Bill Buford focuses his inimitable attention from Italian cuisine to French cuisine. Baffled by the language, but convinced that he can master the art of French cooking – or at least find out why he’s so revered – he begins what becomes a five-year odyssey by the in the shadow of the famous French chef. Michel Richard, in Washington, but when Buford (quickly) realizes that a stopover in France is necessary, he travels – this time with his wife and three-year-old twins – to Lyon, the gastronomic capital of France. A student at L’Institut Bocuse, cooking at legendary Michelin-starred La Mre Brazier, enduring endless hours and the demanding bustle of the kitchen, Buford becomes an obsessed man – proving himself on the line and proving he is worthy of gastronomic secrets. that he is learning, which proves that French cuisine actually comes (my god!) from Italian.
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