1 00:00:02,540 --> 00:00:06,960 This program is rated PG and contains mature subject matter. Viewer discretion 2 00:00:06,960 --> 00:00:07,960 is advised. 3 00:00:22,560 --> 00:00:25,060 I'm just off the coast of Provence. 4 00:00:25,360 --> 00:00:30,440 And I have a dilemma. I could gaze for hours at this coastline that has 5 00:00:30,440 --> 00:00:32,980 mesmerized visitors for millennia. 6 00:00:34,040 --> 00:00:37,820 I could bask on the most glamorous beaches in the world. 7 00:00:38,180 --> 00:00:43,020 I could stroll through the glorious countryside in a stunning swirl of 8 00:00:43,460 --> 00:00:46,840 Or lose myself in a thrilling ancient city. 9 00:00:47,780 --> 00:00:49,480 Yeah, I could do all that. 10 00:00:49,720 --> 00:00:50,720 But you know me. 11 00:00:50,900 --> 00:00:52,600 First, I gotta eat. 12 00:00:56,300 --> 00:00:59,680 I'm Eva Longoria, and I'm a serious Francophile. 13 00:00:59,940 --> 00:01:05,019 Over the past 20 years, my career as an actor has brought me to France time and 14 00:01:05,019 --> 00:01:06,840 again. It's my home away from home. 15 00:01:07,120 --> 00:01:10,740 But those trips were more about work than joie de vivre. 16 00:01:11,960 --> 00:01:15,440 Now I want something deeper. This is going to be an adventure! 17 00:01:16,180 --> 00:01:19,300 So I'm setting out to really experience France. 18 00:01:19,680 --> 00:01:22,020 That's my baby! 19 00:01:22,240 --> 00:01:24,580 To savor its world -celebrated cuisine. 20 00:01:25,450 --> 00:01:27,930 And explore the country's rich history. 21 00:01:28,370 --> 00:01:35,270 There's a reason why when we dream of a perfect place, it looks a lot like 22 00:01:35,270 --> 00:01:37,730 Provence. This is like lavender heaven. 23 00:01:38,550 --> 00:01:42,770 The sun -kissed landscape of this corner of the south of France is world famous. 24 00:01:43,010 --> 00:01:46,170 And the glamour of the French Riviera is on another planet. 25 00:01:46,590 --> 00:01:47,890 And cue the sailboat. 26 00:01:48,390 --> 00:01:50,530 The beauty of Provence is timeless. 27 00:01:51,230 --> 00:01:52,890 But this place never stands still. 28 00:01:53,130 --> 00:01:57,690 There's a wild wind racing through this region, and it drives people here to 29 00:01:57,690 --> 00:01:58,690 creative heights. 30 00:01:59,010 --> 00:02:01,450 Yeah. Oh, it's roaring. 31 00:02:01,810 --> 00:02:06,030 For centuries, they've drawn on all this beauty. It's like the French Riviera on 32 00:02:06,030 --> 00:02:06,689 a plate. 33 00:02:06,690 --> 00:02:09,949 Lightened up French food and changed the way the world eats. 34 00:02:11,150 --> 00:02:13,670 Again. Oh, my God, that's so good. And again. 35 00:02:13,910 --> 00:02:17,490 It's very good with rosé. Everything is good with rosé. And again. 36 00:02:17,830 --> 00:02:18,910 Paris had their time. 37 00:02:19,190 --> 00:02:20,230 Now it's our time. 38 00:02:20,470 --> 00:02:22,190 And we're going to make the best out of it. 39 00:02:43,820 --> 00:02:47,060 I'm in the oldest city in France, and I know this is called Searching for 40 00:02:47,060 --> 00:02:49,440 France, not Italy, but bear with me. 41 00:02:49,820 --> 00:02:50,820 Bonjour. Bonjour. 42 00:02:51,200 --> 00:02:54,740 Half and half. 43 00:02:55,640 --> 00:02:57,580 I was told that's how I order it. 44 00:02:58,240 --> 00:03:03,000 Perched on the hot Mediterranean coast and closer to Italy, Spain, and even 45 00:03:03,000 --> 00:03:08,960 North Africa than Paris, is France's second largest city, the ancient and 46 00:03:08,960 --> 00:03:09,960 Marseille. 47 00:03:11,050 --> 00:03:16,570 Now, I'm not going to lie, I'm feeling nervous. This is extreme pizza. One half 48 00:03:16,570 --> 00:03:22,150 pure melted cheese, but the other, a crazy amount of anchovies, which is 49 00:03:22,150 --> 00:03:27,870 intense. And somehow, this half and half is the city's favorite food. 50 00:03:44,719 --> 00:03:49,520 The half and half is made for sharing, and I'm meeting Valentin Raffali. 51 00:03:49,860 --> 00:03:54,860 He's one of the new wave of young chefs making Marseille world famous for its 52 00:03:54,860 --> 00:03:55,860 food. 53 00:03:56,140 --> 00:03:57,500 Val! Eva! 54 00:03:57,840 --> 00:03:59,480 I came to your favorite spot. 55 00:03:59,840 --> 00:04:03,220 Yeah, let's go with the moitié -moitié, start the day right. 56 00:04:03,700 --> 00:04:04,960 So that's the cheesy part? 57 00:04:05,400 --> 00:04:06,640 Oh yeah, perfect. 58 00:04:08,140 --> 00:04:09,200 Oh, that's lovely. 59 00:04:09,680 --> 00:04:12,340 Emmental is such an affordable cheese. 60 00:04:12,560 --> 00:04:14,240 It's not too strong. It's very subtle. 61 00:04:14,520 --> 00:04:17,800 Yeah, soft, cheesy, what we like. Everybody loves that one. 62 00:04:18,060 --> 00:04:20,959 Now I'm trying the anchovy side, which is not my favorite. 63 00:04:21,420 --> 00:04:22,420 Yeah, yeah. 64 00:04:25,120 --> 00:04:26,240 Nope. No. 65 00:04:26,880 --> 00:04:27,880 Oh, 66 00:04:29,680 --> 00:04:30,680 that's intense. 67 00:04:30,760 --> 00:04:35,180 Super intense, yeah. Maybe really early for an anchovy. This is the Marseille 68 00:04:35,180 --> 00:04:37,740 contrast in a pizza. The tenderness is your side. 69 00:04:38,060 --> 00:04:42,200 And that one is the deepness. The strong character. The strong character, the 70 00:04:42,200 --> 00:04:43,200 loud people. 71 00:04:43,360 --> 00:04:44,980 La moitié -moitié. La moitié -moitié. 72 00:04:48,460 --> 00:04:53,160 If Marseille folk feel like big characters, it's not without reason. In 73 00:04:53,160 --> 00:04:56,760 wealthier parts of France, you sometimes hear that Marseille is a bit of an 74 00:04:56,760 --> 00:05:00,660 embarrassment, seen as a city full of crime and immigrants and chaos. 75 00:05:01,340 --> 00:05:05,740 While nobody denies there are problems, they also know that their city has 76 00:05:05,740 --> 00:05:10,840 thrived for two and a half thousand years by embracing the flavors and 77 00:05:10,840 --> 00:05:16,360 of the entire Mediterranean, mixing things up and following its own star. 78 00:05:16,740 --> 00:05:17,740 Look at this. 79 00:05:18,000 --> 00:05:18,979 There you go. 80 00:05:18,980 --> 00:05:23,440 Oh, my gosh. We've come to the highest point in the city, the Church of Notre 81 00:05:23,440 --> 00:05:27,460 Dame de la Garde, with views that stretch from the Mediterranean Sea to 82 00:05:27,460 --> 00:05:29,240 mountains that wrap around Marseille. 83 00:05:29,690 --> 00:05:32,870 It's a bit like the mountains protect us from the rest of France, you know? And 84 00:05:32,870 --> 00:05:36,510 this is the rest of the world. You guys have your arms wide open. Yes, exactly. 85 00:05:37,850 --> 00:05:39,710 This is my first time in Marseille. Yeah, cool. 86 00:05:40,030 --> 00:05:41,050 And I don't know what to expect. 87 00:05:41,370 --> 00:05:45,310 It's a welcoming city, but it's also wild. The electricity is definitely 88 00:05:45,470 --> 00:05:47,490 We act like Italians. We act like Corsicans. 89 00:05:47,790 --> 00:05:52,590 We act like Northern Africans. And here you better not be late at the green 90 00:05:52,590 --> 00:05:54,530 light. Otherwise, someone is like, bam, bam. 91 00:05:54,810 --> 00:05:59,150 You were born here. Yes, I was born here. And my dad is Moroccan. My mom is 92 00:05:59,150 --> 00:06:01,550 French. So I'm the classic Marseille product. 93 00:06:01,770 --> 00:06:06,110 Is Marseille closer to French cuisine or closer to a global cuisine? 94 00:06:06,410 --> 00:06:10,300 You can feel the influence about countries. Here we love it. We love 95 00:06:10,300 --> 00:06:11,300 love, like, fishes. 96 00:06:11,560 --> 00:06:12,359 Olive oil. 97 00:06:12,360 --> 00:06:16,580 Olive oil, the best. Goat cheese, lamb, you know, everything is strong here, you 98 00:06:16,580 --> 00:06:21,260 know? We're not the richest city in France, right? But culture and people, 99 00:06:21,260 --> 00:06:22,159 the richest here. 100 00:06:22,160 --> 00:06:26,980 Everybody has their time in life, you know? Lyon had their time 50 years ago. 101 00:06:27,260 --> 00:06:31,280 Paris had their time. Now it's our time, and we're going to make the best out of 102 00:06:31,280 --> 00:06:32,280 it, you know? 103 00:06:32,410 --> 00:06:37,090 Young chefs like Val have united those feisty Mediterranean flavors and found 104 00:06:37,090 --> 00:06:41,410 themselves leading a new era in French cooking right here in Marseille. 105 00:06:41,870 --> 00:06:46,330 The epicenter is just behind the city's Arabic quarter and the old port in the 106 00:06:46,330 --> 00:06:48,710 neighborhood of Courjouliang. This is where you're from? 107 00:06:48,930 --> 00:06:52,750 Yes. I mean, here's the artistic soul. That's where everything crossed. 108 00:06:53,070 --> 00:06:56,050 Music, cinema, and now a lot of restaurants. 109 00:06:56,330 --> 00:06:59,270 And now I want to bring you to one of my friend's place. That's my friend 110 00:06:59,270 --> 00:07:00,930 Andrea. She's my neighbor. 111 00:07:02,010 --> 00:07:05,450 Andrea Piraluga opened her restaurant La Ola in 2023. 112 00:07:06,170 --> 00:07:08,010 Hello. This is Andrea. 113 00:07:08,310 --> 00:07:09,310 Welcome. 114 00:07:10,350 --> 00:07:16,030 She brings in a rotating list of resident chefs for a month or two. 115 00:07:16,390 --> 00:07:21,270 In the kitchen today is Houloud Benteir. She has Tunisian heritage and is a huge 116 00:07:21,270 --> 00:07:22,270 favorite here. 117 00:07:22,470 --> 00:07:28,670 So nice to meet you. I already smelled the unique spices in this kitchen. So 118 00:07:28,670 --> 00:07:30,770 what are we making today? We're going to make that now. 119 00:07:31,230 --> 00:07:35,910 Of lamb. Lamb tatin. Yes. We're going to make it with rosemary pastry. 120 00:07:36,250 --> 00:07:37,930 Rosemary is in the actual crust. 121 00:07:38,410 --> 00:07:39,410 Exactly. Yeah. 122 00:07:39,590 --> 00:07:44,150 Khouloud's savory lamb tatin is laced with gorgeous Tunisian spices she grew 123 00:07:44,150 --> 00:07:48,250 with. It's cooked with the crust on top and then flipped over and is a twist on 124 00:07:48,250 --> 00:07:50,850 the classic French dessert of apple tart tatin. 125 00:07:51,450 --> 00:07:53,490 In Tunisia, we eat a lot of spicy. 126 00:07:53,770 --> 00:07:55,990 We put harissa everywhere. You know what is harissa? 127 00:07:56,310 --> 00:07:59,170 Yeah, I love harissa, but harissa is not hot. It's supposed to be hot. Are you 128 00:07:59,170 --> 00:08:01,270 going to give me harissa now? Yeah. Just to prove a point? 129 00:08:01,470 --> 00:08:03,110 Yeah. And do I taste it like this? Yeah. 130 00:08:05,050 --> 00:08:07,270 Oh. Oh, my God, that's so good. 131 00:08:07,490 --> 00:08:08,490 You see? 132 00:08:09,130 --> 00:08:10,730 It's coming after. It's coming now. 133 00:08:11,930 --> 00:08:16,290 A lot of garlic in this region, or is it also in Tunisia? Yeah, we use a lot. We 134 00:08:16,290 --> 00:08:17,410 love garlic. We love onion. 135 00:08:18,190 --> 00:08:22,510 Hulu thrives on the freedom that chef residencies give her, moving around the 136 00:08:22,510 --> 00:08:25,130 city and the world, sharing and discovering food. 137 00:08:26,010 --> 00:08:32,110 When you put also like your sari and you mix everything, the combination is 138 00:08:32,110 --> 00:08:36,669 amazing. And this was also like new generation want to show where we're from 139 00:08:36,669 --> 00:08:37,669 what we are. 140 00:08:37,870 --> 00:08:40,809 And what's this? Ginger. Ginger. You can put everything. 141 00:08:42,130 --> 00:08:43,530 This is Herbes de Provence? 142 00:08:43,750 --> 00:08:46,810 Yes. There's such a mix of Marseillaise. 143 00:08:47,420 --> 00:08:48,840 Ingredients and Tunisia. 144 00:08:49,060 --> 00:08:53,300 Exactly. And seven hours. You don't have to touch it. This is amazing, no? Yeah. 145 00:08:54,220 --> 00:08:55,580 I'm stealing this recipe. 146 00:08:56,060 --> 00:09:00,780 Voilà. Do you normally cook with wine? I mean, drinking wine. Yeah, let's drink 147 00:09:00,780 --> 00:09:01,780 wine. 148 00:09:02,020 --> 00:09:03,920 Why am I asking a French person? 149 00:09:04,340 --> 00:09:10,020 Santé. Santé. So this one has been cooking seven hours. Oh, it's so tender. 150 00:09:10,180 --> 00:09:11,500 That's going to be so good. 151 00:09:11,780 --> 00:09:14,280 The last step is to add the rosemary pastry. 152 00:09:14,640 --> 00:09:15,640 Un, deux, trois. 153 00:09:17,180 --> 00:09:18,180 Is it good? 154 00:09:20,880 --> 00:09:26,580 As the crust crisps up, we head out to rejoin Val and Andrea for a feast of 155 00:09:26,600 --> 00:09:27,840 bold Mediterranean flavors. 156 00:09:28,640 --> 00:09:32,260 Oh, my gosh. That's nice. I have to taste this right away. Sorry. Yeah, 157 00:09:32,260 --> 00:09:35,660 go. And what is the cream in here? I mix the meat juice with mustard and 158 00:09:35,660 --> 00:09:36,960 fermented milk. Wow. 159 00:09:38,160 --> 00:09:39,760 Really, really good. 160 00:09:41,740 --> 00:09:46,680 Oh my gosh. I love that I can taste your Tunisian heritage in this dish. 161 00:09:47,000 --> 00:09:51,800 It's front and center, but at the same time in a tartan in the French way. 162 00:09:52,000 --> 00:09:56,380 Wow. It is so full of love and history. 163 00:09:56,620 --> 00:10:00,500 I think that both of you, you don't cook with that much ego. You're kind of 164 00:10:00,500 --> 00:10:05,680 artists for me. You guys are so young to be an entrepreneur, to have this level 165 00:10:05,680 --> 00:10:07,480 of talent at your age. 166 00:10:08,550 --> 00:10:12,590 Thrilling to be cooking and eating with these amazing young chefs, all still in 167 00:10:12,590 --> 00:10:15,530 their 20s, who are changing the face of French food. 168 00:10:15,770 --> 00:10:19,130 We work hard, and at the end of the day, it's always a good day. Yeah, because 169 00:10:19,130 --> 00:10:20,130 we are free. 170 00:10:20,430 --> 00:10:21,430 Wow. Oh, yeah. 171 00:10:21,710 --> 00:10:22,710 Cheers. 172 00:10:40,360 --> 00:10:41,920 We'll need a code name for you. 173 00:10:42,160 --> 00:10:43,360 Why not the Jackal? 174 00:10:43,780 --> 00:10:45,840 Fresh helmet's on, brace for impact. 175 00:10:47,940 --> 00:10:48,940 It's dead! 176 00:10:50,600 --> 00:10:51,600 That's right! 177 00:10:52,320 --> 00:10:53,800 I like it! 178 00:11:02,260 --> 00:11:06,980 It's often said that Marseille is like a wide -open mouth, just gobbling 179 00:11:06,980 --> 00:11:08,920 everything that comes into it from the sea. 180 00:11:10,000 --> 00:11:14,000 And it's been like that ever since the ancient Greeks landed their boats here, 181 00:11:14,140 --> 00:11:18,980 bringing olive oil and a recipe for a simple fish broth cooked in seawater. 182 00:11:21,200 --> 00:11:25,820 Good things take time, and after two and a half thousand years of fishing, 183 00:11:26,100 --> 00:11:31,900 boiling, arguing, and refining, the result is a superstar of French cooking, 184 00:11:33,060 --> 00:11:35,140 Marseille's famous bouillabaisse. 185 00:11:41,640 --> 00:11:45,940 fascinated by this legendary dish for years, but I've never actually eaten the 186 00:11:45,940 --> 00:11:46,679 real thing. 187 00:11:46,680 --> 00:11:51,460 So I've arranged to meet local chef, poet, and bouillabaisse master, Emmanuel 188 00:11:51,460 --> 00:11:54,640 Perraudin, down at Marseille's old port. 189 00:11:55,220 --> 00:11:58,300 Bouillabaisse. Bouillabaisse. It's very linked with the city. 190 00:11:58,760 --> 00:12:01,920 All along the centuries, it evolved with the different ingredients that first 191 00:12:01,920 --> 00:12:05,580 arrived here in this port. Because, you know, Marseille has a very special place 192 00:12:05,580 --> 00:12:06,580 in the French cuisine. 193 00:12:06,760 --> 00:12:08,400 Because everything entered here. 194 00:12:08,620 --> 00:12:12,080 Yeah, first here. It evolves, but you have to stick with the spirit of this 195 00:12:12,080 --> 00:12:16,340 dish. You have to create a kind of harmony from a mix, from the chaos of 196 00:12:16,340 --> 00:12:18,320 sea. From chaos, you create harmony. Exactly. 197 00:12:18,660 --> 00:12:23,200 Many of us Americans first learned of this epic dish through our own queen of 198 00:12:23,200 --> 00:12:24,880 French cuisine, Julia Child. 199 00:12:25,240 --> 00:12:27,520 Today, we're going to do fish soup. 200 00:12:27,870 --> 00:12:29,030 And bouillabaisse. 201 00:12:30,830 --> 00:12:36,710 While Julia isn't here to boil one up, Emmanuel is on a quest to cook it for me 202 00:12:36,710 --> 00:12:37,710 and some friends. 203 00:12:37,790 --> 00:12:41,730 We need a huge range of the Mediterranean's strangest sea creatures. 204 00:12:42,070 --> 00:12:43,590 Is this the poisonous one? 205 00:12:43,850 --> 00:12:45,610 No, this one is the poisonous one. 206 00:12:45,870 --> 00:12:46,910 It's called the veal. 207 00:12:48,190 --> 00:12:52,550 Some here say bouillabaisse is now just a restaurant moneymaker. But for 208 00:12:52,550 --> 00:12:55,310 Emmanuel, the ritual around this dish still matters. 209 00:12:55,920 --> 00:12:59,920 Eating a bouillabaisse is still, you know, a very unique habit. I prepare it 210 00:12:59,920 --> 00:13:02,800 once a year for my family. We are going to buy two of these. 211 00:13:03,000 --> 00:13:03,699 This guy. 212 00:13:03,700 --> 00:13:05,180 And this guy as well. My God. 213 00:13:06,780 --> 00:13:08,140 Merci, Jean. 214 00:13:08,720 --> 00:13:09,720 Bonne journée. 215 00:13:11,640 --> 00:13:16,320 Marseille's ancient port has seen the world and its ingredients flow in for 216 00:13:16,320 --> 00:13:18,000 two and a half thousand years. 217 00:13:18,340 --> 00:13:21,400 And the tastiest things go into the bouillabaisse pot. 218 00:13:22,000 --> 00:13:25,580 along with an entire aquarium's worth of flavorful tiny fish. 219 00:13:26,340 --> 00:13:28,460 We are going to cook just like a little stock. 220 00:13:29,120 --> 00:13:32,900 Together, they'll form the support act for the big guys we got down at the 221 00:13:32,900 --> 00:13:34,540 market. Oh, and there's a crab. 222 00:13:35,020 --> 00:13:36,140 Here we call it a savouille. 223 00:13:36,340 --> 00:13:37,340 I see we have chili. 224 00:13:37,540 --> 00:13:40,060 Is that peak? No, it's very delicate. 225 00:13:41,660 --> 00:13:45,160 Is that sea salt? Yeah, it's sea salt from Camargue. And then saffron. 226 00:13:45,960 --> 00:13:47,420 It smells amazing! 227 00:13:48,410 --> 00:13:51,850 Does everybody know this recipe, if you're from Marseille? 228 00:13:52,130 --> 00:13:56,550 So actually, I think that there are so many different recipes of the 229 00:13:56,550 --> 00:13:59,630 bouillabaisse. Everything I'm going to say, you know, will be a disgrace to 230 00:13:59,630 --> 00:14:05,150 others. And that's the good point with this recipe, because you cannot grab it. 231 00:14:05,350 --> 00:14:06,550 Yeah, it's always evolving. 232 00:14:06,890 --> 00:14:08,550 Exactly. And orange? 233 00:14:08,910 --> 00:14:10,530 Just a little bit of the skin. Okay. 234 00:14:11,370 --> 00:14:15,770 While the stock bubbles, it's time for the main event, those famous fish of 235 00:14:15,770 --> 00:14:20,120 Marseille. There's one guy I'm most intrigued by. He apparently brings a 236 00:14:20,120 --> 00:14:24,460 beautiful flavor to the whole broth, but is also legendarily ugly. 237 00:14:24,980 --> 00:14:27,040 Ladies and gentlemen, the Red Wisconsin. 238 00:14:28,040 --> 00:14:32,160 And this is the big one. I think that there's no beer that exists without it. 239 00:14:32,160 --> 00:14:33,160 looks like a merman. 240 00:14:33,500 --> 00:14:34,940 Yeah, it is the ugly one. 241 00:14:35,160 --> 00:14:37,400 What do you mean this is the ugly one? He's so cute. 242 00:14:37,960 --> 00:14:39,880 I love him. I think he's handsome. 243 00:14:41,220 --> 00:14:44,500 Which one is the poisonous one? This one. Why are we eating it? 244 00:14:45,960 --> 00:14:47,020 Because it's so delicate. 245 00:14:47,280 --> 00:14:50,780 But are we going to die or am I going to go to the hospital? No. This fish hides 246 00:14:50,780 --> 00:14:52,120 itself in the sand. 247 00:14:52,340 --> 00:14:53,400 Oh, in the sand. 248 00:14:53,880 --> 00:14:57,560 And then you could step on it. Exactly. Oh, my gosh. So that would have venom in 249 00:14:57,560 --> 00:14:58,760 it and this part as well. 250 00:14:59,460 --> 00:15:01,220 Yeah, let's get rid of those things. 251 00:15:03,260 --> 00:15:05,220 I used to do this when I was little with my dad. 252 00:15:05,920 --> 00:15:06,920 Really? Yeah. 253 00:15:07,200 --> 00:15:08,200 That's right there. 254 00:15:09,020 --> 00:15:09,899 All right. 255 00:15:09,900 --> 00:15:11,240 What other fish is in this? 256 00:15:11,660 --> 00:15:15,580 party. This is the John Dory. We call it St. Pierre. Uh -huh, St. Peter. Touch, 257 00:15:15,840 --> 00:15:17,720 you know, the skin of the fish. 258 00:15:18,000 --> 00:15:22,340 That's why it's called St. Pierre? Yeah. This mark is St. Peter's fingerprint? 259 00:15:22,820 --> 00:15:24,400 Exactly. It's a holy fish. 260 00:15:24,680 --> 00:15:25,599 It's a holy fish. 261 00:15:25,600 --> 00:15:27,060 All right, what fish is next? 262 00:15:27,720 --> 00:15:28,720 Oh, gosh. 263 00:15:29,460 --> 00:15:31,060 This is another treasure. 264 00:15:31,360 --> 00:15:32,360 C 'est pas beau. 265 00:15:32,660 --> 00:15:33,660 Yeah. 266 00:15:34,940 --> 00:15:35,940 At all. 267 00:15:37,180 --> 00:15:40,720 Hi. There's no guillemets and no stock without this. Okay. 268 00:15:42,570 --> 00:15:44,350 What flavor does this give? 269 00:15:46,010 --> 00:15:47,230 Yep. I love that smell. 270 00:15:47,650 --> 00:15:53,950 Good for you. I love it. You truly are from the South. 271 00:15:54,270 --> 00:15:58,410 Was all this fish from here? Yep. You guys have a variety. Yeah, we all feel 272 00:15:58,410 --> 00:16:01,730 lucky. Yeah. And that's all of our fish. Yeah. 273 00:16:03,730 --> 00:16:05,150 I think it's ready. Yeah. 274 00:16:05,550 --> 00:16:10,350 That stock Emmanuel made with all the tiny fish, that now needs to be smooshed 275 00:16:10,350 --> 00:16:13,630 down into an intense broth, ready to play an important role. 276 00:16:14,230 --> 00:16:17,750 A lot of work for a fish soup. 277 00:16:18,090 --> 00:16:19,930 Okay, now this is the second stage? 278 00:16:20,190 --> 00:16:24,670 Yeah. Oh, and now the stars of the show. Another star. Oh, my goodness. 279 00:16:25,090 --> 00:16:28,710 We put the fish that will take the longest at the bottom. 280 00:16:28,970 --> 00:16:29,970 That's so exciting. 281 00:16:30,280 --> 00:16:31,840 Then our poisonous friend. Exactly. 282 00:16:32,280 --> 00:16:35,600 Now the broth of all those tiny fish is poured onto the bigger fish. 283 00:16:36,620 --> 00:16:41,640 Look at the color. It almost looks like a lobster bisque. And Emmanuel turns up 284 00:16:41,640 --> 00:16:42,640 the heat. Au maximum. 285 00:16:43,220 --> 00:16:47,920 Bouillie is boiling and Beth is lowering the heat. Exactly. And that's the name. 286 00:16:48,020 --> 00:16:52,620 You bouillie it and then you... Is it bouilligne? Yeah. 287 00:16:52,980 --> 00:16:55,100 Oh, it's roaring. 288 00:16:55,790 --> 00:17:01,030 So we are going to low and going to forget it for just like 30 or 40 289 00:17:01,210 --> 00:17:02,210 Okay. 290 00:17:05,069 --> 00:17:09,010 If you're this special moment, I'm catching up with my old Marseille friend 291 00:17:09,010 --> 00:17:10,569 Virginie and her husband Ben. 292 00:17:12,349 --> 00:17:19,290 Just as we cook the bouillabaisse in two stages, it's also traditionally served 293 00:17:19,290 --> 00:17:20,290 in two stages. 294 00:17:20,410 --> 00:17:22,170 First, the broth from the tiny fish. 295 00:17:22,730 --> 00:17:25,930 So have you guys ever had bouillabaisse? Last time I've been eating 296 00:17:25,930 --> 00:17:27,470 bouillabaisse was with my grandma. 297 00:17:28,030 --> 00:17:32,830 The broth is served with slices of baguette slathered in an intense 298 00:17:32,830 --> 00:17:35,030 saffron sauce called rouille. 299 00:17:35,490 --> 00:17:37,710 Oh, you put it in the soup? Yeah. Okay. 300 00:17:37,910 --> 00:17:40,930 You're not from Marseille. How do you know this? It's my first time. 301 00:17:43,090 --> 00:17:47,710 This has so many different fish, but it all kind of comes together. 302 00:17:47,970 --> 00:17:48,769 Yeah, exactly. 303 00:17:48,770 --> 00:17:50,750 You would say it's un bordel organisé. 304 00:17:51,030 --> 00:17:52,030 Yeah, yeah. 305 00:17:52,960 --> 00:17:53,960 Okay, 306 00:17:54,360 --> 00:17:55,620 so this is the first part. 307 00:17:55,820 --> 00:17:56,820 What's the second part? 308 00:17:57,760 --> 00:17:59,100 The fish. The fish. 309 00:17:59,500 --> 00:18:06,380 Those extraordinary fish have been buoyed up and based down in this dock 310 00:18:06,380 --> 00:18:07,980 now served with vegetables and potatoes. 311 00:18:08,440 --> 00:18:12,660 I love that the two stages are served this way as well. We eat the broth and 312 00:18:12,660 --> 00:18:15,620 then we eat the fish. It doesn't feel formal, but it does feel ritual. 313 00:18:16,900 --> 00:18:18,220 I'm going to taste the ugly fish. 314 00:18:19,800 --> 00:18:20,920 Oh, I like him. 315 00:18:21,820 --> 00:18:22,820 And he's not ugly. 316 00:18:23,920 --> 00:18:26,700 Now that I've experienced the bouillabaisse, I get it. 317 00:18:27,140 --> 00:18:29,740 Somehow, in all the chaos, something magical happens. 318 00:18:30,200 --> 00:18:33,160 It may have been two and a half thousand years in the making, but it's 319 00:18:33,160 --> 00:18:34,480 definitely worth the wait. 320 00:18:51,950 --> 00:18:54,590 We have 14 feet to the money pit. All right, here we go. 321 00:18:55,090 --> 00:18:58,370 What is this? That mirror brush of an ex -girlfriend. 322 00:19:00,930 --> 00:19:03,610 Golly, golly, golly. Something's making her angry. 323 00:19:06,230 --> 00:19:09,450 Nothing can go wrong, right? 324 00:19:18,760 --> 00:19:22,500 There are few places on earth as heavenly as the Provence countryside. 325 00:19:23,160 --> 00:19:26,800 It's inspired travelers, artists, and chefs for centuries. 326 00:19:27,700 --> 00:19:32,540 I'm leaving Marseille and heading inland to Chateau Lacoste. The colors and 327 00:19:32,540 --> 00:19:37,200 perfumed scents swirling in the air carry it on the magical Mistral wind. 328 00:19:37,720 --> 00:19:41,840 And I feel doubly lucky because today I get to meet one of the world's most 329 00:19:41,840 --> 00:19:43,280 famous chefs. 330 00:19:43,770 --> 00:19:50,550 And she is known for using this unique landscape and making beautiful 331 00:19:50,550 --> 00:19:53,650 food. And this is her herb garden. It all starts here. 332 00:19:55,390 --> 00:19:57,390 Bonjour, Elle. Bonjour, Eva. 333 00:19:57,950 --> 00:19:58,950 Enchantée, finalement. 334 00:19:59,590 --> 00:20:00,590 Enchantée. 335 00:20:01,550 --> 00:20:04,870 Hélène Darroze is one of the greats of modern French cooking. 336 00:20:05,110 --> 00:20:09,190 She currently holds a total of six Michelin stars and runs two of the top 337 00:20:09,190 --> 00:20:10,750 restaurants in Paris and London. 338 00:20:12,170 --> 00:20:15,850 But I'm meeting her here in the Provence countryside she loves. 339 00:20:16,910 --> 00:20:18,710 Oh, I love this garden. 340 00:20:18,970 --> 00:20:24,070 Yeah, this is the garden where we have all the herbs. And you can smell. I 341 00:20:24,070 --> 00:20:28,170 everything. What is this one? This one is chives. I smell it. 342 00:20:32,240 --> 00:20:37,300 I love that you are one of the few chefs in the world that lead with scent in 343 00:20:37,300 --> 00:20:41,360 your cooking. You always start with, how does it smell? For sure, smell is one 344 00:20:41,360 --> 00:20:45,140 of the scents that is very, very important. When I smell something, I 345 00:20:45,140 --> 00:20:47,320 the dish is a success or not. Really? 346 00:20:47,740 --> 00:20:49,300 Oh, rosemary. 347 00:20:49,820 --> 00:20:50,980 Rosemary, yeah, exactly. 348 00:20:51,460 --> 00:20:52,460 Young one, huh? 349 00:20:52,600 --> 00:20:54,700 So rosemary is one of the main... 350 00:20:55,230 --> 00:20:56,750 Herbes de Provence. Exactly. 351 00:20:57,130 --> 00:21:04,070 There are four. You have rosemary, you have thyme, you have oregano, and you 352 00:21:04,070 --> 00:21:07,330 have the marjolaine. You know why? Because in the United States, I just buy 353 00:21:07,330 --> 00:21:10,490 bottle that says Herbes de Provence. I don't know what's in it, but it's really 354 00:21:10,490 --> 00:21:12,570 good, and I put it on chicken. Yeah, and they are dry. 355 00:21:12,810 --> 00:21:13,810 And they're dry. Yeah. 356 00:21:16,010 --> 00:21:17,710 How did you enter this profession? 357 00:21:18,090 --> 00:21:21,510 I'm born in a kitchen. I'm the fourth generation of the family to cook. 358 00:21:21,730 --> 00:21:26,690 Four generations. You're one of two women in France that has three Michelin 359 00:21:26,690 --> 00:21:30,790 stars. Yes. Is it harder for women in France or in general in the world? 360 00:21:31,010 --> 00:21:35,250 On the contrary, I say I'm lucky enough to live my passion through my job. 361 00:21:36,030 --> 00:21:40,090 If you haven't heard of Hélène's fabled reputation in the kitchen, if your 362 00:21:40,090 --> 00:21:43,810 family is anything like mine, you will definitely know her from the movies. 363 00:21:44,130 --> 00:21:48,750 Hélène was the inspiration for the talented chef Colette in the hit 364 00:21:48,750 --> 00:21:50,230 film Ratatouille. 365 00:21:51,550 --> 00:21:54,350 One day, we had a phone call from Pixar. 366 00:21:54,670 --> 00:21:57,910 And at the beginning, I said, well, okay, no, I don't know. 367 00:21:58,470 --> 00:21:59,570 Yeah, I see. 368 00:22:00,210 --> 00:22:02,810 And after, my God. 369 00:22:03,370 --> 00:22:07,290 They followed you in the kitchen? Yeah, they followed me in the kitchen, looking 370 00:22:07,290 --> 00:22:09,070 at me, how I worked, etc. 371 00:22:09,710 --> 00:22:12,390 Now it's my turn to watch the master at work. 372 00:22:12,630 --> 00:22:15,830 And she's making her Provençal classic just for me. 373 00:22:16,460 --> 00:22:20,400 We'll prepare a ratatouille. A ratatouille. Yes, for sure. What is a 374 00:22:20,400 --> 00:22:25,440 ratatouille? Because I have a different opinion about it. I don't think I've 375 00:22:25,440 --> 00:22:30,220 ever eaten a good ratatouille. It's confit vegetables, I would say. Yeah. 376 00:22:30,220 --> 00:22:33,920 together. Vegetables mixed together. Yeah. We have to be very careful not to 377 00:22:33,920 --> 00:22:37,960 too much oil because all these vegetables, they can keep the oil 378 00:22:37,960 --> 00:22:39,620 then it's just mushy. Yeah. Yeah. 379 00:22:40,379 --> 00:22:44,440 Traditionally, it seems that the ratatouille, you cook all the vegetables 380 00:22:44,440 --> 00:22:49,080 separately. Me, I cook them all together. But you have to go step by 381 00:22:49,280 --> 00:22:50,820 Is it the herbs of Provence? Yeah. 382 00:22:51,120 --> 00:22:55,560 This is that smell. So you have courgette, you have aubergine, you have 383 00:22:55,800 --> 00:23:00,160 and you have tomato. I call them the vegetables of the sun. And garlic. 384 00:23:00,440 --> 00:23:02,560 And garlic. Everything in Provence has garlic. 385 00:23:02,820 --> 00:23:04,240 Yeah, for sure. 386 00:23:08,040 --> 00:23:12,080 Ratatouille was done with the vegetables from the home garden, you know, so very 387 00:23:12,080 --> 00:23:13,039 humble dish. 388 00:23:13,040 --> 00:23:15,680 Smells like herbs de Provence with garlic. 389 00:23:16,880 --> 00:23:21,680 But I love how you've given each vegetable its own time to join the 390 00:23:21,880 --> 00:23:25,200 Exactly. That's the key. The good balance, huh? Yeah, the balance. It's a 391 00:23:25,200 --> 00:23:26,159 question of balance. 392 00:23:26,160 --> 00:23:26,799 The balance. 393 00:23:26,800 --> 00:23:31,000 Hélène may be keen to cook me a simple Provençal country dish, but she could 394 00:23:31,000 --> 00:23:33,500 never just throw this into a bowl with a hunk of bread. 395 00:23:33,760 --> 00:23:35,540 Oh, my. Look at that. 396 00:23:36,250 --> 00:23:38,210 This is gorgeous. Look at these. 397 00:23:38,470 --> 00:23:39,470 They are so beautiful. 398 00:23:40,170 --> 00:23:44,130 Hélène's using fresh zucchini flowers. Voilà. All the way to the top. And then 399 00:23:44,130 --> 00:23:45,130 you close. 400 00:23:45,390 --> 00:23:48,890 That's it. And we will cut them a little bit in the oven and that's done. 401 00:23:49,330 --> 00:23:52,630 Sometimes it's better to cook with instinct than with technique. 402 00:23:53,410 --> 00:23:57,170 Why do you think there's so much technique in French cuisine? 403 00:23:57,470 --> 00:24:00,630 I mean, it's associated with technique. Because they are done by men. 404 00:24:03,050 --> 00:24:06,150 It means they always want to demonstrate something. 405 00:24:06,550 --> 00:24:07,550 Okay. 406 00:24:07,930 --> 00:24:09,690 Wow. Yes. 407 00:24:11,110 --> 00:24:12,110 Gorgeous. 408 00:24:14,760 --> 00:24:18,520 This is one of the most beautiful dining rooms. It feels like we're floating 409 00:24:18,520 --> 00:24:20,920 with Provence in the background. 410 00:24:21,140 --> 00:24:26,300 Exactly. Yeah, you don't need a designer to design the room because you have the 411 00:24:26,300 --> 00:24:30,160 nature. Yeah, kind of like your philosophy of cooking is like when you 412 00:24:30,160 --> 00:24:34,300 a good product, why do too much to it? Exactly. Let's be humble in front of 413 00:24:34,300 --> 00:24:35,300 that, you know. 414 00:24:36,880 --> 00:24:39,360 These are the howling mistral winds, huh? 415 00:24:39,580 --> 00:24:40,760 It's incredible, huh? 416 00:24:41,220 --> 00:24:43,060 Can you hear that? Do you hear the sound? 417 00:24:43,520 --> 00:24:44,520 Yeah, I love those winds. 418 00:24:47,860 --> 00:24:48,860 Oh, wow. 419 00:24:49,580 --> 00:24:50,580 How are they? 420 00:24:50,780 --> 00:24:52,280 This is so beautiful. 421 00:24:52,520 --> 00:24:53,660 And what is this? 422 00:24:54,040 --> 00:24:59,380 It's a zucchini cream with olive oil inside with herbes de Provence and a 423 00:24:59,380 --> 00:25:00,380 bit of basil. 424 00:25:00,580 --> 00:25:04,900 Okay. Let's start inside with the ratatouille. It's never been presented 425 00:25:04,900 --> 00:25:05,900 beautiful as this. 426 00:25:08,680 --> 00:25:09,920 Mmm, wow. 427 00:25:11,280 --> 00:25:14,960 Taste also now with the olives. Oh, that goes so well with the ratatouille. 428 00:25:15,340 --> 00:25:18,180 Wow. And you know what? It's perfectly mixed. 429 00:25:18,540 --> 00:25:23,220 It doesn't taste like one mushy thing. I can taste every vegetable. 430 00:25:23,500 --> 00:25:28,500 Yeah. And Len has perfected exactly how to let Provence shine through her food. 431 00:25:28,660 --> 00:25:31,660 Wow. The result is utterly exquisite. 432 00:25:31,900 --> 00:25:34,960 And inside this flour, the perfect ratatouille. 433 00:25:35,640 --> 00:25:37,820 That is Provence. 434 00:25:43,159 --> 00:25:44,620 So, you got Stack TV. 435 00:25:45,160 --> 00:25:48,380 But do you realize the huge collection of amazing shows you can now stream? 436 00:25:48,700 --> 00:25:52,980 What? Obviously, I'm in. We're talking a multitude of genres. From reality. 437 00:25:53,240 --> 00:25:54,240 What? Drama. 438 00:25:54,260 --> 00:25:55,059 And the heart. 439 00:25:55,060 --> 00:25:59,140 Comedy. Give me a holler when this goes south. True crime. And culinary hits. To 440 00:25:59,140 --> 00:25:59,819 name a few. 441 00:25:59,820 --> 00:26:01,060 The standards go up. 442 00:26:01,300 --> 00:26:04,740 The hit shows you love. And the hidden gems you have yet to discover. 443 00:26:05,220 --> 00:26:06,220 I like to win. 444 00:26:06,400 --> 00:26:12,080 So stream on. Because we add new shows every single day on Stack TV. 445 00:26:19,890 --> 00:26:26,130 This gorgeous coastline defines the glamour and style of France just as much 446 00:26:26,130 --> 00:26:27,130 the catwalks in Paris. 447 00:26:27,350 --> 00:26:29,150 The French Riviera. 448 00:26:29,530 --> 00:26:33,850 Every summer, millions of people, including me during the Cannes Film 449 00:26:34,070 --> 00:26:38,330 flock here for the sunshine and glitz that the coast of Provence has made its 450 00:26:38,330 --> 00:26:40,670 own. I'm headed to the place where it all began. 451 00:26:48,170 --> 00:26:53,290 Along the shoreline from Saint -Tropez, Cannes, and Nice sits the Hotel du Cap, 452 00:26:53,510 --> 00:26:57,070 one of the most famous hotels on Earth. 453 00:26:59,010 --> 00:27:02,890 I've been fortunate enough to visit a few times, and I'm thrilled to be back, 454 00:27:03,090 --> 00:27:05,650 mainly for one iconic salad. 455 00:27:06,110 --> 00:27:10,930 I'm meeting writer and Riviera resident Lainey Goodman to find out why the world 456 00:27:10,930 --> 00:27:14,510 keeps falling in love with Provence's coast and its food. 457 00:27:22,720 --> 00:27:25,180 Lainey's ordered us the perfect Riviera lunch. 458 00:27:26,300 --> 00:27:27,300 Wow. 459 00:27:28,120 --> 00:27:32,460 Well, look, there's a sailboat right there. Oh, my God. And cue the sailboat. 460 00:27:32,640 --> 00:27:37,440 It's hard to believe, but when the hotel opened over 150 years ago, the Riviera 461 00:27:37,440 --> 00:27:42,260 was a sedate winter spot for visiting British aristocrats who fled as soon as 462 00:27:42,260 --> 00:27:43,400 the hot summer rolled around. 463 00:27:43,940 --> 00:27:48,080 Before that, nobody would be in the south of France in the summer? No. The 464 00:27:48,080 --> 00:27:49,080 season was winter? 465 00:27:49,130 --> 00:27:51,750 Yes, because it was not fashionable to be tan. 466 00:27:52,090 --> 00:27:57,250 In 1923, everything turned upside down when a young American couple convinced 467 00:27:57,250 --> 00:28:01,090 the hotel to stay open for the summer and invited all their friends. 468 00:28:01,330 --> 00:28:05,430 And when your friends happened to be F. Scott Fitzgerald, Coco Chanel, and 469 00:28:05,430 --> 00:28:07,470 Picasso, you're sure to start a theme. 470 00:28:07,710 --> 00:28:12,530 By 29, it was full of Americans here. It did actually become what Scott 471 00:28:12,530 --> 00:28:16,710 Fitzgerald called a celebrity circus. It had become the place to be. The women 472 00:28:16,710 --> 00:28:17,750 were wearing silk pajamas. 473 00:28:18,780 --> 00:28:23,060 I personally haven't brought silk pajamas, but I have come with a craving 474 00:28:23,060 --> 00:28:25,140 one simple but perfect meal here. 475 00:28:25,620 --> 00:28:28,540 Head chef Sébastien Broda knows how to bring the sunshine. 476 00:28:40,400 --> 00:28:44,620 There's the regular Niçoise salad ingredients like fresh tomatoes, 477 00:28:44,880 --> 00:28:48,120 olives and tuna, but some things you might expect are missing. 478 00:28:48,780 --> 00:28:52,800 Dans la vraie salade niçoise, il n 'y a zéro salade. It's so beautiful. 479 00:28:53,980 --> 00:28:58,880 This salad is now a classic across the world, though its roots on this 480 00:28:58,880 --> 00:28:59,880 are sometimes forgotten. 481 00:29:00,260 --> 00:29:04,260 I don't think people know that it's called a niçoise salad because niçoise 482 00:29:04,260 --> 00:29:08,180 meaning from Nice. And there have been so many different variations of this 483 00:29:08,180 --> 00:29:12,480 salad. Americans put potatoes in it, they put all kinds of things, and 484 00:29:12,480 --> 00:29:15,740 not one lettuce leaf. And all vegetables must be raw. Yes. 485 00:29:16,060 --> 00:29:17,060 Mmm. 486 00:29:17,730 --> 00:29:21,770 They have a taste here that nowhere else. Oh, my God. 487 00:29:22,490 --> 00:29:23,490 Magnifique. 488 00:29:24,070 --> 00:29:30,370 Why do you think this salad has become so 489 00:29:30,370 --> 00:29:32,270 popular throughout the world? 490 00:29:32,550 --> 00:29:34,190 Well, it's like... 491 00:29:34,600 --> 00:29:39,580 The French Riviera on a plate. And people instantly feel that they've come 492 00:29:39,580 --> 00:29:43,120 long way and they can kind of fantasize about that. So we feel closer to the 493 00:29:43,120 --> 00:29:45,060 French Riviera if I order this in Texas. 494 00:29:45,320 --> 00:29:46,320 Exactly. 495 00:29:46,760 --> 00:29:53,720 I have to tear myself away from lunch with Lainey as I have an invite 496 00:29:53,720 --> 00:29:54,720 along the coast. 497 00:29:55,320 --> 00:29:59,700 Recently, the world has enthusiastically embraced another delicious way to be 498 00:29:59,700 --> 00:30:01,620 transported to the French Riviera. 499 00:30:02,570 --> 00:30:08,010 I'm heading away from the holidaymakers to Bandol, a tiny region that's home to 500 00:30:08,010 --> 00:30:10,010 some of the very best rosé on earth. 501 00:30:10,270 --> 00:30:15,310 In the ancient vineyards, I'm meeting winemaker Claire Brunon, whose family 502 00:30:15,310 --> 00:30:20,550 arrived here from Algeria in the early 1960s. When did you end up here? 503 00:30:20,870 --> 00:30:22,310 They come in 1962. 504 00:30:22,850 --> 00:30:26,410 Okay. My father, Pierre, and my uncle, Paul. 505 00:30:27,130 --> 00:30:32,150 And why did they leave Algeria? Because of independence war. And that was a very 506 00:30:32,150 --> 00:30:33,670 violent war. 507 00:30:34,150 --> 00:30:35,570 Yeah, they have to move quickly. 508 00:30:36,350 --> 00:30:41,310 When Algeria fought for independence against French colonial rule, families 509 00:30:41,310 --> 00:30:46,590 connected to the French administration, like Claire's, fled in fear across the 510 00:30:46,590 --> 00:30:47,590 Mediterranean. 511 00:30:47,910 --> 00:30:53,550 Claire's father and his brother were teenagers when they got here and needed 512 00:30:53,550 --> 00:30:55,630 decide where to start their new life. 513 00:30:56,300 --> 00:31:00,940 And were they winemakers in Algeria? Yes, they make the wine in Algeria, but 514 00:31:00,940 --> 00:31:06,920 they come here because my uncle loves Marlon Brando. Marlon Brando? Yes, and 515 00:31:06,920 --> 00:31:10,760 read in the newspaper he was here. What was Marlon Brando doing in Bandol? 516 00:31:10,760 --> 00:31:11,760 That's so random. 517 00:31:11,900 --> 00:31:17,520 Yes, in Bandol, he was dating the fisherman's daughter, and he said, OK, 518 00:31:17,520 --> 00:31:20,680 Marlon Brando loves Bandol, I can live there. 519 00:31:21,290 --> 00:31:26,130 So you guys relocated here not because of the soil or the weather for 520 00:31:26,130 --> 00:31:30,610 winemaking, but because Marlon Brando lived here. First, Marlon Brando, and 521 00:31:30,610 --> 00:31:32,430 second, because of the soil. 522 00:31:33,140 --> 00:31:37,860 Rosé is made in the same way as red wine, but the dark grape skins and juice 523 00:31:37,860 --> 00:31:42,140 soak together for a much shorter time, giving the lighter pink color. 524 00:31:42,420 --> 00:31:44,040 Oh, it smells so good already. 525 00:31:44,620 --> 00:31:49,440 What do you guys do different than most rosés? Because I feel like you can go to 526 00:31:49,440 --> 00:31:53,860 a wine shop and it's just like an aisle of pink and people probably pick based 527 00:31:53,860 --> 00:31:54,679 on color. 528 00:31:54,680 --> 00:31:59,840 Yeah, we're organic. We can't take by machine. We harvest with... 529 00:32:00,300 --> 00:32:05,040 And we can't put water on the vines. Nothing can be added to it. And we put a 530 00:32:05,040 --> 00:32:09,680 little bit of Morved grape, and it's our specialty in Bandol. Okay, Morved. 531 00:32:09,940 --> 00:32:14,600 Morved. That's why the color is more dark. I'm excited to see the color. 532 00:32:16,460 --> 00:32:18,460 Oh, yeah, that is dark. 533 00:32:19,100 --> 00:32:20,100 Sunrise type. 534 00:32:20,160 --> 00:32:24,240 Oh, it's sunrise. That is definitely one of the darkest rosés I've ever seen. 535 00:32:24,580 --> 00:32:26,420 Oh, it's lovely. It's like peaches. 536 00:32:26,860 --> 00:32:27,860 Peaches, yes. 537 00:32:28,480 --> 00:32:30,140 I love when I get the note right. 538 00:32:30,680 --> 00:32:34,160 I had it backwards. I was always picking the lightest rosé on the shelf. 539 00:32:34,600 --> 00:32:36,500 Yeah, but now you can... Now I know. 540 00:32:36,800 --> 00:32:38,020 This is what I'm after. 541 00:32:40,400 --> 00:32:44,780 Four generations of the Boulogne family have gathered to enjoy the food and wine 542 00:32:44,780 --> 00:32:48,940 of the land they've nurtured since they first arrived over 60 years ago. 543 00:32:49,610 --> 00:32:50,670 This looks amazing. 544 00:32:50,970 --> 00:32:54,330 With us is Uncle Paul, one of the original brothers. 545 00:32:54,650 --> 00:32:58,810 Sitting regally at the head of the table, he reminds me of the godfather 546 00:32:58,810 --> 00:33:00,230 himself. I have a question. 547 00:33:00,890 --> 00:33:01,930 What do you want? 548 00:33:03,450 --> 00:33:06,310 All of this started with you. 549 00:33:07,450 --> 00:33:09,010 Yes. I want to try the onion. 550 00:33:13,870 --> 00:33:18,150 And it's very good with rosé. It tastes rosé. Everything is good with rosé. 551 00:33:19,590 --> 00:33:25,350 Wherever we are in the world, a simple salade niçoise or a glass of rosé 552 00:33:25,350 --> 00:33:29,250 instantly connects us to the sunshine and splendor of this place. 553 00:33:29,530 --> 00:33:31,350 It's almost as good as being here. 554 00:33:33,970 --> 00:33:39,970 Now you're from the south of France. Now I'm from Provence. 555 00:33:46,350 --> 00:33:48,230 Some say Canadians are apologetic. 556 00:33:48,590 --> 00:33:53,390 Sure, we're sorry for being so nice. Sorry we have so much talent that it 557 00:33:53,390 --> 00:33:54,490 overflows our borders. 558 00:33:54,690 --> 00:33:58,310 Sorry for making gripping drama and great music. 559 00:34:00,030 --> 00:34:03,010 Sorry for having the passion to build and rebuild. 560 00:34:03,370 --> 00:34:06,030 Sorry for being dreamers and connoisseurs. 561 00:34:06,250 --> 00:34:08,210 Yes, sorry, not sorry. 562 00:34:09,520 --> 00:34:10,399 we're sorry. 563 00:34:10,400 --> 00:34:12,900 Stream the best of Canadian content on Stack TV. 564 00:34:13,120 --> 00:34:15,500 Proudly Canadian, unapologetically entertaining. 565 00:34:21,980 --> 00:34:26,100 I've traveled back along the coast and deep into the historic heart of 566 00:34:26,100 --> 00:34:27,100 Marseille. 567 00:34:27,560 --> 00:34:33,360 These narrow, windy streets just behind the old Marseille port were once known 568 00:34:33,360 --> 00:34:35,600 as the most dangerous place in France. 569 00:34:36,139 --> 00:34:41,960 Over 150 years ago, The French high society became obsessed with this idea 570 00:34:41,960 --> 00:34:43,199 Marseille was full of criminals. 571 00:34:46,100 --> 00:34:47,659 How are you? 572 00:34:48,199 --> 00:34:52,800 Alexis Steinman is a food and travel writer who unearthed Marseille's hidden 573 00:34:52,800 --> 00:34:53,800 history. 574 00:34:56,750 --> 00:34:59,730 So where did this negative reputation begin? 575 00:35:00,270 --> 00:35:04,050 So if you think of Marseille, Marseille is a port city. And so that means that 576 00:35:04,050 --> 00:35:07,590 all these cultures, all these people are coming in. In the 19th century, we had 577 00:35:07,590 --> 00:35:12,090 a lot of Italians come to get work. And there were people called the Nervi. And 578 00:35:12,090 --> 00:35:13,610 the Nervi were sort of the thugs. 579 00:35:14,370 --> 00:35:18,910 And so you can imagine you have these skinny alleyways and there was crime. 580 00:35:18,910 --> 00:35:22,450 so the Nervi were known as the people you wanted to stay away from. 581 00:35:23,040 --> 00:35:27,000 But how much of that was just a scapegoating of the new immigrant 582 00:35:27,320 --> 00:35:31,900 It really became sort of this over -exaggerated cliché that contributed to 583 00:35:31,900 --> 00:35:35,240 reputation that Marseille is this capital of crime. 584 00:35:35,980 --> 00:35:38,520 Life can be hard in this ancient city. 585 00:35:38,740 --> 00:35:43,660 Marseille has some of the poorest areas in all of France, but there's also a 586 00:35:43,660 --> 00:35:48,200 long tradition of people here looking for creative ways to improve what they 587 00:35:48,200 --> 00:35:49,340 for everyone. 588 00:35:50,860 --> 00:35:52,220 This is beautiful. 589 00:35:52,780 --> 00:35:56,340 I really wanted to bring you to this restaurant. It's one of my favorite 590 00:35:56,340 --> 00:35:58,580 in Marseille and maybe in France. 591 00:35:58,800 --> 00:35:59,800 This is called Le Republic. 592 00:36:00,120 --> 00:36:04,060 This restaurant is really special because it's a social impact project. 593 00:36:04,440 --> 00:36:08,580 There are people who dine here who would pay around 30 euros to have a three 594 00:36:08,580 --> 00:36:09,359 -course meal. 595 00:36:09,360 --> 00:36:13,320 And then about 35 % of the people who eat here are paying one euro. 596 00:36:13,540 --> 00:36:17,020 One? One euro. And they get the same meal? They get the exact same meal and 597 00:36:17,020 --> 00:36:21,600 everyone's together. And you don't know who is paying a euro and who is paying 598 00:36:21,600 --> 00:36:25,420 30 euros. How is there not a line out the door? So what happens is they are 599 00:36:25,420 --> 00:36:26,840 working directly with the nonprofit. 600 00:36:27,200 --> 00:36:31,000 Oh, and they are reserving in advance. So it's not like you're saying, oh, this 601 00:36:31,000 --> 00:36:34,780 person pays. Yeah, those people on this side and these people. No, it's really, 602 00:36:34,840 --> 00:36:35,519 really mixed. 603 00:36:35,520 --> 00:36:39,260 We get to chatting with our barman, Guillaume, and hear that this place 604 00:36:39,260 --> 00:36:40,480 only take care of its guests. 605 00:36:40,900 --> 00:36:42,800 Guillaume, how long have you been here? 606 00:36:43,200 --> 00:36:44,520 Two years. 607 00:36:44,880 --> 00:36:51,460 I am surrounded by a great team with whom they allowed me to be as I am today 608 00:36:51,460 --> 00:36:56,980 because I am dyspraxic. What is dyspraxia? It's spatial video. The fact 609 00:36:56,980 --> 00:37:00,820 arriving in such a large space at the start is very impressive. 610 00:37:01,200 --> 00:37:06,820 And that's what's good about here. It's that no matter where we come from, from 611 00:37:06,820 --> 00:37:09,780 our families, from our problems, whatever they are, 612 00:37:16,450 --> 00:37:21,810 Building a place as beautiful and buzzy as this, while also upending the 613 00:37:21,810 --> 00:37:24,490 business model of a restaurant, is an incredible achievement. 614 00:37:24,950 --> 00:37:28,790 I need to meet the man who makes it all happen, Chef Sébastien Richard. 615 00:37:35,120 --> 00:37:36,560 I like the concept. 616 00:37:36,780 --> 00:37:40,380 Also, you know, for the people who work here, it's an amazing opportunity. 617 00:37:40,920 --> 00:37:44,740 And it works as a business model because it's precious. 618 00:37:45,380 --> 00:37:48,380 Yes, it works. I mean, each person... 619 00:38:03,730 --> 00:38:07,490 Transmitting that love and passion that you have, you can feel it. 620 00:38:08,120 --> 00:38:12,340 Sebastian and his team use cost -effective local produce and a whole lot 621 00:38:12,340 --> 00:38:17,040 skill to make Marseille favorites that keep diners coming back for more, 622 00:38:17,040 --> 00:38:18,660 they're paying full price or reduced. 623 00:38:19,040 --> 00:38:20,120 What did you think of Sebastian? 624 00:38:20,400 --> 00:38:21,400 He's amazing. 625 00:38:21,940 --> 00:38:25,440 Sebastian likes to say that this is a project that could have only happened in 626 00:38:25,440 --> 00:38:29,120 Marseille. Because this is a city that's kind of bootstrapping, that has to make 627 00:38:29,120 --> 00:38:30,120 things happen for itself. 628 00:38:31,440 --> 00:38:36,440 Sebastian has made us vitello tonnato, an Italian classic of tender veal 629 00:38:36,440 --> 00:38:38,680 served with a creamy tuna -based sauce. 630 00:38:39,080 --> 00:38:43,920 He puts sardines because sardines is really our most popular fish. It's not 631 00:38:43,920 --> 00:38:46,860 expensive fish. People like to grill them. They like to smoke them. 632 00:38:47,700 --> 00:38:52,540 Every course is so exquisite and fresh, I can totally see why Alexis loves this 633 00:38:52,540 --> 00:38:53,540 place. 634 00:38:55,140 --> 00:38:57,920 It's so delicious. It's an amazing concept. 635 00:38:58,460 --> 00:39:02,120 When it's time to settle up, I've never been happier to pay for a meal, which 636 00:39:02,120 --> 00:39:03,860 also helps out so many others. 637 00:39:21,370 --> 00:39:25,610 This corner of the street is changing the world around it, breaking down 638 00:39:25,610 --> 00:39:30,290 barriers and making sure this incredible experience is available to everyone in 639 00:39:30,290 --> 00:39:31,290 Marseille. 640 00:39:43,080 --> 00:39:45,720 Who's the target? He's an exceptional assassin. 641 00:39:46,940 --> 00:39:48,160 Laugh out loud comedy. 642 00:39:48,360 --> 00:39:50,540 The teddy bears got you covered. Bingeable Gordon Ramsay. 643 00:39:50,800 --> 00:39:54,660 Bloody brilliant. All the chaos of new Rick and Morty. Nobody needs to get 644 00:39:54,920 --> 00:39:57,700 I'm sure I'll be fine. Treat yourself with something fresh. 645 00:39:58,400 --> 00:40:00,460 This is for your own good. 646 00:40:00,740 --> 00:40:01,740 On to another adventure. 647 00:40:01,840 --> 00:40:02,759 Dak TV. 648 00:40:02,760 --> 00:40:04,200 New shows streaming every day. 649 00:40:18,820 --> 00:40:23,280 Those noises you can hear, that's the sound of two women completely losing 650 00:40:23,280 --> 00:40:25,220 minds at the traditional Provençal market. 651 00:40:28,200 --> 00:40:31,080 Wow. This is like lavender heaven. 652 00:40:31,820 --> 00:40:32,820 Beautiful. 653 00:40:33,220 --> 00:40:37,160 I'm nearing the end of my time here in Provence, and I'm on the road again with 654 00:40:37,160 --> 00:40:41,220 Alexis Steinman. We're heading towards the more rugged center of Provence. 655 00:40:41,520 --> 00:40:46,540 where Alexis is promising to take me to the most extraordinary dinner. But we 656 00:40:46,540 --> 00:40:49,960 got distracted along the way in the ancient town of Aix. 657 00:40:50,760 --> 00:40:52,140 Merci. Merci. 658 00:40:54,080 --> 00:40:59,120 It's the birthplace of visionary painter Paul Cézanne, who, inspired by nature 659 00:40:59,120 --> 00:41:01,220 around him, changed art forever. 660 00:41:02,040 --> 00:41:03,780 Bonjour. Bonjour, monsieur. 661 00:41:06,320 --> 00:41:10,900 He was really famous for using the apple, and it was really revolutionary 662 00:41:10,900 --> 00:41:13,480 he was doing because he was painting rustic food. 663 00:41:14,000 --> 00:41:18,540 At a time when French art favored overblown paintings of grand historical 664 00:41:18,540 --> 00:41:23,580 scenes, Cezanne went right back to basics, capturing the simplest things 665 00:41:23,580 --> 00:41:25,200 alive in their moment in time. 666 00:41:25,960 --> 00:41:30,700 You can tell he got inspiration from this area. The light here is stunning. 667 00:41:31,080 --> 00:41:35,300 The colors here, not just in the market. A lot of artists, not just Cezanne, 668 00:41:35,300 --> 00:41:38,440 came down because of the light. You know, we have this crazy wind called the 669 00:41:38,440 --> 00:41:43,240 Mistral. And that cleans the sky. And so you have this really beautiful soft 670 00:41:43,240 --> 00:41:47,840 light. And Cezanne's claim to fame was light. They like jumped out at you. They 671 00:41:47,840 --> 00:41:51,700 were almost 3D. They vibrate almost. And so that's also, when you look at them, 672 00:41:51,700 --> 00:41:52,700 that gives you this emotion. 673 00:41:52,920 --> 00:41:53,920 Wow. 674 00:41:55,630 --> 00:42:00,730 In the 1860s, Cézanne left Provence and traveled to Paris, convinced he would 675 00:42:00,730 --> 00:42:01,750 revolutionize art. 676 00:42:02,070 --> 00:42:06,430 Instead, his paintings were mocked as unsophisticated, and he was seen as an 677 00:42:06,430 --> 00:42:07,590 oddball yokel. 678 00:42:08,570 --> 00:42:12,390 Undeterred, he left the city and returned to the South to pursue his 679 00:42:12,390 --> 00:42:13,510 revolutionary vision. 680 00:42:13,850 --> 00:42:17,610 Some say that it's really where he found his voice as an artist, because he was 681 00:42:17,610 --> 00:42:20,010 so enamored with the light, with nature. 682 00:42:21,900 --> 00:42:26,320 As we head further into the countryside, I'm stunned by a vast, brooding 683 00:42:26,320 --> 00:42:28,320 mountain I've only ever seen in painting. 684 00:42:29,240 --> 00:42:30,880 This is beautiful. 685 00:42:31,120 --> 00:42:35,680 It's called Montagne Saint -Victoire, and this is the mountain that Cézanne 686 00:42:35,680 --> 00:42:37,000 painted over 80 times. 687 00:42:37,240 --> 00:42:43,200 Wow. This landscape is, like, dominated by this mountain. It is overwhelming, 688 00:42:43,540 --> 00:42:44,960 this site, this view. 689 00:42:45,280 --> 00:42:48,380 It really became the star of the painting and also of the region. 690 00:42:49,230 --> 00:42:53,110 People say it was his mistress because he really spent a lot of time with her. 691 00:42:53,130 --> 00:42:57,030 He must have been in love with that mountain for sure. He painted it 80 692 00:42:57,030 --> 00:42:58,190 thought he liked the apple. 693 00:43:00,090 --> 00:43:05,490 The way the Montagne Saint -Victoire constantly changes in the light 694 00:43:05,490 --> 00:43:11,330 Cezanne until the day he died in 1906, his work still largely unrecognized. 695 00:43:11,880 --> 00:43:17,980 In 2022, one of his paintings of this mountain sold at auction for $138 696 00:43:21,740 --> 00:43:26,140 Alexis has brought me to an event that feels priceless and perfectly Provencal. 697 00:43:26,380 --> 00:43:30,760 Wow. This dinner is for Cezanne? It's a special dinner for Cezanne. I don't 698 00:43:30,760 --> 00:43:33,840 think I've ever had a dinner this beautiful. Yeah. 699 00:43:34,960 --> 00:43:39,040 Hundreds of people have gathered here at the foot of Cézanne's mountain to share 700 00:43:39,040 --> 00:43:41,940 a three -course meal and celebrate food and art. 701 00:43:45,820 --> 00:43:50,380 It's the creation of our friend and Bouillabaisse chef Emmanuel Perraudin. 702 00:43:51,180 --> 00:43:56,580 On the menu is the Provençal food Cézanne loved, including duck roasted 703 00:43:56,580 --> 00:43:59,640 olives and local vegetables filled with grains and ground meat. 704 00:44:03,340 --> 00:44:04,360 And that's not all. 705 00:44:04,940 --> 00:44:07,260 Oh my gosh, apples! 706 00:44:08,140 --> 00:44:09,540 Wow, merci beaucoup. 707 00:44:09,760 --> 00:44:11,160 They are beautiful. 708 00:44:12,220 --> 00:44:17,700 For dessert, Cezanne's apples, reimagined as a fresh sorbet in crisp 709 00:44:17,700 --> 00:44:19,120 chocolate and a fruit glaze. 710 00:44:20,040 --> 00:44:21,040 Wow. 711 00:44:22,000 --> 00:44:27,220 From this tiny little painting of an apple to something as grand as this 712 00:44:27,220 --> 00:44:28,680 mountain, and he made both. 713 00:44:29,400 --> 00:44:33,520 things so personal and intimate. It is a beautiful relation. 714 00:44:34,200 --> 00:44:40,180 From artists to chefs and beyond, people in Provence are delightfully open to 715 00:44:40,180 --> 00:44:45,240 the world around them. They draw inspiration from nature and from their 716 00:44:45,240 --> 00:44:50,320 Mediterranean neighbors and blow out a creative energy from this corner of 717 00:44:50,320 --> 00:44:52,720 France to the entire world.