if i wanted to open a giant modern hotel across there, is impossible, right? actually, it was just a couple of years ago, it was kind of scaled up on the protection level, so nothing is going to happen now, yeah. and most of these properties are owned by the same family for many years? right. but we lived in marseille. then we came here for weekends. that s nice. lunch is being prepared by andre guidicelli, known around here as day-day. panisse, crispy fried fritters of chickpea, which go really well with nathalie s aioli. and one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennel, and orange peel. that s the taste of this region for me. it s garlic. yep. olive oil, yep.
A small amount of ham in the form of a smoked hock goes a long way in this soup. You won’t get a lot of meat off that bone; its major contribution is saltiness, smokiness, and a silky, rich texture. If you don’t have or can’t find a ham hock, use a few ounces of slab bacon instead.