Gerald Passedat 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 ...

>> do you see yourself fishing? >> no. >> its stressful to me. >> right. i always think im going to catch, like, my testicles or my ear with a hook. you know? i have a fear of fishhooks. yeah hes catching denti? >> yeah, he said that its the best fish of the mediterranean. i have no idea what hes talking about. >> well, hopefully well see. >> well, hopefully well taste it. well, at least, hes supposed to deliver to le petit nice. >> oh, thats right. eric works exclusively for this man, gerald pa...

>> well, there it is, another extraordinarily successful fishing scene in the can. time to reap the rewards awaiting us back on dry land. >> youll tell me if theres, like, any oiled up amazons behind me. >> behind you? >> right, frolicking naked. >> yeah, right now theyre kind of like mature amazons, but it will happen. >> ah, heres the chef. >> anthony bourdain. gerald. >> nice to meet you. >> nice to meet you. an honor sir. >> would you mind to have the bouillabaisse? its a good idea? or? >> w...

Dorade and denti. steamed over seaweed water. saffron potatoes and then, finally, comes that magical brown broth. >> oh! >> wow. >> ah, dorade. >> its a broth. >> oh man. >> this is unbelievable, huh? you taste the -- >> the entire fish, youre eating, you know? >> and just when my brain threatens to short circuit with pleasure, descending as if from heaven itself -- cheese. oh god, the cheese. you know, ive got to tell you. i dont care how many naked breasts are on that beach right now because t...

>> reinvented, deconstructed and then usually theres the thing, itself. passedats take on bouillabaisse, without a doubt marseilles most famous dish, is spread out over four courses. first shellfish carpaccio of raw mussels and clams. man. mmm. >> and theyre whole, of course. they slice the mussels whole. thats crazy. wow. >> i decided to make this boulabas sse, i had the inspiration when i was a child. my knife opening the mussels, eating the mussels. theres no cream, no butter. its not traditi...

>> lucy. come on. put on the sauce. spread it out. come on. >> dont take my job. >> no, no, no. >> you dont push. >> sloppy, man. youre going nowhere, man. >> what? im getting there. >> has to be even, the sauce. >> okay. mushrooms and cheese. >> come on, man. customers are backing up here. they want the pizza. >> my pizza is good, okay? >> take that. give it to -- no, no, no, no. a little bit like that. give it to the lady. a little bit like that. a little bit like that. like that. good. >> piz...

>> come on, man, you can do that. >> i dont know. >> impressive. >> yeah, very impressive. does he get paid for that? >> i dont know. look, as long as hes not a mime, im okay with it. >> hes definitely not a mime. >> even the smell of mime makeup i start to tremble with fear. >> so its a phobia. >> its a serious phobia. dont like it. mimes, clowns, nurses shoes. those white nurses shoes. >> oh, the clogs. >> no. theyre, like, super comfortable, like, and theyre white. >> yeah. >> but not, like, ...

Beautiful. >> its 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. dorade and dentelle steamed over seaweed water. saffron potatoes. then finally comes that magical brown broth. >> oh. >> wow. >> ahh. >> thats a good one, huh? oh, man. >> this is unbelievable. you taste the entire fish youre eating, you...

♪ you can tell. you know its coming, right? you can sense it. oh, no. another fishing scene. this is our vessel here on the right. eric is one of only a handful of old-style fishermen who work the sea the old-fashioned way. >> do you see yourself fishing? >> no. >> its stressful to me. >> right. i always think im going to catch my testicles or ear with the hook. you know, i have a fear of fishhooks. >> catching dentelle. >> yeah, he said its the best fish of the mediterranean. i have no idea w...

Thousand-year-old town 90 minutes from marseille, a picture-perfect village known for its farmers market. >> if i make a green salad, you going to eat it? >> no. >> this one is better, right? that one, okay. traditional. >> not messing around here. >> were going to need, like, figs. >> what else is new? >> we need -- >> yeah, yeah, yeah. definitely. and some bread. >> and the bread. >> and wine. >> and the wine. >> a very, very, very expensive wine. >> yeah? >> yeah. were blowing out the budget,...