Andre Guidicelli News Today

>> i need a french coach . if youve been to france, chances are you havent been here. frances second largest city, the oldest city in france. it sits right by the mediterranean. the food is famously good. yet, its 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, isnt it? eric ripert is the chef of the three-star la bernardin in new york, a chevalier of france; i think that means hes some kind of knight ...

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. >> thats nice. lunch is being prepared by andre guidicelli, known around here as day-day. panisse, crispy fried fritters of chickpea, whic...

Lunch is being prepared by andre guidicelli, known around here as day-day. panisse, crispy fried fritters of chickpea, which go really well with nathalies aioli. and one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennel, and orange peel. thats the taste of this region for me. its garlic, olive oil, saffron. >> eric: sure. >> anthony: panisse. >> eric: panisse, exactly. >> anthony: and look at this. look at this. sardine, lightly marinated in lem...

Andre guidicelli, known around here as day-day. panisse, crispy fried fritters of chickpea, which go really well with nathalies aioli. and one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennel, and orange peel. thats the taste of this region for me. its 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 p...

Getaways. no running water or indoor plumbing. simple. a place to get together. have a long winey lunch. hello. bonjour. you cant build new ones and the ones that are here like this one owned by dominique and nathalie lefrere have been in the same family since the 40s, and they aint going anywhere. is this area protected, meaning 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 ...

Andre guidicelli, known around here as day-day. panisse, crispy fried fritters of chickpea, which go really well with nathalies aioli. and one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennel, and orange peel. thats the taste of this region for me. its 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 p...

Getaways. no running water or indoor plumbing. simple. a place to get together. have a long winey lunch. hello. bonjour. you cant build new ones and the ones that are here like this one owned by dominique and nathalie lefrere have been in the same family since the 40s, and they aint going anywhere. is this area protected, meaning 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 ...

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: thats nice. lunch is being prepared ...

Here as day-day. panisse, crispy fried fritters of chickpea, which go really well with nathalies aioli. and one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennel, and orange peel. thats the taste of this region for me. its 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...

Lunch is being prepared by andre guidicelli, known around here as day-day. panisse, crispy fried fritters of chickpea, which go really well with nathalies aioli. and one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennel, and orange peel. thats the taste of this region for me. its garlic, olive oil, saffron. >> eric: sure. >> anthony: panisse. >> eric: panisse, exactly. >> anthony: and look at this. look at this. sardine, lightly marinated in lem...