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daniel: you see that one falling? anthony: okay, not a moment to waste, quickly a second shot. [ gunshot ] okay. [ whistles for dog ] daniel: you got it? anthony: yeah. [ speaking french to dog ] anthony: between me and daniel and festan the dog, we manage to actually bag a few ducks. daniel: good job. very good. anthony: 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. daniel: you did a good job, no? anthony: success. daniel: yeah. it s fantastic. ....
A name that brought honor, attention, and millions of visitors to the city. though there have been many chef heroes in the annals of gastronomy, in lyon, and even across france, one name stands above all others. murals, bridges, markets, casual brasseries, the name of monsieur paul is everywhere. but one of his most enduring institutions is this l institut bocuse. one of the nation s great culinary schools. [ chef speaking french ] anthony: now, just to give you an idea of the standards here, the kind of traditional dishes baseline old-school fundamentals you re expected to master before you move on in becoming a creative genius all your own meet these guys. [ chefs speaking french ] anthony: mathieu viannay, joseph viola, and the institute s top dog, ....
But one of his most enduring institutions is this l institut bocuse. one of the nation s great culinary schools. [ chef speaking french ] anthony: now, just to give you an idea of the standards here, the kind of traditional dishes baseline old-school fundamentals you re expected to master before you move on in becoming a creative genius all your own meet these guys. [ chefs speaking french ] anthony: mathieu viannay, joseph viola, and the institute s top dog, alain le cossec. chefs and m.o.f.s all. otherwise known as mofs. pretty much pay your flight home, private. master chefs. daniel: every four years they have this m.o.f. competition. anthony: m.o.f. is? daniel: meilleur ouvrier de france. anthony: the master craftsman of france. daniel: there s about 30 discipline of craftsmen, where you can acquire the m.o.f. anthony: see that red, white, ....
Okay. [ whistles for dog ] daniel: you got it? anthony: yeah. [ speaking french to dog ] anthony: between me and daniel and festan the dog, we manage to actually bag a few ducks. daniel: good job. very good. anthony: 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. daniel: you did a good job, no? anthony: success. daniel: yeah. it s fantastic. anthony: is this the hunting lodge, the weekend getaway, hang out with the guys? daniel: that s where he comes every day. almost. [ daniel speaking french ] ....
anthony: what is it exactly about this place? over the past century, the system here, the tradition, whatever it is that took hold here, churned out a tremendous number of the world s most important chefs point, chapel, troisgros, bocuse. and as importantly, influenced nearly all the rest of them. why lyon? why is this such a gastronomic capital though. i mean, why bocuse here, why troisgros here, why all of these great chefs? daniel: because lyon is it s really positioned between the north and the south. you are locked in between burgundy and rome. anthony: lyon, it s 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. daniel: this was also a bottleneck when cars began their mode of transportation. anthony: it goes right to the heart of the idea of the michelin. driving the destination on the way to the daniel: completely. anthony: out of that system came chefs like t ....