or -- >> eric: we don't mind. we want it. >> anthony: i think it's a very good -- there is reinvented, deconstructed, and then, usually, there's the thing itself. passedat's 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. >> anthony: man. mm. >> eric: this is super, huh? and they're raw, of course. they slice the mussels raw. that's crazy. wow. >> gerald: i decided to make this bouillabaisse. i had the inspiration when i was a child on those rocks, you know? when i was with my knife opening the mussels, eating the muscles. in my cuisine, there is no cream or butter. it's not traditional at all. it's just based on the fish. this is my way of, um, thinking -- my cuisine here, for myself. >> anthony: slipper lobster, weaver, angler, and red gurnard. lightly seared, then a touch in the oven.