Nini’s take on a gumbo looks gorgeous and full of varying textures. Sarah Hymanson says she really liked the flavor of Nini’s dish but didn’t think it was very beautiful. Gail loved the story of how New Orleans inspired Nini’s dish.Chipotle-braised brisket, dried fruit, habanero pickled red onions, tomato salsita, with chilies and crispy carrots
Lisa’s dish looks tasty but not as artful as the other plates from her team. Ray Garcia likes the story of the dish and Craig Thornton says it looks like a brunch hash dish.Bryan’s dish is stunning, a fillet of red snapper served skin side up with a pop of orange color from the sweet potato purée and bright green parsley oil. Sara Kramer says she doesn’t feel like the dish “represented the baroque period very well.
Jamie’s dish also has a lot of components that he struggles to get on the plate as the clock winds down. He misses the jus for the dish which means he just has chicken breast and vegetables headed out to the judges. Ludo Lefebvre notices right away and asks him why he doesn’t have a jus on the plate and Jamie has to own up to running out of time. Ouch. Tom says it looks great “but doesn’t taste like anything.” Ludo says it’s poorly executed.
Inspired by the luxuriousness of the rococo period, Melissa made a lobster wonton in a seafood broth. Tom loves this dish saying it’s “flavorful but still light” and stunning to look at. Gail says it’s pretty close to perfection and Ludo says it’s a “Michelin-starred dish” that he would put in his restaurant.Greg’s braised short rib looks silky and glossy as he presents it to the judges. He very smartly highlights the Asian influence of this art period by braising the short ribs in miso.
In the end, it’s Jamie’s incomplete chicken dish that sends him packing. But, of course, he has another chance to get back into the competition with
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