Top Chef ™

Baker:

Season:

Week:

Duyen

Top Chef, Carolinas

3

Challenge Type:

Brioche Chicken Galantine

Brioche Stuffed Chicken Galantine with Basil Spirulina Puree and Activated Charcoal Parsnip Puree

{Duyen}: "Brioche stuffed chicken. Then I made a puree out of basil and spirulina to give it that green color. On the side, you have parsnip puree that has that color from activated charcoal." When asked to characterise the colour of the parsnip puree: {Duyen}: "Gray." During prep: "I've done galantines before. Seventy-five percent of the dish is inside this rolled chicken. So if I finish those tonight, tomorrow I am home free." Also: "I got turmeric on my onions. Papa green with my crab."

Judges: "The sauce is fine and passable, but the color there is just not something you really want to dive into." Tom: "I just don't understand how you make a gray parsnip. It's literally the opposite of color." Dish placed among the weaker entries of the elimination challenge.

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