gerald: in marseille. anthony: it is very good in marseille. i m captain obvious and hotels.com rewards me basically everywhere. so why am i sliding into this ski lodge with my mini horse? because hotels.com lets me do me. sorry, the cold makes him a little horse. hotels.com. you do you and get rewarded.
super white because they ve been, you know walking through various bodily fluids, and there s a little speck of blood or urine on it. that s true terror. wow. eric: bravo. lionel: you just can t panic in these cases. no panic. if you do the plane like this, if there is wind or not you keep like this. if you move, it s a disaster. anthony: missed it by that much. too many men on this show. it s a freaking bro-fest. like most places the overwhelming majority of chefs in marseille are men. however, each month, georgiana viou hosts a dinner for her female colleagues. chefs all. everybody here a chef in the business? emmanuelle: yeah. anthony: how many more are there like you? georgiana: maybe three or four in marseille. marine: france kind of
(silence) but you can beat the b. (beeping) huh-huh. by getting a new kidde carbon monoxide alarm now. beat the beep by going to your local home depot to find the kidde solution that s right for you. (beeping) huh. anthony: marseille is not france in the best possible way. algerians, moroccans, italians, their cultural and culinary influences have enriched marseille with flavors and colors all their own. but there s another major influence. the corsican mafia, who to be fair along with their italian-sicilian colleagues, did kind of run things around here for much of the last century.
wow. gerald: i decided to make this bouillabaisse. i had the inspiration when i was a child on those rocks, you know? when i was with my knife opening the mussels, eating the muscles. in my cuisine, there is no cream or butter. it s not traditional at all. it s just based on the fish. this is my way of, um, thinking my cuisine here, for myself. anthony: slipper lobster, weaver, angler, and red gurnard. lightly seared, then a touch in the oven. oh, whoa. eric: oh. anthony: this is just incredibly beautiful. eric: it s so delicate and, at the same time, flavorful and powerful. anthony: this is insanely good. a broth so intense it requires over ten kilos of rock crabs and various bony tasty little fishes to make just one kilo of brown, gloriously brown, magical liquid. dorade and denti. steamed over seaweed water. saffron potatoes and then, finally, comes that magical brown broth. eric: oh! anthony: wow. eric: ah, dorade. gerald: it s a broth. [ eric speaking french
and last year, i earned $36,000 in cash back. that s right, $36,000. which i used to offer health insurance to my employees. my unlimited 2% cash back is more than just a perk, it s our healthcare. can i say it? what s in your wallet? anthony: about 75 years ago the properties around le calanque were mostly farmland.