TAP '>' ARROW ABOVE FOR MORE PICS A Tunisian history enthusiast and craftsman who is making dye from sea snail shells, has been honoured by the Irish Lebanes...
TAP '>' ARROW ABOVE FOR MORE PICS A Tunisian history enthusiast and craftsman who is making dye from sea snail shells, has been honoured by the Irish Lebanes...
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. >> 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. yep. olive oil, yep.
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 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?
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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 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?