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Top Chef Canada Season 12 Episode 3
#TopChefCanada
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FunTranscript
00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:12Previously on Top Chef Canada.
00:14Woo!
00:15We're going to be celebrating Imaginative's 25th anniversary.
00:18Chaga, chaga, chaga. Try to get that flavor in everything.
00:22I'd eat five of those.
00:23It's a battle of the tartare.
00:25There's so many elements. It's too much.
00:27The meat, you're having a little bit of a hard time eating it.
00:31The chef with the best dish is Colson.
00:35Chefs, you have our least favorite dishes.
00:38Hopefully I can see another day and show you guys why I'm here.
00:42Charlotte, please pack your knives and go.
00:47Now, eight chefs remain in a cook-off for the ultimate prize.
00:51$10,000, courtesy of Ninja.
00:55DoorDash delivery for a year.
00:56$10,000 from Premier Protein.
01:00The redesigned Volkswagen Tiguan.
01:03$100,000, courtesy of McCain French Fries.
01:07And the title of Canada's Top Chef.
01:10We'll be 집VPing on 2001.
01:11We'll be at the voidee.
01:12We'll be at the right time.
01:13To make the best dish.
01:14If you don't have any recipes and sales, Stadt, boost your血圃,
01:15launch out of impossible.
01:16To make the best dish.
01:17Theellenators automatically参沒 far to the best happens.
01:19And online players are the best you buy.
01:20Pharisee of Lucas Gлиqus.
01:21We'll be would be able contact.
01:22provided by the spirit around this world.
01:27.
01:28Oops.
01:30I meant the guest to be a feature giveaway.
01:33Give me the bestop 계속 mingle.
01:35I meant mytone guys.
01:35Yes, I meant my cook.
01:36I meant the best shout.
01:37But this is me.
01:37So have the best hints.
01:38Please welcome the man behind two decades of Lee restaurant, Canadian culinary icon,
02:03Chef Susser Lee.
02:08Well, chefs, you know, I'm very excited to be here to see the next generation of chefs
02:14with new ideas and techniques.
02:16And also, I want to see what's in your heart with food.
02:20Chefs, do you know that every one in four fries eaten around the world comes from a Canadian
02:30company?
02:31McCain is a true Canadian success story known for making incredibly delicious fries
02:38and it all started with the humble Canadian potato.
02:42I love a French fry.
02:44If there isn't a French fry lover, get out of here.
02:48Get out.
02:49But of course, Canada has no shortage of iconic ingredients.
02:53Whether it's lobster from the East Coast or BC mushrooms, we have some of the best ingredients
02:59in the world.
03:01In this challenge, you must create a proudly Canadian dish using one of these ingredients
03:06and find a tasty way to incorporate McCain fries.
03:11Chef, the flavor of potatoes, they're all different.
03:14So think about your choices.
03:16I would cook anything there.
03:18Let's celebrate the terroir and what Canada has to offer.
03:21To find out which fry you'll be using, come and pick a potato.
03:25Then, choose your iconic Canadian ingredient.
03:27We drew a random order and Cheyenne, you're first.
03:31Sweet potato.
03:33Oh.
03:34I'll go with the lobster, please.
03:37Anthony.
03:38Spirals.
03:39I'll take the mussel.
03:41I love a waffle fry and I also love morel mushrooms.
03:46Shoestring.
03:47I'll take the ribeye.
03:48Taters.
03:49I'll take the Arctic char.
03:51Smiles.
03:55Blue cheese.
03:56Straight cut.
03:57Let's do female bacon.
03:59And last but not least, holly.
04:01Patties.
04:02Nice.
04:03What's left?
04:05I get tofu.
04:07Yay.
04:08Yay.
04:09You're excited.
04:10I like tofu.
04:12You got this.
04:13I got this.
04:14Well, chefs, you're going to be putting Canada on a plate.
04:17So why cook for one Canadian legend when you can cook for one Canadian
04:20and when you can cook for two?
04:22She's an Olympic gold and silver medalist.
04:25Wow.
04:26Cool.
04:27Please welcome freestyle halfpipe skier and badass, Cassie Sharp.
04:32Woof.
04:33High five.
04:34High five.
04:35High five.
04:36Hello.
04:37Woo.
04:38So excited to have you here.
04:39Thanks.
04:40So fun to be here.
04:41Cassie, what's it like to represent Canada?
04:43Standing at the top of the halfpipe and looking into the crowd,
04:46it's an honour to represent such a diverse country.
04:49You guys are culinary athletes.
04:51I'm really excited to see what you guys do with this today.
04:54Chefs, you have 40 minutes on the DoorDash clock to create your dishes.
04:57And the chef with the best dish will win $5,000 from McCain.
05:03Oh.
05:06Good luck to you and show your best.
05:09Your time starts now.
05:12Cheese.
05:13Ooh.
05:14Parsley.
05:15Are you ready to cook some fries, everyone?
05:16Yay!
05:17Let's go.
05:18I'm going to keep it pretty simple.
05:19I've got female bacon and McCain's straight cut fries.
05:21I'm doing breakfast.
05:22I'm going to make a Spanish torta, which is a Spanish omelette.
05:25The inspiration for this comes from backpacking through Spain with my wife.
05:27This was one of our favourite things to eat in Barcelona.
05:28I have two of these.
05:29The main ingredient of a Spanish omelette is potatoes inside.
05:32So, I take the straight cut fries, I cut them into little cubes, and I deep fry it.
05:34Crispy, crunchy, golden munchie.
05:35And then I fold those into my mixture with the female bacon.
05:36I sure hope that you're going to make the bacon and McCain's straight cut fries.
05:37I'm doing breakfast.
05:38I'm going to make a Spanish torta, which is a Spanish omelette.
05:39The inspiration for this comes from backpacking through Spain with my wife.
05:40This was one of our favourite things to eat in Barcelona.
05:41The main ingredient of a Spanish omelette is potatoes inside.
05:44So, I take the straight cut fries, I cut them into little cubes, and I deep fry it.
05:49Crispy, crunchy, golden munchie.
05:51And then I fold those into my mixture with the female bacon.
05:54I sure hope this is a Susser-Lee Worth torta, that's for sure.
06:02I love smiles. They're so good.
06:04You get home from work, you throw smiley fries in with some chicken fingers,
06:07and no matter how bad your day was, you're happy.
06:09I pull a smile fry, and my iconic ingredient is blue cheese.
06:14I'm taking my smiles and I'm turning them into a potato souffle
06:18that's going to go inside these cute little apple rings,
06:21and it's going to go, and then I'll put some blue cheese sauce on there.
06:25I puree the smile fries and mix it into a souffle batter.
06:29The biggest risk of the souffle is people are going into the oven
06:32about 45 million times, so we'll see if they stay up.
06:36Is that going to work? Maybe.
06:39I definitely grew up eating fries. I like to dip it in the ice cream.
06:42Since I took the shoestring fries and I chose the Alberta beef,
06:47I was like steak frites, but it's a little bit basic.
06:50So I'm doing a noodle using frozen french fries.
06:55I'm getting my noodles on the go.
06:57I take the shoestring fries and boil it, then blend it up.
07:02I take double-o flour and put in the potato water, and I make a dough.
07:07I'm just rolling out the noodle dough. It's got some potato in there.
07:11Katie, but she just made noodles out of potatoes.
07:13You got to go big or go home.
07:1520 minutes left.
07:17What?
07:18Halfway.
07:19At first I was worried that I got tofu, but I do a lot of plant-forward cuisine at home.
07:24I am so excited to cook for Susser Lee.
07:27His son started a TikTok account highlighting his dad transforming simple dishes.
07:33You can turn my TV dinner gourmet.
07:35Cool.
07:36He kind of pokes fun at him, and it reminds me of how I am with my dad.
07:40I started cooking more plant-forward dishes for my dad when he started having some health problems.
07:46So I'm going to make a vegan breakfast.
07:49A tofu scrambled egg to go with my potato patty bannock.
07:54Cooking from my heart today.
07:58I'm using the tasty taters, like a tart.
08:02I'm making a nice tart with olive oil, confit, Arctic char.
08:06I'm going to steam my taters.
08:08I'm going to smash them.
08:10I'm going to shape them in my tart molds.
08:12And I'm going to have to fry them.
08:14Nice and crispy.
08:1515 years ago, Chef Susser Lee came to my school,
08:18and I signed up for extra classes just to cook with him.
08:22I always looked up to him, so I'm super stoked.
08:25Two minutes, Chef!
08:27Two minutes.
08:28Yes, Chef.
08:29Look at that.
08:30Frost.
08:31Oh, no.
08:32My bannock doesn't look right.
08:33Lauren, my bannocks are too dense.
08:35I teach classes making bannock, and I always talk about how it's a feeling.
08:40Like, there's no measurements.
08:41And I just know looking at it, it's dense.
08:44But it's too late to redo it.
08:46Oh, I would never do this to bannock at home.
08:48One minute left, Chefs!
08:49Yes!
08:50Do you see the cardio that goes into this, the focus?
08:52Yes, so stressful.
08:53Stressful.
08:54I wasn't nervous until you came over.
08:56Yeah!
08:58Susser's here.
08:59Gotta impress him.
09:00Hopefully it works out.
09:02Three, two, one.
09:04Hands up!
09:05Whoa!
09:06Oh, smokes.
09:07Holly, you're up first.
09:08I had patties and tofu.
09:09So you have a tofu scramble and potato bannock that has the potato patties in it.
09:23I like that you tried to take the breakfast patties and kind of transformed it into this
09:28bannock.
09:29It's a little bit dense and hard to cut through.
09:32It is heavy, but I do love the tofu element.
09:35Thank you, Chef.
09:36Thanks, Holly.
09:37Katie.
09:38So I picked the shoestring fries and the Alberta ribeye today.
09:42One of my favorite dishes growing up in Hong Kong is gong chao, which is sir-fried beef with flat rice noodles.
09:49Did you make the noodle out of the fry?
09:51Yes.
09:52So cool.
09:53These noodles, the texture is out of control.
09:56Because I grew up in Hong Kong, this is like a very humble childhood dish for me.
10:01You really turn into something very Canadian in a way.
10:04Yeah.
10:05I'm very impressed.
10:06Thank you, Katie.
10:07Thank you, judges.
10:08Okay, Cheyenne.
10:10So today I picked lobster and sweet potato, and it got me thinking of my partner.
10:17Today's his birthday, and he really enjoys sweet potato and fish.
10:21So I made a lobster tortitito, similar to ceviche, with a verde leche de tigre.
10:26Presentation is really striking.
10:28I do like the way you poached the lobster.
10:30Your partner should be very happy with his birthday present.
10:33Thank you, Chef.
10:34Yeah.
10:35I do like that you made the sweet potato crispy, but I don't know if it was the star of the show.
10:40Thank you, Chef.
10:42Chris.
10:43So I pulled straight cut fry, and then female bacon.
10:48So I instantly thought Spanish torta, and then on the bottom you have a bravas sauce lightened up with some tomato vinegar.
10:55I love the sauce a lot, because it is a heavy dish.
10:58The sauce really lightened up with the tomatoes.
11:00The flavors in here are like salty, tangy, super just like impactful.
11:06Thank you, Chef.
11:08Colson.
11:11I pulled the waffle fry, and then I also picked B.C. morels.
11:16So my take here is a milfouille, a classic French dish, and I use the potato on each level.
11:21Being a B.C. girl, I love the wild mushrooms.
11:24It feels so fresh for spring.
11:26The taste is awesome, but I wish you would do a little bit more with the potato, make it a little more creative.
11:33Anthony, you're next.
11:35I took the spirals and some mussel.
11:39For you, I do a classic moules frites, some mussel with some fries on the side, and the little bowl.
11:45This is like the dipping for the fries, like fluffy mayonnaise.
11:49In terms of the flavor and also the reduction with the wine and the cream, I think it's a perfect match.
11:54The mussels are delicious, they're creamy, they're seasoned beautifully.
11:56I would have liked to have seen maybe a little bit more creativity with the fry.
12:01Yeah.
12:02Thank you, Chef.
12:03Yep.
12:04Alex.
12:05I picked taters and Canadian Arctic char.
12:08So, I made for you a really special tartlet with the Canadian Arctic char lightly confit in olive oil.
12:14And the sauce, tomatillo and jalapeno salsa.
12:17So, 2010, I got to cook with Chef Susholi in Edmonton.
12:22And the first dish we made together was a lobster tart with the tomatillo and jalapeno salsa.
12:27And I was so amazed. I used that sauce a lot.
12:30Are you bribing me with this competition right now?
12:33In terms of the poach of the Arctic char, it's perfectly cooked.
12:37And I really like the tart.
12:39This could be a great TikTok dish.
12:41Nice work.
12:42Thank you, Chef.
12:43Okay, Tracy, you're up.
12:46I made potato chives souffle.
12:49Smile fries take me back to 2007 when I was in culinary school.
12:53We would go grocery shopping, find what's quick.
12:55It was so adaptable.
12:57And I chose blue cheese today for it to go with.
13:00I have to hand it to you.
13:01That's a very daring move.
13:0340 minutes making a souffle.
13:05But, you know, souffle means light, fluffy.
13:08I'm not getting that.
13:09Thank you, Chef.
13:15Chefs, we should be very proud of being Canadian.
13:18You guys really highlight all our ingredients from land to sea.
13:22I'm just blown away by how you guys transformed the fries.
13:26I'm very grateful to taste all of your beautiful creative dishes.
13:30Which chefs had your favorite dishes today?
13:33Chris, your female bacon tortue.
13:36The flavor combination is perfect, and it really tells its cultural story.
13:41Thank you, Chef.
13:42Katie, this is one of the best dish I have tasted in Top Chef Canada.
13:46Wow.
13:47Wow.
13:48The beef with the noodles that you made, the flavor was spot on.
13:51Thank you, Chef.
13:52For me, one of my favorite dishes was Alex with the tasty taters.
13:57The fish was cooked perfectly, and I love that it was a full circle moment for you and Sue, sir.
14:02The three of you impressed us with your dishes, but only one of you can take home the prize.
14:09The chef with the winning dish is Katie.
14:23Congratulations, Katie.
14:25You have won a $5,000 cash prize courtesy of McCain.
14:32You will have a very big chance to win this competition.
14:36Thank you, Chef.
14:37It means a lot.
14:41Sue, sir, his approval, it's super surreal.
14:44I'm here to showcase neo-Chinese cuisine, and I did that here today.
14:49I have every intention of winning Top Chef Canada.
14:52The Top Chef Canada small appliances are brought to you in part by Ninja.
15:06Wow.
15:07Cool.
15:08Chefs, I'd like to introduce you to the culinary executive at Vancouver's Boulevard and Wild Blue
15:21in Whistler, Chef Alex Chen.
15:24Also with me is the executive chef at Glass Kitchen and Pears Restaurant, Keith Pierce.
15:30Hello, Chefs.
15:31Hello, Chefs.
15:32Keith is also the leader of Canada's Bocuse d'Or team.
15:36And Alex, he's Canada's judge at the international competition in France.
15:41In case you haven't guessed it, this elimination challenge is inspired by the prestigious culinary competition Bocuse d'Or.
15:51Oh, yeah.
15:53Good spot.
15:54Bocuse d'Or, it's the best competition in all the world.
15:5724 countries compete.
15:58The platters are just so amazing.
16:01One of my dreams.
16:02For this challenge, you have to take inspiration from the 2025 Bocuse d'Or and create a show-stopping platter using venison, foie gras, and tea.
16:14You'll also plate and serve a dish from your platters for each one of our judges.
16:18There's a ton of preparation involved.
16:20I had five and a half hours to complete my platter with my commie.
16:24It is then paraded in front of the judges where I have to carve it and plate it.
16:27This is like plating under a microscope.
16:32And because Bocuse d'Or is a team sport, you'll be working in teams of two.
16:38Go ahead, partner up.
16:40Alex, you want to join?
16:43Yeah.
16:44I want to work with Alex because we're both competition chefs, so we kind of know what's going on.
16:50And I trust Alex's palette.
16:53Let's do this.
16:54Tracy, not my first pick.
16:56Of course, she was in the bottom the past two times, but we're sharing the same passion.
17:00I've worked with the Forest product, so this is perfect.
17:03Chefs, now that you've chosen your teams, you'll have three hours to prep here in the Top Chef Canada kitchen.
17:10Tomorrow, you'll be presenting your platters at the Aga Khan Museum.
17:14On stage in the Nanji Family Foundation Auditorium.
17:17And joining us as a guest judge is a show-stopping international pop star, Charlotte Cardin.
17:29I know Charlotte Cardin, not personally.
17:32This is a Quebec celebrity.
17:34The love of my life.
17:36Don't cut it.
17:38My girlfriend is going to be jealous.
17:41Chefs, I hope you're happy with your partners.
17:43Because you'll win as a team and lose as a team.
17:48This is a double elimination.
17:55Two chefs will be going home.
17:58Oh, boy.
18:00We'll see you on stage tomorrow.
18:04Try that together.
18:06Good luck, chefs.
18:10Thank you, chef.
18:11Let's go.
18:14Go, go, go, go.
18:15Come on.
18:16That's just the biggest one.
18:17It's my color.
18:18Let's do a game plan of what we can do.
18:20Boku's Door is probably the most prestigious competition in the world.
18:24And this is the biggest challenge ever on Top Chef Canada.
18:27I feel like we want to put the venison on something like that.
18:30Yeah.
18:31For Boku's Door, the platters are a piece of art.
18:34We have to show off our attention to detail and precision.
18:37We have to use venison, foie gras, and tea.
18:41With all the chefs using the same ingredients, the judges get to see people's creativity, their level of skill, and their flavors.
18:48Venison is our main ingredient, which is deer, and deer actually eat with the season.
18:54That could be our story.
18:55Yeah.
18:56We're using ingredients that change when the leaves fall and the seasons change, changing gray.
19:01And you're the only one with the gray so far, folks.
19:03Yeah, yeah.
19:04Well, we got Earl Gray.
19:08Wait, yes, yes.
19:12I'm going to be honest with you, Katie.
19:14The last time I Frenched anything was a long time ago.
19:17The theme is Canadian Spring.
19:20But we really want to show off the ingredients.
19:22We are making a venison en croûte, which is wrapping our venison rack in pup pastry.
19:28We're all making a venison rack, so we really wanted ours to stand out.
19:32We are making a tuile on the venison to add a little Canadian flair.
19:37This will be amazing.
19:38I love to compete.
19:40I actually competed with Keith in the national selection competition for Bocuse d'Or.
19:45Keith won, but I'm really excited to show off some skills today.
19:49Yeah, and we're going to win this, right?
19:50Yes, I know.
19:51Because we're going to have the best teamwork.
19:53Yes.
19:54I'm scared of nobody.
19:55We got this.
19:56Show me on.
19:57Venison is actually a lean meat, so you need to add some fat in.
20:02You add some foie gras in the middle and the mushroom duxelles.
20:05I will roll it to put inside of the venison.
20:09This alone is why I made eyes at him when we repaired.
20:12Also, we have a torched cabbage dish made out of guanciale and foie gras.
20:18We have some beautiful ideas, so just the execution needs to be perfect.
20:23Yeah!
20:29I'm very comfortable with butchery.
20:30I'm pretty sure I'm going to be able to do this animal justice.
20:34Now's the time to shine.
20:35That's it, man.
20:36With the venison, we're thinking autumnal flavors.
20:39So I am going with a chanterelle mushroom duxelles, prosciutto, and a little bit of pok choy.
20:45And then we are going to wrap it all in a puff pastry tomorrow.
20:48And it will just hold everything in place.
20:51This is such a foreign thing for both of us.
20:54Neither Colson or myself have experienced plating this style before.
20:58It's chefs for chefs with the same ingredients, you know?
21:01Yeah, it's the Culinary Olympics, you know?
21:02There's a lot on the line.
21:04This is a double elimination.
21:06I miss a mark, I'm sending Chris home.
21:08Chris missed a mark, he's sending me home.
21:20Here we go, big dog.
21:21Let's do it.
21:22Today we're serving judges at the Aga Khan Museum.
21:24I love filo pastry, but I would never wrap a venison wrap around it.
21:27So here we go.
21:28During the prep cook, we ran out of the puff pastry.
21:30So I pivot to filo pastry.
21:33I ideally would not wrap a rack of venison in filo.
21:37It'll encrust it, but as you carve it, it'll flake away.
21:40Nothing like doing something for the very first time for, like, the best chefs in Canada.
21:45These look beautiful.
21:47I'm doing the foie gras for one of the side dishes.
21:50And it's my take on a torchon.
21:52It's got an almond financier as the base cake.
21:55The foie itself with some Saskatoon berries and Earl Grey jelly on top.
21:59Straight down the pipe.
22:00The foie and the tiere are two out of three of the special ingredients.
22:04So it's really important to make sure it's just a perfect little bite.
22:10That's sexy.
22:11Everything's coming up close and crisp.
22:13Not yet, not yet.
22:14Don't jinx it.
22:15We still gotta present on stage in front of some very fierce judges.
22:20They stare right through your soul.
22:33I'm gonna start building the platter.
22:34This is not a regular 10-inch dinner plate.
22:36The platter itself is huge, but I know that visually this needs to be grand.
22:41Put this baby on.
22:42Wait.
22:46There it is.
22:47It's on.
22:51Chefs.
22:52Chefs.
22:53Hello, judges.
22:54Here's our platter.
22:56All right, Chefs.
22:57Before we get started, I would love to introduce you to our very special guest, international
23:05pop star and proud Canadian, Charlotte Kardec.
23:08Hi.
23:09Pleasure to meet you.
23:10Nice to meet you.
23:11I'm so happy to be here.
23:13Everyone came hungry.
23:15What did you make for us?
23:17Our theme is fall forward.
23:19So autumn inspiration with some rich, bold flavors.
23:23All right, Chefs.
23:24Let's start plating.
23:25Crunchy.
23:29The thing with this challenge is you have to plate in front of the judges.
23:34The only thing they're doing is just watching you plate.
23:36It's wild.
23:39I made a foie torchant.
23:40Made a financier.
23:41Then foie.
23:42Then earl grey tea with Saskatoon berries.
23:44Then I made a cabbage roll stuffed with mortadella.
23:49I have the venison rack that has a layer of chanterelle mushroom,
23:53duxelle,
23:55prosciutto wrapped in phyllo pastry.
23:58As I'm carving the venison, the phyllo is falling apart.
24:01And I can see that the venison is slightly over.
24:07Coulson knows the venison's over.
24:09I know it's over.
24:12Coulson's a great chef and I don't want to be the reason he has to pack his knives.
24:16As I'm carving the venison, I can see that the venison's slightly over.
24:33The bigger the piece of meat, the longer it needs to rest.
24:35I wish we had more time for this venison to rest properly, but we have to go.
24:39All right.
24:40Thank you, chefs.
24:43I think the cook on the venison is quite excellent.
24:45Yes.
24:46My only criticism, some of the meat towards the outside, I find a little bit overdone.
24:48And phyllo itself is such a delicate pastry.
24:49When you cut it, a lot of it just kind of fall behind on the cutting board.
24:54It would have been great if it's all on the plate, but really good first platter.
24:57Yeah.
24:58The phyllo is delicious.
25:00I actually can't get over how much tea flavor they infused into that jelly.
25:03This plate was so well balanced.
25:04I really love the little mortadella, cabbage side.
25:05I thought that was really nice flavor.
25:06Tied everything together.
25:07Delicious.
25:08Yeah.
25:09Are you going to eat that phyllo?
25:10You eat it, honey.
25:11There's three more plates coming out, Mark.
25:12He's going to do it.
25:13He's going to do it.
25:14He's going to do it.
25:15Yeah.
25:16Yeah.
25:17Yeah.
25:18Yeah.
25:19Yeah.
25:20Yeah.
25:21Yeah.
25:22Yeah.
25:23Yeah.
25:24Yeah.
25:25Yeah.
25:26Yeah.
25:27Yeah.
25:28Yeah.
25:29Yeah.
25:30Yeah.
25:31Yeah.
25:32Yeah.
25:33Yeah.
25:34Yeah.
25:35Yeah.
25:36I didn't have breakfast really.
25:37Well, that was stressful.
25:38Cheyenne, those twill looks really nice.
25:41The venison looks good too.
25:43To go with the venison on croute, we are making a nice crispy tartlet with
25:48foie gras mousse and Saskatoon berry and Earl Grey gel.
25:53We're also doing a pickled radish ravioli.
25:56These twills are going to go on our ravioli.
26:00We cut the radishes to make them look like little raviolis.
26:03And then we pipe it with our wild boar and venison ragu.
26:08It gives nice acidity and it shows another way we're using the venison.
26:12Venison ready?
26:13Venison's out.
26:14Resting.
26:15Resting.
26:16Okay.
26:17We can all plate very nice plates, but not many can make a platter look just as nice as
26:21a very nice plate.
26:22But we're going to do both today.
26:23Making a platter, you have to make your protein the star, your sides pop.
26:28I'm going to just start putting twills and stuff on, okay?
26:30Okay, let's go.
26:31Behind, behind, behind, behind.
26:32Last week, I was in the bottom.
26:34So, I'm coming back fighting.
26:36I want to do better.
26:37I want to be at the top.
26:39I want to be Canada's top chef.
26:41Flowers on you and then we have to go.
26:42Okay?
26:43Ooh la la.
26:46Ooh la la.
26:50Gorgeous.
26:55Today, we've tried to highlight Canadian Spring.
26:58So, we're using all Canadian ingredients.
27:00How did you work together?
27:02We both come from a competition background, so I thought we would mesh really well on this challenge.
27:06Working with Cheyenne, I can feel her energy, passion, so she took the lead.
27:12I'm really proud of her.
27:13Aw.
27:15It's a pleasure working with you, man.
27:16Aw.
27:17I haven't tasted the food yet, but the color, the symmetry, the twill, the spacing of everything.
27:23It's impressive.
27:25You can start plating.
27:31So, we made a venison rag en croûte with a morel mushroom duxelles, and then I have a foie gras venison bars.
27:39For the tartlet, we did a Saskatoon berry and earl grey tea tart with some foie gras.
27:45We made a radish ravioli with a wild boar ragout.
27:50All right.
27:51Thank you, chefs.
27:53Enjoy.
27:54Bon appetit.
27:55Bon appetit.
27:56Bon appetit.
27:57The flavors on this are wild.
28:01Mm-hmm.
28:02Like, it is so floral.
28:03It is singing.
28:04I'd say visually, the technique is a 10 out of 10 on this.
28:08The plate really looks like art.
28:09Yeah.
28:10When you look at the venison itself, the way the pastry's held together, it's really beautifully done.
28:15The only negative thought I had, the foie gras.
28:17It's not as forward as I would like it to be.
28:19It's just maybe a little under-seasoned, but overall, there's a lot of high notes.
28:23I do really enjoy the freshness of the ravioli.
28:26I think it really pops and really highlights the venison.
28:29You can tell there's a lot of technique here in the experience.
28:32Good job.
28:33Good job, buddy.
28:34Good job.
28:35Good job.
28:36We are just double-turbo-checking that we have eight bones.
28:40We are naming our platter Slachinum, which is, in my language, Okanagan silk, the name for deer.
28:47Our theme is about what the deer eats throughout the three seasons.
28:51For spring, peas are coming into season, so we're doing a netto tartlet.
28:56It has goat cheese cream, fresh peas, and asparagus.
29:00Then I add a milk oolong tea bale.
29:03Literally smells like sweet milk tea.
29:06It looks beautiful.
29:07Moving into summer, our nuts-crusted venison with hascap berry jus.
29:13Haskap, it's a short summer berry.
29:15It's a little tangy, and it's sweet as well.
29:18For fall, a buckwheat crepe with foie gras and mushroom duxelles.
29:24The foie, we sear it and use it as a stuffing to our buckwheat crepes.
29:30Maybe I'll put the gooseberries just in front.
29:32Cute.
29:33Cute.
29:34All right, Katie.
29:35Yep.
29:36You ready to carry this thing?
29:37Of course there's that nervous energy.
29:39If we drop this platter, we will have nothing to present, and then we're going home.
29:48You got that side?
29:49Okay, I got both sides.
29:51Yeah.
29:52Oh, .
29:53Okay, ready?
29:54Yep.
29:55Wow, that's beautiful.
29:56Definitely put the art in tart.
29:58Hi, judges.
29:59Hi, chefs.
30:00Hi.
30:01Hi.
30:02Hi.
30:03Hi.
30:04Hi.
30:05Hi.
30:06Hi.
30:07Hi.
30:08Hi.
30:09Hi.
30:10Hi.
30:11Hi.
30:12Hi.
30:13Hi.
30:14Hi.
30:15Hi.
30:16Hi.
30:17Hi.
30:18Hi.
30:19Hi.
30:20Hi.
30:21For our Bokoos Dor platter, we have named it Slachinan.
30:25Slachinan is my language, Okanagan silk, for deer.
30:30Deer, they actually eat very seasonally to maximize their nutrient intake, and so we invite
30:39you to follow Slachinan through the seasons on our plate.
30:44I love the story.
30:45I love the story, too.
30:47Yeah, that was really interesting.
30:54We're going to start with spring.
30:56We have a nettle tartlet with asparagus, peas, and a milk oolong veil.
31:03And then we're going to move into summer, where we have the star of summer, our deer,
31:08crusted in a nut crust.
31:10And then, falling into autumn, we have a wild mushroom duxelle with foie gras, and a buckwheat
31:17crepe.
31:18All right, thank you, chefs.
31:23Well, we start with spring.
31:25I love the pops of green, and the peas and asparagus are lovely.
31:29I'm really getting the spring coming through.
31:31But I found the veil on top too light for me.
31:34The milkiness of it all didn't come through enough.
31:37And the actual tart shell, it isn't holding.
31:40It's not set.
31:41It crumbles.
31:42It's completely crumbling.
31:43Yeah, it reminded me of eating sand.
31:46The disappointing aspect for me was the crepe.
31:49It wasn't really a crepe, it felt more like a tortilla.
31:52But I did enjoy my venison very much.
31:54The overall plate was really beautiful.
31:56Just black finesse.
32:02We have three components on our platter.
32:06The rack of venison stuffed with duxelle of mushroom and foie gras.
32:10All right, it's in.
32:11Oh, yeah.
32:12We have stuffed cabbage with foie gras and guanciale.
32:16We just bloat our chit a little bit, and then brown butter on top.
32:19That's going to be the best flavor that they never had in its mouth.
32:23We also have an accompaniment of buckwheat tart and a sea buckthorn and foie gras sphere that is filled with a lapsang seochong tea.
32:33And then that has been dipped in a sea buckthorn skin.
32:37Sea buckthorn tastes like if apple and lemon had a baby, but lemon won the genetic battle.
32:44Cabbage can go right here.
32:47Like this?
32:48Yes.
32:49That's so fragile.
32:50Oh, my God.
32:51Our platter is a mix of two persons that love to be in the forest and to work with those products.
32:56But step up to another level.
32:58One there.
32:59One there.
33:00The visual is important, but the flavor needs to be perfect, perfect, perfect.
33:06Wow, slowly, slowly.
33:12Sorry, got excited.
33:14Bonsoir.
33:15Bonsoir.
33:16Bonsoir.
33:17Bonsoir.
33:18Bonsoir.
33:19Bonsoir.
33:20Bonsoir.
33:21Bonsoir.
33:22Bonsoir.
33:23I'm a fan.
33:24Hahaha.
33:25So, because we are two forager, this platter tell a lot the story of a forager.
33:32All right, chefs, you can start plating.
33:34What do we do for this plater?
33:41Rack of venison in a crust of a puff pastry,
33:45stuffed cabbage with some guanciale crémeux foie gras,
33:49buckwheat tart, and a sphere.
33:52This is foie gras crémeux.
33:53Sea bochthorn coulis seasoned with the tea that we use.
33:57Thank you, chefs.
34:04What did he say is on the foie?
34:07Sea bochthorn.
34:08It was very, very sour.
34:10I'm getting a really big clash in between that really acidic fruit
34:13and the smoky filling.
34:15Yeah, they're not balancing out very well.
34:16Not at all.
34:17The venison and the sauce was rather perfect,
34:20but the cabbage roll, the actual farce, it feels raw to me.
34:24Yeah, like undercooked.
34:26Yeah.
34:27There's something slimy about the texture.
34:29It ends up being just hard to eat.
34:31Say slimy again.
34:32Slimy.
34:33It is slimy, though.
34:35Yeah.
34:36Charlotte, as a singer, you of all people understand the importance of harmony.
34:40Yes.
34:41Like when you're at the soundboard, do you ever say,
34:43oh, we have to tone this down?
34:45Yeah, especially if you only have a three-piece band.
34:48You know, every musician has to be solid.
34:5148 hour, we did it.
34:53Good job.
34:54me right.
34:56This was unlike any challenge we've had on Top Chef Canada.
35:00Very unique.
35:01Double elimination, and we have a giant decision to make.
35:04Huge.
35:05What a challenge, guys.
35:08Yeah, it was tough.
35:09Holy.
35:10Would you guys like a drink?
35:11Yeah.
35:12Just walking in and seeing those chefs, you know this is going to be the hardest challenge
35:15yet.
35:16High stakes.
35:17Double elimination.
35:18I mean, yeah, it's a big one.
35:22Chefs, the judges would like to see Colson and Chris and Alex and Cheyenne.
35:53What does that mean?
35:54Chefs, congratulations, you had our favorite clatters of the challenge.
36:00Do you feel relieved?
36:01Probably the hardest cuck of my career so far, I would say.
36:02And I feel like I've done a lot of hard things.
36:03Yeah.
36:04Alex and Cheyenne, your Canadian spring platter was the next challenge.
36:09Chefs, congratulations.
36:15You had our favorite platters of the challenge.
36:18Do you feel relieved?
36:22Probably the hardest cuck of my career so far, I would say.
36:25And I feel like I've done a lot of hard things.
36:28Alex Cheyenne, your Canadian spring platter was phenomenal.
36:34The actual artistry, the tuiles.
36:36You managed to demonstrate the best of what competition cooking at that level is about.
36:42So, kudos.
36:43Thank you, Chef.
36:44Colson and Chris, your fall-forward platter was, out of the gate, amazing.
36:50The torchon, that was the best execution of foie gras we saw today.
36:55Super smooth, your pastry on the bottom, perfect.
36:59And the jelly was so fantastic, I ate Eden's.
37:03He did.
37:04He literally took it off my plate.
37:06Yeah, job well done.
37:09Janet, why don't you tell us which team had the best platter of the challenge?
37:13The team with the best platter is...
37:21Alex and Cheyenne.
37:22Hi.
37:23Good job.
37:24Congratulations.
37:25Good job.
37:26That, congratulations.
37:28Congratulations.
37:29I am over the moon.
37:33Cheyenne, it's really nice to see you on top.
37:36I knew you had the chops to be there.
37:38It's better late than never.
37:39If it was my first challenge to win, this is the best one just because of how I love to
37:44do competitions.
37:45So, to win the one that was the most difficult is amazing.
37:49Let's go!
37:50We'd like to introduce the Bocuse Dwar, king and queen.
37:58And, today we'd like to see all of you.
38:01Okay.
38:02Good luck.
38:03See ya, boys.
38:04Good luck, guys.
38:05Ciao.
38:06Yeah.
38:07Chefs, unfortunately, you had our least favorite platters of the challenge.
38:25You worked in teams and you're being judged together.
38:28And two of you will be going home.
38:31Anthony and Tracy, the visual on the platter was very pleasant.
38:36It was minimalist.
38:37The tart looked very striking.
38:39And the execution on the venison rack was actually quite beautiful.
38:43But I had some real problems with the flavors.
38:46The cabbage roll, it was very unpleasant.
38:49What was inside the cabbage?
38:51Guanciale, some spruce that we just do a puree and mix with the foie gras cremeux.
38:56There was a textural sliminess inside the cabbage.
39:00Okay.
39:01And then the tarts were so dominant that it sort of just blew the flavor profile.
39:06Both of your side dishes, unfortunately for me, failed.
39:11Oh.
39:12Holly, Katie, your story on a platter struck us all.
39:18I thought it was an amazing ode to wild deer.
39:21Unfortunately, there were some technical shortcomings.
39:24One of the main ones for me was the buckwheat crepe that was stuffed with foie gras.
39:28I thought that the foie, as sizable as it was inside of that roll, kind of got lost.
39:33I did the buckwheat crepe.
39:35I went very buckwheat forward.
39:37I could have dialed that back a bit to let the foie shine.
39:40The other thing that kind of caught my attention was the actual tart itself,
39:43which looked incredible when it was coming out.
39:45Upon eating it, it was incredibly sandy in the mouth and didn't actually hold its shape.
39:49I think it's just a matter of pulling it out of the oven a little too early and not letting it really set.
39:58That was a technical error there on that part as well.
40:02All right.
40:03Thank you, chefs.
40:04You can head back to the ninja locker room and we'll call you back when we have a decision.
40:14We don't know yet.
40:15Oh boy.
40:17Suspect.
40:18Suspect.
40:19That is what it is.
40:21We need to send two chefs home.
40:25Which team deserves to go?
40:27When we're comparing both platters, presentation, both were very good.
40:31But I would lean towards giving higher marks to Katie and Holly.
40:36I can't credit Anthony and Tracy enough for their platter.
40:40It was so striking.
40:42That sphere, the orange, it drew you in.
40:45I do agree it was beautiful, but Tracy and Anthony, they had the simplest platter.
40:50If you have a simple platter, you have to make every element work.
40:54They had two sides that were actually, I have to say, they were kind of like failures.
40:59Anthony and Tracy, the cabbage roll, that was a complete disaster.
41:02They had guanciale in there.
41:04Guanciale is 90% fat.
41:05And leaving you with the sliminess is something that I could never go back to that.
41:09Sure.
41:10But Holly and Katie's tart, it looked so impressive coming out.
41:13And then you had something that was bland.
41:15I mean, at least Anthony and Tracy's tart was loud.
41:19I don't know.
41:20I would eat Katie and Holly's tart.
41:22It was way less offensive.
41:24The other tart was off-putting.
41:26100%.
41:27But I thought Anthony and Tracy's venison representation was superior.
41:32Me too.
41:33I agree.
41:34It's better having a dish where the meat is delicious and the sides are completely inedible.
41:40Yeah.
41:41Or having another plate where the meat is not as great as the other, but their sides are manageable.
41:46No matter what, we have to send two incredible chefs home.
41:49It's very hard.
41:51I'm not ready to go home.
41:53I've been killing it.
41:55It really, it really sucks.
42:04Chefs, your challenge was to create a show-stopping, Bocuse d'Or inspired platter.
42:22Anthony and Tracy, your platter was visually striking, but overall your flavors clashed.
42:28And the texture of the stuffed cabbage was off-putting.
42:33Katie and Holly, you had a strong concept for your platter, but the foie was just lost
42:38in the buckwheat crepe.
42:39And the tart was sandy and under-seasoned.
42:49Anthony and Tracy, please pack your knives and go.
42:59It's sad that it ends like this, but it's part of the game.
43:02Thank you very much.
43:03Bye.
43:07This has been a great, great time.
43:10We go home?
43:11No.
43:12Yeah.
43:13It is time.
43:14I am excited to go home to the cutest baby you've ever seen, but I'm sorry that Anthony
43:22came with me.
43:23It's okay, it's okay.
43:24It's okay.
43:25It's okay.
43:26I was not expecting at this point that it's going to be hard like this.
43:31I'm really proud of what I've done.
43:33I'm not sad right now, but I'm just like emotional about what is coming.
43:37I want to go back to Quebec.
43:38At the restaurant, we hope for a third star.
43:43So, we'll see.
43:47Next time on Top Chef Canada.
43:50Happy Pride!
43:51We're throwing a Top Chef Canada Pride party.
43:52Shake it, shake it.
43:53We're going to be judged on the spot.
43:54You're going to get praised or you're going to get ripped apart.
43:55It was a textural masterpiece.
43:56This is my favorite dish of yours yet.
43:57If we see one more beef tartare, we might walk off the show.
43:58Put your hands together for Alex.
43:59Come on!
44:00We'll be back to Alex.
44:01Make it, shake it!
44:02We're going to be judged on the spot.
44:03You're going to get praised or you're going to get ripped apart.
44:04It was a textural masterpiece.
44:06This is my favorite dish of yours yet.
44:08If we see one more beef tartare, we might walk off the show.
44:11Put your hands together for Alex!
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