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Default Paragraph Font;}}{\info{\title FRENCH JOURNEY - PROGRAMME 2}{\author chests01}{\operator Jose D\'e9niz - Â鶹Éç Web Producer, Languages}{\creatim\yr2000\mo3\dy24\hr21\min17}{\revtim\yr2000\mo3\dy28\hr13\min53}{\printim\yr2000\mo3\dy24\hr21\min15}
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{\pntxta )}}{\*\pnseclvl8\pnlcltr\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}{\*\pnseclvl9\pnlcrm\pnstart1\pnindent720\pnhang{\pntxtb (}{\pntxta )}}\pard\plain \widctlpar\adjustright \fs20\lang2057\cgrid {\b\f1\fs22\ul FRENCH JOURNEY - PROGRAMME 2

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\par LYON - WEAVING & COOKING
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\par }{\b\f1\fs22 
\par }{\i\f1\fs22 It's the people as well as the buildings that give a city its own character. This part of Lyon is called "the working hill" - thousands of Lyon's population used to earn their living here, weaving silk.
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\par Everywhere in the city you can find surprising big walls. These extraordinary trompe-l'oeil look almost real. An ingenious way of covering the whit
e walls, these frescoes are a living tribute to the Lyon of yesterday and today. That one is called the Wall of the Canuts. Canuts is the name given to the silk weavers who lived here. Nowadays, one of them lives and works here. He still uses a traditiona
l loom.
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\par In the 18th and 19th centuries, the rattle of looms poured out into the streets from all these windows.
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\par Georges Mattelon is 86. He has been weaving silk since his teenage years. Wendy went to see him.
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\par }{\b\f1\fs22 
\par Georges Mattelon:}{\i\f1\fs22   }{\f1\fs22 It's very old, it's a Chinese style of weaving.  The Chinese used it thousands of years ago.  
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\par }{\i\f1\fs22 Now, Georges makes textiles with patterns for the government as well as unique pieces for haute-couture fashion shows. This type of loom allows for the making of any pattern.
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\par Wendy:}{\f1\fs22   Are you the last person to do this work in that way?
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\par Georges Mattelon:}{\i\f1\fs22   }{\f1\fs22 Oh yes!
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\par }{\b\f1\fs22 
\par Wendy:}{\f1\fs22   The last person?
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\par Georges Mattelon:}{\i\f1\fs22   }{\f1\fs22 Yes, the very last one.
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This loom was invented by Joseph-Marie Jacquard and uses a complicated system of perforated cards. Each hole determines an element in the pattern. In 1805 the Jacquard loom revolutionised the silk industry, reducing the weaving time considerably.
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\par Jacquard is honoured on another big trompe-l'oeil, the Wall of the Lyonnais. There he is, next to other heroes from Lyon - inventors, writers, politicians, artists and show hosts. The Lumi\'e8re brothers, the inventors of cinema. Antoine de St Exup\'e9
ry, the author of The Little Prince. And the pride of the city, chefs like Paul Bocuse, famous around the world for his fine cuisine.
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\par }{\b\f1\fs22 
\par }{\i\f1\fs22 Lyon  is not the right place to start a diet. In the 30s, much to the dismay of Paris, Lyon became the world capital of fine cuisine. Nowh
ere else in Europe are there so many good restaurants per square metre. Lyon's gastronomy has simple origins. It can be found in little restaurants, called "bouchons", typical of the city. Chefs are often female. Wendy went to meet one - Arlette Hugon.

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\par Wendy:}{\f1\fs22   Hello, Madame.
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\par Arlette Hugon:}{\i\f1\fs22   }{\f1\fs22 Hello.
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\par }{\b\f1\fs22 Wendy:}{\f1\fs22   How are you?
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\par Arlette Hugon:}{\f1\fs22   Very well.
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\par Wendy:}{\f1\fs22   So this is a genuine bouchon. What exactly is a real bouchon?
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\par Arlette Hugon:}{\f1\fs22 
  It's like we have here.  It's a real, old Lyon bouchon.  It's a small place where we cook home-made dishes in front of people - dishes passed down from generation to generation where we make simple, everyday meals.  Come and see the ingredients.
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\par Wendy:}{\f1\fs22  The kitchen is tiny!
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\par Arlette Hugon:}{\f1\fs22    It's tiny.  So this is what we eat in Lyon.  People love black pudding with stewed apples.  This is 'sapper's apron', it's heiffer's stomach.  It's served as an escalope.  It's wonderful!  
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\par Wendy:}{\f1\fs22   And that?
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\par Arlette Hugon:}{\f1\fs22    And this is for the Lyonnais, they love it.  They're sausages made from intestines.  It's good!  You need to be from Lyon, though!
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\par }{\b\f1\fs22 
\par Wendy:}{\f1\fs22   You eat strange animal parts!
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\par }{\b\f1\fs22 
\par Arlette Hugon:}{\f1\fs22    Yes, with lentils.  It's a very rich cuisine.
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\par }{\b\f1\fs22 
\par }{\i\f1\fs22 Towards noon, the restaurant started to get busy. And the small kitchen heated up under the supervision of Chef Hugon, the son of Arlette Hugon, who follows on the family tradition.
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\par }{\b\f1\fs22 Arlette Hugon:}{\f1\fs22    Here are the starters
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\par Michel:}{\f1\fs22   A bit of everything
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\par }{\b\f1\fs22 Man:}{\f1\fs22   There's everything there. Pork...
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\par Michel:}{\f1\fs22   That's herrings and potatoes, herrings and potatoes in oil... Potatoes, lentils
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\par }{\i\f1\fs22 In a real 'bouchon' like this one you can eat at any time of the day. Some people even go there for breakfast.
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\par Wendy:}{\f1\fs22   People eat here from 9 in the morning?
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\par }{\b\f1\fs22 
\par Man:}{\f1\fs22   Oh yes, there are some who come in the morning. 
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\par }{\b\f1\fs22 
\par Michel:}{\f1\fs22    They eat black pudding in the morning.
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\par }{\b\f1\fs22 
\par Wendy:}{\f1\fs22   Not black pudding! That's impossible!
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\par Michel:}{\f1\fs22    It's like rognons, really good.  Do you know what rognons are?
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\par }{\b\f1\fs22 
\par Wendy:}{\f1\fs22   No, I don't
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\par }{\b\f1\fs22 
\par Michel:}{\f1\fs22    They're testicles - do you know what they are?
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\par }{\b\f1\fs22 
\par Wendy:}{\f1\fs22   Yes, yes, I know!
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\par }{\b\f1\fs22 
\par Michel:}{\f1\fs22   It's testicles.  They soak them in vinegar...
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\par Wendy:}{\f1\fs22   I think I'll stick to potato!
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\par }{\i\f1\fs22 Who said the Lyonnais haven't got a sense of humour?
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\par Wendy:}{\f1\fs22   Michel, what do you like about the bouchons?
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\par }{\b\f1\fs22 
\par Michel:}{\f1\fs22   If we come to a bouchon, it's to eat old-fashioned cooking. Traditional cooking is largely based on cochonaille, that's pork and then all these vegetables, these mixtures of starters, these hors-d'oeuvres, and also to drink good wine.

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\par Wendy:}{\f1\fs22   And what do you like about the atmosphere?
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\par }{\b\f1\fs22 
\par Michel:}{\f1\fs22    The atmosphere?  There's a very friendly atmosphere and you can sit next to anyone.  People may not know each other, but everyone chats. It's friendly.
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\par }{\i\f1\fs22 Originally there were hundreds of real "bouchons" in Lyon. Nowadays, there are scarcely 20 left. It's worth looking out for them!
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\par }{\f1 Copyright Â鶹Éç 2000
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