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?
anthony: oh, okay. okay, get in there man. get, get, come on. hey, lucy, come on man. eric: shut up. anthony: put on the sauce. put on the sauce. spread it out, there. come on. eric: don t take my job. jean: no, no, no. eric: you don t push. anthony: you don t. eric: you re not supposed to. trois culère three spoons. yoreloppy, man. you re going nowhere, man. what the- is that? anthony: what? i m getting the. eric: it has to be even, the sauce. champignons. jean: champignons, jambon, fromage. eric: okay, ham, mushroom, and eese. let s go. anthony: come on, man. the customers are backing up here. how abouthe pizza? eric: my pizza lookgood, okay? anthony: bonsoir. eri take that. give it to the lady. no, no, no. a little bit like that, and give it to the lady. a little bit like that. like that, like that, okay. good. female customer: hello. this one i owe? [ eric speaking french ] anthony: très bien. pizza, i soon notice, is different here. toppings a