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?
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