down, serving everybody, making sure everything's just right. and sitting here with his family in the house he grew up in, you can see where it all comes from. mesdames monsieur, their son, he's now gigantic international success. when he was a young man at 14, sneezing in the field, did they ever anticipate this, you two? >> no, no, no. >> early indications of greatness. but, i mean, there is a line, isn't there? from the farm and haute cuisine. they all reflect the region, hopefully. yeah, but in the best case, they're interdependent. they come from each other. in fact, who cooks in the great restaurants? well, farm boys basically. that's who always cooked. my deepest thanks to your mother and your father. >> thank you. merci. next time my father makes you drive the tractor. >> this is cool.

la la la la la la la la la la la la. >> la. la. la la la. la. la. >> i need a french coach. i took a walk through this. >> beautiful world. felt the cool rain on my shoulder. found something good in the earth. beautiful world

i felt the rain getting colder. sha la la la la. sha la la la la la. sha la la la la. sha la la la la la la. >> if you've been to france, chances are you haven't been here. france's second largest city. the oldest city in france. it sits right by the mediterranean. the food is famously good, yet it's a victim of bad reputation. bad history. marseille, as it turns out, exactly the kind of place i like. but this is a buddy picture, isn't it? eric ripert is the chef of the three star le bernardin in new york, the chevalier of france. i think that means he's some kind of

knight or something. and my friend, this causes him some problems. he, i like to remind him, has a reputation to protect. i do not welcome to marseille. yeah. you've never been here? never. how is this even possible? you grew up. how far from here? >> like 50 miles? 100 miles? >> 100. >> you grow up 100 miles from here. what prevented you from coming to this clearly beautiful city? because it's clearly beautiful. >> it's a fantastic city. i mean, it's beautiful. i agree with you. but it has the reputation of being a dangerous city. >> you live in new york. i should point out that every single frenchman who have said, you know, i'm shooting in france and they say, oh, really? where? and i say, marseille. their face drops immediately. >> they're like, oh, wait, why is that? because they think it's ugly. >> do you know what they say? they say, this is not france. >> with a z like that, this is not france. la la

la la la la la la la. >> merci beaucoup. madame. >> well, i'm looking forward to the week. >> yeah, this is a low impact show. >> what is the low impact show? >> it means i'm not, you know, paddling up means i get a flush toilet, eating well, constantly. >> you like luxury? >> i do look, i do, i like a fluffy hotel towel. >> i like a bidet. look, i like warm jets of water squirting up my. i mean, who doesn't? >> la la la la la la la la la. >> i could retire here. >> i could retire here, too. >> you see, that's the sort of the measure of a of a of a place for me is like, if you start thinking thoughts like that, like, that must be nice. i could live here. just me and my watercolors, you know, puttering. >> i'll do that when you retire.

>> are you going to putter? putter cutter? mean no dicking around. basically, you wake up and you maybe you paint a little. >> i can't paint, you know. >> well, okay. do you knitting little make make a sweater. >> i don't think i have a lucky. >> what am i here? i will try to go fishing. i've. you know, i've never catch anything in my life. >> do you actually fish? do you know how to fish? do you ever fish? >> i don't know how to fish. >> i'll show you how. all you need is a car battery and a couple of cables. trust me, you get all the fish you want. >> yeah, you come right up, you end up in jail. >> dude, there's other ways. how do you say dynamite in french? >> dynamite. >> dynamite? see, i do speak french. you can tell. you know it's coming, right? you can sense it. oh, no. another fishing scene. this is our vessel here

on the right. >> we. >> eric. >> monsieur eric from you, is one of only a handful of old style fishermen who work the sea the old fashioned way. >> do you see yourself fishing? no. it's stressful to me. >> right? i always think i'm going to catch, like, my testicles or my ear with the hook. you know, i. i have a fear of fish hooks. yeah, he's catching diddy. >> yeah. >> he said he's the best fish of the mediterranean. i have no idea what he's talking about. >> well, hopefully we'll see. >> well, hopefully we'll taste it. well, he's supposed to deliver to le petit. nice. oh, that's right. >> eric works exclusively for this man, cheryl pasada. the extremely demanding chef owner of le pettiness. marseille's only three michelin star restaurant. >> i'm waiting for my fisherman, actually, it won't be long.

>> it depends what the mediterranean sea will offer to us. >> so it's a long line here, tony. >> how long is the line? >> well, he says he has about 2 or 300 hooks, so we basically lays it out at night, comes back and pick it up. >> yeah tout le matériel a marseille qui vive comme vous dans la dans la vie. >> what's the saying? >> wow. in marseille is only five guys, five fishermen who were working like him. wow. you know, he has 300 hooks.

>> he's writing and surviving. da da da da da da da da da da da da da da da. >> this must be the 12th fishing scene. no, i must have done 20 fishing scenes in my life. and i think. i think i had one good day out of all of them. other than that, it's been one humiliating goat rodeo after another. ordinarily, our typical fishing scene actually would be. it would be rougher than this, so we'd be pitching back and forth, and i'd be hanging on to my the contents of my stomach. only by realizing that they're feeling even sicker because they have to look through the viewfinder. >> so they're like, oh, so it's basically you're playing this sort of race against time kind of a game. >> it's like, who's going to puke first? yeah, it's always the camera dudes though, is it? no, it's generally it's a producer. la la la la la da da da da ba da ba ba

da ba dum. >> ba da ba da da da da da da da da da da da. >> la la la. >> he said bad days i had some bad days. but this one. >> this is the worst. >> this is the worst. >> well, there it is. another extraordinarily successful fishing scene in the can. time to reap the rewards. awaiting us back on dry land. you'll tell me if there's, like, any oiled up amazon's behind me. >> behind you, frolicking naked. >> yeah. right now they kind of like mature amazon's. but it

will happen. >> yeah. here's the chef anthony bourdain. >> nice to meet you. >> nice to meet you. >> when on earth would you mind to have, uh, the bouillabaisse we don't mind. >> good idea. >> or will you change your mind? i don't know, no, no, no, it's a very good idea. >> this reinvented, deconstructed, and then usually there's the thing itself. pasadas take on bouillabaisse. without a doubt, marseille's most famous dish is spread out over four courses. first, shellfish carpaccio of raw mussels and clams and mm and the row, of course. >> and they slice the mussels raw. that's crazy. wow. when i decided to make this bouillabaisse, i had the inspiration when i was a child on those rocks. you know, when i was in my knife, opening the mussels, hitting the mussels in my kitchen, there is no cream, no butter. it's not traditional at all. it's just based on the fish. this is my way of thinking. my cuisine here for myself. >> slipper, lobster, weever, angler and red gurnard. lightly seared. then a touch in the oven. oh. whoa! >> oh, this is just incredibly beautiful. >> it's so delicate and at the same time flavorful and powerful. >> oh, this is insanely good. a broth so intense it requires

over ten kilos of rock crabs and various bony, tasty little fishes. to make just one kilo of brown, gloriously brown magical liquid dorade and dainty, steamed over seaweed, water, saffron, potatoes. and then finally comes that magical brown broth. oh, wow. >> ah, dorado. saint-pierre is so simple. let's go direct. voila! a superb bona. >> oh, man. >> this is unbelievable. huh? we taste the entire fish you're eating. you know, and just when my brain threatens to short circuit with pleasure, descending as if from heaven itself. >> oh, jeez. oh, god. the cheese! oh, yes. you know what i got to tell you? i don't care how many

naked breasts are on that beach right now, because that is much more exciting. all right, look at look at it. it's beautiful. oh, yes. >> oh, look at that. oh, man. oh, i love. >> my mom. cheese like this. >> that is just incredible. merci. oh, yes. oh, yes. >> oh, yes. yes. oh yeah. oh. >> that's it. exceptional life is good. >> life is good. >> and i'll say it is very good in marseilles. i just need make exceptional the standard in the all new buick enclave experience. >> truly effortless driving

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>> marseille was once the hub, the rough and tumble principal port for france's colonies such as tunisia, morocco and algeria. as a result, the sights and smells of africa permeate the city. there has been attempts to dissuade me from oh, marseilles, you don't want to go there. and yet i come here. correct me if i'm wrong. it is a beautiful city. it smells good. you smell the different pastries, the tajine, bouillabaisse and bread. and it's an extraordinary looking city. and the people are really interesting looking. >> i must say, you are in the center of the world because the world is in marseille. we are connected to the mediterranean sea. so it's very different from the north of france. i feel closer to a guy from morocco than a guy from maybe germany or et cetera. it's different.

>> cedric fabre is a marseille crime writer who spent decades deciphering the dense layers of crime and corruption, pastis and sunshine. it's a perfect town for writers of noir. plenty of atmospherics and lurid history. why do you think it's such a fertile ground to set a crime novel now? >> for me, it's more interesting because you write about the place you live in. i walk in the street, i have an idea, et cetera. i couldn't write about the past. things like james ellroy does, because i have to know the real, the real part of the city, the people here. >> it's a really interesting stew of characters. >> it must say. there is a very poor area and a very rich area. the difference between those two areas is the worst in france. so that makes an interesting city, because when we write a crime novel, we write about those differences between the poor people, the rich

people, et cetera. so that's interesting. >> féminas is an algerian restaurant with some of the better couscous in town, and since it's a very filling dish and i've only got one crack at it, i go for the royale. what else? vegetables, chickpeas? merguez sausage, chicken, hunks of lamb and meatballs. what people say is that everybody sees themselves as marseille's first and french second. regardless of your background. is that true? >> because in marseille, we love that city. it's our city. and in the same time, we hate a lot of aspects. we have both love and hate. it's part of a complex. i think marseille has always made the bad choices in politics. when france lost his colonies, it was an economic disaster for marseille. i'm thinking about one of your cities in the states. detroit. it was a huge city. it was very important and

beautiful. what happened? >> yeah, we abandoned detroit. >> we abandoned it. it became too black for for america to learn. >> maybe france is abandoning marseille. sometimes people say in marseille. people. they are racists. i would say in marseille, people they are connected with other people. >> let's hope. uh, marseille people figure that out because i think it's amazing here. if you ask real marseille these days, what's the iconic dish? the one thing you most closely associate with home? the answer might surprise you. pizza. marseille, it turns out, is the pizza truck capital of france. so this could be a whole new beginning for you,

erica. >> yes. >> i always said you should have a truck. >> yeah, i'll do it with you. >> do you have pizza experience? >> never did a pizza in my life. >> does he know this? >> no, he doesn't know. i'm going to tell him. huh? okay. let's go. >> our employer for this episode of the real world n-dens martinez. his yellow truck, a rolling pizza oven, is well known in the neighborhood, meaning he's busy. >> he's taking orders, too. >> we're not going to be good at this. this is going to be like, i love lucy. >> more like a laurel and hardy. >> this is like a nightmare. i actually have this nightmare where, like, there's orders coming in and i don't understand what they are because it's in another language and i don't know where anything is. and i'm falling behind. this is literally my nightmare. okay? >> okay. >> ready? okay. get in there, man. >> good good good good. come on. okay, lucy. come on man, shut up. >> put on the sauce. >> put on this sauce. spread it out there. come on. >> don't take my joke. no, no, no, you don't push. >> you don't want to

push. you. >> coy wire. three spoons. you sloppy man. are you going nowhere, man? who the is that? >> what? >> i'm getting there. >> it has to be even the sauce. champignon, champignon. fromage. okay, ham. mushroom and cheese. let's go. >> come on, man, the customers are backing up here. >> i went to pizza. >> my pizza looks good. okay. >> bon soir. >> take that. give it to the lady. no, no no, no. a little bit like that. and give it to the lady. a little bit like that. like that, like that. okay, good. this for my own. >> pizza, i soon notice is different here. toppings are somewhat on the high end creme fraiche. reblochon cheese fegatelli, lardo, figs, chef, look at this line. stop dicking around with your insane perfectionism. >> tony, you want a pizza? the guy? >> yes. >> can you translate this for me? i think this man is speaking in profanities to me. >> how long have you been working on this pizza? >> michelangelo worked on the

sistine chapel for less time. >> it's a line of people waiting, tony, moods turning ugly out there. tony, the lady wants a pizza. please. >> new? he's new. i can't do anything with him. what happened? >> do you have a you have a union break or what? >> yeah. >> hey, this is france. >> get a nice break. >> have i worked my 22 hour week yet? >> no. >> i told myself i was okay with my moderate to severe rheumatoid arthritis symptoms with my psoriatic arthritis symptoms. >> but just okay isn't okay. >> and i was done settling. >> if you still have symptoms after trying a tnf blocker like humira or enbrel, rinvoq works differently. >> rinvoq is a once daily pill that can rapidly relieve joint pain, stiffness, and swelling as fast as two weeks for some, and even at the three year mark, many people felt this relief. >> rinvoq can stop joint damage and in psa can leave skin clear

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arissa's hair salon wants to expand their space, and steve's t-shirt shop wants to bring on more help. with the comcast business 5-year price lock guarantee, they can think more about possibilities for their business and not the cost of their internet. it's five years of gig-speeds and advanced security. all from the company with 99.9% network reliability. get the 5-year price lock guarantee, now back for a limited time. powering five years of savings. powering possibilities™. equipment, or else i have to cancel with charm. >> i get paid two days early with no fees. >> now i can make every weekend gig. join me at chime dotcom. we are the absolute best ever. >> you can feel it. you can taste it. here we go. folks. >> aew wednesday night dynamite live next wednesday at eight on tbs and stream on max starting january 1st. >> closed captioning is brought to you by skechers. hands free slip in footwear. >> hi, i'm howie mandel, the newest ambassador for skechers. >> i went to the store to buy hands free skechers slip ins,

and i said i was an ambassador. the owner called me and i said yes. skechers slip ins another beautiful day in paradise and we're heading out into the countryside. >> and as always, when embarking on a bro tastic adventure, an appropriate vehicle is called for. in this case, a 1972 citroen. maserati. this car is sweet. yeah, it's totally 70s. hugh hefner probably had one of these. no, alain delon probably had one of these. i'll bet. uh, serge gainsbourg, serge gainsbourg, serge gainsbourg probably banged like jane birkin in the back of one of these. no, actually, you need a little more room. numerai is a thousand year old town about 90 minutes from marseille, a picture perfect village known for its farmers market. >> do you like green salad? if i make it? yeah. if i make a

green salad, you're going to eat it? >> no. >> this one is better, right? that one. okay, we take the female. we have a black tapenade with basil. yeah. or like the traditional one, it's go traditional. okay. >> no, no time to mess around here. >> we're gonna eat like pigs. >> so what else is new? >> we need a saucisson and olives. oh, yeah? >> yeah, definitely. and some bread. >> and the bread. >> yeah. and wine. and the wine. >> a very, very, very expensive wine. yeah, yeah, we're blowing out the budget, man. >> as you can possible. chateauneuf. >> yeah. >> okay. good. need more money. >> so we opened two reds. we're going to be smashed. right. pour la pinot. okay. une bonne avec sa super. >> ciao. merci, merci. >> merci beaucoup. >> we'll be needing that. okay. that's our cheese

selection. here's our pomme de terre, which i will be artfully plating. ah, bacon like a meatloaf. all of a sudden you go from freezing to heat to tell you it's provence. it's like, uh, it's rough, it's rough. >> this is not bad, huh? >> by the time we're halfway through this bottle, you'll think this is as good as the finest bordeaux. and by the way, we're not suggesting, advising, recommending or in any way condoning the driving of a motor vehicle, especially a high powered italian french hybrid. uh, while drunk. because that would be wrong. >> no, we're going to take a nap before. >> right until our blood alcohol level is in alignment with all local regulations and laws. >> i'm going to put salt on the tomatoes like that. oh, that's gonna be good like that. >> you know martha stewart pretty well. you've been on the show a lot. >> yeah, yeah. >> give me an honest answer. yeah. in a street fight. could martha stewart choke me out? >> i think if she goes to the dark side. >> yeah, i think so too.

>> this is not like my show at all. actually. i'm gonna get for this. i'm telling you, you're not keeping it real anymore, man. look, you know, it looks like a wine label as a buddhist. does this worry you? i'm sorry. as a buddhist, does this worry you, considering how well this life has turned out for you? >> no. it's good karma from my previous life, i have to say. >> but how long could that karma last? >> until it's dead. it ends. >> when do you think that might be? >> anytime soon. you never know. karma switched like that. >> what would you not want to come back as? what would a worst case scenario be if, like next life? >> well, many chances do you have to be born as what you are, what i am in that entire universe? >> isn't that worrying to you? the next life cannot possibly be better than this. it's probably going to suck. >> i mean, best case scenario, you know, in our next life, maybe if you get to sit in a sub shop in asbury park, new jersey, that will be the greatest day of your life. >> that would be the best case, the most challenging. you end

up, uh, you know, a mime, a diseased, itinerant mime, wandering the streets, scrounging for money. or worse, your desperate case. >> i don't know, i'm just saying. >> how much better can it be than this? enjoy every minute of this. now, eric. and pray, pray, pray that this is it. that at the end of the day, they roll you into a hole in the ground and your diet for worms, because if you're right and there is a next life, we are my friend. >> well, the ultimate idea is to be enlightened, to come back and help as many people as you can. so all phenomenons of life and what you perceive as reality is ultimately won. let's leave it at that. >> serenity now. >> cheers, cheers. >> with our bellies full, we're now prepared for the challenge to come. this is robert and danielle of the villages petanque team. the hilltop

village of roussillon is where our epic battle is to take place. four men enter thunderdome. only two shall leave. now look at these guys. we're totally getting hustled. yeah, we're in trouble now. >> they're not joking anymore. no, no. >> usa. usa. usa. >> oh, we have one point. >> all right, so our humiliation is not total. >> we. that's all we really were looking for. >> the only one. we care. >> we don't care. >> okay. which one is me? >> i don't know. you can't keep. oh, geez. oh! he's nestled. oh! jinx it. >> jinx it. >> you know you do. hamsa. hamsa. hamza! >> jinx! >> hamza! hamza! hamza! hamza! hamza! hamza! see wishing evil on others. >> you're totally coming back as a cucumber.

>> are you wiping the floor with these yokels. >> it's like deliverance in reverse. >> no, no, no. what is it? >> ten. ten. now. >> ten. ten. this is the winning point. >> i know you're so into this. i can't believe it. you're so competitive. >> my jacket. >> oh, yeah. blame your jacket. there you go. oh, usa. whoa, whoa. i've never seen him so happy. all right, it's miller time. >> santé. santé. >> merci. i've never seen this side of you, man. i don't know what to think. >> i cannot believe i'm like, wow. >> andy, it has been one wild year. >> i know that whole live stream was crazy. what? oh, wait. you mean the rumors about me and the french pole vaulter? who's saying that? is it everybody? >> i have zero idea what you're talking about. >> and you think i'm the one that doesn't follow the news? >> i did like that one new song

about coffee. >> espresso. >> oh, i'd love one, actually. >> oh, sweetie, you have been following actual news, right? >> oh, boy. >> new year's eve live with anderson and andy. live coverage starts at eight on cnn and streaming live on max. >> every parent knows when it's time to go into. >> protect mode. kill 99.9% of bacteria when you add lysol laundry sanitizer to your laundry routine. huh? >> noom has glp one meds now. >> the psychology based weight loss company. >> yes, noom combines medication and healthy habits so you can lose the weight and keep it off, and they guarantee it. >> sustainable weight loss? >> yes, please. well, noom gives you an off ramp so you don't have to be on the meds forever. >> wow, that's really smart. >> that's new. >> smart. oh, you want to hear the best part? they start at $149. >> whoa. want to know the other best part? they're delivered to your door in seven days. >> noom. >> the smart way to lose weight. >> they are trying to shut down

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off at shop mando com. >> i'm pete muntean at reagan national airport. this is cnn bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop bop. >> they call them lake eola park. the many coves of fjords cutting through the rock and soil of the coast on both sides of the city. they are a distinctively beautiful feature of an already beautiful area. but no matter how beautiful the cliffs and chasms of lake eola park, i sure as hell wouldn't care to dive straight into water of indeterminate depth from a great height. no, i would not do that. >> welcome to my bedroom. >> yeah. well, it's where you jump. yes. from here, 18m.

it's only 18m. yes. it looks like it's much more lionel frank, known to his friends as lulu, grew up around lake eola park. >> and yes, he would do that. he does it almost every day. >> you're very close, huh? so you have to. you have to like. like yourself. >> yeah, i push. >> oh, i can't even look at you doing that oh, that's it, you're done, i'm done. i'm i don't like heights. oh, jeez. i look at him and my calves start turning to jelly. >> you look at the fish. >> don't look at the fish. >> so after your belly flop and your food squirts out both ends of you, the fish will feed on it. >> coming. yeah. >> oh, jeez. oh, look at that. >> exactly like me on the morning before breakfast. >> okay, good for me.

spotter. toast. >> chappelle around. >> senor? senor. kavakli. salva. in a carino. >> parece uqora por team woods meg tirrell jolie connolly-poe. >> s. e. cupp las sure de. that the. circuit. 90 o2 arena. espana pa la de la coruna. >> hairspray john berman ana navarro. >> oh, hey. >> all right. >> ha! >> come on, man, you can do that. i don't know, impressive. >> yeah, it's very impressive. does it get does it get paid

for that? >> i don't know. look, as long as he's not a mime, i'm okay with it. >> it's definitely not the mind. >> even the smell of my makeup. i start to tremble with fear. >> so it's a phobia? >> it's a it's a serious phobia. yeah. don't like it? mimes, clowns, nurses shoes. white. those white nurse's shoes. >> oh, the clogs. >> no, they're like they're super comfortable. like in their white. yeah, but not like super white because they've been, you know, walking through various bodily fluids and there's a little speck of, like, blood or you're in on it, but that's true terror. wow. >> felicitaciones. bravo, faux pas. >> panic dans la no panic. >> yeah. >> you're playing like this. you keep like this. see? you see the catastrophe. >> you missed it by that much. >> boo boo boo boo boo boo boo

boo boo boo boo boo boo boo boo boo boo boo. >> too many men on this show. it's a freakin bro fest. like most places, the overwhelming majority of chefs in marseille are men. however, each month, georgiana view hosts a dinner for her female colleagues, chefs, all everybody here, a chef in the business. yeah. how many more are there like you, the other women chefs? >> maybe 3 or 4 in marseille, france. >> kind of, uh, macho, macho country. and if you want to find your place in a brigade in. it's very difficult when you are a girl, really, but actually, like in in méditerranée, the example for cooking the basic is called la cuisiniere provencale. >> yes, yes. >> because if you want to have good food, you don't go to restaurants in marseille that much. you know that your grandmother or your mother will cook much better. >> georgiana is from benin via nigeria and london, but beyond all

else, she's marseille is beef tartare with bottarga, dried mullet, eggs, apple and celeriac. counterintuitive, one would think, but truly amazing and delicious. >> 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 butter. it will be the salt of the tartare. >> it's a good idea. it's better than putting anchovies. >> if you want, you can do it at le bernadin and you call it georgiana tartare. >> i'm gonna do it. i send you the picture. sure. >> for me? >> seriously, i'm gonna do it. >> oh, cool. >> and my single favorite marseille classic, pierre et paquette. 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 sheepsfoot. >> i love this dish. >> i love this dish too. >> this is everything i believe in in food. this is just absolutely the top. >> it's a dish with salt. to make it good, you have to put your soul into it. yes, and if you don't have it, you don't have you don't have. >> i like it here. he's already thinking about retiring here in marseille. >> he said i could retire here. >> i said i could retire here. yeah, yeah. why not. >> no no, no, i'm happy to hear that. to hear that. >> it's not an easy city. it

is not a museum. disneyland. you know, everything is kind of dirty and complicated. but when you are in marseille and just you have the fantastic light and the sea and you can have the best fishes. yes, you are home. i mean, it's just like being home you only come across an artist like luther vandross. >> once in a lifetime. >> he was a boss from the beginning. >> luther said. i have a sound in my head. i got to get it out. you are my shining star. >> my god. it was the most exciting time in the world. >> his life had extremely joyful moments and some really difficult moments. >> if we were to be able to talk to luther as fans, we would be able to say, we just love you. >> luther. never too much. new year's day at eight on cnn. >> your parents have given you

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work's never done. i'll never stop until the whole town is transformed. >> they know what they want. >> they don't know where to find it. we do. >> hometown season premiere sunday night at eight on hgtv. >> marseille is not france in the best possible way. algerians. moroccans. italians. their cultural and culinary influences have enriched marseille with flavors and colors all their own. but there's another major influence the corsican mafia, who, to be fair, along with their italian sicilian colleagues, did kind of run things around here for much of the last century. those days are mostly over and the corsican presence has dwindled to a few thousand. which is a shame because corsica produces some of the most wonderful charcuterie and cheese anywhere. >> there's a lot of

preparations with pancetta and the chick's awesome, but we want everything. >> emilia pérez. a cured meat and cheese shop run by marie paul and family still going after 70 years, famously or notoriously, or however you want to put it. this was a corsican town. i mean, when i would go to akanksha sharma as a kid. yeah, my aunt, probably a typical, you know, sort of xenophobic french woman of her, of her generation and all, you know, the corsicans, you know, they're all gangsters or policemen are. >> merci. >> oh, but today just got better. >> lovely. no joke. >> very flavorful. >> oof! >> this one is unbelievable. the flavor of that is unbelievable. >> they're not dicking around. >> lingers to this. >> i love this. this makes me happy. >> want some? >> have a piece. here. >> you want some? >> this is the copa. this one is

special. it's important. >> all right, let's move on. some cheese. >> oh, look at that. >> that's beautiful. >> those ones are milder. and those ones are strong. >> oh, wow. >> that is some. >> it looks very inoffensive, but it's like that is some deep funk. >> that is some. wow. see, when i eat cheese like this and i drink wine like this, i start thinking about my don cheech fantasies. maybe you saw godfather two. >> yeah. of course. >> i just think i could just spend the rest of my life sitting in a hill in corsica, eating goat cheese and drinking wine and having my enemies killed by remote control. >> i would love to live that lifestyle. except for killing enemies. as you know, i'm. i'm not killing anyone. >> but i've never seen you wish ill on anyone as long as i've known you. you've never even said that. rat. i hope something really bad happens. i hope he gets stomach cancer or

you've never even said. i hope he loses his girlfriend. you've never wished ill on anyone. so let me ask. in your darkest heart of hearts. have you ever strayed? do you ever find yourself thinking, oh, i really hope they just, i don't know, i hope they get herpes. i wish ill on people every day. >> sorry it's on you. you know? >> i mean, she has to hell. >> de de de de de de de de de. >> it's a big night in marseille. the city's football team. that soccer team to you is playing, which means the whole city is watching. eric and i head to the hipster neighborhood to meet up with gilles roth, a filmmaker and sports writer for france's top newspaper, le monde. so tonight, the big game. yeah, it's marseille, lille, it's lille against marseille because

it's in lille. >> it's not here. >> so we get to watch it on tv. and will all of marseille be watching this? yeah, everybody's going to be watching. >> you know, we did a very good season. but at the end of the season we are only fourth. >> so it's a must win. >> very important. so it's a must win today right. after. >> so the dream of every marseille the perfect season would be to see marseille crush paris and then move on and go all the way. >> they don't want to be second to paris, you know. right? they want to be second to none. and in football, it's one of the only issue where they can be first. oh, t'why people here

love so much their soccer team. because it's the place where you can show your identity. if you go all around the streets and you ask people where are you from? they will tell you, oh, i'm from algeria, i'm from morocco. but if you ask them, what is your favorite team? they will say olympique de marseille. because they are a part of the city. they are from this city and the football team is the flag of this city. hey, hey! >> oh yes. yeah. >> i got you something. >> welcome to times square.

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that reassurance is priceless. to learn more, go to lumi. dotcom. >> i'm rafael romo at the georgia state capitol in atlanta. this is cnn. >> about 75 years ago. the properties around lake eola park were mostly farmland, then small shacks or cabanas. the working class families from the city used as weekend getaways. no running water or indoor plumbing. simple. a place to get together, have a long, whiny lunch. hello,

hello, hello. you can't build new ones and the ones that are here, like this one owned by dominique and nathalie lefrere, have been in the same family since the 40s and they ain't going anywhere. is this area protected? meaning, if i wanted to open a giant modern hotel across there is impossible. >> actually, it was just like a couple of years ago. >> it was kind of scaled up on the protection level. so nothing's going to happen now, really. and most of these properties are owned by the same family for many years. >> from 1949. right. but we lived in marseille then we came here for weekends. >> that's nice. >> lunch is being prepared by andre guidicelli, known around here as didi panisse. crispy fried fritters of chickpea, which go really well with nathalie's aioli and one of my favorites, murex mediterranean sea snails

simmered in a court bouillon of garlic, wild fennel and orange peel. that's the taste of this region for me, it's garlic. >> yeah. olive oil. yeah. >> saffron? >> sure. >> i miss agnes. exactly. >> and look at this. look at this sardine lightly marinated in lemon and olive oil. you can pretty much rub that all over me, i don't care. >> it's so good and so fresh. >> perfect happiness for me. >> oily little fish in a garden. okay, so we've discussed the characteristics of the true marseille. >> yeah. >> is marseille, france. >> are one question. marseille. c'est la france. we. know. >> yes. >> fancy. >> fancy. right. me. >> marseille. >> je pense sa passava. >> yeah. loyal to new york before america. >> well, that's true. >> hey, so what about the

people? what? what do all true. true marseille have in common? are a big liar. >> yes, they have the reputation of exaggerating. so if you eat sardines like that, you like our lunch. we had sardines like this. >> doge. dahiyeh. pop. octopus stew, slow cooked in wine and typical elements of provencal cooking like star anise, dried orange peel, garlic and tomato. spoon over pasta and enjoy. oh yes, i can smell that octopus stock. >> it's fantastic. >> bravo! bravo. >> so when are you retiring? at what age? >> as soon as possible. seriously? right. >> you want to come back? >> yeah. i don't want to leave. i mean, when you see that that lifestyle. i mean, people come from all over europe by highways. they spend

hours in their car to be here. i mean, my grandparents and my uncles used to have that lifestyle, like, exactly like that. right. and i forgot about it. now i'm remembering telling you our chain of cynical surf and turf restaurants we can cash out in two years. yeah, if it is to be here. yeah, i'll do it. >> you heard it here first. i just bella villa. >> adieu. i to chad mizelle. john harbaugh to bagaj cu to dos to. passé.