my longtime friend and cameraman from maine, zack zamboni, is finding out. so where are we going? ne of these tables, which maybe we want to do like this with. see? how often do you get to go out with somebody that can properly block the table? >> anthony: misery is what it is. >> zack: oh, boy. gracias. >> waiter: ah. >> anthony: ah, yes, of course. snails in an almond sauce, about as traditional and as delicious as it gets. that's a plateful of perfect happiness. >> zack: good tapa, huh? >> anthony: that's right, tapas come from here. and this is still one of the few places in spain where they're free. all you have to do is keep drinking. >> zack: you can sit here all day, just ordering a couple drinks and -- >> anthony: right, no rush. i plan on spending some time here. red wine ordered, tripe's to follow. tender, spicy, delicious tripe. >> zack: sun, plaza, guts. pretty -- good. >> fuen: hello. hello. you're --, no? >> anthony: not too long ago, before zack basically defected to spain, he met fuen. the next thing you know, he's living here, part of an extended andalusian family

i envy you, zack zamboni. and we're out. nice end. ♪ [ fireworks ] >> anthony: 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 ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la, la, ♪ sha, la, la, la, la ♪ >> anthony: 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 -- point, chapel, troisgros, bocuse. and as importantly, influenced nearly all the rest of them. why lyon? why is this such a gastronomic capital