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>> eric: we don't mind. we want it. >> anthony: i think it's a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. it's a very good idea. there is 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. >> anthony: man. mm. >> eric: this is super, huh? and they're raw, of course. they slice the mussels raw. that's crazy. wow. >> gerald: i decided to make this bouillabaisse. i had the inspirat...

>> anthony: nice to meet you. an honor, sir. >> gerald: would you mind to have the bouillabaisse? it's a good idea? or -- >> eric: we don't mind. we want it. >> anthony: i think it's a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. it's a very good idea. there is 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. >> anthony: man. mm. >> eric: this is super, huh? and they're raw, of ...

>> anthony: nice to meet you. an honor, sir. >> gerald: would you mind to have the bouillabaisse? it's a good idea? or -- >> eric: we don't mind. we want it. >> anthony: i think it's a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. it's a very good idea. there is 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. >> anthony: man. mm. >> eric: this is super, huh? and they're raw, of ...

>> gerald: nice to meet you. >> anthony: nice to meet you. an honor, sir. >> gerald: would you mind to have the bouillabaisse? it's a good idea? or -- >> eric: we don't mind. we want it. >> anthony: i think it's a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. it's a very good idea. there is 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. >> anthony: man. mm. >> eric: this is sup...

Or -- >> eric: we don't mind. we want it. >> anthony: i think it's a very good -- >> gerald: will you change your mind? >> anthony: no, no, no. it's a very good idea. there is 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. >> anthony: man. mm. >> eric: this is super, huh? and they're raw, of course. they slice the mussels raw. that's crazy. wow. >> gerald: i decided to make this bouillabaisse. i had the in...