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Also, its about france, and a lot of other chefs, and a culinary tradition that grew up to change the world of gastronomy. Its about a family tree, about the trunk from which many branches grew. And its about food, lots of food. Great food, some of the greatest food on earth. I took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la 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 worlds 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 its really positione ....
also, it s about france, and a lot of other chefs, and a culinary tradition that grew up to change the world of gastronomy. it s about a family tree, about the trunk from which many branches grew. and it s about food, lots of food. great food, some of the greatest food on earth. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la 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 thes ....
anthony: but bocuse, too, is and was a part of the system. he came up with his own cruel and terrifying masters. and their faces are here. [ daniel speaking french ] anthony: fernand point, the towering and intimidating figure behind la pyramid. out of his kitchens came such figures as alain chapel, michel guerard, francois bise, roger verge, georges perrier, the brothers troisgros, and many more. daniel: this was all the gang of the nouvelle cuisine up there. in the 60s in new york and paul and michel guerard. anthony: every great chef i ve ever met has nightmares of they re still a young man, they re back in a kitchen, and a chef is yelling at them. who of his masters? paul: la mere brazier. daniel: la mere brazier. the woman. anthony: really? la mere brazier. in the year 1946, at the ripe ....
anthony: but bocuse, too, is and was a part of the system. he came up with his own cruel and terrifying masters. and their faces are here. [ daniel speaking french ] anthony: fernand point, the towering and intimidating figure behind la pyramid. out of his kitchens came such figures as alain chapel, michel guerard, francois bise, roger verge, georges perrier, the brothers troisgros, and many more. daniel: this was all the gang of the nouvelle cuisine up there. in the 60s in new york and paul and michel guerard. anthony: every great chef i ve ever met has nightmares of they re still a young man, they re back in a kitchen, and a chef is yelling at them. who of his masters? paul: la mere brazier. daniel: la mere brazier. the woman. anthony: really? ....
Child somewhere around the world because everybody goes around the world. anthony: but bocuse, too, is and was a part of the system. he came up with his own cruel and terrifying masters. and their faces are here. [ daniel speaking french ] anthony: fernand point, the towering and intimidating figure behind la pyramid. out of his kitchens came such figures as alain chapel, michel guerard, francois bise, roger verge, georges perrier, the brothers troisgros, and many more. daniel: this was all the gang of the nouvelle cuisine up there. in the 60s in new york and paul and michel guerard. anthony: every great chef i ve ever met has nightmares of they re still a young man, they re back in a kitchen, and a chef is yelling at them. who of his masters? ....