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
and they re raw, of course. they slice the muscles raw. that s crazy. wow. 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 muscles, 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. slipper lobster, weaver, angler, and red gurnard. lightly seared, then a touch in the oven. oh, whoa. oh. this is just incredibly beautiful. it s so delicate and, at the same time, flavorful and powerful. this is insanely good. a broth so intense it requires over ten kilos of rock crabs and various bony tasty little fishes to make just one kilo of brown, gloriously brown, magical liquid.
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. oh, whoa. eric: oh. anthony: this is just incredibly beautiful. eric: it s so delicate and, at the same time, flavorful and powerful. anthony: this is insanely good. a broth so intense it requires over ten kilos of rock crabs and various bony tasty little fishes to make just one kilo of brown, gloriously brown, magical liquid. dorade and denti. steamed over seaweed water. saffron potatoes and then, finally, comes that magical brown broth. eric: oh! anthony: wow.
oh, whoa. eric: oh. anthony: this is just incredibly beautiful. eric: it s so delicate and, at the same time, flavorful and powerful. anthony: this is insanely good. a broth so intense it requires over ten kilos of rock crabs and various bony tasty little fishes to make just one kilo of brown, gloriously brown, magical liquid. dorade and denti. steamed over seaweed water. saffron potatoes and then, finally, comes that magical brown broth. eric: oh! anthony: wow. eric: ah, dorade. gerald: it s a broth. [ eric speaking french ] anthony: oh man. eric: this is unbelievable, huh? you taste the gerald: the entire fish you re eating, you know? anthony: and just when my brain threatens to short circuit
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. oh, whoa. eric: oh. anthony: this is just incredibly beautiful. eric: it s so delicate and, at the same time, flavorful and powerful. anthony: this is insanely good. a broth so intense it requires over ten kilos of rock crabs and various bony tasty little fishes to make just one kilo of brown, gloriously brown, magical liquid. dorade and denti. steamed over seaweed water. saffron potatoes and then, finally, comes that magical brown broth. eric: oh! anthony: wow. eric: ah, dorade. gerald: it s a broth. [ eric speaking french ] anthony: oh man. eric: this is unbelievable, huh? you taste the gerald: the entire fish you re eating, you know? anthony: and just when my brain threatens to short circuit