Overview
- The week concluded with a narrow victory, and the champion plans to use the €3,000 prize for a family trip and to treat the dinner group at a Michelin-star restaurant.
- Kolja created lemon “caviar” by dropping an agar-based, bright yellow citrus mix from a syringe into cold sunflower oil, a plating technique clarified as purely culinary.
- Guests praised several courses, with Karo moved by the yuzu sorbet and others highlighting well-cooked elements such as miso mayo with fish.
- Alex seasoned his handmade gyoza filling with a teaspoon of glutamate, describing the choice as authentic to Asian cooking and expressing no concern over perceptions.
- The final tally separated first and second place by a single point after the last service.