>> it's a very good idea. >> reinvented, deconstructed and then usually there's the thing, itself. passedat's take on bouillabaisse, without a doubt marseille's most famous dish, is four courses. first shellfish carpaccio of raw mussels and clams. >> they slice the mussels whole. that's crazy. wow. >> i decided to make this bouillabaisse, fish, when i was a child. my knife opening the mussels, eating the mussels. there's no cream, no butter. it's not traditional at all. it's just based on the fish. this is my way of thinking. >> slipper lobster, angler, weaver, red gurnard lightly seared then a touch in the oven. oh, whoa. this is just incredibly