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 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.
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 course. they slice the mussels raw. that s crazy. 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.
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 course. they slice the mussels raw. that s crazy.
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 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 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
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 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.