Goof: Throughout the Quickfire Challenge both the contestants and the guest judge used the term "ballantine", either caused by misinformation or because somebody combined the two French words with similar meanings into one. Ballotine, the correct term for what most people presented is the combined proteins that have been boned, stuffed, rolled and tied, then braised or roasted, and usually served hot. Galantine is the same concept, but poached and served cold and sliced.
As the winner of the Elimination Challenge, Kevin was granted the opportunity to try out for one of the places in the next American Bocuse d'Or team. He is not guaranteed a spot on the roster, however.
Gavin Kaysen: (about the Bocuse d'Or) One of the classic dishes that I did was the chicken ballantine with crayfish in the middle. We had crayfish inside of chicken liver inside of chicken inside of chicken. It only took me four months to figure out how to do it.
Michael: I don't get where he's coming from. He didn't say, 'Make a ballantine.' And if he said that, I would have made one. And I'm pretty confident that it would have been as good as the one he probably made in, uh, Bocuse d'Or.
> Alex Stratta Table Judge, Chef/Owner, Alex
> Tim Hollingsworth Table Judge, Chef de Cuisine, The French Laundry
While Thomas Keller had a place at the table sampling the dishes of the contestants, he asked not to participate in the Judging process in any way. Tom and the others tried to persuade him to join in their deliberations, but he didn't want to be put into a position of having to make any negative comments about the competitors or their food.
All of the chefs at the table dining on the competitors' offerings are on the advisory board of the American Bocuse d'Or team, including Tom Colicchio.