WEBVTT 00:00:22.193 --> 00:00:23.945 Let's win another one. 00:00:24.988 --> 00:00:26.573 -Yeah. -That's right. 00:00:26.656 --> 00:00:29.784 It's time! 00:00:30.285 --> 00:00:31.494 Yeah. 00:00:32.537 --> 00:00:36.332 Welcome to the Iron Chef Brazil grand finale. 00:00:38.126 --> 00:00:41.337 This arena will be on fire today, y'all. 00:00:41.421 --> 00:00:44.674 It's going to be wild because Chef Rafael Gomes, 00:00:44.758 --> 00:00:47.594 who won his duel against Iron Chef Giovanna Grossi 00:00:47.677 --> 00:00:49.137 and conquered 90 points, 00:00:49.220 --> 00:00:54.517 is back today to fight for the culinary legend title. 00:00:54.601 --> 00:00:56.603 The Iron Legend title. 00:00:56.686 --> 00:00:59.606 In this battle, he won't face just one Iron Chef. 00:01:00.231 --> 00:01:03.860 He's battling five Iron Chefs. 00:01:03.943 --> 00:01:06.279 In here, baby, if you want to be a legend 00:01:06.362 --> 00:01:09.282 you must do the impossible and then some. 00:01:09.365 --> 00:01:12.452 The finale judges have already taken their seats. 00:01:12.535 --> 00:01:17.082 Brazil has fallen in love with this duo because of their sweetness and wisdom... 00:01:17.165 --> 00:01:19.250 Rosa Moraes and Laurent Suaudeau. 00:01:23.171 --> 00:01:28.384 And to add some rhythm and cadence to this completely Brazilian competition, 00:01:28.468 --> 00:01:32.013 we had to bring the greatest samba and pagoderepresentative. 00:01:32.430 --> 00:01:33.681 PÉRICLES SINGER 00:01:34.974 --> 00:01:36.559 Now let's go to the locker room 00:01:36.643 --> 00:01:40.146 because I want to get this started. I'm on fire today. Hey, y'all. 00:01:40.230 --> 00:01:41.397 Hiya. 00:01:42.273 --> 00:01:44.484 Even I'm nervous. 00:01:45.110 --> 00:01:48.780 Chef Rafael Gomes, join us in the arena with your sous chefs 00:01:48.863 --> 00:01:52.659 because it's time to cook for this season's title. 00:01:54.953 --> 00:01:56.037 Let's go. 00:01:56.121 --> 00:01:58.998 Good vibes to Rafa. 00:02:00.792 --> 00:02:04.712 The winner of the mushroom battle is... 00:02:05.797 --> 00:02:07.215 Chef Rafael. 00:02:10.844 --> 00:02:14.305 I see it like a sprint and a marathon. 00:02:14.389 --> 00:02:15.974 Many people win sprints. 00:02:16.599 --> 00:02:18.601 But the marathon is way harder. 00:02:20.061 --> 00:02:22.730 Every restaurant and every experience is like that. 00:02:22.814 --> 00:02:25.150 If I don't give you a nice business card, 00:02:25.233 --> 00:02:27.861 you'll have the wrong expectation. 00:02:29.237 --> 00:02:30.905 The first impression lasts. 00:02:30.989 --> 00:02:34.826 -It's beautiful. So delicate. -C'est la grande délicatesse. 00:02:35.994 --> 00:02:36.911 Délicieux. 00:02:36.995 --> 00:02:39.914 The more connected you are to your team 00:02:39.998 --> 00:02:43.376 and the people you cook with, the more your looks communicate. 00:02:43.459 --> 00:02:47.380 I wanted to see everyone's work being executed in the best way possible. 00:02:47.463 --> 00:02:48.298 Perfect. 00:02:49.257 --> 00:02:52.135 Rafa seems to bet more on minimalism. 00:02:52.218 --> 00:02:54.888 Rafa brought us coziness, you know? 00:02:54.971 --> 00:02:57.307 Simplicity is the hardest thing to do. 00:02:57.390 --> 00:03:00.977 It's making something that people look at and know exactly what it is 00:03:01.060 --> 00:03:02.729 but not how it was made. 00:03:02.812 --> 00:03:06.065 It's impossible to stop eating it. It's so flavorful. 00:03:06.149 --> 00:03:10.111 I always think that giving my all is the best I can do. 00:03:10.195 --> 00:03:13.573 Chef Rafael Gomes is the finalist. 00:03:16.576 --> 00:03:20.496 Today I'm going there to win my battle 00:03:20.580 --> 00:03:23.791 against myself, delivering my menu and doing my job. 00:03:28.296 --> 00:03:31.591 Chef Rafael Gomes comes to the arena to try to do the impossible. 00:03:32.717 --> 00:03:37.597 He's prepared and he won't waste the chance to become an Iron Legend. 00:03:38.097 --> 00:03:41.351 It's all or nothing in this battle. 00:03:45.188 --> 00:03:46.397 Chef Rafael, 00:03:46.481 --> 00:03:48.816 one Iron Chef's already hard. 00:03:48.900 --> 00:03:52.445 How are you feeling about five? How did you prepare? Even I'm nervous. 00:03:52.528 --> 00:03:54.447 I don't know. It's so hard. 00:03:54.530 --> 00:03:57.742 I felt sick to my stomach when it was just one. 00:03:57.825 --> 00:04:00.328 Competing against five of them will be... 00:04:00.411 --> 00:04:01.829 -It will be hard. -It will. 00:04:01.913 --> 00:04:05.875 But let's do it. We'll at least deliver something great. 00:04:05.959 --> 00:04:07.669 -We'll see. -That's right. 00:04:10.838 --> 00:04:14.676 This time you'll be able to choose the Iron Chefs you're facing. 00:04:15.343 --> 00:04:18.721 Remember that our Iron Chefs team is made up of 00:04:19.222 --> 00:04:20.431 Bel Coelho. 00:04:21.349 --> 00:04:22.850 Carole Crema. 00:04:22.934 --> 00:04:24.519 Felipe Schaedler. 00:04:25.019 --> 00:04:26.521 Giovanna Grossi. 00:04:27.021 --> 00:04:29.732 The team Lisiane Arouca and Fabrício Lemos. 00:04:30.233 --> 00:04:31.943 Rodrigo Oliveira. 00:04:32.026 --> 00:04:33.611 And Thiago Castanho. 00:04:34.112 --> 00:04:38.199 So? Which Iron Chefs will you choose for this battle? 00:04:39.742 --> 00:04:41.160 Oh, man. 00:04:41.911 --> 00:04:44.247 It's so hard to choose, you know? 00:04:44.330 --> 00:04:48.042 All of them are highly capable, and I admire them all. 00:04:48.960 --> 00:04:51.671 I'm definitely going with just one pastry chef. 00:04:51.754 --> 00:04:54.799 -I don't want to take any chances. -He's no fool. 00:04:54.882 --> 00:04:57.468 Let's start with Fabrício and Lisiane. 00:04:57.552 --> 00:04:59.637 -Okay. -I really admire their work. 00:04:59.721 --> 00:05:02.515 I'm choosing someone else I really admire, Rodrigo. 00:05:02.598 --> 00:05:03.599 Thiago Castanho... 00:05:04.851 --> 00:05:06.102 and Bel Coelho. 00:05:07.312 --> 00:05:08.813 What a team. 00:05:11.065 --> 00:05:14.444 So join us, Iron Chefs team. 00:05:16.654 --> 00:05:21.367 This Iron Chefs team gathers the best in Brazilian cuisine. 00:05:21.993 --> 00:05:26.497 Five great chefs working in the same kitchen for the first time. 00:05:27.790 --> 00:05:30.585 The challenge in this arena is going to be epic. 00:05:35.840 --> 00:05:37.050 Hot damn. 00:05:41.346 --> 00:05:42.722 I got chills, dude. 00:05:42.805 --> 00:05:44.140 I got chills. 00:05:48.519 --> 00:05:50.980 I'd run away from the kitchen. My God. 00:05:51.064 --> 00:05:53.608 It's not every day we get to see five 00:05:53.691 --> 00:05:57.653 of the greatest culinary names in our country cooking together. 00:05:58.988 --> 00:06:00.740 This is unprecedented. 00:06:00.823 --> 00:06:02.825 I'm really emotional. 00:06:04.786 --> 00:06:07.330 -I'm still a bit shocked. -Yeah. 00:06:07.413 --> 00:06:08.373 It's all right. 00:06:08.456 --> 00:06:11.667 Iron Chefs, who's your team captain? 00:06:12.668 --> 00:06:13.878 Bel. 00:06:13.961 --> 00:06:15.046 Bel Coelho. 00:06:15.129 --> 00:06:19.133 You've realized that today's battle is a bit different, 00:06:19.217 --> 00:06:20.885 so let's get to the rules. 00:06:20.968 --> 00:06:25.640 You, Chef Rafael, will have the help of your sous chefs for the battle. 00:06:25.723 --> 00:06:28.184 But our Iron Chefs are a bigger group, 00:06:28.267 --> 00:06:31.479 so they won't have their sous chefs for this battle, okay? 00:06:33.022 --> 00:06:35.691 As always, we'll have a secret ingredient 00:06:35.775 --> 00:06:37.276 for you to create five dishes. 00:06:37.902 --> 00:06:41.489 This time, no dish will be delivered first. 00:06:41.572 --> 00:06:46.202 All five dishes must be delivered at the same time. 00:06:46.285 --> 00:06:50.873 In the Iron Chefs' kitchen, each of them is responsible for one dish. 00:06:51.499 --> 00:06:55.294 Remember the complete menu is worth 100 points. 00:06:55.378 --> 00:06:57.380 Today's battle's secret ingredient 00:06:57.463 --> 00:07:01.801 has been seen in the arena in many different versions. 00:07:01.884 --> 00:07:05.388 It's so popular here in Brazil that many consider it 00:07:05.471 --> 00:07:08.683 the most iconic Brazilian ingredient. 00:07:08.766 --> 00:07:10.685 -Cassava. -Cassava. 00:07:10.768 --> 00:07:15.148 The Iron Chef Brazil great finale's ingredient is... 00:07:21.362 --> 00:07:22.905 cassava. 00:07:25.032 --> 00:07:28.828 CASSAVA 00:07:28.911 --> 00:07:31.789 -Damn. We got it right. -The Queen of Brazil. 00:07:33.332 --> 00:07:34.792 Easy-peasy for me, huh? 00:07:41.966 --> 00:07:45.428 You have an hour and a half for this final challenge. 00:07:45.511 --> 00:07:48.639 Exactly the duration of a soccer match but without injury time. 00:07:49.265 --> 00:07:51.851 Chef Rafael and sous chefs, 00:07:51.934 --> 00:07:53.352 Iron Chefs, 00:07:53.436 --> 00:07:56.898 you may gather in your kitchens and talk strategy. 00:07:59.066 --> 00:08:02.695 Trying to innovate cassava against the people 00:08:02.778 --> 00:08:05.364 who are the cassava royalty in Brazil is impossible. 00:08:05.448 --> 00:08:08.367 I thought of making an emulsion or a foam 00:08:08.993 --> 00:08:10.620 of tucupi and sea urchin. 00:08:10.703 --> 00:08:13.706 Sure, let's make pão de queijo our way, right? 00:08:13.789 --> 00:08:16.417 I'm thinking of making bom-bocado with tapioca. 00:08:16.501 --> 00:08:17.460 Chef Rafael, 00:08:18.211 --> 00:08:20.546 Iron Chefs' captain Bel Coelho, 00:08:20.630 --> 00:08:21.547 on your marks. 00:08:38.189 --> 00:08:41.192 Your one and a half hours in the kitchen starts... 00:08:45.071 --> 00:08:46.364 now. 00:08:50.451 --> 00:08:52.745 -Go, Rafa. -Let's go, Rafa. 00:08:55.039 --> 00:08:57.041 His sous chefs are already working. 00:08:57.124 --> 00:08:59.502 -They have an advantage. -Yeah. It's logistics. 00:09:06.008 --> 00:09:09.762 What about the team Chef Rafael's chosen? I'd like to hear your thoughts. 00:09:09.845 --> 00:09:14.392 I have no words to describe this intergalactic constellation 00:09:14.475 --> 00:09:16.519 Rafael has chosen to challenge. 00:09:16.602 --> 00:09:18.104 There are some things 00:09:18.145 --> 00:09:19.605 only Iron Chef Brazil can do for you. 00:09:30.116 --> 00:09:33.286 Cassava has many sub-products, you know? It's amazing. 00:09:33.369 --> 00:09:34.745 We had no idea. 00:09:34.829 --> 00:09:36.664 -I honestly had no idea. -No. Yeah. 00:09:36.747 --> 00:09:38.958 And cassava has many names, right? 00:09:39.041 --> 00:09:41.586 -Macaxeira, inhame... -Yeah. Aipim. 00:09:41.669 --> 00:09:42.920 -Maniva, aipim. -Yeah. 00:09:43.004 --> 00:09:44.380 -Mandioca.Right? -Maniva. 00:09:44.463 --> 00:09:47.300 -Each state has a different name. -Yeah. 00:09:47.383 --> 00:09:49.010 So versatile, right? 00:09:52.305 --> 00:09:55.516 Our Challenging Chef has already gotten a whole duck. 00:09:56.017 --> 00:09:59.103 -He's cleaning it. -It's the first time we'll see duck here. 00:09:59.186 --> 00:10:01.439 -I wonder what he'll do. -I don't know. 00:10:03.441 --> 00:10:06.777 This is an interpretation of Chef Laurent's duck. 00:10:06.861 --> 00:10:08.571 It's duck and tucupi, 00:10:08.654 --> 00:10:10.990 which has been reduced about 48 times 00:10:11.866 --> 00:10:14.702 from its original state. 00:10:16.037 --> 00:10:18.122 And I mixed it with honey 00:10:18.205 --> 00:10:20.207 to give it this nice acidity 00:10:20.291 --> 00:10:22.084 and also use some 00:10:22.168 --> 00:10:25.504 of the secret ingredient, the cassava. We'll see how it goes. 00:10:25.588 --> 00:10:30.843 Rafael's coating this caramelized mix of black tucupi and honey on a duck. 00:10:30.926 --> 00:10:35.973 That will make it shiny and sweet besides also having lots of flavor. 00:10:36.057 --> 00:10:38.059 Is duck difficult to cook? 00:10:38.726 --> 00:10:43.064 Well, I don't think he has much time to roast an entire duck. 00:10:43.147 --> 00:10:45.149 It will be ready at the last second. 00:10:50.112 --> 00:10:53.074 Our captain's making some kind of fish, right? 00:10:53.157 --> 00:10:54.408 With yellow tucupi. 00:10:54.492 --> 00:10:57.620 I thought of making a snook crudo 00:10:57.703 --> 00:10:59.914 with some yellow tucupifoam... 00:11:00.706 --> 00:11:02.041 and sea urchin. 00:11:02.708 --> 00:11:07.254 And then some caramelized onions and mushrooms with black tucupi 00:11:07.338 --> 00:11:08.798 and mandiocaba 00:11:08.881 --> 00:11:12.426 to glaze it on top and get it nice and golden. 00:11:14.345 --> 00:11:18.474 It must be so cool to cook with five people at their level. 00:11:18.557 --> 00:11:20.601 Like, you're there doing your thing 00:11:20.685 --> 00:11:24.480 and you know everything is all right with everyone. 00:11:24.563 --> 00:11:26.315 You just have to do yours. 00:11:30.277 --> 00:11:32.655 We'll have pão de queijo with Iberian chorizo, 00:11:33.280 --> 00:11:35.366 some smoked aioli, 00:11:35.866 --> 00:11:39.286 a bit of Périgord black truffle, and lots of love. 00:11:41.914 --> 00:11:43.999 I'm going completely nontraditional. 00:11:45.042 --> 00:11:47.670 I'll show them you can make dough without wheat flour 00:11:47.753 --> 00:11:50.589 and only using tapioca gum 00:11:50.673 --> 00:11:51.757 and rice flour. 00:11:51.841 --> 00:11:53.801 And I'm stuffing it with maniçoba, 00:11:53.884 --> 00:11:57.221 which is a cassava leaf stew that's traditional to the region 00:11:57.304 --> 00:11:58.681 of Pará, where I come from. 00:12:03.769 --> 00:12:06.021 I'm making fruit tartare. 00:12:06.522 --> 00:12:08.774 Green apple and grapefruit 00:12:09.275 --> 00:12:11.110 to add to our dessert. 00:12:11.193 --> 00:12:14.905 It's our Mané Pelado cake with cumaru custard. 00:12:18.367 --> 00:12:20.995 I'm making a tapioca bom-bocado. 00:12:21.078 --> 00:12:23.456 This dessert is always on a baiano's table. 00:12:24.081 --> 00:12:26.959 I'm trying to get as much Bahia as I can into this dish. 00:12:33.841 --> 00:12:37.011 Chef Rafael's just set his duck there 00:12:37.094 --> 00:12:39.805 for an hour and 15 minutes, so it has to work. 00:12:39.889 --> 00:12:42.558 He'll get it out when it's time to serve. 00:12:42.641 --> 00:12:44.268 -Right. -It can't go wrong. 00:12:44.351 --> 00:12:45.186 Yeah. 00:12:54.945 --> 00:12:58.240 I'll work on the in natura cassava, 00:12:58.324 --> 00:13:02.953 which, well, offers a whole world of possibilities. 00:13:03.037 --> 00:13:05.581 So in my head, I've created a dish, 00:13:05.664 --> 00:13:08.083 but I still don't know if it will work. 00:13:08.584 --> 00:13:10.544 -Let's go. -Cassava in the oven. 00:13:14.173 --> 00:13:15.007 Let's go. 00:13:15.841 --> 00:13:16.675 Let's go. 00:13:17.843 --> 00:13:20.679 Chefs, 30 minutes have gone by. 00:13:20.763 --> 00:13:22.139 -Okay? -Okay. 00:13:22.223 --> 00:13:25.226 -We'll eat in an hour, Péricles. -That's right. 00:13:29.271 --> 00:13:30.105 Chef? 00:13:31.982 --> 00:13:33.692 -A bit more salt. -Okay. 00:13:38.531 --> 00:13:41.242 I'm bringing my story, Bahia, and axé. 00:13:41.909 --> 00:13:43.619 I'm making the moqueca sauce. 00:13:43.702 --> 00:13:46.205 Instead of making classic bobó, I'm making gnocchi. 00:13:46.288 --> 00:13:50.167 Cassava gnocchi with bobó. And I'm adding black tucupi 00:13:50.251 --> 00:13:52.920 with sago. That's it, basically. 00:14:11.063 --> 00:14:13.107 Have you ever seen 00:14:13.190 --> 00:14:17.486 so many students, ex-students, chefs, and Iron Chefs cooking together? 00:14:17.570 --> 00:14:21.156 We're ecstatic. It's beautiful seeing those five together. 00:14:21.240 --> 00:14:25.244 That's amazing because it breaks a paradigm 00:14:25.327 --> 00:14:29.456 of where the line between individualism and collectivism is, right? 00:14:29.540 --> 00:14:32.626 It's nice to see them unite. Everyone together, 00:14:32.710 --> 00:14:36.505 making this menu that we're so curious to see. 00:14:37.715 --> 00:14:41.135 Rô, do you think the mushroom and the onion could be hot? 00:14:41.927 --> 00:14:44.763 -On top of the... -I swear I had the same idea, Bel. 00:14:45.264 --> 00:14:49.685 -I think it could be fun. -I think the mushroom will be better. 00:14:49.768 --> 00:14:52.897 -So this is white chocolate. -White chocolate. 00:14:52.980 --> 00:14:55.566 When you say you caramelize it, what do you do? 00:14:55.649 --> 00:14:59.904 I just got regular white chocolate, like you find in stores. 00:14:59.987 --> 00:15:01.488 -Okay. -I put it in the oven. 00:15:01.572 --> 00:15:03.908 I leave it at the right temperature for a while 00:15:03.991 --> 00:15:06.869 and its excess sugar will slowly caramelize 00:15:06.952 --> 00:15:08.829 and it will taste like caramel. 00:15:08.913 --> 00:15:10.956 -It gets color. -The sugar caramelizes. 00:15:11.040 --> 00:15:12.374 -It gets golden. -Add milk... 00:15:12.458 --> 00:15:14.501 There's some in the chocolate. 00:15:14.585 --> 00:15:17.630 Then it becomes like caramel, but it's a different taste. 00:15:23.427 --> 00:15:26.013 I'll use monkfish for this dish. 00:15:26.096 --> 00:15:30.184 It's also called frog-fish. It's very common in Brazil. 00:15:30.267 --> 00:15:33.896 I'm grilling it and finishing it up in a wood fired oven. 00:15:35.481 --> 00:15:39.735 Then I'm making cassava purée with Rangpur lime 00:15:40.527 --> 00:15:43.822 and a demi-glace with a Rangpur gastrique as well. 00:15:43.906 --> 00:15:49.828 So it will be a very simple dish, but with the ingredient, cassava, in the spotlight. 00:15:49.912 --> 00:15:51.747 That's it. We'll see how it goes. 00:15:54.208 --> 00:15:56.543 It seems like the Iron Chefs 00:15:56.627 --> 00:16:00.923 are using a lot more diverse processes to work on the cassava 00:16:01.006 --> 00:16:03.342 than the challenging team. 00:16:03.425 --> 00:16:04.468 Rafael's worked... 00:16:05.803 --> 00:16:09.640 The proteins are there. You have duck, you have... 00:16:09.723 --> 00:16:11.433 -Shrimp. -Monkfish, shrimp. 00:16:11.517 --> 00:16:13.769 It's not the main star. 00:16:13.852 --> 00:16:16.939 And the Iron Chefs are going for a direction that's more... 00:16:17.022 --> 00:16:18.774 -The queen. -The queen of the dish. 00:16:18.857 --> 00:16:20.734 The queen of the dish. That's right. 00:16:20.818 --> 00:16:23.404 I'm making cassava flour. 00:16:24.238 --> 00:16:28.075 It'll be the freshest cassava flour the judges have ever had. 00:16:28.158 --> 00:16:29.159 I'm sure of that. 00:16:29.243 --> 00:16:30.786 Pericão, you're a good cook. 00:16:30.869 --> 00:16:34.331 But you've never invited me for lunch at your place. I'm ready. 00:16:34.415 --> 00:16:38.877 Today I'm surrounded by chefs. I wouldn't dare say I'm a good cook. 00:16:38.961 --> 00:16:42.798 I'd risk saying I get by, that's all. 00:16:42.881 --> 00:16:44.758 The gas went up. I turned it down. 00:16:44.842 --> 00:16:46.218 -It was running out. -Okay. 00:16:47.428 --> 00:16:49.805 What's this here? Cake. Come on, Ricelle. Cake. 00:16:49.888 --> 00:16:51.724 Yes, Chef, I'm just finishing up. 00:16:53.058 --> 00:16:54.435 What's up, locker room? 00:16:55.519 --> 00:16:56.353 Dude. 00:16:56.437 --> 00:16:59.273 People, for Christ's sake, you're out of the arena, 00:16:59.356 --> 00:17:03.944 but you have to send all the good vibes to our Challenging Chef Rafael. 00:17:04.028 --> 00:17:06.989 You've all been here before. You're all relaxed now, 00:17:07.072 --> 00:17:09.074 but also nervous for Chef Rafael, right? 00:17:09.158 --> 00:17:12.161 No one's relaxed, Fê. We're all there. 00:17:12.244 --> 00:17:15.080 We're here, but our minds and attention are there. 00:17:15.164 --> 00:17:17.458 It's the only thing we talk about. 00:17:17.541 --> 00:17:19.293 So no chilling at all, right? 00:17:19.376 --> 00:17:21.420 I take it back. No one's relaxed. 00:17:21.503 --> 00:17:23.255 Even I'm tense, folks. 00:17:24.298 --> 00:17:27.509 Now I'm making shrimp bisque. I'm cooking the shrimp shells 00:17:27.593 --> 00:17:30.137 and then I'm adding onion and garlic. 00:17:30.220 --> 00:17:32.723 Then I'll mix it in the blender 00:17:33.515 --> 00:17:35.517 and sieve it so we can serve a bisque. 00:17:36.643 --> 00:17:39.813 We've reached 45 minutes into the challenge. 00:17:39.897 --> 00:17:41.440 The first half's over. 00:17:41.940 --> 00:17:43.192 I want you to taste it. 00:17:43.692 --> 00:17:45.736 I need... I think now it's... 00:17:45.819 --> 00:17:47.863 It's amazing. At least for me. 00:17:47.946 --> 00:17:50.365 But my mouth has been weird for salt. 00:17:51.283 --> 00:17:53.702 -More salt? -It's *** awesome. 00:17:53.786 --> 00:17:56.663 Wow, folks, I think she's making sea urchin foam. 00:17:56.747 --> 00:17:58.207 -Could it be? -It could. 00:17:58.290 --> 00:18:00.459 -I haven't had urchin foam yet. -Me neither. 00:18:00.542 --> 00:18:02.336 -We'll try it, Péricles. -It'll be... 00:18:02.419 --> 00:18:04.046 -Urchin's great. -...something new. 00:18:04.129 --> 00:18:05.881 For me, urchin's... wow. 00:18:05.964 --> 00:18:07.883 Should I make it again without adjuma? 00:18:07.966 --> 00:18:10.135 I think so. So we can taste the urchin. 00:18:12.262 --> 00:18:13.931 Perfect. Cake in the oven. 00:18:14.765 --> 00:18:16.433 -Do you need help? -No, Chef. 00:18:16.517 --> 00:18:17.768 Okay, so let's go. 00:18:22.773 --> 00:18:24.108 -All cool? -All cool. 00:18:24.191 --> 00:18:26.652 -Do you need support? -I'm okay, Rodrigo. 00:18:32.658 --> 00:18:34.326 My dear judges, 00:18:34.409 --> 00:18:38.163 we're watching a full show here. 00:18:38.247 --> 00:18:41.166 Six of the greatest chefs in our country 00:18:41.250 --> 00:18:44.211 are here cooking for us. Is everyone drooling? 00:18:44.294 --> 00:18:46.338 -It's drool-worthy. -Right? 00:18:46.421 --> 00:18:49.049 And he's the lucky one. He got lucky. 00:18:49.133 --> 00:18:50.425 Pericão... 00:18:50.509 --> 00:18:52.886 Have you ever been to such a culinary event? 00:18:52.970 --> 00:18:58.267 It's a lot of good people together. It's an honor to be here. 00:18:59.768 --> 00:19:03.147 Tapioca dough with rice flour, which means no wheat. 00:19:03.230 --> 00:19:04.731 We're stuffing it with 00:19:05.691 --> 00:19:08.152 minced pork and cassava leaf. 00:19:12.072 --> 00:19:14.449 The Iron Chefs are so focused. 00:19:14.533 --> 00:19:17.703 Normally there are three people in this kitchen. 00:19:17.786 --> 00:19:19.329 There's five of them. 00:19:19.413 --> 00:19:20.956 It's great to watch from here. 00:19:21.039 --> 00:19:24.835 What a privilege. It's a lesson on humility and on cooking 00:19:24.918 --> 00:19:26.253 to cook with these people. 00:19:27.504 --> 00:19:29.590 -Does it need salt or anything? -Nothing. 00:19:29.673 --> 00:19:31.258 -Nothing. -It's thick. 00:19:32.801 --> 00:19:36.597 Have you noticed the joy in the Iron Chefs' eyes? 00:19:36.680 --> 00:19:38.891 I think they can't quite believe it. 00:19:38.974 --> 00:19:40.767 I see Rodrigo thinking, 00:19:40.851 --> 00:19:43.187 "Man, Thiago and I are here cooking together." 00:19:43.270 --> 00:19:45.647 They're so excited. It's nice to watch. 00:19:45.731 --> 00:19:46.773 And it's so cool. 00:19:46.857 --> 00:19:49.067 They're kind of the same age. You can tell... 00:19:49.151 --> 00:19:52.196 They're a squad, right? Truly a team. 00:19:54.573 --> 00:19:56.867 I'm slicing them very small. 00:19:56.950 --> 00:19:59.077 As if it were cassava risotto. 00:20:08.212 --> 00:20:10.380 I've just burned my farofa. Great. 00:20:11.006 --> 00:20:13.550 Iron Chefs have problems too, right? 00:20:13.634 --> 00:20:16.094 I turned up the heat since it was taking too long. 00:20:17.387 --> 00:20:18.805 -It's burned. -Yeah. 00:20:19.306 --> 00:20:21.767 I'll have to make another one. ***. 00:20:22.351 --> 00:20:23.685 She's starting over. 00:20:23.769 --> 00:20:25.187 Is there time? 00:20:33.278 --> 00:20:35.822 Bel, it's starting to get a tiny bit of color here. 00:20:35.906 --> 00:20:36.740 Remove it. 00:20:43.247 --> 00:20:47.376 Chefs, ten minutes left on this challenge, okay? 00:20:47.459 --> 00:20:50.921 -Ten minutes. -Now it's time to get nervous. 00:20:52.172 --> 00:20:53.173 Let's go. 00:20:57.719 --> 00:20:59.346 Something to finish up? 00:20:59.429 --> 00:21:00.931 No. Get the plates. 00:21:01.014 --> 00:21:02.140 -Okay. -One of each. 00:21:03.016 --> 00:21:05.435 Chef Lisiane's just back with the ice cream. 00:21:06.603 --> 00:21:07.521 So, what happened? 00:21:09.564 --> 00:21:12.609 Some things are going wrong, but they'll work out in the end. 00:21:13.110 --> 00:21:14.945 -I'm nervous. -It's nerve-wracking. 00:21:15.028 --> 00:21:16.488 -Right? -It's nerve-wracking. 00:21:20.575 --> 00:21:23.245 -Awesome. -I'd add some farofa here. 00:21:23.328 --> 00:21:25.247 -So it doesn't get wet. -Okay. 00:21:25.330 --> 00:21:26.581 -What do you think? -Good. 00:21:26.665 --> 00:21:28.292 *** perfect. 00:21:29.251 --> 00:21:30.085 Nice. 00:21:31.169 --> 00:21:32.504 That's it, Chef. 00:21:33.005 --> 00:21:34.423 The noisette, Ricelle. 00:21:37.676 --> 00:21:38.677 Chef. 00:21:39.511 --> 00:21:40.595 Perfect. 00:21:40.679 --> 00:21:43.265 Honey, I'm putting this cassava back there, right? 00:21:44.182 --> 00:21:45.058 Done. 00:21:45.142 --> 00:21:46.935 -Look at that. -Man, so dope. 00:21:47.019 --> 00:21:48.979 Look at how beautiful it is. 00:21:49.062 --> 00:21:50.856 -A mille-feuille. -A cassava one. 00:21:50.939 --> 00:21:52.232 It's amazing. 00:21:52.316 --> 00:21:54.776 Chefs, five minutes left on our grand finale, okay? 00:21:56.570 --> 00:21:57.571 Did it work, Lisi? 00:21:57.654 --> 00:22:00.240 Super, I just got it out of the ultra. 00:22:00.324 --> 00:22:03.285 -That's what I like to hear. -"Super." 00:22:12.711 --> 00:22:14.880 -I think the Iron Chefs are done. -Yeah. 00:22:14.963 --> 00:22:17.424 Chefs, one minute left. 00:22:18.759 --> 00:22:20.052 Let's go. 00:22:23.555 --> 00:22:25.015 That's how mine's going. 00:22:26.099 --> 00:22:30.103 -The sauce is here. Give it to me. -It's beautiful, man. 00:22:32.189 --> 00:22:33.315 Chefs, 00:22:33.398 --> 00:22:36.610 ten seconds left on our grand finale, okay? 00:22:37.277 --> 00:22:38.653 -Ten... -Just put the granita. 00:22:38.737 --> 00:22:39.780 Nine... 00:22:39.863 --> 00:22:42.074 eight, seven, 00:22:42.157 --> 00:22:43.658 six, 00:22:43.742 --> 00:22:45.911 five, four, 00:22:45.994 --> 00:22:48.580 three, two, one. 00:22:52.417 --> 00:22:54.378 Chefs, on your marks. 00:22:54.961 --> 00:22:56.713 We have our coin here. 00:22:56.797 --> 00:22:59.841 The knives represent the Iron Chefs, 00:22:59.925 --> 00:23:03.929 and the letter C represents our Challenging Chef Rafael. Here we go. 00:23:05.263 --> 00:23:08.100 -I'm getting good at it. -You had a whole season. 00:23:08.183 --> 00:23:09.643 Iron Chefs. 00:23:12.020 --> 00:23:15.524 We worked with friends, you know? 00:23:15.607 --> 00:23:18.068 That's why it was very special for me. 00:23:18.151 --> 00:23:20.320 Of course there's a rush, we bumping around, 00:23:20.404 --> 00:23:23.323 but that's when we know we can count on each other. 00:23:23.407 --> 00:23:26.284 That was awesome. I've learned so much from them. 00:23:26.368 --> 00:23:29.287 I'm taking it with me. We all exchanged and learned. 00:23:29.371 --> 00:23:32.124 These are chefs I admire, follow, and have contact with. 00:23:32.207 --> 00:23:35.961 But still I was surprised by absolutely everything they've done. 00:23:36.044 --> 00:23:38.255 I wouldn't want to be a judge now. 00:23:39.840 --> 00:23:42.467 I'm sure we did a great job. 00:23:42.551 --> 00:23:45.512 We've delivered our menu with excellency. 00:23:45.595 --> 00:23:47.931 Now we just wait and see what they'll decide. 00:23:49.641 --> 00:23:52.936 Let's begin this season's last tasting. 00:23:53.562 --> 00:23:54.729 It's sad but good. 00:23:54.813 --> 00:23:57.858 The rules are different now. The menu's worth 100 points, 00:23:57.941 --> 00:24:01.111 but the evaluation criteria are still the same. 00:24:01.194 --> 00:24:04.114 Presentation, flavor, and use of the secret ingredient. 00:24:05.240 --> 00:24:07.701 We'll start with our Iron Chefs. 00:24:08.326 --> 00:24:10.745 Our Iron Chefs' first dish, please. 00:24:11.913 --> 00:24:13.165 What a luxury. 00:24:14.624 --> 00:24:17.043 -They all came. That's so cool. -Excuse me. 00:24:17.127 --> 00:24:18.628 Thank you, Lisi. 00:24:21.882 --> 00:24:23.842 Chef, you may present your first dish. 00:24:24.468 --> 00:24:30.390 This is a snook crudo with an urchin and tucupi foam. 00:24:30.474 --> 00:24:31.850 It's natural tucupi. 00:24:31.933 --> 00:24:36.229 I brushed the snook with a reduction I made with black tucupi, 00:24:37.147 --> 00:24:40.275 mandiocaba, which is the sweet cassava broth, 00:24:40.358 --> 00:24:42.235 not the bitter one. 00:24:42.319 --> 00:24:46.156 There's Brazil nut farofa with tapioca 00:24:46.239 --> 00:24:47.866 and caramelized onions. 00:24:47.949 --> 00:24:52.370 Mandiocaba and black tucupi come from cassava 00:24:52.454 --> 00:24:54.498 and there's tucupiin the foam, 00:24:54.581 --> 00:24:58.168 so we've used four cassava-derived ingredients. 00:24:58.793 --> 00:24:59.794 Okay. 00:24:59.878 --> 00:25:00.921 Wow. 00:25:01.505 --> 00:25:03.173 It's delicious and crunchy. 00:25:04.341 --> 00:25:05.467 Off to a good start. 00:25:08.386 --> 00:25:10.096 Despite its complexity 00:25:10.180 --> 00:25:12.849 and all the elements you're using in the recipe, 00:25:13.642 --> 00:25:17.354 you managed to make each one's flavor very present, and that... 00:25:17.437 --> 00:25:22.651 That's the cook's ability to know how far they can go. 00:25:23.235 --> 00:25:25.445 -You nailed it. -Amazing. 00:25:25.529 --> 00:25:27.239 -Thanks, Chef. -Thank you. 00:25:27.322 --> 00:25:28.448 Thank you, Chef. 00:25:29.491 --> 00:25:32.077 I don't even know what to say. It's perfect. 00:25:32.786 --> 00:25:35.664 Delicious. It's an experience. 00:25:35.747 --> 00:25:38.458 Iron Chefs, bring us your next dish, please. 00:25:44.965 --> 00:25:46.675 These are maniçoba dumplings. 00:25:49.010 --> 00:25:52.097 -You can put the sauce in the dish. -Beautiful, Thiago. 00:25:53.890 --> 00:25:56.017 Once again influenced by a trip. 00:25:56.101 --> 00:26:00.855 The dough is made of tapioca gum and a bit of rice flour. 00:26:00.939 --> 00:26:04.276 The sauce is tucupi, black tucupi, and Yanomami mushroom. 00:26:04.359 --> 00:26:07.821 You can eat it with the chopsticks as if you were in Asia. 00:26:07.904 --> 00:26:10.073 -The perfume is... -Yeah. Wow. 00:26:10.156 --> 00:26:12.951 The stuffing is a mix of pork and maniçoba. 00:26:13.034 --> 00:26:17.706 Maniçoba is a cassava leaf stew that's typical from Pará. 00:26:17.789 --> 00:26:21.418 People say it's a very heavy dish, 00:26:21.501 --> 00:26:25.338 so you eat it and lie down on a hammock. This one's more subtle. 00:26:25.422 --> 00:26:28.800 The way this team has risked 00:26:28.883 --> 00:26:31.595 using maniçoba as a second dish got me, like, 00:26:31.678 --> 00:26:33.930 a bit suspicious, but now look at my face. 00:26:34.014 --> 00:26:35.974 -So good. -The dough is amazing. 00:26:36.057 --> 00:26:38.018 -It's impeccable. -It's impeccable. 00:26:38.101 --> 00:26:39.519 -Thank you, Chef. -Thank you. 00:26:39.603 --> 00:26:40.937 Thank you, champ. 00:26:41.438 --> 00:26:43.356 Surprising, delicious, amazing. 00:26:43.440 --> 00:26:47.068 If the Chinese knew about this cassava, they'd change their recipe. 00:26:47.152 --> 00:26:48.445 That's true. 00:26:48.528 --> 00:26:49.446 Nice. 00:26:53.158 --> 00:26:56.244 Iron Chefs, your third dish, please. 00:26:59.289 --> 00:27:00.123 Thank you. 00:27:02.042 --> 00:27:02.959 Beautiful. 00:27:04.085 --> 00:27:05.837 You may present your dish, Chef. 00:27:05.920 --> 00:27:07.088 Here we go. 00:27:09.341 --> 00:27:13.386 I made some cassava gnocchi that was inspired by shrimp bobó, 00:27:13.470 --> 00:27:16.097 with moqueca sauce. I also put some tucupi. 00:27:16.181 --> 00:27:19.434 To add some crunchiness, I breaded the shrimp with tapioca. 00:27:19.517 --> 00:27:20.518 I saw that. 00:27:20.602 --> 00:27:24.147 There's a little surprise in the middle. Exactly. 00:27:24.230 --> 00:27:27.108 It's sago caviar made with black tucupi. 00:27:27.192 --> 00:27:29.402 The tucupiflavor is present... 00:27:29.486 --> 00:27:30.487 in it. 00:27:30.570 --> 00:27:34.699 We actually don't use tucupi a lot in the Northeast. 00:27:34.783 --> 00:27:37.327 They throw it away, so that was on purpose. 00:27:37.410 --> 00:27:40.789 I wanted to show that it's possible to create this fusion, 00:27:40.872 --> 00:27:44.376 and it's good for feeding and generating income for families. 00:27:44.876 --> 00:27:46.878 This is Brazil, people. 00:27:46.961 --> 00:27:50.507 The tapioca breaded shrimp is amazing. 00:27:50.590 --> 00:27:51.966 What a hit. 00:27:52.050 --> 00:27:53.301 Wow. 00:27:53.927 --> 00:27:57.222 -Okra. -Okra's a ten, right? A thousand. 00:27:58.139 --> 00:27:59.307 Thank you so much. 00:27:59.391 --> 00:28:01.017 -Thank you. -Excuse me. 00:28:01.101 --> 00:28:02.560 Excuse me. Thank you, Chef. 00:28:03.061 --> 00:28:05.313 Wow, that was amazing. 00:28:05.397 --> 00:28:07.273 You could eat it like... 00:28:07.357 --> 00:28:09.818 Wow. It's so light. 00:28:10.443 --> 00:28:13.863 I'll lower my voice. They keep getting better and better. 00:28:13.947 --> 00:28:14.948 I know. 00:28:15.448 --> 00:28:18.785 It's interesting that they're using different cassava ingredients 00:28:18.868 --> 00:28:20.704 in every dish. 00:28:20.787 --> 00:28:24.082 Let's taste our Iron Chefs' fourth dish. 00:28:24.165 --> 00:28:25.834 Chefs, please bring it here. 00:28:29.879 --> 00:28:32.632 -I think Rafa's competition is tough. -Yeah. 00:28:32.716 --> 00:28:33.550 Thank you. 00:28:33.633 --> 00:28:35.593 Look. It's amazing, folks. 00:28:35.677 --> 00:28:39.055 I started out by making this cassava mille-feuille. 00:28:39.139 --> 00:28:42.517 -Laminated cassava, manteiga-da-terra. -Beautiful. 00:28:42.600 --> 00:28:46.855 I realized that 80% of the cassava produced in Brazil becomes flour, 00:28:46.938 --> 00:28:48.732 so I had to use it. 00:28:48.815 --> 00:28:52.861 But I'd already committed to using the entire cassava 00:28:52.944 --> 00:28:55.572 from the beginning, so I made my own flour. 00:28:55.655 --> 00:28:56.573 Oh, come on. 00:28:57.699 --> 00:28:59.367 Rodrigo is so dope. 00:28:59.451 --> 00:29:01.411 -Rodrigo's so dope. -Okay then. 00:29:01.494 --> 00:29:02.328 Okay. Nice. 00:29:03.663 --> 00:29:04.706 He's a genius. 00:29:04.789 --> 00:29:06.416 There's no seasoning or fat. 00:29:06.499 --> 00:29:11.129 I added it precisely to become a part of the sauce's greasiness. 00:29:11.212 --> 00:29:13.882 It's braised, and I used the cheek. 00:29:13.965 --> 00:29:19.053 I also paid homage to the sertão and selected some preserves. 00:29:19.137 --> 00:29:22.265 There's maroon cucumber, pumpkin preserve... 00:29:22.348 --> 00:29:24.517 -With cashew vinegar. -Beautiful. 00:29:24.601 --> 00:29:28.730 Umbu potatoes, which are the small ones, in a brine. 00:29:28.813 --> 00:29:30.356 And common purslane. 00:29:30.440 --> 00:29:32.734 -It's an extraordinary product. -Amazing. 00:29:32.817 --> 00:29:34.652 It's spontaneous. No one grows it. 00:29:34.736 --> 00:29:38.907 Very few people realize its great culinary value. 00:29:38.990 --> 00:29:41.159 -The cheek's so tender. -I think the... 00:29:41.242 --> 00:29:43.912 The cassava is very well-done. 00:29:44.454 --> 00:29:46.706 And you were careful with the mille-feuille. 00:29:47.791 --> 00:29:50.460 I've never seen something like it. 00:29:50.543 --> 00:29:55.507 You can taste how much he cares in every bite. 00:29:55.590 --> 00:29:56.758 It's this delicacy 00:29:56.841 --> 00:30:00.261 and attention you give to the food you make with your own hands. 00:30:00.345 --> 00:30:01.387 Thank you, Chef. 00:30:01.471 --> 00:30:03.932 Thank you. Have fun. 00:30:04.015 --> 00:30:06.518 -Genius, right? -I'd never had beef cheek. 00:30:06.601 --> 00:30:08.228 It's tender and delicious. 00:30:08.311 --> 00:30:10.188 -Delicious. You'd never had it? -No. 00:30:10.271 --> 00:30:11.773 No, I had never had it before. 00:30:11.856 --> 00:30:14.651 -And purslane is a PANC. -Wonderful. 00:30:14.734 --> 00:30:16.569 We don't use it. It's nutritious. 00:30:16.653 --> 00:30:19.531 -It grows on the streets. -Let's move to the last dish. 00:30:19.614 --> 00:30:23.827 The one that will conclude our Iron Chefs' menu for the finale. 00:30:31.626 --> 00:30:32.669 So beautiful, look. 00:30:33.962 --> 00:30:39.092 Once again this dish is full of Brazilian pastry. 00:30:41.135 --> 00:30:42.971 This is bolinho de estudante. 00:30:43.054 --> 00:30:45.223 What's that? Is it like bolinho de chuva? 00:30:45.306 --> 00:30:46.808 Like bolinho de chuva or... 00:30:46.891 --> 00:30:53.189 No, it's hydrated granulated tapioca. You roll it with coconut and fry it. 00:30:53.273 --> 00:30:56.651 And there's also a tapioca bom-bocado. 00:30:56.734 --> 00:30:58.444 I used yellow mombin and coconut 00:30:58.528 --> 00:31:01.447 because I wanted to add some acidity with the mombin cream. 00:31:01.531 --> 00:31:04.617 -There's burned chocolate mousse. -Cool. 00:31:04.701 --> 00:31:07.245 It has flaked tapioca 00:31:07.328 --> 00:31:11.124 but also dough beiju, which is the one we use every day. 00:31:12.083 --> 00:31:14.377 I really hope you like it. 00:31:14.460 --> 00:31:15.420 -Impeccable. -Good? 00:31:15.503 --> 00:31:19.883 I'm biased. My three favorite fruits in Brazil are 00:31:19.966 --> 00:31:22.468 cashew, yellow mombin, and bacuri. 00:31:22.552 --> 00:31:24.178 Wow. That means... 00:31:25.013 --> 00:31:26.723 -It checked some boxes. -Yes. 00:31:26.806 --> 00:31:28.725 There's something nice and salty. 00:31:28.808 --> 00:31:30.768 I added some salt to the farofato... 00:31:30.852 --> 00:31:31.686 But it's great. 00:31:31.769 --> 00:31:33.730 ...to give it some contrast, and I think... 00:31:34.355 --> 00:31:35.398 It's delicious. 00:31:35.899 --> 00:31:39.277 Yeah, I did notice the salt. 00:31:39.360 --> 00:31:41.279 That pinch of salt... 00:31:41.779 --> 00:31:44.115 -It made a whole difference. -Right? 00:31:44.198 --> 00:31:46.659 -It got me. I'll be honest. -Thank you. 00:31:46.743 --> 00:31:49.996 It got me. Congratulations, Chef. 00:31:50.079 --> 00:31:51.331 Thank you. 00:31:51.414 --> 00:31:52.832 -Thank you. -Thank you. 00:31:53.666 --> 00:31:57.337 That was our Iron Chefs' last dish. 00:31:57.420 --> 00:31:59.339 -They deserve applause, right? -Yes. 00:32:04.469 --> 00:32:08.765 Let's move on to the menu by our Challenging Chef Rafael Gomes 00:32:08.848 --> 00:32:11.059 in the Iron Chef Brazil grand finale. 00:32:11.142 --> 00:32:13.436 Please, Chef, bring us your first dish. 00:32:16.731 --> 00:32:18.858 -Pão de queijo. -Pao de queijo. 00:32:20.401 --> 00:32:23.821 It's pão de queijo with smoked aioli, a bit of Espalette pepper, 00:32:23.905 --> 00:32:26.741 and Périgord truffle. It's stuffed with Iberian chorizo. 00:32:27.825 --> 00:32:29.744 I was always asked to make it abroad. 00:32:30.370 --> 00:32:34.040 I used Grana Padano because I didn't have Brazilian cheese. 00:32:34.123 --> 00:32:36.751 I made it with tapioca almidón 00:32:36.834 --> 00:32:39.837 because I didn't have the cassava starch I needed. 00:32:39.921 --> 00:32:43.091 I went, "You know what? It's cassava. Let's make pão de queijo." 00:32:43.174 --> 00:32:45.051 -It's in God's hands. -You're right. 00:32:49.806 --> 00:32:52.141 I'm only afraid of the amount of ingredients 00:32:52.225 --> 00:32:54.519 for something so small, you know? 00:32:59.983 --> 00:33:02.318 It's perfect. The stuffing's creamy. 00:33:03.403 --> 00:33:04.862 We're going around the world. 00:33:04.946 --> 00:33:06.155 -Yeah. -Yeah. 00:33:06.239 --> 00:33:10.034 I've never had such a rich pão de queijo on the inside. It's so creamy. 00:33:10.118 --> 00:33:12.704 -It's not even creamy, it's... -It's a bite. 00:33:12.787 --> 00:33:15.039 It's a bite. Good definition. 00:33:15.123 --> 00:33:18.459 It's genius with the truffle. It's delicious and rich. 00:33:18.543 --> 00:33:21.462 I like it. With the ham, right? 00:33:21.546 --> 00:33:25.049 It's tender, salty, and creamy. 00:33:25.675 --> 00:33:27.719 And the truffle is bold. 00:33:27.802 --> 00:33:28.928 It's a good marriage. 00:33:29.012 --> 00:33:30.847 -Congrats, Chef. -Thank you. 00:33:30.930 --> 00:33:32.390 -Thanks. -I'll be right back. 00:33:33.599 --> 00:33:37.520 It's a very daring opening, right? 00:33:37.603 --> 00:33:41.816 He bet it all on a single bite and on something we're used to seeing. 00:33:42.734 --> 00:33:45.111 And he presented it in a way we'd never thought. 00:33:45.194 --> 00:33:47.864 Chef Rafael, we're ready for your next dish. 00:33:53.661 --> 00:33:55.747 This is absolutely beautiful. 00:33:55.830 --> 00:33:56.914 And it smells good. 00:33:56.998 --> 00:33:58.124 So perfumed. 00:33:59.208 --> 00:34:01.169 This is a "cassotto." 00:34:01.252 --> 00:34:02.920 It's a cassava risotto. 00:34:03.004 --> 00:34:06.924 I chopped the cassava like a rice grain. 00:34:07.008 --> 00:34:10.762 I cooked it like a risotto, with mantecato and everything. 00:34:10.845 --> 00:34:13.931 There's bisque around it, lemon purée, 00:34:14.015 --> 00:34:17.018 and some crunchy onion. 00:34:17.518 --> 00:34:19.062 Wow, so creative. 00:34:19.145 --> 00:34:21.105 Perfect. Impressive, huh? 00:34:22.065 --> 00:34:23.566 It's surprising, honestly. 00:34:24.567 --> 00:34:26.319 -We're ready. -I'll be back. 00:34:26.402 --> 00:34:27.904 -Thank you. -Thanks, Rafa. 00:34:27.987 --> 00:34:30.114 Normally risotto's such a... 00:34:31.032 --> 00:34:32.700 -It's heavy, right? -Yeah. 00:34:32.784 --> 00:34:35.161 -Yeah. -This one's so light. 00:34:35.244 --> 00:34:38.498 Personally I wouldn't add the bisque. 00:34:38.581 --> 00:34:40.500 You'd have made lime risotto. 00:34:40.583 --> 00:34:42.085 -Right. -With the shrimp or... 00:34:42.168 --> 00:34:43.795 -Yeah. -I see. 00:34:43.878 --> 00:34:47.548 I liked the risotto better than the pão de queijo.It was... 00:34:47.632 --> 00:34:50.551 Chef Rafael Gomes, your third dish, please. 00:34:53.304 --> 00:34:55.807 -So beautiful, people. Look at the log. -Wow. 00:34:55.890 --> 00:34:57.642 -I made monkfish. -Beautiful. 00:34:57.725 --> 00:35:01.270 I grilled it whole in a wood-fired oven. 00:35:02.313 --> 00:35:04.774 And I'm serving it... 00:35:04.857 --> 00:35:09.362 with a citric cassava purée, with Rangpur and gastrique. 00:35:09.445 --> 00:35:11.072 The sides are so delicate. 00:35:11.155 --> 00:35:13.783 -Look at the purple flowers. -The details. 00:35:14.283 --> 00:35:15.785 It's honey flower. 00:35:16.285 --> 00:35:18.955 The dinnerware's beautiful. It highlights it. 00:35:19.038 --> 00:35:21.290 -Yeah. -Even the gastrique. 00:35:22.333 --> 00:35:23.835 What's gastrique? 00:35:23.918 --> 00:35:26.754 Gastrique is the sauce I made with Rangpur lime, 00:35:26.838 --> 00:35:30.049 grapefruit, and lemon with a demi-glace. 00:35:37.348 --> 00:35:38.307 Rosa? 00:35:38.808 --> 00:35:42.854 The meat's perfect. I love it. Grilled like this, amazing. 00:35:42.937 --> 00:35:47.233 And for me the acidity of the Rangpur, which I absolutely love, 00:35:47.316 --> 00:35:50.486 in the cassava purée was the best. 00:35:50.987 --> 00:35:52.155 Wonderful. 00:35:52.238 --> 00:35:53.573 So, Laurent? 00:35:53.656 --> 00:35:56.284 He nailed it for me. It's so good. 00:35:56.367 --> 00:35:58.703 -His best dish. Perfect. -It's a great dish. 00:35:58.786 --> 00:36:00.580 Undoubtably a great dish. 00:36:00.663 --> 00:36:04.292 Chef Rafael Gomes, please bring us your fourth dish. 00:36:06.169 --> 00:36:08.921 Wow, so beautiful. 00:36:09.005 --> 00:36:10.965 This duck is to celebrate... 00:36:11.716 --> 00:36:12.967 you, sir. 00:36:13.050 --> 00:36:15.636 -Wow. -Tucupiduck. 00:36:16.137 --> 00:36:19.515 It was coated with honey and concentrated tucupi, 00:36:20.141 --> 00:36:22.852 which is black tucupi that's been reduced 48 times. 00:36:22.935 --> 00:36:24.854 There's biju farofa. 00:36:24.937 --> 00:36:27.231 Then I incorporated it like a Christmas farofa 00:36:27.315 --> 00:36:30.109 with apricot rehydrated in white balsamic vinegar. 00:36:30.193 --> 00:36:34.197 There's a fennel salad, baby fennel. 00:36:37.158 --> 00:36:40.703 -Seems like it worked. -My heart's pumping now. 00:36:41.787 --> 00:36:42.872 So is mine. 00:36:45.791 --> 00:36:47.251 Fernandinha's nervous. 00:36:47.752 --> 00:36:49.420 I love this doneness for duck. 00:36:49.503 --> 00:36:51.547 I think coated duck must be precisely... 00:36:52.256 --> 00:36:53.633 rare. 00:36:53.716 --> 00:36:54.967 He got it. 00:36:55.051 --> 00:36:56.135 That's so beautiful. 00:37:01.933 --> 00:37:04.685 Wow. This is... Y'all. 00:37:09.649 --> 00:37:10.775 So good. 00:37:11.484 --> 00:37:12.985 -Impeccable. -Thank you. 00:37:13.653 --> 00:37:16.405 Man, he came up with a * menu, dude. 00:37:16.489 --> 00:37:17.490 He went all-in. 00:37:17.573 --> 00:37:22.828 He did, and he went in a completely different direction. 00:37:22.912 --> 00:37:24.163 Chef Rafael... 00:37:25.289 --> 00:37:28.167 you're ridiculous. What was this? 00:37:28.668 --> 00:37:31.087 What's this sauce with the farofa and the duck? 00:37:31.712 --> 00:37:33.506 I don't even like duck. 00:37:34.674 --> 00:37:36.842 And I loved it. It's delicious. 00:37:37.385 --> 00:37:38.469 It's wonderful. 00:37:38.552 --> 00:37:39.637 I'll be right back. 00:37:40.137 --> 00:37:42.139 This apricot's also... 00:37:42.223 --> 00:37:44.558 The apricot cream is so good, right? 00:37:44.642 --> 00:37:46.978 Now let's move on to the last dish 00:37:47.061 --> 00:37:50.273 by our Challenging Chef Rafael Gomes. 00:37:50.356 --> 00:37:51.816 Bring us your dish, Chef. 00:37:53.025 --> 00:37:54.443 Thank you so much. 00:38:01.200 --> 00:38:04.829 Warm cassava and coconut cake. 00:38:05.830 --> 00:38:08.749 It's a grapefruit and green apple tartare 00:38:08.833 --> 00:38:11.085 and a cumaru custard. 00:38:14.797 --> 00:38:19.635 I think there may be a little too much coconut. 00:38:19.719 --> 00:38:24.015 I was hoping for more of a cassava cake, you know? 00:38:24.640 --> 00:38:26.058 You know what's dangerous? 00:38:26.142 --> 00:38:28.561 Dessert. 00:38:29.562 --> 00:38:33.941 Once again, congratulations on making it this far, to the finale with your team. 00:38:34.025 --> 00:38:37.570 Since I'm French, I'd like to say "merci" 00:38:38.237 --> 00:38:42.366 for taking your culture and your country 00:38:42.450 --> 00:38:45.494 to the country where I was born. It makes me emotional. 00:38:46.120 --> 00:38:48.331 -Thank you, Chef. -No, I thank you. 00:38:48.414 --> 00:38:52.626 I thank you because I also learned there and now I'm bringing it back home. 00:38:52.710 --> 00:38:53.919 Thank you so much. 00:38:54.003 --> 00:38:54.920 Thank you. 00:38:55.004 --> 00:38:56.339 -Congrats, Chef. -Congrats. 00:38:56.422 --> 00:38:57.465 Thank you, Chef. 00:38:58.299 --> 00:38:59.300 Well... 00:39:04.597 --> 00:39:07.266 I think Rafael won. 00:39:07.350 --> 00:39:08.517 Dear judges, 00:39:09.018 --> 00:39:10.227 what a predicament. 00:39:10.728 --> 00:39:13.356 Now the Iron Chef Brazil grand finale... 00:39:14.273 --> 00:39:15.358 is in your hands. 00:39:17.443 --> 00:39:21.238 A menu built by the greatest names in Brazilian cuisine 00:39:21.322 --> 00:39:26.035 has showcased the strength of our Iron Chefs team in the last battle. 00:39:26.118 --> 00:39:29.413 Chef Rafael Gomes has delivered his best in this finale. 00:39:29.497 --> 00:39:33.918 His five dishes showed why he's this season's great finalist. 00:39:40.758 --> 00:39:42.802 It's decision time 00:39:42.885 --> 00:39:47.264 in the grand finale of Iron Chef Brazil'sfirst season. 00:39:49.433 --> 00:39:53.646 The Challenging team is in the arena for such an important moment. 00:39:56.816 --> 00:39:57.983 Iron Chefs, 00:39:59.902 --> 00:40:01.737 finalist Chef Rafael Gomes, 00:40:03.697 --> 00:40:08.702 you've starred in a spectacular battle. 00:40:11.997 --> 00:40:16.335 You made dishes that challenged our sense of taste 00:40:16.419 --> 00:40:21.715 and also made us think about the use of the secret ingredient in each creation. 00:40:22.466 --> 00:40:26.720 It was a surprising and magical experience 00:40:27.346 --> 00:40:31.058 that was worthy of each of your greatness. 00:40:31.142 --> 00:40:32.852 Thank you so much and congratulations. 00:40:36.647 --> 00:40:38.065 And I must announce 00:40:38.691 --> 00:40:41.610 that our judges have reached a decision 00:40:42.236 --> 00:40:45.948 and have decided that the final score is... 00:40:55.958 --> 00:40:58.461 Challenging Chef Rafael Gomes 00:40:58.544 --> 00:41:01.088 has scored 93 points. 00:41:05.551 --> 00:41:08.304 And our Iron Chefs team has scored... 00:41:14.226 --> 00:41:17.188 95 points, so they are the winners. 00:41:18.772 --> 00:41:23.194 And since the Challenging Chef hasn't won, we're keeping the trophy. 00:41:24.695 --> 00:41:29.283 Chef Rafael Gomes, congrats on your amazing performance 00:41:29.366 --> 00:41:31.535 in this season of Iron Chef Brazil. 00:41:32.953 --> 00:41:35.789 We've had great moments in this arena, 00:41:35.873 --> 00:41:40.920 and now the whole world knows how great Brazilian ingredients and flavors are, 00:41:41.003 --> 00:41:43.130 thanks to our chefs' work. 00:41:46.383 --> 00:41:49.637 This season of Iron Chef Brazil ends here. 00:41:50.346 --> 00:41:54.308 But we always want seconds of something this delicious, right? 00:41:54.808 --> 00:41:56.769 See you next time. Bye. 00:42:00.773 --> 00:42:01.941 Congratulations.