This was my favorite episode so far this season.
Le Cirque owner Sirio Maccioni, the man famous for telling former New York Times restaurant critic Ruth Reichl that "the king of Spain is waiting at the bar, but YOUR table is ready," was the guest judge for the quickfire. The five remaining contestants had to cook Le Cirque's famous "off the menu" potato wrapped fish dish.
Hung had it the bag. Are you surprised? Me neither. His techniques are spot on.
(By the way, Ruth famously punished Maccioni for his preferential treatment and snooty attitude. In her review, she took away one of Le Cirque's stars. )
Awesome elimination challenge created by the deans of the French Culinary Institute. (Competitors had to use chicken, onion and potatoes and make them sing!)
I've attended classes at the FCI and that alone is intimidating. I can't imagine cooking for a classics master like Andre Soltner. Very cool seeing "Mr. Chocolate Man" Jacques Torres. I spent a day hanging with Jacques for a story. He is an amazing teacher and pastry chef as well as a true gentleman.
- I kept waiting for Hung to say it's so easy "even my monkey could do it." Darn. No monkey this week.
- Yeah, so I know that "an old rooster" is the traditional main ingredient in a classic coq au vin, but I think Tom was being way too nitpicky. (You think he was trying to show off?) Who, in the U.S., uses a rooster? Even Julia Child and Jacques Pepin - a former FCI dean - have used chicken in coq au vin. Kudos to Casey. A big, fat raspberry to Tom.
- What was Dale thinking doing the "duet" of chicken. Then, he forgot the sauce? At the FCI? Are you kidding me?
- Sara and the couscous, again? What's up with that? And then she tried to say that her chicken wasn't undercooked after a team of culinary deans said it was? Right away, I knew she was a goner.
- Kind of surprised no one did a classic roast chicken. Though, an excellent roast chicken is actually much more difficult to pull off than you'd imagine. French chefs are a tough crowd, especially when it comes to a bistro classic like roast chicken.
- Hung's refined sous-vide chicken looked so good. And that crispy skin evoked the flavor of roast chicken. Very, very smart move. He's the man to beat.
- Brian's green ramp-flavored potatoes looked a little off-putting, but teaming sausage with chicken is never a bad thing.
Le Cirque owner Sirio Maccioni, the man famous for telling former New York Times restaurant critic Ruth Reichl that "the king of Spain is waiting at the bar, but YOUR table is ready," was the guest judge for the quickfire. The five remaining contestants had to cook Le Cirque's famous "off the menu" potato wrapped fish dish.
Hung had it the bag. Are you surprised? Me neither. His techniques are spot on.
(By the way, Ruth famously punished Maccioni for his preferential treatment and snooty attitude. In her review, she took away one of Le Cirque's stars. )
Awesome elimination challenge created by the deans of the French Culinary Institute. (Competitors had to use chicken, onion and potatoes and make them sing!)
I've attended classes at the FCI and that alone is intimidating. I can't imagine cooking for a classics master like Andre Soltner. Very cool seeing "Mr. Chocolate Man" Jacques Torres. I spent a day hanging with Jacques for a story. He is an amazing teacher and pastry chef as well as a true gentleman.
- I kept waiting for Hung to say it's so easy "even my monkey could do it." Darn. No monkey this week.
- Yeah, so I know that "an old rooster" is the traditional main ingredient in a classic coq au vin, but I think Tom was being way too nitpicky. (You think he was trying to show off?) Who, in the U.S., uses a rooster? Even Julia Child and Jacques Pepin - a former FCI dean - have used chicken in coq au vin. Kudos to Casey. A big, fat raspberry to Tom.
- What was Dale thinking doing the "duet" of chicken. Then, he forgot the sauce? At the FCI? Are you kidding me?
- Sara and the couscous, again? What's up with that? And then she tried to say that her chicken wasn't undercooked after a team of culinary deans said it was? Right away, I knew she was a goner.
- Kind of surprised no one did a classic roast chicken. Though, an excellent roast chicken is actually much more difficult to pull off than you'd imagine. French chefs are a tough crowd, especially when it comes to a bistro classic like roast chicken.
- Hung's refined sous-vide chicken looked so good. And that crispy skin evoked the flavor of roast chicken. Very, very smart move. He's the man to beat.
- Brian's green ramp-flavored potatoes looked a little off-putting, but teaming sausage with chicken is never a bad thing.
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