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That was about as good as we re going to get, too. daniel: you got bullets? anthony: if you look long enough, you start hallucinating. you start hallucinating ducks where there aren t any. [ gunshots ] 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 ....
Butter, or predominately potato? do you have a head in there somewhere? daniel: yes, of course, yeah, yeah. no, no. anthony: that s perfect happiness right there. my father used to say, uh he used to say, i am a man of simple needs, and i noticed that the chef here a nice fire, some birds. test test used to say, i am a man of simple needs, and i noticed that the chef here a nice fire, some birds. daniel: we can spend the whole week with paul, and we ll be hunting, we ll be cooking, we ll be eating, drinking, and talking, and that s beautiful. [ paul speaking french ] [ daniel speaking french ] anthony: life is good. it is, for me, a dream to spend this time with a legend. but i m thrilled that bocuse too seems genuinely delighted. daniel: the duck you shot was a beaujois. ....
Cheers. oh nice, uh it s a beautiful day in lyon. daniel: yeah. anthony: in lyon, a city that believes absolutely in the power of food, one name is everywhere. 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 ] ....
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 this guy, daniel boulud. like prince or madonna, he needs only really one name. in new york, or anywhere in the ....
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 this guy, daniel boulud. like prince or madonna, he needs only really one name. in new york, or anywhere in the chef world daniel. ....