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To have good food you don't 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: i'm coming from paris and i used to cook with butter and cream and whatever, and today i can't imagine my cuisine without olive oil, without vegetables, without seafood, without spices. and on the top you're goin...

However, each month, georgiana viou hosts a dinner for her female colleagues. 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, it's 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 ha...

When you are a girl. really. >> actually, like, in mediterranean, the example for cooking, the basic -- >> yes. >> if you don't have good food, you don't go to restaurants in marseille that much. you know your grandmother or mother will cook much better. >> georgiana is from benin, via nigeria and london, but beyond all else, she's marseillaise. beef tartare with botargo, apple and celeriac. counterintuitive one may think but truly delicious. >> i come to paris, and i used to cook with butter and cream and whatever, and today i couldn't imagine my cuisine without olive oil, without vegetables,...

You know your grandmother or mother will cook much better. >> georgiana is from benin, via nigeria and london, but beyond all else, she's marseillaise. beef tartare with botargo, apple and celeriac. counterintuitive one may think but truly delicious. >> i used to cook with butter and cream and whatever, and today i can't imagine my cuisine without olive oil, without vegetables, without seafood, without spices. and on the top you're going to put some salt of the tartare. >> it's a good idea. it's better than putting anchovies. >> you want, you can do it on tartare. >> i'm going to do it. i'll s...

You don't go to restaurants in marseille that much. you know your grandmother or mother will cook much better. >> georgiana is from benin, via nigeria and london, but beyond all else, she's marseillaise. beef tartare with botargo, apple and celeriac. counterintuitive one may think but truly delicious. >> i used to cook with butter and cream and whatever, and today i can't imagine my cuisine without olive oil, without vegetables, without seafood, without spices. and on the top you're going to put some salt of the tartare. >> it's a good idea. it's better than putting anchovies. >> you want, you...