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Detailed text transcripts for TV channel - CNN - 20180610:02:58:00

I m french, i m french. france is my country, but marseille comes first. i think your region would come first? dominique: you re loyal to new york before america. anthony: that s true. so what about the people? what do all true, true marseillais have in common? jacques: we re big liars. eric: ah. anthony: a big liar. eric: they have the reputation of exaggerating. so if you eat sardines like that. you re like, at lunch we had sardines like this. anthony: daube de pouple, octopus stew. slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic, and tomato. spoon over pasta and enjoy. oh yes. i can smell that octo-stock. it s fantastic. [ nathalie speaking french ] anthony: so, when are you retiring? at what age? eric: soon as possible, seriously. right? ....

Anthony Bourdain , Building America , New York , Eric Ripert , True Marseillais , Star Anise , Octopus Stew , Orange Peel , Daube De Pouple , Man Speaking French , Nathalie Lefrere , Octo Stock ,

Detailed text transcripts for TV channel - CNN - 20180610:02:57:00

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? jacques: no. ....

Mediterranean Sea , Nathalie Lefrere , Court Bouillon , Fried Fritters , Wild Fennel , Anthony Bourdain , Eric Ripert , Olive Oil , Orange Peel , True Marseillais , Dont Care , Little Fish ,

Detailed text transcripts for TV channel - CNN - 20180423:02:58:00

eric: yeah. anthony: is marseille, france? eric: ah. this is a good question. is marseille france? jacques: no. i m french, i m french. france is my country, but marseille comes first. i think your region would come first? dominique: you re loyal to new york before america. anthony: that s true. so what about the people? what do all true, true marseillais have in common? jacques: we re big liars. eric: ah. anthony: a big liar. eric: they have the reputation of exaggerating. so if you eat sardines like that. you re like, at lunch we had sardines like this. anthony: daube de pouple, octopus stew. slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic, and tomato. spoon over pasta and enjoy. oh yes. ....

Anthony Bourdain , Eric Ripert , New York , True Marseillais , Star Anise , Octopus Stew , Orange Peel , Daube De Pouple ,

Detailed text transcripts for TV channel - CNN - 20180423:02:57:00

If i wanted to open a giant modern hotel across there, is impossible, right? dominique: 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. anthony: and most of these properties are owned by the same family for many years. nathalie: my family has been coming here since 1949. anthony: right. nathalie: but we lived in marseille then we came here for weekends. anthony: 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, 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 pret ....

Anthony Bourdain , Mediterranean Sea , Nathalie Lefrere , Court Bouillon , Fried Fritters , Orange Peel , Andre Guidicelli , Wild Fennel , 1949 Anthony , Eric Ripert , Olive Oil , Dont Care , True Marseillais , Little Fish ,

Detailed text transcripts for TV channel - CNN - 20171225:02:58:00

dominique: you re loyal to new york before america. anthony: that s true. so what about the people? what do all true, true marseillais have in common? jacques: we re big liars. eric: ah. anthony: a big liar. eric: they have the reputation of exaggerating. so if you eat sardines like that. you re like, at lunch we had sardines like this. anthony: daube de pouple, octopus stew. slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic, and tomato. spoon over pasta and enjoy. oh yes. i can smell that octo-stock. it s fantastic. [ nathalie speaking french ] anthony: so, when are you retiring? at what age? eric: soon as possible, seriously. right? ....

Anthony Bourdain , New York , Big Night In Eric , True Marseillais , Orange Peel , Star Anise , Octopus Stew , Daube De Pouple , Speaking French , Nathalie Lefrere , Octo Stock ,