Daniel Bellou News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> 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 it's back to the lodge, clearly bocuse's happy place, where we meet up with some hunting buddies of the great chef. >> you did a good job, no? >> success. >> yeah. it's fantastic.

>> look at that. >> cabbage and potatoes. all steamed in the still. >> the flavor you get from the fermented grape, awesome. >> yeah, it's awesome, huh? >> good. so good. >> and if you know daniel at all, he can't really help himself. he's popping up and down, serving everybody, making sure everything's 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, he's now a gigantic international success. but when he was a young man at 14 sneezing in a field, did they ever anticipate this? no? no early indicati...

100 years, and then they closed it. [ speaking french ] >> no, no. >> meeting daniel's 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 that's always readily available on the farm. check this out. it's a hollowed out pumpkin layered with toasted hunks of stale country bread, which monsieur boulud sr. bakes himself. nutmeg, grated gruyere cheese, mushrooms, fresh cream from the

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. >> hello. [ speaking french ] >> in the '70s as a young wanna-be cook, i managed to lay hands on a fr...

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...