>> we don't mind. >> change your mind? >> 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 spread out over four courses. first shellfish carpaccio of raw mussels and clams. man. mmm. >> and they're whole, of course. they slice the mussels whole. that's crazy. wow. >> i decided to make this boulabas sse, 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