Counterintuitive One News Today

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>> 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 ...

Each month they host a dinner for her female colleagues. chefs and all. >> counterintuitive one would

Chefs all. everybody here a chef in the business? >> emmanuelle: yeah. >> anthony: how many more are there like you? >> georgiana: maybe three or four in marseille. >> marine: france kind of machist -- >> woman: macho. >> marine: -- country, and if you want to find your place in the brigade, its very difficult when you are a girl. really. >> tania: but actually, like in the mediterranean, the example for cooking, the basic is called la cuisinière provençale. >> georgiana: yeah. >> marine: beca...

Better. >> anthony: georgiana is from benin via nigeria and london, but beyond all else she is marseillais. beef tartar with boutargue, dried mullet eggs, apple, and celeriac. counterintuitive one would think, but truly amazing and delicious. >> georgiana: im coming from paris and i used to cook with butter and cream and whatever, and today i cant imagine my cuisine without olive oil, without vegetables, without seafood, without spices. and on the top youre going to put some boutargue. it will b...

>> georgiana: yeah. >> marine: because if you want to have good food you dont go to restaurants in marseille that much. you know that your grandmother or your mother will cook much better. >> anthony: georgiana is from benin via nigeria and london, but beyond all else she is marseillais. beef tartar with boutargue, dried mullet eggs, apple, and celeriac. counterintuitive one would think, but truly amazing and delicious. >> georgiana: im coming from paris and i used to cook with butter and cream ...

Machist -- >> woman: macho. >> marine: -- country, and if you want to find your place in the brigade, its very difficult when you are a girl. really. >> tania: but actually, like in the mediterranean, the example for cooking, the basic is called la cuisinière provençale. >> georgiana: yeah. >> marine: because if you want to have good food you dont go to restaurants in marseille that much. you know that your grandmother or your mother will cook much better. >> anthony: georgiana is from benin v...

>> tania: but actually, like in the mediterranean, the example for cooking, the basic is called la cuisinière provençale. >> georgiana: yeah. >> marine: because if you want to have good food you dont go to restaurants in marseille that much. you know that your grandmother or your mother will cook much better. >> anthony: georgiana is from benin via nigeria and london, but beyond all else she is marseillais. beef tartar with boutargue, dried mullet eggs, apple, and celeriac. counterintuitive on...

>> georgiana: yeah. >> marine: because if you want to have good food you dont go to restaurants in marseille that much. you know that your grandmother or your mother will cook much better. >> anthony: georgiana is from benin via nigeria and london, but beyond all else she is marseillais. beef tartar with boutargue, dried mullet eggs, apple, and celeriac. counterintuitive one would think, but truly amazing and delicious. >> georgiana: im coming from paris and i used to cook with butter and cream ...

>> georgiana: yeah. >> marine: because if you want to have good food you dont go to restaurants in marseille that much. you know that your grandmother or your mother will cook much better. >> anthony: georgiana is from benin via nigeria and london, but beyond all else she is marseillais. beef tartar with bourgue dried mullet eggs, apple, and celeriac. counterintuitive one would think, but truly amazing and delicious. >> georgiana: im coming from paris and i used to cook with butter and cream and...