sauce choron. sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. >> daniel: this is a great moment. [ paul speaking french ] >> daniel: yeah. you only have three camera? or -- >> anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] >> daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. >> anthony: a pot-au-feu, the peasant classic. >> daniel: tony, get closer. >> anthony: you are totally sending me every one of those pictures by the way. wow, look at that. this style of dish goes back long before cameras. but it's perfect. is there a more perfect assortment of colors and textures?