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00:00Do it two times in a row in France then I will keep the art of sucking both the pussy and the pussy
00:30this was keith floyd's very own car for 16 years and it's now mine it gives me goosebumps so join
00:39me as i rediscover the food destination that has it all this is really really delicious
01:00today i'm in the south of france and it's one of my favorite places it's hot it's sunny and it's
01:11packed full of amazing food yes my french adventure has brought me to provence but not glitzy saint
01:19or glamorous can this is the real deal marseille france's second largest city marseille sits in
01:30the middle of the country's Mediterranean coastline just off the shoulder of the stunning French
01:35riviera but not quite in it settled by the greeks around 600 bc for much of its history marseille
01:42was a major European trading hub exporting food and wine across the Mediterranean sea
01:49those glory days may be gone but the influence of the sea still looms large in the form of
01:58pleasure boats of all sizes and best of all in an abundance of magnificent cuisine
02:04and it's that influence and diversity you can see in marseille by visiting the busy shops
02:11amazing selection of bars and fantastic food this place has to offer there's some superb dishes some
02:18very famous ones in fact that originate from this area but first I'm going to do breakfast
02:23south of france style it's a tough life isn't it but if you want to see what really makes marseille tick
02:31bolt down your croissants and get yourself down to le quai de belge at the all port at 8 m sharp
02:38for the daily fish market
02:40it's a proper marseille institution every morning huge hauls of fresh seafood are brought
02:47in from the med and sold right here on the quai
02:50there's some amazing fish on here this is this is called limo they're often called slip soles or
02:59magram soles and then we've got some mackerel in there some monkfish and the mackerel is probably one
03:06of the best things on the store to be honest people are buying it by the bucket loads you don't get any
03:11fresher than that look sea boat stall restaurant and it's not just fish the tourists are interested
03:20in it seems some want photos of a yorkshireman they've seen with a tv crew you don't have any
03:27cooking badges anymore where's the where's the food badges i'd really don't get the obsession with
03:34snapping sunblock off the TV this is more my kind of thing sardines he's saying they're very
03:44good it's a chef's thing taking a picture of a box of sardines it's a julia what can i say we're an
03:52odd lot but this is a chef's paradise it's like a fish lottery you never know what's coming off next
04:04it's amazing though you don't get any any fresher than that look at that you're buying it actually
04:10from the boat this place is fantastic having said that it's also kind of like you're wrestling with
04:19half of Marseille now this is quite interesting already there's a queue the boats arriving so clearly
04:29these guys know something i don't
04:32this lady is before me
04:39i know what i want i can see it but i'm hoping where i am in the queue it's still there around
04:47time i get there
04:50it's still there
04:53i couldn't resist right this is skates one of the most underrated fish out there
05:04and it's very simple to cook
05:07i know i understand a little bit of french though
05:13see a lesson learned if there's a queue of ladies it's not always for the toilet
05:22now what i've really come here for is to find the best local ingredient for my first dish
05:31this one and luckily it looks like i've got in there before the mob
05:35yes you want sir
05:36wait wait i have to take this this is this is to me the king of all brown fish sea bass
05:42or bath they call it over here
05:46wait wait
05:49that means do i want it filleted and gutted which is exactly what i want out here
05:55basically what they're doing really is just removing the scales for me and gutting it
06:02now while they're doing that i'm just going to explain the reason why i've chosen this
06:07because when you look at this piece of fish you can tell it's fresh
06:11look color doesn't smell the eyes the gills does he gills should be nice and red
06:20nothing like a bit of market hustle to work up an appetite but my brilliant crew
06:26have managed to nab a more peaceful spot along the harbor to cook up my first dish
06:32beautiful sea bass absolutely delicious line caught as well the smaller bass that you have
06:38in the uk is generally farmed so anything that's big like this is usually line caught it's a fantastic
06:43piece of fish and you've got to cook it whole on the bone that's the way you're going to get all the
06:47moisture into that and I thought what we're going to use is use the sea bass but also salt
06:51from the area of camarga as well and incorporate those two together salt baked sea bass really simple
06:57all you need first of all is eggs fundamentally so we're just going to take six eggs with the whites
07:06don't worry about the yolks we take six egg whites and then with a whisk whisk these up i'm not making a meringue with this all i'm doing is breaking down the egg whites and this is going to form a crust with a fantastic salt from the area and this is what's great about this combination of two ingredients great fish and
07:34combination of two ingredients great fish from there great salt from over there
07:41that's really the key to great food is i often say to young chefs what's the secret the key to great cooking is to me great ingredients and the application of heat apart from sushi steak tartare
07:56dispatcher soup that kind of stuff good luck
08:03now once you've got to that stage we can then chop some dill just a little bit of dill you can actually just cook this just in the salt and the egg white but this just makes it look really nice as well so take the dill keep the remaining stalks as well we're going to use that as a stuffing for our sea bass as well throw in the dill
08:25and then i've got a few more ingredients pink peppercorns a few of those i wouldn't normally put them in at home but the producers here likes to use them and then this herbs of provence now in here you've got a selection of herbs oregano savory rosemary thyme basil that's what it says in the back but you've got a selection of different herbs dried they go in now look at that now it looks like christmas
08:52looks like christmas looks like christmas look and then the salt now you may appear a bit weird if you go to the supermarket and just buy this much salt look a bit odd but trust me it's worth it there's one there's two there's three and there's four
09:16mix it all together what i'm creating is like a crust really and the egg whites combine that's the cement of the crust but you take probably one more
09:32so just a small amount of salt now i first tasted this dish not in france in italy which is kind of out there past san tropez monaco around a bit and down a bit and there's a restaurant there called the quatre passe
09:54which is the four steps and it's a fantastic restaurant they don't give you a menu they just give you what the chef wants
10:01you do need to remortgage your house if you go and eat there and all you do with this is we can take our fish
10:08now i at home would leave the head and the tail on this fish however because we get letters i've got to take the head and the tail off
10:18but i would leave it whole normally all i'm going to do is take your knife straight through
10:29and then just trim off the fins
10:34because sea bass have quite sharp fins so just trim those off get rid of the tail because that tends to overcook
10:41now for just a few hour mats we just take a few wedges of lemon
10:45we can stuff that in the cavity in here just a few a little bit of leftover the dill with the stalks
10:58and then once you've got your fish ready take your tray
11:03and then what you do is you build a little house rob that's what you do you start with the base
11:08you do the groundwork you see and then you build your house place your fish on the top
11:23and then you build the walls and the roof
11:30this is such a great way of cooking fish in a salt crust
11:35and when you get a fish as fresh as this this is what it deserves really
11:40it's just delicious way of cooking it what's great about this you can serve this
11:45as a whole piece like this take it to the table and just whack it and open it up
11:52and this goes in the oven now a kind chef in a restaurant which is just there has let me use his
11:5820 minutes in the oven
12:15you see how good that looks
12:17and then the key to this is take it to the table like this as well and just crack it
12:22and open it up
12:30and what you have with this it's one of the simplest ways to cook a whole piece of fish
12:34but i actually think one of the most tasty it's just delicious and all you do is you just grab the
12:41flesh palette knife underneath and just lift it off big chunks of flesh like this
12:48now this dish doesn't need anything else just a wedge of lemon and the fish serve it with nothing
12:57else because that tastes amazing simple and scrumptious seafood simplicity on a plate
13:06just a squeeze of lemon is all this needs
13:24now normally
13:28i'd give some of this to the crew
13:32not this time
13:32this is just delicious you would think the salt would just overpower it as soon as you've made
13:42it get it in the oven otherwise it starts to cure but the skin protects it you don't need anything else
13:50bit of salad if you need to just this but the secret is really really fresh fish oh that's so good
14:02i could get used to this
14:13i'm on a foodie adventure in marseilles
14:17it may seem a little rougher around the gills than some of its more fancy provincial neighbors
14:22but just like the old fish market it's got bags of character
14:26but you know what it's not just about the seafood around here
14:30now just a short walk away from the port is this place the oldest bakery in marseilles and they've been
14:35making a specialty biscuit here for over 200 years
14:39that biscuit is the navette a long sweet cookie infused with orange blossom
14:45thought to commemorate the arrival of saint martha and saint mary magdalene over 2000 years ago
14:51it's a signature of marseille practically a religious icon
14:57and it's the star of this historic family-run bakery four-day navette
15:02just ask the supervisor sandrine sinopuy
15:05so tell me about the biscuit navette with orange flower orange flower yes
15:17and you can eat the biscuit during one year one year yes okay what where the where does this shape
15:24what is it what is supposed to look like like a boat okay this shape actually represents the boat the
15:31saints arrived in so it's kind of a holy biscuit it even gets its very own blessing
15:37so every february the priest blesses the biscuits
15:45and then basically they take it's a quiet
15:49mary yes take a statue of mary down to the front into the water
15:53that blesses the biscuits and these biscuits can last one year and it's it's a lucky charm
16:07i'm right on the edge of my conversational french here but i think i've got it
16:14it's basically what she's saying every year people buy these and then once they're blessed
16:18they then keep them keep them as a lucky charm keep them it's supposed to bring good luck prosperity
16:28they've been making these here since 1781 and this is a real specialty of my say
16:35and the recipe not change the recipe is exactly the same that it has been all these years
16:41you see i've got to get these right really if i get this wrong in french i'm going to order 120 of these
16:50so uh
16:54bank art thank god that's 24 hopefully would you like not for i don't want 432 no no
17:05she tried to tell me 432 biscuits only 25 only 24 24 24 yes in paper bag in metal book
17:18yes
17:20i'm trying to flog me bucket loads merci
17:26oh right there that's a good
17:27yeah yeah things i do for tv
17:39oh
17:51the true test i suppose is in the tasting
17:53it's quite dry
18:11it's very dry
18:15not too sure they're going to get better after a year
18:17and acquired taste well what do you expect from a 200 year old biscuit
18:27i think i'll stick to shortbread
18:31still it's an inspiration to see gastronomic traditions preserved
18:35and i've got a fantastic shellfish recipe that does just that
18:41marseille is famous for so many different types of food but i wanted to create a fantastic classic
18:46french dish and what better than cocky saint jac
18:49Scallops cooked in the shell now I'm going to serve it with a sauce made out of champagne
18:54but first of all it's all in the preparation of these little fellas here hand dived king scallops
19:00first of all when you're looking at them they're quite difficult to open
19:03but they're actually quite straightforward the key to it is using one of these a table knife
19:07a knife that's not too sharp and the easiest way to do it is remove it off the flat shell first
19:13so all you do is find a little hole a little gap insert the knife in
19:19and wiggle and follow the flat side of this shell so the knife that I've got in here
19:25is rubbing along the top of the shell and as it rubs along the top all of a sudden the scallop
19:31will come free bang like that just opens up now to remove it from the bottom part of the shell
19:37is you use the same knife you just scrape the bottom of the shell like that
19:44and the entire scallop comes out in one it's not the most appetizing thing in the world is it looking
19:49it like that but all you do is just pull this part of the scallop away it almost comes up in one go
19:54really like that this is called a skirt get rid of that bit it's starting to look like a familiar
20:01the scallop that people are so used to now just trim it off with a knife so you just end up with the white
20:06meat give it a quick wash and there you have your classic scallop that nugget of meat with this
20:14lovely bit of coral we'll leave that to one side and now I'm going to take you back to school this
20:20is julienne nice thin julienne this is baton thicker this is macadouin
20:32and then this is brunoise
20:41now it may look like i wasted a week of my life doing this but it is crucial because when you come
20:46to do dishes like this it's so much quicker if you know how to chop stuff properly because you want
20:52everything quite small really for this because you're using the veg as a base
20:57that's just roughly chopped next fire up the stove a little bit of butter to get this started
21:05and we're going to sweat the shallots in the pan in we go with the carrots.
21:14throw in some celery then we go with a leek right once you've got it sweated down nicely you can throw
21:22in touch of the stock a little bit of cream
21:28and what you're doing is creating a lovely little sauce that the scallops can poach in.
21:34just a little bit of champagne
21:38a bit more
21:42black pepper season
21:46a pinch of salt and then just grab your scallops
21:49and we'll sit these in there as well we just want to gently poach these for about two or three
21:53minutes while that's happening we can prepare our different types of herbs what you can use is
21:59chervil i love the stuff and a little bit of chive we're just going to roughly chop the chervil if
22:04you can't find chervil tarragon will do really nicely as well then we'll flip these scallops over
22:11now we can grab our herbs now finally i'm going to put some of these in these are little
22:18tomato concas which is de-seeded and de-skinned tomatoes just to add a nice little bit of color
22:24quick taste
22:28i think it needs a bit more champagne to touch what we can do now is get our scallops ready for that
22:33you want piles of salt and then you can place the scallop and the garnish inside the shell
22:41and what the salt does is hold it together it's a good idea to cook the scallops
22:48i think before you put them under the grill because generally they won't cook the grill happens quite
22:54quickly i mean they look just beautiful as they are just like that but we're going to finish this off
23:00classically and that's using pomme duchesse pomme duchesse is always baked potato egg yolks salt and
23:09pepper we put a tiny bit of cream in this is not classical but just a touch of cream and mix this
23:17together and then you get yourself a piping bag
23:25and then what you do is you pipe this all the way around the edge
23:28now you can be as fancy as you want you can pattern this if you wish and what it's doing is
23:36creating a little border a little frame to hold that sauce in and then finally use a combination of
23:44breadcrumbs and cheese and i'm using comte you can use emmental gruyere it's entirely up to you
23:53but not cheddar and then we pop these under a hot grill for about a couple of minutes
24:03now
24:06how good do they look to simply serve them you repeat the process with the salt
24:12please don't forget to tell the guests not to eat that
24:14but you just lift these off
24:22but delicious
24:25cocky san jac now you know cheers
24:28my french adventure in marseille has shown me a place whose gastronomy revels in its connection
24:42to the sea even its signature biscuits are shaped like boats apparently so it should come as no surprise
24:50that the city's most famous dish should be about fish fish and more fish it's called bouillabaisse
24:57a kind of hearty fish stew
25:01everyone has their own way of cooking it
25:03and here's marseille's clement renault head chef at chef fonfon to show us how he does it
25:09so you have the rascas chobo red millets river fish and the conga head see i told you it was a lot
25:17of fish but there's veg too you have some fennel dry and fresh garlic and onions that's it
25:25i'm talking about spicy mix you want saffron paprika and quinoa some sauce and some tomato that's it
25:33first a little olive oil goes into the pan then the fennel and the garlic give it a stir chef that's
25:43it then in go the spices the salt some salt and the tomato these ingredients are the base of the rich
25:54soup at the heart of this dish and now after adding plenty of water it's time to get the fish into stew
26:03it looks great now when's it ready chef just have to cook it during five hours before service
26:13five hours well what's a few hours more for a dish that's been part of marseille heritage
26:18for centuries an old fisherman's favorite that was stewed up by their wives using leftover fish
26:25it's now into the realms of fine dining but it's still a cherished part of marseille life
26:30it's a part of of my family family it's a part of marseille this is a bouillabaisse
26:35but what makes it really special is that it's a two-course meal in itself
26:40you've got a broth for your first course and then the fish and potatoes to follow
26:46bouillabaisse is marseille's most famous dish it uses everything from the local surrounding area
26:51from the land and the sea and dotted around the royal port are restaurants all claiming to have one of the best
26:57and here's my favorite place to have it la miramar
27:06and the old bouillabaisse is going down really well with these lot so let's get stuck in
27:10it even comes with its own instructions very simply you've got the crostini a bit of garlic
27:24and some of the aioli the saffron garlic mayonnaise and then just dunk it in the soup
27:30delicious
27:42you see the key to a good bouillabaisse is balance balance of flavor
27:48the right amount of fennel seed but most of all the right fish
27:52but it's this restaurant right here that I think serves one of the best
28:00because not only does it taste amazing but while you're eating it you can see where it comes from
28:14you see delicious now my director thinks that it's just this it's actually not it's this and all
28:27the fish and all the potatoes so i'll have another bottle of wine and i'll see you in three hours
28:33the truth is they usually serve bouillabaisse to share
28:44not this time
28:48right next up i've got a marseille inspired idea that's perfect for sharing with friends
28:53i'm going to do a wonderful dish now using wreck fish with a bisque this is kind of like the
29:03shellfish equivalent to bouillabaisse using the leftover bits of lobster crab crayfish
29:09longestines whatever you want there's so much flavor still in there and I'm going to show you how
29:13much flavoring in a second but the first thing we're going to do grab our shallot
29:17this is a great way to use leftover shells and there's so much flavor still in the shells as well
29:25a little bit of fennel fennel is a wonderful sort of edge that goes great in fish soups a little bit
29:30of butter in the pan we'll start to sweat down the shallot and the fennel now we can add a touch
29:37of tomato puree this adds a nice bit of flavor and color to this
29:41and then I think the secret ingredient is a bit of armagnac or brandy just a touch
29:55now what you want to do is flame off the alcohol because you want the flavor of the armagnac or
30:01brandy or cognac it's entirely up to you what you put in and then we can add some stock
30:07and then this is the unusual bit you grab the shells all these shells throw them in a little bit
30:18of parsley some double cream now we bring this to the boil gently simmer this for about 10-15 minutes
30:29meanwhile we can cook this stuff this is buckwheat it's produced in the himalayas and around india it's
30:34a fantastic ingredient to use this and what you need to do is just get a pan of boiling water
30:41throw it in this is going to take about 5-10 minutes to cook that's all in the meanwhile we can
30:47concentrate on our bisque you see this is one of the great things about cooking with a team that's
30:54what it is a team part of the team is most of them don't believe me when I'm trying to explain
31:00what this dish is and they didn't believe me you can make a sauce out of the shells and i'm
31:05going to prove them wrong because what you do is you take a machine quite a strong machine and you
31:11took the whole lot into your machine shells everything
31:19then we stick the lid on switch it on and hold on to your machine because if you don't hold on to it
31:27you and the machine will be outside
31:47now for our soup the bit that they didn't believe me what you end up with is a pot of loveliness
31:54look at that make sure you pass it through a sieve bits of shell in between your teeth are not
32:02good you just get a beautiful soup out of it and remember this is just from the shells you can see in
32:08here look just get this delicious sauce it's wonderful now i'm going to finish that off in a minute but
32:16now it's all about the fish that we're going to serve it with check this fella out look at that
32:23it's called a wreck fish i love this fish it's often confused as like a poor man's sea bass but that
32:30wouldn't be doing it justice because it's absolutely beautiful you can see this i've got here slightly
32:38i think meatier than sea bass but the texture and the flavor is kind of similar to red mullet what
32:45you can do is just cut it so what we're going to do is we're going to cook this quite simply a little
32:52bit of oil and a touch of butter and we're going to pan fry this so first of all whenever you pan frying
33:00fish like mullet or sea bass what you have to do is quite a low heat to start off with and then hold it
33:05this will happen if you don't hold it it'll curl up black pepper and now you can start to crank up
33:15the heat a little bit then we're going to grab another pan i don't normally use this many pans
33:21to be brutally honest with you and it's probably confusing to our producer but i like to test them
33:26now and then to you know keep them on the toes so we're going to boil up our sand fire so this stuff
33:32is called sea asparagus wonderful stuff you get it in two types you get it either fresh like this
33:38or pickled in jars which is revolting go for this stuff it's much nicer right now with your fish
33:46you can see it's not curling now it's just cooking away nicely and you can see the fish cook halfway up
33:53the side now as it's cooking halfway up the side we can then tell when's the right time to turn it over
34:00so just at this moment in time you can see it cooking halfway up the piece of fish like that
34:04now we turn it over
34:07drain off our sand fire now it is delicious stuff this you know
34:13is really a little salty
34:17it's just wonderful stuff so we lift off our bit of fish
34:21we need to leave it to rest right we're going to finish this off now is we'll then grab a little
34:30bit of butter and what we're going to do is create like a bournoisette to go with our buckwheat so for
34:36that we brown it off into our pan now while that's happening we can grab a little bit of parsley that's
34:41the color is really really important that's what gives it its flavour.
34:51and it's what's going to give this
34:54its flavour as well
34:54so we can throw in our buckwheat
35:01at the same time a little bit of lemon squeeze in there black pepper the pass is going in
35:12in we go with the samphire then we go with a bit of lobster
35:16you can use crab you can use prawns a bit more lemon juice
35:20and then we'll just saute this lot together
35:26you can see it goes sort of this nutty sort of texture to it which is brilliant that's exactly
35:31what we want and then basically we can serve it really it's as easy as that pour this on the top
35:37look at that it's just good enough to eat as it is then of course you've got your fish
35:41but then not forgetting we've made our sauce and it is a sauce if you want to put a few croutons
35:51in you can call this a soup but generally it's a sauce we'll have a little taste you won't believe
35:59how much flavor comes out of just a few lobster shells heat this up do you know what just needs a
36:07a tiny little bit of butter
36:13and then we put some of this wonderful sauce
36:18with it as well you see there you have it it's a bit chefy for me that
36:24but you've got to admit it's pretty impressive
36:27i'm nearing the end of my gastronomic ramble through marseille but those who know me now i
36:39have another obsession aside from food and that's cars so when i remembered that the circuit paul ricard
36:47was just down the road well i couldn't resist paying a visit
36:51paul ricard is perhaps most famous as the creator of the pastiche liqueur brand named after
36:58it but a fellow car nut paul also built this world-class racetrack back in 1970 and it's gone
37:06on to host french f1 motor gp gt championships and now me cooking egg and sausages
37:13now the guys here promised me that if i cook this dish within 15 minutes i'll be allowed out
37:20there so here we go now i'm going to do a variant of piperade because the last time i was here
37:26i was in one of those garages and i cooked a similar dish to this for breakfast for my bunch of spanners
37:32that's mechanics now this dish originates if you go down the pit straight go right the way across
37:36until you hit spain more or less that's the basque country this is from northern basque in france
37:42so the first thing we're going to do is chop the onions you can do this with chicken you can do
37:46this with i've seen it done with fish before as well but i'm going to use these amazing merges sausages
37:51which i'll get onto in a minute so a good drizzle of oil now i'm going to use a couple of onions for
37:58this because this is kind of like a fantastic breakfast dish i think because it's got eggs it's
38:02got sausages in it it's wonderful in we go with the onions a bit of garlic
38:15now the reason for the noise is twofold not only will we buy a race circuit
38:20there's an airport over there and there's some quite lucky guy practicing landing and taking off in a
38:27a very expensive helicopter over there but in we go with the garlic now i say this is a variant
38:34of sort of piperade and i say a variant because i'm going to use these these are merges sausages and
38:40the french absolutely love these originate from northern africa but they're sometimes made out of
38:46mutton and sometimes beef but if you can buy them in the uk these are absolutely amazing called merges
38:54brilliant and all you're going to do is just stick these in here they're quite a spicy sausage
38:59rich in paprika but they just taste amazing and now for the red pepper the basis of a piperade really
39:08is peppers red peppers and tomatoes
39:12you don't have to be too fussy with this this is a rustic dish it's classed as a peasant dish really but
39:18nowadays chefs just sort of fancied this up but at its heart it's really quite a simple
39:23dish and one that's perfect to do for something like this for a group of people
39:30because you can almost just put it on the stove and forget about it
39:35so peppers in
39:42and now for the tomatoes now i do love it here but i had a quite a surreal experience this morning
39:49and not what you think i had to go out to the car and get my passport
39:54because the lady in the supermarket when I bought the tomatoes wanted to see my passport
40:07so just to spice this up a little bit of chili
40:20now i'm going to use some dry vermouth you can use sherry for this and i guess that's where
40:24sort of this northern spanish southern french influence comes in so each to their own there are
40:32certain rules that you've got to adhere to and one of which is this stuff espalette pepper
40:38and it basically comes from the basque country it's a type of chili type of pepper
40:41not a hot and spicy one but when they dry it all out it's very fragrant particularly
40:49important for this dish you can get away using paprika and stuff like that but it never tastes the same
40:54so just a little bit of this did i mention it's a bit windy around here sorry rob
41:03the key to this don't get it in the camera's eye
41:11because it is quite hot
41:12right a bit of water on it we're nearly there rob am i still in focus a bit of black pepper
41:23we put the lid on
41:26and we leave it for 10 minutes
41:29rob go and sort your eyes out
41:36i was promised motorbikes or cars going around
41:38stripes of pink color
41:47now what this needs is some chopped parsley
41:54you chop it really fast
42:02now check this out rob look at that
42:04mmm smells fantastic in we go with the parsley
42:10now it's a good idea now just to check the seasoning
42:13try and get the black pepper in there
42:15some salt
42:18give this a quick stir grab the eggs
42:23just crack them
42:24another helicopter
42:33see this is my idea of heaven isn't it really food motorsport airplanes and helicopters
42:41well there you have it it's as simple as that once the eggs are cooked you serve it
42:46better get changed
42:47that's it my own special take on pepperard with merges sausages poached eggs parsley tomatoes
42:57and espalier pepper
43:05right i've served up the grub for my crew now if the chaps behind me have finished painting the track
43:11it's time for me to get racing oh yes
43:30this is not what i had in mind
43:32yes they were still painting the track but luckily i love a good roundabout
43:37well there you go what a fabulous day in marseille and to end it
43:43what better than a glass of pastis
43:47this is a city where the traditions of the sea are showcased perfectly on the plate
43:54delicious where food is practically a religion even if it can take a little getting used to
44:00an acquired taste
44:01and it's a great place for a chef to catch up on his fish spotting hobby
44:08it's a chef's thing taking a picture of a box of sardines
44:12sardines check anyone seen the sea bream now whilst my say may not be glamorous
44:18it's certainly got style and it's fair share of chef photo hunters
44:22but next time I'm going incognito
44:29what do you reckon
44:34is
44:47you
44:52you
44:54you
44:56you
44:57you
44:58you
45:04Jhaal Jhaal