Daniel Boulud Reveals the Secrets of Top Chef's Best Quickfire Challenge
We are absolutely obsessed with Top Chef around here. Our favorite episode by far this season was two weeks ago, when the contestants went to Le Cirque in New York and for the Quickfire challenge had to recreate the famous off-menu dish called Crisp Paupiettes of Sea Bass in Barolo Sauce. You may recall that Hung won that challenge by coming the closest the to taste of the original. Casey came in second. Some of the contestants were really puzzled as to how to recreate the dish they had just tasted and had a terrible time. Sarah's fish was undercooked, for example.
The finale of Top Chef airs this Wednesday night on Bravo live -- we can't wait! We're rooting for Casey, by the way. We like
Dale, too, but he's going to really have to bring it this week to pull off the win. Hung is technically proficient, but his flavor choices appall us at times. Cauliflower foam in a dessert? We think not.
Here is a video of Top Chef judge Gail Simmons of Food and Wine magazine helping Chef Daniel Boulud create the original version of Crisp Paupiettes of Sea Bass in Barolo Sauce:
