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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. ....
TAP > ARROW ABOVE FOR MORE PICS A Tunisian history enthusiast and craftsman who is making dye from sea snail shells, has been honoured by the Irish Lebanes. ....
TAP > ARROW ABOVE FOR MORE PICS A Tunisian history enthusiast and craftsman who is making dye from sea snail shells, has been honoured by the Irish Lebanes. ....
If i wanted to open a giant modern hotel across there, is impossible, right? actually, it was just a couple of years ago, it was kind of scaled up on the protection level, so nothing is going to happen now, yeah. and most of these properties are owned by the same family for many years? right. but we lived in marseille. then we came here for weekends. that s nice. 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. yep. olive oil, yep. ....