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People come here to unwind and eat with abandon." 13.

A member of one of Lyon's all-male societies on how their eating marathons have worked smoothly for centuries: "No women, no politics, no religion." 14.

With Boulud by his side, Bourdain tries his hand at making sausages, dines and hunts with the legendary Paul Bocuse, hangs out in the kitchen of the three star Maison Troisgros, and sees just how good French school children have it when it comes to cafeteria food. 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 greatest chefs — Point, Chapel, Troisgros, Bocuse — and, as importantly, influenced nearly all the rest of them." 1.

On the big question about Lyon: "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 greatest chefs — Point, Chapel, Troisgros, Bocuse — and, as importantly, influenced nearly all the rest of them." 2.

On chef Daniel Boulud: "Like Prince or Madonna, he needs really only 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." 3.

For proof, check out Instagram’s @dogsofsqirl, where the furry cuteness of puppygrams meets the fervor of toast porn.

Absolutely the lost ark of the covenant of cuisine ancienne.

“It connects people,” she says, “and gives us a sense of community.” The gallery isn’t reserved for dogs alone, however.

Cleo the bunny (who has 21,000 followers herself) made a recent cameo, sniffing one of Sqirl’s sorrel pesto bowls.

This simple, elegant, almost Japanese ode to flavor, changed the way we cook fish in restaurants today, and how we make sauces, what our plates look like." 16.

On dining with chef Paul Bocuse at his restaurant L'Auberge du Pont de Collonges: "This is a dream come true ... Boulud, translating Bocuse on his former chef La Mere Brazier: "She was such a screamer.

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