boulabaisse, i had the inspiration 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, weaver, angler and red gurnard. lightly seared and then a touch in the oven. oh, whoa. this is just incredibly beautiful. >> it's so delicate and at the same time flavorful and powerful. >> this is insanely good. a broth so intense it requires over ten kilos of rock crabs and various bony tasty little fishes to make just one kilo of brown, gloriously brown magical liquid. dorade and dentelle steamed over seaweed water. saffron potatoes. then finally comes that magical brown broth. >> oh.