succession start, brian cox and actress and activist, eva longoria. thank you so much for watching and good night. [music] [music] the food is famously good, yet it s a victim of bad reputation and bad history. as it turns out ããexactly the kind of place that i like. [music] but this is a buddy picture isn t it? eric repair is the start of the three-star [indiscernible] of new york. the chef of france. it means he s some kind of night or something. and my friend but this causes him some problems. he, i would like to remind him is reputation protected. i do not. [music] welcome to my set. you never been here? never. how is this even possible? you wrote how far from here? like 50 miles. 100 miles per. 100 miles from here? what prevented you from coming to this clearly beautiful city? it s clearly beautiful. it s a fantastic city. it s beautiful and i agree with you. but as it reputation of being a dangerous city. live in new york? [music] i should poin
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
beautiful pick. it s so delicate. a simple flavor and power food. this is insanely good. [music] a box so intense that it requires over 10 kilos of rock crabs and various bony tasting fishes. to make just one kilo of brown glorious ããgloriously brown magical liquid. the rod and dentyne. steamed over seaweed waterford saffron potatoes and then finally, comes that magical brown broth. wow, [indiscernible] [laughter] simple. [indiscernible] [music] oh, man. this is unbelievable. sentire fish. yes. just when my brain threatens to short-circuit with pressure,
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.