Top Chef

Season 6 Episode 4

Vivre Las Vegas

0
Aired Wednesday 10:00 PM Sep 09, 2009 on Bravo
9.1
out of 10
User Rating
10 votes
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EPISODE REVIEWS
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Episode Summary

EDIT
The contestants must tap into their traditional cooking skills when they're asked to show their mastery of French cuisine, and as if that's not stress enough tonight's judges are some of the biggest names in the industry: Daniel Boulud, Hubert Keller, Joel Robuchon and Jean Joho.

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SUBMIT REVIEW
    Tom Colicchio

    Tom Colicchio

    Co-Host/Head Judge

    Gail Simmons

    Gail Simmons

    Judge

    Ash Fulk

    Ash Fulk

    Season 6 Contestant

    Ashley Merriman

    Ashley Merriman

    Season 6 Contestant

    Eli Kirshtein

    Eli Kirshtein

    Season 6 Contestant

    Hector Santiago

    Hector Santiago

    Season 6 Contestant

    Daniel Boulud

    Daniel Boulud

    Guest Judge

    Guest Star

    Joel Robuchon

    Joel Robuchon

    Guest Judge

    Guest Star

    Jean Joho

    Jean Joho

    Guest Judge

    Guest Star

    Hubert Keller

    Hubert Keller

    Guest Judge

    Recurring Role

    Featured Episode Clip

    Trivia, Notes, Quotes and Allusions

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    • TRIVIA (2)

      • First Run Fan Poll:

        Who would you have sent home in the High Stakes Quickfire?

        1. Ashley 25%
        2. Jesse 50%
        3. Robin 25%

        (all percentages are as of the end of the initial broadcast.)

        The winner of the weekly prize was Gina H. (Milledgeville, Georgia).

      • Continuity: While the chefs are waiting in the Stew Room before the winners are asked to go to Judges' Table, you can clearly see Kevin sitting in the corner with the others during one shot, but a few seconds later he is shown walking in.

    • QUOTES (0)

    • NOTES (2)

      • Tom loved Kevin's bacon jam so much, he did something he's never done before in all the years Judging Top Chef- he took the idea, developed his own version of the jam, and used it in a dish (softshell crab) served in his exclusive Tom: Tuesday Dinner menu.

      • While the chefs were shown a variety of live snails, they were given dead, precooked snails to work with for their QuickFire Challenge. This is because purging the cephalopods takes too long to accomplish in the space of a short time. Also, according to Tom Colicchio's blog they were precooked in order to level the field for those who had never worked with escargot before.

    • ALLUSIONS (1)

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