Second course of the red team's Tomme cheese flight, paired with chardonnay. Duyen: "Next, what you have is a roasted and fried sunchoke with a Tomme cheese sauce." As the owner of a wine and champagne business, Duyen led the team's pairing strategy, telling teammates to cook freely while she matched wine to food. She had also considered a Tomme foam element during planning. Judges praised the sunchoke pairing as a smart, well-considered choice.