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(The Chairman) THE TIME HAS COME TO ONCE AGAIN ANSWER
LIFE'S MOST SAVORY QUESTION...
WHOSE CUISINE REIGNS SUPREME?
THIS IS "IRON CHEF AMERICA."
HOW MUCH TIME, GUYS?
(groans)
YEAH, BABY.
PLATE, GUYS. PLATE.
JUST HOLD ON, HOLD ON, HOLD ON.
(Alton) A DELECTABLE JAPANESE TRADITION
HAS TAKEN ROOT IN AMERICAN SOIL.
WE HAVE BEEN GRACED WITH THE ESTABLISHMENT
OF OUR VERY OWN KITCHEN STADIUM,
WHERE OUR NIMBLE CHAIRMAN HAS BROUGHT TOGETHER
THE PUNGENT FLAVORS OF EAST AND WEST.
IT IS HERE WHERE THE BEST OF THE BEST FROM AROUND THE WORLD
MEET AND FACE THE ULTIMATE GOURMET CHALLENGE.
I'M JUST COOKING, MAN.
HIYA, FOOD FANS, WELCOME TO KITCHEN STADIUM.
KITCHEN STADIUM.
IT ISN'T VERY CATCHY, IS IT?
I MEAN, UH, YOU KNOW, ALL THE GREAT STADIUMS,
THEY HAVE NICKNAMES.
YOU KNOW, OLD YANKEE STADIUM IS "THE HOUSE THAT RUTH BUILT."
UH, SUNCORP STADIUM IN BRISBANE, AUSTRALIA--
THEY CALL THAT "THE CAULDRON." I LIKE THAT.
THEN THERE'S INDIANAPOLIS MOTOR SPEEDWAY--
"THE BRICKYARD." YOU GET THE POINT.
I THINK IT'S TIME KITCHEN STADIUM HAD A NICKNAME.
SO I'VE BEEN WORKING ON A LIST. JUST TRY THESE OUT, OKAY?
"THE HOUSE THE CHAIRMAN BUILT."
YEAH, IT'S KIND OF-- KIND OF FLAT, I KNOW.
ALL RIGHT, HOW ABOUT THIS--
"THE DINER OF DOOM" OR "DOOM DINER"? DARK.
UM, HOW ABOUT "THE--THE DREAM SMELTER"?
THERE'S KIND OF AN "IRON" CONNECTION THERE,
BUT--WELL, I-I KNOW THEY'RE NOT VERY GOOD.
SO IF YOU'VE GOT A BETTER IDEA, JUST, YOU KNOW,
SEND IN THOSE CARDS AND LETTERS.
MEANWHILE, WE'VE GOT WORK TO DO
HERE IN "THE, UH-- THE HURT PANTRY."
I LIKE THAT. LET'S GET TO IT.
SO PLEASE ALLOW ME TO INTRODUCE
A VERITABLE PANTHEON OF CULINARY GIANTS--
YOUR VERY OWN IRON CHEFS, AMERICA.
♪♪
IN MERE MOMENTS,
ONE IRON CHEF WILL BE PITTED AGAINST OUR CHALLENGER,
WHO THIRSTS TO DISCOVER OUR SECRET INGREDIENT
AND ENTER THE HEAT OF BATTLE HERE IN KITCHEN STADIUM.
TODAY'S CHALLENGER IS A FRENCH NATIVE
WHOSE CULINARY RéSUMé INCLUDES
SOME OF FRANCE'S MOST FAMOUS KITCHENS,
AS WELL AS THE INFLUENCES OF LESSER-KNOWN TALENTS
IN HIS NATIVE NORMANDY.
HE IS CURRENTLY EXECUTIVE CHEF
AT BISTROT BAGATELLE IN NEW YORK CITY,
WHICH FEATURES MOUTHWATERING MEDITERRANEAN CUISINE.
THE CHAIRMAN WELCOMES
CHEF NICOLAS CANTREL.
♪♪
BONJOUR, CHEF CANTREL. WELCOME.
YOU GREW UP IN FRANCE,
A COUNTRY KNOWN FOR ITS CHAMPAGNE.
SO WHAT CHAMPAGNE-RELATED WORD WILL BEST DESCRIBE
YOUR PERFORMANCE IN KITCHEN STADIUM--
BUBBLY OR FLAT?
VERY WELL.
TELL ME, WHICH IRON CHEF WILL YOU CAUSE
TO QUESTION HIS CAREER CHOICE?
♪♪
A SHREWD MANEUVER.
AND NOW LET THE BATTLE BEGIN!
(Alton) SO IT'S GOING TO BE A BATTLE
BETWEEN TWO CLASSICALLY TRAINED FRENCH CHEFS.
I BET THEY'RE GONNA USE A LOT OF BUTTER AND CREAM.
THIS SHOULD BE GOOD.
BUT THERE IS ONE MORE INGREDIENT TO THIS BATTLE--
OUR SECRET INGREDIENT,
THE THEME ON WHICH OUR CHEFS WILL OFFER
THEIR SUCCULENT VARIATIONS.
TODAY'S SECRET INGREDIENT IS...
♪♪
GRUYèRE CHEESE!
(audience) OOH!
CHEFS, ARE YOU PLEASED WITH TODAY'S SECRET INGREDIENT?
TRèS BIEN.
BIG FAN OF THE GRUYèRE.
SO NOW, AMERICA,
WITH AN OPEN HEART AND EMPTY STOMACH
I SAY UNTO YOU IN THE WORDS OF MY UNCLE...
♪♪
ALLEZ CUISINE!
(Alton) AND BATTLE GRUYèRE IS ON HERE IN KITCHEN STADIUM.
WE HAVE, OF COURSE,
SWITZERLAND'S PROBABLY BEST-KNOWN CHEESE.
IT'S A RAW COW'S MILK CHEESE, COMES IN BIG OL' WHEELS,
ABOUT 65 POUNDS,
(Marc) EVERYBODY GET IN HERE.
SO WE'RE GONNA DO GRUYèRE CHEESE.
WE'RE GONNA TAKE CLASSIC DISHES
THAT WE'VE ALL SEEN BEFORE AND EATEN BEFORE.
WE'RE GONNA PUT OUR LITTLE FORGIONE SPIN ON 'EM.
IN THE BéCHAMEL-- JUST A LITTLE NUTMEG.
OKAY?
MM-HMM...
(Alton) SO WE'LL SEE CULINARY CLASSICS
ON BOTH SIDES OF KITCHEN STADIUM
AS WELL AS GRUYèRE AND BANANAS FROM CHEF CANTREL--
AN UNUSUAL COMBINATION TO BE SURE.
NOW WE'VE GOT THREE DIFFERENT TYPES OF GRUYèRE HERE TODAY.
WE'VE GOT ON THAT IS QUITE YOUNG,
MATURED ONLY FOR ABOUT FIVE MONTHS.
UH, THE IRON CHEF IS WORKING WITH THAT ONE RIGHT NOW.
HIS SOUS-CHEF CHRISTOPHER IS WORKING WITH ANOTHER VERSION,
WHICH IS A LITTLE OLDER.
THAT IS CALLED KALTBACH-- TYPICALLY 12 MONTHS ON THAT,
NINE OF WHICH IS SPENT IN A CAVE.
THESE ARE TYPICALLY CAVE-AGED CHEESES.
THEY RIPEN BEST WHEN THEY HAVE VERY HIGH HUMIDITY,
KALTBACH.
AND HIS OTHER SOUS-CHEF BARRY IS WORKING
WITH A VERY, VERY FAMOUS GRUYèRE--
THE ROLF BEELER GRUYèRE. THAT'S, UH, BEEN AGED 16 MONTHS.
WE'RE TALKING ABOUT VERY DENSE CHEESES,
UH, VERY HIGH-FAT CHEESE THAT MELT VERY, VERY WELL
HERE'S YOUR FRESH BREAD.
AS THEY GET OLDER,
THERE'S YOUR YOUNG.
THE CHEESE BECOMES NUTTIER,
BARRY, YOU JUST GAVE ME BEELER, RIGHT?
(Barry) BEELER.
NOW LOOKING OVER AT CHEF CANTREL'S SIDE,
UH, CHEF CANTREL IS AT THE STAND MIXER.
AND IN HIS BOWL THERE HE'S COMBINED SUGAR,
UH, BUTTER, AND EGGS.
VEAL IS BEING CUT
OVER ON CHEF CANTREL'S SIDE OF THE WORLD AS WELL.
AND SOUS-CHEF DAVID MALBEQUI-- HE'S DOING THAT.
AND HIS OTHER SOUS-CHEF DAVID-- UH, DAVID DIAZ--
UH, HE'S MEASURING OUT SOME MORE SUGAR.
(David D.) 45 GRAMS. OUI, CHEF.
OUR NEWEST IRON CHEF, CHEF FORGIONE,
WORKING ON CHICKEN.
OF COURSE, AS WE LEARNED
DURING "THE NEXT IRON CHEF" COMPETITION,
REALLY, YOU CAN'T BEAT THAT INTRODUCTION
FOR ONE OF THE NEWEST IRON CHEFS HERE.
AND NOW THE LOVER OF CHICKEN!
THIS IS HAZING, I GUESS, RIGHT?
THIS IS--THIS IS CULINARY HAZING HERE IN KITCHEN STADIUM.
HOW DO YOU FEEL ABOUT THE SECRET INGREDIENT TODAY?
I'M ACTUALLY VERY EXCITED. ONE OF MY, UH,
MENTORS AND TEACHERS IS ONE OF THE JUDGES TONIGHT.
LAURENT TOURONDEL.
(speaking indistinctly)
WELL, THIS IS YOUR INITIATION TIME.
GOOD LUCK, CHEF. WE'LL GET BACK TO YOU IN A BIT.
YES?
THANK YOU SO MUCH.
YEAH?
BASIC THOUGHTS-- ARE YOU EXCITED ABOUT IT?
IS IT SOMETHING--
YEAH.
YOU'RE BEING VERY QU--I'LL LET YOU GET BACK TO WORK HERE.
CHEF CANTREL...
HE, TOO, IS VERY AT HOME WITH THIS INGREDIENT.
BUT HE'S BEING VERY ALOOF, VERY SECRETIVE, VERY...
FRENCH, MAY I SAY?
(laughing)
THIS IS GONNA BE A CLASSIC FRENCH BATTLE
HERE IN KITCHEN STADIUM.
IRON CHEF FORGIONE IS CERTAINLY CAPABLE OF CLASSIC FRENCH.
I THINK HE'LL TWIST IT UP.
HE'S NOT MUCH ON STRAIGHTFORWARD.
HE'S KIND OF TAKEN OUT SOME OF THE THIGH MEAT,
CUT IT UP, AND IS NOW PUTTING IT BACK INSIDE THE CHICKEN.
SO HE IS RESTUFFING HIS CHICKEN.
HE'S GONNA MAKE CHICKEN CORDON BLEU.
ALL RIGHT, GOOD, AND HIS SOUS-CHEF CHRISTOPHER
IS IN THE MIDST OF A KIND OF CHERRY MASSACRE.
NO, KIDS, IT'S NOT BLOOD. IT'S JUST CHERRY JUICE. RELAX.
AND HERE'S A TECHNIQUE YOU CAN USE AT HOME.
SMASH YOUR CHERRIES WITH THE SIDE OF A KNIFE.
IT MAKES THEM VERY, VERY EASY TO PIT.
SO CHERRIES OBVIOUSLY GOING TO BE PAIRED
WITH GRUYèRE TODAY-- ANOTHER INTERESTING COMBINATION.
ON THE CHALLENGER'S SIDE, ALL RIGHT, CHEF CANTREL--
HE HAD THE BUTTER-SUGAR-EGG MIXTURE.
HE'S GOT ANOTHER BATTER OVER AT THE MIXER NOW.
IT'S JUST SOME EGGS, SUGAR, ALMOND FLOUR,
SOME BAKING POWDER, AND, I THINK, SOME A.P. FLOUR--
SO A COUPLE OF DIFFERENT BATTERS.
HIS SOUS-CHEF DAVID HAS SOME, UH--SOME KALTBACH CUBES,
AND HE'S STUFFING THOSE INTO HOLES HE MADE IN THE VEAL CUT.
UH, MELTED CHEESE AND BEEF-- HOW CAN YOU GO WRONG?
BATTER IS NOW BEING STIRRED--
THAT WE CAN SEE CHEF CANTREL WORKING WITH.
HE IS WHISKING AWAY OVER RELATIVE HIGH HEAT,
KIND OF MOVING IT ON AND OFF THE HEAT.
CLEARLY THAT IS NOT SOMETHING
THAT HE WANTS TO CURDLE, AND IT COULD.
NOW HE'S MOVING IT OVER TO THE STAND MIXER.
SO THERE'S TWO BATTERS BEING BROUGHT TOGETHER.
WE'RE STILL NOT 100% SURE
WHAT THE BATTER IS GOING TO BECOME.
IRON CHEF FORGIONE
BRINGING TOGETHER HIS CHICKEN-Y GOODNESS.
IT LOOKS LIKE HE'S GOT SOME YOUNG GRUYèRE IN THERE
ALONG WITH PROSCIUTTO, PARSLEY, AND, OF COURSE, LEMON ZEST.
NOW HE'S GOT TO WRAP THAT UP. AND I'M SURE HE'S GONNA
KINDA GIVE IT A TWIST IN ORDER TO GET THE SHAPE
THE HE REQUIRES TO MAKE THAT INTO KINDA MEATBALLS, ALMOST.
ALL RIGHT, BACK AT THE PANTRY STATION,
HIS SOUS-CHEF CHRIS, UH, SLICING UP SOME SUNCHOKES.
NOW SUNCHOKES HAVE A SIMILAR TEXTURE TO POTATOES,
BUT WITH A MUCH, UM, KIND OF NUTTIER FLAVOR PROFILE.
ALSO ON THE IRON CHEF'S SIDE OF THE WORLD,
OKAY, WE SEE SOUS-CHEF BARRY.
THAT MIXTURE THAT HE'S WORKING WITH--
UH, SOME RUSSET POTATOES THAT HE PUT IN THE FOOD PROCESSOR
ALONG WITH SOME CITRIC ACID.
(Barry) TATER TOTS.
WELL, OKAY. FANCY TATER TOTS IT IS.
THANK YOU, CHEF.
ALL RIGHT, LOOKING AT THE CHALLENGER'S SIDE,
SOUS-CHEF MALBEQUI IS HACKING AWAY
AT THE, UH, KALTBACH GRUYèRE.
UH, CHEF CANTREL'S ALSO WORKING WITH THAT KALTBACH.
HE'S CUTTING THAT INTO CUBES,
AND THOSE ARE GOING INTO LITTLE RAMEKINS.
LET'S SEE, UM, INSIDE THOSE HE SPOONED THE BATTER
THAT HE WAS WORKING ON
AND APRICOTS THAT HE PITTED AND SLICED.
THE BATTER--UH, IT'S ALMOST LIKE THE WAY
YOU WOULD MAKE A CLAFOUTI OUT OF.
UH, CLAFOUTI--A FRENCH COUNTRY DESSERT, OF COURSE,
(Nicolas) CLAFOUTI NOUVELLE.
AND THERE YOU HAVE IT.
HE IS MAKING MINI APRICOT-GRUYèRE CLAFOUTI.
15 MINUTES HAVE ELAPSED.
AND A QUARTER OF BATTLE GRUYèRE HAS INDEED JUST MELTED AWAY.
UH, THE CHEESE IS BEING CUT, GRATED, AND CUBED,
AS OUR CHALLENGER CHEF NICOLAS CANTREL
TAKES ON OUR NEWEST IRON CHEF MARC FORGIONE.
THE HEAT IS ON HERE IN KITCHEN STADIUM.
THE ACTION WILL CONTINUE WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
HI, KIDS, WE'RE BACK IN KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA," AND OUR BATTLE TODAY--
GRUYèRE IN THREE DIFFERENT FORMS.
WE HAVE OUR CHALLENGER OVER ON THIS SIDE, CHEF CANTREL.
VERY FRENCH.
AND WE'VE GOT OUR NEWEST IRON CHEF, MARC FORGIONE.
THE IRON CHEF'S CHICKEN CORDON BLEU
HAS BEEN VACUUM-SEALED,
AND IT'S NOW POACHING IN THE IMMERSION CIRCULATOR
ALONG WITH SOME FARM FRESH EGGS.
NOW HE SLICED UP SOME MOREL MUSHROOMS.
AND HIS TATER TOT MIXTURE IS NOW OUT OF THE OVEN, COOLING OFF.
UH, OVER ON THE CHALLENGER'S SIDE,
SOME CUBES OF THE KALTBACH GRUYèRE
HAVE BEEN PAIRED WITH SOME APRICOTS.
NOW THOSE EXTREMELY RIPE BANANAS ARE BEING SLICED,
UH, WHILE THE STAND MIXERS ARE IN PERPETUAL MOTION,
PUTTING A NEW SPIN ON FRENCH CLASSICS.
THEY'VE GOT SOME PRETTY GOOD CULINARY MINDS,
BUT NOT THE ONLY ONES IN KITCHEN STADIUM.
I SPEAK, OF COURSE, OF OUR JUDGES,
AND TO INTRODUCE THEM,
WE HAVE GOT TO GO TO KEVIN BRAUCH. KEVIN.
THANK YOU, ALTON BROWN. KONBANWA.
GOOD EVENING, LADIES AND GENTLEMEN.
HERE COME OUR JUDGES.
FIRST UP, THIS HUNGRY JUDGE IS THE HOST
OF "MAN v. FOOD" ON TRAVEL CHANNEL.
HE'S GOT LOTS OF EXPERIENCE IN THE RESTAURANT BUSINESS,
HAVING WORKED NUMEROUS JOBS FROM THE COUNTER TO THE KITCHEN.
THIS IS...
NEXT, SHE'S THE POPULAR HOST OF NUMEROUS COOKING SHOWS
AND AUTHOR OF SEVERAL COOKBOOKS,
INCLUDING "KITCHEN: RECIPES FROM THE HEART OF THE HOME."
WELCOME BACK...
FINALLY, HE'S A TALENTED CHEF,
RESTAURATEUR, AND COOKBOOK AUTHOR.
AND HE'S A FORMER WARRIOR HERE IN KITCHEN STADIUM.
WHO CAN FORGET HIS THRILLING VICTORY IN BATTLE GOAT CHEESE?
THIS IS...
(Alton) THANK YOU VERY MUCH, KEVIN.
THE MORELS HAVE HIT THE PAN OVER ON THE IRON CHEF'S SIDE.
THE EARTHY AND NUTTY FLAVOR PROFILE OF THE MOREL
WILL BE A FANTASTIC PAIRING WITH THE GRUYèRE.
ON THE CHALLENGER'S SIDE THEY'RE GRATING, I THINK,
SOME OF THAT KALTBACH GRUYèRE,
GOING INTO CHEF CANTREL'S, REALLY, JUST A BéCHAMEL.
I MEAN, IT'S--IT'S SOME FAT ALONG WITH SOME FLOUR.
AND SOME DAIRY WENT IN THERE.
SO IT'S JUST A BéCHAMEL GETTING SOME CHEESE.
WAIT TO PUT MORE SALT. OUI.
YEAH, THEY DO NEED TO BE CAREFUL SEASONING THAT.
THE GRUYèRE WILL ADD PLENTY OF SALT ALL ON ITS OWN.
HEY, BARRY, YOU GOT THAT WHISKEY?
AND THE IRON CHEF'S CALLING FOR SOME WHISKEY.
THE IRON CHEF STIRRING UP A MESS OF ONIONS OVER THERE.
YOU KNOW WHAT, FOLKS? THE PERFECT PAIRING
FOR SAUTéED ONIONS-- WHISKEY.
AND HERE IT IS FLYING IN.
IRON CHEF FORGIONE IS, UH,
LIGHTING THIS BATTLE ON FIRE, IT APPEARS.
MAYBE WE'LL SEE A FRENCH ONION SOUP VARIATION
COMING OUT OF THAT. THAT WOULD BE NICE.
CHEF DIAZ--OVER IN THE MIXER BY HIS STATION, ALL RIGHT,
HE'S GOT THE FLOUR.
HE'S GOT BUTTER, MILK, UH, THAT HE COOKED ON THE STOVE.
AND OF COURSE, LOGICALLY, IT'S GETTING EGGS NOW.
SO I'M BETTING A PâTE à CHOUX.
PâTE à CHOUX, OF COURSE, IS A FRENCH PASTRY DOUGH
THAT SERVES AS A BASE FOR A NUMBER
OF CLASSIC SWEET AND SAVORY FRENCH APPLICATIONS,
LIKE éCLAIRS, PROFITEROLES, AND THE LIKE.
HAVE TO WAIT AND SEE HOW THEY USE THAT.
ON IRON CHEF FORGIONE'S SIDE, ALL RIGHT,
HE'S GOT THAT TATER TOT POTATO MIXTURE.
NOW CHECK OUT-- CHECK OUT THIS TECHNIQUE.
OKAY, HE'S WRAPPING A POTATO
AROUND THE SHREDDED KALTBACH GRUYèRE
AND WRAPPING IT UP IN THE PLASTIC AS WELL.
NOW I IMAGINE THOSE ARE GONNA BE DEEP-FRIED, PROBABLY.
AND HIS SOUS-CHEF CHRISTOPHER,
UH, NOW HAS SOME BACON, ONIONS, AND SPINACH IN A SKILLET,
WHICH LEADS ME TO BELIEVE THAT WE'LL SEE CREAMED SPINACH
FROM THE IRON CHEF.
ON THE CHALLENGER'S SIDE, OKAY,
SOUS-CHEF DIAZ SPOONING SOME OF THAT PâTE à CHOUX MIXTURE
IN WHAT, UM, I BELIEVE IS A PIPING BAG.
SO THAT'S DEFINITELY GONNA BE A PASTRY OF SOME SORT.
UH, WAIT, ALL RIGHT, HE'S ADDING BLACK TRUFFLE
TO THE REST OF THE PâTE à CHOUX MIXTURE.
SO I GUESS THEY'RE MAKING TWO DIFFERENT APPLICATIONS
WITH THE SAME BATCH OF PâTE à CHOUX--
INTERESTING, MAKES SENSE, THOUGH.
AND WE'RE AT THE 35-MINUTE MARK, CHEFS.
A VERY CALM CHEF CANTREL NOW HAS THAT PIPING BAG
WITH THE PâTE à CHOUX.
NOW JUDGING BY THE SHAPE AND THE SIZE OF THAT,
I'M GONNA SAY HE'S MAKING EITHER PROFITEROLES
OR A GOUGèRE.
HE'S GONNA BAKE 'EM. THEY'RE GONNA PUFF UP.
HE COULD FILL 'EM, OR HE COULD SERVE 'EM EMPTY.
I DON'T KNOW, BUT IT COULD BE A GRUYèRE GOUGèRE.
THAT WOULD BE FUN. ALL RIGHT, LET'S GO UP TO KEVIN BRAUCH,
WHO IS CURRENTLY TALKING WITH ADAM RICHMAN.
(Kevin) HOW DIFFICULT A SECRET INGREDIENT
GRUYèRE, 'CAUSE IT'S SUCH A MELTING CHEESE,
I JUST ASSUMED, YOU KNOW, THERE'S GONNA BE A FONDUE.
THERE'S GONNA BE A QUICHE. IT'S SUCH A SPECIFIC TASTE
AND A SPECIFIC FLAVOR.
IT'S PRETTY DECADENT, BUT I'VE BEEN WATCHING STUFF,
OKAY. ALL RIGHT,
I'M GONNA MOVE DOWN HERE TO NIGELLA LAWSON.
OH, YES.
I MEAN, I'M A REAL-- I'M A REAL CHEESE-EATER.
I'M SLIGHTLY APPREHENSIVE ABOUT THE BANANAS.
BANANAS AND GRUYèRE WOULDN'T BE MY IDEAL PAIRING,
BUT I'M ALSO WAITING TO BE BOWLED OVER.
SO PERHAPS DOUBT IS A GOOD THING.
YOU HAVE TO WAIT JUST A LITTLE BIT LONGER.
CHEF TOURONDEL, YOU'RE FAMILIAR WITH BOTH CHEFS.
IT LOOKS LIKE THEY'RE GOING CLASSICAL APPLICATION WITH THIS.
YOU KNOW, WHAT'S GOING TO BE VERY INTERESTING
IS TO SEE, UH--BECAUSE RIGHT NOW, LOOKING AT IT,
THEY HAVE BOTH, UH,
DOING SOME FRENCH TECHNIQUE TO IT,
AND IT'D BE VERY INTERESTING TO SEE WHAT KIND OF SPIN
MERCI.
WE'RE GONNA GO BACK DOWN TO THE FLOOR WITH ALTON BROWN.
(Alton) ALL RIGHT, THANK YOU VERY MUCH, KEVIN BRAUCH.
AND HERE WE HAVE SOME OF THAT CREATIVITY
FOR OUR JUDGE LAURENT TOURONDEL.
WE'VE GOT SOUS-CHEF DAVID ON THE CHALLENGER'S SIDE--
ALL RIGHT, NOW HE'S TAKING THOSE BANANAS
AND WRAPPING THEM IN HAM.
I FOR ONE HAVE SEEN A LOT OF THINGS
IN KITCHEN STADIUM,
BUT I HAVE NEVER SEEN HAM WRAPPED AROUND A BANANA.
I DON'T EVEN HAVE TO GO TO THE FACT BOOK ON THAT ONE.
ALL RIGHT, IRON CHEF FORGIONE--
A LITTLE ALCOHOL GOES INTO THE MORELS.
AND THE IRON CHEF, YOU KNOW, SEEMS TO LIKE HIS *** TODAY.
SOME OF THOSE JERUSALEM ARTICHOKES
ARE NOW OVER IN THE FRYER.
LOOKS LIKE HE'S JUST MAKING CHIPS OR CRISPS
OUT OF THOSE, TO BE MORE EXACT.
(David D.) YO.
CHEF CANTREL HAS ANOTHER PIPING BAG
WITH THAT TRUFFLE- PâTE à CHOUX MIXTURE,
AND HE'S PIPING THAT OUT GNOCCHI-STYLE,
KIND OF LIKE A GNOCCHI PARISIENNE, PERHAPS,
WHICH MEANS HE'LL POACH IT,
THEN HE'LL FRY IT AND PROBABLY SAUCE IT.
IT'LL BE A VERY CLASSIC FRENCH APPLICATION.
ALL RIGHT, LOOKING BACK OVER ON THE IRON CHEF'S SIDE,
WE'VE GOT A BEAUTIFUL STRIP LOIN.
I DON'T KNOW WHEN I'VE SEEN AN OLDER PIECE OF MEAT
COME INTO KITCHEN STADIUM.
THIS SHOULD BE AN AMAZINGLY TENDER
AND FLAVORFUL PIECE OF MEAT.
WHEW.
ON THE CHALLENGER'S SIDE, WE CAN NOW SEE
SOME OF THAT GRATED GRUYèRE--
I'M GONNA FIGURE THAT'S PROBABLY THE KALTBACH--
THAT HE'S PUTTING OVER THAT BANANA WRAPPED IN HAM
WITH CRèME FRAîCHE AND GRUYèRE-- NEVER SEEN THAT BEFORE,
MIGHT JUST BE CRAZY ENOUGH TO WORK.
30 MINUTES HAVE ELAPSED.
AND WE'VE REACHED OUR HALFWAY POINT HERE IN KITCHEN STADIUM.
THE COOKING CONTINUES
AS THE COMPETITION REACHES A BOILING POINT
ON "IRON CHEF AMERICA." WE'LL BE RIGHT BACK.
♪♪
HI, KIDS, WELCOME BACK TO KITCHEN STADIUM.
THIS IS "IRON CHEF AMERICA" BATTLE GRUYèRE--
A WONDERFUL CHEESE, OF COURSE, FROM SWITZERLAND.
THE BATTLE RAGES BETWEEN THE CHALLENGER ON THIS SIDE,
CHEF CANTREL,
AND OUR NEWEST IRON CHEF, MARC FORGIONE, ON THIS SIDE.
(Christopher) YES, CHEF.
THANK YOU.
IRON CHEF FORGIONE JUST RESCUED THOSE SUNCHOKES.
UH, THOSE ARE IN A POT WITH NUTMEG AND CREAM.
UH, ALSO IN CREAM--THE MORELS. THEY'RE JUST BUBBLING AWAY.
BEAUTIFUL. AND THE IRON CHEF HAS BROKEN DOWN
THE STRIP LOIN INTO STEAKS.
OVER ON NICOLAS CANTREL'S SIDE, A HUGE SUMMER TRUFFLE
HAS COME OUT AND IS BEING PEELED AND FINELY CHOPPED.
AND POTATOES HAVE BEEN PEELED AND HAVE GONE
INTO A POT TO BOIL. LET'S GET BACK TO THE ACTION.
OVER ON THE IRON CHEF'S SIDE,
THAT STRIP STEAK-- AND THAT IS A HOT PAN.
AND LOOK, A PIECE OF BUTTER
AT LEAST HALF THE SIZE OF THE STEAK HAS GONE IN.
A LITTLE PIECE OF THYME, FRESH BAY LEAF GOES IN.
GOSH DARN IT, THAT MAKES MY MOUTH WATER.
UH, THERE'S ANOTHER HOT PAN OVER ON THE CHALLENGER'S SIDE,
AS SOUS-CHEF MALBEQUI IS NOW PUTTING
THOSE STUFFED VEAL PIECES DOWN INTO SOME HOT OIL.
OKAY, UH, CHEF CANTREL IS NOW WORKING WITH THE APRICOTS
WITH THE KALTBACH CHEESE ON TOP,
AND HE'S SPRINKLING THOSE WITH SUGAR.
ALL RIGHT, I'M--I'M CURIOUS.
UH, AND HE ALSO HAS SOME SUGAR GOING ONTO HIS KALTBACH CUBES.
HMM.
OH, OUI.
AND CHEF CANTREL WITH A TORCH IN HAND.
THERE GOES THE BRûLéE.
SO HE'S JUST GONNA FLAME THE SUGAR AND THE CHEESE.
HE IS, UH, CARAMELIZING THOSE,
YOU KNOW, PROBABLY FOR A DESSERT COURSE.
ALL RIGHT, 22 MINUTES 45 SECONDS
(Nicolas) DAVID?
(speaking French)
ALL RIGHT, I DON'T SPEAK FRENCH,
BUT I KNOW HE SAID SOMETHING ABOUT THE BANANA.
UH, BUT WHAT I DO KNOW FOR SURE
IS HE'S BRûLéEING THOSE KALTBACH CUBES,
AND I'VE NEVER HAD CANDIED CHEESE BEFORE.
WE SEE THE IRON CHEF USING A VERY FRENCH METHOD
OF NOW POURING THAT BROWNING BUTTER,
LADLING THAT OVER THE MEAT.
NOW OVER ON THE CHALLENGER'S SIDE,
YOU CAN SEE, ALL RIGHT, THE EXACT SAME KIND
OF HOT SPOONING METHOD IS BEING USED ON THE STUFFED VEAL.
NOW YOU KNOW, BE VERY CAREFUL WITH THIS ONE AT HOME, FOLKS.
OKAY? IT'S A GOOD WAY TO GET BURNED.
BUT IT'S ALSO A REALLY GREAT WAY TO COOK A PIECE OF MEAT.
UH, CHALLENGER CHEF CANTREL IS MANNING THE CONVECTION OVEN.
(speaking indistinctly)
ALL RIGHT, IT LOOKS LIKE THOSE HAM-WRAPPED BANANAS
WITH THE GRUYèRE ON TOP ARE GOING INTO THE HEAT.
OOH, OOH, AND LOOK,
THE GOUGéRES ARE OUT OVER ON CHEF CANTREL'S SIDE--
PERFECT DONENESS ON THOSE.
ALSO ON THE, UH--CLAFOUTI-- THEY'RE OUT OF THE OVEN.
THOSE HAVE THE KALTBACH GRUYèRE ALONG WITH SOME SLICED APRICOTS.
AND MY, DON'T THOSE LOOK TASTY, KIDS? I THINK THEY DO.
GOOD. VERY GOOD.
AND MY SPIES ON THE FLOOR TELL ME THAT SOUS-CHEF BARRY
AND THAT MIXER THERE HAS THE AGED GRUYèRE--
THE ROLF BEELER-- AND BUTTER,
SO, I DON'T KNOW, BEELER BUTTER, I GUESS?
(David D.) BUTTER? HOW MUCH?
ON THE WOK BURNER OVER ON THE CHALLENGER'S SIDE,
NOW AS YOU CAN SEE, UH,
SOME YUKON GOLDS-- JUST ALL-PURPOSE POTATOES--
UH, HAVE BEEN BOILED AND STRAINED,
AND WE'RE GONNA SEE SOME GRUYèRE ADDED TO THAT, I BET.
UH, THE IRON CHEF NOW HAS HIS CHICKEN CORDON BLEU
IN A SMOKIN'-HOT SKILLET.
OF COURSE, THAT WAS IN THE IMMERSION CIRCULATOR
FOR A LONG WHILE.
NOW HE'S PAN-BASTING IT. THAT'LL CRISP UP THAT OUTER SKIN,
GIVE IT A NICE CONTRAST OF TEXTURES.
SOUS-CHEF CHRISTOPHER HAS A BAKING PAN AND SILPAT.
LOOKS LIKE HE'S GONNA BE MAKING SOME LITTLE, UH, CRACKERS,
UM, OUT OF JUST THE GRATED CHEESE.
AND I'M GOING TO ASSUME THAT THAT IS THE OLDER CHEESE,
SINCE OTHERWISE IT'S JUST GONNA GET GOOEY.
BUT, UH, LIKE PARMESAN, YOU CAN ACTUALLY MAKE THAT
INTO KIND OF A TUILE.
RIGHT THERE, CHEF.
NOW WE THOUGHT OVER ON THE CHALLENGER'S SIDE,
THAT WE WOULD SEE MORE OF THAT GRUYèRE
GO IN WITH THAT POTATO MIXTURE,
AND INDEED, THAT HAS COME TO PASS.
THAT'S THE 12-MONTH KALTBACH GRUYèRE.
IT'S GONNA TAKE A LITTLE BIT OF TIME TO WORK ALL THAT CHEESE
HOW MUCH TIME, GUYS?
17 MINUTES 15 SECONDS REMAINING.
IN THE FOOD PROCESSOR OVER ON THE IRON CHEF'S SIDE--
SPINACH, SOME BACON, AND GARLIC.
AND NOW THEY'RE ADDING SUNCHOKE PURéE TO THAT.
SOUS-CHEF CHRISTOPHER STRAINED THAT SUNCHOKE AND CREAM MIXTURE
AND BLENDED IT INTO A PURéE.
SO OBVIOUSLY THAT IS GOING TO BECOME
SOMETHING AKIN TO KIND OF A CREAMED SPINACH,
DEPENDING ON HOW THEY WORK IT.
YES, CHEF.
OVER ON THE CHALLENGER'S SIDE,
THE CHEF COOKED THOSE GNOCCHI KIND OF A PARISIAN STYLE.
THOSE HAD TRUFFLES IN IT.
THEN HE ALSO MADE A SAUCE WITH EVEN MORE TRUFFLES
(speaking French)
ON THE TOP.
ON THE TOP? NONE IN THE-- NONE IN THE POT.
ALL RIGHT, THERE'S NO GRUYèRE IN THIS DISH YET.
SOUNDS LIKE IT'S JUST GONNA GO ON TOP.
AND, OOH, TALK ABOUT BUBBLY GOODNESS.
HERE IS THIS KIND OF BANANAS IN A BLANKET
OVER ON THE CHALLENGER'S SIDE.
AND THERE IS THAT BEAUTIFUL MELTED GRUYèRE.
THAT I BELIEVE IS THE 12-MONTH VERSION.
15 MINUTES TO GO.
15 MINUTES REMAINING IN THE BATTLE.
IF ANYBODY HAS A TRAY, I'LL TAKE IT.
ALL RIGHT, WE'RE GETTING CLOSE TO THE FINISH LINE
OF BATTLE GRUYèRE, AND ONE CHEESY QUESTION REMAINS?
WHOSE CUISINE WILL REIGN SUPREME HERE IN KITCHEN STADIUM TODAY?
WILL IT BE THE CHALLENGER CHEF CANTREL
OR IRON CHEF MARC FORGIONE?
THERE'S ONLY ONE WAY TO FIND OUT.
"IRON CHEF AMERICA" WILL BE RIGHT BACK.
♪♪
WELCOME BACK TO KITCHEN STADIUM,
"IRON CHEF AMERICA" BATTLE GRUYèRE CHEESE.
TEN MINUTES OF COOKING REMAIN, AND OUR CHALLENGER,
CHEF NICOLAS CANTREL,
AND OUR NEWEST IRON CHEF, MARC FORGIONE,
HAVE BEEN GRATING, BAKING,
UH, MIXING, MELTING, AND BRûLéEING
THREE TYPES OF GRUYèRE CHEESE HERE IN KITCHEN STADIUM.
NOW THE IRON CHEF HAS SOME BREAD IN A PAN WITH SOME BUTTER,
UH, MAKING CROSTINI.
HE ALSO IS POURING SOME CREAM
WITH THE ROLF BEELER GRUYèRE INTO A FOAMER.
ON CHEF CANTREL'S SIDE, THE CLAFOUTI
IS OUT OF THE RAMEKIN, STANDING BY.
APRICOT AND VERBENA SIMPLE SYRUP HAS BEEN MADE
AND DOUSED WITH KIRSCH LIQUEUR.
A LOT OF ACTION, SO LET'S NOT WASTE TIME LOOKING AT ME.
LOOKING OVER THE COURSES
OVER ON THE IRON CHEF'S SIDE, WE'VE GOT A LOT OF MEAT.
ALONG WITH THE STEAK
THEY HAVE PLATED THIS CREAMY MOREL MUSHROOM DISH
THAT GOT THE YOUNG GRUYèRE MELTED ON TOP.
HE'S GOT HIS CHICKEN CORDON BLEU,
AND THEN A FINAL COURSE, A DESSERT.
WE KNOW THAT IT'S GONNA BE CHERRY-BASED.
AND THERE'S HIS SOUS-CHEF CHRIS NOW SEPARATING OUT
SOME OF THAT CHERRY JUICE.
NOW OVER ON CHEF CANTREL'S SIDE, WE'VE GOT, UH,
ONE, TWO, THREE, FOUR, FIVE PLATES OUT, ALL EMPTY.
UH, WE'VE ONLY GOT EIGHT MINUTES LEFT,
SO I GUESS HE'S IN OKAY SHAPE.
HE CONTINUES TO REALLY WORK THAT CHEESE INTO THE POTATOES.
AND, UH, HIS SOUS-CHEF DAVID DIAZ
IS FINALLY PIPING THAT CHEESY BéCHAMEL THAT HE MADE.
UH, IT'S GOING INTO THE GOUGèRES.
LOOKING AT CHEF FORGIONE'S KITCHEN,
NOW HIS FISH IS BEING PLATED BY THE IRON CHEF
IN A SHALLOW BOWL.
THAT WAS HIS BROTH THAT HE MADE FROM THE ONIONS AND THE WHISKEY
AND SOME VEAL STOCK.
SOME OF THE ONIONS THAT WERE COOKED DOWN
TO MAKE THAT BROTH ARE NOW ON TOP OF THAT CROSTINI
WITH SOUS-CHEF BARRY,
WHO'S ADDING A LOT OF GRUYèRE TO THAT.
UH, THIS HAS ALL THE MAKINGS OF A FRENCH ONION SOUP VARIATION.
NOW PLAYING WITH CLASSIC DEFINITIONS
IS SOMETHING THAT WE SAW IRON CHEF FORGIONE DOING
DURING THE "IRON CHEF" COMPETITION.
IT'S FRANKLY ONE OF THE REASONS THAT HE MADE IT HERE.
IT'S HIS ABILITY TO INTERPRET,
SPEAKING OF WHICH, THE IRON CHEF IS NOW AT THE MICROWAVE,
NUKING SOME KALTBACH GRUYèRE.
OUR NEWEST IRON CHEF IS TRULY FEARLESS,
DARING TO USE THE MICROWAVE APPLICATIONS
IN HIS FRENCH COOKING.
OOH, AND I SEE SOUS-CHEF CHRIS.
HE'S UNWRAPPING ONE OF THOSE TATER TOT KIND OF SAUSAGES.
AND THAT'S GOING INTO THE DEEP FRYER, AS WE THOUGHT.
THAT'S THE KALTBACH GRUYèRE AND POTATOES--
A CAN'T-MISS COMBINATION, IF YOU ASK ME.
NOW BACK ON THE CHALLENGER'S SIDE,
THAT TRUFFLE GNOCCHI'S DOWN ON A PLATE.
SO THE GRUYèRE COMES AT THE END,
JUST SOME OF THAT 12-MONTH, UH, KALTBACH GRATED ON TOP.
5 MINUTES AND 30 SECONDS REMAINING,
UH, IN BATTLE GRUYèRE HERE IN KITCHEN STADIUM.
ALL RIGHT, WE'VE GOT SOME WATERCRESS
AND JUST A LITTLE BIT OF MICRO CELERY GOING ON THERE
AND THE CHIFFONADE OF MORE TRUFFLES--
TRUFFLES, TRUFFLES, AND MORE TRUFFLES.
BUT YOU KNOW, I GOTTA SAY, I'M A LITTLE BIT CONCERNED
WITH HOW THE SECRET INGREDIENT'S GONNA PLAY HERE.
WITH SO MUCH TRUFFLE IN THERE,
IT COULD REALLY OVERPOWER THE GRUYèRE.
OVER ON THE IRON CHEF'S SIDE, THE IRON CHEF IS WORKING
WITH HIS KALTBACH GRUYèRE FROM THE MICROWAVE.
HE'S MOLDING IT INTO KIND OF A CIGAR SHAPE,
AND THAT IS GOING WITH THE STEAK AND WITH THE MORELS.
NOW THAT LOOKS GOOD.
AND I'LL TAKE THE BUTTER WHENEVER YOU'RE READY, DUDE.
CHEF CANTREL'S GOUGèRE ARE UNDER THE SALAMANDER.
UH, THOSE GOT MORE OF THE 12-MONTH KALTBACH GRUYèRE
GRATED AND SPRINKLED ON TOP.
UH, THAT'S GONNA BE JUST A BLAST OF GRUYèRE GOODNESS.
THREE AND A HALF MINUTES REMAINING IN KITCHEN STADIUM.
CHEF FORGIONE CONTINUES TO PLATE.
SO HE'S GOT HIS FIRST COURSE--
IT'S--IT'S THE ELEMENTS OF A FRENCH ONION SOUP.
THERE'S THE ONION BROTH. IT'S NOW GETTING THE CROSTINI,
UH, THAT HAS THE ONIONS AND GRUYèRE ON TOP.
NOW LET'S TAKE A LOOK AT THE REST OF HIS DISHES.
ALL RIGHT, THERE'S THE-- THE TATER TOT.
THAT'S GOING DOWN WITH THE CHICKEN CORDON BLEU.
UH, HE ALSO HAS THE STRIP STEAK WITH THE MOREL AU GRATIN,
THE KALTBACH TUILE
AND THE ROLF BEELER BUTTER ON TOP.
A SOFT-BOILED EGG GOING DOWN ON THAT BOWL
ALONG WITH THE CREAMED SPINACH MIXTURE, I BELIEVE, YEAH,
AND THE SUNCHOKE PURéE AND--
OH, SOME OF THAT OVER-16-MONTH ROLF BEELER CHEESE
GOING WITH THAT. AND THERE GOES THE CRISP.
NOW THAT HAD THE ROLF BEELER THAT HE BAKED EARLIER TO SET UP.
THAT'S AN INTERESTING COMBINATION
OF TEXTURES AND FLAVORS.
ALL RIGHT,
NOW OVER ON THE CHALLENGER'S SIDE OF THE WORLD,
THE INDIVIDUAL GRUYèRE CANDIES HAVE GONE DOWN
ON THAT DESSERT COURSE.
ALL THAT REMAINS IS THE CLAFOUTI WITH THE APRICOT AND GRUYèRE,
WHICH GOT AN UPSIDE-DOWN CAKE KIND OF TREATMENT,
TOOK SOME MORE APRICOT SLICES ON TOP,
AND NOW THAT'S ALL BEING PLATED.
YOU'D ALMOST THINK THAT IT'S BATTLE APRICOT
OVER ON THAT SIDE OF THE KITCHEN.
ALL RIGHT, WELL, THAT'S DEFINITELY A DESSERT COURSE--
THAT OR THE BANANA AND GRUYèRE-- I DON'T KNOW.
(Kevin) AND THE POTATOES
WHAT ARE YOU CALLING THAT, CHEF?
OF COURSE. A TRADITIONAL FRENCH DISH--
MASHED POTATOES AND CHEESE WHIPPED TOGETHER
UNTIL THEY ARE THE SAME CONSISTENCY.
THANK YOU VERY MUCH, CHEF.
AND THAT VEAL STUFFED WITH THE KALTBACH GRUYèRE--
THAT'S GOING DOWN WITH THAT ALIGOT.
KIND OF CANDIED HAZELNUTS
OVER ON THE IRON CHEF'S SIDE.
NOW THOSE GOT THE, UH-- THERE'S SOME BROWN SUGAR
AND CINNAMON MIXTURE I THINK WITH THAT,
SO OBVIOUSLY THAT'S GONNA BE AN ACCOMPANIMENT
FOR ONE OF THESE CHEESES.
GOT THE CHERRIES, CHERRY SYRUP, THE CANDIED HAZELNUTS--
NOW THOSE CHERRIES ARE GETTING A SLICE
OF THAT ROLF BEELER-- THE OLD MAN OF THE CHEESES HERE.
SO THAT'S GONNA BE OBVIOUSLY A CHEESE COURSE.
NOW THE SWEET AND THE NUTTY SHOULD BE A GOOD COMBINATION.
(Barry) YES, CHEF.
AND SOUS-CHEF CHRISTOPHER HAS THAT FOAM CANISTER OUT--
THE FOAMER. LET'S SEE IF IT'S READY.
AND HE'S PUMPING OUT, WELL, WHAT I BELIEVE
IS A ROLF BEELER GRUYèRE MOUSSE.
ONE MINUTE TO GO.
ALL RIGHT, THE CHALLENGER'S GOUGèRES--
THEY'RE ON THEIR WAY INTO A BASKET WHERE THEY BELONG,
AS GOUGèRE'S GONNA BE THE FIRST COURSE,
'CAUSE IT'S A LAW IN FRANCE THAT IF YOU HAVE GOUGèRES,
YOU HAVE TO SERVE IT FIRST.
LET'S TAKE A LOOK AT THE REST OF THE DISHES.
UH, OKAY, NOW HE'S GOT THAT GNOCCHI WITH THE TRUFFLES.
THEY GRATED SOME KALTBACH GRUYèRE ON TOP OF THAT.
UH, HE'S GOT THE HAM-WRAPPED BANANA WITH THE MELTED KALTBACH.
FUNNY. HE'S GOT THE VEAL STUFFED WITH THE KALTBACH GRUYèRE
AND THE CHEESY POTATOES, OF COURSE.
AND HE'S GOT HIS GRUYèRE-APRICOT DESSERT DISH.
30 SECONDS.
AND DOWN GO THOSE HAZELNUTS,
ANOTHER KIND OF SAVORY-SWEET ADDITION THERE.
ALL RIGHT, THE IRON CHEF IS NOW PLATING HIS CHERRY JUICE.
AND IT LOOKS LIKE THAT ROLF BEELER MOUSSE
IS GOING ON TOP OF THAT.
UH, CHERRIES AND CHEESE ON BOTH SIDES OF THAT PLATE.
NINE, EIGHT,
SEVEN, SIX, FIVE,
OKAY, I'M DONE.
AND BATTLE GRUYèRE IS HISTORY IN KITCHEN STADIUM.
(cheers and applause)
(Nicolas) YEAH.
LADIES AND GENTLEMEN, THE BATTLE IS OVER.
JUDGMENT IS NOW UPON US,
BUT BEFORE THE JUDGES CAN TAKE UP THEIR TASTY TASK,
WE MUST READ THE RULES.
AND KEVIN BRAUCH IS GONNA DO THAT RIGHT NOW. KEVIN.
THANKS A LOT, ALTON BROWN. OKAY, EVERYONE,
HERE IN KITCHEN STADIUM, IT GOES SOMETHING LIKE THIS.
EACH JUDGE CAN AWARD A CHEF UP TO 20 POINTS,
WITH 10 POINTS POSSIBLE FOR TASTE,
ANOTHER 5 POINTS FOR PLATING DESIGN,
FINALLY AS MANY AS 5 POINTS FOR THEIR ORIGINALITY
IN THE USE OF TODAY'S SECRET THEME INGREDIENT.
MAY THE BETTER CHEF PREVAIL.
NICELY DONE, KEVIN. NOW LET'S GET UP TO THE CHAIRMAN'S TABLE,
GET THE JUDGING UNDER WAY.
CHEF CANTREL.
PLEASE TELL US WHAT YOUR INSPIRATION WAS
FOR TODAY'S SECRET INGREDIENT.
I WANTED TRADITIONAL.
FOR THE FIRST COURSE WE HAVE A GOUGèRE.
IT'S A TRADITIONAL DISH STUFFED WITH BéCHAMEL AND CHEESE.
(laughter)
OH, WOW. YOU'D THINK WITH ALL THAT CREAMINESS,
YOU COULDN'T FIND THE GRUYèRE, BUT YOU ACTUALLY STILL CAN.
I THINK IT'S FANTASTIC.
THE FLAVOR--YOU CAN REALLY FEEL THE SHARPNESS
OF THE GRUYèRE INSIDE-- INSIDE THE BéCHAMEL, TOO.
THANK YOU.
I DON'T KNOW THAT I NEEDED THAT MUCH BéCHAMEL.
I DON'T KNOW WHETHER I FELT
THAT I GOT SO MUCH OF THE CHEESE TASTE
IN THE ACTUAL GOUGèRE.
I DIDN'T ANTICIPATE THERE TO BE ANY KIND OF FILLING,
SO BITING IN AND HAVING THAT BURST
NO, IT IS. IT'S WITTY.
MERCI, CHEF. NEXT COURSE, PLEASE.
THE SECOND COURSE
IS A PARISIAN GNOCCHI
WITH BLACK TRUFFLE, CHEESE,
AND A LITTLE TOUCH OF BABY WATERCRESS.
AND YOU GET SUCH A HIT OF THE GRUYèRE,
AND YET IT'S SO GENTLE AS WELL,
I SUPPOSE BECAUSE THE TEXTURE IS SO LIGHT. MMM.
THE TRUFFLE ARE PRONOUNCED TOO MUCH
COMPARED TO THE GRUYèRE.
I WOULD HAVE PUT MAYBE A LITTLE BIT MORE GRUYèRE INSIDE.
YOU HAVE TO TASTE IT NOW
AND ASK YOURSELF,
NO.
I AGREE. I AGREE, BUT YOU'RE VERY STRICT.
I JUST-- ALL I ASK MYSELF IS,
IS THIS GIVING ME PLEASURE? YES.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
CHEF.
THE THIRD COURSE IS AN ENDIVES AU JAMBON.
BUT WHEN I'M A KID, I DON'T LIKE THE ENDIVE,
SO MY GRANDMOTHER PUT BANANA.
JUST WITH GRUYèRE ON THE TOP.
WE HAVE THE SWEET AND THE SALTY.
THE COMBINATION OF FLAVORS IS TERRIFIC,
AND THE HAM AS WELL, 'CAUSE IT HAS A LITTLE BIT
(Nigella) HMM.
THAT WITH ALL THE CHEESE AND THE CRèME FRAîCHE
YEAH, IT'S A GREAT DISH,
GREAT COMBINATION OF FLAVOR, TEXTURE--UNBELIEVABLE.
THANK YOU.
THANK YOU, CHEF.
NEXT COURSE, PLEASE.
CHEF.
THE FOURTH COURSE--
WE GO WITH VEAL TENDERLOINS
STUFFED WITH THE GRUYèRE, SERVED WITH AN ALIGOT.
IT'S A MASHED POTATO WITH A LOT OF CHEESE.
THE ALIGOT-- I WILL HAVE IT
MORE ELASTIC WITH THE CHEESE INSIDE, YOU KNOW?
LIKE, WHEN YOU TAKE THE ALIGOT, AND IT GOES--
YEAH, LIKE TELEPHONE STRING, MM-HMM.
THANK YOU.
EVEN IF YOU DID NOT KNOW WHAT BATTLE THIS WAS,
AND YOU SAT DOWN, YOU'D BE LIKE,
THE GRUYèRE IS THERE, BUT IT'S NOT HITTING ME OVER THE HEAD.
I THINK THAT THIS DISH REALLY SINGS
THANK YOU.
THANK YOU, CHEF. NEXT COURSE, PLEASE.
MY LAST COURSE
IS A CLAFOUTI OF APRICOT AND GRUYèRE.
WE HAVE GRUYèRE CANDIES,
AND WE HAVE A SHOT OF KIRSCH,
VERBENA, AND APRICOT
WOW.
MMM.
YEAH.
(laughter)
I HAVE TO SAY THE CLAFOUTIS ARE REALLY AMAZING.
OH, YEAH, THE QUALITY OF THE CLAFOUTIS.
I KNOW, BUT I FIND IT A CHALLENGE TOO FAR.
THE TWIN THING OF THE GRUYèRE CANDIES
AND THE APRICOT WITH THE GRILLED CHEESE ON TOP--
FOR ME, THOSE WERE THE WINNERS.
I-IT'S VERY DIFFICULT TO MAKE A DESSERT USING GRUYèRE.
I-IN A WAY, YOU DO HAVE TO MOVE INTO THE FUNNY TURNS.
BUT I THINK THE FLAVOR OF THE CLAFOUTI IS, LIKE, WOW.
JUDGES, PLEASE GIVE US YOUR OVERALL ASSESSMENT
OF CHEF CANTREL'S MEAL.
I WAS ENCHANTED.
ON THE WHOLE, I WAS SO DELIGHTED TO BE PROVED WRONG
WHEN MY FEARS THREATENED TO GET THE BETTER OF ME.
THANK YOU.
IT DEFINITELY BROADENED MY PERSPECTIVE,
AT LEAST WHAT GRUYèRE CAN DO,
THANK YOU.
I THINK WE--WE FEEL IN EVERY DISH
THE GRUYèRE CHEESE IN BALANCE
WITH YOUR OTHER INGREDIENTS.
THANK YOU.
CHEF CANTREL, THANK YOU FOR A WONDERFUL MEAL.
(cheering)
WHEN "IRON CHEF AMERICA" CONTINUES.
♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
THE CHALLENGER CHEF CANTREL
HAS PRESENTED FIVE GRUYèRE CHEESE COURSES.
AND NOW IT'S IRON CHEF FORGIONE'S TURN
TO SEE IF HE CAN MELT OUR JUDGES WITH HIS TASTY OFFERINGS.
IRON CHEF FORGIONE.
WHAT DID YOU FIND MOST CHALLENGING
ABOUT TODAY'S SECRET INGREDIENT?
I'M SURE WE ALL LOVE GRUYèRE CHEESE,
BUT AS THE STAR,
SOMETIMES THAT MIGHT BE A LITTLE DIFFICULT.
WHAT I DID IN ALL FIVE COURSES IS PRETTY MUCH A SPIN
ON SOMETHING VERY CLASSIC
PLEASE TELL US
SO THE FIRST COURSE
IS A "FRENCH ONION SOUP."
WE'VE MADE A CROSTINI WITH ALL THREE CHEESES--
THE YOUNG, THE KALTBACH, AND THE ROLF BEELER.
AND THE JUS IS-- AGAIN, IT'S FRENCH ONION SOUP,
BUT WE REDUCED IT DOWN, ADDED A TOUCH OF BLACK PEPPER.
WOW.
I FIND IT DIFFICULT BECAUSE OF THE THREE CHEESES.
I DON'T KNOW THAT I CAN DISTINGUISH
ONE CHEESE FROM ANOTHER, BECAUSE OBVIOUSLY AS THEY MELT,
IT JUST BECOMES...
CHEESE.
YOU KNOW, IT'S THE ROLF BEELER IS THE ONE THAT--
I GET THAT ONE IN OPPOSITION TO THE GRUYèRE
THAT YOU FIND IN THE TYPICAL FONDUE
OR ELEVATED GRILLED CHEESE SANDWICH.
I WOULD DESCRIBE IT
AS A PERFECT MODERN ONION SOUP.
THANK YOU.
IRON CHEF.
SO THE NEXT COURSE IS KIND OF A PLAY
ON CHICKEN CORDON BLEU AND TATER TOTS.
WHAT I TRIED TO DO
IS KIND OF MAKE IT ELEGANT.
WE STUFFED THE CHICKEN THIGH
WITH A LITTLE PROSCIUTTO DI PARMA,
MMM.
AND THEN ON THE RIGHT IS THE TATER TOT
STUFFED WITH THE KALTBACH CHEESE.
I THINK I WOULD HAVE LIKED TO HAVE A LITTLE BIT MORE, UH,
THE GRUYèRE CHEESE INSIDE THE TATER TOTS.
I THINK THE GRUYèRE INSIDE THE CHICKEN CUTLETS--
THANK YOU.
NOW I THOUGHT THERE WAS A LOT OF CHEESE IN THE TATER TOTS.
AND I THOUGHT IT WAS WITTY,
WITHOUT DRAWING ATTENTION TO ITSELF.
THANK YOU.
THANK YOU.
IRON CHEF, PLEASE TELL US
SO ONE OF MY FAVORITE THINGS TO DO
WITH GRUYèRE CHEESE IS TO MAKE CREAMED SPINACH.
A LOT OF TIMES IT'S MADE WITH A BéCHAMEL.
AND WHAT I'VE DONE HERE IS TO REPLACE THE BéCHAMEL,
AND MAKE IT A LITTLE BIT LIGHTER WE ADDED A SUNCHOKE PURéE,
40-MINUTE POACHED EGG.
AND THEN ON TOP YOU HAVE SUNCHOKE CHIPS,
A CHIFFONADE OF SPINACH, AND THEN THERE'S A LITTLE CRISP.
THE CHEESE IS-- IT'S ALMOST LIKE A--
AN INTOXICANT.
I LIKE THE WAY YOU THINK.
WHEN YOU LOOK AT THE DISH AND WHEN YOU TASTE IT,
DIFFERENT.
OUT OF IT.
YES, YES, VERY.
I WOULD HAVE PUT A LITTLE BIT MORE, MAYBE,
CHEESE INSIDE THE CREAMED SPINACH,
BUT YOU KNOW, I LIKE A LOT OF CHEESE IN THE FOOD.
THANK YOU, IRON CHEF.
NEXT COURSE, PLEASE.
OKAY, GUYS, SO FOR YOUR ENTRéE OR MEAT COURSE,
WE HAVE A DRY-AGED PRIME STRIP STEAK,
A GRUYèRE CHEESE BUTTER,
A GRUYèRE CHEESE TUILE.
WE THEN HAVE A MOREL MUSHROOM AND SUMMER TRUFFLE
GRUYèRE CHEESE AU GRATIN.
CHEESE AND MEAT IS SO GREAT TOGETHER, ISN'T IT?
IT'S LIKE HUGS AND KISSES.
SEE, THAT'S WHY YOU EAT GRUYèRE, I THINK.
MMM.
(Laurent) IT'S GOOD.
I LIKE THE IDEA OF THE CHEESE INSIDE THE BUTTER.
THANK YOU.
THANK YOU.
SO FOR THE FINAL COURSE,
ON THE LEFT YOU HAVE A SLICE OF THE AGED ROLF BEELER
IN THE FORM OF A CHEESE COURSE
WITH A LITTLE CHERRY AND BLACK PEPPER CHUTNEY,
SOME CANDIED HAZELNUTS AND A LITTLE MICRO WATERCRESS.
AND THEN ON THE RIGHT WE'VE TURNED THE CHUTNEY
I LOVE CHEESE AND CHUTNEY.
I MEAN, IN A SENSE YOU'RE PLAYING VERY MUCH
TO AN ENGLISH SENSIBILITY THERE,
'CAUSE IT'S SOMETHING WE EAT A LOT.
THE SHARPNESS OF THE CHERRY REALLY BRINGS OUT
THE RICHNESS OF THE CHEESE. FANTASTIC.
THANK YOU, CHEF.
I DON'T THINK YOU NEED THE HAZELNUTS.
FOR ME, IT GOES INTO KIND OF POPCORN TERRITORY.
YEAH, I THINK THE HAZELNUTS BRING--BRING A LOT TO THE DISH.
ACTUALLY, JUST--SORRY FOR DISAGREEING WITH YOU.
I DON'T--WHY WOULD I MIND THAT YOU DISAGREE WITH ME?
I KNOW I'M RIGHT.
THE LITTLE PIQUANCY YOU HAVE OF THE--THE AGED CHEESE
GOES WELL WITH-- WITH THE NUTS.
(Adam) WHAT DID YOU THINK OF THE SOUP?
I DON'T BELIEVE YOU WOULD PROBABLY
REALLY SERVE IT.
I THINK IT'S A-A CULINARY WITTICISM.
YES,
A CHEFFY THING.
JUDGES, PLEASE GIVE US YOUR OVERALL ASSESSMENT
I LIKED THE FACT THAT THERE WERE DIFFERENT DIMENSIONS TO IT
IN SORT OF CREATING THE ESSENCE OF GRUYèRE.
TO MAKE IT ACCESSIBLE AND PUT IT IN THINGS
LIKE CHICKEN CORDON BLEU, INTO STEAK,
INTO A SIMPLE CHEESE COURSE
REALLY ALLOWED THE INGREDIENT TO SHINE, AND I THINK THAT
THAT'S REALLY WHAT THIS WHOLE THING IS ABOUT.
THE IRON CHEF PLAYED A LOT WITH THE FLAVOR OF THE CHEESE
IN ALL THE DISHES.
AND I THINK THAT'S WHAT WE NEEDED TO SEE.
I THINK THIS MENU HAS A CERTAIN
SORT OF RAMBUNCTIOUSNESS, AND IT'S QUITE FEISTY.
AND IT'S PASSIONATE, AND IT'S QUITE UNCOMPROMISING.
THANK YOU.
THANK YOU, JUDGES.
IRON CHEF FORGIONE, THANK YOU FOR AN AMAZING MEAL.
(cheering)
(Alton) THE VERDICT WHEN "IRON CHEF AMERICA" RETURNS.
♪♪
HI, FOOD FANS, WELCOME BACK TO KITCHEN STADIUM.
UH, THE BATTLE IS OVER. JUDGMENT HAS BEEN RENDERED.
AND WE ARE READY TO HEAR THE VERDICT.
KEEP IN MIND, THERE ARE 20 POSSIBLE POINTS HERE.
10 CAN BE GIVEN FOR THE TASTE AND FLAVOR OF THE DISHES,
5 FOR PLATING AND PRESENTATION,
AND A FINAL 5 FOR ORIGINALITY.
SO LET'S GO UP TO THE CHAIRMAN AND FIND OUT
WHOSE CUISINE REIGNS SUPREME.
TODAY TWO CHAMPIONS MET
IN BATTLE GRUYèRE CHEESE HERE IN KITCHEN STADIUM.
CHEF CANTREL.
IRON CHEF FORGIONE.
THE JUDGES HAVE SPOKEN, AND THE WINNER IS...
♪♪
(cheers and applause)
(mouths words)
(Alton) WOW, AN IMPRESSIVE CLEAN SWEEP
OF ALL THREE CATEGORIES
FOR THE CHALLENGER CHEF NICOLAS CANTREL,
HIS FRENCH FAMILY TRADITIONS PROVING TOO FLAVORFUL
FOR OUR NEWEST IRON CHEF MARC FORGIONE'S
FRESH INTERPRETATIONS OF CLASSIC FRENCH FOODS.
AND SO IT GOES HERE IN KITCHEN STADIUM.
I CLOSE WITH THE WORDS OF THE INFLUENTIAL WRITER
AND HOME ECONOMIST ADELLE DAVIS, WHO WROTE,
"WE ARE INDEED MUCH MORE THAN WHAT WE EAT,
"BUT WHAT WE EAT CAN NEVERTHELESS
HELP US TO BE MUCH MORE THAN WHAT WE ARE."
CONFUSED? ME, TOO, BUT IT SOUNDS GREAT.
I'M ALTON BROWN. ON BEHALF OF THE CHAIRMAN,
KEVIN BRAUCH, AND EVERYONE HERE AT KITCHEN STADIUM,
I BID YOU GOOD EATING.
(cheers and applause)
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.