Top Chef ™
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Mextlapique of Vegetables
Chef Gabri: "I made a reinterpretation of mextlapique. Charcoal vegetables, confit of corn, black truffle beans, pickled mushrooms and celery. But I forgot to plate my chicken emulsion. The beans were cooked in pork fat."
Judging
Adam Handling: "It looked like a lot of dried things, but as soon as I tasted that puree on the bottom, I thought it was really tasty."
Angela Hartnett: "I mean, I'm all for charring, but that just left this burnt sort of taste in my mouth."
Vineeet Bhatia: "Such a shame he forgot the espuma (emulsion). It would have actually changed the dish a lot. Taken it to a different level."
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