WEBVTT 00:00:17.397 --> 00:00:21.234 Welcome to another haute cuisine spectacle. 00:00:21.276 --> 00:00:23.486 This is Iron Chef Brazil. 00:00:25.155 --> 00:00:30.744 Everything that happens is in the hands and palate of our team of judges. 00:00:30.785 --> 00:00:32.996 Helping them on their mission today 00:00:33.079 --> 00:00:35.957 is an actress, singer, host, 00:00:36.082 --> 00:00:40.754 and owner of the funniest laugh in Brazilian television. Eliana. 00:00:41.463 --> 00:00:42.922 Hi, everyone. 00:00:46.259 --> 00:00:50.305 Let's start off this game talking to the people in the locker room. 00:00:50.346 --> 00:00:51.848 -Hi, folks. -Hi. 00:00:51.973 --> 00:00:53.558 -Hello. -Hi. 00:00:54.059 --> 00:00:56.436 Walkyria and Ygor, are you ready to battle? 00:00:56.519 --> 00:00:57.479 -Always. -Yes. 00:00:57.604 --> 00:00:59.355 -Wow, so cute. -Always. That's it. 00:00:59.439 --> 00:01:01.357 At the same time. I see. 00:01:01.483 --> 00:01:03.026 So come to the arena. 00:01:06.488 --> 00:01:07.989 My name is Walkyria Fangundes. 00:01:08.114 --> 00:01:11.576 I'm the AE! Cozinha owner, partner, and also pastry chef. 00:01:13.745 --> 00:01:17.957 I'm Ygor Lopes, 29 years-old, and I'm a chef at AE! Cozinha. 00:01:23.463 --> 00:01:26.633 I started cooking at home with my grandma and mom. 00:01:27.634 --> 00:01:31.179 I took a course to know what a professional kitchen is like. 00:01:31.304 --> 00:01:34.599 It just hit me. This is what I want. I identify with it. 00:01:34.724 --> 00:01:38.186 But I couldn't get any jobs, because I was very young then. 00:01:39.145 --> 00:01:41.523 As a child, I'd always cook with my mom. 00:01:42.357 --> 00:01:46.861 My mom passed away when I was 14, but until I was 12 or 13 00:01:46.945 --> 00:01:50.198 I would cook a lot with her. We'd bake many cakes. 00:01:50.323 --> 00:01:53.243 My dad suggested I start doing it professionally. 00:01:53.326 --> 00:01:56.412 I went to Italy to be an intern. 00:01:56.496 --> 00:01:59.165 I worked with pastry and I loved it. 00:01:59.249 --> 00:02:01.376 I was so happy, like, this is what I want. 00:02:02.919 --> 00:02:06.256 When I came back to Brazil, I got a job at a restaurant, 00:02:06.339 --> 00:02:09.259 the Épice, where Ygor already worked. 00:02:09.384 --> 00:02:11.553 That's when it all began. 00:02:12.345 --> 00:02:15.098 "Don't get your honey where you get your money." 00:02:15.223 --> 00:02:17.267 We didn't get that memo. 00:02:20.145 --> 00:02:23.314 We've been ready for six years, been together for six years. 00:02:23.356 --> 00:02:26.901 It's more than a marriage and it's more than a profession. 00:02:28.236 --> 00:02:30.196 -We're here to win. -We're here to win. 00:02:37.537 --> 00:02:40.623 Walkyria and Ygor create together, cook together, 00:02:40.707 --> 00:02:44.169 and now they come to the arena together to search for victory. 00:02:44.669 --> 00:02:47.005 Now, to face the challengers, 00:02:47.046 --> 00:02:50.717 it's only fair we also get two Iron Chefs in the battle. 00:02:50.758 --> 00:02:53.761 By the way, this duo is also a couple. 00:02:54.429 --> 00:02:58.266 Come here, Iron Chefs Lisiane and Fabrício. 00:03:00.476 --> 00:03:03.563 Award-winning Iron Chefs Lisiane and Fabrício 00:03:03.646 --> 00:03:07.192 have elevated the cuisine from Bahia. 00:03:08.318 --> 00:03:10.695 They've come to the arena to show their origins 00:03:10.737 --> 00:03:13.072 with a lot of creativity and talent. 00:03:22.582 --> 00:03:27.003 I'm Lisiane Arouca Lemos and I'm a pastry chef. 00:03:27.462 --> 00:03:29.088 I'm Fabrício Lemos. 00:03:29.172 --> 00:03:33.968 I'm the chef and manager of Grupo Origem. 00:03:34.052 --> 00:03:35.762 We have a restaurant in Salvador. 00:03:35.803 --> 00:03:37.805 I'm from Bahia, born in Salvador, 00:03:38.431 --> 00:03:42.894 and our cuisine is completely baiana. 00:03:45.355 --> 00:03:50.652 Both Lisi and I like to cook what we believe in regarding flavor. 00:03:50.693 --> 00:03:54.322 We always believe something simple can be amazing, 00:03:54.405 --> 00:03:57.575 especially if it's respected starting from its origin. 00:03:59.953 --> 00:04:02.163 We have four restaurants. Origem, 00:04:02.872 --> 00:04:03.915 Ori, 00:04:04.582 --> 00:04:07.210 Gem, and the newest one is Omí. 00:04:07.252 --> 00:04:11.172 So we started traveling around Bahia and its environments 00:04:11.256 --> 00:04:13.508 to revive ingredients that were forgotten. 00:04:13.591 --> 00:04:17.345 Our restaurant, Origem, is all about the ingredient from its origin. 00:04:19.138 --> 00:04:20.682 We're here to do our best. 00:04:21.182 --> 00:04:24.102 We're here representing Bahia and the Northeast 00:04:24.185 --> 00:04:27.814 and all of those who believed and still believe in us. 00:04:29.565 --> 00:04:34.821 Let's show the world what Bahia has to offer besides palm oil. 00:04:35.488 --> 00:04:36.864 It will be a love war. 00:04:39.575 --> 00:04:41.494 Iron Chefs Lisiane and Fabrício, 00:04:42.078 --> 00:04:43.913 Chefs Walkyria and Ygor, 00:04:45.039 --> 00:04:48.668 your battle's secret ingredient is… 00:04:55.008 --> 00:04:56.092 sugarcane. 00:04:59.762 --> 00:05:01.222 Sugarcane. 00:05:02.432 --> 00:05:03.433 Sugarcane. 00:05:05.601 --> 00:05:06.853 Beautiful. 00:05:07.812 --> 00:05:08.813 Wow. 00:05:15.153 --> 00:05:18.072 Walkyria and Ygor, Lisiane and Fabrício, 00:05:18.197 --> 00:05:21.451 you'll have one and a half hours for this challenge. 00:05:21.993 --> 00:05:26.748 All of your five courses must contain sugarcane. 00:05:28.958 --> 00:05:31.544 But before, some requests. 00:05:31.669 --> 00:05:38.384 You'll have to serve a bittersweet starter in your menu in up to 30 minutes. 00:05:39.218 --> 00:05:44.432 Following that, we'll want two savory and two sweet dishes. 00:05:44.474 --> 00:05:45.683 -Okay? -Okay. 00:05:46.225 --> 00:05:48.394 It's not over. We're going harder today. 00:05:48.519 --> 00:05:49.771 There's one more request. 00:05:50.313 --> 00:05:52.523 All of your dishes must be served 00:05:52.648 --> 00:05:57.612 with a drink that also has something sugarcane-related. 00:05:57.653 --> 00:05:59.072 Holy ***. 00:06:01.366 --> 00:06:02.992 Chefs, on your marks. 00:06:06.162 --> 00:06:07.622 Do I look like I can't do it? 00:06:07.705 --> 00:06:11.084 Your one and a half hours in the kitchen starts… 00:06:12.752 --> 00:06:13.711 now. 00:06:14.253 --> 00:06:15.671 -Go. -Let's go. 00:06:18.633 --> 00:06:21.052 -Go, you cuties. -Kick some ***. 00:06:21.094 --> 00:06:23.179 -I'll get the molasses. -Okay, run. 00:06:23.763 --> 00:06:25.181 Oh, my God. 00:06:26.182 --> 00:06:28.851 They have to deliver a lot for this challenge. 00:06:28.893 --> 00:06:31.354 The battle's already intense. 00:06:33.689 --> 00:06:38.069 In this battle, the balance between drinks and dishes is crucial. 00:06:38.653 --> 00:06:42.240 And that's not easy having to use sugarcane in everything. 00:06:42.740 --> 00:06:44.742 Fabrícios's hand is a machine. 00:06:48.788 --> 00:06:51.791 Is she using all those limes? What's she doing with that? 00:06:51.833 --> 00:06:53.292 -It's a lot of work. -Yeah. 00:06:53.334 --> 00:06:56.546 We're making two cachaça drinks and two rum drinks 00:06:56.671 --> 00:06:59.382 to use the mandatory ingredient. 00:06:59.424 --> 00:07:02.635 We're also using lime juice in a sugarcane juice sorbet. 00:07:03.302 --> 00:07:08.391 We're also using the lime for a lime gel in the dessert to make it fresh. 00:07:14.480 --> 00:07:18.443 Iron Chef Fabrício is putting octopus in the pressure cooker. 00:07:19.652 --> 00:07:21.904 Cooking octopus is crazy. 00:07:22.029 --> 00:07:22.822 Oh, God. 00:07:22.905 --> 00:07:27.452 In the blink of an eye, it can get overcooked and chewy. 00:07:27.493 --> 00:07:30.413 But we'll see what he'll do. He knows his stuff. 00:07:30.455 --> 00:07:32.915 He runs a kitchen that uses a lot of seafood. 00:07:33.040 --> 00:07:34.250 -Which is great. -Yeah. 00:07:34.292 --> 00:07:37.128 These 25 points make all the difference in the end. 00:07:37.712 --> 00:07:40.923 The first dish is a challenging dish. 00:07:41.048 --> 00:07:44.051 So, fingers crossed that this will work. 00:07:46.762 --> 00:07:51.392 I'm starting on the scallops, which are going to be marinated in garapa 00:07:51.434 --> 00:07:55.813 with cashew, a bit of adjuma pepper, habanero-type pepper, and cilantro. 00:07:55.855 --> 00:07:57.982 They add freshness and a ceviche feel. 00:07:58.024 --> 00:08:00.443 -Cashew and scallops. -Yeah, delicious. 00:08:01.068 --> 00:08:04.280 My family's from the Northeast, so I love cashew. 00:08:04.322 --> 00:08:08.784 By the looks of it, this menu's going to please me today. 00:08:08.910 --> 00:08:11.454 - Did you get the queijadinha, Antonio? - Yes, Chef. 00:08:11.579 --> 00:08:15.333 Focus on the queijadinha. It has to go in the oven first. 00:08:16.292 --> 00:08:18.920 - Are you making the apple consommé? - Doing it now. 00:08:19.003 --> 00:08:22.798 Gu, don't forget to make the sorbet after that, okay? 00:08:22.882 --> 00:08:24.425 The Dolce de lecce s okay, Wal. 00:08:24.550 --> 00:08:26.344 Breathe, Wal. 00:08:28.763 --> 00:08:31.933 Judges, what are your initial thoughts on this challenge? 00:08:32.058 --> 00:08:33.851 -I'm salivating already. -Already? 00:08:35.269 --> 00:08:37.980 Chefs, you had 30 minutes to deliver the first dish. 00:08:38.022 --> 00:08:40.858 -Ten minutes have gone by, okay? -Okay. 00:08:43.903 --> 00:08:46.531 Sugarcane is a cool ingredient to use here 00:08:46.572 --> 00:08:50.785 because you can use all of it. Even the bagasse is used for electricity. 00:08:50.910 --> 00:08:52.828 Waste is not an option. 00:08:52.912 --> 00:08:56.082 We have a responsibility now. Being a chef is not just cooking. 00:08:56.165 --> 00:08:59.043 We have a social, environmental, and educational purpose. 00:09:04.298 --> 00:09:05.591 Brown sugar 00:09:06.175 --> 00:09:10.513 is the special ingredient of our banana compote. 00:09:10.555 --> 00:09:12.265 There's some cachaça here. 00:09:14.308 --> 00:09:16.978 I'm chopping some things here for a consommé 00:09:17.603 --> 00:09:19.730 that we're using for the scallop starter. 00:09:19.772 --> 00:09:22.984 Then I'm adding this liquid so it resembles a ceviche. 00:09:24.986 --> 00:09:29.740 Sous chef Antonio takes care of everything at our Challenging Chefs' restaurant. 00:09:29.782 --> 00:09:31.409 Walkyria usually says 00:09:31.492 --> 00:09:34.412 he's her right hand, left hand, and even feet, everything. 00:09:35.162 --> 00:09:36.664 What's up, Gu? Talk to me. 00:09:36.789 --> 00:09:39.834 The granita's in the freezer. I'm making the ice cream now. 00:09:39.959 --> 00:09:41.002 -Cool. -And… 00:09:41.043 --> 00:09:43.462 -Are you making the dulce? -I am. 00:09:43.504 --> 00:09:46.882 Sous chef Gustavo loves pastry. 00:09:46.924 --> 00:09:48.843 He's worked with Wal since they met. 00:09:49.969 --> 00:09:54.599 I'm making the lemongrass foam that's going with our sugarcane sorbet, 00:09:55.391 --> 00:09:58.811 the licuri palm crumble, and the lemon and coconut crumble. 00:10:02.440 --> 00:10:03.858 My God, it's on fire. 00:10:03.941 --> 00:10:05.192 -It is. -Call the fireman. 00:10:11.282 --> 00:10:14.535 I'd eat a lot of pastel as a kid with my dad. 00:10:14.660 --> 00:10:17.330 He's already passed. And sugarcane juice. 00:10:17.413 --> 00:10:19.540 I'm making that today. Our second dessert 00:10:19.582 --> 00:10:21.626 will be pastel and sugarcane juice. 00:10:24.211 --> 00:10:27.340 I'm making the filling, which is queijadinha. 00:10:27.423 --> 00:10:29.842 Its texture is supposed to be like a creamy flan. 00:10:29.884 --> 00:10:33.054 Sous chef Antonio is from Bahia, like our Iron Chefs, 00:10:33.179 --> 00:10:36.182 and he's practically family. He's like their kid. 00:10:36.223 --> 00:10:38.893 He's Lisiane's right hand at the restaurant. 00:10:39.018 --> 00:10:42.063 Sous chef Eliana is also friends with the couple. 00:10:42.188 --> 00:10:45.733 She's in charge of savory dishes, which Fabrício commands. 00:10:49.070 --> 00:10:51.530 Excuse me, chefs, coming through. 00:10:52.031 --> 00:10:52.948 Welcome. 00:10:53.032 --> 00:10:56.202 Why, thank you. What are you making now? 00:10:56.243 --> 00:11:00.039 I'm making brine because one of our main dishes will be fish, 00:11:00.122 --> 00:11:02.792 so we soak it in brine to preserve its juiciness 00:11:02.833 --> 00:11:06.003 and to make it salty without having to put salt on top. 00:11:07.171 --> 00:11:08.923 It's 120 grams of sugar. 00:11:09.715 --> 00:11:13.844 Oh, that's too much. Come back, sugar. Help. 00:11:15.221 --> 00:11:19.100 Excuse me, chefs, coming through. You put octopus in the pressure cooker. 00:11:19.183 --> 00:11:21.769 -I did, but there's no pressure yet. -What? 00:11:22.353 --> 00:11:25.272 So we're a bit late. 00:11:25.398 --> 00:11:27.483 What are you doing with the octopus? 00:11:27.608 --> 00:11:30.444 I've used sugarcane vinegar. 00:11:30.569 --> 00:11:33.280 -There's pressure. Thank you. -Of course. 00:11:33.322 --> 00:11:36.283 - Have some respect. - I always bring some axé. 00:11:36.409 --> 00:11:40.413 - So here I'm making carne-de-sol. - It's the one we learned how to make. 00:11:41.080 --> 00:11:44.834 We don't have enough time for curing it and getting the expected result, 00:11:44.959 --> 00:11:48.838 but the judges will be able to taste a little bit of the sertão. 00:11:48.921 --> 00:11:51.132 I love carne-de-sol. 00:11:51.215 --> 00:11:53.843 -Don't you? Well, you-- -Come on. 00:11:53.884 --> 00:11:57.304 My grandparents used to live in the Northeastern sertão. 00:11:57.430 --> 00:12:02.768 So when we'd visit them, they'd kill the cow and make *y. 00:12:02.852 --> 00:12:04.770 -Yeah. -The *y was exposed there. 00:12:04.812 --> 00:12:06.480 -You have that memory. -I do. 00:12:06.522 --> 00:12:08.482 -Yeah. -The real beef *y. 00:12:11.068 --> 00:12:12.278 Chefs, 00:12:12.862 --> 00:12:15.573 you have ten minutes left for the first dish, okay? 00:12:15.698 --> 00:12:16.866 -Okay. -Okay. 00:12:16.991 --> 00:12:17.950 How's the velouté? 00:12:18.701 --> 00:12:20.661 - Done. - The apple consommé, come on. 00:12:23.038 --> 00:12:25.833 Poor Ygor, he's under pressure because he's… 00:12:25.875 --> 00:12:28.252 He's truly nervous. 00:12:32.840 --> 00:12:36.135 -The avocado cream, Chef. -Put it in the bag. Let me taste it. 00:12:37.011 --> 00:12:38.262 More salt or lime? 00:12:39.805 --> 00:12:40.848 It's perfect. 00:12:45.561 --> 00:12:47.855 -How are we with the drink? -Almost. 00:12:50.065 --> 00:12:53.944 Chefs, you have five minutes left to deliver the first dish. 00:12:54.069 --> 00:12:55.279 -Okay? -Okay. 00:12:56.614 --> 00:13:00.493 There's always some joy coming from that side, huh? 00:13:00.534 --> 00:13:04.330 Yeah, there's fire, there's joy, something sparkling. 00:13:04.413 --> 00:13:05.873 It's that axé from Bahia. 00:13:07.583 --> 00:13:11.253 Iron Chef Fabrício is adding some thick American lucina 00:13:11.378 --> 00:13:13.839 to his mirepoix to make a broth. 00:13:16.175 --> 00:13:20.554 -Wow, it's going to be delicious. -Open the pressure cooker. 00:13:23.182 --> 00:13:25.851 For now it's all right. Just like we thought. 00:13:27.061 --> 00:13:30.689 Just don't lose focus since the clock's ticking. 00:13:32.942 --> 00:13:37.112 It's easier to succeed with marinated scallops. 00:13:37.238 --> 00:13:39.990 With octopus, you have to cook it in an unknown cooker… 00:13:40.032 --> 00:13:43.160 I'm nervous that they chose octopus, to be honest. 00:13:43.828 --> 00:13:46.580 He definitely burned his fingers chopping that. 00:13:46.622 --> 00:13:49.333 -It had just come out. -He can't even feel it. 00:13:50.042 --> 00:13:52.253 -Drinks are almost done. -Okay. 00:13:55.172 --> 00:13:59.760 Chefs, one minute left to deliver the first dish. 00:13:59.802 --> 00:14:00.803 -Okay? -Okay. 00:14:05.724 --> 00:14:06.642 Farofa. 00:14:07.768 --> 00:14:10.271 Passion fruit farofa, Chef, with lime zest. 00:14:14.900 --> 00:14:17.653 Ygor obviously would not disappoint. 00:14:17.695 --> 00:14:21.949 You could see that the dish could be a bit tedious for our judges. 00:14:22.032 --> 00:14:25.202 So, honey, he came out strong and added ants. 00:14:32.293 --> 00:14:35.588 Ten seconds left. I'll start the countdown. Come on. 00:14:35.671 --> 00:14:36.714 Ten… 00:14:36.839 --> 00:14:39.675 nine… eight… seven… 00:14:39.800 --> 00:14:40.801 -It's done. -Six. 00:14:40.843 --> 00:14:42.219 -Careful. -Five. 00:14:42.303 --> 00:14:44.054 Four… three… 00:14:44.179 --> 00:14:46.015 two… one. 00:14:46.140 --> 00:14:47.349 I'm done. 00:14:47.433 --> 00:14:49.351 Please deliver them. 00:14:52.563 --> 00:14:53.772 -Pleasure. -How are you? 00:14:53.898 --> 00:14:55.024 I'm great. 00:14:59.194 --> 00:15:00.863 Wonderful. 00:15:02.364 --> 00:15:05.993 Iron Chef Fabrício, whew. Relax, everything's fine. 00:15:06.118 --> 00:15:09.538 Your first dish is delivered. Please tell us about it. 00:15:12.750 --> 00:15:15.502 This dish represents something that I believe, 00:15:15.628 --> 00:15:17.421 which is rescuing our childhood. 00:15:17.463 --> 00:15:19.632 I'd drink sugarcane juice with my grandpa. 00:15:19.673 --> 00:15:22.301 It's an affectionate memory, like trips with Lisi. 00:15:22.343 --> 00:15:24.929 We love to travel. It's a little bit of each. 00:15:25.012 --> 00:15:27.598 A little bit of Mexico, of Japan… 00:15:29.350 --> 00:15:31.644 -Is it rum? -Yes, and sugarcane juice. 00:15:32.353 --> 00:15:34.063 I infused rum in the pineapple. 00:15:34.188 --> 00:15:36.148 I hope you enjoy this bittersweet dish. 00:15:36.231 --> 00:15:37.232 -Thanks. -Thanks. 00:15:37.358 --> 00:15:38.651 Go, you have four more. 00:15:38.692 --> 00:15:40.945 What should we do? Eat or drink, Laurent? 00:15:41.070 --> 00:15:43.030 I envy you right now. 00:15:48.953 --> 00:15:50.579 I have an important question. 00:15:50.663 --> 00:15:53.082 There was some tension about this. 00:15:53.123 --> 00:15:55.459 Is the octopus properly cooked? 00:15:55.542 --> 00:15:58.712 -Straight to the octopus. -Rosa, is it approved? 00:16:02.341 --> 00:16:03.592 I love the textures. 00:16:04.093 --> 00:16:05.260 There's crunchy. 00:16:05.302 --> 00:16:07.471 -Yeah. -There's raw. 00:16:07.513 --> 00:16:09.223 Flavors are amazing. 00:16:10.140 --> 00:16:12.267 What about the drink? That's a first here. 00:16:12.893 --> 00:16:15.980 It's cold in this copper glass, 00:16:16.063 --> 00:16:17.731 and it's sweet and delicious. 00:16:17.773 --> 00:16:19.441 This is dangerous. 00:16:20.693 --> 00:16:23.612 I know there's more food, but it's so good I think I'll… 00:16:23.696 --> 00:16:25.823 -You have to eat it. It's small. -I will. 00:16:25.948 --> 00:16:28.867 -Get ready. We have ten dishes. -Okay. 00:16:28.951 --> 00:16:31.203 It's the first time the Iron Chefs team 00:16:31.328 --> 00:16:34.832 seems more in a rush. Normally they're more relaxed, right? 00:16:37.501 --> 00:16:38.544 Chef Ygor. 00:16:38.669 --> 00:16:40.212 Let's go, Chef. 00:16:41.130 --> 00:16:42.131 Pleasure. 00:16:42.172 --> 00:16:45.384 What a rush. You're even sweating. Present your first dish. 00:16:48.804 --> 00:16:52.016 It's a raw scallop carpaccio marinated with sugarcane juice. 00:16:52.141 --> 00:16:53.934 Salt, pepper, and a bit of lime. 00:16:54.059 --> 00:16:56.145 With cashew vinaigrette. 00:16:56.270 --> 00:17:00.024 There's cashew, adjuma, habanero-style pepper, cilantro root. 00:17:00.149 --> 00:17:03.819 -The molasses adds sweetness. -I saw you using it. 00:17:03.902 --> 00:17:05.738 Rangpur, Persian lime. 00:17:05.821 --> 00:17:09.283 On top, there's laminated anise. 00:17:09.408 --> 00:17:12.411 We made a kind of pickle in brine. 00:17:15.748 --> 00:17:17.207 The ant is saúva-limão. 00:17:17.291 --> 00:17:19.043 -It tastes like lemongrass. -Yeah. 00:17:19.084 --> 00:17:21.670 -I think it goes with this dish. -The whole thing. 00:17:24.339 --> 00:17:26.633 It's a fresh dish. I hope you enjoy it. 00:17:26.759 --> 00:17:27.885 Thank you. 00:17:28.010 --> 00:17:29.762 It's our leche de tigre, 00:17:29.845 --> 00:17:33.891 so we replaced the fish sauce with green apple water, 00:17:33.932 --> 00:17:35.309 clarified apple juice. 00:17:35.392 --> 00:17:37.895 Then we macerated it with ginger, 00:17:38.020 --> 00:17:42.232 habanero-style pepper, adjuma, celery, and cilantro. 00:17:43.525 --> 00:17:45.861 Thank you. Get back to your kitchen. 00:17:46.445 --> 00:17:48.280 Wow, that looks amazing. 00:17:49.573 --> 00:17:50.783 Put it in there. 00:17:51.492 --> 00:17:52.493 It's delicious. 00:17:52.534 --> 00:17:53.702 Cheers. 00:17:53.786 --> 00:17:56.872 -Cheers again. -Cheers, Laurent, Rosa, Fefê. 00:17:58.415 --> 00:17:59.583 I just wanted some. 00:18:00.709 --> 00:18:03.420 -Is it good? -Wow, the habanero-style pepper… 00:18:03.462 --> 00:18:06.381 -It's delicious. Amazing. -Very aromatic. 00:18:09.218 --> 00:18:10.844 I love raw scallops. 00:18:10.969 --> 00:18:13.931 It's marinated and bittersweet. 00:18:15.182 --> 00:18:19.603 For me, the cilantro overpowered the scallops a little bit. 00:18:19.645 --> 00:18:21.021 But that's me, okay? 00:18:21.855 --> 00:18:23.440 This drink is delicious. 00:18:23.482 --> 00:18:26.110 -I think the ant doesn't… -Add anything. 00:18:26.193 --> 00:18:28.195 -I can't even taste it. -No. 00:18:28.320 --> 00:18:29.404 Unnecessary. 00:18:31.073 --> 00:18:34.618 Well, you've tried both team's dishes, 00:18:34.701 --> 00:18:38.372 and now you have 25 points to score these dishes. 00:18:38.413 --> 00:18:39.915 Okay? Individual scores. 00:18:40.040 --> 00:18:43.168 That's the hard part. I really love the anise. 00:18:57.099 --> 00:18:58.392 Hey, locker room. 00:18:58.475 --> 00:18:59.643 Hi. 00:18:59.768 --> 00:19:02.813 What did you think of their first dishes? 00:19:02.855 --> 00:19:05.023 They're both very interesting. 00:19:05.149 --> 00:19:06.900 We wanted to try both, actually. 00:19:06.942 --> 00:19:08.443 Me too. 00:19:09.403 --> 00:19:12.865 Now they have less than an hour to deliver the rest of the menu, 00:19:12.990 --> 00:19:14.324 four dishes. 00:19:18.745 --> 00:19:23.125 Ygor's already working on a beautifully marbled meat. 00:19:23.250 --> 00:19:24.459 This is shank. 00:19:25.169 --> 00:19:30.048 It'll be the base of the meat dish sauce, which will be our third dish. 00:19:30.132 --> 00:19:33.093 I'll make shank broth and infuse it with mushroom. 00:19:33.719 --> 00:19:36.388 I'm also serving braised meat in the same dish, 00:19:36.471 --> 00:19:39.391 so both preparations are for the same dish. 00:19:44.062 --> 00:19:47.024 I'm making a duo and preparing this fish two ways. 00:19:48.275 --> 00:19:50.319 The sugarcane's already in the broth. 00:19:50.903 --> 00:19:53.113 And I'm curing the molasses for the miso. 00:19:53.155 --> 00:19:55.449 Chef, I'm about to start on the pastel. 00:19:55.532 --> 00:19:56.325 Perfect. 00:19:59.203 --> 00:20:00.204 -Marco. -Yeah. 00:20:00.329 --> 00:20:02.414 Keep an eye on the meat in the pressure. 00:20:02.539 --> 00:20:03.540 Yes. 00:20:04.374 --> 00:20:08.921 Chefs, I have an announcement. We have the scores for the first dishes. 00:20:09.004 --> 00:20:10.714 Okay, here we go. 00:20:10.839 --> 00:20:13.800 Challenging Chefs Ygor and Walkyria… 00:20:16.053 --> 00:20:17.804 have scored 21 points. 00:20:25.479 --> 00:20:27.940 Iron Chefs Lisiane and Fabrício… 00:20:28.023 --> 00:20:29.733 Drum rolls… 00:20:32.653 --> 00:20:36.156 You've scored 23 points and won the first round. 00:20:43.038 --> 00:20:46.333 -Let's go, it's going to work out. -Come on, let's go. 00:20:46.875 --> 00:20:49.628 It's the first time we don't win the first one. 00:20:50.545 --> 00:20:51.880 I've started on the drinks. 00:20:52.005 --> 00:20:54.258 Okay, Chef. Is this going to work? 00:20:54.758 --> 00:20:57.761 It's gonna have to, honey. Please, it has to. 00:20:58.262 --> 00:21:00.138 It's not an option. 00:21:03.475 --> 00:21:05.060 He has trouble cleaning it. 00:21:06.603 --> 00:21:07.479 Come on, Ygor. 00:21:07.521 --> 00:21:09.273 -Go, Ygor. -Fast with the fish. 00:21:09.398 --> 00:21:11.900 Well, folks, there's something called tension. 00:21:11.942 --> 00:21:13.777 Yeah, I'm all talk. 00:21:14.653 --> 00:21:16.530 -Timer. -I got it. 00:21:16.613 --> 00:21:19.241 -How long, six? -Set it to five minutes. 00:21:21.827 --> 00:21:24.288 Chefs, you have 30 minutes left. 00:21:24.329 --> 00:21:25.372 Damn. 00:21:26.248 --> 00:21:27.082 Run, Antonio. 00:21:28.166 --> 00:21:32.212 Unlike the feira pastel, we're making this one in cones. 00:21:34.673 --> 00:21:36.925 -Careful, for Christ's sake. -Excuse me. 00:21:37.009 --> 00:21:38.802 -Of course. -I have a question. 00:21:38.927 --> 00:21:40.429 What are you doing now? 00:21:40.470 --> 00:21:43.640 I'm finishing up the drink for the fish dish. 00:21:44.266 --> 00:21:45.642 We're making… 00:21:45.767 --> 00:21:50.230 - It's not quite a caipirinha. - It's a cachaça and lime mix, 00:21:50.272 --> 00:21:51.398 but it's not crushed. 00:21:51.440 --> 00:21:54.693 It's a sugarcane and Angostura slushy. 00:21:54.818 --> 00:21:56.570 This will be the decoration. 00:21:56.611 --> 00:21:59.406 I see. And you, Chef, are you hydrating it? 00:21:59.489 --> 00:22:01.450 I'm infusing the meat broth, 00:22:01.491 --> 00:22:04.411 which will be the sauce for our third dish. 00:22:04.536 --> 00:22:05.996 -Right. -Bring it, Marco. 00:22:06.496 --> 00:22:08.749 -This is the one we made. -Ygor, your timer. 00:22:08.790 --> 00:22:10.208 -Is it okay? -Did it go off? 00:22:10.250 --> 00:22:12.461 It did, while we were talking. 00:22:12.586 --> 00:22:13.420 Let's go. 00:22:15.047 --> 00:22:16.089 You set the timer? 00:22:16.131 --> 00:22:18.759 You didn't ask. I set it for five. How long now? 00:22:18.800 --> 00:22:20.927 -Ten, please. -Okay. 00:22:21.803 --> 00:22:24.973 Ygor's just put the fish to cook in the sous-vide. 00:22:25.098 --> 00:22:27.142 Laurent, what's that machine? 00:22:27.267 --> 00:22:31.271 Sous-vide is used to cook something inside a specific packing. 00:22:31.396 --> 00:22:35.359 It really helps with precision when cooking. 00:22:38.987 --> 00:22:41.239 Mushroom… What am I getting? 00:22:41.740 --> 00:22:43.116 Go, Ygor, you've got this. 00:22:44.910 --> 00:22:46.536 -He looks worried. -He does. 00:22:49.247 --> 00:22:53.210 Iron Chef Lisiane's preparing queijadinha with her sous chef. 00:22:55.420 --> 00:22:59.299 Come on, honey. Done. Okay, it's all good. 00:23:00.467 --> 00:23:01.468 All good in Bahia. 00:23:01.968 --> 00:23:05.847 Queijadinha is a historical dessert created by the African people, 00:23:05.931 --> 00:23:08.892 who switched the Portuguese version's cheese for coconut. 00:23:09.601 --> 00:23:10.685 It's not enough. 00:23:11.686 --> 00:23:13.397 There's not enough Dolce de leche. 00:23:17.401 --> 00:23:21.071 I thought we'd make it and this recipe would be enough, 00:23:21.113 --> 00:23:23.615 so now he'll have to hurry to make more. 00:23:23.698 --> 00:23:25.909 They're making more and they have-- 00:23:25.951 --> 00:23:27.160 Doesn't that take long? 00:23:29.121 --> 00:23:29.913 Gee. 00:23:30.539 --> 00:23:33.750 Chefs, you have 15 minutes left. 00:23:33.875 --> 00:23:35.252 -Okay? -Okay. 00:23:41.258 --> 00:23:43.176 Gu, didn't you add too much water? 00:23:43.260 --> 00:23:45.220 I'm following the recipe, Wal. 00:23:45.262 --> 00:23:48.390 -This is 50 ml of water? -Oh, I read 250. 00:23:48.473 --> 00:23:51.560 It's okay, just turn up the flame. No problem. 00:23:51.643 --> 00:23:54.187 -But will it work? -With more heat, yes. 00:23:54.771 --> 00:23:55.897 Come on, people. 00:23:57.691 --> 00:23:58.775 Wow, beautiful. 00:23:58.859 --> 00:24:00.819 -The heart of palm? -Beautiful, huh? 00:24:05.073 --> 00:24:07.242 Braised queijo coalho with molasses. 00:24:07.367 --> 00:24:10.787 Chefs, you have ten minutes left in this challenge, okay? 00:24:10.871 --> 00:24:13.540 -Okay. -God, only ten minutes. 00:24:13.665 --> 00:24:15.208 Everything seems so… 00:24:15.959 --> 00:24:17.919 -So late. -Yeah. 00:24:17.961 --> 00:24:20.380 -Just have faith. -What do you need? 00:24:21.006 --> 00:24:23.800 The pupunha's almost done. The meat's almost done. 00:24:24.843 --> 00:24:27.262 Everything's going, but not 100% ready. 00:24:27.387 --> 00:24:28.597 -All good? -All good. 00:24:28.680 --> 00:24:30.891 My stuff's pretty much done. 00:24:30.932 --> 00:24:32.893 -How are you, Walkyria? -Done. Tell me. 00:24:33.560 --> 00:24:35.520 -What can I do? -Organize the plates. 00:24:35.562 --> 00:24:36.646 Okay. 00:24:38.815 --> 00:24:43.612 I'm under the impression that the creativity factor is high today. 00:24:44.112 --> 00:24:47.449 We'll see if that really translates into the flavor, 00:24:48.116 --> 00:24:49.701 but I like what I see. 00:24:49.826 --> 00:24:51.036 Come on, dude, let's go. 00:24:52.370 --> 00:24:55.916 This one's here. This one… no, it's here. 00:24:59.419 --> 00:25:00.587 Fabrício. 00:25:01.129 --> 00:25:03.632 - Done. You finishing up? - Only the béarnaise left. 00:25:03.757 --> 00:25:06.092 -Give me two minutes and start plating. -Okay. 00:25:06.218 --> 00:25:09.846 Iron Chef Fabrício's not only doing the impossible 00:25:09.930 --> 00:25:14.351 but also making a classic sauce, which is the béarnaise. 00:25:14.476 --> 00:25:16.853 Notice that he heats it up and removes it. 00:25:16.978 --> 00:25:20.982 His sous chef will add the butter, and he'll whisk it by hand. 00:25:21.107 --> 00:25:23.443 That's called a zabaione process. 00:25:23.568 --> 00:25:24.528 - Zabaione? - Yes. 00:25:24.569 --> 00:25:28.281 But he's emulsifying it straight with the butter. 00:25:28.406 --> 00:25:32.202 He didn't even use an emulsion liquid. 00:25:32.327 --> 00:25:33.620 It could be water, 00:25:33.745 --> 00:25:36.081 but he went for the butter, which is risky. 00:25:36.206 --> 00:25:38.708 It's a very hard sauce to make. 00:25:38.750 --> 00:25:41.169 -I can see that. -It can curdle. 00:25:42.170 --> 00:25:45.549 Then you have to start from scratch. 00:25:45.590 --> 00:25:48.301 -That's risky, and there's no time. -No. 00:25:48.426 --> 00:25:51.137 He's risking too much. He used octopus first, 00:25:51.221 --> 00:25:53.473 now he's making the béarnaise like that. 00:25:53.598 --> 00:25:55.183 He's got *. 00:25:56.226 --> 00:25:58.770 This is all a work of art, people. 00:25:58.895 --> 00:26:00.480 It is. You're absolutely right. 00:26:02.023 --> 00:26:03.775 Pay attention. I trust you. 00:26:03.858 --> 00:26:06.486 Finish it the way you know I like it. 00:26:07.070 --> 00:26:08.947 -And let's do this, okay? -Okay. 00:26:10.657 --> 00:26:12.242 Will it need finishing up? 00:26:12.284 --> 00:26:14.202 -Yes. I had nothing done. -Okay. 00:26:15.412 --> 00:26:17.998 I'm finishing up my first banana dessert. 00:26:18.081 --> 00:26:21.042 There are many banana textures. It's soft, look. 00:26:21.960 --> 00:26:26.089 The last two minutes are impossible. I'm terrified of them. 00:26:33.972 --> 00:26:38.852 Oh, come on. Lisiane's using gold leaf. 00:26:38.977 --> 00:26:39.811 Damn. 00:26:39.853 --> 00:26:43.857 -To decorate it, honey. -They're not playing around. 00:26:43.940 --> 00:26:46.610 They don't have a repertoire. They have an arsenal. 00:26:46.651 --> 00:26:47.861 Of jewelry. 00:26:54.951 --> 00:26:56.828 I'm plating the cheesecake. 00:26:56.911 --> 00:26:59.414 -Great. -Gorgonzola and دولسه ده لچه. 00:26:59.914 --> 00:27:01.291 -Delicious. -Wow. 00:27:01.333 --> 00:27:02.751 -Looks creamy. -I love it. 00:27:02.792 --> 00:27:05.420 The idea's that it's really creamy. 00:27:05.462 --> 00:27:08.131 But the creamier it is, the harder… 00:27:08.798 --> 00:27:11.593 to get it out 00:27:11.718 --> 00:27:14.638 -Go, Walzinha. -Focus. 00:27:14.721 --> 00:27:16.431 Gu, I need help to start plating. 00:27:16.514 --> 00:27:19.267 You have one minute left on this challenge. 00:27:19.351 --> 00:27:20.894 Damn. 00:27:22.354 --> 00:27:23.730 Come on. 00:27:23.772 --> 00:27:25.482 -Take care of this. -Gee. 00:27:26.149 --> 00:27:27.192 I'm scared. 00:27:27.692 --> 00:27:30.278 It's too little time. They're not making it. 00:27:34.741 --> 00:27:36.409 -Okay? -Okay. 00:27:37.327 --> 00:27:39.412 -God, there's no time. -They have to. 00:27:39.537 --> 00:27:42.499 Chefs, your time is running out. I'll start the countdown. 00:27:42.582 --> 00:27:45.085 -God, no. Don't, Fernanda. -Just wait a bit. 00:27:45.210 --> 00:27:46.961 Now's the agony. 00:27:47.754 --> 00:27:48.922 Ten… 00:27:49.631 --> 00:27:50.548 nine… 00:27:51.841 --> 00:27:52.967 eight… 00:27:53.593 --> 00:27:54.678 seven… 00:27:54.761 --> 00:27:56.054 six… 00:27:56.971 --> 00:27:59.182 five… four… 00:27:59.224 --> 00:28:01.976 three… two… one. 00:28:04.312 --> 00:28:06.731 Your cooking time is over. 00:28:16.116 --> 00:28:19.160 Please, Rosa, Laurent, and Eliana, 00:28:19.202 --> 00:28:21.705 go to our tasting table. We'll see you there. 00:28:22.372 --> 00:28:24.290 Now's the tense moment 00:28:24.332 --> 00:28:28.503 of finding out who'll be the first team to present their menu. 00:28:29.045 --> 00:28:31.631 We have our coin with the letter C, 00:28:31.673 --> 00:28:34.092 representing our Challenging Chefs, 00:28:34.134 --> 00:28:37.929 and our knives representing the Iron Chefs. 00:28:42.600 --> 00:28:46.855 Challenging Chefs Ygor and Walkyria will start with their menu. 00:28:46.980 --> 00:28:47.772 Shall we eat? 00:28:51.943 --> 00:28:55.572 Nothing went wrong, but we had to take different paths, 00:28:55.655 --> 00:28:57.615 otherwise we wouldn't finish in time 00:28:58.283 --> 00:28:59.909 with one and a half hours. 00:29:01.453 --> 00:29:04.122 It's the pressure. It started with the pressure cooker 00:29:04.164 --> 00:29:07.792 that took too long. And time doesn't walk, it flies. 00:29:07.917 --> 00:29:10.253 -Literally. -Exactly. That's the hardest. 00:29:11.713 --> 00:29:13.673 In the first part of our battle, 00:29:13.798 --> 00:29:19.262 Iron Chefs Lisiane and Fabrício scored 23 points. 00:29:19.304 --> 00:29:24.100 And Challenging Chefs Ygor and Walkyria scored 21 points. 00:29:26.019 --> 00:29:29.898 Please, Challenging Chefs, bring us your second dish. 00:29:30.690 --> 00:29:33.568 Come on, team, let's rock this. 00:29:33.651 --> 00:29:34.652 Thank you. 00:29:37.530 --> 00:29:40.575 The idea behind the menu was telling our story, 00:29:40.700 --> 00:29:43.828 both personal and professional. 00:29:43.912 --> 00:29:46.289 It's been six years 00:29:47.290 --> 00:29:49.125 since we started sharing a kitchen. 00:29:49.250 --> 00:29:52.128 This is a common snook. 00:29:52.212 --> 00:29:56.299 It was cooked in the sous-vide at low heat and finished in the grill. 00:29:56.382 --> 00:30:00.053 We didn't want to barbecue it, just give it some aroma. 00:30:00.720 --> 00:30:05.475 There's carrot velouté and carrot cream with brown sugar and a bit of rum. 00:30:05.600 --> 00:30:08.770 I also added tucupi for some acidity. 00:30:08.812 --> 00:30:10.814 Grilled pupunha heart of palm. 00:30:10.939 --> 00:30:13.983 Zucchini carpaccio, pickled carrots. 00:30:14.692 --> 00:30:16.236 And tucupi foam. 00:30:19.072 --> 00:30:22.200 The cocktail is made with cachaça aged in umburana. 00:30:22.242 --> 00:30:25.870 We made a sugarcane juice and Angostura slushy 00:30:25.912 --> 00:30:27.872 with a cachaça and lime base. 00:30:27.914 --> 00:30:29.958 -There's no sugar. -Yeah. 00:30:30.041 --> 00:30:33.211 We didn't want a sweet drink with a savory dish, 00:30:33.253 --> 00:30:36.714 so the idea is that this slushy with the sugarcane juice itself 00:30:36.840 --> 00:30:38.925 will start to incorporate and get sweeter. 00:30:39.050 --> 00:30:41.052 -Can I mix it? -You can. 00:30:42.053 --> 00:30:44.681 I was surprised by the carrot velouté. 00:30:44.722 --> 00:30:47.183 - It's impeccable with rapadura. - Really nice. 00:30:47.308 --> 00:30:49.102 -Thank you so much. -Wow. 00:30:49.185 --> 00:30:50.812 It's creamy and very nice. 00:30:51.437 --> 00:30:52.814 The fish is cooked… 00:30:53.314 --> 00:30:54.482 To perfection. 00:30:54.566 --> 00:30:55.859 And the drink… 00:30:57.902 --> 00:30:59.070 I love it. 00:31:00.113 --> 00:31:01.489 -Thank you, chefs. -Thanks. 00:31:01.573 --> 00:31:02.740 -Thanks. -Congrats. 00:31:04.158 --> 00:31:05.994 Any negative feedback? 00:31:06.995 --> 00:31:08.705 -Hardly. -Yeah. 00:31:08.830 --> 00:31:12.292 Maybe the raw carrots in coins. 00:31:12.375 --> 00:31:14.502 I would've worked them differently. 00:31:15.211 --> 00:31:20.174 I'd have marinated them lightly with a bit of tucupi, for instance. 00:31:22.218 --> 00:31:24.554 Chefs, bring us your next dish, please. 00:31:25.763 --> 00:31:29.225 Thank you so much. How pretty, and it's still hot. 00:31:29.851 --> 00:31:33.479 This is braised meat. I've used the shoulder clod. 00:31:34.063 --> 00:31:38.318 The side dish is yam cream with requeijão de corte, 00:31:38.401 --> 00:31:40.612 provolone, and a bit of manteiga-da-terra. 00:31:40.653 --> 00:31:42.363 Regarding the texture, 00:31:42.488 --> 00:31:46.075 we have a cassava beiju, also with manteiga-da-terra. 00:31:46.200 --> 00:31:50.038 Watercress, which is a leaf I use a lot at the restaurant. 00:31:50.121 --> 00:31:53.333 Pickled onion with a bit of fermented mustard. 00:31:53.374 --> 00:31:55.460 And the sauce is a shank broth 00:31:56.252 --> 00:31:58.963 made with cachaça and a bit of rapadura. 00:32:01.382 --> 00:32:04.093 The cocktail is our version of a Rabo de Galo, 00:32:04.218 --> 00:32:07.180 with orange and coffee-infused cachaça. 00:32:10.600 --> 00:32:12.852 -I'd order this from a menu. -Me too. 00:32:13.853 --> 00:32:16.272 -One of the best dishes I've ever had. -Whoa. 00:32:17.148 --> 00:32:19.359 -Thank you, Chef. -Thank you. 00:32:23.237 --> 00:32:26.032 -It's a bit overcooked. -But it has to be well done. 00:32:26.658 --> 00:32:28.534 Is your meat overcooked, Rosa? 00:32:29.202 --> 00:32:31.454 -A tiny bit. -Okay. 00:32:31.579 --> 00:32:33.790 But braised meat has to be well done, right? 00:32:33.873 --> 00:32:36.459 What about their cocktail choice, 00:32:36.542 --> 00:32:40.463 with a more bitter and drier flavor profile? 00:32:40.588 --> 00:32:42.173 -It's bold. -Bold. 00:32:43.883 --> 00:32:48.388 Now let's move to their fourth dish, which is our first dessert. 00:32:48.471 --> 00:32:50.181 Please, Chef, bring it on. 00:32:50.223 --> 00:32:55.895 Making a drink that harmonizes with a sweet dish is challenging, right? 00:32:56.020 --> 00:32:56.813 Yeah. 00:33:02.193 --> 00:33:05.780 Please present your dish and drink to us. 00:33:06.698 --> 00:33:09.659 Our last dish was meat, which has an intense flavor. 00:33:09.742 --> 00:33:12.412 This dessert is like a palate cleanser. 00:33:12.996 --> 00:33:17.542 It's a sugarcane juice sorbet with ginger and lime, 00:33:17.625 --> 00:33:21.004 a lemongrass foam, and sweetened licuri. 00:33:21.129 --> 00:33:23.297 - It's very common in São Paulo. - Licuri. 00:33:23.381 --> 00:33:25.842 I thought it was coconut. Well, they're similar. 00:33:26.426 --> 00:33:29.012 We also have coconut crumble underneath. 00:33:29.053 --> 00:33:30.680 -Okay. -Now the drink. 00:33:30.722 --> 00:33:33.391 We made a rum-based drink. 00:33:35.852 --> 00:33:37.979 I like these desserts. 00:33:38.062 --> 00:33:41.441 -Without excess of sugar, right? -Yes. 00:33:42.859 --> 00:33:43.901 Thanks, chefs. 00:33:43.943 --> 00:33:44.902 Thank you. 00:33:48.573 --> 00:33:50.575 -Laurent? -They crushed it. 00:33:50.700 --> 00:33:52.201 "Crushed it." 00:33:52.785 --> 00:33:54.746 The third drink was a hit, huh? 00:33:56.289 --> 00:33:58.541 Please, chefs, your last dish. 00:33:58.583 --> 00:33:59.959 Go. 00:34:03.171 --> 00:34:06.674 Please explain your last creation to us. 00:34:07.341 --> 00:34:10.720 It's the definition of our last trip, which was to Spain. 00:34:11.345 --> 00:34:14.932 We tried this typical cheesecake, tarta de queso. 00:34:16.934 --> 00:34:19.645 This fattier dessert is on Ygor. 00:34:19.771 --> 00:34:22.690 He kept bugging me until he convinced me 00:34:22.732 --> 00:34:25.359 to serve this دولسه ده لچه cheesecake. 00:34:25.443 --> 00:34:26.319 دولسه ده لچه. 00:34:26.402 --> 00:34:30.073 So we made دولسه ده لچه with a bit of cumaru. 00:34:30.198 --> 00:34:33.993 Normally we make it and leave it for three days in the tacho. 00:34:34.118 --> 00:34:36.954 But here we made a quick version in the Thermomix. 00:34:37.080 --> 00:34:40.291 Inside there's lime gel, so it's not too sweet. 00:34:40.333 --> 00:34:42.919 On top, there's a hazelnut crumble. 00:34:43.419 --> 00:34:44.212 Wow. 00:34:44.295 --> 00:34:46.964 For the drink, we made 00:34:47.090 --> 00:34:49.592 a frozen cocktail, which also adds freshness, 00:34:49.675 --> 00:34:52.845 but since it's an intense dessert, it's an intense drink. 00:34:55.014 --> 00:34:57.475 -Thank you, chefs. -Can I just say something? 00:34:57.600 --> 00:34:59.310 -Sure. -It was a pleasure. 00:34:59.352 --> 00:35:01.562 -It's inexplicable. -The experience was… 00:35:01.687 --> 00:35:02.772 -Was it good? -Amazing. 00:35:02.855 --> 00:35:04.732 -Serving you, you know? -Thank you. 00:35:04.774 --> 00:35:06.901 It was a pleasure to eat your food. 00:35:06.943 --> 00:35:09.445 -I've got chills. -How sweet. 00:35:09.570 --> 00:35:11.823 That's what we want. We want excitement. 00:35:11.864 --> 00:35:12.990 -That's right. -Tears. 00:35:13.032 --> 00:35:14.992 -I never thought I'd do this. -Yes. 00:35:15.118 --> 00:35:17.912 It's something I never thought I'd face. 00:35:17.954 --> 00:35:21.541 I started cooking with my mom, and she passed away 16 years ago. 00:35:22.125 --> 00:35:23.918 So being here is, like… 00:35:24.001 --> 00:35:26.295 I keep wondering how she is up there. 00:35:26.420 --> 00:35:28.297 -That's right. -So proud. 00:35:28.381 --> 00:35:29.173 So proud. 00:35:29.882 --> 00:35:31.509 -Thank you. -Thank you. 00:35:31.592 --> 00:35:32.718 Congratulations. 00:35:37.390 --> 00:35:39.183 They killed it. 00:35:39.308 --> 00:35:39.350 We did it. It doesn't matter what happens now. Thank you. 00:35:39.892 --> 00:35:40.935 That was lovely. 00:35:41.060 --> 00:35:42.186 How sweet. 00:35:45.231 --> 00:35:47.942 -Let's do this. -After getting emotional… 00:35:48.025 --> 00:35:50.987 -Such an emotional moment. -Let's go back to reason. 00:35:51.112 --> 00:35:55.032 -Think with reason and palate. Rosa. -I love this cheesecake, but… 00:35:55.074 --> 00:35:59.704 This cheesecake is very hard to eat by itself for me. 00:35:59.745 --> 00:36:04.125 I'd like it if it were savory, with a salad or something. 00:36:04.167 --> 00:36:08.171 If I get some دولسه ده لچه and eat it by itself, 00:36:08.713 --> 00:36:09.672 it's too strong. 00:36:09.755 --> 00:36:12.175 It could be smaller too. 00:36:12.216 --> 00:36:13.467 -Or a slice. -Right? Yeah. 00:36:13.968 --> 00:36:16.637 I think it's similar to what they brought before. 00:36:16.762 --> 00:36:17.722 Exactly. 00:36:17.805 --> 00:36:19.682 And that made me… 00:36:19.765 --> 00:36:20.558 -Yes. -Exactly. 00:36:20.683 --> 00:36:23.394 - Like a déjà vu. - In regards to creativity. 00:36:23.436 --> 00:36:27.481 Let's ask our Iron Chefs to keep presenting their menu. 00:36:27.565 --> 00:36:29.942 Chefs, please, your second dish. 00:36:32.195 --> 00:36:33.196 Excuse me. 00:36:35.364 --> 00:36:36.490 Thank you, Chef. 00:36:40.203 --> 00:36:42.038 Wow, we're so thrilled. 00:36:42.163 --> 00:36:43.873 Good. So are we. 00:36:44.957 --> 00:36:46.125 It wasn't easy, huh? 00:36:46.250 --> 00:36:49.420 Our menu is inspired by love, by what we believe in, 00:36:49.503 --> 00:36:51.380 as to the entire productive chain. 00:36:53.007 --> 00:36:56.302 Our second dish is inspired by a co-operative called Repescar. 00:36:56.385 --> 00:36:58.638 I get chills because there's truth here. 00:36:58.763 --> 00:37:01.224 We saw the work of the women who sell shellfish. 00:37:01.265 --> 00:37:04.644 These 50 women really need our support. 00:37:05.645 --> 00:37:08.105 Here we have mini rice with thick American lucina. 00:37:08.231 --> 00:37:09.148 Common snook. 00:37:09.273 --> 00:37:12.735 I suggest you start with the snack, which is crispy kale. 00:37:13.402 --> 00:37:16.781 Then we have béarnaise to pay homage to the French techniques, 00:37:16.864 --> 00:37:19.325 but it's a sugarcane juice béarnaise. 00:37:19.367 --> 00:37:22.161 I saw you make it with butter and olive oil, right? 00:37:22.245 --> 00:37:24.705 -Yeah, butter and olive oil. -So it's… Yeah, I saw. 00:37:26.415 --> 00:37:29.627 The drink's inspired by the sugarcane mills in Bahia. 00:37:30.294 --> 00:37:31.712 -Enjoy. -Thank you. 00:37:31.754 --> 00:37:33.047 - Thank you. - Bon appétit. 00:37:37.134 --> 00:37:38.511 The snack's delicious. 00:37:38.594 --> 00:37:41.097 This starter reminded me of those shiso leaves. 00:37:41.222 --> 00:37:42.556 Shiso tempura. 00:37:42.682 --> 00:37:44.392 -Yeah. -From Japanese cuisine. 00:37:44.475 --> 00:37:45.977 -Yeah. -Really good. 00:37:46.102 --> 00:37:48.896 We don't have a lot of shiso in Bahia, but we have kale. 00:37:49.021 --> 00:37:52.024 -Our philosophy's using local ingredients. -Amazing. 00:37:52.066 --> 00:37:53.442 -Right. -Thanks, Chef. 00:37:54.527 --> 00:37:55.945 -Delicious. -Thank you. 00:37:58.072 --> 00:38:00.283 What do you think of the use of sugarcane? 00:38:00.324 --> 00:38:02.326 He's used little of it, right? 00:38:02.451 --> 00:38:05.496 Yeah, if you don't know, you might miss it. 00:38:05.621 --> 00:38:06.455 Yeah. 00:38:06.914 --> 00:38:10.042 Chefs, your third dish, please. 00:38:13.504 --> 00:38:14.380 The Northeast. 00:38:14.463 --> 00:38:18.092 Our challenge was making carne-de-sol in little time. 00:38:18.134 --> 00:38:19.844 We used the same method. 00:38:19.885 --> 00:38:23.306 Curing it with molasses instead of sugar, and salt. 00:38:23.806 --> 00:38:26.517 I used beef clod, which I like a lot. 00:38:26.642 --> 00:38:29.145 Milk pirão is "mom food," nostalgic food. 00:38:29.270 --> 00:38:33.274 The smell of the caramelized onion reminds me of my mom making carne-de-sol. 00:38:33.316 --> 00:38:36.110 Watercress farofa, which is a bit spicy. 00:38:36.193 --> 00:38:38.404 Then sago made with molasses, 00:38:39.322 --> 00:38:41.657 and seasoned with soy sauce instead of salt. 00:38:41.782 --> 00:38:44.535 It contrasts from the sweetness and the pickled onion. 00:38:45.161 --> 00:38:48.497 To harmonize with it, we created a drink. 00:38:49.165 --> 00:38:51.125 The cachaça was aged in American oak. 00:38:51.167 --> 00:38:54.545 There's egg whites, lime, and molasses. 00:38:54.587 --> 00:38:59.133 And we used the sugarcane peel for the presentation. 00:38:59.175 --> 00:39:01.135 -Wow, delicious. -Enjoy. 00:39:01.177 --> 00:39:02.887 -Thanks. -I hope you like it. 00:39:03.012 --> 00:39:04.055 Thank you. 00:39:07.183 --> 00:39:09.852 You're touching my heart 00:39:10.686 --> 00:39:13.397 and my childhood memories 00:39:13.522 --> 00:39:16.400 because my dad is from the Northeastern sertão. 00:39:17.485 --> 00:39:19.612 -Good. -Thank you, chefs. 00:39:19.695 --> 00:39:21.030 -Thank you. -Thank you. 00:39:22.239 --> 00:39:24.325 -This… -This meat is so good. 00:39:24.367 --> 00:39:25.326 The tapioca is… 00:39:25.993 --> 00:39:26.994 Impeccable, no? 00:39:27.078 --> 00:39:29.705 How is the carne-de-sol cooked? 00:39:30.373 --> 00:39:31.165 Perfectly. 00:39:32.583 --> 00:39:36.545 Moving on to the rest of the menu, we have our first dessert. 00:39:38.714 --> 00:39:40.674 -Excuse me. -How beautiful. 00:39:43.302 --> 00:39:47.264 Like most of our stuff, this dessert is very emotional. 00:39:47.306 --> 00:39:51.185 So this dessert is called "Our Childhood" for two reasons. 00:39:51.310 --> 00:39:54.730 First, banana bread was one of the first I ever made 00:39:54.814 --> 00:39:56.607 when I was eight. 00:39:56.732 --> 00:40:01.112 Second, banana is our daughters' favorite fruit. 00:40:01.612 --> 00:40:04.115 They eat it a lot, with beans, with pasta, 00:40:04.240 --> 00:40:06.492 with everything, with oatmeal. 00:40:06.534 --> 00:40:08.994 Fabrício would eat banana a lot as a child. 00:40:09.120 --> 00:40:12.915 This is how it goes in Bahia. Someone's hungry? Give them banana. 00:40:13.624 --> 00:40:16.085 I also chose it because it's an ingredient 00:40:16.127 --> 00:40:19.380 that goes really well with sugarcane products. 00:40:19.463 --> 00:40:21.674 For the banana compote, I used brown sugar, 00:40:21.757 --> 00:40:24.635 cachaça, and molasses. 00:40:24.677 --> 00:40:27.763 The cake also has brown sugar. 00:40:27.805 --> 00:40:29.515 I made banana brigadeiro 00:40:29.640 --> 00:40:31.934 with the compote I'd previously made 00:40:32.017 --> 00:40:34.645 to also add more of a Brazilian identity. 00:40:34.687 --> 00:40:39.233 There are many textures. I made some crunchy crumble, 00:40:39.275 --> 00:40:42.987 where I also used brown sugar, and Brazil nut. 00:40:43.112 --> 00:40:44.905 There's also white chocolate, 00:40:45.030 --> 00:40:47.950 which I burned and it became caramelized. 00:40:48.033 --> 00:40:49.785 I don't know if you can taste it. 00:40:53.664 --> 00:40:56.584 The drink is a banana smoothie. 00:40:57.543 --> 00:41:02.214 But it's a banana smoothie with sugarcane juice and cachaça. 00:41:02.256 --> 00:41:05.593 This is a piece of our hearts. I hope you enjoy it. 00:41:06.177 --> 00:41:08.762 -Want some, Fabrício? -He doesn't eat sugar. 00:41:08.804 --> 00:41:10.681 It's a part of us we give you. 00:41:10.764 --> 00:41:12.016 -Thank you. -Thanks. 00:41:12.141 --> 00:41:13.517 -Thank you. -Thank you. 00:41:14.852 --> 00:41:17.813 Laurent is pensive, looking… 00:41:17.855 --> 00:41:18.856 Yeah. 00:41:18.981 --> 00:41:22.026 So? Cachaça and many banana textures. 00:41:22.151 --> 00:41:24.487 You know, I like the… 00:41:24.612 --> 00:41:26.405 -The smoothie? -It's very good. 00:41:26.530 --> 00:41:29.533 Very light. When she said it was a smoothie, I went… 00:41:30.034 --> 00:41:32.161 -Everyone had the same reaction. -Now here… 00:41:33.787 --> 00:41:35.498 -Yeah. -I'd have made a… 00:41:35.623 --> 00:41:37.333 A banana-based caramel sauce. 00:41:37.374 --> 00:41:39.835 Something a bit less doughy, sort of speak. 00:41:39.877 --> 00:41:41.504 It could be moister? 00:41:41.545 --> 00:41:42.505 -Yeah. -Okay. 00:41:42.630 --> 00:41:44.757 Now let's finish it off. 00:41:44.882 --> 00:41:47.801 Our Iron Chefs' last dessert. 00:41:47.885 --> 00:41:49.345 Please, chefs. 00:41:50.012 --> 00:41:51.722 -Beautiful. -Thank you, chefs. 00:41:51.764 --> 00:41:53.682 I see gold. In sha'Allah. 00:41:54.266 --> 00:41:55.935 -Excuse me. -Thank you. 00:41:56.977 --> 00:41:58.771 It's pastel and sugarcane juice. 00:41:58.854 --> 00:42:00.564 We're still on the same path, 00:42:00.648 --> 00:42:03.943 following our experiences, the flavors of our life. 00:42:03.984 --> 00:42:06.695 I also wanted to bring some cheese with molasses, 00:42:06.820 --> 00:42:08.364 so there's molasses gel. 00:42:09.114 --> 00:42:12.535 I made some pastel dough and put some cachaça in it. 00:42:12.660 --> 00:42:16.205 Instead of filling it with cheese, I made some queijadinha. 00:42:16.330 --> 00:42:18.165 The strawberry adds freshness. 00:42:18.290 --> 00:42:22.545 I really like strawberry and cheese. Strawberry is one of my favorite desserts. 00:42:22.670 --> 00:42:25.965 You'll see some farofa there to add some crunchiness. 00:42:26.090 --> 00:42:28.801 This farofa is also very dear to us. 00:42:28.884 --> 00:42:31.095 It's licuri farofa. 00:42:32.054 --> 00:42:33.597 Licuri again. 00:42:33.722 --> 00:42:35.474 We truly stand by it. 00:42:35.558 --> 00:42:38.352 I also made some cheese cream 00:42:38.394 --> 00:42:43.107 to join things together and bring you one more texture. 00:42:43.232 --> 00:42:47.027 The drink is sugarcane juice with a bit of passion fruit. 00:42:47.152 --> 00:42:49.530 There's also our cachaça. 00:42:49.613 --> 00:42:51.824 There a bit of lime too, which I added 00:42:51.907 --> 00:42:53.784 to bring even more acidity to it 00:42:53.867 --> 00:42:56.495 and harmonize it with the dessert. 00:42:56.620 --> 00:42:58.706 We eat pastel with our hands. 00:42:59.373 --> 00:43:00.416 -Feel free. -May I? 00:43:00.541 --> 00:43:02.293 -Yeah, feel free. -Excuse me. 00:43:02.334 --> 00:43:04.962 I just really wanted to grab all of this. 00:43:05.004 --> 00:43:07.214 I really hope you like it 00:43:07.298 --> 00:43:11.385 because it's a piece of my heart to you. 00:43:11.427 --> 00:43:14.805 It's like a bit of my love to you in this dish. 00:43:14.847 --> 00:43:17.516 My other hand is busy. 00:43:17.641 --> 00:43:18.934 I'll do it. 00:43:20.894 --> 00:43:21.895 Thank you. 00:43:23.480 --> 00:43:25.024 I like this… 00:43:25.107 --> 00:43:27.234 This queijadinha in the filling. 00:43:27.943 --> 00:43:29.987 It's surprising, for my taste. 00:43:30.112 --> 00:43:33.073 It's very elaborate, right? Everything's thought-out. 00:43:33.115 --> 00:43:35.951 Look at how delicate the pastel dough is. 00:43:36.035 --> 00:43:37.536 -It's very crunchy. -Yeah. 00:43:37.661 --> 00:43:38.787 - Cachaça. - So crunchy. 00:43:38.912 --> 00:43:40.706 - It's the cachaça she used. - Yeah. 00:43:40.831 --> 00:43:43.834 I personally think it's too much cheese for me. 00:43:45.252 --> 00:43:47.087 We're done with both our menus. 00:43:47.212 --> 00:43:51.175 You'll divide 75 points for the four dishes. The scores are individual. 00:43:51.300 --> 00:43:55.054 Remember our Iron Chefs already have 23 points, 00:43:55.095 --> 00:43:58.265 and our Challenging Chefs have 21 points. 00:43:58.390 --> 00:44:00.476 I know it's hard, but you can do it. 00:44:00.601 --> 00:44:04.271 These are the works of Ygão and Fabrício. 00:44:04.355 --> 00:44:06.857 They're more similar. 00:44:06.982 --> 00:44:09.735 But Lisiane and Wal are different. 00:44:09.860 --> 00:44:10.986 Different schools. 00:44:11.111 --> 00:44:14.073 -Different constructions. -Very different. 00:44:14.114 --> 00:44:15.324 It's hard to compare. 00:44:16.325 --> 00:44:19.745 Even if using similar ingredients and remembering the past, 00:44:19.787 --> 00:44:24.124 both teams took completely different culinary paths in this battle. 00:44:24.249 --> 00:44:25.876 While Walkyria and Ygor 00:44:26.001 --> 00:44:29.630 had a menu that was inspired by their trip to Spain, 00:44:29.713 --> 00:44:34.885 Iron Chefs Lisiane and Fabrício added their Northeastern roots to theirs. 00:44:35.678 --> 00:44:38.847 Once again, today's battle 00:44:38.972 --> 00:44:41.975 was very close. 00:44:44.353 --> 00:44:46.271 When tasting the four dishes, 00:44:47.523 --> 00:44:48.774 there was a tie. 00:44:50.484 --> 00:44:52.611 And the first dish score 00:44:53.195 --> 00:44:59.076 has decided that the winners of the sugarcane battle are… 00:45:01.954 --> 00:45:03.706 Lisiane and Fabrício. 00:45:08.168 --> 00:45:09.586 Congratulations. 00:45:16.802 --> 00:45:21.557 So you have an idea, the final scores were 84 to 82. 00:45:22.182 --> 00:45:23.267 It's so tight. 00:45:23.308 --> 00:45:26.895 It was really tight and difficult, especially for us, who ate it all. 00:45:26.937 --> 00:45:28.564 I loved it. It was great. 00:45:28.605 --> 00:45:32.109 For now, our finalist is Challenging Chef Rafael Gomes. 00:45:34.153 --> 00:45:36.905 In the next duel, we'll see haute cuisine 00:45:36.947 --> 00:45:40.993 through the eyes of chefs who think of and produce sustainable cooking. 00:45:41.076 --> 00:45:44.413 The one representing that from the Challenging Chefs team is… 00:45:45.539 --> 00:45:46.915 Chef Bianca Barbosa. 00:45:49.251 --> 00:45:52.463 See you in the next episode of Iron Chef Brazil. Bye.