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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 it s 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 isn t it? eric repair is the start of the three-star [indiscernible] of new york. the chef of france. it means he s some kind of night or something. and my friend but this causes him some problems. he, i would like to remind him is reputation protected. i do not. [music] welcome to my set. you never been here? never. how is this even possible? you wrote how far from here? like 50 miles. 100 miles per. 100 miles from here? what prevented you from coming to this clearly beautiful city? it s clearly beautiful. it s a fantastic city. it s beautiful and i agree with you. but as it reputation of being a dangerous city. live in new york? [music] i shoul ....
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 reputation to protect. i do not. welcome to marseille. yeah. you ve never been here? never. how is this even possible? you grew up how far from here? like, uh, fifty miles. a hundred miles. fif- a hun- you grew up a hundred miles from here? what prevented you from coming to this clearly beautiful city? because it s clearly beautiful. it s a fantastic city. i mean, it s beautiful. ....
Chickpea, and one of my favorites, mediterranean sea snails in garlic, wild fennel, and orange peel. that is the taste of this region for me, garlic, olive oil , saffron. and look at this. look at this. lightly marinated in lemon and olive oil, you can pretty much rub that all over me. i don t care. so fresh. perfect happiness for me. so, we discussed the characteristics of the true marseille. is marseille france? [ speaking non-english ] no. [ laughter ] [ speaking non- english ] ....
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? ....