lunch is being prepared by andre guidicelli, known around here as day-day.a, which go really well with nathalie's aioli. and one of my favorites, murex, mediterranean sea snails simmered in a court bouillon of garlic, wild fennel, and orange peel. that's the taste of this region for me. it's garlic. yep. olive oil, yep. saffron. >> sure. >> anise. >> anise, 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. >> so good, so fresh. >> perfect happiness for me. oily little fish in a garden. okay, so we've discussed the characteristics of the true marseillais. >> yeah. >> is marseille france? >> you're loyal to new york before america. >> well, that's true. so, what about the people? what do all true, true marseillais have in common? >> ah. a big liar. >> they have the reputation of exaggerating. so, if you eat sardines like that. you're like, "at lunch we had sardines like this." >> daube de pouple, octopus stew. slow cooked in wine and typical elements of provenc