Synopsis

The chefs’ challenge centered on a theme of “belly of the beasts,” a playful nod to the culinary world. In the first basket, they unearthed tuna belly, a rich and flavorful surprise. The second basket offered a nostalgic mix: a cocktail named for birds and a boxed meal reminiscent of childhood suppers. Both chefs incorporated chocolate into their desserts, wondering if the familiar sweetness would harmonize with the unexpected ingredients.