monsieur paul bocuse. ♪ the brigade.ince 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. daniel worked here and so have many, many who have gone on to run their own celebrated kitchens. [ daniel speaking french ] >> anthony: in the '70s as a young wannabe 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

its kitchen cultivates french cuisine in the tradition of paul bocuse. says twenty fourteen book has been responsible for the lasting impression their patrons take home with them and his creative work never ends you see justice or you can talk i see the desert every day and play with ideas about how to improve innocence months before i mean i like it or it wouldn't be on the menu but how could i make it even better you know some muslims so what evolves until i decide the dish has been perfected. for that's generally the point where i choose the dessert for some office to serve it so. this is. in two thousand to head chef klaus al thought open the guest house bearing his name today many we got this restaurant as the best in germany and its patrons expect something exceptional especially with desserts. there's a santa gets his creativity his reliability simply his accuracy in getting everything just right let's recently he made a dessert with a pumpkin seed oil and parsley wrote it was very interesting one of my favorites actually. yes. but for those that

its kitchen cultivates french cuisine in the tradition of paul bocuse. since twenty fourteen book has been responsible for the last impression their patrons take home with them and his creative work never ends. so you can talk to the desserts every day and play with ideas about how to improve innocent i mean i like it or it wouldn't be on the menu but how could i make it even better most of the sorts of. decide the dish has been perfected. well that's generally the point where i changed the desert for some officers to serve x. . so. in two thousand to head chef klaus alford opened the guest house bearing his name today many regard this restaurant as the best in germany and its patrons expect something exceptional especially with desserts. there's a saying he gets his creativity his reliability simply his accuracy in getting everything just right that's recently he made a dessert with a pumpkin seed oil and parsley root it was very interesting one of my favorites actually insurance money leaping steers yes. but for those that are not native material book

to, uh, institut, eh, paul bocuse. >> soledad: yes.aditional. >> soledad: for me the experience of france was really hard. >> anthony: oh, i can only imagine. >> soledad: you know, latin american woman from argentina, speaking less, few french. i cry all night. call my mom and she, she told me, like, "sole, go on. keep going, keep going, keep going." and, i always said when i have the opportunity of running my own kitchen i'm not, not going to repeat any of the things that they did to me. so, till now i, i did it okay. you know? >> anthony: good for you. you know, all these tough guys they're all big babies anyway. like, the first women who came into kitchens when i started back when it was all men, one woman would come in and pretty soon all the guys are, like, going, crying to them with their problems. it's like, you know, "please be my mommy." you know? "i'll be," be, you know -- "tell me what to do." >> soledad: what to do. ♪ >> soledad: i think we are ready for chorizos, eh? >> anthony: the delicious, delicious choripán is an icon