Unforgettable culinary journey in Lyon, our visit to Paul Bocuse Restaurant July 2023

yeah we are in a taxi the two of us uh cruising along through the beautiful French streets of Lyon absolutely legendary place we're now heading to the steamed or Burj de collage as an Enthusiast of classic French cuisine today feels like an absolute dream come true we're paying our respects to an amazing Grand Master of the culinary World who's known as the grandfather of gastronomy himself Paul bakus disparate sort of continues to be shown throughout the city as a tradition and also in the way that I was trained a little bit because I also come from that chefing background with the grand French cuisine Specialists like Augustus these are the people who shape The Culinary world as we know it so this weekend we've been on a bit of a culinary tour through Lyon we visited which is a classic Leone restaurant La teras and now we're headed to this absolutely beautiful restaurant a place which once boasted three Michelin stars but now still holds two and I'm going to be capturing all of this on another video given that casual vibe to the Ambiance the food place so this is a once in a lifetime culinary journey and I hope you enjoy it I'll always eat [Music] oh my God preparing dinner this is where it all started good evening [Music] [Music] foreign [Music] so when you get presented with a wine list like this where do you store you just don't know page after page off the page this is the Bible of Rhymes and you can order all of these rhymes through the incredible one yeah look at the seller this is amazing [Music] oh wow it really smells like a Cellar and the smells like a Cellar and it feels like a Cellar the the temperature is absolutely perfect all these wines [Music] and here you have a shop for the cellar this is incredible how much stock ah a and now you have um now you haven't set up okay and here it's uh only for the Magnum yeah also the big big one is when you are here yeah yeah you see you see the same as you see come you see the pencil yeah [Music] while you are in the Very Room look at that look at that all right let me just go all the way back yeah yeah yeah listen tell me did you use [Music] um [Music] 39 years working with me [Music] yeah it's so clever [Music] so it must have been a wonderful experience working with such a great chef exactly yeah [Music] there we go first initial today for you let's see okay exercise [Music] I've just been given some absolutely beautiful home baked bread and now I'm about to tuck into this [Music] here we go [Music] that's why grandmother would say it tastes like chicken [Music] thank you [Music] foreign [Music] [Music] thank you so there's two fish in there with a moose and pistachios and lovely sauce on top foreign [Music] [Music] delicacy taking this fish apart very well trained in doing this especially with filleting the fish and the pastry that goes with it [Music] and here we are eating this amazing absolutely beautiful perfectly cooked delicious [Music] now we're taking having a tour of the kitchen the famous kitchens [Music] foreign [Music] [Music] foreign amazing videos [Music] so this is the kitchen of Paul bakusa's restaurant which is manifique I miss Bush okay beautiful kitchen kitchen to work in okay [Music] foreign [Music] foreign [Music] [Music] uh [Music] foreign [Music] we had to share this with you as the table next door was offered the chicken in bladder yes this is an Epicurean delight and absolute signature dish of this restaurant that Paul Baku says has mastered over the time from the famous chef escoffier here the maitre d cuts the the bladder and he pulls out from the bladder this most incredible chicken which is cooked in the bladder keeping it incredibly tender and soft while it's been prepared in the juices of foie gras and stock and truffle and then he carves the chicken in front of the guests you can see here taking the leg and the thigh off directly from the carcass and then he takes uh that piece and then he splits the drumstick directly from the thigh and then puts the drumstick back in the sauce to keep to keep it juicy and then he takes out a little piece called the oyster which is found at the the caucus the bottom caucus of the chicken and then he takes off the other leg you can see here how he's carefully also taking off the breast and then cutting straight through the wishbone pop just like that you'll see him cut straight through the wishbone area so he can now pull the breast away from the carcass in front of the guests this is really a delight to watch because it takes a lot of training and Mastery to work in front of people cutting the chicken in such a manner so this is the most revered chicken you could possibly find in France it's very well known the way the chicken is reared absolutely delicious completely prepared for the Delight of everyone around and served with a truffle and mushroom sauce and the vegetables before dessert we get a pre-dessert foreign [Music] [Music] [Music] [Music] [Music] thank you foreign [Music] fantastic [Music] thank you yes for 39 years runs a beautiful white business your business [Music] [Music] thank you

Channel: Chef Pete

Views: 14,674

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Id: 83KVQebcAv4

Length: 18min 29sec (1109 seconds)

Published: Wed Jul 19 2023