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, olive oil, saffron. eric: sure. anthony: panisse. eric: panisse, exactly. anthony: and look at this. look at this. sardine, lightly marinated in lemon and olive oil. you can pretty much rub that all over me. i don t care. eric: so good, so fresh. anthony: perfect happiness for me. oily little fish in a garden. okay, so we ve discussed the characteristics of the true marseillais. eric: yeah. anthony: is marseille, france? eric: ah. this is a good question. is marseille france?
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, olive oil, saffron. eric: sure. anthony: panisse. eric: panisse, exactly. anthony: and look at this. look at this. sardine, lightly marinated in lemon and olive oil. you can pretty much rub that all over me. i don t care. eric: so good, so fresh. anthony: perfect happiness for me. oily little fish in a garden. okay, so we ve discussed the characteristics of the true marseillais. eric: yeah. anthony: is marseille, france? eric: ah. this is a good question. is marseille france? jacques: no. i m french, i m french. france is my country, but
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, olive oil, saffron. eric: sure. anthony: panisse. eric: panisse, exactly. anthony: and look at this. look at this. sardine, lightly marinated in lemon and olive oil. you can pretty much rub that all over me. i don t care. eric: so good, so fresh. anthony: perfect happiness for me. oily little fish in a garden. okay, so we ve discussed the characteristics of the true marseillais. eric: yeah. anthony: is marseille, france? eric: ah. this is a good question. is marseille france? jacques: no.
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, olive oil, saffron. eric: sure. anthony: panisse. eric: panisse, exactly. anthony: and look at this. look at this. sardine, lightly marinated in lemon and olive oil. you can pretty much rub that all over me. i don t care. eric: so good, so fresh. anthony: perfect happiness for me. oily little fish in a garden. okay, so we ve discussed the characteristics of the true marseillais. eric: yeah. anthony: is marseille, france? eric: ah. this is a good question. is marseille france? jacques: no.
if i wanted to open a giant modern hotel across there, is impossible, right? dominique: 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. anthony: and most of these properties are owned by the same family for many years. nathalie: my family has been coming here since 1949. anthony: right. nathalie: but we lived in marseille then we came here for weekends. anthony: 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, olive oil, saffron. eric: sure. anthony: panisse. eric: panisse, exactly. anthony: and look at this. look at this. sardine, lightly marinated in lemon and olive oil. you can pret