>> truly a terrifying figure. >> truffle soup elysee. i can't tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think i'd get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. >> this is a great moment. >> you only have three camera? >> the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carving and service. >> he has been making the same thing for 50 years. paul has an amazing respect for classic.