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Can make him work 12 hours a day. >> anthony: right. >> daniel: and uh, pay him maybe a buck a month. you know what i mean? >> anthony: ah, the good ol' days. >> daniel: yeah, well. >> anthony: why lyon? why here? look at the fundamentals, the things the lyonnais think of as birthrights. the right for instance to eat delicious cured pork in unimaginably delicious forms. >> daniel: the art of charcuterie, lyonnais can't live without it. >> anthony: look at this. terrine, pate, sausages, rillette, it's an art that's revered here and widely enjoyed. >> daniel: monsieur reynon. >> reynon: bonjour....

People come here to unwind, to relax, and to eat with abandon. so you say outright, recently, in one of your published works that lyon is better than paris. >> bill: lyon is a dark, tragic, beautiful, well-eating city. and everybody here knows that they have a really good life, and they don't give a flying fig if anybody else knows about it. 'cause they don't actually want visitors. >> anthony: if you were to pick one iconic dish to represent the bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pat...

A gougere is a savory French cheese puff made from choux pastry (pâte à choux) that's been mixed with cheddar, Gruyère or Parmesan cheese. Almost anything stuffed into a gougere makes a pleasing appetizer.

>> daniel: yeah, well. >> anthony: why lyon? why here? look at the fundamentals, the things the lyonnais think of as birthrights. the right for instance to eat delicious cured pork in unimaginably delicious forms. >> daniel: the art of charcuterie, lyonnais can't live without it. >> anthony: look at this. terrine, pate, sausages, rillette, it's an art that's revered here and widely enjoyed. >> daniel: monsieur reynon. >> reynon: bonjour. >> daniel: merci. tony. >> anthony: bonjour, monsieur. tony. >> chef: tony. >> anthony: and few names garner more respect from aficionados of pig than reynon....

>> anthony: we meet at bouchon comptoir abel. a bouchon is a uniquely lyonnais institution. a casual laid-back kind of pub/bistro with a limited, usually old-school menu and always, always an unpretentious vibe. people come here to unwind, to relax, and to eat with abandon. so you say outright, recently, in one of your published works that lyon is better than paris. >> bill: lyon is a dark, tragic, beautiful, well-eating city. and everybody here knows that they have a really good life, and they don't give a flying fig if anybody else knows about it. 'cause they don't actually want visitors. >>...