yeah, he s catching denti? eric: yeah, he said that it s the best fish of the mediterranean. i have no idea what he s talking about. anthony: well, hopefully we ll see. eric: well hopefully we ll taste it. well, at least, he s supposed to deliver to le petit nice. anthony: oh, that s right. eric works exclusively for this man, gérald passédat, the extremely demanding chef-owner of le petit nice marseille s only three michelin star restaurant. gerald: i m waiting for my fisherman, actually. won t be long. it depends what the mediterranean sea will offer to us. eric: so it s a long liner, tony. anthony: and how long is the line? eric: well, he says he has about, today, 300 hooks. anthony: so he basically lays it out at night? comes back, pulls it in.
eric works exclusively for this man, gérald passédat, the extremely demanding chef-owner of le petit nice marseille s only three michelin star restaurant. gerald: i m waiting for my fisherman, actually. won t be long. it depends what the mediterranean sea will offer to us. eric: so it s a long liner, tony. anthony: and how long is the line? eric: well, he says he has about, today, 300 hooks. anthony: so he basically lays it out at night? comes back, pulls it in. eric f: yeah. and pick it up. yeah. eric: now, we have to pull everything back. how many people fish like you in marseille? eric f: with the long line? eric: yes, in this type of work. [ eric f: speaking french ] eric: wow. in marseille it s only five guys. five fishermen who are working like him. anthony: wow.
we ll see. eric: well hopefully we ll taste it. well, at least, he s supposed to deliver to le petit nice. anthony: oh, that s right. eric works exclusively for this man, gérald passédat, the extremely demanding chef-owner of le petit nice marseille s only three michelin star restaurant. gerald: i m waiting for my fisherman, actually. won t be long. it depends what the mediterranean sea will offer to us. eric: so it s a long liner, tony. anthony: and how long is the line? eric: well, he says he has about, today, 300 hooks. anthony: so he basically lays it out at night? comes back, pulls it in. eric f: yeah. and pick it up. yeah. eric: now, we have to pull everything back. how many people fish like you in marseille? eric f: with the long line? eric: yes, in this type of
we ll see. eric: well hopefully we ll taste it. well, at least, he s supposed to deliver to le petit nice. anthony: oh, that s right. eric works exclusively for this man, gérald passédat, the extremely demanding chef-owner of le petit nice marseille s only three michelin star restaurant. gerald: i m waiting for my fisherman, actually. won t be long. it depends what the mediterranean sea will offer to us. eric: so it s a long liner, tony. anthony: and how long is the line? eric: well, he says he has about, today, 300 hooks. anthony: so he basically lays it out at night? comes back, pulls it in. eric f: yeah. and pick it up. yeah. eric: now, we have to pull everything back. how many people fish like you in marseille? eric f: with the long line? eric: yes, in this type of work.
deto le petit nice. anthony: oh, that s right. eric works exclusively for this man, gérald passédat, the extremely demanding chef-owner of le petit nice marseille s only three michelin star restaurant. gerald: i m waiting for my fisherman, actually. won t be long. it depends what the mediterranean sea will offer to us. eric: so it s a long liner, tony. anthony: and how long is the line? eric: well, he says he has about, today, 300 hooks. anthony: so he basically lays it out at night? comes back, pulls it in. eric f: yeah. and pick it up. yeah. eric: now, we have to pull everything back. how many people fish like you in marseille? eric f: with the long line?