Andre Guidicelli News Today : Breaking News, Live Updates & Top Stories | Vimarsana

>> i need a french coach . if you've been to france, chances are you haven't been here. france's second largest city, the oldest city in france. it sits right by the mediterranean. the food is famously good. yet, it's 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, isn't it? eric ripert is the chef of the three-star la bernardin in new york, a chevalier of france; i think that means he's some kind of knight or something, and my friend. this causes him some problems. he, i like to remind him, has a re...

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 si...

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 fr...

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 ha...

Getaways. no running water or indoor plumbing. simple. a place to get together. have a long winey lunch. hello. bonjour. you can't 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 ain't 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 protection level so nothing is going to happen now. >> anthony: and most of these properties are ...