International Management Program - FEA/USP Turma 1 Click on the photos to enlarge Classes "Cross Cultural Communication in Business" Mr. Olivier ABA - International Consultant "Intelligence Gathering" Pr Jacob BAR, PhD Haifa University "Strategic Performance Measurement" Mr. Gérard MITILIAN - MBA Director EUROSIM - Simulation Game - Pr Pierre-Xavier MESCHI, PhD Pr Frédéric PREVOT Closing ceremony Prof. Edson Luiz Riccio (Coord), Prof. Gerard Mitilian (Coord) and Prof. Jean Paul Leonardi (Vice President - Euromed). Participant Jorge Balsalobre Final presentation of Eurosim GameProfessors Pierre Xavier Meschi and Prof. Fredric Prevot Prof. Walter Baets, Prof. Edson Luiz Riccio (Coord), Prof. Jean Paul Leonardi (Vice President - Euromed) and Prof. Claude Nassar. Prof. Edson Luiz Riccio (Coord), Prof. Gerard Mitilian (Coord) and Prof. Jean Paul Leonardi (Vice President - Euromed). Participant Luiz Henrique Azambuja Prof. Gerard Mitilian (Coord) and Prof. Edson Luiz Riccio (Coord) Participants during the visit to the Port of Marseille Company Visit - GEMPLUS Cultural Visit - City of Cassis Marici Sakata and Corinne Marcelli - Course Assistant Chateau d'if Chateau Ferry Lacombe Port of Marseille Port of Marseille The Docks - The Euromediteranée Project French cooking Ingredients: for 4 people 400 G of rascasse, 250 G of sharp (tied up), 250 G of gurnards (tied up), 250 G of girelles, 250 G of burbot (tied up), 250 G of conger (tied up), 1 spider crab, 3 onions, 3 tomatoes, 3 cloves of garlic, 1 piece of fennel, 1 bunch of herbs, some rosemary, 4 seeds of anise, 6 pieces of saffron, salt and pepper, 4 potatoes. Preparation: wash and dry the fish. Put the onions, the garlic, the tomatos (flesh only), and the fennel in a large pan, then add the fish with firm flesh (conger, rascasse, girelle). Cover with water and add the bunch of herbs. Let it boil for ten minutes. Add the remaining fish as well as the bits of saffron and let it boil for another eight minutes. Take out the fish and keep it hot. Filter the soup. Serve the fish fillets in a deep plate, add the soup with sippets rubbed in garlic. Other photos and views of Marseille