WEBVTT 00:00:18.523 --> 00:00:23.028 Welcome to the Iron Chef Brazil arena once again. 00:00:23.111 --> 00:00:27.323 }If you like exciting battles as well as good food, 00:00:27.407 --> 00:00:30.618 }you're in the right place because that's what we do. 00:00:30.702 --> 00:00:34.330 }Look, you may have seen many cooking competitions around, 00:00:34.414 --> 00:00:36.207 }but this one is different. 00:00:36.332 --> 00:00:38.209 This is pure haute cuisine 00:00:38.293 --> 00:00:41.337 made by the greatest experts in the country. 00:00:41.421 --> 00:00:44.924 It all takes place in this arena on our judges' watch. 00:00:45.550 --> 00:00:47.802 The chef of chefs, Laurent Suaudeau. 00:00:49.846 --> 00:00:51.056 And our dearest master, Rosa Moraes. 00:00:53.641 --> 00:00:55.685 Joining them on this mission, 00:00:55.810 --> 00:00:58.229 she's a global model and mom of two 00:00:58.271 --> 00:01:02.067 who was born in Rio Grande do Sul, but lives in Santa Catarina. 00:01:02.150 --> 00:01:03.568 Carol Trentini. 00:01:04.903 --> 00:01:06.696 }-Welcome! -I also love to eat. 00:01:06.780 --> 00:01:07.614 }MODEL 00:01:07.697 --> 00:01:11.076 -You came on an empty stomach. -I was born ready. 00:01:11.159 --> 00:01:13.870 It's time for another battle in the arena. 00:01:13.953 --> 00:01:15.914 -Shall we talk to the chefs? -Yes. 00:01:15.997 --> 00:01:18.583 The pressure is on in the locker room. 00:01:18.666 --> 00:01:21.169 Let's get in there and talk to them. Hey! 00:01:22.253 --> 00:01:24.172 You remember our first episode. 00:01:24.255 --> 00:01:27.717 We went to the sertãoand goat reigned. 00:01:27.801 --> 00:01:31.429 But for this next battle, we'll visit another region. 00:01:31.554 --> 00:01:34.516 The Challenging Chef taking us to our destination 00:01:34.599 --> 00:01:36.184 is Michele Crispim. 00:01:38.728 --> 00:01:41.940 Go, girl. Represent. 00:01:42.023 --> 00:01:45.026 -Let's go! -Let's do this! 00:01:45.819 --> 00:01:47.028 Go, queen! 00:01:49.114 --> 00:01:52.575 Cooking is about tension, adrenaline, and excitement. 00:01:52.659 --> 00:01:57.122 I like feeling that. That's why I'm always up for a challenge. 00:01:58.248 --> 00:01:59.749 I'm Michele Crispim, 00:01:59.833 --> 00:02:02.669 I'm a chef from Florianópolis, Santa Catarina. 00:02:08.299 --> 00:02:10.760 I own a Hawaiian food restaurant now, 00:02:10.885 --> 00:02:15.348 which has everything to do with my town. We always use fresh ingredients. 00:02:15.473 --> 00:02:18.601 Cooking gives us numerous possibilities, 00:02:18.685 --> 00:02:21.062 so the more we travel around, 00:02:21.187 --> 00:02:23.898 the more we're able to cook different things. 00:02:25.358 --> 00:02:27.777 I lived in Russia when I was 17. 00:02:27.902 --> 00:02:31.197 I left a small town and went to a big metropolis 00:02:31.281 --> 00:02:33.241 that had all sorts of restaurants. 00:02:33.324 --> 00:02:35.785 I discovered new ingredients by eating. 00:02:35.869 --> 00:02:37.996 Most times I had no idea what they were. 00:02:41.708 --> 00:02:44.294 I use a lot of inspiration from my travels. 00:02:44.377 --> 00:02:48.756 Being curious about trying things, not being afraid to try... 00:02:48.798 --> 00:02:51.176 I think that's crucial for a chef. 00:02:51.801 --> 00:02:53.803 Despite being used to competing, 00:02:53.928 --> 00:02:56.931 I've never experienced something this big my whole life, 00:02:57.015 --> 00:02:58.600 so I'm very nervous. 00:02:58.683 --> 00:03:01.519 I must try my best to give them an elevated menu. 00:03:06.983 --> 00:03:10.737 Chef Michele became a household name in Brazilian cuisine 00:03:10.820 --> 00:03:12.405 after winning a cooking show competition. 00:03:12.405 --> 00:03:14.449 to show us she can win this battle. 00:03:15.366 --> 00:03:17.493 Michele, welcome! 00:03:17.577 --> 00:03:20.079 -She's got the samba. -She's got it all. 00:03:20.163 --> 00:03:22.498 Michele, you're used to winning. 00:03:22.582 --> 00:03:26.336 }But I think this is the greatest challenge yet, so... 00:03:26.377 --> 00:03:28.338 Despite being used to it, 00:03:28.379 --> 00:03:31.090 I'm a bit nervous, but it will all work out. 00:03:31.174 --> 00:03:34.510 Well, out of all the chefs we have on our team, 00:03:34.636 --> 00:03:36.888 we chose an Iron Chef 00:03:36.971 --> 00:03:40.225 who is also from Santa Catarina for this battle. 00:03:40.308 --> 00:03:41.643 Come here... 00:03:44.687 --> 00:03:46.397 Felipe Schaedler! 00:03:46.522 --> 00:03:47.941 Wow! 00:03:56.783 --> 00:04:00.703 I got into cooking just by chance. 00:04:01.621 --> 00:04:05.041 My parents had a pizza place in the inland of Amazonas. 00:04:05.541 --> 00:04:07.126 I came to Manaus to study. 00:04:07.252 --> 00:04:11.256 I wanted to study law and become a police inspector. 00:04:11.339 --> 00:04:14.842 But then I realized that wasn't really my thing 00:04:15.343 --> 00:04:17.428 until one day I opened the newspaper 00:04:17.553 --> 00:04:19.931 and saw an ad for a culinary school in Manaus. 00:04:20.014 --> 00:04:21.933 Then I knew that's what I wanted. 00:04:25.144 --> 00:04:26.729 I'm Felipe Schaedler. 00:04:26.813 --> 00:04:30.149 I'm from Santa Catarina, and I've lived in Manaus for 18 years. 00:04:30.233 --> 00:04:34.654 I own two restaurants in Manaus, Moquém and Banzeiro, 00:04:34.737 --> 00:04:37.240 and one in São Paulo also called Banzeiro. 00:04:37.740 --> 00:04:40.660 I had Southern references, but lived in the North. 00:04:40.743 --> 00:04:44.414 I was curious about exploring the North and the Amazon. 00:04:44.455 --> 00:04:48.293 Maybe that's what's connected me to the Amazon. 00:04:50.837 --> 00:04:55.091 I've always wanted to look at ingredients in a different way, 00:04:55.174 --> 00:04:57.343 a more profound way. 00:04:57.427 --> 00:04:58.344 And it worked. 00:04:59.178 --> 00:05:05.476 I think Brazil's greatest challenge is for Brazilians to discover Brazil. 00:05:05.560 --> 00:05:09.439 That's the main thing because the Amazon has amazing ingredients 00:05:09.480 --> 00:05:11.149 that people don't know. 00:05:13.192 --> 00:05:15.611 Our story is about our experiences, 00:05:15.737 --> 00:05:17.780 so I always say the Amazon 00:05:17.864 --> 00:05:20.616 must be experienced to be understood. 00:05:20.742 --> 00:05:24.620 These 12 years have been a great lesson about the Amazon. 00:05:32.587 --> 00:05:35.381 Iron Chef Felipe Schaedler shows to the world 00:05:35.465 --> 00:05:38.426 the daring ideas and rich flavors of Brazil. 00:05:38.509 --> 00:05:42.055 Felipe is here to show us the Amazon traditions 00:05:42.138 --> 00:05:44.140 elevated to haute cuisine. 00:05:46.976 --> 00:05:49.479 -It's a pleasure. -The pleasure is mine. 00:05:49.979 --> 00:05:51.814 Iron Chef Felipe Schaedler. 00:05:52.648 --> 00:05:53.900 Chef Michele Crispim. 00:05:55.693 --> 00:05:57.820 Today, you'll have to create menus 00:05:57.904 --> 00:06:00.239 using a secret ingredient 00:06:00.281 --> 00:06:03.785 that is all about the place you came from. 00:06:03.868 --> 00:06:07.372 Your secret ingredients are... 00:06:14.212 --> 00:06:15.380 shells! 00:06:17.173 --> 00:06:18.800 Oh, my! 00:06:20.301 --> 00:06:21.219 Wow! 00:06:21.719 --> 00:06:22.637 -Oh, my. -Wow! 00:06:22.637 --> 00:06:23.596 -Oh, my. -Wow! 00:06:24.097 --> 00:06:25.598 -That's crazy. -Gee. 00:06:25.723 --> 00:06:26.557 -Wow. -Look. 00:06:26.599 --> 00:06:30.103 }-That's awesome. -That's beautiful. 00:06:30.186 --> 00:06:31.020 }SHELLS 00:06:31.104 --> 00:06:32.188 }How beautiful! 00:06:32.271 --> 00:06:35.149 That's awesome, beautiful. It's so Santa Catarina. 00:06:36.484 --> 00:06:37.819 Wow! 00:06:38.444 --> 00:06:42.323 -Cutting the ice and all. -That's incredible. 00:06:42.448 --> 00:06:44.450 -I'm happy. I love it. -Yeah. 00:06:44.534 --> 00:06:46.577 I was wondering if you liked it. 00:06:46.619 --> 00:06:50.123 }Yeah, I mean, I left Santa Catarina at a young age. 00:06:50.206 --> 00:06:54.001 There are no shells in the Amazon. I've never worked with them. 00:06:56.754 --> 00:07:01.050 Well, you'll have one hour for this challenge. 00:07:01.134 --> 00:07:01.968 Damn. 00:07:02.051 --> 00:07:05.847 And the first dish must be delivered in 20 minutes. 00:07:05.930 --> 00:07:07.598 -Twenty minutes? -In a bit. 00:07:08.224 --> 00:07:09.142 Damn. 00:07:09.225 --> 00:07:12.186 Chefs, on your marks. 00:07:18.359 --> 00:07:20.570 Your time starts... 00:07:22.989 --> 00:07:25.783 }-now! -Let's go, come on. 00:07:30.079 --> 00:07:32.248 They can get the ingredients there. 00:07:32.331 --> 00:07:35.376 -That's all available, right? -Yeah, very cute. 00:07:35.460 --> 00:07:37.170 Did you get the scallops? 00:07:39.005 --> 00:07:41.382 All right, clam. I'll put this one here. 00:07:42.008 --> 00:07:43.634 We'll still use them. Go. 00:07:44.969 --> 00:07:46.179 Shells. 00:07:46.262 --> 00:07:50.266 Is there such a variety of them for us to make five dishes? 00:07:50.349 --> 00:07:54.645 -There's scallops, mussels... There's a lot. -So it's enough. 00:07:54.687 --> 00:07:57.815 And also many techniques. This is Iron Chef Brazil. 00:07:57.940 --> 00:08:01.068 -They didn't come here to play. -Of course not. 00:08:06.908 --> 00:08:09.243 -Ice. Here, look. -Ice. 00:08:09.327 --> 00:08:11.537 You get the ice and I'll light this up. 00:08:15.124 --> 00:08:16.125 I trust my team. 00:08:16.250 --> 00:08:18.586 I'm sure we'll do a good job. 00:08:18.669 --> 00:08:21.714 It's going to be tight, but it's going to work. 00:08:22.924 --> 00:08:24.967 -Remember the mise en place. -Yeah. 00:08:26.344 --> 00:08:30.097 When it's my turn, I'm going to tell my team 00:08:30.139 --> 00:08:33.100 to mise en place as if we were at the restaurant. 00:08:33.142 --> 00:08:35.728 After the first dish, they'll update me. 00:08:35.811 --> 00:08:38.564 -Then we share what's left. -You can't wait. 00:08:38.648 --> 00:08:40.650 I'm jealous of your organization. 00:08:40.733 --> 00:08:45.071 In my mind, I've already won. But easier said than done. 00:08:53.663 --> 00:08:57.708 Look, Felipe's using orange blossom water. 00:08:57.750 --> 00:09:02.547 Honey, I told you these people don't joke around. 00:09:02.630 --> 00:09:07.385 We can smell the flower and it evokes sweetness. 00:09:07.468 --> 00:09:09.637 But the taste may not be sweet. 00:09:09.720 --> 00:09:10.763 I see. 00:09:10.846 --> 00:09:14.684 That's how you provoke your senses 00:09:14.767 --> 00:09:16.769 with the flower smell. 00:09:16.852 --> 00:09:18.563 -The smell. -And add honey. 00:09:18.646 --> 00:09:21.732 That's what will bring the sweet flavor. 00:09:21.774 --> 00:09:24.402 I'm making some marinated scallops 00:09:24.485 --> 00:09:27.196 with orange blossom water and lemon. 00:09:27.280 --> 00:09:30.283 I'll marinate and serve them with fresh chestnuts, 00:09:30.366 --> 00:09:35.621 jandaíra honey, and capuchinha, an unconventional food plant. 00:09:36.289 --> 00:09:39.125 I trust him, but I'm nervous 00:09:39.208 --> 00:09:42.920 because if you use too much orange blossom water 00:09:43.004 --> 00:09:45.798 it can seem like you're tasting perfume. 00:09:48.092 --> 00:09:51.345 I'm making an oyster, scallop, and cashew ceviche. 00:09:52.054 --> 00:09:54.098 It has cilantro oil. 00:09:54.181 --> 00:09:55.683 It's one of the starters. 00:09:55.766 --> 00:09:58.936 We're serving three starters in 20 minutes. 00:10:00.938 --> 00:10:03.608 I like that sliced scallop there. 00:10:03.691 --> 00:10:05.943 I have my eye on the scallops. 00:10:06.068 --> 00:10:08.529 I love raw scallops. 00:10:08.654 --> 00:10:12.658 If you're cooking, you can only cook one side of them. 00:10:12.742 --> 00:10:14.243 -Never both. -See, Carol? 00:10:14.327 --> 00:10:16.370 -Tips from a master. -So I learn. 00:10:16.454 --> 00:10:19.248 Just one side, and caramelize it. 00:10:19.332 --> 00:10:22.376 -Use soy sauce to... -Do you cook it with butter? 00:10:22.460 --> 00:10:25.171 -Preferably, yes. -The French use butter. 00:10:27.256 --> 00:10:31.218 You have ten minutes left, half the challenge. 00:10:31.260 --> 00:10:32.136 Let's go. 00:10:38.059 --> 00:10:39.393 -Let's go, people. -Go. 00:10:39.477 --> 00:10:40.561 Time's going by. 00:10:41.187 --> 00:10:44.357 I have some tea for you. Sous chef Leandro 00:10:44.440 --> 00:10:48.361 met her at the Samba School before he started cooking. 00:10:48.444 --> 00:10:50.488 -Seriously? -They go way back. 00:10:50.571 --> 00:10:54.950 It's safe to say Michele Crispim's team has got rhythm. 00:10:57.870 --> 00:11:00.998 -A shaker. -Can we expect some cocktails? 00:11:01.123 --> 00:11:04.418 Pepper, Worcestershire sauce, it looks like... 00:11:05.544 --> 00:11:07.880 Bloody Mary? Is that what it is? 00:11:08.005 --> 00:11:10.549 }Sous Chef Matheus is a recent addition, 00:11:10.591 --> 00:11:13.302 but they're so in sync they'll open up a restaurant. 00:11:13.386 --> 00:11:15.680 Wow, Michele means business. 00:11:20.518 --> 00:11:22.895 -How's it going, Mi? -It's going. 00:11:23.771 --> 00:11:25.731 -How's it going? -The oven is on. 00:11:25.815 --> 00:11:29.443 -What about the rest, Carleilson? -Making the scallop broth. 00:11:33.906 --> 00:11:35.908 The teams seem to be in harmony. 00:11:36.033 --> 00:11:38.536 -They're all very focused. -Totally. 00:11:38.619 --> 00:11:42.915 They know what they're doing. It's like an orchestra performing. 00:11:45.292 --> 00:11:47.044 On our Iron Chef's team, 00:11:47.169 --> 00:11:51.048 }our sous chefs are Carleilson and Paulo. 00:11:51.132 --> 00:11:54.927 Sous Chef Carleilson, on the Iron Chef team, is ex-military, 00:11:55.010 --> 00:11:58.013 but ever since he started working with Felipe, 00:11:58.055 --> 00:12:00.307 he's loosened up more. He's all in. 00:12:00.349 --> 00:12:03.018 And now, when Felipe is not around, 00:12:03.060 --> 00:12:05.938 Carleilson is the one making the decisions. 00:12:08.774 --> 00:12:10.860 }Chefs, you have five minutes. 00:12:10.943 --> 00:12:12.069 }-Okay? -Is it there? 00:12:12.653 --> 00:12:14.071 }-It's here. -Here. 00:12:17.074 --> 00:12:19.160 -Chef, the time. -It's all right. 00:12:19.243 --> 00:12:22.371 We just need to add some moss to lighten up our dish. 00:12:22.455 --> 00:12:23.497 -I see. -Let's go. 00:12:24.957 --> 00:12:27.376 You're here to put on a show. 00:12:27.501 --> 00:12:30.171 Exactly, it's all about presentation. 00:12:30.254 --> 00:12:32.882 If it doesn't work out, at least it looks good. 00:12:33.591 --> 00:12:36.093 -Good luck. Don't forget the time. -Thanks. 00:12:36.218 --> 00:12:37.511 You're killing me. 00:12:46.812 --> 00:12:49.064 -They're plating already. -Yeah, look. 00:12:49.106 --> 00:12:50.191 Beautiful. 00:12:50.691 --> 00:12:52.777 Take two. Leandro, keep doing it. 00:12:55.070 --> 00:12:56.655 -Now it's on. -Yeah. 00:12:57.281 --> 00:12:59.116 -Excuse me. -Please. 00:12:59.700 --> 00:13:01.494 -It's a bit heavy. -Seems so. 00:13:01.577 --> 00:13:03.204 -Thank you. -Thank you. 00:13:03.287 --> 00:13:05.539 Wow, this is beautiful, folks. 00:13:05.623 --> 00:13:07.917 That's beautiful, Michele. 00:13:12.505 --> 00:13:15.216 I'm so happy to be serving you a menu. 00:13:15.299 --> 00:13:17.802 I had to start off with the oysters, 00:13:17.885 --> 00:13:20.095 }which are the jewels of our beaches. 00:13:20.137 --> 00:13:22.807 }I wanted to evoke my memories at the beach. 00:13:22.890 --> 00:13:25.810 }I'd take a knife and eat them straight out. 00:13:25.893 --> 00:13:27.937 We've used fresh ingredients. 00:13:28.020 --> 00:13:32.441 The first is oyster with watermelon caviar. 00:13:32.566 --> 00:13:35.903 The second is oyster, scallop, and cashew ceviche. 00:13:35.986 --> 00:13:38.572 Lastly, to honor one of our traditions 00:13:38.656 --> 00:13:42.326 of drinking cachaça with oyster, I decided to make a cocktail. 00:13:42.409 --> 00:13:43.536 It's a Bloody Mary. 00:13:43.619 --> 00:13:45.996 -In ice. -You had me there. 00:13:46.038 --> 00:13:47.957 -Awesome! Now go back. -Thanks. 00:13:48.040 --> 00:13:49.875 -There's a lot to do. Go. -Congrats. 00:13:50.376 --> 00:13:54.839 We're off to a great start. Look at the little spheres. 00:13:59.844 --> 00:14:02.888 -This oyster's good. -So nice and fresh. 00:14:02.972 --> 00:14:05.140 -Very fresh. -Right? It's like a hug. 00:14:05.182 --> 00:14:06.559 -I love it. -Well done. 00:14:07.726 --> 00:14:10.938 -The cashew and the oyster... -It's genius. 00:14:12.314 --> 00:14:13.691 -Cheers. -Cheers. 00:14:13.691 --> 00:14:15.192 -So cute. -It's melting away. 00:14:16.235 --> 00:14:18.320 -It's also made of ice, right? -Yeah. 00:14:18.404 --> 00:14:20.072 The plate and the glass. 00:14:21.657 --> 00:14:22.700 It's good. 00:14:26.954 --> 00:14:30.541 Iron Chef Felipe is bringing us his first dish. Come, Felipe. 00:14:33.961 --> 00:14:35.713 -Welcome, Rosinha. -Dear. 00:14:35.838 --> 00:14:37.590 -Good to see you. -Thank you. 00:14:38.549 --> 00:14:40.926 }MARINATED SCALLOP IN ORANGE BLOSSOM WATER 00:14:41.010 --> 00:14:43.137 }-I love scallops. -It's pretty too. 00:14:43.220 --> 00:14:44.430 }I'm biased. 00:14:45.306 --> 00:14:47.850 Iron Chef Felipe, please present your dish. 00:14:47.933 --> 00:14:51.353 This is an homage to the giant water lily, 00:14:51.437 --> 00:14:53.439 the most iconic plant of the Amazon. 00:14:53.522 --> 00:14:55.649 There are no lilies on the plate, 00:14:55.733 --> 00:14:58.319 but our idea was to mimic where they live. 00:14:58.944 --> 00:15:02.114 So we used orange blossom water and lemon 00:15:03.365 --> 00:15:07.786 Then on top of them, we have fresh chestnuts and jandaíra honey, 00:15:07.870 --> 00:15:11.373 which is from Manaus and has a very special acidity to it. 00:15:11.457 --> 00:15:13.334 It brings out the sweetness. 00:15:13.375 --> 00:15:17.046 Usually the giant water lily's flower is purple or white, 00:15:17.129 --> 00:15:18.964 so we added the capuchinha. 00:15:19.089 --> 00:15:20.257 -Thank you. -Thanks. 00:15:20.341 --> 00:15:22.384 Run. You have four more dishes. 00:15:23.469 --> 00:15:26.388 I mean, this is too pretty. 00:15:26.472 --> 00:15:30.142 -It's like a painting. -It smells of flowers. 00:15:31.268 --> 00:15:34.772 -He's created a world here. -It's beautiful. 00:15:34.855 --> 00:15:36.398 With the algae there. 00:15:36.482 --> 00:15:38.067 How's the flavor, Rosa? 00:15:39.401 --> 00:15:40.486 It's interesting. 00:15:41.987 --> 00:15:43.822 -It's complex. -It's got power. 00:15:43.906 --> 00:15:46.408 There must be balance. 00:15:47.117 --> 00:15:51.080 Clearly none of the other ingredients 00:15:51.163 --> 00:15:54.667 overpower the shell, which is the main thing. 00:15:54.708 --> 00:15:56.627 The scallop is the star. 00:15:57.378 --> 00:16:00.506 -But we can surely taste the blossom. -The blossom. 00:16:00.589 --> 00:16:01.840 And the honey too. 00:16:01.924 --> 00:16:05.427 With orange blossom, it must be discreet. 00:16:05.552 --> 00:16:07.221 Just one drop. 00:16:07.304 --> 00:16:10.307 Now's the hard part, giving them scores. 00:16:10.432 --> 00:16:13.102 Remember the first dish is worth 25 points, 00:16:13.185 --> 00:16:15.145 and the scores are individual. 00:16:15.229 --> 00:16:18.148 -She had fresh ingredients. -Yeah. 00:16:18.232 --> 00:16:19.858 We could see it and taste it. 00:16:19.942 --> 00:16:21.610 -She knows what she's doing. -Yup. 00:16:25.406 --> 00:16:26.907 His was beautiful. 00:16:26.991 --> 00:16:30.619 -His presentation was better. -Impeccable. 00:16:30.703 --> 00:16:32.746 -The flower, the chestnut. -Finesse. 00:16:32.871 --> 00:16:34.540 -It's finesse. -It's a story. 00:16:34.623 --> 00:16:37.668 Her presentation was regular, but her flavors... 00:16:39.128 --> 00:16:41.922 -Let's do it. Up to 25 points. -Let's do it. 00:16:47.636 --> 00:16:50.973 Let's go. How are we looking? I think I'm getting chives. 00:16:51.056 --> 00:16:54.768 -We have to make the second one, right? -There's no second one. 00:16:54.852 --> 00:16:56.437 -It's all of them. -Yeah. 00:17:00.065 --> 00:17:03.902 The first one's done. Let's keep up and finish the rest. 00:17:03.986 --> 00:17:06.196 Has anyone seen the brush? 00:17:06.780 --> 00:17:09.324 -Olive oil, salt, anything else? -No. 00:17:09.366 --> 00:17:11.368 -Use a lot of olive oil. -Okay. 00:17:11.452 --> 00:17:13.328 We need the oil for the smoke. 00:17:13.370 --> 00:17:15.914 I'm making dough for some shrimp ravioli. 00:17:15.998 --> 00:17:18.500 We're serving it with bottarga and scallops. 00:17:18.584 --> 00:17:21.795 Michele is making ravioli from scratch! 00:17:21.879 --> 00:17:24.923 Then some shells and butiá caldeirada. 00:17:25.507 --> 00:17:30.512 Then a traditional dish, which is fish pirão and cockle pastel. 00:17:30.596 --> 00:17:34.516 Lastly, we'll have the dessert, which is sweet oyster. 00:17:36.935 --> 00:17:39.104 -What? It's done, then. -It's thick. 00:17:41.190 --> 00:17:43.776 So we're making oysters. 00:17:43.817 --> 00:17:47.946 We're making barbecued mussels with tucupi and wakame. 00:17:48.030 --> 00:17:52.326 Then we're making clam and shrimp soup. 00:17:52.409 --> 00:17:56.747 Lastly, we'll have buttered, fried scallops. 00:17:56.830 --> 00:17:59.041 The scallop's going in a moquém 00:17:59.124 --> 00:18:01.376 with some smoke and a Yanomami mushroom broth. 00:18:03.754 --> 00:18:07.216 Hey, Challenging Chefs. 00:18:07.299 --> 00:18:09.510 -Hello. -Hello. 00:18:09.551 --> 00:18:12.638 How do you like it all? I want to hear from you. 00:18:12.721 --> 00:18:15.265 Who do you think is winning the first dish? 00:18:15.849 --> 00:18:19.061 -Two amazing dishes, but Michele. -Michele. 00:18:19.144 --> 00:18:21.980 I think you're all a little biased. 00:18:22.064 --> 00:18:25.442 I think they're all biased. Maybe, I don't know. 00:18:25.526 --> 00:18:26.944 -They're not wrong. -No. 00:18:27.027 --> 00:18:30.531 -Go, Michele! Let's go! -Go get them, Mi! 00:18:31.156 --> 00:18:34.535 Let's go, guys. Quickly, so there's time at the end. 00:18:34.576 --> 00:18:35.577 -Okay. -Let's go. 00:18:36.245 --> 00:18:37.746 Let me taste the tucupi. 00:18:39.456 --> 00:18:41.542 They're using tucupi. I love it. 00:18:42.167 --> 00:18:44.586 -I like it too. -This one's just tucupi? 00:18:44.670 --> 00:18:47.047 No, it's got katsuobushi and kombu. 00:18:47.131 --> 00:18:48.132 }And this one? 00:18:48.173 --> 00:18:50.968 }It's the same. I just used a smaller pan. 00:18:51.051 --> 00:18:53.470 Chefs, it's time for an important moment. 00:18:53.595 --> 00:18:58.142 I'm announcing the scores for the first dishes. 00:18:59.017 --> 00:18:59.852 Oh, God. 00:19:00.477 --> 00:19:02.020 Iron Chef Felipe... 00:19:04.356 --> 00:19:06.066 has gotten 20 points. 00:19:07.693 --> 00:19:09.111 God, what about us? 00:19:10.362 --> 00:19:12.739 And our Challenging Chef Michele... 00:19:15.284 --> 00:19:17.411 has gotten 24 points! 00:19:23.709 --> 00:19:24.793 Congrats, Chef. 00:19:26.295 --> 00:19:27.921 -Tell me something. -Thanks! 00:19:28.046 --> 00:19:30.757 Do you think getting the lower score 00:19:30.841 --> 00:19:33.343 will get them fired up or bummed? 00:19:33.427 --> 00:19:34.928 Bummed, then fired up. 00:19:35.053 --> 00:19:37.848 Like, they want to make up for it. 00:19:38.348 --> 00:19:40.517 We still have four more dishes to go. 00:19:40.601 --> 00:19:43.770 Yeah, it doesn't mean he can't improve and win it. 00:19:44.021 --> 00:19:45.939 Looking at the counter, 00:19:46.023 --> 00:19:50.235 I think Iron Chef Felipe's clam soup also has tucumã, 00:19:50.319 --> 00:19:53.947 which is one of the most famous fruits in the Amazonas cuisine. 00:19:54.031 --> 00:19:55.741 I'm slicing the tucumã. 00:19:55.824 --> 00:19:59.745 Tucumã is like a small coconut from the Amazon. It's iconic, 00:19:59.870 --> 00:20:01.663 and I'm using it for broth. 00:20:01.747 --> 00:20:03.040 I love tucumã. 00:20:04.208 --> 00:20:07.044 -Go, team! Are you with me? -Let's go! 00:20:07.127 --> 00:20:08.462 -Lê, and you? -Let's go! 00:20:08.587 --> 00:20:10.881 You know she used to be a ballerina? 00:20:10.964 --> 00:20:15.344 And this lightness is also important in the kitchen. 00:20:15.427 --> 00:20:16.845 -It is. -The movement. 00:20:16.929 --> 00:20:18.764 Yeah, her knife skills. 00:20:18.847 --> 00:20:21.433 -She has posture, right? -Yes. 00:20:24.770 --> 00:20:27.189 I had a nickname when I was a kid. 00:20:27.272 --> 00:20:30.567 It was "brailon,"a small fish that goes... 00:20:30.651 --> 00:20:32.361 -It's quick. -It's quick. 00:20:32.861 --> 00:20:33.946 I'm going there. 00:20:34.029 --> 00:20:36.073 Bring me something to eat, please. 00:20:36.573 --> 00:20:39.868 -I'll think about it. -Just a small taste. 00:20:40.869 --> 00:20:44.373 -How's it going? -I'm great. Why wouldn't I be? 00:20:44.456 --> 00:20:47.918 I can tell that you came here with a lot of repertoire, 00:20:48.001 --> 00:20:49.378 but I have a question. 00:20:49.503 --> 00:20:53.090 You use many Amazonia ingredients, and Fernanda's hungry. 00:20:53.215 --> 00:20:56.468 I won't be in your way, but have you brought ants? 00:20:56.510 --> 00:20:59.221 -Oh, I did. -What an honor. 00:20:59.805 --> 00:21:03.976 This one's gorgeous. It's an atta, and it tastes like lemongrass. 00:21:04.059 --> 00:21:04.893 Cool. 00:21:05.394 --> 00:21:08.313 I'll see you later for the tasting. Good luck. 00:21:11.358 --> 00:21:14.736 I brought some atta for Fernanda to try. 00:21:16.488 --> 00:21:19.283 Okay, here we go. Three, two, one, go. 00:21:21.243 --> 00:21:22.369 Oh, my God! 00:21:22.828 --> 00:21:24.538 Girl, I want every last bite. 00:21:24.663 --> 00:21:26.248 Please, get me eight more. 00:21:26.331 --> 00:21:29.126 It does taste like lemongrass. It's awesome. 00:21:29.209 --> 00:21:30.836 -Amazing. -I've never had it. 00:21:30.919 --> 00:21:32.504 Wait, this is too cold. 00:21:32.546 --> 00:21:33.547 It's not smoked. 00:21:33.672 --> 00:21:37.050 It has to be hot, like... And you're done cooking it. 00:21:37.134 --> 00:21:38.844 -It's ruined. -Get another. 00:21:39.511 --> 00:21:45.434 Chefs, you have a little over 15 minutes to deliver all four dishes, okay? 00:21:46.143 --> 00:21:48.270 -Dude, now we're out of time. -Yeah. 00:21:48.353 --> 00:21:50.022 Let's go, guys, quickly. 00:21:50.105 --> 00:21:51.732 How long until we start plating? 00:21:52.274 --> 00:21:53.525 -Which one? -All of them. 00:21:54.526 --> 00:21:55.986 I'm opening the mussels. 00:21:56.069 --> 00:22:00.032 Fifteen minutes for four dishes. Carol, I'm super nervous. 00:22:00.115 --> 00:22:02.284 Paulo, there's not enough broth. 00:22:02.367 --> 00:22:05.078 Don't you think so? There won't be enough. 00:22:05.162 --> 00:22:07.039 There's enough. Relax, Chef. 00:22:07.664 --> 00:22:09.875 -How's the skin? Looking good? -Yeah. 00:22:10.709 --> 00:22:12.336 -Three fingers. -Three? 00:22:14.379 --> 00:22:18.258 I'm slicing the shrimp now to get a head start. 00:22:18.342 --> 00:22:21.178 The responsibility's the same. 00:22:21.261 --> 00:22:23.430 }There's no secret for cooking. 00:22:23.472 --> 00:22:25.849 }I think that if you do it with love, 00:22:25.891 --> 00:22:28.852 we can add our identity and most of all, our roots. 00:22:29.603 --> 00:22:31.855 -Should we start plating? -Yeah. 00:22:31.938 --> 00:22:32.856 Let's do it. 00:22:33.357 --> 00:22:36.068 -Look at his scallops in brown butter. -Look. 00:22:36.151 --> 00:22:37.361 -Is it butter? -Look. 00:22:37.444 --> 00:22:42.366 -And should the butter be... -Brown. It's like caramel. 00:22:42.449 --> 00:22:44.368 -And won't it burn? -No, exactly. 00:22:44.493 --> 00:22:47.037 -That's the technique. -You do it before. 00:22:47.079 --> 00:22:48.330 Oh, okay, I see. 00:22:48.372 --> 00:22:49.956 -Chefs! -Oh, my God. 00:22:50.040 --> 00:22:53.251 }Less than ten minutes left on the challenge, okay? 00:22:53.335 --> 00:22:54.169 }-Okay. -Yeah. 00:22:54.252 --> 00:22:55.379 }How long was it? 00:22:55.504 --> 00:22:57.172 }Less than ten minutes. 00:22:57.255 --> 00:23:00.050 }I'm cooking the mushrooms in butter, right? 00:23:01.385 --> 00:23:02.260 Yes. 00:23:03.220 --> 00:23:04.846 -It's the... -Is it enough? 00:23:04.930 --> 00:23:06.932 Dude, just put the whole thing in. 00:23:10.268 --> 00:23:13.271 Attention, judges. How are you feeling? Talk to us. 00:23:13.355 --> 00:23:14.398 It smells good. 00:23:14.481 --> 00:23:16.691 -The brown butter, right? -For now. 00:23:17.317 --> 00:23:19.528 -Right, Carol? -It sets the mood. 00:23:19.611 --> 00:23:21.988 It makes us want to see it, like, 00:23:22.114 --> 00:23:23.990 "That's where it's coming from." 00:23:24.116 --> 00:23:27.869 It's so cool to watch because it's so complex, right? 00:23:27.953 --> 00:23:30.122 -Carol's learning a lot. -I am. 00:23:30.247 --> 00:23:32.874 -She'll leave here a chef. -With a degree. 00:23:34.209 --> 00:23:37.796 It's four dishes, and Laurent looks kind of serious. 00:23:38.422 --> 00:23:40.799 -Are you nervous? -To add some drama. 00:23:40.882 --> 00:23:44.010 Laurent Suaudeau wants to see the world burn. 00:23:44.094 --> 00:23:45.220 I like it. 00:23:47.305 --> 00:23:48.140 "I like it." 00:23:48.974 --> 00:23:53.311 Chefs, less than five minutes for this challenge. 00:23:56.022 --> 00:23:59.818 -Is the oil hot for the pastel? -It's starting to get there. 00:24:02.446 --> 00:24:04.531 -Is everything ready? -Yes, Chef. 00:24:04.614 --> 00:24:06.741 Come on, don't slow down. Let's go. 00:24:07.993 --> 00:24:09.828 I'm stuffing them. Here we go. 00:24:09.911 --> 00:24:12.289 She's got less than five minutes. 00:24:12.372 --> 00:24:14.458 She's filling the ravioli now. 00:24:15.125 --> 00:24:17.961 Cooking them is easy, but plating's hard as hell. 00:24:20.297 --> 00:24:21.423 Chefs! 00:24:21.465 --> 00:24:24.134 }Two minutes left! 00:24:25.677 --> 00:24:28.680 }-Where's the rock? I want to char it. -Rock? 00:24:30.056 --> 00:24:31.183 }Oh, in the oven. 00:24:31.683 --> 00:24:35.187 Forget it, there's no time. Let's go. 00:24:35.312 --> 00:24:36.480 It's raw. 00:24:36.605 --> 00:24:38.315 ***, hold on. 00:24:38.398 --> 00:24:41.151 Put it all in a pan and in the rapid cook. 00:24:41.193 --> 00:24:42.402 -Okay. -It'll work. 00:24:42.486 --> 00:24:45.030 Two minutes for the ravioli. What do you say? 00:24:45.071 --> 00:24:47.365 She's looking more nervous now, right? 00:24:47.449 --> 00:24:48.492 Yeah. 00:24:48.617 --> 00:24:50.994 -Come on, Michele, finish the pasta! -Go! 00:24:51.077 --> 00:24:51.912 Let's go! 00:24:52.496 --> 00:24:54.623 -Finish the pasta! -Oh, my God. 00:24:54.706 --> 00:24:56.666 Come on, guys, for Christ's sake! 00:24:57.375 --> 00:25:02.422 He's using some accessories and plates from Amazonas, right? 00:25:02.506 --> 00:25:04.174 One minute! We can do it! 00:25:06.718 --> 00:25:07.928 The pastel now. 00:25:08.803 --> 00:25:10.805 -The pastel now. -Almost there. 00:25:12.974 --> 00:25:14.518 Let's review everything. 00:25:14.601 --> 00:25:17.103 -Six clean oysters. -Yes, five, six. 00:25:17.229 --> 00:25:18.813 -Mussels are okay. -Check. 00:25:19.481 --> 00:25:22.108 The sprouts are very crunchy. 00:25:22.192 --> 00:25:25.362 Mushroom cream. How's the scallop? 00:25:25.445 --> 00:25:26.821 It's very soft, Chef. 00:25:30.075 --> 00:25:32.118 Fish pirão,ravioli... 00:25:32.244 --> 00:25:35.247 Is that dessert or am I tripping? It is, right? 00:25:35.330 --> 00:25:36.748 -Maybe. -Really? 00:25:37.499 --> 00:25:38.333 It could be. 00:25:38.416 --> 00:25:40.961 I'll start the countdown, chefs! 00:25:41.044 --> 00:25:42.712 Come on, guys, come on! 00:25:42.796 --> 00:25:43.922 Ten! 00:25:44.005 --> 00:25:45.090 -Nine! -Nine! 00:25:45.131 --> 00:25:46.258 -Eight! -Eight! 00:25:46.925 --> 00:25:47.968 -Seven! -Seven! 00:25:48.051 --> 00:25:48.927 -Six! -Six! 00:25:49.010 --> 00:25:50.262 -Five! -Five! 00:25:50.345 --> 00:25:52.639 -Four! Three! -Four! Three! 00:25:52.722 --> 00:25:53.557 -Two! -Two! 00:25:53.640 --> 00:25:54.683 -One! -One! 00:25:59.229 --> 00:26:01.648 Chefs, to your marks. The challenge is over. 00:26:02.649 --> 00:26:04.859 -Wow. Intense, huh? -Totally. 00:26:04.943 --> 00:26:07.737 The last few seconds gave me chills. 00:26:07.821 --> 00:26:10.323 -Chills, tears.. Forget it. -I saw you cry. 00:26:10.949 --> 00:26:13.868 Let's go. It's time to see and taste everything. 00:26:13.952 --> 00:26:18.081 I'll ask our dear judges to please take a seat at our table. 00:26:18.206 --> 00:26:19.874 We'll meet you there. 00:26:19.958 --> 00:26:24.671 Now we'll find out who will be the first chef to present their menu. 00:26:24.796 --> 00:26:26.965 We have our coin here. 00:26:27.048 --> 00:26:30.260 Our Iron Chef is represented by the two knives, 00:26:30.343 --> 00:26:32.762 and the C is for our Challenging Chef. 00:26:32.846 --> 00:26:34.389 Let's see who goes first. 00:26:34.472 --> 00:26:37.809 -Why am I responsible for this? -Fernanda's challenge. 00:26:39.561 --> 00:26:42.939 Iron Chef Felipe will be the first to present his menu. 00:26:43.607 --> 00:26:46.276 Now we hope to show the judges 00:26:46.359 --> 00:26:48.111 what this menu is all about. 00:26:48.236 --> 00:26:53.325 We hope we can win this and be one of the winning Iron Chefs. 00:26:54.868 --> 00:26:58.413 This challenge was harder and more intense than I thought 00:26:58.538 --> 00:27:01.207 because we tried to make some complex dishes 00:27:01.291 --> 00:27:03.209 for the time that we had, 00:27:03.293 --> 00:27:07.505 but we accepted it and faced it head on. 00:27:13.345 --> 00:27:15.555 Let's take a look at our scores. 00:27:16.264 --> 00:27:21.019 For the first dish, our Iron Chef Felipe got 20 points. 00:27:21.144 --> 00:27:24.522 -And our Chef Michele got 24 points. -Wow. 00:27:24.606 --> 00:27:28.318 Now, for the second part, we'll evaluate the rest of the menu 00:27:28.401 --> 00:27:31.821 composed of four dishes that can add up to 75 points. 00:27:31.905 --> 00:27:35.283 Iron Chef Felipe, bring us your second dish. 00:27:35.909 --> 00:27:38.411 -That's pretty. Okay. -Hi. You first. 00:27:39.037 --> 00:27:40.747 -Impressive. -Thank you. 00:27:43.041 --> 00:27:44.834 }Wow, that's so pretty. 00:27:44.918 --> 00:27:48.046 }Our idea today was bringing some of the North here. 00:27:48.171 --> 00:27:52.926 In my first dish I had chestnuts, and here I have puxuri, 00:27:53.551 --> 00:27:56.763 which is this seed here. It's kind of minty. 00:27:56.846 --> 00:28:01.476 Natives use pirarucu tongue to grate the puxuri. 00:28:01.601 --> 00:28:03.728 So when I grate it, look. 00:28:03.770 --> 00:28:07.691 The fish tongue itself grates it. 00:28:07.774 --> 00:28:08.858 That's very cool. 00:28:08.942 --> 00:28:11.361 So we topped off the oyster with puxuri. 00:28:11.444 --> 00:28:16.157 It also has a lemon-based sauce for some freshness 00:28:16.199 --> 00:28:20.078 and chervil, which is a very special herb, 00:28:20.203 --> 00:28:22.163 giving it a little extra oomph. 00:28:22.956 --> 00:28:24.332 We don't eat the sauce. 00:28:24.416 --> 00:28:25.875 -It's decorative. -Yes. 00:28:25.959 --> 00:28:29.337 These sauce pans were made in São Gabriel da Cachoeira 00:28:29.421 --> 00:28:31.756 by an Indigenous community, 00:28:31.798 --> 00:28:35.093 so I also wanted to add that to the presentation. 00:28:41.641 --> 00:28:42.934 Wow. 00:28:43.935 --> 00:28:44.811 Delicious. 00:28:44.936 --> 00:28:46.354 -So good. -Thank you. 00:28:46.438 --> 00:28:51.609 The puxuri gives it a spicy aftertaste. 00:28:51.693 --> 00:28:53.486 -It really is... -It lingers. 00:28:53.528 --> 00:28:54.654 -It does. -Yeah. 00:28:54.738 --> 00:28:56.448 -It lasts for a while. -Yeah. 00:28:56.531 --> 00:28:57.782 -It does. -Yeah. 00:28:57.824 --> 00:28:59.033 -Thanks. -Thanks. 00:28:59.117 --> 00:29:00.118 Thank you, Chef. 00:29:03.246 --> 00:29:05.832 I wanted to ask the same question Rosa did. 00:29:05.915 --> 00:29:07.041 There was a sauce, 00:29:07.125 --> 00:29:09.627 but it wasn't meant to be eaten. 00:29:09.711 --> 00:29:11.963 Yeah, I have this theory 00:29:12.046 --> 00:29:14.841 that everything in a dish should be edible. 00:29:14.966 --> 00:29:17.135 He had good intentions. 00:29:17.218 --> 00:29:20.680 You must also think about the importance of the dinnerware. 00:29:20.764 --> 00:29:23.349 I want to see more before having an opinion. 00:29:23.433 --> 00:29:24.476 Damn. 00:29:24.559 --> 00:29:27.562 Iron Chef Felipe, bring us your next dish, please. 00:29:30.690 --> 00:29:31.858 Wow. 00:29:31.941 --> 00:29:34.152 Amazing dinnerware again. 00:29:36.488 --> 00:29:40.366 }If this dish were a movie, it'd be called "My Name's Not Tacacá." 00:29:40.450 --> 00:29:41.868 }MUSSELS IN TUCUPI 00:29:41.993 --> 00:29:43.453 It has tucupi, like tacacá. 00:29:44.078 --> 00:29:47.874 Instead of the cassava flour, I added sago, which is the same. 00:29:47.999 --> 00:29:51.294 Instead of jambu, I added an algae called wakame. 00:29:52.045 --> 00:29:56.591 And instead of shrimp, we added mussels cooked in a wood-burning stove. 00:29:57.175 --> 00:29:59.135 So it's a bit smoky. 00:29:59.177 --> 00:30:03.389 I believe you brought tucupi to São Paulo and Rio 30 years ago, right? 00:30:03.473 --> 00:30:05.433 -In 1982. -Yeah, in 1982. 00:30:05.517 --> 00:30:10.897 So we're talking about an ingredient that someone at this table introduced here. 00:30:11.022 --> 00:30:13.525 How cool is that? 00:30:13.608 --> 00:30:15.109 And people call me crazy. 00:30:15.777 --> 00:30:16.694 Right? 00:30:17.320 --> 00:30:20.073 -What about this herb on top? -It's a beldroega. 00:30:20.156 --> 00:30:21.407 It's delicious. 00:30:21.491 --> 00:30:23.326 -I like it... -Very nutritious. 00:30:23.409 --> 00:30:24.702 And it's crunchy. 00:30:25.328 --> 00:30:28.206 The way you've used the ingredients is surprising. 00:30:28.289 --> 00:30:31.042 The texture of the mussels with the rest is good. 00:30:31.125 --> 00:30:32.043 Do you like it? 00:30:32.126 --> 00:30:33.002 -Thanks. -A lot. 00:30:33.086 --> 00:30:35.713 It's the perfect bite, really. 00:30:35.797 --> 00:30:37.549 -Yeah, everything. -All of it. 00:30:37.632 --> 00:30:39.217 -Yeah. -The broth is... 00:30:40.218 --> 00:30:41.803 Two secrets. One is here, 00:30:41.886 --> 00:30:44.430 the katsuobushi,which is a nice dry fish. 00:30:44.514 --> 00:30:47.892 And nam plá,which is a fish oil. 00:30:47.934 --> 00:30:49.644 It smells horrible. 00:30:49.727 --> 00:30:52.647 You add a spoon to the tucupi and it gets richer. 00:30:52.772 --> 00:30:54.357 -You put that here? -That's it. 00:30:54.440 --> 00:30:55.859 See? It's very seasoned. 00:30:55.942 --> 00:30:57.944 -Very unusual. -Exactly. 00:30:58.027 --> 00:31:00.446 -You went for it. -Yeah. Thank you. 00:31:00.530 --> 00:31:04.033 Well, I think our judges like it from what they said. 00:31:04.117 --> 00:31:09.539 Adding Asian ingredients to tucupi, I would never think of that. 00:31:09.622 --> 00:31:13.668 Chef, what about his choice of mussels? 00:31:13.793 --> 00:31:17.130 I honestly think it's better than with shrimp. 00:31:17.672 --> 00:31:18.923 -Genius. -Yeah. 00:31:18.965 --> 00:31:23.177 It's very sensual to bite it. It really takes it 00:31:23.261 --> 00:31:24.929 to a whole other level. 00:31:24.971 --> 00:31:28.182 -Totally unusual. -Here's what I'm gonna do. 00:31:28.266 --> 00:31:32.145 -I'll do it too. -I want three more liters. 00:31:32.228 --> 00:31:33.229 Please. 00:31:33.271 --> 00:31:34.689 He put on a show. 00:31:34.814 --> 00:31:36.816 -He really did. -Awesome. 00:31:36.900 --> 00:31:39.652 Chef Felipe, please bring us your next dish. 00:31:40.528 --> 00:31:43.281 His presentation just keeps getting better. 00:31:43.364 --> 00:31:45.450 Wow, Felipe. 00:31:48.745 --> 00:31:49.746 Wow. 00:31:51.831 --> 00:31:56.252 }First of all, I'm presenting this dish in a fish trap. 00:31:56.336 --> 00:31:57.170 }Wow. 00:31:57.253 --> 00:32:00.381 So you're trying to trap us. 00:32:00.465 --> 00:32:03.176 Exactly. I think I have a mission in life, 00:32:03.259 --> 00:32:06.471 which is showcasing the Amazon in the best way. 00:32:06.554 --> 00:32:08.556 -We appreciate it. -So... 00:32:08.598 --> 00:32:11.017 What I have here is tapioca beiju 00:32:11.100 --> 00:32:13.186 with some sprouts and olive oil. 00:32:13.311 --> 00:32:18.274 Inside, there's a clam and tucumã soup, which is a small coconut from the Amazon, 00:32:18.358 --> 00:32:20.860 shrimp, and baniwa pepper. 00:32:20.902 --> 00:32:24.364 Baniwa pepper is a mix of 16 different types of pepper. 00:32:24.447 --> 00:32:27.033 It's very aromatic and tasty. 00:32:27.492 --> 00:32:28.993 -Too strong, Fernanda? -No. 00:32:29.077 --> 00:32:31.287 -It's unbelievably good. -Thank you. 00:32:31.371 --> 00:32:33.498 I was just ecstatic. 00:32:33.623 --> 00:32:36.626 -He's made something incredible. -It's so beautiful. 00:32:36.751 --> 00:32:38.920 -It's exceptional. -*** good. 00:32:39.003 --> 00:32:41.464 Is the shrimp at the bottom okay? 00:32:41.506 --> 00:32:46.219 It is. The texture is perfect. Delicious. Wow, this soup. 00:32:46.344 --> 00:32:50.932 I personally would like it if the shrimp were a bit raw. 00:32:51.432 --> 00:32:54.143 -Thrown in at the last minute. -Okay. 00:32:54.227 --> 00:32:57.146 -Less cooked, yeah. -To cook in the soup. 00:32:57.230 --> 00:33:00.191 On the other hand, using tucumã, Laurent... 00:33:00.233 --> 00:33:02.318 -Impeccable. -Wonderful. 00:33:02.402 --> 00:33:03.778 It gives it a... 00:33:04.487 --> 00:33:07.407 Wow. Let's move on. There's more. 00:33:07.490 --> 00:33:10.451 Iron Chef Felipe, your last dish, please. 00:33:14.372 --> 00:33:16.332 -Wow. -Beautiful, huh? 00:33:16.416 --> 00:33:17.959 -My God. -So beautiful. 00:33:18.042 --> 00:33:20.837 -Amazing presentation, Felipe. -Amazing. 00:33:20.920 --> 00:33:22.338 -It's poetry. -Beautiful. 00:33:22.422 --> 00:33:24.549 It's a history and culture lesson. 00:33:25.758 --> 00:33:27.635 -Look at that. -That's moquém. 00:33:28.261 --> 00:33:29.554 Gosh, amazing. 00:33:29.679 --> 00:33:31.973 The scallop was cooked on the moquém. 00:33:32.098 --> 00:33:37.895 }Moquém is a grill-like structure like this. 00:33:37.979 --> 00:33:40.189 }The natives use it. 00:33:40.273 --> 00:33:42.900 In native communities, moquém fish could be 00:33:42.984 --> 00:33:44.694 just freshly grilled in coal 00:33:44.777 --> 00:33:48.656 or it could sit there for a long time until it's dehydrated. 00:33:48.698 --> 00:33:52.201 That's how they store it without a fridge, right? 00:33:52.285 --> 00:33:57.540 So I played with it here and put scallops on the moquém. 00:33:57.582 --> 00:34:00.835 And I made a Yanomami mushroom cream. 00:34:02.003 --> 00:34:03.588 -Thanks, Chef. -Thank you. 00:34:03.671 --> 00:34:05.298 -Amazing, thank you. -Thanks. 00:34:05.965 --> 00:34:08.384 -So? Look at Carol. -My mouth's watering. 00:34:08.468 --> 00:34:11.012 You can taste the smokiness, everything. 00:34:11.137 --> 00:34:13.014 The cream's great, huh, Laurent? 00:34:13.139 --> 00:34:16.809 I have my doubts about it because the Yanomami mushroom 00:34:16.893 --> 00:34:21.606 has a lot of presence, right? This one is overpowering. 00:34:21.689 --> 00:34:24.400 So I don't know if it really... 00:34:24.484 --> 00:34:30.114 I may be wrong, but it needed something less strong here. 00:34:30.198 --> 00:34:31.032 Less intense. 00:34:31.115 --> 00:34:35.119 Because the smokiness is already very present. 00:34:35.203 --> 00:34:38.331 It's the same mistake he made with the orange blossom. 00:34:39.415 --> 00:34:40.958 -Shall we move on? -Yes. 00:34:41.042 --> 00:34:42.710 Is there some space left? 00:34:42.752 --> 00:34:44.253 -Totally. -So let's go. 00:34:44.337 --> 00:34:49.759 Challenging Chef Michele Crispim, bring us your second dish, please. 00:34:50.510 --> 00:34:53.846 -Let's go, Michele! -Go, Michele! 00:34:53.930 --> 00:34:54.972 Hello. 00:34:55.640 --> 00:34:57.058 -Hi. -Excuse me. 00:34:59.143 --> 00:35:00.353 It's pretty. 00:35:00.478 --> 00:35:02.146 Chef, that's beautiful. 00:35:02.230 --> 00:35:06.192 First of all, could you tell us about the concept of your menu? 00:35:06.275 --> 00:35:09.946 Everyone knows Santa Catarina's beautiful beaches and landscapes, 00:35:10.029 --> 00:35:11.489 but not its cuisine yet. 00:35:11.572 --> 00:35:13.074 So that was my idea. 00:35:13.199 --> 00:35:17.495 I wanted to bring freshness, seafood, and shells, our main ingredient. 00:35:18.579 --> 00:35:23.793 }This is a shrimp ravioli with scallops, bottarga, and tuile. 00:35:23.876 --> 00:35:27.004 }We usually use bottarga to top the dish off. 00:35:27.088 --> 00:35:29.465 It's curated mullet roe. 00:35:29.966 --> 00:35:32.802 And the mullet is a very iconic fish 00:35:32.885 --> 00:35:37.390 because we have a festival during their high season. 00:35:37.473 --> 00:35:39.809 People help catch them at the beach. 00:35:39.892 --> 00:35:41.769 -I've been. -You have? 00:35:41.811 --> 00:35:45.064 I had to use this ingredient. 00:35:45.106 --> 00:35:47.775 And there's also shrimp shell bisque. 00:35:47.817 --> 00:35:49.694 Quick question. Do I pour it? 00:35:49.777 --> 00:35:50.695 -How is it... -Yes. 00:35:50.820 --> 00:35:53.573 You can add the soup to the pasta. 00:35:53.656 --> 00:35:54.490 Okay. 00:35:55.116 --> 00:35:57.243 -Thanks, Michele. -Thank you, Chef. 00:35:57.326 --> 00:35:58.244 Thank you, Chef. 00:36:00.913 --> 00:36:02.957 The scallop is well-cooked. 00:36:03.040 --> 00:36:04.500 Yes, it's well-cooked. 00:36:04.584 --> 00:36:07.128 I just think it's a bit lost here. 00:36:07.253 --> 00:36:09.338 They're separate things. 00:36:09.422 --> 00:36:11.716 -Yes. -The ravioli and the scallop. 00:36:11.799 --> 00:36:14.552 -She could've made scallop ravioli. -Yeah. 00:36:14.635 --> 00:36:16.345 -Scallop ravioli. -Yeah. 00:36:16.429 --> 00:36:17.513 A coral bisque. 00:36:17.597 --> 00:36:20.850 -Laurent. -It's a bit excessive. 00:36:21.517 --> 00:36:22.727 Trying to bring out... 00:36:22.852 --> 00:36:24.645 -The big guns. -Yes. 00:36:24.729 --> 00:36:28.357 If she'd made coquille and bisque, 00:36:28.441 --> 00:36:30.067 or even just coquille... 00:36:30.151 --> 00:36:32.737 -With grated bottarga. -It'd be delicious. 00:36:32.820 --> 00:36:37.533 Or something that you can taste the bottarga with the coquille, 00:36:38.159 --> 00:36:40.661 without the bisque overpowering it. 00:36:41.662 --> 00:36:44.290 -Maybe it'd be better. -I see. 00:36:44.373 --> 00:36:49.003 Challenging Chef Michele Crispim, bring us your third dish. 00:36:54.675 --> 00:36:56.052 -Excuse me. -Excuse me. 00:36:56.135 --> 00:36:58.012 -Thank you, Leandro. -Here. 00:36:59.889 --> 00:37:01.599 It's still quite hot. 00:37:01.682 --> 00:37:05.770 For this dish, we wanted to bring a shell fest. 00:37:05.853 --> 00:37:07.772 }I've called it sambaqui, 00:37:07.897 --> 00:37:10.149 }which is a beach in Florianópolis 00:37:10.191 --> 00:37:13.694 }and also a prehistoric shell midden. 00:37:13.778 --> 00:37:15.071 It reminds me of that. 00:37:15.154 --> 00:37:17.990 Our base is arracacha terrine. 00:37:18.074 --> 00:37:22.411 There's a variety of shells, mussels, thick American Lucina clam, 00:37:22.495 --> 00:37:26.332 cockle, which is also very typical of our city. 00:37:26.415 --> 00:37:29.710 And butiá sauce, which is a small, yellow fruit 00:37:29.794 --> 00:37:33.422 that's found in Rio Grande do Sul and Santa Catarina too. 00:37:33.506 --> 00:37:37.927 Excuse me. Just pour this on top. It will also heat up the shells. 00:37:38.010 --> 00:37:41.806 Another tradition is that we eat everything with bananas. 00:37:41.889 --> 00:37:44.141 Rice, beans, meat, and banana. 00:37:44.225 --> 00:37:47.228 So we made some banana vinaigrette. 00:37:53.234 --> 00:37:54.652 -So good. -So good. 00:37:55.152 --> 00:37:57.238 -Thank you. -Thank you. 00:37:58.906 --> 00:38:01.450 I think it's just delicious. 00:38:01.534 --> 00:38:02.535 Delicious. 00:38:03.786 --> 00:38:05.746 I could do without the arracacha. 00:38:05.830 --> 00:38:07.039 I agree. 00:38:07.123 --> 00:38:10.543 I didn't know butiá, but I like the sauce. 00:38:11.085 --> 00:38:13.045 -You like that it's sour? -Yeah. 00:38:13.129 --> 00:38:14.547 -Carol loved it. -Me too. 00:38:14.630 --> 00:38:16.424 Only the shells are left. 00:38:16.507 --> 00:38:17.550 I loved it. 00:38:18.259 --> 00:38:19.343 So let's move on 00:38:19.427 --> 00:38:23.222 to our fourth dish now, please, Chef Michele Crispim. 00:38:26.726 --> 00:38:29.729 I can't believe we're having cockle pastel. 00:38:29.812 --> 00:38:31.939 -I'm dying to try it. -Some pirão. 00:38:31.981 --> 00:38:32.857 Thank you. 00:38:32.940 --> 00:38:35.401 This is a very typical dish. 00:38:35.484 --> 00:38:39.447 }It's pirão, fish, and cockle, and cockle pastel. 00:38:39.530 --> 00:38:42.533 }It's what you'd experience going to a street market 00:38:42.575 --> 00:38:44.660 and eating cockle pastel. 00:38:44.744 --> 00:38:48.080 It's such an iconic ingredient that I couldn't leave out 00:38:48.164 --> 00:38:51.584 since this is the lightness I want to bring to cooking. 00:38:56.088 --> 00:38:59.467 -There's no cream, just cockle. -Just stir-fried cockle. 00:38:59.550 --> 00:39:01.385 -Some seasoning. -Yeah. 00:39:01.469 --> 00:39:04.680 -The fish is cooked perfectly. -Thank you, Chef. 00:39:04.764 --> 00:39:06.140 -Thanks, Chef. -Thanks. 00:39:07.016 --> 00:39:07.850 So? 00:39:12.772 --> 00:39:15.316 The pastel is well made. The cockle is good. 00:39:15.399 --> 00:39:17.610 I'd never eaten it, so I was curious. 00:39:17.693 --> 00:39:19.737 -Is it a true cockle pastel? -Yes. 00:39:20.738 --> 00:39:21.989 It's delicious. 00:39:22.031 --> 00:39:27.536 But again, pasteland this dish... You know? 00:39:27.620 --> 00:39:30.164 I was hoping the pirão would be more... 00:39:30.247 --> 00:39:31.457 Intense. 00:39:31.540 --> 00:39:33.125 What do you think, Carol? 00:39:33.209 --> 00:39:36.629 I agree about the pirão. Something's missing. 00:39:36.712 --> 00:39:38.589 -A punch, right? -Yeah, a punch. 00:39:38.631 --> 00:39:41.050 Though it's very velvety and all. 00:39:42.718 --> 00:39:47.348 Let's move on the the last dish. Chef Michele Crispim, please. 00:39:47.473 --> 00:39:49.308 We're ready for your last one. 00:39:50.601 --> 00:39:53.312 -Wow. -This is our sweet oyster. 00:39:53.938 --> 00:39:55.648 -Sweet oyster? -Wow! 00:39:55.773 --> 00:39:57.775 -Can you make dessert with it? -Yes. 00:39:57.858 --> 00:39:58.943 There's always a way. 00:39:59.026 --> 00:40:00.361 Wow! 00:40:00.444 --> 00:40:01.946 I've never had this. 00:40:02.071 --> 00:40:04.865 }It's a faux sweet oyster, so to speak. 00:40:04.949 --> 00:40:09.286 }We mimicked the shell like the oyster shell. 00:40:09.829 --> 00:40:13.457 It's a lime and cumaru pastry cream. 00:40:13.541 --> 00:40:17.503 The foam is an oyster and coconut milk reduction. 00:40:17.586 --> 00:40:22.216 We made the foam to bring an ocean feel and taste to it. 00:40:22.299 --> 00:40:24.885 Underneath, there's a representation of sand 00:40:24.969 --> 00:40:26.846 with some chestnut crumble. 00:40:26.929 --> 00:40:28.389 What's this made of? 00:40:28.472 --> 00:40:32.393 It's a small crepe we shaped using the oyster shell itself. 00:40:32.518 --> 00:40:36.355 -And the oyster's in the foam, right? -Exactly. 00:40:36.981 --> 00:40:38.107 I can feel it. 00:40:38.232 --> 00:40:42.319 Lastly, we have a representation of the black pearl, 00:40:42.403 --> 00:40:45.614 which is symbolically the name of our team, 00:40:45.698 --> 00:40:48.617 who I would really like to thank as well. 00:40:50.494 --> 00:40:52.121 Black Pearl, indeed. 00:40:52.997 --> 00:40:55.124 -Thanks, Chef Michele. -Thank you. 00:40:55.207 --> 00:40:57.960 -Thank you so much. -It's poetic, delicate. 00:40:58.002 --> 00:40:59.253 Surprising. 00:41:00.296 --> 00:41:04.550 I like it. The oyster is very subtle in the foam, right? 00:41:05.134 --> 00:41:07.928 -I really liked it. -Very nice contrast. 00:41:08.012 --> 00:41:10.222 -Well done. -A surprising finale. 00:41:10.306 --> 00:41:11.223 Grand finale. 00:41:11.307 --> 00:41:16.604 Out of everything she showed us today, the first and the last ones were better. 00:41:18.439 --> 00:41:21.025 I think they're both very close. 00:41:21.108 --> 00:41:24.028 It's going to be a close call. 00:41:24.111 --> 00:41:28.115 Is Michele going to win? I think she has a great chance. 00:41:28.157 --> 00:41:31.410 You've tasted four dishes from each of the chefs. 00:41:31.452 --> 00:41:35.289 Now you can score. Remember, it can add up to 75 points. 00:41:35.873 --> 00:41:39.376 It's hard, but possible. Score individually. I'm counting on you. 00:41:39.460 --> 00:41:40.669 -Good luck. -Thanks. 00:41:43.047 --> 00:41:46.342 Chef Michele started off with an amazing victory, 00:41:46.425 --> 00:41:49.720 and her menu was a beautiful tribute to Santa Catarina. 00:41:50.471 --> 00:41:52.932 On the other hand, Iron Chef Felipe 00:41:53.015 --> 00:41:56.435 brought a menu that mixed shells and flavors of the Amazon. 00:41:58.437 --> 00:42:01.315 Both chefs came here hungry for victory. 00:42:01.941 --> 00:42:05.027 But unfortunately, only one can win the battle. 00:42:08.781 --> 00:42:12.159 The winner of the shell battle is... 00:42:16.580 --> 00:42:18.082 Michele! 00:42:18.165 --> 00:42:19.750 Michele! 00:42:19.792 --> 00:42:21.293 Michele! 00:42:28.217 --> 00:42:29.176 Just say it. 00:42:29.218 --> 00:42:31.011 -I'm so nervous. -Come on. 00:42:34.181 --> 00:42:36.767 Iron Chef Felipe, you're the winner. 00:42:43.983 --> 00:42:47.528 bringing some of the forest and Indigenous culture 00:42:47.611 --> 00:42:50.281 to his menu alongside today's ingredient. 00:42:52.199 --> 00:42:56.370 }Iron Chef Felipe, you've scored 82 points on our board. 00:42:56.870 --> 00:42:59.957 }And you, Michele, 76 points. 00:43:00.583 --> 00:43:04.628 Chef Michele, thank you so much for what you've brought us. 00:43:04.712 --> 00:43:05.546 Thank you. 00:43:08.716 --> 00:43:10.342 To compete in the finale, 00:43:10.426 --> 00:43:14.597 you still have to beat Chef Ieda's 80 points 00:43:14.680 --> 00:43:15.598 or an Iron Chef. 00:43:15.681 --> 00:43:17.433 There's no time to breathe. 00:43:17.516 --> 00:43:20.144 There's no time to digest what we just ate. 00:43:20.269 --> 00:43:22.855 One battle's over, and another begins. 00:43:22.938 --> 00:43:25.524 Let's talk to the people in the locker room. 00:43:25.608 --> 00:43:27.901 -Damn! -Hey, folks, how's it going? 00:43:29.737 --> 00:43:32.364 We've just witnessed a great battle, huh? 00:43:32.448 --> 00:43:33.824 -Wow! -Damn! 00:43:33.907 --> 00:43:35.034 What a battle! 00:43:35.117 --> 00:43:38.454 It was intense, but I have to move on with the show 00:43:38.537 --> 00:43:42.666 and announce that our next duel is bound to be 00:43:42.750 --> 00:43:44.585 the sweetest of the season. 00:43:46.170 --> 00:43:50.132 Our next competitor has shown throughout his career 00:43:50.174 --> 00:43:53.177 that he can overcome everything. 00:43:53.302 --> 00:43:55.429 He goes all in when cooking. 00:43:55.929 --> 00:43:59.391 Our next battle's Challenging Chef is... 00:44:00.934 --> 00:44:02.686 Chef Paulo Rocha! 00:44:05.564 --> 00:44:07.358 Yeah, Paulão! 00:44:07.983 --> 00:44:11.612 -Good luck. -Good luck. See you in the next episode. 00:44:11.695 --> 00:44:12.905 Bye!