what do all true, true marseillais have in common?h we had sardines like this." >> anthony: daube de pouple, 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 octo-stock. it's fantastic. [ nathalie speaking french ] >> anthony: so, when are you retiring? at what age? >> eric: soon as possible, seriously. right? >> woman: are you going to come back too? >> eric: yeah, i don't want to leave. i mean, when you see that, that lifestyle, 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. exactly like that. >> anthony: right. >> eric: and i forgot about it. now i'm remembering. >> anthony: i'm telling you. our chain of cynical surf and turf restaurants. we can cash out in two years. no? >> eric: if it is to be here? yeah. i'll do it. >> anthony: you heard it here first. ♪ ♪ >> robie: this place was a boomin