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
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 od question. is marseille france? jacques: no.
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 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.
that world of perfection that i think he came closest to probably was stars. michael: stars, i think, was the embodiment of a vision that had been developing over time. very, very different from panisse. jeremiah: it reminds me of the first house i ever walked into in merida. well, this will be my sixth house, i think. and you can see it right away, exactly what you would do, because it s just telling you what to do. do a couple of renderings, put it on the market. john: at some point during the early 80s, jeremiah decided he wanted to open a restaurant in san francisco. and locating it in the civic center surprised me because it was a very long, drab, musty, horrible space. steven: stars was located in
alice: when people were flying in in learjets for chez panisse, i mean, it you knew that it d gotten it was time to stop. it s one of those uncomfortable situations when you ve asked people for help and they gave you too much help. james: i ve often heard him say his philosophy is, i aim for the crown, but i always know the guillotine is in sight. jeremiah left panisse and went on to create his new life. jeremiah: they needed a story, so they started to make a war between us in the press, but it just wasn t there, until she showed me the proofs, the galleys of the first book, the chez panisse cookbook. and she had taken all my menus, all the dinners, all the special events that i had dreamed up, written the menus for and cooked, and said that she did it. so my name was at the beginning of the book in the