deto le petit nice. anthony: oh, that s right. eric works exclusively for this man, gérald passédat, the extremely demanding chef-owner of le petit nice marseille s only three michelin star restaurant. gerald: i m waiting for my fisherman, actually. won t be long. it depends what the mediterranean sea will offer to us. eric: so it s a long liner, tony. anthony: and how long is the line? eric: well, he says he has about, today, 300 hooks. anthony: so he basically lays it out at night? comes back, pulls it in. eric f: yeah. and pick it up. yeah. eric: now, we have to pull everything back. how many people fish like you in marseille? eric f: with the long line?
anthony: oh, that s right. eric works exclusively for this man, gérald passédat, the extremely demanding chef-owner of le petit nice marseille s only three michelin star restaurant. gerald: i m waiting for my fisherman, actually. won t be long. it depends what the mediterranean sea will offer to us. eric: so it s a long liner, tony. anthony: and how long is the line? eric: well, he says he has about, today, 300 hooks. anthony: so he basically lays it out at night? comes back, pulls it in. eric f: yeah. and pick it up. yeah. eric: now, we have to pull everything back. how many people fish like you in marseille? eric f: with the long line? eric: yes, in this type of work. [ eric f: speaking french ] eric: wow. in marseille it s only five
guys. five fishermen who are working like him. anthony: wow. eric: you know he has 300 hooks. gerald: i think he s arriving. he s arriving. anthony: this must be the twelfth fishing scene. no, i must have done 20 fishing scenes in my life and i think, i think i had one good day out of all of them. other than that it s been one humiliating goat rodeo after another. ordinarily, our typical fishing scene actually would be, it would be rougher than this. eric: rougher. anthony: so we would be pitching back and forth and i d be hanging on to my, the contents of my stomach only by realizing that they re feeling even sicker because they have to look through the viewfinder so they re like so it s basically, you re playing this sort of race against time kind of a game and it s like, who is going to puke first? eric: yeah. anthony: it s always the camera dudes though. eric: is it? anthony: no. generally it s a producer. [ eric f. speaking french ] i ve had some badabu
[ eric f. speaking french ] eric: he said, bad days, i ve had some bad days, but this one anthony: this is the worst ever. eric: this is the worst. anthony: well, there it is. another extraordinarily successful fishing scene in the can. time to reap the rewards awaiting us back on dry land. you ll tell me if there s, like, any oiled-up amazons behind me. eric: behind you? anthony: right, frolicking naked. eric: yeah, right now they re kind of like mature amazons, but it will happen. anthony: ah, here s the chef. eric: anthony bourdain. gerald. gerald: nice to meet you. anthony: nice to meet you. an honor, sir. gerald: would you mind to have the bouillabaisse? it s a good idea?
deliver to le petit nice. anthony: oh, that s right. eric works exclusively for this man, gérald passédat, the extremely demanding chef-owner of le petit nice marseille s only three michelin star restaurant. gerald: i m waiting for my fisherman, actually. won t be long. it depends what the mediterranean sea will offer to us. eric: so it s a long liner, tony. anthony: and how long is the line? eric: well, he says he has about, today, 300 hooks. anthony: so he basically lays it out at night? comes back, pulls it in. and pick it up. yeah. eric: now, we have to pull everything back. how many people fish like you in marseille? eric f: with the long line? eric: yes, in this type of work. [ eric f: speaking french ] eric: wow. in marseille it s only five guys. five fishermen who are working like him. anthony: wow.