wow. >> gerald: i decided to make this bouillabaisse. i had the inspiration when i was a child on those rocks, you know? when i was with my knife opening the mussels, eating the muscles. in my cuisine, there is no cream or butter. it's not traditional at all. it's just based on the fish. this is my way of, um, thinking -- my cuisine here, for myself. >> anthony: slipper lobster, weaver, angler, and red gurnard. lightly seared, then a touch in the oven. oh, whoa. >> eric: oh. >> anthony: this is just incredibly beautiful. >> eric: it's so delicate and, at the same time, flavorful and powerful. >> anthony: 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 denti. steamed over seaweed water. saffron potatoes and then, finally, comes that magical brown broth. >> eric: oh! >> anthony: wow. >> eric: ah, dorade. >> gerald: it's a broth. [ eric speaking french ] >> anthony: oh man. >> eric: this is unbelievable, huh? you taste the -- >> gerald: the entire fish you're eating, you know? >> anthony: and just when my