A never-before-seen opportunity: the director of the Chef Factory opens up the doors of this legendary school, located next to a traboule in Old Lyon. She presents the school's former students, who have now become masters in their respective fields. The chefs reveal their secrets, in the presence of the rather surprising director...
Secret No. 1
The director welcomes chef Joseph Viola, Meilleur Ouvrier de France and pâté en croute (pâté in pastry) world champion. In this episode, he explains how to ride a motorbike or make quenelles – your choice!
Secret No. 2
Give your wine sauce an inimitable taste
The director welcomes Davy Tissot – master chef and Meilleur Ouvrier de France (Best Craftsman of France). He reveals his tip for an inimitable wine sauce and wins over the director.
Secret No. 3
Applying the cooking methods of master chefs
The director welcomes Christian Têtedoie, Michelin-starred chef and Meilleur Ouvrier de France. Christian shows you how to cook pigeon and scallops just like in a Michelin-starred restaurant and reveals several (culinary) state secrets.
Secret No. 4
Traditional table setting
The director welcomes Philippe Rispal, head of the "Art de la Table" department at Institut Paul Bocuse. He shows you how to impress guests by setting the perfect table.
Secret No. 5
Cooking the best frogs' legs
The director welcomes Christophe Marguin – renowned chef and frog breeder in the Dombes region. He gives us his tips for cooking frogs.
Secret No. 6
Preparing pastry for tarte à la praline
The director welcomes Sébastien Bouillet, master pastry chef, who reveals his secrets to making a mind-blowing praline tart.
Secret No. 7
Appreciating produce of the terroir
The director welcomes Renée Richard and Colette Sibilia. These two Mères Lyonnaises are colourful characters. They present the best cheeses and cooked meats, which can be found in Lyon's finest restaurants.
Secret No. 8
Sublime Bresse chicken
The director welcomes chef Jean-Christophe Ansanay, who presents one of Lyon's gastronomic highlights: Bresse chicken. Learn how to make its meat succulent and its skin deliciously crispy.
Secret No. 9
Choosing wine
The director welcomes Georges Dos Santos, an internationally renowned sommelier. Because a great dish goes hand in hand with a good bottle of wine, Mr Dos Santos presents the wines from Lyon and the surrounding region that best match dishes introduced in other episodes.
Takao Takano (Lyon) – A Japanese chef's impression of his new home city
The director welcomes newly Michelin-starred chef Takao Takano. She attempts to translate the words of this guest, for whom Lyon is a great source of inspiration.
