Shellfish Carpaccio News Today

succession start, brian cox and actress and activist, eva longoria. thank you so much for watching and good night. [music] [music] >> the food is famously good, yet its a victim of bad reputation and bad history. as it turns out ããexactly the kind of place that i like. [music] >> but this is a buddy picture isnt it? eric repair is the start of the three-star [indiscernible] of new york. the chef of france. it means hes some kind of night or something. and my friend but this causes hi...

>> 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 ...

Mind? >> thats a good idea. [laughter] [music] >> chris reinvented the deconstructed and then usually there is the thing itself. they take on [indiscernible] without a doubt, marseilless most famous dish is spread out over four courses. first shellfish carpaccio of where mussels and clams. [indiscernible] >> in the row of course. by slice it rock? thats crazy! wow. [laughter] >> i made the fish when i was a child.on those rocks, you know? when i was using my knife to open up the muscles and eati...

>> 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...

>> eric: behind you? >> anthony: right, frolicking naked. >> eric: yeah, right now theyre kind of like mature amazons, but it will happen. >> anthony: ah, heres the chef. >> eric: anthony bourdain. gerald. >> gerald: nice to meet you. >> anthony: nice to meet you. an honor, sir. >> gerald: would you mind to have the bouillabaisse? its a good idea? or -- >> eric: we dont mind. we want it. >> anthony: i think its a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. its a ve...

>> eric: we dont mind. we want it. >> anthony: i think its a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. its a very good idea. there is 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. >> anthony: man. mm. >> eric: this is super, huh? and theyre raw, of course. they slice the mussel...

>> anthony: nice to meet you. an honor, sir. >> gerald: would you mind to have the bouillabaisse? its a good idea? or -- >> eric: we dont mind. we want it. >> anthony: i think its a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. its a very good idea. there is 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 ...

>> anthony: nice to meet you. an honor, sir. >> gerald: would you mind to have the bouillabaisse? its a good idea? or -- >> eric: we dont mind. we want it. >> anthony: i think its a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. its a very good idea. there is 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 ...

>> gerald: nice to meet you. >> anthony: nice to meet you. an honor, sir. >> gerald: would you mind to have the bouillabaisse? its a good idea? or -- >> eric: we dont mind. we want it. >> anthony: i think its a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. its a very good idea. there is 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. f...

Or -- >> eric: we dont mind. we want it. >> anthony: i think its a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. its a very good idea. there is 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. >> anthony: man. mm. >> eric: this is super, huh? and theyre raw, of course. they slice the ...