i need a french coach . if you ve been to france, chances are you haven t been here. france s second largest city, the oldest city in france. it sits right by the mediterranean. the food is famously good. yet, it s a victim of bad reputation, bad history. marseille. as it turns out, exactly the kind of place i like. but, this is a buddy picture, isn t it? eric ripert is the chef of the three-star la bernardin in new york, a chevalier of france; i think that means he s some kind of knight or something, and my friend. this causes him some problems. he, i like to remind him, has a reputation to protect. i do not. welcome to marseille. yeah. you ve never been here? never. how is this even possible? you grew up how far from here? like, uh, fifty miles. a hundred miles. fif- a hun- you grew up a hundred miles from here? what prevented you from coming to this clearly beautiful city? because it s clearly beautiful. it s a fantastic city. i mean, it s beautiful. i agre
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. behind you? right, frolicking naked. yeah, right now they re kind of like mature amazons, but it will happen. ah, here s the chef. anthony bourdain. gerald. nice to meet you. nice to meet you. an honor sir. would you mind to have the bouillabaisse? it s a good idea? or? we don t mind. we want it. i think it s a very good will you change your mind? no, no, no. it s a very good idea. there is reinvented, deconstructed, and then, usually, there s the thing itself. passedat s take on bouillabaisse, without a doubt marseille s most famous dish, is spread out over four courses. first, shellfish carpaccio of raw muscles and clams. man. mm. this is super, huh?
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? or eric: we don t mind. we want it. anthony: i think it s a very good gerald: will you change your mind? anthony: no, no, no. it s a very good idea. there is reinvented, deconstructed, and then, usually, there s the thing itself. passedat s take on bouillabaisse, without a doubt marseille s most famous dish, is spread out over four courses. first, shellfish carpaccio of raw mussels and clams. anthony: man. mm. eric: this is super, huh? and they re raw, of course. they slice the mussels raw. that s crazy. wow. gerald: i decided to make this bouillabaisse. i had the inspiration when i was a child on those rocks, you know? when i wa
eric: we don t mind. we want it. anthony: i think it s a very good gerald: will you change your mind? anthony: no, no, no. it s a very good idea. there is reinvented, deconstructed, and then, usually, there s the thing itself. passedat s take on bouillabaisse, without a doubt marseille s most famous dish, is spread out over four courses. first, shellfish carpaccio of raw mussels and clams. anthony: man. mm. eric: this is super, huh? and they re raw, of course. they slice the mussels raw. that s crazy. 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.
anthony: nice to meet you. an honor, sir. gerald: would you mind to have the bouillabaisse? it s a good idea? or eric: we don t mind. we want it. anthony: i think it s a very good gerald: will you change your mind? anthony: no, no, no. it s a very good idea. there is reinvented, deconstructed, and then, usually, there s the thing itself. passedat s take on bouillabaisse, without a doubt marseille s most famous dish, is spread out over four courses. first, shellfish carpaccio of raw mussels and clams. anthony: man. mm. eric: this is super, huh? and they re raw, of course. they slice the mussels raw. that s crazy. 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.