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Top Chef ™
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From the hands of Mother Nature
Chef Buddha: "This is called from the hands of mother nature. So you're going to be taking vegetables to dip in a caramelized onion and black garlic puree with the Brillat-Savarin. And on top we have a shallot and bread crumble with pickled vegetables."
Gaggan Anand: "I liked the way he used leaves to eat it, which is a great idea."
Gail Simmons: "The black garlic, and the onions, and the little pickled mushrooms ... like it all was quite subdued, but very elegant."
Tom Colicchio: "I enjoyed Buddha's dish, and I liked his story, but he talks about Mother Nature's bounty. If you're going to go in that direction, I want to see more radishes. I want to see more vegetables, more bounty in there."
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