed you in the neck with a fork. i'm dying inside. you're the worst-case scenario customer. [ muted ]. >> next up, smoked mussels in a lightly steamed white wine, aromatics and butter. served in a lobster broth with fried onions, honey and uzu. quite delicious. baby greek salad with beets, tomato and feta. all sourced locally. a tribute to the greek diners where craig grew up eating ...