Masterchef Australia – London To Paris
I am sure the five million spoiler boards for The Amazing Race now have a post that goes like this.
“I saw the final four teams running through Paris with different coloured aprons. The teams appear to be a cougar with her young boyfriend, a gay asian couple, a funky guy with a beanie with a Stepford wife, , and an uptight married couple.“
The challenge tonight was to go from London to Paris buy ingredients including truffles and cook two dishes in five hours which were french inspired. Considering the Chunnel takes 2 hours 15 minutes this did not leave a lot of time for them to do a lot of cooking once they got to their cooking stations beside the Seine.
Oh by the way if I had an Amex card I probably would not have left the Champagne Bar at St Pancras station.
I thought it was interesting that the judges got to pick the teams. Did they team up one strong contestant (Marion, Claire, Jono, and Adam) with a weaker one? This would mean that a strong player would be able to avoid elimination.
The Amazing Race theme continued when it looked like Alvin’s and Adam’s taxi driver was going to cause them to be behind in the challenge.
And Marion also joined in the theme with her comment “Half of them don’t speak english”.
What I could not understand was why the teams wouldn’t go and ask a shop keeper where the freaking truffle store was on the street. I noted that after Adam and Alvin asked a bistro and they then found it.
After the truffle shop the contestants had to go to a market to buy the rest of the ingredients for their french themed dishes. By the way how do you use Amex cards at markets? If anyone spotted any of them doing that please tell me and I will send you my Top Chef On Tour magnet.
Marion and Callum had to dump the chocolate fondant idea as there was no chocolate there and go with a Pain au chocolat baked custard. Ok that is the extent of my french, unlike Claire who we had to be told over and over that she spoke the language.
Marion and Callum were the first to arrive at the amazing location by the Seine. Gary whilst inspecting her ingredients nearly dropped half of their morel mushrooms.
Meanwhile back at the market with Jonothan saying the butchers had a nice cock! (Thanks Wurstsemmel)
Jonothan and Joanne were the last to arrive and to me it was unclear how long they would have to cook their dishes. You knew when there was the shot of the fishmonger removing the scallops from their shells there was going to be issues.
Also Jono was having a bad day with 80% of his sauce being spilt on the bench. I don’t know why he didn’t just put it back in I have seen worse hygiene on the show. Callum’s sweat or George’s fingers?
Claire and Aaron were first to be judged and their Foie Gras with Macerated Strawberries and toasted Brioche looked disgusting, what was the white blob between the foie gras and the brioche.
Frank Poupard from Le Corden Bleu liked it he said “the combination of strawberry and foie gras is nice…..is perfect”.
“Strawberry on the side reminded me of a nouvelle restaurant,” said Matt Preston, and I think he meant that in a positive way.
There other dish was glazed pigeon with pomme puree and truffled jus, which Gary Mehigan thought the jus was horrible “it is just a bit of brown glue” as did Franck. However they both loved the pigeon.
The glue theme continued when Matt Preston said Adam’s prawn vichyssoise was like wall paper glue. “It has got to be like satin and beautiful and run through your fingers.”
Alvin knew that if they were in the elimination challenge that Adam would use his immunity pin.
With the sombre music playing whilst they were eating the gilded chicken I thought it was not good news for Alvin
“Missed out on the crispy skin and the saffron crust” said Gary Mehigan. “You cooked the chicken well”.
However Franck liked the flavours.
Joanne and Jonothan’s pan seared saint jacque with Frisee salad, was panned for the badly prepped scallops and having to much vinegar over the salad. Also they were underwhelmed by Jono’s Roasted coquelet with truffle apricot glaze.
“Chicken nice a little sweet” said Franck.
“Funny combination of flavours for me,” said Gary Mehigan. “I question whether truffle and apricot goes, yes just odd.”
Marion and Callum made ballotine of chicken stuffed with truffles and foie gras butter. Marion’s dish looked great particularly with the truffle slice just under the chicken skin.
Gary Meghigan said “Needed a jus, but loved the technique”. George Calombaris also gushed “Restraint and elegant.. Well done”.
The chocolate croissant custard was queried whether chucking a croissant and mousse into it was actually french, however because it tasted great they got past that technicality. George confused me when he said “I want to get up and dance and be happy, that dish was beautiful”.
Top two teams were Marion and Callum, and Claire and Aaron. George again was getting floral with his comments by congratulating them and saying “French inspired food, and had to use truffle in it and you did that with respect, restraint and above all sexiness.”
Not surprising that that Marion and Callum won the lunch at two Michelin hatted restaurant Pied De Terre in London.
Jono and Joanne will be going head to head in the elimination challenge, and he looked gutted that he had botched up the cuisine he prides himself in being an expert in.
Hopefully Jono’s eliminator reputation will continue.