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Somewhere? daniel: yes, of course, yeah, yeah. no, no. anthony: that s perfect happiness right there. oh, yeah. 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. 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. you see it is the one behind you on the top there. [ paul speaking french ] ....
[ anthony chuckles ] 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 hunting buddies of the great chef. daniel: you did a good job, ....
This is the special forces, the sas of cooking. and these cooks live to avoid under any circumstances the hierarchy, onsie paul.es, daniel worked here and so have many, many who have gone on to run their owcelebrated kitchens. [ daniel speaking french ] anthony: in the 70s as a young waabe cook, i managed to lay hands on a french copy of paul bocuse s classic cookbook, la cuisine du marche. and i gaped with wonder at the photos, struggled to translate the descriptions of dishes so fantastic i was quite sure i d never, ever in my life cook, much less eat. if you could please say how honored and grateful i am to be here. this is a dream come true. [ daniel speaking french ] [ paul speaking french ] anthony: over the years, how many great chefs have come through this restaurant and gone on to open great restaurants? paul: beaucoup. [ speaking french ] daniel: he always have a child somewhere around the world because everybody goes around the world. anthony: but bocuse, too, i ....
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. ....
Gonna eat with my father. anthony: oh yeah? daniel: i m gonna get some here of the skin. [ reynon speaking french ] anthony: he knows he does really good work. daniel: uh-huh. anthony: he knows how good his stuff is, you know. 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 ] ....