and jeremiah tower wanted to put on whites, have a glass of champagne, have his nostrils flare, you know, and have the spoons and the whisks at the ready. 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
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.
have a long winey lunch. hello. bonjour. you can t build new ones and the ones that are here like this one owned by dominique and nathalie lefrere have been in the same family since the 40s, and they ain t going anywhere. is this area protected, meaning 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 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.
didi. panisse, crispy fried fritters of chickpea that go well with natalie s aioli, and one of my favorites, mediterranean sea snails simmered in garlic, wild fennel, and orange peel. that s the taste of this region for me. it s garlic. yep. olive oil. yep. saffron. exactly. 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. so good. so fresh. perfect. oily little fish in a garden. okay. so we discussed the characteristics of the true marseillaise. yeah. is marseille france? no.
the working-class families from the city used as weekend getaways. no running water or indoor plumbing. simple. a place to get together, have a long winey lunch. hello. hello. you can t build new ones and the ones that are here like this one owned by dominique and natalie have been in the same family since the 40s. and they ain t going anywhere. is this area protected? meaning if i wanted to open a giant modern hotel across there, it s impossible, right? actually, a couple of years ago it was kind of scaled up on the protection level, so nothing s going to happen. and most of these properties are owned by the same family for many years? that s nice. lunch is being prepared by andre, around here known as didi. panisse, crispy fried fritters of chickpea that go well with