You guys, I knew this was going to be a good episode when I saw my Food Network boyfriend in the preview on the weekend! 

The show kicks off with a disclaimer that the food prepared in this episode may not appeal to all viewers and that all proteins used are federally and HACCP approved (i.e. safe for eating).  This is addressing the scandal that started brewing after the preview at the end of last week’s episode, when it showed Andrea pulling the knife that said “horse meat”. I won’t spend any time on the controversy here, but you can see for yourself on the Top Chef Canada Facebook page.

Moving on to this week’s Quickfire, and oh yeah, Chuck’s in the house! Must be his day off, haha. Chuck’s on crutches, and if you follow him on Twitter, you’ll remember that he had an accident last summer at Osheaga, and would post pictures of his cast, screws in his ankles etc. etc. When Kristine and I met him last Fall, he actually showed us the scars after I asked how he was doing. TMI Chuck, but I’ll take it!

Chuck tells us that this is going to be a poutine challenge, where the cheftestants will reinvent the dish and it’s three key elements: fries, cheese curds and gravy. The winner gets immunity and an advantage for the next elimination. Not surprisingly, the only Quebecois in the group is the winner: Francois. Chuck also liked Todd’s which used moose meat, and Darryl’s that excelled in its simplicity. Some people tried to get to fancy (ahem, Dale), and Chuck just wasn’t having it.

For the Elimination Challenge this week, the cheftestants will work as a team to create a 10 course tasting menu, with each chef using a classic French protein. The guest judge is Daniel Boulud, who happens to be Dale’s mentor.  As winner of the Quickfire, Francois is in charge of choosing the order the courses will be served, and can also pick his protein (he ends up swapping his hazelnuts for Todd’s frog legs). Chefs draw knives, go shopping and get cooking. We have a brief interlude of Dale displaying some OCD-esque t-shirt folding abilities, and then we’re ready.

Besides Daniel Boulud and our regular judges, we also have the person I see on TV every night when I get home at 6:00: Laura Calder of French Food at Home. Here we go.

Course #1: Dale – Oysters. Dale is flipping his lid about cooking for his mentor and seriously needs to calm down. He’s prepared a trio of oysters with citrus profiles: lemon and dill, orange and fennel, and grapefruit and lime.  Mark likes the presentation and Shereen likes the simple and clean flavour, but Laura says they could have been colder and there’s not a lot of difference between the flavours.

Course #2: Andrea – Horse. Andrea made horse tartar, served with a buckwheat cracker. Mark likes his tartar to be a little more robust in flavour, and also everyone agrees that it should have been served with toast, not cracker.

Course #3: Chris – Foie Gras. The judges are not feeling this dish. Laura says it has an odd, mushy texture. Mark and Daniel question why he chose this preparation (au torchon?), as he definitely didn’t have enough time to brine and set it.

Course #4: Connie – Lobster. Connie served lobster bisque with a lobster dumpling and chantilly cream. Daniel likes it and says the lobster is cooked well. Laura says Connie took classic flavours and put an imaginative twist on them.

Course #5: Darryl – Skate. This is a delicate fish, which Laura says Darryl overwhelmed with lemon. Shereen confirms he had a heavy hand with the seasoning, and doesn’t like it.

Course #6: Francois – Frog Legs.  Francois prepared curry dusted frog legs, and Shereen is freaking out over how cute they are. Daniel says the flavour is very delicate and gives Francois props for choosing this protein over the rest of the selections.  Laura says Francois’ presentation is the most french-looking thus far.

Course #7: Rob – Sweet Breads. Rob cooked his sweet breads in butter and herbs, and served them with a garlic puree. Mark says the plate is beautiful, Laura says it’s just right, and Daniel cleaned his plate.

Course #8: Patrick – Rabbit.  Patrick made rabbit two ways, and no one has anything great to say, although Shereen points out that he is improving.

Course #9: Dustin – Rack of Lamb.  Dustin’s rack of lamb comes with parsnip puree and three or four other veg that I missed. Mark loves it, and says Dustin has a good foundation in the French kitchen. Shereen says he put his own interpretation on the plate.

Course #10: Todd – Hazelnuts. Ah, the dreaded dessert course. Todd made a tarte tatin with roasted hazelnut ice cream. Laura is quick to point out, that this is not a tarte tatin, because it’s right-side-up in the pan (better described here or here). Shereen says she’d be surprised if Todd didn’t make his own pastry.

Back in the supply closet, Thea calls in Rob, Francois, Connie and Dustin. They are the best! Rob’s dish had beautiful symmetry and balance, Francois’ dish was bright in flavour and colour, Connie’s dish was flavourful and Dustin’s veg were perfect.

The winner: Rob!

He goes and calls in Andrea, Darryl, Todd and Chris. Darryl failed in fundamental terms by faltering on the basic issue of balancing the acidity of the lemon in this dish. Todd disappointed the judges by using store-bought puff pastry, and Daniel says he should practise this a couple of times a week. Chris’ flavour and texture didn’t come together, and his dish was underseasoned. Andrea’s dish was very one-note, had basic seasoning, and the composition was wrong.

Going home: Chris

Next time: Michael Smith!

So what did you think of this episode? Out of the 10 french proteins used, how many have you eaten? I score 1 2/10, for hazelnuts and rack of lamb, because I ate a lamb chop once (thanks, Gwendolyn)! Do you feel your t-shirt folding skills are woefully inadequate after watching Dale? Who thinks Chuck should have a reality show where he’s looking for his next apprentice at Garde Manger?