la mer brazier, the godmother, the original master. teacher, chef, force.e 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. >> that's never a good thing when a bladder explodes. >> as the chicken cook, the bladder start to really expand. you have to talk to your bladder. >> i do all the time, believe me. please hold up, please hold up. not here. people are looking. wait until you get in between cars. %-p 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. >> who gets to eat like this? we do. >> how is it, tony? >> divine. >> you see the perfect balance in the sauce. if i was a chicken, that'