i mean, why bocuse here, why troisgros here, why all of these great chefs?ioned between the north and the south. you are locked in between burgundy and rome. >> anthony: lyon, it's the second largest city in france, situated in the southeast of the country, midway between the alps in the east and the mediterranean to the south. >> daniel: this was also a bottleneck when cars began their mode of transportation. >> anthony: it goes right to the heart of the idea of the michelin. driving -- the destination on the way to the -- >> daniel: completely. >> anthony: out of that system came chefs like this guy, daniel boulud. like prince or madonna, he needs only really 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? >> daniel: 14 years old. 1969. >> anth