>> in a world where the price of dinner could be your life one man, one chef stands alone. >> ben, pick up he just wanted to cook. >> but they wouldn't let him. ha ha ha. eric ripper is back in his old hell, raising, bone crushing, kicking, true story. >> dinner is served. >> 32 yokes to slaughter. not coming

soon to a theater near you. >> this is the story of one man, one chef, and a city. 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. >> done something in the air. >> beautiful world. i felt the rain getting colder. sha la la la la. sha la la la la la. sha la la la la sha la la la la la la. la. >> 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. khuza'a chapelle troisgros, bocuse. and

as importantly, influenced nearly all the rest of them. why, leon? why is this such a gastronomic capital? i mean, why bocuse here? why to grow here? why all of these great chefs? >> because leon is it's really positioned between the north and the south, right? >> you are locked in between burgundy and rhone. >> leon. it's the second largest city in france, situated in the southeast of the country, midway between the alps and the east and mediterranean to the south. >> this was also a bottleneck when cars became the mode of transportation. >> it goes right to the heart of the idea of the michelin driving the destination on the way to the completely out of that system came chefs like this guy danud like prince or madonna. he needs really only one name in new york or anywhere in the chef world. daniel, the name of his three star eponymous restaurant in manhattan, one of many in an empire that stretches from london to

singapore. he came from here. a farm outside the city of lyon, through the city's great kitchens to le cirque in new york, then his flagship. so when did you start working with food? >> 14 years old, 1969. >> i started as an apprentice in lyon. >> he started as so many french cooks of his time did at the very bottom. as a 14 year old apprentice in the restaurant nontron. what was your first job in the kitchen? >> they used to call me the beaver because i was just washing everything all day. you know, they make you clean the vegetables, they make you carry all the boxes from the market. >> 14 you can't do that anymore, can you? >> i don't think you can make him work 12 hours a day. >> right? >> and pay him maybe a buck a month. >> you know what i mean? >> that's the good old days. >> yeah, well. >> why li qiang. why here? look at the fundamentals. the things the lyonnais think of as birthrights. the right, for

instance, to eat delicious cured pork and unimaginably delicious forms. >> the art of charcuterie. lions can't live without it. >> look at this. >> terrine. paté, sausages. right. it's an art that's revered here and widely enjoyed. >> avec plaisir. tony. bonjour, monsieur. tony. >> tony. >> and few names garner more respect from aficionados of pig than reinhardt. >> la the saucisson coy wire. la moment 2020. >> ton of saucisson. just inside this room. the holidays are coming and they're going mad with the production of saucisson. >> right in a relentlessly cold room. pork shoulder, belly and fatback. they're fed in batches through a vertical chopper, a sprinkling of seasoning and spices, removed in large balls of finely but not too finely chopped meat. you do not want to get your

hand caught in one of these things. then mix to a smooth perfection with the dough hook. up a lot of work spread out and layered for consistent seasoning formed into shapes and smacked to remove air bubbles make sure the meat gets really tight into the sausage machine and piped into organic casings. trust me, it ain't easy. no? oh, very light touch. let's see there, wise guy. come on. let's let's see this. that's how you get pregnant. >> it's all in the knee.

>> yeah. just release at the end. >> it's a serious workplace, but with production nearly done, this being france and all, it's time for a snack and some wine. doing what? i'm good at eating. >> this is the zoe sottile coy wire. >> this is so good. >> de la vraie sabot de sa sabot de. >> another of lyon's most famous sausages is made primarily from pig's head with pork belly, pork shoulder, brandy, nutmeg and allspice mixed in for flavor. this is cooked and served hot. >> yeah, man. >> that's good>> i'm going to g for the skin de lyon. >> saucisson de lyon. voila. c'est un peu. >> who knows? he does really good work. he knows how good his stuff is. you know. cheers. oh, nice. it's a beautiful day in lyon. >> yeah.

>> 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 brasserie, the name of monsieur paul is everywhere but one of his most enduring institutions is this latitude bocuse, one of the nation's great culinary schools 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 to becoming a creative genius all

your own. you meet these guys. mathieu viannay. joseph viola. and the institute's top dog, alain le cosac. chefs and mofs, all otherwise known as, pretty much pay your flight home, private. >> master chefs. every four years they have this mof competition. >> mof is meilleur ouvrier de france, the master craftsmen of france. >> there's about 30 disciplines of craftsmen where you can acquire the mof. >> see that red, white and blue around their necks? that means they made it through the brutally, unreasonably rigorous competition that pits hundreds of top chefs against each other, where only a handful survive. >> so basically 4 or 5 every four years, certified by the highest in the land as being at the very top of the top of their

professions. >> mof challenges often include ultra old school classics, not unlike the one we're making today, pulled on thick slices of black truffle, are slipped under the skin of a chicken from bresse. the rolls royce of chickens. it's then tied, slipped inside a pig's bladder and steamed in court bouillon until tender. >> the idea is to concentrate the flavor of the truffle inside the bladder. the dish they choose. it's always in reference to a chef of the past. and this was a dish. la mere brazier was doing the at times brutal world of the michelin star kitchen looks, much of the time like a boys club. >> but where did they come from? if we track back a bit to where it all began for lyon, and for many of the chefs whose names we now know and look up to, it all goes

back to here. la mere brazier. the godmother, the original master teacher, chef force two restaurants with three michelin stars, an achievement no one, male or female, had ever attained, and for many years, lyon's most famous chef. her influence runs right through every kitchen that's come since, and her graduates carry on her recipes and her traditions. this was one of hers, a signature for the next hour. >> you keep putting hot bouillon like this. the most miserable thing is when the bladder explodes. >> it's never a good thing when a bladder explodes as the chicken cooked, the bladder starts to really expand. >> you have to talk to your bladder. >> i do all the time, believe me. please hold up. please hold up. you're not here. people are looking. wait till you get in between cars. a rather luxurious source of more, much

more black truffle and generous amounts of foie gras and triple cream. perfect. nice milkshake. slightly pink around the legs, but cooked through the flesh, perfumed by the generous slices of truffle. let's eat like this. we do. >> is it toni? >> it is divine. >> you see the perfect balance in the sauce. if i was a chicken, that's the way i would like to end up. >> even if i weren't a chicken, i'd want to go like this. dogs surrounded by truffles and foie gras and fine wine. >> montée de merci. >> you only come across an artist like luther vandross. once in a lifetime. >> he was a boss from the beginning, luther said. >> i have a sound in my head. i got to get it out. you are my shining star.

>> my god, it was the most exciting time in the world. >> his life had extremely joyful moments. >> there's some really difficult moments. >> if we were to be able to talk to luther as fans, we'd be able to say, we just love you, luther. >> never too much new year's day at eight on cnn. look out, cause here i come. >> have you always had trouble with your weight? same. >> discover the power of wegovy with wegovy. >> i lost 35 pounds and

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different from new york. were you the misfit of the family? rebellious or. >> i was. i was quite rebellious. my parents were talking to me about the idea of taking over the farm as the oldest son. that would have been the logical thing, right? >> and the farmer's life was not for, you know, he grew up in a true farm family. you milked the cows, tended the animals. daniel claims he never even saw processed food until he was a teenager. what happened? >> with you? >> running into the garbage? >> a brief respite by the side of the road. and some passersby are apparently less

appreciative of fine automobiles than we are. the short consultation with an automotive professional and we're back on the road, back in this case, to school. this was daniel's old elementary school in the nearby town of saint-pierre de chandieu. i am automatically taken back to memories of my own school days. the smell of caustic pine, cleaner chalkboards and fear the cruel ministrations of tiny eyed lunch ladies slopping can loads of prison chow into steam tables, chipped beef, tuna noodle surprise and powdered mashed potatoes that haunt my sense. memories still. >> pumpkin soup today with onion, nutmeg and chicken stock. but basic good pumpkin soup. >> this is marie, head chef,

cook, host and server for 320. hungry and very discriminating french schoolchildren, ages 3 to 12 on the menu prefix. today, a pumpkin soup, a fresh blanquette de poisson with white wine, vanilla and shallot, served with homemade couscous and a sauce supreme. this is a very sophisticated meal for for for children. >> that's a nice meal. >> i was a little at school, frankly, and like a lot of the other students, we were like, i want pizza, pizza, pizza. are the children here open to variety? >> we offer zambia. >> we want to make sure they always get a little challenged by how the food looks and the smell, and also the taste after. i think she has a very strict budget in the usa. >> greatest country in the world. no doubt. we spend an average of 275 per student for public school lunch. compare and contrast and. >> at the maximum $1.50. >> did you eat this well when you were here?

>> absolutely. can i tell tony for sure? >> bonjour. >> bonjour. daniel sabbagh. >> the kids attack their food like hungry trenchermen, wiping out three servings in the time it takes me to eat one. i guess they like it. >> it's good. it's delicious. yeah, this is good. >> i tell you, i don't think my chef in new york. we do better. i love to cook with wine, too. >> you're going to jail for that in the states. >> i'm making the sauce. >> these kids eat fast. look how fast this kid eats. turn your head. they'll eat your soup right out of your plate. my school lunchroom. you're pushed up your tray. just like in prison. moving along? >> bop. move it along. >> they come to you and serve you the most important thing. and that we see here is the love marie gives to the food she makes and to the kids she serves. i think it has a lot to do with the reaction they have to food. >> dessert is homemade fromage blanc farmer cheese with chocolate and orange segments. >> why do you want it to be when you grow

up? beit lahia fireman antoine. engineering machine gun. >> he wants to make machine engineer, engineer and machine gun. >> yeah. >> oh, okay. >> keep an eye on that one. all right. for a dope fiend, feeding the monkey means finding and sticking with heroin for one. poor guy. it's this french food in particular. lion food. boom boom. hey, the cautionary tale of bill buford, writer, editor, literary lion with a perfectly good job as fiction editor at the prestigious new yorker magazine, hit the undignified age of 53, he pretty much pulled up stakes, put his whole past life on hold, and defected to france to learn how to cook. what happened to you anyway, buford? you used to have a good job. you hang out a couple of nights with batali, and the

next thing you know, you're living in france. >> it's true. >> and cooking. >> i discovered a whole world that the rest of the world didn't seem to know about. just a very compressed, intense, lifelong learned expertise and knowledge of food. it's not the food network, and it's not glossy magazines, and it's not something you get from reading a recipe book. it's something you get by just going deep. i was afraid of france because i knew if i went took on the subject of french food, i'd have to go really deep. so we went and we thought we'd stay for six months. and we, we, we stayed for five years. >> we meet at beauchamp. comptoir gabelle. a bouchon is a uniquely lyonnais institution, a casual, laid back kind of a pub slash 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 do you say

outright? recently in one of your published works that lyon is better than paris? >> 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, if they don't actually want visitors. >> if you were to pick one iconic dish to represent the bouchon lyonnais, it would have to be the brochette and not particularly fabulous river fish pike folded into a light dough like pate a choux until fluffy and airy, but still rich, adrift in a rich, creamy, almost bisque like nantua sauce made with crayfish creme fraiche, white wine and a splash of brandy. pretty amazing for really. one of the world's less wonderful fish. >> it's kind of a nice mix of france and italy. cheers. cheers, gentlemen. good to see you. what a treat to meet together in lyon.

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get paid. >> when you say closed captioning is brought to you by audiobook network, tell your story. produce an audiobook with us. >> want to earn more profits and find a new audience for your published book? produce an audiobook. we handle narration, production, and digital distribution. >> call or scan the qr code now. >> if you're really going to understand a place, love it the way it deserves to be loved. maybe you have to live there. bill buford did just that and made leon his home. today he's taking me somewhere. only someone from the home team could be expected to know about. >> it's a beautiful day. the sky is blue. we're feeling the seasons changing. and we're about to go into a dark room. and you eat a very nice menu and you drink a vast quantity of lyonnaise wine. >> and what sinister bodies

will be in there. >> the only kind of people who would do this kind of thing on a bright, pretty day. it's a very male tradition. you work hard, you drink harder. >> number. tony, nima elbagir. >> oh oh oh, don't be afraid. >> don't be afraid. the mysterious, fabulous, goofy, wonderful bro fests called frank mansion. these are basically eating and drinking societies that go back over a century when the silk workers of lyon would finish their night shifts early in the morning, hungry and looking to get, shall we say, completely hammered. they take over a bouchon, stuff their faces like heroes, blow off the proverbial steam, and decidedly french fashion, which is to say, no freaking guy. italian nachos or mozzarella sticks for these boys? hell no. how often do you do this? >> eight time a year. >> it's a very nice thing.

societies some secret. all of them sort of like special memberships. there must be like 50 of these things that i know about. remember, if you're invited to be a member and remain a member for the rest of your life, the food is invariably deliciously dinosauric and heavy, yet always glorious. >> classics like blanquette de veau, the slow, slowly stewed neck and shoulder pieces of veal with mushrooms served over rice, hunks of bread and wine, local beaujolais, of course, and lots of it someday. >> salty, salty. >> no politics, no religion. and it works. and for 50 years? >> yes. >> do women have their own organizations? >> yes. there are. >> so somewhere on the other side of town, there are a lot of women sitting around drinking wine, eating blankets and about the men. oh, and then there will be, yes, singing. and no doubt the telling of lusty jokes followed by serious

official business tumblr nervive. >> couleur de la couleur de. nervive. de hammack home come home, come home. yellow. come home yellow. mark burnett. >> you end up in. >> buffet. buffet neither of these he. >> no. >> come rich mccormick oklo alongside and some say above the names of the other culinary giants in and around lyon is the name troisgros, started by

the visionary brothers jean and pierre maison troisgros received three michelin stars in 1968 and sparked a dynasty of culinary excellence that continues today with pierre's son michel and his son césar. >> my dream was always to put on my resume. it's my first day. said bonjour, bonjour many have called maison troisgros the best restaurant in the world, and in the 60s, the brothers pierre and jean were early, important and fundamental innovators of what came to be known as nouvelle cuisine. >> behold, one of their breakout classics, one of the truly game changing, timeless, most influential dishes in history. it seems. now, maybe a simple thing, but it absolutely turned the world upside down

when it debuted on the troisgros menu in 1962. i mean, when you have a dish this legendary, this iconic, there's no escaping. the rolling stones will always have to play jumping jack flash. if you google grow, you'll see this name. >> so forget everything you have on google and watch it now. >> okay, before this fish was generally overcooked, it was served alongside elaborate garnishes, starches, vegetables. >> this simple, elegant, almost japanese ode to flavor changed the way we cook fish in restaurants today and how we make sauces, what our plates look like. i remember seeing a picture of this as a young man. i'm getting goosebumps seeing this thrilling, perfect. >> see that? beautiful. >> it's all about the timing. the moment you put the fish on the pan. the moment you put the soil on the

sauce. it's very important. okay. wow. >> wow. all right. >> then from now to you in the dining room will take about one minute. >> right. >> so one minute is the time to have it perfect because it's cooking all the way. you look at the. oh, perfect. >> it's a perfect dish. >> sinful and delicious. >> it's really one of the great ideas of the 20th century. >> sensual. sexy. fish. >> doctor box. there were many failed attempts to fix my teeth. i retouched all my wedding photos and it was even affecting my health. i trusted you because you specialize in dental implants. you created a

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>> when lions one can't help but see a line from there, from the rustic dishes of the farm in the bhushan, to hear the classics of the great tables of europe. all roads lead here a major trunk of the tree that goes back to careme and beyond. monsieur paul bocuse. the brigade, the way it is done and has always been done since escoffier instituted a military style hierarchy into the kitchen, where the only acceptable response to any question or any command is oui, chef. this is the special forces. the sas of cooking, and these cooks live to avoid under any circumstances, disappointing their comrades. the hierarchy

or monsieur paul. danielle worked here and so have many, many who have gone on to run their own celebrated kitchens. hello. come on. in the 70s, as a young wannabe cook, i managed to lay hands on a french copy of paul bocuse classic cookbook la cuisine de marché, 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. >> honoré, in fact, over the years, how many great chefs have come through this restaurant and gone on to open great restaurants? why bill maher? formidable.

>> voyage on trouve toujours? >> you always have a child somewhere around the world. because everywhere he goes around the world. >> 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. >> l'histoire, paul. sur his inspiration. >> fernand point, the towering and intimidating figure behind la pyramide. out of his kitchens came such figures as a la chapelle, michel guérard, francois bise, roger vergé, georges perrier, the brothers troisgros and many more. >> this was all the gang of the nouvelle cuisine up there. the 60s in new york and paul and michel guérard, every great chef i've ever met, has

nightmares. >> they're still a young man. they're back in a kitchen and a chef is yelling at them. who of his masters? >> tell me about the woman. >> really? we. >> la mere brazier in the year 1946, at the ripe old age of 20, monsieur paul worked as an apprentice for brazier. >> she was such a screamer, he said, you will fall on your. she was screaming so hard for me. she was the first up in the morning and the last one to go to bed. she would go to the market with three cooks in the back of the truck, and she will put a case of green beans or something, and the cook will be sitting down making the beans, not to waste time for the rest of the mise en place. >> truly a terrifying figure. truffle soup lies. i can't tell you how many hours i stared at photos of this dish, how pathetically i tried to

replicate it. never, ever did i think i'd get to try it, much less like this. food that lou mark rutte forte of x sauce. sharon sea bass with a tomato béarnaise sauce baked in a meticulously crafted milfoil crust. >> this is a great moment. >> he's on camera. >> yeah, you only have three cameras or. >> the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service use of. >> steve contorno frelimo has been making the same thing for 50 years. >> paul has an amazing respect for classic. >> food. the peasant classic. >> by tony. get closer. >> you were totally sending me every one of those pictures, by the way. wow, look at that. this style of dish goes back long before cameras, but it's

perfect. is there a more perfect assortment of colors and textures in this one? a somewhat more luxurious version. beef shanks, flank steak, oxtail, veal shanks, chicken marrow bones, beef ribs. leeks. carrots, turnips, fennel and parsnips, all stewed long and at low temperature, then served with its own deeply rich broth. >> i think is enough for the two of us. and then this. >> oh my god, monsieur le royal. >> as if the chef had been listening to my deepest, darkest secret yearnings, the legendary live at le royal, an almost completely disappeared. incredibly difficult preparation of wild hair. the animal is first slowly cooked, then coated by a sauce of its own minced heart, liver and lungs that has been thickened with its

own blood. after more than six hours of preparation, the hare is served as the chef prefers whole on the bone. the rich, glorious sauce finished with truffles and chartreuse, napped over and over until it coats like richest chocolate. absolutely. the lost ark of the covenant of cuisine. ancienne. everything great about cooking is encapsulated in this dish. >> we'll continue all over the world to make cuisine of paul many generations to come. forever. >> i will never eat like this again in my life. chef. merci. >> it was the meal of my life today. >> i was treated to the greatest hits of a glorious and fabled career. for the first and probably the last time i sat next to the great man himself. and danielle and i were served a menu that chefs will look back on in a hundred years and smile at appreciatively, sentimentally, respectfully.

>> you only come across an artist like luther vandross once in a lifetime. >> he was a boss from the beginning, luther said. >> i have a sound in my head. i got to get it out. you are my shining star. >> my god. >> it was the most exciting time in the world. >> his life had extremely joyful moments and some really difficult moments. >> if we were to be able to talk to luther as fans, we'd be able to say we just love you, luther. >> never too much new year's day at eight on cnn. >> you should see what it's. >> time for. >> paint it up, powder up. and you ought to be glad you. good girls? i'm gonna go bad. >> you were made to chase your passions. >> we were made to put them in a package. >> guys got hair loss. i know

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it. >> go, friends, gather! >> kiki! chris! jason! >> friends. let's go! let's go! >> friends. hold on to your dice. >> nice frosting. pratt. >> thank you. how are we doing, kiki? >> tastes like money to me. i can't go back to jail. wait. did you rob my bank? are we winning? ha ha! bunny our friendship. let's go. >> so me and danielle were going hunting, and over lunch, we'd mention that fact to paul bocuse, who immediately insisted, insisted that if we wanted to go duck hunting, we should come by his crib. and so we find ourselves in the morning mist of la domme, a rural area about a half hour

outside lyon. and sure enough, in spite of his 88 years and the fact that he's been less than, well, 9 a.m. on the nose, there he is, sitting on top of his beloved john deere with his faithful dog, festus, ready to go, nice fresh morning. >> yeah, i so stinking. good morning. >> that's. that dog is happy. the great chef loves this place and you can see why. monsieur paul can't safely hunt, but he's happy to charge around flushing birds for us. beautiful. yeah, it is beautiful. >> i could do this all day. >> that was about as good as we're going to get to.

>> you got bullet proof for wild boar if you look long enough, you start hallucinating. >> you start hallucinating ducks where there aren't any you see that one falling? okay. not a moment to waste. quickly, a second shot. okay. you got it. >> yeah, i thought i. >> right there. >> paul. >> oh, la la la. >> between me and danielle and feston, the dog, we managed to actually bag a few ducks. >> i felt good job done. >> the first time. very good. >> very easy. easy shot. then it's back to the lodge. clearly boku's happy place where we meet up with some hunting buddies of the great chef.

>> did a good job. no trump-vance. >> success. yeah. >> it's fantastic. >> is this the hunting lodge? >> the weekend getaway? hang out with the guys. >> that's where you come every day. almost to pratiquement tous les jours. >> me? yeah, a little bit. beaucoup. >> look, the picture behind you. see? a bull? a bull. now for tonight's meal. >> we pluck and roast some woodcocks over an open fire, cook up some well-aged duck and pheasant. >> they made this at the auberge paul bocuse. it's a three star mashed potato here. >> it's a predominantly butter or predominantly potato.

>> ah, well, we have a head in there somewhere. >> yes. of course. yeah, yeah. no, no, that's perfect happiness right there. >> good. >> my father used to say. he used to say i am a man of simple needs. and i noticed that the chef. is a nice fire. >> some birds we can spend the whole week with paul and we'll be hunting. will be cooking, will be eating, drinking and talking. and that's beautiful. okay. oh. plus. >> 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. >> the duck you shot was also. you see, is the one behind you on

the top. >> kayla tausche. >> yeah. italian. >> all across france. he's monsieur paul. he's the great chef, a public figure, a hero, an institution always treated with the greatest deference. here it appears he's free to enjoy the simple things with friends and local farmers who talk to him like anybody else. it's a pretty magical thing to see. >> and it has been one wild year. >> i know that whole live stream was crazy. what? oh, wait, you mean the rumors about me and the french pole vaulter? who's saying that? is it everybody? >> i have zero idea what you're talking about. >> and you think i'm the one that doesn't follow the news? i did like that one new song about coffee. espresso. >> oh, i'd love one, actually. oh, sweetie, you have been following actual news, right? >> oh, boy. >> new year's eve live with anderson and andy. live coverage starts at eight on cnn and streaming live en masse. >> my moderate to severe

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pentagon, and this is cnn. >> la lumiere bleu des magazines. >> danielle may be a three star michelin chef, but like so many of his predecessors, he's basically a farm boy at heart. he grew up milking cows and doing farm work here on his family's spread. there is, it turns out, something of a restaurant tradition to build on. the house on his farm was once a small cafe as well, operated first by his grandparents and great grandparents. the famous cafe beaulieu, it turns out, was not the first place to bear that name. >> they kept it about 80 years or 100 years, and then they closed it. voila. >> thank minutes, thank minute.

no no no no no no no no no no. >> meeting danielle's dad. one begins to understand the roots of his perfectionism. his mom, dad, wife catherine and danielle collaborate with some debate. >> yeah. >> on a super old school farmhouse. classic. the sort of thing that good times, bad times, a family could make with stuff that's always readily available on the farm. check this out. it's a hollowed out pumpkin layered with toasted hunks of stale country bread, which monsieur beaulieu senior bakes himself. nutmeg, grated gruyere cheese, mushrooms, fresh cream from the cows and the meat of the pumpkin. >> and that layer of bacon. also homemade pancetta. very good. oh, man, it's heavy. >> it's that up, i see. no

passé. wait. voila! >> we made it! >> is he concerned the pumpkin is going to try to get out? daniel's dad could be something of a gallic macgyver. you don't waste stuff around here. and he's a bit of an inventor anyway. >> how much would you pay for a machine like this? >> look at this. >> an old washing machine turned still. >> what the hell is that? oh, yeah. >> come on. >> so underneath we have the grab. but to seal it so there is no air coming in. he has cement on top. it's not distilled yet. it's just fermented leftover grape solids from the winemaking process. >> usually used to make liquor like grappa. today, a different use. if we can get it out of here. >> why did you put so much cement on it? >> right down. this

is funky. >> super. >> we'll be using this delightfully funky stuff to flavor the steam that cooks the vegetables. and the sabbath day sausages from his arena inside the still. >> and we come back in an hour. >> at dusk, we settle for dinner. oh la la. look at that. >> there is the pumpkin. >> incredible. look at that. wow. >> the pumpkin is amazing. we also have that great sabbath day sausage from monsieur renault. oh, look at that. whoa! cabbage and potatoes all steamed in the. still. the flavor you get from the fermented grape is awesome. >> yeah, it's awesome, but good. so good. >> and if you know daniel at all, he can't really help

himself. he's popping up and down, serving everybody, making sure everything's just right. and sitting here with his family in the house he grew up in, you can see where it all comes from. mesdames monsieur, their son, he's now gigantic international success. when he was a young man at 14, sneezing in the field, did they ever anticipate this, you two? >> no, no, no. >> early indications of greatness. but, i mean, there is a line, isn't there? from the farm and haute cuisine. they all reflect the region, hopefully. yeah, but in the best case, they're interdependent. they come from each other. in fact, who cooks in the great restaurants? well, farm boys basically. that's who always cooked. my deepest thanks to your mother and your father. >> thank you. merci. next time my father makes you drive the tractor. >> this is cool.