Week-end gourmand à Lyon – Échappées belles 4k

Week-end gourmand à Lyon – Échappées belles 4k

Hello, so glad to be back! This week, I decided to pull out all the stops and spend a 3-day weekend in Lyon and the surrounding area. Known as the world capital of gastronomy since 1935, the City of Lights is also home to Paul Bus, a 3-Michelin-starred chef, named Chef of the Century by a prestigious guide. In this context, I simply had to immerse myself in Lyon and plan a gourmet weekend exploring the local culinary heritage through the eyes of those who elevate it. So, there you have it, my weekend menu. I invite you to fasten not your seatbelt, but your napkin, and above all, to join me at my table for a gastronomic weekend in Lyon. Welcome to my delightful getaway. I know nothing about my life. In Lyon, a delightful and gourmet escape awaits. Number 5, three place settings, two salmon dishes, one sole. Yes, yes, the menu is quite substantial. I made you a little stuffed pig with a bit of veal and a bit of pork inside. So, that’s it, nibbled on, that’s sitting down to eat at 8:30 in the morning. And delicious. It’s a feast for the eyes. It’s like a cake. It’s magnificent. We’re already hungry. A skill that can be expressed in countless ways. So, I suggest you take a quenelle now, and then we’ll drop it into the fillet. The goal is really to capture that fruity sensation without being overly sweet. Here, we have to gently pull the fillets to concentrate the fish. In this case, it’s mostly cards. We’re, in a way, ambassadors for our region. Well, we’re letting people know what’s happening in our beautiful area. 1 2 3 In a city that’s always on the go, like Lyon, a love of good food is a heritage passed down from generation to generation. Mr. BCUS is pictured everywhere. Oh well, Mr. Paul is everywhere here. There you go. Welcome to Lyon and have a good weekend. Thank you. Bye. Enjoy your meal , Jérôme. Hello Sonia. Hello Jérôme. How are you? Great. I’m very happy to welcome you to Lyon. Well, thank you, I’m very happy to be here too. I see you’re wearing the city colors because blue is the city’s color. And I’m welcoming you in front of this mural of the people of Lyon. I think it’s a fun way to learn about the figures but also a whole part of Lyon’s history. Yeah. So, I don’t know, do you recognize any of the figures? Uh, that must be Frédéric Da. Yes. The creator of San Antonio. Pierre, obviously. But we have the Lumière brothers here. Ah yes, the very important Lumière brothers. We also have Édouard Riou, mayor of Lyon for 50 years, and also Tony Garnier, a very great architect. Okay. And if there’s a figure in this sentence that particularly resonates with you, I imagine it’s Paul Buz. Absolutely. So, you had the chance to work with him? I never had the chance to collaborate with him. I met him several times. He helped me a lot when I had my restaurant in Lyon, and I actually run a magazine in his name, Bocus Magazine, which focuses on the transmission of knowledge, because passing on culinary skills is a very, very important value, as are culinary techniques. Yeah. On the way to your hotel, I suggest we try a little brioche, but not just any brioche, a praline brioche. Very good. So, a little something for a snack first thing in the morning. There you go. Let’s go. We’ve finally arrived at Maison Pralu, which I wanted to show you. There’s a queue here. Oh yes. So, what’s the specialty here? Well, there’s this famous praluline. Actually, it’s a brioche that was invented by Mr. Auguste Pralu. Okay. A bit like the Tatin sisters’ accident. One day, this pastry chef had some crushed pralines that he accidentally dropped into his brioche dough. He put his brioches in the shop window. Huge success. They’ve never left the spotlight since. So, this is really the brioche you need to discover today. It’s very special because, as you’ll see, the pralines will melt a little bit into the brioche while it’s baking, and that’s something… Quite formidable in terms of indulgence. So, you see, you have different sizes. Oh yes, indeed. I don’t know your level of indulgence, so… Okay. OK. We’ll take a large one. We’ll take a large one then, please. Perfect. Thank you very much. Have a good day. Goodbye. Goodbye. Tell me you’re not taking me to the theater, are you? We’ll enjoy the praline first. Yes, we’ll enjoy it first. It still allows us to admire the Théâtre des Célestins. A very beautiful building where we’ll settle under the trees. I’ll let you admire the slice anyway. See the… Yeah. There you go. If that’s not indulgent… It’s indulgent. And it’s crunchy with the praline. Very good. It’s not a second thought; if I start the first day of my weekend attacking with morning treats like this, I think I’ll be rolling home on Sunday. Come on, just one more bite. Lyon attracts more than 5 million tourists a year. It has become one of the most popular destinations in Europe. And for its visitors, strolling through the city streets often means discovering its specialties. You probably know that Lyon is the world capital of gastronomy. It received this title in 1935. So today, I’m going to try to show you why it received this title. Pauline is a true Lyonnaise who loves to share her passion for her city’s cuisine. She takes her English, Australian, and Russian tourists to meet local artisans. I suggest you open your nostrils wide because there’s a wonderful smell of cheese. You’ve never tasted Saint Marcelin before. This is your first time. First stop, first discovery at this essential Lyon cheese shop that surprises its foreign visitors. It’s quite dry, but yes, it’s fine, it’s interesting. For four hours, Pauline and her group of tourists walk in the footsteps of the merchants who frequented Lyon since the Middle Ages. Located at the crossroads of several European trade routes, the city was renowned for its numerous fairs. As a result, Lyon has long cultivated a strong tradition of hospitality, with many inns and restaurants opening to properly welcome and feed all these merchants. And of course, these merchants also brought their culinary culture and products, contributing to Lyon’s status as the gastronomic city we know today. The small group stops at one of the famous Lyonnais bouchons (traditional restaurants). “Hello, welcome,” they say. The owner, Joël, worked for 11 years at Paul Bus before opening his own bouchon. So, we give them an introduction to our tourist floats. We offer them easy-to-eat dishes because the gignonnaise is based primarily on offal, like oxtail, for example, which is a very flavorful dish. Then we have the chicken liver terrine, which is also made with chicken giblets. So it’s a good way to discover Lyonnaise cuisine and offal as a first step. If you don’t have any preconceived notions, you can’t help but love it. You recognize a good bouchon because you’re warmly welcomed. The owner might be a bit on the plump side , or the owner’s wife might be, but as soon as you arrive, you feel comfortable. That’s what it’s all about . It’s the story of this generous cuisine that Pauline likes to tell at the end of her visit. From the late 19th century, women employed as cooks in bourgeois families gradually began to set up their own businesses. They were nicknamed the “Mères Lyonnaises” (Lyonnaise Mothers), and their restaurants became the most sought-after in the city. Brasier, known as Mère Brasier, was the first woman to earn three Michelin stars. And you might even know someone in the back—a very famous Lyonnaise chef. He was trained by Mère Brasier, which tells you just how important she was. The most famous Lyonnaise mother still inspires chefs today. Mathieu Vianet is one of her heirs. Encouraged by Paul Bus, this adopted son took over the legendary restaurant in 2008. From La Mer Brasier. The shock I experienced when I first walked into La Mer Brasier was the atmosphere, finding these small rooms everywhere. The bar was like that with its tiled floors. For me, taking over this establishment, taking over La Mer Brasier, I had to try to find a connection with the sea for all chefs because that’s what it’s all about. But I wondered what La Mer Brasier’s cuisine would have been like in 2008 if it had been here. From La Mer Brasier, he retains certain flavor combinations while recreating his classic recipes. Very quickly, he earned his second Michelin star here. Right now, I’m plating a dish from the lunch menu, a special pig that has been matured in hay, and we’re making a hay jus. Little mustard sprouts, please. The chef goes all out. In Lyon, more than anywhere else, a meal is a special occasion. One of the Lyon sayings I really like is, “At work, we do what we can, but at the table, we push ourselves.” And that says it all. Mealtimes are important. Giving rhythm to people’s lives through taste and flavor is what the great Paul Bus strove to achieve. He passed away in January 2018, but his memory lives on in every Lyon kitchen and on every table. Listen, here we are. Place Belcour, one of the largest squares in Europe, the epicenter of the city. Ah yes, it’s a meeting place. It’s a place where people cross paths, where you can pass right by Louis XIV. So, to tell you the story, the sculptor committed suicide because he forgot the stirrups at the end of his sculpture. Ah, there you go, it was a bit… it was a little tough. There you go. But it’s a very beautiful statue. And here we are, we’ve arrived at your hotel. We’ll meet here. See you later. See you right away. I’m coming. Sir. Hello. Hello madam. I have a reservation, my name is Pitorin. Thank you. Very well. I’ll see you. Thank you. Here is your room, which overlooks Place Delcour. I’ll let you get settled in. That works. Thank you. Hello. Hello Jérôme, in French. So what’s this vehicle called? A Cyclopolitain. Cyclopolitain. Very good. Eco-friendly, practical. Yes, it looks electric. I hope so for your sake, anyway. Come on. Ah, that’s really nice. Up there is the Notre Dame de Fourrière Basilica. That’s it. Notre Dame de Fourrière. We’ll also arrive in front of the town hall on this large square, Place des PO. So, you know Jérôme, I’d like us to go buy some vegetables because I’d like to cook something for you. Okay. So, there’s a market in the neighborhood? Uh, no, actually, I’d like to go to the farm. To the farm? I’m not sure you’d really agree to cross the Lyon countryside. No, but yes, because this farm is actually in Lyon, but really in Lyon. Okay. So, here we are at Pierro’s, at Pierro’s in the 9th arrondissement of Lyon. It’s quite incredible. You see, a farm right in the city. Pierro, this is Sonia. Ah, this is Sonia. Hello Sonia. I’m not scared. You’re used to dogs. Hello. Hello Jérôme. Jérôme, I’ll go with her. Pierro. Well, very good. Oh yes, because she’s carrying it all by herself, so… Oh yes, yes, all by herself. Yes, I see, 1896. That’s the origin of the farm. Absolutely. So it was my great-grandfather, the 4th generation, who took over the farm back then. And what was it like? Over a century ago, the farm was here, but I imagine the city wasn’t as big, so it didn’t extend this far. So, exactly, we were annexed to Lyon in ’63. Okay. After that, well, lots of farms were sold, and so, well, this is the last farm in Lyon. And what do you do there? You have chickens, right? Yes. So when the children come with their parents to buy vegetables, they also come to see the chickens. Some of them have never seen a chicken, or the rabbits with the baby rabbits. They’ve never seen that in their lives. And that’s great, isn’t it? Yeah. So, my Pedro then. Baby, here. Hello Pedro. There you go. Hello Pedro, how are you? Almost 4, Pedro. Wow, you’re living in a dream, Pedro. You wouldn’t imagine it when you’re driving around Lyon. You wouldn’t imagine having 6 hectares of greenery like this. It’s completely impressive. Actually, a few years ago, there was a project with a company to buy your land and, well, there you go, to build tower blocks. That’s what it was about, and everyone mobilized. We collected 2,000 signatures on petitions because people were really against it. Great, huh? Amazing! I have to put up a barrier because if Pedro were out there, he’d eat all my vegetables. Okay, you see, we’re getting to the fruit tree there, we can pick a little bit. Come on, let’s go. So, you see, that’s the dream, H. H, so you know we pick well with the tail, it’s essential. So, you’re open to the public, meaning if I’m passing through Lyon tomorrow and want to buy some produce, I can stop by your place. You can come directly. Yes, absolutely. So, only Monday and Thursday evenings at the farm, since those are the two days I harvest to sell fresh produce, and people are used to it, they know me and they come regularly. You know, Pierro, maybe we should go see the vegetables you’ve harvested so I can see, and I ‘ll cook, especially. I’ve started preparing for the market tomorrow morning. So, if possible, I’d like some greens, with salad, herbs. Yes, radishes. Beautiful. Radishes. Small new radishes. Do you have any small fresh onions? Yes, of course. I have all that. Look. The smallest ones possible. There you go. Look at yourself. They’re new. Well, these are beautiful. These are magnificent. We’re already hungry. How lucky to have this right in the heart of the city. So fresh. It’s magnificent. Thank you , Jérôme, we’re arriving at the Parc de la Tête d’Or. It’s really the largest park in Lyon. The gate is impressive. See you in Versailles. So, you know, it’s the largest urban park in France. It’s about 120 hectares. Oh yeah, indeed. And here, for example, you see, you have the lake for a little boating. Then, if you want, there’s a wildlife park over there. It’s magnificent, isn’t it? So, Jérôme, we’re coming home. Okay. It’s this way. Go that way. There you go. Sorry. Oh yes, we didn’t do it on purpose. If you live on Rue Éti, a meeting, we’re all set. There are no coincidences. There are no coincidences. I suggest we go cook something. Okay. Onions? No, we’re going to make pistachio sausage. Ah, another Lyon specialty. There! Thank you. The kitchen is this way. Fine dining. Magnificent. Yeah, totally. Beautiful light. So, Pierro’s radishes. Okay, I suggest we start with the sausage. Actually, it’s a serval. So, a sausage that needs to be cooked. This one I chose is Mori pistachio. But there are lots of flavors. Great. Anyway, we’ll add the Mori and the little pistachios. Ah yes. So, we always start with cold water, no salt, nothing. Just water. In water , and you let it simmer for about twenty minutes. Would you like to make a little bread dough? If you want. I’ll let you knead it for a few seconds. So, tell me how you got into cooking? What made you want to do this job? Actually, I was born into an Armenian family where food is very important. I always cooked with my grandmother. So, little things, you know. I learned to do simple things when I was very young, around the age of four. And actually, my passion was writing, and I started out as a journalist. Okay. So, while reporting, I discovered the profession of chef, and I really felt drawn to this very fulfilling career, so I gave it all up. I opened a restaurant in Lyon for seven years. Okay. A wonderful adventure, and then a few years ago, about ten years ago, I wanted to pursue other projects. For example, To make cookbooks, to share my passion for cooking, and to show how accessible cooking can be. Cooking makes you happy. Cooking is an antidepressant. I champion cooking as a tool for happiness and well-being. Great. You’re going to brush the bread dough with a little egg yolk. We’ll take our sausage and pinch it to seal the dough well. Then we’ll let it bake for 30-35 minutes in a very hot oven. You see, I preheated it to 235°C. Yeah. Not bad. So, Jérôme, I’m going to show you our little secret corner, our office where everything happens. Hello. Hello Jérôme, nice to meet you. Hi. How are you? Are you working? Well, yes, a little bit. We’re choosing photos for an article for the new BCUS magazine. Okay. We’ve been living and working together for 25 years. There you go. Wow! The cook is Karen Torosian, who won the pâté en croûte championship . World pâté en croûte championship. World pâté en croûte championship. Watch out. Excellent. We would n’t suspect that at all. And that’s… Ah, that’s you? Yes. Zero-waste cooking. For me, my zero-waste philosophy is to have very elegant dishes that make you want to invite friends over and offer them peelings and leftovers. There are some great things. Ah, it’s ringing. So, I think we need to go see our sausage. Let’s go. Oh! And here’s your creation. Our… It’s very beautiful. Emmanuel, then? Well, it looks very good to me. Now we have to taste it. I’m really enjoying it. Well, thank you for this discovery. I imagine we’ll taste other things together before the end of the weekend. I’m going to take you to a snack, and there will be a few surprises too. Oh, I’m going to be spoiled rotten. Okay. Good. In the heart of Beauolet, this castle has housed a 100% Japanese school for 40 years. These 19-year-old Japanese students complete their chef training here in a unique school entirely reserved for them. For Kenya, French gastronomy is the world’s benchmark. Hey, I just told you to use your head. I was in middle school when I first tasted French food in Japan. I remember being surprised by the beautiful presentation and the very good taste. I wanted to see how it was done in France, what kind of ingredients are used. After a year of training in Japan, Kenya and his classmates have 5 months to perfect their French cuisine under the watchful eye of their teacher. The breaded mussels yesterday weren’t pretty, so please work hard. Our role is to prepare them, so it’s really about putting them in the context of a French kitchen, which will give them a bit of a boost. The biggest difficulty is the French language. Technically, we always manage more or less. But Alan’s understanding of French is quite difficult, especially at the beginning, because they have very, very little knowledge of French when they arrive here. Add a little ketchup, please. Okay, ketchup. Great, that’s good. Check with the director of this school. Unlike any other, the founder, Shizu, a Japanese food journalist and close friend of Paul Buzz, was well acquainted with the school. So, it was the founder, Mr. Shizu Tsuji, his son, the current president Yoshiki Tsuji, and of course Paul Buzz. In 1980, with the help of the “pope of French cuisine,” Shizu created a school 40 km from Lyon, 20 years after opening his first school in Osaka, Japan. The idea behind being in Beaulet was to find a relatively quiet location so that students could study away from the city, showcase our culture—the culture of castles and beautiful establishments—and also benefit from the environment for the ingredients. We might have been in Paris, and we might have attracted many more students, but the operating conditions would have been much more difficult. Table number 5, three place settings, that works. Salmon, a sole. Yes. Yes. To follow, a John Dory, a veal, a pigeon. Every day, the students have to provide service just like in a real restaurant. They take turns being cooks, servers, or customers. Thank you. There are many ingredients that are different from what you find in Japan, and you may or may not like them. Tasting all these ingredients is part of the learning process and helps develop your sense of taste. Personally, I have a lot of trouble with cheeses. For most of these students, it’s their first time living in a foreign country. On weekends, they can enjoy life in the village. Today, the school’s soccer team is playing against the village veterans’ team. This kind of event allows us to interact with French people and, above all, it allows us to get closer to the villagers. It’s a very good experience. This moment of relaxation and sharing with the locals allows them to discover the local culture and the French way of life, which is a real plus for the students. After only two months here, Mike, who had planned to return to Japan after his studies, is now considering working in France. The importance the French place on family time is something I’ve observed since being invited to stay with French families. Their way of working and making the most of their free time is very different from how we use our time in Japan, and I ‘m very curious to try living like that. That’s why I’d like to return to France. Before Mike, other Japanese chefs chose to settle in France. Trained at the Tsuji Culinary Institute in Japan, Tsuyos honed his skills in Tokyo. But it was in Lyon that he chose to open his restaurant in 2009. Previously, the goal for Japanese chefs was to come and learn French cuisine locally. But today, more and more come to test their cooking here, and they see it as a challenge. For Tsuyosi, the gamble has paid off. His refined dishes, with a French base and a Japanese touch, quickly won over gourmets. His restaurant is fully booked every night. After 10 years in Lyon, Suyoshi can’t imagine his life anywhere else. Long live here. Tsuyosi has found the ideal city to let his talent flourish. Like him, there are about twenty Michelin-starred Japanese chefs in France. Perfect, madam . Thank you very much. You’re welcome. Magnificent. It also has its big brother, the Saint-Félicia, which also comes in a truffle version. So when it’s good, hello, madam, excuse me. You’re welcome. We were discussing, as you probably suspected. Well, it’s going well. You’re having some photos taken at… Yeah, yeah, absolutely , exactly. There you go. And we meet wonderful people. Yeah, passionate about their work. Once Mr. BCUS is photographed everywhere. Oh, well, Mr. Paul is everywhere here. There you go. Perhaps you supply his establishments? Yes, always have. Mr. Paul always led us to excellence, and he was passionate about local produce. So Léal bears his name. It’s called Al de Lyon Paul Becuse. Uh, I hope everyone is well aware of the importance of product quality. So you must be thrilled, if you’re a food photographer, to have such high-quality products. There you go, this is a feast for the eyes. It’s like cake . Or cheese. Or cheese. Thank you, madam. You’re welcome. My pleasure, thank you very much. I really want some, you know. I’m holding back because I know that in three days, otherwise I’ll come back with 10 kg more. So, Jérôme, I came to pick up some products that will be used to take photos a little later. Okay. OK, that works. Sir, hello. Hello, sir. How are you? Hello. Hello. How are you? I’m fine. Thank you. We’re looking for crayfish. Yes. To make Nantua sauce. Okay, perfect. I’ll get some for you. Great. So, Nantua sauce is the one that goes with quedelles. Yes, There you go. Exactly. It’s a… there you go, we make crayfish butter and there you go. Thank you very much, sir. Thank you, sir. Thank you. And a classified flight. Very good. So, Jérôme, we’ve come to get some cinnamon rolls. Pike cinnamon rolls. Yeah. Connelle Bonnaise. Ah yes, cuttlefish ink. Spinach, basil, goat cheese, olive, tomato, morel. Ah yeah. Yeah. Gentlemen , well, listen, we need some pike quenelle. Yes, that’s perfect. All pike like this, 30% pike. And what is the origin of the connelle? Is it really from Lyon or did it exist in… There, it’s really from the region. There were so many pike that a baker had the idea of ​​making choux pastry, because it is choux pastry, and incorporating pike flesh into the choux pastry. And I think it dates from 1800-1830, something like that. Oh yeah, exactly. Have a good day. Thank you too. See you soon. Goodbye. Goodbye. It’s like this whole neighborhood. Which part of town are we in? Well, here we’re in the Croix-Rousse district. It’s the 4th arrondissement of Lyon. It’s an arrondissement that overlooks the rest of the city. Sorry. Thank you. After you. Well, welcome Jérôme, to my little studio. This is where a lot of things are created. Here, you have two photos of Lyonnaise dishes. Lyonnaise dishes? Yeah. We have the veal kidney that’s going to be breaded. So here, it’s falling into the flour, and on the left, uh, we have the macaroni gratin. What’s the principle? The idea is to break down each recipe with the ingredients that compose it. Okay. And you haven’t explained to me who you work for? Do you work mostly for magazines? Yes. So, specialized food magazines, uh, press, from Michelin-starred chefs or not, like Paul Bocus for example. Yeah. Great work, huh? Well done! Thanks, Jérôme! Yeah, it’s great! A real eye for things and a desire to eat everything on the plates that you really elevate. Listen, we’re going to try to do even better now. So, Jérôme, we’re going to fill the tray. Go ahead, the one that’s above or below the camera . I have two sauces, and this will give us the base for our photo. It almost looks like painting. So, I suggest you take a quenelle, for example, and then we ‘re going to drop it this way. You see, I’m going to show you the ideal position, right here. There. Exactly. There. Absolutely. OK. So I’m going to drop it. Go ahead, whenever you’re ready. So, there you go, Jérôme. Magnificent. Listen, the result. Magnificent. Incredible. Yeah, it’s superb. You see, you can clearly see the texture of the quenelle, and then there’s a nice splash. Which means we managed to capture the moment the quenelle touched the surface of the Nantua sauce. So there, we have a perfect result. And now, well, I’m going to throw the crayfish. And well, throw the crayfish. Go on. Could you turn off the light, please? I’d be delighted. So, the verdict? Verdict. Uh, well, it’s to one side. It’s a little bit to one side. There you go. Exactly. So, that means you often have to start over 10, 20, 50 times. We could spend all night on it. Okay. Well, I have a play tonight. I understand. But I’d be curious to see the result before I leave. Well, no problem, I’ll come by with the result. Okay. Wait. Thanks a lot, Jérôme, and see you tomorrow. And see you tomorrow. Sounds good. I’m crossing my fingers for the dives of the dead. Yeah. Excuse me, sorry. The news. What a joke! There are wars and then there are refugees. They’ll talk to you about politics, terrorist attacks, and then the squabbles of Jews, imams, and Catholics, protesters and police officers. I told you no. Oh, I’m telling you yes. And I told you no. Well, no, I’m the one saying no. I told you yes. Oh, well, no, I’m telling you no . Who’s saying no? But in any case, I’m telling you no. Good evening. Good evening. I’m coming in the Backstage. Emma. Well, yes, yes, yes. Hi Jérôme, kisses. No problem. So, can you explain to me how this Guignol puppet theater tradition originated here in Lyon? Well, yes, it originated in Lyon in the 1800s, between 4 and 10. So, Laurent Mourguet was a puppeteer in the public square, and at that time, he had a musician sidekick who poured quite a bit of grape juice, that’s what we call it. And this guy disappeared overnight. And so, Mourguet supposedly sculpted his first puppet in the likeness of this gentleman. And was it to entertain his patients or something? Well, it was a bit like that, and it quickly became a kind of live local news bulletin. You’re essentially going back to the original principle of making satires and parodies, even today. So, tonight, that’s exactly the case. Okay. We’re right on target. It’s a political and social satire that’s written very quickly, rehearsed very quickly, and performed only once. Wow! Hats off to you, we also do shows for young audiences. Well, hello, I’m Mrs. Pitorin. I’m Jérôme’s mother, as you can see. We have the same hair color, it’s obvious, isn’t it? That’s really great. Well, I’m looking forward to seeing it, anyway. Well, hi everyone. Good evening everyone. Good evening. Oh, there’s a smell coming from over there. It’s Bordeaux. Bordeaux? Yeah. Some Bordeaux in the audience. I’d like to ask if you could leave, please. Please. Who’s here? No. I’m telling you no. No. So if you say no, I’ll say yes. Oh no. Well, yes. Well, yes. You’re going to make up. Reconcile. We’re going to plant a tree. Trump and Macron, they planted a tree. Okay, that’s fine, I’ll go find a tree. You’re looking for a bell. Did you see it go by somewhere? Geno, I’m here. Oh, it’s right here. And thank you, thank you, thank you all again. Located on either side of the river downstream from Lyon, the Rô Valley is the premier orchard in France. All sorts of fruit grow there according to the seasons. An inexhaustible source of inspiration for Philippe, named best jam maker in France in 2004. Every week, he travels the roads of his region in search of the best products. We have a region very rich in fruit and in producers, including small farms. We have many farmers’ markets, both conventional and organic. That’s the huge advantage of this region , and for me, well, as a jam maker, it’s ideal. Within a 50 km radius, I can find just about everything. Today, he’s visiting one of his producers located in the Monts du Lyonnais, a small mountain range where red fruits like cherries, or here, strawberries, are traditionally grown. Hello Dominique. How are you? So, how are these strawberries turning out? We’re having a great season. Here, look. You can taste them. Go on, see what you think. You can only make good jam with good fruit. Ah yes, very fragrant, sweet, in short, good fruit. We’re in a region here, the Monts du Lyonnais, where strawberry cultivation thrives because we’re at altitude, we have cooler temperatures, all that. So we’re able to get fruit that really meets our needs. For my preparations, you need good raw materials, and without them, I can’t do anything . It’s true, that’s important. I need a flavorful fruit, a fruit that ‘s ripe, that has good taste. There you go, Philippe, great. Well, thank you. You’ll be able to make some beautiful jars of jam. Here we go. Thank you, and sell them to your customers. Before becoming a jam maker, Philippe was a chef. Throughout his career, he wanted to showcase local products. He combines his fruit with flowers or aromatic plants, and then finds inspiration in the botanical garden created by his wife. Every time I go to a plant fair, I always bring back new plants, and I have her taste them, and sometimes, well, we try them out. That’s how it is. He created the cherry jam with scented geranium using a Geranium tomatosum that I had brought back from an exhibition. It’s also important to try slightly unusual combinations. So sometimes it’s a bit daring, but you have to try. You never know. Sometimes it’s a surprise. Philippe only works with fresh fruit. He prepares the day’s strawberries and then lets them macerate for 24 hours before cooking. The goal is really to capture that fruity sensation, but not to be overly sweet. What should awaken our senses is the fruit itself. Copper has its reasons for being used in jam making. Quite simply, it’s a very good thermal conductor. So, we get very even heat distribution. The second reason is that it’s a living material, and that’s what allows us to better preserve the colors, whether yellow like pineapple or green like kiwi. We get better color reproduction. Philippe works by hand and can only process small quantities of fruit at a time. The essential ingredient for everything I do is time. And time is truly important when you want to produce quality. His traditional method of production is the source of his success. His little jars of jam have found their way to the tables of Michelin-starred chefs in the region. Hi Philippe. How are you? How are you? Are you bringing us back to the sunshine? Yes. Well, listen, it’s coming. Welcome. Philippe Gérardon has created a sweet and savory recipe based on duck and apricot jam. It’s very delicate, it’s subtle; there’s nothing overpowering when you taste it. You get the color, you get the aroma, you get the expression of what I grew up with in the Rô Valley when we walked through the apricot orchards. You’re immersed in it. And for me, having had the chance to travel extensively around the world, when you go to northern Madagascar, Diego Suarez for example, vanilla, well, there it is. It’s always interesting to see how they rework my product in the kitchen. It gives my product a second life, I would say. We are, in a way, ambassadors of our region. Well, we let people know what’s happening in our beautiful area , and they want to stop here. Europe stops at our doorstep. The products of the Rô Valley contribute to the renown of Lyon’s gastronomy and inspire the best artisans. You’re really very happy to be able to share this breathtaking view of Lyon with you. A 360° view from one of the towers of the Notre-Dame de Fourvière Basilica. Enjoy this moment with me. Thank you. Thank you, friends. Santz. Good. Hello. Hello, Geron. You’ve arrived in town. I think you started early. A little alarm clock sound for the morning. Whoops. So early, then, that’s what “méchonner” means: sitting down to eat at 8:30 in the morning. Yes. To be in good shape for a long and beautiful day. Well, I’ve never “méchonner” in my life, so I’m delighted to try this experience with you. What are the… We’ll start very gently with a little bit of sausage. Thank you. And then, well, you see, look, Olivier is arriving with the famous salad bowls. Hello. So, well, there you go, I’ve put in some snout, some veal foot, lentils with brains to prepare the “goziier.” Okay, so we’re preparing the “goziier.” It’s a little “canille” moment like that, you see, a bit out of time. You see, from the first bite, I find that it goes down well. You’re immediately hungry. And so, why do it at 8:30 in the morning? Everyone can do it at lunchtime or in the evening. Actually, it’s the snack of the silk workers , but also of many workers who start very, very early. The silk workers were those who worked in the silk industry. Exactly. Exactly, it’s a moment of relaxation. We laugh, we’re really free from, you know, all constraints. And the “machon,” that’s a practice that dates back to, what? The 19th century. So, we often draw a parallel between the silk workers, the court, and the silk workers’ revolt of 1840. This “machon” isn’t necessarily about the workers making demands. There are also the bourgeois who… Their factory business, the silk, okay, and the Canus trying to advance the craft. That’ll do. This is my plate. There you go, it’s just for you. Al, I made you a little stuffed pig with a little veal and a little pork inside, which I cooked all night, very slowly, with love. Well, thank you, it’s beautiful, isn’t it? Come on, I’ll serve you a little bit of stew, as we say where I come from. Where’s your home? My home is in Deux-Sèvres. So it’s the countryside, tripe, brains, all that. We’re not afraid, are we? Pardon? It’s the water. It’s normal. Take away his glass of white wine. It’s melting the sauce. Terrible. Ah yes, it’s the cooking. It’s just magnificent. Come on, Canu brains. A little Canu brains. Let’s go, we haven’t eaten anything yet. It’s like cottage cheese with condiments. That’s it. Shallot, white wine. I love it. But it’s true that it needs to be spicy. You have to take a step back when you’re talking about the farmer after the “Yeah.” The canu’s server, there, there, you’re a purebred Lyonnais. Well, I’m in the middle of an education, thank you. You’re getting me up. So here, Jérôme, we’ve arrived in the Confluence district. As you can see, it’s a completely new district, and in fact, this waterway has been completely developed from the ground up , and there’s a sporting event here, I see. Yes. Today, we’re going to watch a jute tournament. Okay. Watch out, blue team! Red team! What are you betting on? Ah, blue team! Ah, red team! Of course. Red team! And yes, red team! That’s it. I have a question. There you go, we could really feel the professionalism. But the red team, I’m sure they’re stronger. Ah! That’s some serious skill. You don’t do that in the morning before making a nice little recipe, a little one that just stretches your fingers. Hello. Hello. We’re not making fun of you, we admire your flexibility. It’s because the position was very athletic; it’s not just a game of strength. It’s not just a game of strength. It requires a lot of flexibility, technique, and tactics. It’s an extremely complete sport. So, you’re part of a club. There’s a federation. Uh, yes, so actually, we’re the Mulatière jousting club. We’re right at the confluence of the René de la Sa river. Our club has existed since 1891, so it’s been around for quite a while. The jousters used to be called “rescue jousters” because they were the players who came to the aid of the people during the floods. In France, in Lyonnaise jousting, we have about 250-300 players. So it’s a very niche sport. Yeah, and unfortunately, too niche. What category are you in? Well, I’m in the middleweight category. So that’s a category for players up to 78 kg. Your name is Alexis. Alexis, we’re going to bet on you, and we ‘re going to place some bets, okay? Thank you very much, see you later. So, see you soon. Go for it. Come on. Oh dear. Alexis. Go Alex! Go Alexis! Oh! Well, imagine the force, you can feel the power released by several tons of water, and the inertia of the boats. I knew about jousting, but in the south of France, no, yes, in the south, that’s it, no, it’s not the same. We do the splits, that’s what it’s all about, you know, that force. Have you ever done jousting? Have you ever done any adde? A little bit, if not in France. I’m 85 years old, I did 70. I started at 10, I stopped at 70. At 70, you’re playing in the… (laughs). 70 years old. What’s the rule in a nutshell for adde? Well, you mustn’t put your knees down. You’re only allowed two feet touching. Okay? Two points of contact. Two points of contact. The main goal is to knock your opponent into the water. To knock the opponent over. Well, that’s fine with you, we know all the nuances. Can I still shake hands with the multiple French champion? Thank you. I’ve enlightened you about this sport. But it bothers me a little. Go Alex, go red, white, Lexi of Matter, winner of the past round of the game. You’re still on your “bravo Alexis,” bravo Sonia, I’m going to abandon you cowardly. I’m going to do the via ferrata with Jonathan TV, who you might know, you know who he is, the photographer. So, we’ll meet again tomorrow. Yes, I’ve prepared a surprise for you. That is to say, it’s located on the hill, but I won’t tell you more, it’s a surprise. OK. See you tomorrow. Kisses. Thank you and thank you for this good time. I discovered the Pionnet cheek, I didn’t know it. Listen, it was great. See you tomorrow. Yeah. Concentrate what? Tomorrow. Seen from the sky, the Dombes resembles a mosaic of water mirrors where colors and clouds are reflected. Located northeast of Lyon, it is one of the largest wetlands in France. These 12,000 hectares of expanse have earned it the nickname “Millet Country.” Originally, the Dombes region was a vast marsh. Monks created this stunning paradise for fishermen and birds. The centuries-old fishing technique has remained unchanged. This pond has been drained , leaving only water, repeating the same actions as their ancestors. So, here, we’re going to pull the nets in very slowly to concentrate the fish in the deepest part of the pond, what we call a fish weir. In this case, it’s mostly carp today. Pierre, go to the other side and tighten the net on this side. Pascal is in charge of today’s fishing. He’s been a fish farmer for 40 years, like his father and grandfather before him. He manages several ponds like this one. Every day we discover something new. We’re lucky to be able to work in a world and in an environment that’s good, not easy, but where we can relax while we work. It’s still a bit of relaxation, even if it’s a relaxation we pay a high price for because it’s work every day, at any time, sometimes even at night, so family time sometimes takes a backseat. It has to be a passion. Pierre, did you add the oxygen beforehand, or go ahead? The Dombes region is the leading fish farming area in France. As soon as they’re out of the water, the carp are stored in oxygenated tanks for transport to the processor, which will then supply restaurants in the region. The fishermen who came to help Pascal are also fish farmers. He’s thus perpetuating the spirit of mutual support that characterizes this type of fishing. In the Dombes region, tradition dictates that participants share a snack, like this time the famous carp gougonnettes. A carp gougonnette is a fillet of carp, deboned and cut into thin strips, like fries, as you can see. It’s turning a little. Well done. Thank you for negotiating a fish. Very well done. The fish of the Dombes are threatened today because maintaining the ponds is expensive and the price of carp is very low. Pascal and his colleagues are fighting to preserve the ponds and maintain their livelihood. Freshwater fish was once a dish fit for kings. Kings ate carp at their tables. Today, it is important that fish are present, and studies have shown that the more fish there are, the more birds there are. Therefore, we have a duty to future generations to preserve and protect this heritage. Only by maintaining fish farming can the entire ecosystem of the ponds survive. A rich flora thrives around the aquatic plants, and hundreds of bird species come to feed and breed there. Maurice is passionate about his birds. He works for the National Hunting and Wildlife Office. Yeah, there are some tufted ducks right in front. Right in front. Maurice and his colleague are the eyes and ears of the Grand Birrieux pond, a protected area. This pond, with its reedbeds, serves as a year-round refuge for mallards, fulks, tufted ducks, and other rarer species. Okay, you can already see a flock of two males and one female red-crested ducks. We’re monitoring the area, which means regular counts of all the birds present, mainly ducks, which are very good indicators of how the ecosystem is functioning. And the more nesting birds there are, the better. Maurice carries out this count once a week during the nesting season. In recent years, wildlife has had more difficulty reproducing because the ecosystem is under threat. Some ponds are no longer maintained, and others have been drained to allow for more profitable cereal crops. This magnificent biodiversity exists, but it’s suffering. A lot of collective effort is needed to even reverse some of these trends, and that’s undoubtedly what motivates me to continue working in this region. To sit by a tree or be in the middle of a wood in your own little world and then listen to the birdsong, to feel at home because you know absolutely all these birds around you and maybe even look for the little creature, the one you don’t know. That, I find extraordinary. The Dombes is a living natural environment that needs its trees to preserve its richness and its identity. Ang girô, my kit lon. I’m taking you to the Pilat massif. OK. So, it’s a small regional natural park located about fifty kilometers from Lyon. OK. So, we’re going to get some fresh air. We’re going to get some fresh air at a bit of altitude. It’s going to be a bit of a climb then. It’s going to be a bit of a climb. Yeah. We’re going to clear Canu’s head. I’m constantly eating. It’s good that you’re taking me to do some exercise. It’s changed a lot here. Here, we’re at the very beginning of the Pilat massif. Okay. And what is the Pilat massif itself part of? The foothills of the Massif Central. Yeah, that’s it. Exactly. Exactly. It’s so beautiful! It’s a lovely place. We’ll gladly come back. And you, who are often cooped up in your studio, must really crave wide open spaces like this. Yeah, yeah, yeah, exactly. Let’s get some fresh air. Hi Jonathan. Hi. How are you? Is the road good? Yeah, perfect. Hello Jérôme. Hi Éric. Okay. You’ll be leading the climb a bit. There you go. Welcome to the Pilat. We’re going to cross the entire Gouffre d’Enfer (Hell’s Abyss). The Gouffre d’Enfer, that’s something. Makes you want to go, doesn’t it? There you go. Atmosphere. Yeah. You know this place like the back of your hand, don’t you? I’ve lost count of how many times I’ve been here. Yes, that’s really true. Yeah. Ouch, ouch, ouch. Yeah. So, first rule, never let go. Yeah. And then, to progress, we have rungs, ladders, little rope bridges, walking on cables. Come on, you’re not allowed to touch the electrified cable. That’s right. Hey, you guys are awfully fast there. Do you want us to slow down? You do this every weekend. Ah yes, this is already a bit more rock and roll and it’s a moment that’s both athletic and enjoyable. It’s true that it’s an activity that also depends a lot on your fear of heights. You step out of your comfort zone. Exactly. Yeah. How many meters of drop are there then? Roughly speaking, let’s say a little over a hundred. That’s not bad already. It feels good to exert yourself too. It gives you a certain feeling, you know. It’s true that since I arrived, I haven’t really tasted nature anymore, you know, with what I’ve been eating. But it’s kind of like going back to basics. There you go. See you later. Okay , see you right away. Watch out, Jérôme’s about to go. Woohoo! Oh, that’s great. Anyway, thanks for these wonderful sensations and thanks to nature for these beautiful landscapes. You’re welcome, Jérôme. Hello. Hello. We just finished tidying up in the middle of work. How are you, Ch? I’m fine. Hello. So these are the famous goats that make your Rigotte cheese. There you go. So we’re going to take them out and then we’ll go to the park with them. You need a professional. To herd the goats? I certainly hope so. Jonathan is a true goat expert. We already have a sheepdog. We just need the shepherds. Come on, let’s go outside. Okay . Okay. How many goats do you have there? There are 230. Wow! So our Rigote de Candry is a goat’s milk cheese. The term Rigote comes from the word Rigole, the small streams that drain the meadows of the Pilan. And it takes its name from where it was sold. It was sold in Condriu. Okay. Very good. There you go. Rigote de Condriuleu is a cheese with a protected designation of origin, I believe. Yes, we were granted AOC status. The Appellation d’Origine Contrôlée (AOC) is the national level. We were granted it in 2009. Ah yes, indeed. There you go. And the 2013 OP, the OP is the European level. There you go. But it’s great anyway. Well , eat well, girls. A good appetizer. There, because, by default, you ate half my pants, but we’re looking for it, right? Okay, let’s go buy some cheese. So, little Rigottes by the C or little Frigotes by the three? Ah, by the C, I’ll even get you two packs of C. Two magnificent packs. I’m part of a group and we get together from time to time where we taste wine and Rigotte cheese, and there’s a tasting planned, and it would be a pleasure to have guests. But I don’t know, do you have time or not? Yes, listen, I’m on the weekend. You’re driving me, that’s why I’m asking you, well, with great pleasure. Hi Claude. Hello. So, what welcoming committee? What welcoming committee? Pleased to meet you. You’re bringing us guests. Hello. So, this is your formal attire. The Condriilleux Wine and Rigotte Brotherhood. Very good. It’s a group of people who appreciate the good things from the local Pilin region who got together about six or seven years ago. They founded a brotherhood to promote wine and Rigotte cheese. Okay. Have you ever had the chance to pair Rigotte and Condriilleux? No, this is a first. It’s a first. Yeah. Well, let’s taste our good Rigotte first. Thank you. Well, I like it because the texture is just how I like it. Not too much. There you go, it’s not too hard. It’s excellent. Yes, it’s indeed a combination of the two. In this one, I mixed the two. I don’t know if they’re good. Have you tasted this one? Very aromatic, really. So what you’re saying is very interesting because we really have this fruity floral aspect, which is truly the essence of Condrieu and Viognier here, with the added minerality and freshness. So we really get this impression of sweetness, but it’s a false impression because it’s a dry wine, but we really have this freshness, this sweetness. The problem is that once you taste it, you’re hooked, and then you won’t want to leave the region. There are worse places to be, right? This region is magnificent, in any case. Cheers to the brotherhood! Thank you for your hospitality, by the way. Just kidding. In Au Vigneron, less than an hour from Lyon, the southern Beaugelet region holds a treasure. Here, the walls of each house play with the sun’s rays and illuminate the landscape. It’s called the land of golden stones. Among the forty or so villages that make it up, the medieval town of Oin is one of the most visited. Inspired by the charm of the old stones and the gentle pace of life in the region, Didier chose to open a watercolor studio in the Douin villages four years ago. The villages of the golden stones, especially this one, are a gift for an artist. In fact, they’re a gift for a painter. Because they’re full of color. So, I really like the atmosphere that emanates from these villages. The pressure that these golden stones can have, between this golden aspect, condemning the stones, you know? Ultimately, it’s perhaps not by chance that we call them golden stones. So, to paint the golden stone, I naturally use… The R that I’m relighting a little bit with a slightly more orange tint, you know. The golden stones give the region its identity. Used in the construction of houses and churches, they were highly prized until the 18th century. But gradually, builders abandoned them in favor of less expensive materials, and the quarries closed one after another. Abandoned since 1947, the Glay quarries were Daniel’s playground when he was a child. It was like Colorado. We used to come here to play cowboys and Indians. There were about ten of us kids from Lyon. We’d come on vacation and roughhouse in these places, and then we were good friends and went home with a few scratches. But it was all good-natured and friendly. Well, you see, we absolutely have to try and stop this vegetation on the hills up there. With a handful of enthusiasts, Daniel has rehabilitated this site, which is now open to the public. I was determined to restore this place and preserve this heritage, because it is, after all, an important heritage site. On par with the pyramids of Egypt. This limestone has been present in the area for 175 million years. At that time, a shallow inland sea covered the region. You can clearly see the remains of seashells glistening in the sun. You see, this is the result of the sedimentation of marine organisms that teemed in these seas at the time. These organisms lived and died, and so the skeletal elements of all these marine organisms were deposited over time. This is the rock you see today, colored by iron oxides. To bring the site back to life, Daniel and his companions rebuilt the stonemasons’ lodge exactly as it was. We love everything that has been done with stone, cathedrals, all of that. We are amazed by the work our ancestors were able to accomplish. And I often say that this place is full of the sweat of people who have toiled here for 600 years. It’s truly magical to have preserved this place. These golden stones that you find everywhere in the villages are also under the vines. They impart their flavor to the region’s wine. So, on this type of soil—clay-limestone with a predominance of golden stone—Chardonnay produces fruity, elegant, complex wines that age very well. And Gamet grapes produce wines for aging, terroir-driven wines with structured characteristics, powerful wines that age beautifully. This richness and diversity of the terroir are still relatively unknown, and Jean-Pierre and his son are passionate about promoting them. We produce rosé, red, and white wines, and we have 20 hectares of Gamet, the emblematic red grape of Beaujolais. I invite you to come into the cellar. We’re going to begin the tasting. These wine enthusiasts have come from Lyon and are tasting a vintage from the Pierres Dorées vineyard for the first time. So I invite you to first take a whiff of it. There’s a fruity side, a lot of citrus, which is very typical of Chardonnay. A slight minerality too, which comes from the terroir. And it goes well with cheese, right? Yes, you can pair it with cheeses like Roquefort without any problem. For Alexandre, the wines of the region have suffered for too long from the bad reputation of Beaujolais Nouveau. The vines have been here since Roman times and have always been here. Whereas Beaujolais Nouveau is a commercial fad that developed in the 70s. There have been vines here for over 2000 years, so the wind is good. Okay. And we have a real alchemy, a real terroir. So when the soil, the climate, and the winemakers work together with the grape variety, we have truly unique wines that deserve to be rediscovered. That’s our challenge today, our stake, what we must take on. There you have it. Pérefice is counting on the renown of its local stone to enhance the image of its wine and attract even more visitors. Bell. Thank you, sir. Hello, Jérôme. Alain, how are you? Hello. Hello. I’m very well. Thank you for giving me a ride. At 1 o’clock, which is my time. I’m very happy to be able to share this early Sunday along the canal with you because I think you know the place well. So tell me, what are you looking for today? You don’t have a specific goal in mind? Uh, just a leisurely stroll, but not necessarily. Not necessarily. It’s really about the mysterious object, the object that will speak to you, and then you’ll haggle over it or not. Oh yes, we shoot with a rifle like kids. It’s a bit of a carnival thing. Oh, that’s funny. It’s not exactly pristine, but well, it is what it is. So it’s useful for me to take a little detour, tell me, towards the porcelain. As in our field, we also have porcelain designs. We always keep an eye out. Yes, in our work, we look at plates, lines of porcelain for manufacturers. Hello. Hello. How are you? I’m fine. And you? I’m fine. So, any new finds? Oh yes, lots of beautiful things. Not bad. Yeah, not bad. These are very beautiful. Petit Gien. Yes, Petit Gien, a giant parcel. Yeah. And is there a style of tableware that’s really specific to Lyon? All this tableware like that with little rims. You have this tableware. Okay. At La Mer Jaquet. Pont de Jaset. There you go. So, I used to go there when I was a child, you see. It’s funny. Ah yeah. Yeah, that’s the heavy tableware you kept throughout your career. It was extremely sturdy, you see. And with a little ridge underneath there. There you go. It’s your training that allows you to know the periods of the objects. Yes, I went to art school in the 70s. Okay. I immediately worked alone as a graphic designer and illustrator. So drawing, lots of drawing, and it was going very well until the day I met Paul Bocus. And then my life took a professional turn, it was in the 80s. So we started designing Porine. I learned alongside him, actually. Okay. And there we go. And there we go in your magnificent red 1937 Traction Avant convertible. Wow! It’s beautiful. We’re on the edge of the river. There we are. Here we are, arriving at the edge of the river at Rapul Bocus’s place. Dominique and I came to live near the kitchen, actually, and Paul kindly delivered food to us for years. You mean Mr. Paul Bocus himself would deliver to your home in less than 30 minutes? Absolutely. Absolutely. In his chef’s suit and toque and with the big tray and the meal. It’s unbelievable. It was wonderful. It was a dream. A dream. Here we are at home. Welcome, Jérôme. Thank you. Thank you for welcoming me to your home, it’s absolutely lovely. You have a lot of paintings and sculptures. It’s clear you’ve done a great job, it’s impressive. Yes. The soul of a Chinon, or Jérôme, let me introduce you to Dominique. Hello. Hello. And close collaborator, I wanted to meet you because I’ve been hearing about you, obviously, because… Yes, he explained to me that you work together. Yes, absolutely. Well, actually, we’re currently working on illustrations for some friends who are restaurateurs in Italy. We’ve already done series of plates for them, and they’re already in place. So these are the projects that are coming up, they’re in preparation, but the interior design. But the interior design, the interior architecture. This, as you can see, is the blazing sea. It’s going to be a very beautiful bar clad in Bizanza ceramics. And then this is also a boutique for a two-Michelin-starred restaurant. We always start with a pencil sketch, even if we later use digital tools. How do you two divide the work? Who does what? Well, we both do a bit of everything. We both explore. That’s it. Yes, because before we even get to the point of painting, there’s still a process of exploration. We strive for as much spontaneity as possible. You’ve also done the Barts. Yes, we met at the Bart in Lyon. A professional team isn’t far away, plus there’s a good fit. There you go. And more of a fit. So, to get back to it, I’m going back to Bocus because we’re in Bocus’s town after all. What do you have for him currently in Chantilly? I was going to say we’re working on the new paper bag. I would have given him several mock-ups. I don’t know where they are with it, but if it makes you laugh, we can go and see together with pleasure. Never been. Well, let’s go. With great pleasure. See you later then, Dominique. Yes, see you later. Work well. Goodbye. See you later. Welcome. Thank you. Gentlemen, hello and hello Vincent. Pardon? Hello, dear. Pleased to meet you. Thank you. How are you? Welcome. I’m bringing you, my friend, for a little tour of the place and while we’re at it, if we can see where we are with the bag. With pleasure. It’s a discovery. I’ve never been here. It’s the brigade that works here. We keep an eye on the kitchens as we come in. It immediately whets the appetite. Exactly. We’re going to see Alin and Sac’s latest creation. There they are . So, I made a few mock-ups, of course, a few directions, a few proposals. I really preferred this one. Yeah, it really fits with the menu. I like the colors, I think it looks chic. Yeah, and the paper has a texture. Yeah, there’s a beautiful paper texture. You wouldn’t imagine there are so many things, so many details you’re involved in. There’s the tableware, but there are lots of other things too. It’s the image. The image in general. So it touches on a lot of subjects. This is one of the restaurant’s rooms. There you go, one of the rooms in the fireplace room , which is the historic room, with the period floor intentionally. Yeah. Changed. This image is original. Oh my. Welcome to the temple of Vacus. Me, I’m really passionate about wine. It’s a bit like paradise. I imagine there are only grand cru wines. How many bottles are we talking about here? We’re talking about 17,000 bottles here, roughly. From small to very expensive. What do you mean by “small” price, Vincent? A small price starting at €40, but you can treat yourself here, up to several tens of thousands of euros. What’s the most expensive wine? We’ve conquered some, of course. Yeah. The kitchens, the kitchens. At this hour, the plates are on the pass. Hello. Hello Renard, the chef. Hi G. How are you? So these are the plates, right? Not long ago, we had more decorated, colorful plates. And now, we’ve moved to something more understated. It’s a small, discreet rim. The brand and a presentation plate that is more creative, a bit more eye-catching. Black stuff soup, sole fillet, Bresse chicken, cheese course, you gourmet! Is there a place to take a nap after all that or not? Well, we’re thinking about it, maybe we’ll make rooms upstairs. Being the head chef of a 3-star restaurant is already an achievement in itself. But a 3-star chef named Paul Bcus, that’s the Holy Grail, but it’s also the biggest pressure we could have. No, it’s true that we have a certain amount of pressure, but like Dieg Vincent, it’s a great challenge we have to take on. Now it’s up to us, but we’re going to do everything we can to keep the flame burning bright. It’s so great. Very happy to be in this great kitchen because I’d never been here before. Very, very, very happy that they brought me here and opened the doors to me. There you go. A real pleasure. Welcome to Cole. Thank you. When it comes to gastronomy, Lyon’s reputation precedes it. The city boasts hundreds of excellent restaurants. But this love of food isn’t the sole domain of Michelin-starred chefs. Other artisans and cooks are constantly coming up with new ideas to share their passion for good food and quality ingredients with as many people as possible. This morning, Quentin is preparing the bread. There’s almost No noise at all. Unlike most bakers, Quentin works without machines; everything is done by hand. Often, when you talk about hand-kneading, bakers who work in conventional bakeries sometimes take you for a ride. Quentin and his colleagues use only organic flours and bake their bread in a traditional wood-fired oven. Everyone takes turns handling the breadmaking, sales, and deliveries . It was this way of working that led Quentin to join La Micyclette in 2016. ” I really wanted to be proud of what I do, which I sell more than in a conventional bakery where they often just mix ready-made flours. And it’s this desire, and I emphasize the collective aspect, because it’s truly something special here and incredibly motivating every day.” True to their eco-friendly approach, these bakers, unlike any other, deliver their bread by bicycle every morning. That afternoon, it was the turn of the manuals to deliver several organic spices. I’m going to drive about twenty kilometers between Lyon and Villeurbanne. Hello. During his 2-hour route. Hi. Emmanuel goes to meet his customers. Have a good day. Thank you. See you soon. In the 9th arrondissement of Lyon, Juliette brings people together around meals. Well , great, we can now ask ourselves what we want to cook with all these beautiful vegetables. In this canteen of a special kind, we cook together as neighbors in a friendly atmosphere. We are a neighborhood canteen, an association where everyone is welcome to cook with us in the morning and/or eat together at lunchtime and in the evening. In France, perhaps even more so than in other countries. Cooking, it’s about the meal. It brings people together, it brings people together regardless of our origins, our age, and our budget. So, is there an apron? Do you want an apron? Okay, a chestnut one then, for example. Right now, I’m in charge of cooking the onions and the eggplant. We have an eggplant and cheese cake that should be quite good if all goes well. Alexandre has eaten here before, but this is the first time he’s helped prepare the meal. I’ve wanted to participate in this part of the cooking for a long time, but I didn’t have the time, or rather, I didn’t make the time. And now, it just so happens that I’m between jobs , I’m in a bit of a transition period, and so this gives me the opportunity to give some of my time. Ah, I see you’re putting the tails in the dough. The tails, there you go, we’ll put them in the dining area. The small canteens aim to rebuild connections between residents. Work at the end of the street. The end of the street is quite convenient. At lunchtime, students cross paths with retirees or local workers. We students, who sometimes can’t be bothered to eat, well, here we get delicious little dishes, meet lots of really nice people, and eat incredibly well. So, I stayed, and now I’m attracting friends. Each meal costs the association €9, but everyone is free to give what they want to make it accessible to all budgets. Lyon is a city where original, even audacious, ideas are born. At La Commune, a new space dedicated to gastronomy, these young entrepreneurs are offering their insect-based products for the first time. You can’t see the insects at all; it’s just flour. Insects are very rich in nutrients, including protein, amino acids, iron, zinc, and vitamin B12. And in our steak, we’ve used chickpeas, which provide plant-based protein, and the insects provide animal protein. And our steak has just as much protein as a beef steak, with a much smaller environmental impact. Charlotte and her colleagues worked on the flavor of their steak with the help of the Institut Paul Bocuse. To avoid scaring off consumers, they revisited a well-known item: the mini burger. So here you have a platter of mini burgers, you You have a tatiki, homemade ketchup, and a cheese made with presto berdé. But not all customers are ready to take the plunge. In principle, I’m not against using flour one day. There you go, it works. They need information. Others are more adventurous and give it a try. We’re shaking things up a bit for the French when it comes to their diet. It’s quite motivating, and there you have it, several customers come in, they’re surprised by our products, by what we offer. They come to the town hall the first time, and when they come back a second time, they come to test us because they’ve had a little time to think about it, and there you go. And after a week, they’re ready to try the adventure and test our products. These young chefs want to go even further. He plans to soon revisit Lyon’s culinary heritage with quenelles made from insect flour. Jérôme, we’re arriving at my friend Frédéric’s place, who is actually a landscaper, beekeeper, and gardener. Oh yeah. And he’s going to show us his selection of mine. Hello. Hello. Good. And you? Yes, I wanted to introduce you to Jérôme. Hello. Pleased to meet you. Pleased to meet you. Welcome. So apparently you sell a lot of honey. Yes, it’s a honey library. Are these all jars of your own production? No. Well, we have about sixty varieties, and so we work with beekeepers from France and around the world to showcase the diversity of honeys, actually. Okay. So, we’re going to do a little tasting. With pleasure. The Ais honey has a little surprise at the end. Sonia, so it starts out like a fairly classic honey, a bit floral, and at the end, there’s a slightly smoky note that comes through. It’s the smoked salmon aspect that gradually develops. Smoked salmon appears. You see, that’s it, the smoked salmon emerges from the honey. I don’t have the salmon right now. I think I’ve eaten too much chau, I’m having a headache, a loss of taste. Saère honey, the famous one. There you go, that’s the one you produce here. There you go, in the gardens. Thank you. So, it has a slightly mentholated taste at the beginning. That’s the tiul, which is very pronounced. And at the end, there’s a very floral side. In fact, it’s rose because we’re lucky enough to be next to a very beautiful rose garden with bees that actually shuttle between the two gardens and bring back rose pollen, which gives at the beginning… That’s interesting. That’s surprising. Frédéric, let’s take him to discover our surprise. Well, here we go. Surprises. There you go. The gate of paradise. Gate of paradise. There you go. Welcome to the de Fontanière garden. These are old allotment gardens that were abandoned and have been restored for about fifteen years. Okay. It’s big. How big is it? The garden is about a hectare, actually. And we have 40 garden plots ranging from 100 to 200 square meters. Everyone has their own plot where they can really create their own little garden. So either vegetables, or, uh, a lawn with flowers. We’re quite open to different types of gardening. It’s a fabulous place, isn’t it? And Frédéric. Yes. You mentioned, I think, beehives on this site. Yes, we have about fifteen beehives. They’re over there in the… Oh yes, okay. Grand Prix. And so our bees forage in a garden that’s right next door. If you like, we can go. It’s next door. It’s right next door. Yeah. Oh yeah. Well, yes. I’d like that. Let’s pop in for a quick visit. I’ll take this opportunity to prepare something for you to eat. Well, we’ll come and help you. We’ll be back soon. Come back soon then, come back. I’ll be waiting for you. The cook put her toque back on. Thank you anyway. See you in a bit. See you later. Wow! What a magnificent property! It’s a garden that’s listed as a remarkable garden, created by a rose enthusiast several decades ago. Today she has a rather remarkable collection of large old roses. So, Frédéric, as a landscape architect, I imagine you must really enjoy walking around here. I love discovering all these… Varieties of roses. There are over 600. So, a little paradise for you and your bees because I see they’re hard at work there. Absolutely. They’re going to make you some good honey. There are already quite a few people here. Oh yes, Jonathan’s here. Hi guys. I did n’t know you were coming. Well, I took the liberty of inviting Jonathan to our little picnic. Great. Glad to see you again. How are you, Jérôme? Great. Yeah, it smells good. Tell me what you’re up to. It’s almost ready. So, these are marinated quail with blueberry honey that I found at Frédéric’s. So, we’ll let the kebabs cook and then we’ll enjoy Pierro’s radish-loving Saint-Marcelin tart. And then lots of other little things. Wonderful. Ah, there’s Emmanuel. Hello. Hello. Hello. Magnificent. So, you all have plots here too? Yeah, we do. There you go. Jérôme, I’m taking advantage of this little break to give you a little present. Oh, I’m the one who should be giving presents! I brought you the photo you contributed so much to. Ah, great, that makes me happy. Did you see what Jonathan did? He took an artistic photo on the Snan kennel, you know? And I think it’s magnificent. Especially that kennel in the middle, which is absolutely beautifully placed, isn’t it? Anyway, it makes me happy. Thank you, I’m sending you a kiss. Thank you. That’s cool. A lovely memory. Thank you. I raise my glass. First of all, to Sonia who prepared this excellent meal for us once again, and then thank you, Fred, for welcoming us to this wonderful place. My pleasure. It’s a moment that perfectly reflects my weekend, which is a weekend of sharing good food, but not only that. This passion of the people of Lyon, which rhymes so well with gourmet, was a real pleasure because, well, I really love food, I love a lot of forks, and I love good things. So, I’ll see you very soon for more wonderful getaways to other faraway lands. You can watch this program again on replay or follow us on social media: Instagram and Twitter. And it’s time for us to say goodbye for now, until we meet again soon over a good meal and a good drink, in moderation of course. See you soon. Goodbye. Thank you both. He he he he he he he

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Week-end gourmand à Lyon – Échappées belles 26 janvier 2019

Depuis 1935, Lyon porte le titre de «capitale de la gastronomie». Aujourd’hui, même si la ville a su conserver et mettre en avant ses traditions, son paysage gastronomique se diversifie et s’ouvre aux nouvelles tendances. Jérôme Pitorin va à la rencontre des hommes et des femmes passionnés qui font de Lyon la destination de choix des gourmets. Au sommaire :
– Comment Lyon est-elle devenue la capitale de la gastronomie ?
– La Dombe, le pays des mille étangs
– Les toques atypiques
– Portrait de Philippe Bruneton, la passion des fruits
– L’école Tsuji, les chefs japonais et la cuisine française
– Le Beaujolais des pierres dorées, « la petite Toscane française »