Stay updated with breaking news from Nathalie lefrere. Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
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.
then small shacks or cabanon, the working-class families from the city used as weekend 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 owned by the same family for many years. >> nathalie: my family has been coming here since 1949. >> anthony: right. >> nathalie: but we lived in marseille then we came here for weekends. >> anthony: that's nice.
the working-class families from the city used as weekend 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 owned by the same family for many years. >> nathalie: my family has been coming here since 1949. >> anthony: right. >> nathalie: but we lived in marseille then we came here for weekends. >> anthony: that's nice. lunch is being prepared by
>> jacques: no. i'm french, i'm french. france is my country, but marseille comes first. i think your region would come first? >> dominique: you're loyal to new york before america. >> anthony: that's true. so what about the people? what do all true, true marseillais have in common? >> jacques: we're big liars. >> eric: ah. >> anthony: a big liar. >> eric: they have the reputation of exaggerating. so if you eat sardines like that. you're like, "at lunch we had sardines like this." >> anthony: daube de pouple, octopus stew. slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic, and tomato. spoon over pasta and enjoy. oh yes. i can smell that octo-stock. it's fantastic. [ nathalie speaking french ] >> anthony: so, when are you retiring? at what age? >> eric: soon as possible,
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?
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? >> jacques: no. i'm french, i'm french. france is my country, but
marseille comes first. i think your region would come first? >> dominique: you're loyal to new york before america. >> anthony: that's true. so what about the people? what do all true, true marseillais have in common? >> jacques: we're big liars. >> eric: ah. >> anthony: a big liar. >> eric: they have the reputation of exaggerating. so if you eat sardines like that. you're like, "at lunch we had sardines like this." >> anthony: daube de pouple, octopus stew. slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic, and tomato. spoon over pasta and enjoy. oh yes. i can smell that octo-stock. it's fantastic. [ nathalie speaking french ] >> anthony: so, when are you retiring? at what age? >> eric: soon as possible,
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 owned by the same family for many years. >> nathalie: my family has been coming here since 1949. >> anthony: right. >> nathalie: but we lived in marseille then we came here for weekends. >> anthony: that's nice. lunch is being prepared by andre guidicelli, known around
i'm french, i'm french. france is my country, but marseille comes first. i think your region would come first? >> dominique: you're loyal to new york before america. >> anthony: that's true. so what about the people? what do all true, true marseillais have in common? >> jacques: we're big liars. >> eric: ah. >> anthony: a big liar. >> eric: they have the reputation of exaggerating. so if you eat sardines like that. you're like, "at lunch we had sardines like this." >> anthony: daube de pouple, octopus stew. slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic, and tomato. spoon over pasta and enjoy. oh yes. i can smell that octo-stock. it's fantastic. [ nathalie speaking french ] >> anthony: so, when are you retiring? at what age? >> eric: soon as possible,
then small shacks or cabanon, the working-class families from the city used as weekend 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 owned by the same family for many years. >> nathalie: my family has been coming here since 1949. >> anthony: right. >> nathalie: but we lived in marseille then we came here for weekends. >> anthony: that's nice. lunch is being prepared by