WEBVTT 00:00:18.940 --> 00:00:22.527 Haute cuisine mixed with great battles. 00:00:22.610 --> 00:00:26.531 That's the menu we always serve on Iron Chef Brazil. 00:00:29.325 --> 00:00:32.620 To make it to the final, today's challenger must 00:00:32.704 --> 00:00:34.873 win his duel against the Iron Chef 00:00:34.956 --> 00:00:37.542 and pass Rafael Gomes' 90 points. 00:00:39.419 --> 00:00:45.175 Today's guest judge is an actor, comedian, and long-time friend. 00:00:45.258 --> 00:00:46.134 Nelson Freitas. 00:00:47.218 --> 00:00:49.345 NELSON FREITAS ACTOR 00:00:49.471 --> 00:00:53.058 The last chef who could snatch Rafael's spot in the finale 00:00:53.141 --> 00:00:55.060 will come to the battle now. 00:00:55.643 --> 00:00:56.978 I almost escaped. 00:00:57.479 --> 00:01:00.440 Chef Adriano de Laurentiis, come to the arena. 00:01:01.775 --> 00:01:02.734 Atta boy. 00:01:06.654 --> 00:01:10.075 I'm Adriano, the chef and owner of the Cais restaurant. 00:01:10.784 --> 00:01:13.369 When our family would travel together, 00:01:13.495 --> 00:01:18.041 my dad would always challenge me to eat the most different thing 00:01:18.083 --> 00:01:19.667 available on the menus. 00:01:19.793 --> 00:01:23.379 So I started developing this curiosity 00:01:23.463 --> 00:01:26.091 and this passion for experiencing new things. 00:01:29.928 --> 00:01:33.681 I actually learned how to cook inside professional kitchens. 00:01:35.600 --> 00:01:38.478 I started studying and working at restaurants. 00:01:38.520 --> 00:01:40.688 Then it started getting serious. 00:01:42.774 --> 00:01:44.818 My specialty is fish and seafood. 00:01:44.901 --> 00:01:47.028 At the restaurant, we always try to make it 00:01:47.112 --> 00:01:52.951 in a way that respects the product and uses it completely. 00:01:53.034 --> 00:01:56.371 I think the main point is to understand new uses 00:01:57.038 --> 00:02:01.042 for a product that has been used in a tedious way most of the time. 00:02:05.296 --> 00:02:07.715 Challenging Chef Adriano de Laurentiis is renowned 00:02:07.841 --> 00:02:11.261 for applying sophisticated techniques to simple dishes. 00:02:11.344 --> 00:02:16.432 Adriano delivers haute cuisine while having fun with his friends. 00:02:16.516 --> 00:02:19.727 Chef Adriano, while watching you in the locker room, 00:02:19.853 --> 00:02:21.646 we see you're easygoing and fun. 00:02:21.729 --> 00:02:23.857 Is that what you're bringing to the arena 00:02:23.982 --> 00:02:26.526 or will you be crazy and tense? 00:02:26.568 --> 00:02:29.404 I'll try. I mean, I can't promise anything 00:02:29.445 --> 00:02:33.158 because all cameras will be on me, and I'm not used to that. 00:02:33.283 --> 00:02:34.826 For the last battle, 00:02:34.868 --> 00:02:39.414 we've chosen an Iron Chef who's taken Pará cuisine throughout the world. 00:02:39.455 --> 00:02:43.042 The northern Brazil culture follows him wherever he goes. 00:02:43.126 --> 00:02:44.878 That's what he's bringing today. 00:02:45.003 --> 00:02:48.339 Iron Chef Thiago Castanho, join us. 00:02:53.428 --> 00:02:57.390 I'm Thiago Castanho, a chef from Belém do Pará, in the Amazon. 00:02:59.267 --> 00:03:02.187 For me, cuisine goes beyond providing, 00:03:02.270 --> 00:03:05.398 beyond feeding, beyond gathering people. 00:03:05.481 --> 00:03:09.194 It's also communicating and expressing a people's culture, 00:03:09.319 --> 00:03:11.696 their reality, and who you are. 00:03:11.779 --> 00:03:16.075 I think cuisine is all that, and it can definitely be more from now on. 00:03:20.496 --> 00:03:22.457 I don't come from a family of chefs, 00:03:22.498 --> 00:03:25.627 but the kitchen was always a huge part of it anyway. 00:03:25.752 --> 00:03:29.797 And the one who ruled it wasn't my mom. My dad would cook at home. 00:03:31.507 --> 00:03:34.302 Then I felt the need to actually go to culinary school. 00:03:34.385 --> 00:03:37.138 I left Belém because there was no such thing there then. 00:03:37.222 --> 00:03:40.391 I ended up in São Paulo. I took a two-year culinary course 00:03:40.475 --> 00:03:42.518 and realized I wanted to intern overseas. 00:03:42.644 --> 00:03:46.022 So I chose Portugal. At the time, I worked with a chef 00:03:46.105 --> 00:03:49.108 who was working on renovating Portuguese cuisine. 00:03:49.734 --> 00:03:51.236 While I was working there, 00:03:51.361 --> 00:03:53.905 I thought I could do the same in Belém. 00:03:53.947 --> 00:03:57.784 I'm bringing lightness to a cuisine that's very traditional and abundant. 00:04:01.120 --> 00:04:03.331 When I started innovating the Amazon cuisine, 00:04:03.957 --> 00:04:08.253 I knew I was on the right path because people were saying I was on the wrong one. 00:04:08.336 --> 00:04:10.380 You know, it was something new. 00:04:10.463 --> 00:04:13.841 It's about how to work the ingredients differently, 00:04:13.967 --> 00:04:16.344 in a way we don't eat in the traditional model. 00:04:17.220 --> 00:04:20.848 We have the opportunity to eat the most ancestral food Brazil has. 00:04:20.974 --> 00:04:22.100 I can guarantee that. 00:04:22.850 --> 00:04:23.977 It's a great challenge, 00:04:24.102 --> 00:04:28.147 but these years at Remanso do Bosque have taught me to have fun. 00:04:28.231 --> 00:04:30.566 So I know we'll at least cook and have fun. 00:04:38.199 --> 00:04:41.369 Iron Chef Thiago Castanho is one of the great ambassadors 00:04:41.452 --> 00:04:43.871 of the ingredients and flavors from Pará. 00:04:44.497 --> 00:04:47.709 Cooking runs in the blood of his entire family. 00:04:47.792 --> 00:04:52.005 Thiago's built a modern and innovative cuisine on top of tradition. 00:04:53.006 --> 00:04:54.549 -It's a pleasure. -How are you? 00:04:54.590 --> 00:04:56.509 -It's so cool it's you, dude. -Really? 00:04:59.137 --> 00:05:02.557 We'll have a water duel. 00:05:03.016 --> 00:05:06.811 This battle's secret ingredient is... 00:05:09.188 --> 00:05:10.189 fish. 00:05:13.901 --> 00:05:15.153 Damn. 00:05:15.236 --> 00:05:16.696 Yeah, man. 00:05:16.738 --> 00:05:20.116 FISH 00:05:21.034 --> 00:05:23.119 -We gotta catch them, dude. -Yeah. 00:05:23.619 --> 00:05:25.330 -Wow, Adriano will kill it. -Wow. 00:05:26.706 --> 00:05:32.045 You'll have an hour and a half to prepare a five-course menu. 00:05:32.170 --> 00:05:34.339 All dishes must contain fish. 00:05:34.422 --> 00:05:38.760 Your first dish has to be served in up to 20 minutes. 00:05:40.261 --> 00:05:43.139 There's a special request as always, right? 00:05:43.222 --> 00:05:48.644 At least one of the dishes has to contain smoked fish. 00:05:50.772 --> 00:05:53.941 But the second request is cooler. 00:05:55.193 --> 00:05:59.322 In another dish, you have to use a freshwater fish... 00:06:01.366 --> 00:06:03.785 that you'll have to get from that tank. 00:06:06.079 --> 00:06:08.664 You really are fishing today. 00:06:09.665 --> 00:06:11.959 Chefs, on your marks. 00:06:22.178 --> 00:06:25.807 Your one and a half hours in the kitchen starts... 00:06:28.267 --> 00:06:30.561 -It's the stare-down. -Damn. 00:06:34.982 --> 00:06:35.817 Now. 00:06:39.570 --> 00:06:40.863 Good luck. 00:06:42.824 --> 00:06:43.825 Oh, damn. 00:06:44.784 --> 00:06:47.995 -He almost fell. -He almost fell in the tank. 00:06:48.121 --> 00:06:49.372 Oh, my God. 00:06:49.455 --> 00:06:50.790 -Go. -Get the fish. 00:06:50.873 --> 00:06:53.376 I think that's the last thing the chefs expected. 00:06:53.459 --> 00:06:56.712 -Having to fish. -At this point in the competition. 00:07:00.675 --> 00:07:01.676 -Nice. -You get it? 00:07:01.717 --> 00:07:02.844 Let it go. 00:07:02.885 --> 00:07:05.012 -With his hands. -He got it. 00:07:06.597 --> 00:07:10.101 -Did you feel that? -Such an exciting beginning. 00:07:14.439 --> 00:07:17.316 This is a pirarucu, which is from the Amazon. 00:07:17.442 --> 00:07:21.696 They're very big fish with huge scales. 00:07:22.321 --> 00:07:26.159 They can weigh up to 300 kg. 00:07:26.242 --> 00:07:28.327 -It can't be too cooked. -Right. 00:07:28.411 --> 00:07:31.289 -It tastes terrible if you do. -Just sear it. 00:07:31.914 --> 00:07:32.874 Like salmon. 00:07:34.625 --> 00:07:38.296 Judges, what did you think of the fishing? Was it unusual? 00:07:38.337 --> 00:07:39.922 -It was a first. -Right. 00:07:40.006 --> 00:07:42.049 Both did well. They got them right away. 00:07:42.175 --> 00:07:43.468 I was shocked. 00:07:46.596 --> 00:07:49.765 We're making three more inventive dishes. 00:07:50.766 --> 00:07:53.769 For two of them, we're using parts that are thrown out. 00:07:53.853 --> 00:07:56.022 We're using fish skin and head. 00:07:56.063 --> 00:07:59.192 We're presenting dishes that are part of our history. 00:07:59.275 --> 00:08:02.862 One represents Remanso do Bosque and the other Remanso do Peixe. 00:08:02.945 --> 00:08:06.866 Iron Chef Thiago's making fish to pay homage to his restaurants. 00:08:07.492 --> 00:08:08.367 Look at that. 00:08:12.914 --> 00:08:16.083 We'll start with a raw fish dish to use the time well 00:08:16.167 --> 00:08:18.211 because we must be fast. 00:08:18.294 --> 00:08:20.546 I'm making a common snook crudo. 00:08:20.630 --> 00:08:23.466 You just skin it and put a bit of salt. 00:08:23.549 --> 00:08:27.678 I'll add tomato water and oyster sauce. It will add lots of umami to the dish. 00:08:28.346 --> 00:08:31.641 It will act like soy sauce in a sushi plate. 00:08:31.682 --> 00:08:36.312 "Umami" is a Japanese word that means "savory." 00:08:36.395 --> 00:08:38.689 When a dish contains an umami ingredient, 00:08:38.773 --> 00:08:42.610 it creates more salivation and we feel like eating more. 00:08:51.786 --> 00:08:53.287 I'm making the moqueca base. 00:08:53.371 --> 00:08:56.582 It's a paraense moqueca. Instead of coconut milk like the baiana, 00:08:56.666 --> 00:08:58.709 we're using tucupi. 00:08:59.669 --> 00:09:02.421 Sous chef Felipe is Iron Chef Thiago's brother. 00:09:02.547 --> 00:09:04.799 It's cool seeing them cooking together, right? 00:09:04.840 --> 00:09:07.802 -Their parents must be so proud. -Exactly. 00:09:07.843 --> 00:09:09.387 A family who cooks together. 00:09:09.428 --> 00:09:12.139 -Talk to me, okay, Matheus? -Okay, Ca. 00:09:12.223 --> 00:09:15.017 Tell me if you need help with the tomato water, Didi. 00:09:15.101 --> 00:09:16.143 -Sure, Ca. -I'm here. 00:09:16.269 --> 00:09:19.146 Sous chef Catarina has worked at Cais from the start, 00:09:19.272 --> 00:09:22.024 and today she's his right hand in the kitchen. 00:09:22.108 --> 00:09:24.610 I'm peeling potatoes. They'll be diced, 00:09:24.694 --> 00:09:26.445 so I can save some time. 00:09:26.571 --> 00:09:29.282 The potato's going with the mandatory smoked fish. 00:09:29.365 --> 00:09:33.035 We make very smooth mashed potatoes with a lot of butter and fat. 00:09:33.160 --> 00:09:35.121 -Where's the saucepan? -We're doing it. 00:09:35.162 --> 00:09:36.956 -There's a small one. -Found it. 00:09:37.039 --> 00:09:40.376 The potatoes take longer to cook, so we're doing that first. 00:09:46.424 --> 00:09:49.552 Sous chef Matheus has worked in many restaurants, 00:09:49.635 --> 00:09:52.763 but he found his place working with Chef Adriano. 00:09:53.264 --> 00:09:54.890 I killed it with the snook. 00:09:55.975 --> 00:09:59.061 Thiago, you're making the fish for the tartare, right? 00:09:59.145 --> 00:10:00.563 -Yeah. -Great. 00:10:00.646 --> 00:10:03.190 -The oil's hot, okay? -Yeah, I just heated it up. 00:10:03.316 --> 00:10:05.443 Dude, this is intense. 00:10:05.901 --> 00:10:07.737 I thought it would be easier. 00:10:09.780 --> 00:10:13.200 -Oh. ***... -It's the stuff for the fish head, okay? 00:10:16.662 --> 00:10:18.456 I'm removing the sandperch's head. 00:10:19.206 --> 00:10:20.499 We're using it. 00:10:23.753 --> 00:10:25.504 Excuse me, Chef, coming through. 00:10:26.464 --> 00:10:28.341 -You're getting the cheek. -The cheek. 00:10:28.424 --> 00:10:29.634 The cheek and the fin. 00:10:29.717 --> 00:10:32.803 One of the tastiest parts of the fish is the cheek. 00:10:32.887 --> 00:10:34.347 -That's true. -Delicious. 00:10:34.430 --> 00:10:37.099 It's the part with the most collagen. 00:10:37.224 --> 00:10:38.601 -It's delicious. -Collagen? 00:10:38.684 --> 00:10:41.354 From then on, you must cook it properly 00:10:41.437 --> 00:10:43.939 to keep this collagen. That's important, you know? 00:10:44.440 --> 00:10:47.943 You've just gotten the fish head. What can we expect? 00:10:48.069 --> 00:10:49.612 We also have a fish head dish. 00:10:49.695 --> 00:10:52.114 Again, we're using something that's thrown out 00:10:52.198 --> 00:10:53.532 or just used for broth. 00:10:53.658 --> 00:10:56.369 The meat in the fish head holds the most flavor. 00:10:56.452 --> 00:10:59.747 Now I'm making the starter. It's a fish skin rind 00:10:59.830 --> 00:11:01.248 with marinated fish. 00:11:02.249 --> 00:11:04.210 We're serving it with white açaí. 00:11:04.835 --> 00:11:05.920 -White? -It's a type. 00:11:05.961 --> 00:11:07.838 I love fish skin rind. 00:11:07.963 --> 00:11:09.423 Fish skin is so good. 00:11:09.507 --> 00:11:12.843 The idea of using fish skin rind is to use precisely 00:11:12.968 --> 00:11:15.971 this part of the fish that's usually thrown out. 00:11:16.097 --> 00:11:19.350 Awesome, the sustainability mindset is all over the kitchen. 00:11:19.433 --> 00:11:21.227 -We'll see. -Good luck, Chef. 00:11:33.698 --> 00:11:35.783 Chefs, ten minutes have gone by. 00:11:37.284 --> 00:11:39.662 Wow, the crowd's crazy today. 00:11:42.289 --> 00:11:45.918 What's he making there? Look, it's pepper jelly, Laurent. 00:11:46.001 --> 00:11:47.712 -Pará peppers... -They're special. 00:11:47.795 --> 00:11:49.922 -I'm biased, I think... -Me too. 00:11:50.005 --> 00:11:53.843 That's genuinely Brazilian cuisine, if we could say that. 00:11:53.968 --> 00:11:55.261 Do you know Ver-o-Peso? 00:11:55.344 --> 00:11:57.513 Yeah, Ver-o-Peso is like an amusement park. 00:11:57.596 --> 00:11:59.098 -For a cook. -It's amazing. 00:11:59.140 --> 00:12:00.933 -An amusement park. -It's something. 00:12:01.434 --> 00:12:04.437 Thiago has that advantage because he's so close. 00:12:04.562 --> 00:12:09.859 Yeah, he's a great ambassador of the Pará cuisine. 00:12:11.360 --> 00:12:14.155 -Didico, the fin's out, okay? -Yeah? Okay. 00:12:14.697 --> 00:12:17.867 -What are you doing now? -I'm marinating the mushroom. 00:12:17.992 --> 00:12:19.034 All right, Ca. 00:12:19.160 --> 00:12:21.162 Potatoes are cooking. The pickle's ready. 00:12:21.287 --> 00:12:24.248 While this is blanching, I'll clean the snook. 00:12:26.876 --> 00:12:29.879 Sous chef Catarina's working on the eryngii mushroom. 00:12:31.338 --> 00:12:33.048 What's Chef Gustavo using? 00:12:33.174 --> 00:12:35.342 It's a steamer basket. 00:12:36.051 --> 00:12:37.303 It's an Asian steamer. 00:12:37.386 --> 00:12:39.972 I think using a steamer basket is interesting 00:12:40.055 --> 00:12:43.642 because it respects how delicate the fish is. 00:12:43.726 --> 00:12:46.854 Actually, for today's duel, I think the winner 00:12:47.480 --> 00:12:51.358 will be the one who most respects the primordial features of the fish. 00:12:53.778 --> 00:12:55.404 I'm flying high, dude. 00:12:55.488 --> 00:12:57.615 Me too. I cleaned a snook in five minutes. 00:12:57.698 --> 00:12:58.657 Let's go. 00:12:59.366 --> 00:13:02.703 For my smoked dish, we're using cold smoking on it 00:13:03.287 --> 00:13:06.165 and serving it as if it were pork. 00:13:06.207 --> 00:13:09.084 We're serving it with apple purée, applesauce, 00:13:09.168 --> 00:13:12.505 and cabbage salad with a bit of bacon. 00:13:12.630 --> 00:13:15.424 It's just a different idea of how to eat fish. 00:13:15.508 --> 00:13:18.344 Adriano's very speedy. He's wasting no time. 00:13:18.928 --> 00:13:21.347 -Working well and fast. -It's amazing. 00:13:21.931 --> 00:13:23.933 -Is the fish skin in the water? -Yes. 00:13:24.058 --> 00:13:27.228 I'll scrape it and put it in the oven. It's preheated, okay? 00:13:27.353 --> 00:13:31.106 We're making tortilla with potato salad, fried fish, and fresh salad. 00:13:31.232 --> 00:13:34.235 Then, while making the vegetables, I'll make a bean salad. 00:13:34.360 --> 00:13:37.530 Now I'm making rice pamonha and some fish head curry 00:13:37.655 --> 00:13:39.031 to go on top of it. 00:13:39.114 --> 00:13:42.117 Sous chef Gustavo's been friends with Thiago since college. 00:13:42.201 --> 00:13:45.120 He's worked a long time at the Castanho family restaurant. 00:13:45.246 --> 00:13:48.791 I was there for four years. Then I came back and opened my restaurant. 00:13:48.833 --> 00:13:51.836 Sometimes we meet, and today's one of the rare chances 00:13:51.961 --> 00:13:55.214 we get to cook together, so we're having a lot of fun. 00:13:55.256 --> 00:13:58.425 Chefs, five minutes left to deliver the first dish, okay? 00:13:58.509 --> 00:14:00.386 -Okay. That's enough. -Okay. 00:14:00.469 --> 00:14:02.388 They're all very cool, like, "Okay." 00:14:05.057 --> 00:14:08.561 After it's dry and dehydrated, the skin looks like that. 00:14:09.937 --> 00:14:12.106 It's like pork rind. 00:14:12.147 --> 00:14:15.985 And we make this very cool popcorn with what would be thrown out. 00:14:16.068 --> 00:14:19.780 -Now we'll get to the good part. -God. Screw my diet. 00:14:19.864 --> 00:14:21.699 -I'm screwing up. -What do you need? 00:14:21.782 --> 00:14:24.159 -I lost my fish. -What do you mean? 00:14:24.243 --> 00:14:25.661 Come on, Adriano. 00:14:26.161 --> 00:14:27.162 *** 00:14:27.246 --> 00:14:29.707 -I found it. -Nice. 00:14:32.001 --> 00:14:34.003 I'm trying to clean the pirarucu. 00:14:34.128 --> 00:14:37.006 It's the first time I've worked with this monster. 00:14:37.089 --> 00:14:39.550 But let's do this. It will work out in the end. 00:14:39.592 --> 00:14:43.095 It's a great challenge because river fish 00:14:43.178 --> 00:14:46.807 and freshwater fish have this very strong characteristic 00:14:46.891 --> 00:14:48.017 of tasting like dirt. 00:14:48.142 --> 00:14:49.018 That's right. 00:14:51.103 --> 00:14:52.021 Is the water good? 00:14:52.146 --> 00:14:53.647 -It's delicious. -Oh, yes. 00:14:55.441 --> 00:14:57.985 Challenging Chef Adriano has started plating. 00:14:58.027 --> 00:15:02.281 And the tomato water is exquisitely transparent. 00:15:02.364 --> 00:15:05.034 That's beautiful. I'm excited. 00:15:06.994 --> 00:15:09.663 -Didico, do you need help? -No, I'm okay. 00:15:09.747 --> 00:15:13.042 He seems to like something more monochromatic for his dish. 00:15:13.125 --> 00:15:14.460 -Minimalist. -Minimalist. 00:15:15.836 --> 00:15:19.632 This is white açaí,which I'm serving by itself, no sugar or anything. 00:15:19.715 --> 00:15:24.011 No granola, just like people think it's served in the North. 00:15:24.053 --> 00:15:27.181 Chefs, two minutes left to deliver the first dish, okay? 00:15:27.306 --> 00:15:28.474 This is ready, okay? 00:15:29.266 --> 00:15:31.185 I want some rind. Throw it my way. 00:15:31.268 --> 00:15:32.478 Let me taste it. 00:15:33.771 --> 00:15:35.481 If he's eating, why can't I? 00:15:35.606 --> 00:15:38.859 Chef Adriano's dish is ready. I'll get him so you can try it. 00:15:38.901 --> 00:15:39.985 Lord, have mercy. 00:15:40.069 --> 00:15:42.655 Chef Adriano, please, bring us your first dish. 00:15:42.738 --> 00:15:43.781 Nice, kid. 00:15:43.864 --> 00:15:45.074 Please. 00:15:49.578 --> 00:15:51.455 -How are you? -Sweet, like ballet. 00:15:53.582 --> 00:15:57.211 This is a snook crudo with tomato water, pine nuts, and oyster sauce. 00:15:57.336 --> 00:15:59.922 It's a very simple dish. We want the snook to be... 00:16:00.047 --> 00:16:01.674 -Appreciated. -The star. 00:16:01.757 --> 00:16:04.426 -The star. -I think that's the snook, a noble fish. 00:16:05.302 --> 00:16:08.597 The tomato water and oyster sauce are acting like soy sauce. 00:16:08.681 --> 00:16:11.517 It's full of umami. We added some lime for acidity. 00:16:11.642 --> 00:16:15.104 -It's very simple, but fresh. -Fresh, that's right. 00:16:15.229 --> 00:16:18.232 The tomato's subtle. You almost miss it. If you hadn't said... 00:16:18.357 --> 00:16:20.776 -But the aroma's amazing. -We can smell it. 00:16:21.360 --> 00:16:22.778 -Amazing. -Enjoy. 00:16:22.820 --> 00:16:24.530 I recommend eating it with a spoon 00:16:24.655 --> 00:16:29.243 so you get everything all at once: the oil, water, fish, and nuts. 00:16:29.368 --> 00:16:30.953 -Can we get back? -Yes, thanks. 00:16:31.036 --> 00:16:33.539 -Thank you. -You still have four more dishes. 00:16:34.707 --> 00:16:36.834 This tomato smell makes me... 00:16:36.959 --> 00:16:38.127 -It feels like... -Amazing. 00:16:38.252 --> 00:16:41.463 It's umami. It's what... Your mouth waters from smelling it. 00:16:41.547 --> 00:16:42.965 -So much. -What do you think? 00:16:43.048 --> 00:16:45.968 I think it's fantastic. The most curious thing 00:16:46.760 --> 00:16:49.972 is that you truly can't see the tomato. 00:16:50.097 --> 00:16:52.474 -Yeah. -But you can smell it. 00:16:52.558 --> 00:16:56.353 That's what makes it umami. Is that the name? 00:16:56.437 --> 00:16:57.438 -Yes. -Help. 00:16:57.521 --> 00:16:59.565 -The umami's hit. -It has hit hard. 00:16:59.648 --> 00:17:00.941 The umami was delivered. 00:17:00.983 --> 00:17:03.277 -There's nothing left, Laurent. -Laurent. 00:17:03.402 --> 00:17:06.280 Like my niece would say, Laurent's eaten every last bite. 00:17:06.363 --> 00:17:07.573 How was it? Delicious? 00:17:07.698 --> 00:17:10.993 Amazing. Incredible. Like I said, it was a total hit. 00:17:12.995 --> 00:17:15.456 We're out of time. I'll start the countdown, 00:17:15.539 --> 00:17:18.751 and Chef Thiago's still plating. But I have to do it. 00:17:19.251 --> 00:17:21.295 Ten, nine, 00:17:21.962 --> 00:17:24.006 eight, seven, 00:17:24.131 --> 00:17:26.008 six, five... 00:17:26.133 --> 00:17:27.760 -I don't want to look. -...four, 00:17:27.843 --> 00:17:30.846 three, two, one. 00:17:31.722 --> 00:17:34.516 Jeez, that was close. 00:17:34.600 --> 00:17:35.809 Wow. 00:17:35.893 --> 00:17:37.269 -Thrilling. -Last second. 00:17:37.311 --> 00:17:39.271 Please, Chef Thiago Castanho. 00:17:39.313 --> 00:17:41.023 Thiago. 00:17:41.106 --> 00:17:42.316 You did it. It worked. 00:17:42.900 --> 00:17:44.026 Thank you. 00:17:45.319 --> 00:17:47.613 -Hey. Good to see you. -Hey, man, how are you? 00:17:47.696 --> 00:17:48.822 How's it going? 00:17:49.448 --> 00:17:52.534 Iron Chef Thiago, please tell us about your first dish. 00:17:52.618 --> 00:17:55.621 If you've been to Belém, you know we eat fried fish and açaí. 00:17:55.704 --> 00:17:57.790 That's our version of it. 00:17:57.873 --> 00:18:00.000 It's pirarucu skin rind, 00:18:00.042 --> 00:18:02.836 fish marinade, and the açaí is pure white açaí. 00:18:02.920 --> 00:18:04.880 It grows at this time of year. 00:18:05.798 --> 00:18:08.509 Don't dip the fish in it. You'll eat the rind 00:18:08.592 --> 00:18:11.929 and when you're almost done eating, get a spoon of açaí. 00:18:12.012 --> 00:18:14.932 -White açaí. That's a first. -A spoonful, like soup. 00:18:15.015 --> 00:18:16.642 -One. Okay. -It's not a sauce. 00:18:16.767 --> 00:18:18.352 It's not a sauce or a dip. 00:18:18.435 --> 00:18:19.728 -It's part of it. -Right. 00:18:19.812 --> 00:18:22.064 -Thanks, Chef. Now go back. -Thank you. 00:18:22.898 --> 00:18:24.942 Hear the sound it makes. 00:18:25.609 --> 00:18:28.529 -Can you hear it? -Yes. I've never had fish rind. 00:18:29.363 --> 00:18:31.323 -I'm curious. Is it good? -Amazing. 00:18:31.365 --> 00:18:34.201 And it's nice that he's used the whole fish. 00:18:34.785 --> 00:18:37.329 They were both different. 00:18:37.371 --> 00:18:38.747 Technically... 00:18:39.373 --> 00:18:41.250 A completely different identity. 00:18:41.375 --> 00:18:42.251 Yeah. 00:18:42.376 --> 00:18:45.087 That means each of them left their signature there. 00:18:45.170 --> 00:18:48.382 Yeah, both dishes have a signature. Exactly, yeah. 00:18:55.222 --> 00:18:58.350 Well, judges, the first dishes were delivered and tasted. 00:18:58.392 --> 00:19:02.688 Now you have 25 points as the highest score for this dish, 00:19:02.771 --> 00:19:04.398 so good luck to you. 00:19:04.481 --> 00:19:05.649 -Thank you. -Thank you. 00:19:05.691 --> 00:19:06.692 Thank you. 00:19:06.817 --> 00:19:10.404 -So, people, now... -Now's the hard part for us. 00:19:10.529 --> 00:19:13.115 -Now we're screwed. -Eating is easy, but scoring... 00:19:13.699 --> 00:19:15.617 -Both are so good. -For me... 00:19:15.701 --> 00:19:20.247 Adriano's is more interesting, more elegant, more flavorful... 00:19:20.289 --> 00:19:22.416 It moves us more. 00:19:31.967 --> 00:19:33.010 I like this, dude. 00:19:35.137 --> 00:19:39.558 -Iron Chef Thiago, what are you doing? -I'm making fish head curry. 00:19:42.436 --> 00:19:44.813 He does use everything, huh? 00:19:44.897 --> 00:19:48.567 You know curry can be either a mix of seasonings 00:19:48.650 --> 00:19:51.111 or a technique for making something like a stew. 00:19:51.153 --> 00:19:53.280 It always takes lots of spices. 00:19:53.322 --> 00:19:56.450 Thiago's put together his own spice set. 00:19:58.452 --> 00:20:00.746 For the second dish, we're making fish cheeks. 00:20:00.871 --> 00:20:04.458 We're making sandperch cheek with compound butter. 00:20:04.541 --> 00:20:06.418 That's what I'm making now. 00:20:06.460 --> 00:20:09.254 It's a well-seasoned butter with finely-chopped things. 00:20:09.338 --> 00:20:12.341 We use a lot of this butter on it. 00:20:12.424 --> 00:20:15.302 We're serving it with some asparagus and bread farofa. 00:20:20.766 --> 00:20:22.309 Never eat hot farofa. 00:20:22.768 --> 00:20:26.146 Chefs, we have the scores for the first dishes, okay? 00:20:29.775 --> 00:20:32.361 I think Adriano's winning it by... 00:20:32.486 --> 00:20:34.363 I don't know, two points. 00:20:34.446 --> 00:20:37.741 Our Iron Chef Thiago has gotten a really high score. 00:20:37.783 --> 00:20:40.035 He's scored 23 points. 00:20:40.994 --> 00:20:42.037 We'll see. 00:20:43.747 --> 00:20:44.581 Adriano's is 24. 00:20:45.874 --> 00:20:47.334 Or he's getting 25. 00:20:48.710 --> 00:20:51.755 Our Challenging Chef has accomplished the impossible. 00:20:51.838 --> 00:20:53.465 -Is it 25? -It's 25. 00:20:53.924 --> 00:20:55.884 He's aced the first challenge with 25 points. 00:20:57.219 --> 00:21:00.180 ***, yeah! You're the man. 00:21:00.222 --> 00:21:01.515 ***, yeah. 00:21:01.598 --> 00:21:03.976 The arena is going crazy. Hot damn. 00:21:04.601 --> 00:21:05.936 Hot damn. 00:21:07.896 --> 00:21:09.189 How cute. 00:21:10.774 --> 00:21:12.567 They want to see a fight, dude. 00:21:12.651 --> 00:21:15.404 Thiago's face says, "Just wait and see, challenger." 00:21:15.487 --> 00:21:17.656 I knew there would be a catch. 00:21:18.907 --> 00:21:21.493 I think someone's a bit shaken. 00:21:21.576 --> 00:21:23.829 ***, yeah. -We'll wait and see. 00:21:23.912 --> 00:21:24.913 -*** -*** yeah. 00:21:24.997 --> 00:21:27.791 -Let's go. -Someone's a little shaken. 00:21:29.584 --> 00:21:32.337 I want to talk to Chef Rafael specifically. 00:21:33.005 --> 00:21:35.590 Did something happen with these 25 points? 00:21:35.674 --> 00:21:38.010 Are you a bit shaken or are you still confident? 00:21:38.135 --> 00:21:40.137 No way. I'm still confident. 00:21:40.220 --> 00:21:43.598 But beyond that, I'll cheer for him if he goes on. 00:21:46.435 --> 00:21:47.436 We have fans today. 00:21:47.561 --> 00:21:49.021 -It's amazing. -Nice. They're... 00:21:51.523 --> 00:21:54.609 His starter was simple and genius at the same time. 00:21:55.277 --> 00:21:57.029 I had guessed it. 00:21:57.612 --> 00:21:59.448 Dude, I'm emotional, you know? 00:21:59.531 --> 00:22:02.409 We really believe in our work, 00:22:02.451 --> 00:22:05.746 but there's always that suspicion that makes you doubt it. 00:22:05.871 --> 00:22:08.332 When we get this result from people 00:22:08.415 --> 00:22:10.459 like Rosa, like Laurent, who are big... 00:22:10.542 --> 00:22:15.172 It's such a privilege to be here cooking for Brazil and the whole world. 00:22:21.595 --> 00:22:23.138 -Rosa, Laurent. -Yes. 00:22:23.221 --> 00:22:28.268 It's the first time we see someone ace the first dish. How did that happen? 00:22:28.352 --> 00:22:29.770 It was the flavor. 00:22:29.895 --> 00:22:34.274 It was very good and complex for such a simple preparation. 00:22:34.358 --> 00:22:36.193 -Yes. -It was like, wow. You... 00:22:36.276 --> 00:22:38.779 There was no way. The tomato water and the fish... 00:22:39.363 --> 00:22:41.073 The other dish was also amazing. 00:22:41.198 --> 00:22:43.033 -It was very hard for us, but... -True. 00:22:43.075 --> 00:22:46.036 That proves that sometimes a great dish 00:22:46.078 --> 00:22:51.083 is not just about how long it takes or its complex processes. 00:22:51.166 --> 00:22:52.793 So that was really a... 00:22:54.086 --> 00:22:57.672 A relatively spontaneous preparation, so to speak, 00:22:57.756 --> 00:23:01.927 but it brought what we were hoping for, which was just, wow. 00:23:02.010 --> 00:23:05.013 We're excited about the rest. 00:23:05.097 --> 00:23:07.516 Thiago's already bringing this... 00:23:07.599 --> 00:23:10.268 This whole paraense style, right? 00:23:10.352 --> 00:23:11.937 And you know Pará. 00:23:12.020 --> 00:23:13.480 Amazing fish, 00:23:13.522 --> 00:23:16.400 pacu, pirarucu, jacu, baiacu... 00:23:16.483 --> 00:23:18.360 These people really like fish. 00:23:32.249 --> 00:23:34.000 Sous chef Gustavo, what's going on? 00:23:34.084 --> 00:23:38.547 We're making an açaí tortilla with potato salad, 00:23:38.630 --> 00:23:41.383 fried fish, and some fresh salad on top. 00:23:41.425 --> 00:23:42.551 Wow. 00:23:42.676 --> 00:23:45.512 He made that up. He came back from Mexico with that idea. 00:23:45.554 --> 00:23:49.558 It's a very creative way to use açaí. The açaítaste is very present. 00:23:49.641 --> 00:23:51.643 It works really well with the fish. 00:23:51.726 --> 00:23:53.645 Thiago was on the New York Timescover 00:23:53.728 --> 00:23:56.690 as one of the most creative chefs in the world. 00:23:56.731 --> 00:23:59.067 -Yeah, he's renowned. -Look at that. 00:24:02.154 --> 00:24:03.280 The snook is out. 00:24:03.363 --> 00:24:05.407 -I'll light it up again, okay? -Okay. 00:24:05.449 --> 00:24:08.326 What's that lid Adriano's guy is opening? 00:24:08.410 --> 00:24:12.164 -He's got a torch, right? Yeah. -His sous chef is torching something. 00:24:12.289 --> 00:24:14.416 Excuse me, Chef, coming through. 00:24:14.458 --> 00:24:16.460 -Hiya. -What's that smoked? 00:24:16.543 --> 00:24:20.088 We're cold smoking a snook. It's already a bit smoked. 00:24:20.172 --> 00:24:22.674 We can get it how we want it if we cold smoke it. 00:24:22.757 --> 00:24:24.009 We'll see what happens. 00:24:24.092 --> 00:24:27.846 We'll serve fish as if it were pork. We'll make fish with mashed potatoes... 00:24:27.888 --> 00:24:30.265 -Excellent choice. -Applesauce... 00:24:30.348 --> 00:24:31.892 -And sauerkraut. -Damn. 00:24:32.017 --> 00:24:34.352 Yeah, it's like a pork dish, but it's fish. 00:24:34.436 --> 00:24:35.770 Creative. 00:24:36.271 --> 00:24:38.482 Look at the rice pamonha. I'm also curious. 00:24:38.607 --> 00:24:40.609 It must have a stronger flavor. 00:24:40.734 --> 00:24:43.487 This isn't a traditional pamonha. This is... 00:24:43.612 --> 00:24:46.615 It's a mix of Latin-American countries and Thailand. 00:24:49.117 --> 00:24:53.371 Chefs, you have 30 minutes left on this challenge, okay? 00:24:53.455 --> 00:24:54.789 -Okay. -Okay. 00:24:56.166 --> 00:24:58.376 Go, Adriano. 00:25:06.927 --> 00:25:10.013 -Adri, is this it? -Awesome, dude. So beautiful. 00:25:10.055 --> 00:25:11.431 -I'll... -Put it in the oven. 00:25:11.515 --> 00:25:13.558 -Okay. -See if we can finish it there. 00:25:13.642 --> 00:25:17.479 I think he just put one to see how cooked it's going to be. 00:25:17.938 --> 00:25:20.607 -Okay. Yeah. -So there's no mistake during tasting. 00:25:20.649 --> 00:25:21.942 Perfect. 00:25:22.067 --> 00:25:24.236 -So organized. -Organized. 00:25:24.319 --> 00:25:28.448 Iron Chef Thiago has the fish on the grill at this moment. 00:25:28.532 --> 00:25:30.367 He's putting some leaves. 00:25:31.284 --> 00:25:34.037 This is garlic leaf. It's called garlic vine. 00:25:34.079 --> 00:25:38.458 It has the same smell as garlic, but it's not garlic. 00:25:39.084 --> 00:25:40.961 It's used to season tucupi 00:25:41.962 --> 00:25:43.672 and meat and fish in our region. 00:25:43.797 --> 00:25:46.633 -Oh, it's filhote. Yeah. -That's his specialty, no? 00:25:46.675 --> 00:25:49.094 One of Pará's greatest attractions is that fish. 00:25:49.177 --> 00:25:51.388 -Yeah. -I think we'll have a... 00:25:51.471 --> 00:25:53.515 An astonishing fight, you know? 00:25:53.598 --> 00:25:57.227 Because they're using processes in different ways, right? 00:25:57.310 --> 00:25:59.688 -Yeah. -Look at the coal. 00:25:59.771 --> 00:26:02.315 -And the smell's getting here. -Amazing. 00:26:02.399 --> 00:26:04.818 Their cooking is really different. 00:26:04.901 --> 00:26:08.196 Yeah, Thiago's is, like, 00:26:08.280 --> 00:26:09.823 very regional, you know? 00:26:09.906 --> 00:26:14.619 And Adriano's has a bit more technique, yeah. 00:26:14.703 --> 00:26:17.122 -I think that's... -It's not technique. 00:26:17.247 --> 00:26:20.000 This is something that has been bothering me here. 00:26:20.083 --> 00:26:22.085 -Brazilian food needs technique. -Yes. 00:26:22.127 --> 00:26:24.546 -International food too. -It's not what I meant. 00:26:24.629 --> 00:26:26.506 -I meant... -But it's what people say. 00:26:26.590 --> 00:26:30.677 I just meant his food is one way and Adriano's food is another. 00:26:30.719 --> 00:26:32.721 And both are great. 00:26:32.804 --> 00:26:35.724 -Both are big. -Using papillote is French. 00:26:35.849 --> 00:26:39.436 And using banana leaf 00:26:39.561 --> 00:26:41.813 is another technique, but they're similar. 00:26:42.647 --> 00:26:44.024 -It's technique. -Both are. 00:26:44.149 --> 00:26:46.151 Thiago, could you taste the beans? 00:26:46.818 --> 00:26:49.279 -Is it overcooked? Lt's see. -It has to cool down. 00:26:49.362 --> 00:26:51.948 It's soft, but if you drain it and use cold water... 00:26:52.032 --> 00:26:53.158 Let me see. 00:26:53.742 --> 00:26:54.951 Tell me. 00:26:55.452 --> 00:26:57.454 -Drain it, but make another one. -Okay. 00:26:59.289 --> 00:27:00.707 -We'll see later. -All right. 00:27:00.749 --> 00:27:04.169 Chefs, less than 20 minutes left on the challenge, okay? 00:27:04.294 --> 00:27:05.587 -Okay. -Okay. 00:27:06.713 --> 00:27:08.006 It's a lot of pressure. 00:27:09.674 --> 00:27:11.051 Right, man? 00:27:11.885 --> 00:27:13.053 It's cool. 00:27:13.136 --> 00:27:14.346 Are you busy now? 00:27:14.429 --> 00:27:17.182 There's the hake. The GN is hot. Check it, Adri. 00:27:21.394 --> 00:27:23.772 -It's hot, bro. Careful. -Jesus, take the wheel. 00:27:25.190 --> 00:27:26.775 The tray almost fell down. 00:27:26.858 --> 00:27:28.026 -Really? -Yes. 00:27:28.068 --> 00:27:29.903 -Everything's fine. -If that happens... 00:27:30.028 --> 00:27:31.780 -They have to start over? -Yeah. 00:27:31.863 --> 00:27:33.406 I'd just blow it. 00:27:33.490 --> 00:27:35.909 Five-second rule. I'd eat it at home. 00:27:36.034 --> 00:27:39.412 No one heard that. They can't. They'd have to start over. 00:27:41.665 --> 00:27:43.041 -Overcooked? -Let's skin it. 00:27:43.083 --> 00:27:45.293 -Bad? Stiff? -Yeah. The skin's bad. 00:27:45.377 --> 00:27:47.087 -What about the fish? -A turn-on. 00:27:47.170 --> 00:27:50.507 -Not the salt, just how it's cooked. -Okay. The skin's terrible. 00:27:50.632 --> 00:27:51.633 Want me to do it? 00:27:51.716 --> 00:27:52.926 -I do, bro. -Okay. 00:27:53.009 --> 00:27:54.094 Fish is hard. 00:27:54.177 --> 00:27:58.682 Expecting the fish skin to be something and it tasting like something else 00:27:58.765 --> 00:28:01.309 is understandable when it comes to pirarucu. 00:28:01.393 --> 00:28:03.812 Pirarucu has a thick skin, like leather. 00:28:04.521 --> 00:28:06.314 The tortillas are ready. 00:28:06.398 --> 00:28:08.233 -Just fry the fish, okay? -Okay. 00:28:09.526 --> 00:28:11.695 The vegetables are sides. Want me to fry it? 00:28:11.778 --> 00:28:13.113 Okay, go ahead. 00:28:14.072 --> 00:28:16.074 Wow, so much smoke. 00:28:17.826 --> 00:28:19.244 Now it's smoked for real. 00:28:19.786 --> 00:28:21.246 So much smoke. 00:28:21.329 --> 00:28:24.040 -Chefs, ten minutes left, okay? -Okay. 00:28:24.124 --> 00:28:29.087 Adriano. 00:28:29.129 --> 00:28:31.673 Thiago. 00:28:31.756 --> 00:28:33.258 Yay. 00:28:33.383 --> 00:28:36.469 We have banana in the Iron Chef's kitchen. 00:28:36.553 --> 00:28:39.264 It seems like farofa. 00:28:39.347 --> 00:28:41.975 I'm making banana farofa. A classic. 00:28:43.268 --> 00:28:46.646 The interesting thing about farofa is that it's a product 00:28:46.730 --> 00:28:51.151 that comes from a deeply ignored binomial in the formation of the Brazilian people, 00:28:51.234 --> 00:28:53.278 which is the African-Indigenous one. 00:28:53.361 --> 00:28:56.573 It's originally made with cassava flour. 00:28:56.656 --> 00:28:59.367 Cassava has indigenous origins. 00:28:59.451 --> 00:29:01.745 The technique was brought by African peoples. 00:29:01.828 --> 00:29:04.581 So having a cook making farofa 00:29:04.664 --> 00:29:06.875 in a haute cuisine environment 00:29:07.000 --> 00:29:09.878 has everything to do with fighting for our country, 00:29:10.003 --> 00:29:12.130 for the people who have built our country. 00:29:12.172 --> 00:29:13.548 Thank you for the lesson. 00:29:14.299 --> 00:29:16.009 I think it's almost there, bro. 00:29:16.092 --> 00:29:17.177 -The filhote. -Already? 00:29:17.302 --> 00:29:18.803 -Almost, okay? -Okay. 00:29:18.887 --> 00:29:20.597 All right, so we're almost done? 00:29:20.722 --> 00:29:21.723 We are. 00:29:24.100 --> 00:29:25.185 Are we too relaxed? 00:29:25.268 --> 00:29:27.270 -I'm getting scared. -Let's correct the... 00:29:27.312 --> 00:29:29.022 -Please taste this pirão. -Yeah. 00:29:29.105 --> 00:29:30.190 What do you think? 00:29:30.273 --> 00:29:32.025 Does it need more liquid? 00:29:32.859 --> 00:29:33.693 It's good. 00:29:33.777 --> 00:29:36.988 Now I can taste the tucupi. It's really good. 00:29:37.030 --> 00:29:40.158 What do I do? The mise en placeis done. Should I start? 00:29:40.200 --> 00:29:42.035 Let's go. The pamonha. 00:29:49.417 --> 00:29:53.004 Look at that. He's showing off with the oil bottle. 00:29:53.046 --> 00:29:54.756 He's having fun. I like that. 00:30:00.470 --> 00:30:02.555 -Matheus, stir the cheek. -Okay. 00:30:02.639 --> 00:30:05.433 Stir the hake and all the proteins. 00:30:05.517 --> 00:30:07.435 -Together? -Yeah. Can you do it? 00:30:18.738 --> 00:30:20.365 Don't do this at home. 00:30:21.825 --> 00:30:24.577 -Sous chef, what are you doing? -Straightening the skin. 00:30:25.203 --> 00:30:28.665 We're searing the cheek and making the skin very straight. 00:30:34.921 --> 00:30:36.881 This looks amazing. 00:30:36.965 --> 00:30:40.885 Do you see that? They're adding the shrimp in the end. 00:30:40.969 --> 00:30:44.055 That's how it gets cooked the way our judges like it. 00:30:44.097 --> 00:30:46.599 No chewy shrimp on Iron Chef Brazil, honey. 00:30:46.683 --> 00:30:49.102 Shrimp's always perfectly cooked here. 00:30:52.272 --> 00:30:54.107 Look, the filhote's coming out. 00:30:55.191 --> 00:30:57.694 Chefs, five minutes, okay? 00:31:12.542 --> 00:31:15.503 -Look at that, people. -Look at that. 00:31:15.587 --> 00:31:19.465 -That's awesome. It looks amazing. -So caramelized. Oh my God. 00:31:19.549 --> 00:31:22.510 -He's getting the... -That's wonderful. 00:31:22.594 --> 00:31:24.178 This is amazing. 00:31:24.721 --> 00:31:26.180 My mouth's watering. 00:31:26.264 --> 00:31:27.599 Wow. 00:31:27.682 --> 00:31:30.310 -That's beautiful. -What he's doing, right? 00:31:30.393 --> 00:31:32.979 And he's adding garlic vine. Wow... 00:31:33.479 --> 00:31:36.733 -That's going to be... -Damn. It must be so good. 00:31:44.616 --> 00:31:46.326 How's the fish, Matheus? 00:31:46.868 --> 00:31:47.869 -The snook? -Yeah. 00:31:47.911 --> 00:31:50.914 It's not ready. I'm searing it, Ca. 00:31:51.581 --> 00:31:53.625 -Chefs, three minutes left. -Okay. 00:31:53.750 --> 00:31:55.126 Taking too long to plate. 00:31:55.209 --> 00:31:59.130 We always get worried at this moment. Peace is not an option in this kitchen. 00:31:59.213 --> 00:32:01.215 -Now the pirãohere. -Yeah. 00:32:01.341 --> 00:32:03.843 -How's the moqueca, dude? -Two minutes. 00:32:03.927 --> 00:32:07.931 -Felipe added more stuff to his moqueca. -Wow. 00:32:08.014 --> 00:32:10.516 Girl, there's always someone adding stuff to it. 00:32:10.600 --> 00:32:12.185 He's already added paracress. 00:32:12.226 --> 00:32:13.353 -You see that? -Right. 00:32:13.478 --> 00:32:15.730 -It makes us numb. -It makes our mouths numb. 00:32:17.482 --> 00:32:18.983 -Applesauce, Matheus? -There. 00:32:19.025 --> 00:32:23.029 Two minutes left on this challenge, chefs. 00:32:23.112 --> 00:32:24.322 Okay. 00:32:25.865 --> 00:32:28.868 I like Adriano because he always answers me. 00:32:28.910 --> 00:32:31.746 It could be chaos all over, and he'd say "okay." 00:32:32.205 --> 00:32:33.081 Thanks, Adriano. 00:32:33.706 --> 00:32:36.084 -Cheek's going second? -Where's the pangrattato? 00:32:36.584 --> 00:32:37.794 Is it here? 00:32:39.337 --> 00:32:43.216 -Only the proteins are left. -Is bacon going on top of the sauerkraut? 00:32:43.341 --> 00:32:44.175 -Yes, Ca. -Okay. 00:32:44.217 --> 00:32:46.344 -I'm cooking the hake in high heat. -Okay. 00:32:46.469 --> 00:32:48.638 -Hold this, please, bro. -Go. 00:32:50.723 --> 00:32:52.016 Damn, that's beautiful. 00:32:53.142 --> 00:32:57.063 It seems like Thiago's presenting just one whole dish. 00:32:57.146 --> 00:32:59.440 -Yeah. -It's not individual. 00:32:59.524 --> 00:33:01.651 It's like a family-size. 00:33:01.734 --> 00:33:03.945 For everyone to share. 00:33:05.196 --> 00:33:07.907 Chefs, one minute left on the challenge. 00:33:07.949 --> 00:33:09.784 -Okay. -One minute. 00:33:10.785 --> 00:33:14.080 I'm not even announcing it. Just desperately shouting it. 00:33:14.163 --> 00:33:17.083 Catarina's going to the pantry with one minute left. 00:33:17.166 --> 00:33:20.169 She's just gotten something to cook. How's that possible? 00:33:20.253 --> 00:33:23.089 -No, she's just finishing up. Thank God. -She's walking. 00:33:23.172 --> 00:33:25.133 It's also about being elegant. 00:33:25.216 --> 00:33:26.342 The couscous, bro. 00:33:26.968 --> 00:33:28.803 It's here. Just plate it. 00:33:30.847 --> 00:33:33.349 Audience, I need your help for the countdown, okay? 00:33:33.391 --> 00:33:36.686 -I won't let you. Don't. -I don't want to do it either. 00:33:37.228 --> 00:33:38.229 Here we go. 00:33:39.188 --> 00:33:41.399 Ten, nine, 00:33:41.983 --> 00:33:44.235 eight, seven... 00:33:44.277 --> 00:33:45.945 -Is there a dish missing? -...six, 00:33:45.987 --> 00:33:47.530 -five, four... -No. 00:33:47.572 --> 00:33:50.575 ...three, two, one. 00:33:54.120 --> 00:33:57.290 Chefs, your time for this challenge is over. 00:34:02.920 --> 00:34:05.631 -I'm curious. -Damn it, dude. Look at that. 00:34:06.132 --> 00:34:09.218 -Such a rush, huh? -Man, it had been a while. 00:34:09.260 --> 00:34:12.680 Adriano, you killed it. So did Thiago. 00:34:13.181 --> 00:34:14.265 They killed it. 00:34:14.807 --> 00:34:17.977 Now let's find out who will be the first to present their menu. 00:34:18.686 --> 00:34:21.856 The knives represent Iron Chef Thiago. 00:34:21.939 --> 00:34:24.942 The letter C represents our Challenging Chef. 00:34:28.821 --> 00:34:30.490 Challenging Chef Adriano. 00:34:30.573 --> 00:34:35.203 It was an honor to be placed next to a guy like him, you know? 00:34:35.286 --> 00:34:38.998 I never thought I'd be here after two years in my restaurant, 00:34:39.082 --> 00:34:40.583 so... Damn. 00:34:41.876 --> 00:34:45.171 -I'm just happy to be here. -I'm confident with what I made. 00:34:45.254 --> 00:34:48.591 Now it depends on the judges and on what our friend Adriano's made. 00:34:48.674 --> 00:34:53.012 Cooking is about adrenaline. Now the adrenaline's through the roof. 00:34:53.137 --> 00:34:54.138 So much fun. 00:34:57.725 --> 00:35:01.562 Something unprecedented has happened in the arena today. 00:35:01.604 --> 00:35:04.816 Our Challenging Chef aced the first part of the challenge. 00:35:04.899 --> 00:35:06.901 He scored 25 points 00:35:06.984 --> 00:35:08.152 against 23, 00:35:08.236 --> 00:35:12.156 which is also a pretty high score for our Iron Chef Thiago. 00:35:12.240 --> 00:35:14.867 Chef Adriano, please bring us your second dish. 00:35:16.327 --> 00:35:17.829 Here he comes, folks. 00:35:17.912 --> 00:35:19.539 -Get ready. -Are you ready? 00:35:21.833 --> 00:35:23.251 Thank you, Catarina. 00:35:28.339 --> 00:35:31.050 -Hi. -Hi. Breathe. 00:35:31.134 --> 00:35:33.136 I worked with fine dining for many years 00:35:33.219 --> 00:35:36.264 and saw a lot of food waste at these restaurants. 00:35:36.347 --> 00:35:39.267 You get the steak and its weird parts go in the trash 00:35:39.350 --> 00:35:42.895 because you can't cut it in a pattern or get many portions out of it. 00:35:43.354 --> 00:35:46.357 So this is a big example of that. 00:35:46.899 --> 00:35:49.235 This is sandperch cheek. We chose the sandperch 00:35:49.318 --> 00:35:51.654 because its texture reminds us of pork. 00:35:51.737 --> 00:35:55.283 It's very meaty and full of collagen. It's hard to miss its doneness. 00:35:55.366 --> 00:35:57.660 I hope I didn't make that mistake today. 00:35:59.579 --> 00:36:02.665 Then we have blanched asparagus, sandperch cheek, 00:36:02.748 --> 00:36:05.793 black garlic compound butter, and bread farofa. 00:36:05.918 --> 00:36:09.755 If you like a bit more acidity, there's lime in the butter. 00:36:10.381 --> 00:36:12.550 Everyone knows fish and lime go well. 00:36:12.633 --> 00:36:16.095 -It's like manié, right? French butter. -Yeah, it's butter. 00:36:16.179 --> 00:36:18.681 We just added black garlic, some rosemary... 00:36:22.685 --> 00:36:23.686 Rosa? 00:36:24.187 --> 00:36:25.313 It's perfect. 00:36:25.396 --> 00:36:29.817 It's a special part of the fish that we don't eat. The skin is crunchy. 00:36:29.942 --> 00:36:32.111 The asparagus and farofa add a special touch. 00:36:32.236 --> 00:36:34.822 -Yeah. Lots of lime. -In the butter. So good. 00:36:35.323 --> 00:36:38.075 I take off my chapeauto whoever made it. 00:36:40.203 --> 00:36:42.914 Well, I'm shook. Don't even look at me, my God. 00:36:42.997 --> 00:36:46.125 If you're shook, it means the fish is cooked perfectly. 00:36:46.709 --> 00:36:47.627 Yeah, I'm shook. 00:36:47.710 --> 00:36:50.004 -Please, you're a judge. -And it's cheek. 00:36:50.087 --> 00:36:52.798 That's usually thrown out by other cooks. 00:36:53.633 --> 00:36:56.969 -Thanks, Chef. Bring us your next dish. -Thanks. 00:36:57.011 --> 00:36:58.596 I loved it. 00:37:02.975 --> 00:37:03.976 It's beautiful. 00:37:04.602 --> 00:37:08.522 Part of the challenge today was working with pirarucu, a freshwater fish. 00:37:08.606 --> 00:37:10.733 My restaurant doesn't work with it. 00:37:10.858 --> 00:37:13.569 So it was a huge challenge to cook that fish. 00:37:13.653 --> 00:37:16.030 It's completely out of my comfort zone. 00:37:16.155 --> 00:37:19.158 But since I was already out, I said, "I'll go further." 00:37:20.243 --> 00:37:21.744 I made tucupi pirão. 00:37:21.827 --> 00:37:24.538 We used pirarucu chop, 00:37:24.622 --> 00:37:27.458 which is basically the belly with the bones. 00:37:27.583 --> 00:37:30.294 Instead of removing the bones, we kept them 00:37:30.378 --> 00:37:33.381 because it helps release collagen when it's cooking. 00:37:33.464 --> 00:37:35.424 It was our attempt at going fancy. 00:37:36.634 --> 00:37:38.552 -Not to mention fishing it. -Yeah. 00:37:38.636 --> 00:37:40.846 That caught you by surprise, huh? 00:37:40.888 --> 00:37:41.889 That's true. 00:37:43.182 --> 00:37:44.183 One piece of advice. 00:37:44.767 --> 00:37:47.478 If you do this again, lose this. 00:37:47.979 --> 00:37:50.189 You hid your work. 00:37:52.775 --> 00:37:55.027 It's the design of the dish, you know? 00:37:55.069 --> 00:37:57.905 As for the cooking, again... 00:37:57.989 --> 00:37:59.907 -Nailed it. -Impeccable again. 00:38:00.032 --> 00:38:01.784 -Bullseye. -Whew. 00:38:01.909 --> 00:38:03.577 -Congrats, Chef. -Thanks. 00:38:05.454 --> 00:38:07.623 -That was challenging for him. -I said that. 00:38:07.707 --> 00:38:09.792 Since he doesn't make freshwater fish. 00:38:09.875 --> 00:38:12.503 And pirarucu itself is a challenge. 00:38:13.504 --> 00:38:16.799 Chef Adriano, please bring us your fourth dish. 00:38:20.511 --> 00:38:23.931 The first dish you had was snook. This is also snook. 00:38:24.015 --> 00:38:27.935 We've tried to transform fish into pork. 00:38:28.019 --> 00:38:32.231 So we made mashed potatoes, sauerkraut, bacon, and applesauce 00:38:32.315 --> 00:38:34.442 with a cold-smoked snook. 00:38:34.525 --> 00:38:38.446 We cold-smoked it with a lot of ice underneath, 00:38:38.529 --> 00:38:42.408 so the air was less than 25º Celsius to keep the fish uncooked. 00:38:42.491 --> 00:38:46.120 Very interesting. I'd never think of eating fish and sauerkraut. 00:38:46.787 --> 00:38:48.414 I love sauerkraut. It's... 00:38:50.207 --> 00:38:51.459 -Nelson? -Oh, my God. 00:38:54.253 --> 00:38:57.965 The texture's coming apart like cod, right? 00:38:58.090 --> 00:39:00.509 It's genius what you did with the fish. 00:39:00.551 --> 00:39:02.219 And the applesauce... 00:39:02.261 --> 00:39:06.432 -It's amazing. -It's a party with the vinegar. 00:39:07.516 --> 00:39:08.642 Thank you so much. 00:39:12.563 --> 00:39:17.068 This dish had the mandatory smoked fish. 00:39:17.860 --> 00:39:20.404 -Could you feel it? -It was subtle. 00:39:20.488 --> 00:39:24.533 We usually think of smokiness as something more potent. 00:39:24.575 --> 00:39:27.870 -But I could taste it, yeah. -Let's go to the last dish 00:39:27.953 --> 00:39:30.790 by our Challenging Chef Adriano de Laurentiis. 00:39:36.379 --> 00:39:37.880 The sandperch is back. 00:39:38.005 --> 00:39:42.009 First the cheek, and now we're serving something else that's usually thrown out. 00:39:42.093 --> 00:39:45.596 Just like pork ribs are better than pork loins 00:39:45.721 --> 00:39:49.517 because they're fatter, the fin is the same thing. 00:39:49.600 --> 00:39:52.895 Especially sandperch because it has a long fiber. 00:39:52.978 --> 00:39:57.608 Once you cut it, you see it's completely different from the fillet fiber. 00:39:57.691 --> 00:39:59.985 We brought a finger bowl. Don't drink it. 00:40:00.027 --> 00:40:03.114 You're supposed to eat it with your hands and get messy. 00:40:03.906 --> 00:40:07.535 The fin was glazed with a bit of chicken broth 00:40:07.618 --> 00:40:09.578 and dehydrated shiitake mushroom. 00:40:10.162 --> 00:40:13.124 A bit of eryngii mushroom marinated in sherry vinegar 00:40:13.207 --> 00:40:14.458 before being grilled, 00:40:14.542 --> 00:40:17.336 and green apple and celery pickle. 00:40:21.715 --> 00:40:24.927 I don't know. For me, the chicken broth is a bit... 00:40:25.052 --> 00:40:29.473 I wasn't expecting it, so I need to digest it and think about it. 00:40:29.557 --> 00:40:31.434 But I love the rest. 00:40:31.517 --> 00:40:35.938 Chef Adriano, thank you for your amazing cooking and flavors. 00:40:36.021 --> 00:40:38.065 And culinary awareness. Congratulations. 00:40:38.149 --> 00:40:41.652 And for using the fish in its whole greatness. 00:40:41.777 --> 00:40:42.778 Yes, that's right. 00:40:42.862 --> 00:40:46.782 Now let's move on to our Iron Chef Thiago. 00:40:47.366 --> 00:40:48.742 -Thank you. -Thank you all. 00:40:48.826 --> 00:40:49.869 -Thanks. -Congrats. 00:40:51.871 --> 00:40:54.331 Please, Chef, your second dish. 00:40:55.332 --> 00:40:56.250 Hi. 00:40:59.086 --> 00:41:00.463 Thanks, Gustavo. 00:41:00.546 --> 00:41:03.507 -Thiago. -Thiago. 00:41:03.591 --> 00:41:04.550 What's up? 00:41:05.176 --> 00:41:07.595 -Look at that. -The only way I can cook for you. 00:41:07.678 --> 00:41:10.848 -I know, right? -It's a pleasure. 00:41:10.931 --> 00:41:12.266 Chef, please, 00:41:12.391 --> 00:41:15.853 start out by introducing the concept behind the menu you brought us 00:41:15.936 --> 00:41:18.355 and then present us your second dish. 00:41:18.397 --> 00:41:20.858 For the menu, we... 00:41:20.941 --> 00:41:24.278 There are some parts of tradition, as you'll see. 00:41:24.403 --> 00:41:27.114 But something that influences my cooking style 00:41:27.198 --> 00:41:29.116 is what we joke and call tecnobrega. 00:41:29.200 --> 00:41:32.077 Because when I travel, I come back 00:41:32.119 --> 00:41:35.789 and try to reproduce the food that I ate overseas 00:41:35.873 --> 00:41:38.626 with Amazon ingredients, giving them my touch. 00:41:38.709 --> 00:41:40.503 That's from a trip to Thailand. 00:41:40.586 --> 00:41:44.215 I went there because I thought we had similar cuisines, 00:41:44.298 --> 00:41:45.883 and they truly are similar. 00:41:45.966 --> 00:41:48.636 So underneath you have rice pamonha. 00:41:48.719 --> 00:41:50.679 Rice pamonha. That's amazing. 00:41:50.721 --> 00:41:54.391 It's kind of a moqueca and curry mix with fish head, 00:41:54.433 --> 00:41:59.271 which is also a way to use this part I consider one of the best of the fish. 00:41:59.313 --> 00:42:03.025 I steam-cooked the pamonha. We rolled it in banana leaves. 00:42:03.108 --> 00:42:05.819 -In the basket. -Right, and steam-cook it. 00:42:05.903 --> 00:42:08.906 -Thank you. Bring us your next dish. -Okay. Next one. 00:42:10.699 --> 00:42:12.868 Any feedback from our judges? 00:42:12.952 --> 00:42:16.038 I personally think the pamonha 00:42:16.121 --> 00:42:18.707 could be a bit thinner, maybe. 00:42:18.749 --> 00:42:20.167 Yours would be thinner? 00:42:20.251 --> 00:42:22.253 -Thinner. I agree. -A little thinner. 00:42:22.336 --> 00:42:23.170 A bit thinner. 00:42:26.340 --> 00:42:27.675 Thank you, Chef. 00:42:28.259 --> 00:42:30.678 -Oh, my God, you guys. -What a surprise. 00:42:31.929 --> 00:42:35.724 It's a bit more of tecnobrega. Eat it with your hands, okay? 00:42:35.766 --> 00:42:37.476 My brother and I went to Mexico. 00:42:37.560 --> 00:42:43.357 We freaked out because we spent a week there and only ate with our hands. 00:42:43.440 --> 00:42:48.571 When we got back, we had silverware on the plane and couldn't remember how to use it. 00:42:48.654 --> 00:42:52.157 We kept eating taco and tortillas, so we wanted to make our version. 00:42:52.199 --> 00:42:54.285 So we made tortillas. We tried several. 00:42:54.368 --> 00:42:56.912 This is a cassava flour tortilla... 00:42:56.996 --> 00:42:59.081 -With açaí. -No way. 00:42:59.164 --> 00:43:02.876 It's the same inspiration for the other dish with fish and açaí. 00:43:02.960 --> 00:43:06.797 So this is fried fish with açaí tortilla and mirliton salad. 00:43:06.922 --> 00:43:09.633 So you fold it like Andressa did and dig in. 00:43:09.717 --> 00:43:11.885 -Go for it, as we'd say in Pará. -Dig in. 00:43:11.969 --> 00:43:13.470 -Dig in. -What fish is this? 00:43:13.512 --> 00:43:16.515 I used snook. Saltwater fish this time. 00:43:16.599 --> 00:43:19.018 -Go for it. Careful, it's hot. -Wow, the salad... 00:43:19.101 --> 00:43:21.103 It's like a potato salad with... 00:43:22.938 --> 00:43:23.814 Oh, come on. 00:43:23.939 --> 00:43:25.190 What the hell? 00:43:26.400 --> 00:43:27.610 And it's soft, 00:43:27.693 --> 00:43:33.073 so you can eat it with your hands. With açaí... 00:43:33.115 --> 00:43:34.742 That's how it is in Mexico. 00:43:34.825 --> 00:43:36.118 -So good. -Laurent? 00:43:36.910 --> 00:43:39.246 -He ate the whole thing. -He went for it. 00:43:40.497 --> 00:43:42.082 I'll take that as a compliment. 00:43:42.541 --> 00:43:44.960 Definitely. 00:43:45.794 --> 00:43:47.921 -The best compliment. -An empty plate. 00:43:48.005 --> 00:43:50.549 I'd say maybe the sugar... 00:43:50.633 --> 00:43:52.384 There's a bit of sugar, right? 00:43:52.426 --> 00:43:54.345 Less sugar maybe. 00:43:54.428 --> 00:43:55.721 And more... 00:43:55.804 --> 00:43:57.556 -Acidity? -Acidity, yeah. 00:43:57.681 --> 00:44:00.351 -Thanks, Chef. -I'm done, okay? 00:44:00.434 --> 00:44:02.144 We have problems with our guest. 00:44:02.269 --> 00:44:04.772 -He's leaving. -Help me, Lord. 00:44:04.855 --> 00:44:07.441 -What the hell? -The guest's leaving. 00:44:11.862 --> 00:44:16.283 This is our family's dish. It's been 25 years, right? 00:44:20.371 --> 00:44:21.538 It's really emotional. 00:44:22.790 --> 00:44:24.291 It's emotional. 00:44:27.878 --> 00:44:30.297 -That's food. -I didn't want to cry today. 00:44:30.381 --> 00:44:32.007 -But it's good. -It's good. 00:44:32.091 --> 00:44:32.883 Oh, it's good. 00:44:33.008 --> 00:44:34.593 My dad's dish. 00:44:35.844 --> 00:44:37.262 My brother made it. 00:44:39.264 --> 00:44:41.475 -Your sous chef. -I hope you like it. 00:44:41.558 --> 00:44:42.810 Don't do this, Thiago. 00:44:44.144 --> 00:44:48.273 It's a paranese moqueca. He made it up. That didn't exist. 00:44:48.774 --> 00:44:50.442 It's basically 00:44:50.901 --> 00:44:52.486 tucupi, 00:44:52.569 --> 00:44:54.738 filhote,shrimp, crab, 00:44:54.822 --> 00:44:56.407 paracress... 00:44:56.490 --> 00:44:58.992 His moquecadais a version of caldeirada. 00:44:59.076 --> 00:45:01.578 Capixabas and baianoswill say this is not moqueca. 00:45:01.620 --> 00:45:02.913 But we don't give a damn. 00:45:04.206 --> 00:45:07.126 All right? Let me serve you. I brought it so you can share 00:45:07.209 --> 00:45:09.503 because I don't think this dish is for plating. 00:45:09.628 --> 00:45:11.755 Brazilian food is for sharing. 00:45:16.051 --> 00:45:17.845 -The fish is filhote. -It's amazing. 00:45:17.928 --> 00:45:20.222 We'll serve that in another version later. 00:45:20.305 --> 00:45:21.473 Okay. 00:45:23.350 --> 00:45:25.644 Are you licking your fingers, Laurent? 00:45:26.770 --> 00:45:28.105 I love to see it. 00:45:28.188 --> 00:45:29.940 This sauce... 00:45:30.649 --> 00:45:32.192 -And it's tucupi. -Tucupi, yes. 00:45:32.234 --> 00:45:33.652 Thickened with tapioca. 00:45:34.653 --> 00:45:36.155 The flavor of the fish... 00:45:36.655 --> 00:45:38.115 -It's impeccable. -Impeccable. 00:45:38.198 --> 00:45:39.450 -Impeccable. -Impeccable. 00:45:39.533 --> 00:45:44.121 They stopped serving these family dishes in French bistros. 00:45:44.204 --> 00:45:46.457 Everything's plated. 00:45:46.540 --> 00:45:50.043 It's a shame because I think it's about being together and sharing. 00:45:50.127 --> 00:45:54.548 And the composition is genius. The fish is cooked perfectly. 00:45:55.215 --> 00:45:56.967 For me, this dish is called... 00:45:58.343 --> 00:46:01.805 caring, affection, love. That's it, you know? 00:46:02.264 --> 00:46:04.558 -What's your father's name? -Francisco. 00:46:04.641 --> 00:46:06.143 Kudos to Mr. Francisco. 00:46:06.226 --> 00:46:07.936 -Kudos. -Really, the presentation... 00:46:07.978 --> 00:46:09.563 -What about your mom? -Carmen. 00:46:10.272 --> 00:46:12.483 -And to Mrs. Carmen. -Mr. Chicão's son. 00:46:12.566 --> 00:46:14.568 -Sons. -Both. Two sons of Francisco. 00:46:14.693 --> 00:46:16.987 -Two sons of Francisco. -You make him proud. 00:46:17.112 --> 00:46:18.906 You can be sure of that. 00:46:18.989 --> 00:46:21.700 Thank you, Chef. You can bring your next dish. 00:46:21.784 --> 00:46:23.285 Exotic. 00:46:23.410 --> 00:46:27.372 -We had a mandatory smoked fish request. -Right. 00:46:27.414 --> 00:46:29.541 -We haven't seen that. -We haven't. 00:46:30.000 --> 00:46:32.795 -Probably in the last dish. -It has to be now. 00:46:32.878 --> 00:46:34.588 But I can smell it. 00:46:37.174 --> 00:46:38.425 How beautiful. 00:46:38.550 --> 00:46:39.676 Dessert. 00:46:40.177 --> 00:46:43.806 It's another classic we'd make a lot at Remanso do Bosque. 00:46:44.807 --> 00:46:49.728 I'd eat it a lot as a kid in Tapajós, where my father was born. 00:46:49.812 --> 00:46:53.565 You go to a street market and every stall has one, 00:46:53.607 --> 00:46:56.985 like a grill or something to roast fish. It's very common. 00:46:57.027 --> 00:46:58.445 Roasted fish in a moquém. 00:46:58.529 --> 00:47:01.448 It's braised fish, feijão-manteiguinha salad. 00:47:01.532 --> 00:47:04.117 -And banana farofa. -What fish is this? 00:47:04.201 --> 00:47:05.202 It's filhote. 00:47:05.285 --> 00:47:08.622 So you had it cooked. Now you're having it braised. 00:47:09.248 --> 00:47:12.459 Here you've fulfilled the mandatory smoked fish. 00:47:12.584 --> 00:47:14.628 Yeah, I even added a bit of... 00:47:14.753 --> 00:47:17.339 apple tree chips there. 00:47:20.217 --> 00:47:22.052 There's a crust. 00:47:23.053 --> 00:47:25.013 -Delicious. -Chef. 00:47:25.055 --> 00:47:26.765 Thank you so much. 00:47:26.849 --> 00:47:30.018 We loved getting to know your family's story and seasoning 00:47:30.060 --> 00:47:31.353 through these dishes. 00:47:31.478 --> 00:47:34.273 You've used fish perfectly in all of them. 00:47:34.356 --> 00:47:38.277 The doneness and the flavor were perfect. We're really ecstatic. 00:47:38.360 --> 00:47:40.487 The judges have a hard time ahead of them. 00:47:41.071 --> 00:47:42.072 -Thank you. -Well... 00:47:42.155 --> 00:47:44.074 -Thank you. -Thank you, Thiago. 00:47:52.040 --> 00:47:53.500 Now comes the hard part 00:47:53.625 --> 00:47:57.004 of getting your impressions and turning them into scores. 00:47:57.087 --> 00:48:00.799 Remember the rest of the menu is worth up to 75 points. 00:48:00.883 --> 00:48:02.301 -Good luck. -Thank you. 00:48:02.384 --> 00:48:03.385 Good luck. 00:48:05.095 --> 00:48:10.267 We had two creative and innovative chefs who are in love with cuisine. 00:48:10.350 --> 00:48:14.396 In this water duel, the kitchens went in different directions, 00:48:14.521 --> 00:48:18.108 but they ended up meeting and having an unforgettable duel. 00:48:22.821 --> 00:48:26.700 The result will define not only this battle's winner 00:48:26.825 --> 00:48:29.953 but also the Iron Chef Brazil finalist. 00:48:33.749 --> 00:48:37.461 If Chef Adriano wins the battle and scores more than 90 points, 00:48:37.586 --> 00:48:40.297 he'll take Chef Rafael's spot in the finale 00:48:40.339 --> 00:48:42.174 and guarantee his own. 00:48:42.925 --> 00:48:45.135 Well, chefs, the time has come. 00:48:45.886 --> 00:48:46.762 With a total... 00:48:47.554 --> 00:48:50.057 of 89 points 00:48:50.182 --> 00:48:52.184 against 88... 00:48:52.768 --> 00:48:56.021 the winner of this Iron Chef battle... 00:48:58.065 --> 00:49:01.068 is Challenging Chef Adriano de Laurentiis. 00:49:03.654 --> 00:49:04.780 ***, yeah! 00:49:12.287 --> 00:49:13.080 Thanks. 00:49:13.205 --> 00:49:15.040 -Thanks, Thiagão. -Thanks. Way to go. 00:49:15.082 --> 00:49:16.792 -So cool. -Way to go. 00:49:17.292 --> 00:49:20.212 Congratulations, Chef Adriano. 00:49:20.337 --> 00:49:21.797 You've won the battle 00:49:21.880 --> 00:49:27.135 by scoring 89 points against Chef Thiago's 88. 00:49:27.135 --> 00:49:28.804 It was really close. 00:49:29.846 --> 00:49:32.641 And with that score, the one going to the finale 00:49:32.683 --> 00:49:34.559 is Chef Rafael Gomes. 00:49:39.898 --> 00:49:42.859 So, Chef Rafael, how's everything? How are you feeling? 00:49:42.943 --> 00:49:44.277 I was tense over here. 00:49:44.403 --> 00:49:46.989 But I'd be happy if he had gone to the final too. 00:49:47.072 --> 00:49:49.700 This kid deserves it, for his work, for everything, 00:49:50.575 --> 00:49:52.703 for the person I met here. 00:49:52.786 --> 00:49:54.246 The challenge is even bigger. 00:49:54.287 --> 00:49:58.959 In the grand finale, Chef Rafael, you'll face not only one 00:49:59.001 --> 00:50:02.295 but five of our Iron Chefs. 00:50:02.379 --> 00:50:05.716 We'll see you in a bit. Bye. 00:50:09.177 --> 00:50:10.595 ***, yeah. 00:50:10.679 --> 00:50:12.222 -Congrats. -*** yeah.