Top Chef ™
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Scallop Chou Farci with Yuzu Kosho Foam
Chef Danny (during preparation): " The chou farci, it's incredibly rustic and hearty, but I'm using Japanese techniques. Really subtle, delicate flavors."
Chef Danny, presenting to judges: "I made for you a scallop chou farci with a yuzu kosho sauce. When were talking about chaos, I wanted to do something a little different with something really classic."
Judging
"Danny's dish is just beautiful. It is technical. It is luscious."
"But to do it, to make that mousse out of the scallops, it can get eggy, it can get squeaky, and it is like silken tofu."
"This is like a duck. There's no chaos on the surface, but it's just paddling away underneath. It's crazy and tastes amazing."
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