Episode 4: The French Connection

The chefs must prepare snails for Daniel Boulud and then cook for renowned French chef Joel Robuchon in his restaurant.

The chefs must prepare snails for Daniel Boulud and then cook for renowned French chef Joel Robuchon in his restaurant.

Read the transcript of this video
The man next to me needs no introduction, Sir Danny Bouloud is legendary, seven award winning restaurants including Daniel in New York City, Cafe Bouloud and here Daniel Bouloud Brasserie at the Wynn Hotel. Daniel Bouloud is one of the baddest [BEEP] there is. He's really identified with taking class of French food and putting it in to a modern context without. Changing the flavor profiles. French foods have become popular on menus in the US, but one of their ingredients that have been very slow to make the mark, is the snail. Well in France we say, escargot. I haven't worked much with escargot, it's a very delicate protein, that you can **** up very easily. And I think whoever thought that a snail looked good to eat had to be really [BLEEP] hungry. [MUSIC] For this quick fire, you need to make a winning dish using snails as the main protein. We're in Las Vegas so this is a high stakes quick fire. High stakes quick fires aren't only about the winner. In fact, in this case it's about the loser. The winner will get immunity. The loser will be going home. [SOUND] [BLANK_AUDIO] [MUSIC]
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Episode 4: The French Connection


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