{"id":380,"date":"2009-03-01T09:39:00","date_gmt":"2009-03-01T15:39:00","guid":{"rendered":"http:\/\/ironcheffans.info\/wordpress\/?p=380"},"modified":"2009-03-01T10:00:20","modified_gmt":"2009-03-01T16:00:20","slug":"sakai-vs-groult-kitchen-stadium-episode-review","status":"publish","type":"post","link":"http:\/\/ironcheffans.com\/?p=380","title":{"rendered":"Sakai vs. Groult: Kitchen Stadium Episode Review"},"content":{"rendered":"

Sakai<\/strong><\/span> vs. Philippe Groult<\/strong><\/span><\/span><\/p>\n

Originally aired 12\/15\/95<\/strong><\/span><\/span><\/p>\n

Iron Chef: The Official Book episode# 111<\/strong><\/span><\/span><\/p>\n

Iron Chef Collection episode# <\/strong>348<\/a><\/strong><\/span><\/span><\/p>\n

\u00a0<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>A special challenger, for a special Christmas battle:<\/strong>\u00a0 <\/strong><\/span>Philippe Groult, who studied under Joel Robuchon at Jamin from 1981-84.<\/strong>\u00a0 <\/strong><\/span>In 1982, at age 28, Groult won the <\/strong>Meilleur Ouvrier de France<\/strong><\/a> (MOF, a prize also awarded to Robuchon, and to Claude Le Tohic, currently head chef at Robuchon\u2019s restaurant in Las Vegas).<\/strong>\u00a0 <\/strong><\/span>Groult went on to open his own restaurant, L\u2019Amphycles<\/a><\/strong>, in Paris.<\/strong>\u00a0 <\/strong><\/span>He earned two Michelin stars in two years.<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>Robuchon himself has a few words for the Chairman:<\/strong>\u00a0 <\/strong><\/span>\u201cAlthough it\u2019s going to be an uphill battle, I trust his talents.<\/strong>\u00a0 <\/strong><\/span>I want him to proudly represent the true flavors of French cuisine.<\/strong>\u00a0 <\/strong><\/span>With his depth of knowledge, skill, and experience, I\u2019m sure he can win.\u201d<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>Groult challenges Sakai — a strictly French battle.<\/strong>\u00a0 <\/strong><\/span>The unveiled ingredient is \u201cwhat the French go crazy over on Christmas Eve, with champagne glasses in hand–\u201d<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>\u201cOysters!\u201d<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>Actress <\/strong>Fumie Hosokawa<\/a><\/strong>\u00a0(After seeing some of her other work<\/a><\/strong>, a special BKS edition may be needed. \ud83d\ude09 -Keith) and Honorary Chef French Yutaka Ishinabe join Kenji Fukui and Dr. Yukio Hattori on the commentators\u2019 panel.
\n<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>The chefs have 100 oysters from Japan to choose from; another 100 from France.<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>Groult begins by steaming some oysters, 16 of each variety, according to Ohta, despite Groult\u2019s never having used the Japanese kind before.<\/strong>\u00a0 <\/strong><\/span>He stir-fries long-grain rice in preparation for a risotto, and cuts thin slices of raw salmon.<\/strong>\u00a0 <\/strong><\/span>Shark fin is used; not exactly common in French cuisine, as the commentators point out.<\/strong>\u00a0 <\/strong><\/span>Truffles are chopped, added to rice, and then chopped oyster meat is added.<\/strong>\u00a0 <\/strong><\/span>(\u201cI\u2019ve always wanted to ask this,\u201d says Fukui, \u201ccan you find truffles in the supermarket, Doc?\u201d<\/strong>\u00a0 <\/strong><\/span>Hattori chuckles.<\/strong>\u00a0 <\/strong><\/span>\u201cAh, that\u2019s a definitive \u2018No.\u2019\u201d)<\/strong>\u00a0 <\/strong><\/span>Cream is added to his rice; salmon roe; Parmesan cheese.<\/strong>\u00a0 <\/strong><\/span>(\u201cThat one may not appeal to Japanese palates,\u201d Fukui says apprehensively.)<\/strong>\u00a0 <\/strong><\/span>He assembles a dish with Robuchon-like beauty:<\/strong>\u00a0 <\/strong><\/span>Atop rice cakes are sliced tomatoes and black olives.<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>Sakai also selects some of each kind, though more of the Japanese.<\/strong>\u00a0 <\/strong><\/span>He begins by going into shucking action (\u201cYou\u2019ve got to have experience to do it that fast,\u201d says Dr. Hattori).<\/strong>\u00a0 <\/strong><\/span>He starts boiling some, in the oysters\u2019 own jus.<\/strong>\u00a0 <\/strong><\/span>He combines chopped pasta pieces, foie gras, and oysters, chills the mixture, then wraps it in spinach leaves.<\/strong>\u00a0 <\/strong><\/span>He hollows out turnips with a melon-baller, and boils baby clams, garlic, tomatoes, onions and leeks in chicken broth.<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>Sakai collides with a cameraman, spilling one of his sauces, shouts a request that the floor be cleaned, and begins a new batch of sauce.<\/strong>\u00a0 <\/strong><\/span>No estimate on the value of the truffles being mopped up.<\/strong>\u00a0 <\/strong><\/span>He tops oysters on the shell with Sabayon sauce.<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>\u201cWell done, in there!\u201d Ohta congratulates Groult, who replies, \u201cI only did half of what I planned!\u201d but, he assures Ohta, \u201cThe flavors are good.\u201d<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>\u201cHow was this hour?\u201d Ohta asks Sakai.<\/strong>\u00a0 <\/strong><\/span>\u201cSo-so.<\/strong>\u00a0 <\/strong><\/span>But, you know, the challenger is a great chef, so, I was determined to take my time on my dishes.<\/strong>\u00a0 <\/strong><\/span>Winning or losing is secondary, today.\u201d<\/strong>\u00a0 <\/strong><\/span>\u201cOh, really?\u201d asks a scandalized Ohta.<\/strong>\u00a0 <\/strong><\/span>\u201cWell, I wanted to stay in control.<\/strong>\u00a0 <\/strong><\/span>If I win, do I get the MOF medal?\u201d<\/strong><\/span><\/span><\/p>\n

\u00a0<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>Challenger Groult submits four dishes:<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>— Oyster Risotto with Tomatoes and Olives<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>— Oyster Soup with Truffles and Vegetables<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>— Oyster & Foie Gras in Spicy Apple Sauce<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>— Oyster & Salmon, Saffron Flavor<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>Iron Chef Sakai offers five dishes:<\/strong><\/span><\/span><\/p>\n

— Oysters in Rolled Spinach (with a baby cucumber with its flower, looking like a Fleur de Lys)<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>— Grilled Oysters in Sabayon Sauce<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>— Oyster Royale<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>— Roast Leeks & Fried Oysters<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>— Oysters in Deviled Sauce (in the hollowed turnips)<\/strong><\/span><\/span><\/p>\n

\u00a0<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>On the judging panel are songwriter Yasushi Akimoto, Fumie Hosokawa, actress Julie Dreyfus, and singer Yoshiko Ishii.<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>\u201cThis dish reminds me of the southern French food,\u201d Dreyfus says of the tomato\/olive risotto, \u201cthe olives have impact, and the tomatoes too, and although it\u2019s winter now, it\u2019s really nice to have some sunshine with our meal.\u201d<\/strong>\u00a0 <\/strong><\/span>The saffron salmon \u201clog\u201d gets good remarks for its visual appeal, but lukewarm comments on its taste.<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>\u201cThe sesame seeds are key to this,\u201d Akimoto says of the leeks and oysters, which surprises Sakai.<\/strong>\u00a0 <\/strong><\/span>\u201cThe potato shoestrings,\u201d adds Hosokawa of this dish, \u201cserving as the batter, is such a creative idea, so playful!<\/strong>\u00a0 <\/strong><\/span>Such a fun experience!\u201d<\/strong><\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0 <\/strong><\/span>\u201cUsing oysters,\u201d Chairman Kaga says, prior to the verdict, \u201cthe two French chefs gave us sublime gifts.<\/strong>\u00a0 <\/strong><\/span>The food they prepared today is a great Christmas present for young chefs of French cuisine.\u201d<\/strong><\/span><\/span><\/p>\n

\u00a0<\/strong><\/span><\/span><\/p>\n

Mignardises:<\/strong>\u00a0 <\/strong><\/span>Philippe Groult is one of Joel Robuchon\u2019s proteges whose work is featured in the Patricia Wells book, L\u2019Atelier of Joel Robuchon (See Below -Keith).<\/strong>\u00a0 <\/strong><\/span>This large, copiously-illustrated book features recipes for dishes created by Robuchon, Groult, Dominique Bouchet, Christophe Cussac, Benoit Guichard, and Maurice Guillouet.<\/strong>\u00a0 <\/strong><\/span>Highly recommended!<\/strong>\u00a0 <\/strong><\/span>Try making Robuchon\u2019s famed mashed potatoes in your own home!<\/strong><\/span><\/span><\/p>\n

\u00a0<\/strong><\/span><\/span><\/p>\n

Rodney Schroeter<\/strong><\/span><\/span><\/p>\n

February 2009<\/strong><\/span><\/span><\/p>\n