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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 going to put some boutargue. it will be the salt of the tartar. >> eric: it's a good idea. i mean, it's better than putting anchovies. >> georgiana: if you want, you can do it at le bernardin and you call it georgiana's tartar. >> eric: i'm going to do it. i send you the picture. >> georgiana: sure. >> eric: seriously. i'm going to do it. >> georgiana: ah cool. trop bien. >> anthony: and my single favorit...

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 going to put some boutargue. it will be the salt of the tartar. >> eric: it's a good idea. i mean, it's better than putting anchovies. ...

>> anthony: and my single favorite marseillais classic -- pied et paquets -- a dish which encapsulates everything i love and believe in about food. first, the hair on the sheep's foot is burned off. the meat is then tenderized and cut into pieces. sheep's tripe is cleaned and cut into squares. each piece is stuffed with onions, parsley, garlic, and salt pork before being rolled and wrapped into small pouches. these are stewed for several hours in a sauce of white wine, tomatoes, bacon, onion and carrots along with the sheep's foot. i love this dish. >> eric: i love this dish too. >> anthony: t...

I mean, it's better than putting anchovies. >> georgiana: if you want, you can do it at le bernardin and you call it georgiana's tartar. >> eric: i'm going to do it. i send you the picture. >> georgiana: sure. >> eric: seriously. i'm going to do it. >> georgiana: ah cool. trop bien. >> anthony: and my single favorite marseillais classic -- pied et paquets -- a dish which encapsulates everything i love and believe in about food. first, the hair on the sheep's foot is burned off. the meat is then tenderized and cut into pieces. sheep's tripe is cleaned and cut into squares. each piece is stuffed...

>> eric: i'm going to do it. i send you the picture. >> georgiana: sure. >> eric: seriously. i'm going to do it. >> georgiana: ah cool. trop bien. >> anthony: and my single favorite marseillais classic -- pied et paquets -- a dish which encapsulates everything i love and believe in about food. first, the hair on the sheep's foot is burned off. the meat is then tenderized and cut into pieces. sheep's tripe is cleaned and cut into squares. each piece is stuffed with onions, parsley, garlic, and salt pork before being rolled and wrapped into small pouches. these are stewed for several hours in a ...