Top Chef recap: World All-Stars heads into its finale with a shocking exit
Those mystery teammates are none other than a quartet of Team USA Olympic and Paralympic champions, something to do with the upcoming 2024 Olympic Games in Paris and tests of endurance, oh, and Delta Airlines? Don’t try to make it make sense. The duos will have thirty minutes to cook, coach their teammate, and impress Padma and guest judge Grégory Marchand, chef-owner of the Michelin-starred restaurant Frenchie.
and I just screamed at her,” he bemoans. “I feel so embarrassed right now!” Naturally, that lack of clear communication between Gabri and Suni means their roasted baby corn with pine nuts and poblano sauce is unsurprisinglythe judges’ favorite dish of the Quickfire. Instead, this week’s winners are Ali and Mallory, who smartly utilized precise measurements for everything from the cooking oil to the dish’s seasonings to ensure that their potato-leek soups were identical.
and Alessandra Del Favero from Carpaccio at Le Royal Monceau. “I really taste the Champignons de Paris. Very simple, very pure,” praises Adeline Grattard, chef-owner of Yam’tcha.Also in the top two is Buddha’s “super classic and really well done” mushroom Wellington, a Champignons de Paris en croûte with chicken farce, mushroom puree and pommes puree. “How he worked with the different textures of the mushroom is very interesting,” says Mauro.
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