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
saffron. sure. anise. anise, 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 happiness for me. oily little fish in a garden. okay, so we ve discussed the characteristics of the true marseillais. yeah. is marseille france? you re loyal to new york before america. well, that s true. so, what about the people? what do all true, true marseillais have in common? ah. a big liar. they have the reputation of exaggerating. so, if you eat sardines like that. you re like, at lunch we had sardines like this.
jacques: no. i m french, i m french. france is my country, but marseille comes first. i think your region would come first? dominique: you re loyal to new york before america. anthony: that s true. so what about the people? what do all true, true marseillais have in common? jacques: we re big liars. eric: ah. anthony: a big liar. eric: they have the reputation of exaggerating. so if you eat sardines like that. you re like, at lunch we had sardines like this. anthony: daube de pouple, octopus stew. slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic, and tomato. spoon over pasta and enjoy. oh yes. i can smell that octo-stock. it s fantastic. [ nathalie speaking french ] anthony: so, when are you retiring? at what age? eric: soon as possible,
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. i m french, i m french. france is my country, but marseille comes first. i think your region would come first? dominique: you re loyal to new york before america. anthony: that s true. so what about the people? what do all true, true marseillais have in common? jacques: we re big liars. eric: ah. anthony: a big liar. eric: they have the reputation of exaggerating. so if you eat sardines like that. you re like, at lunch we had sardines like this. anthony: daube de pouple, octopus stew. slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic, and tomato. spoon over pasta and enjoy. oh yes. i can smell that octo-stock. it s fantastic. [ nathalie speaking french ] anthony: so, when are you retiring? at what age? eric: soon as possible,