John Paul Abernathy - 86'd William "Billy" Barlow - 86'd Michael Duronslet - 86'd Katie Hagan-Whelchel Blair King - 86'd Sara Lawson - 86'd Matthew Leeper - 86'd Autumn Maddox - 86'd Yannick Marchand -86 Jennifer McDermott - 86'd Russell Moore - 86'd Katsuji Tanabe - 86'd

Yannick Marchand


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Our final eight get a crash course during a guided tour of Vegas hotspot Rio's extensive wine cellar from sommelier Ryan Voss, who teaches them how to taste and pair wines. As a wine expert, Voss educates the thirsty finalists on a simple and proven principle: balance either the equal or the opposite flavors of a wine to complement a dish and bring out the best in both. In keeping with Vegas glamour, Voss' selection of wines includes a 1982 bottle of Chateau Latour — a tremendous $1,000 treat for everyone sipping. …

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Episode 6 Journal

What did you think of today's challenge?

Very fun!! I love crazy wine pairing in all directions. The experience is always one of great learning.

What did you prepare today?

(Riesling) Foie gras, croutons, pink peppercorn; (Sancerre wine) sautéed shrimp, vanilla, chili, lemongrass, and watercress; (the wine castle Viognier) blanched asparagus, artichoke, caviar on potato.

How do you think you did? Is there anything you wish you'd done better?

I should have taken a different direction with the shrimp sauce. I got adventurous with the asparagus — blanched and cooked artichoke sliced with potato and caviar. Sometimes you have to try crazy things.

What was the highlight of the day's events?

To see great wine cellars with some exceptional collections like the Sauterne from Chateau d'Querri 1955-1990.

Are there any lessons you took away from today?

Wine pairing is sometimes difficult to judge. Everybody has a different palate, and to cook the food so quickly.

What was the most constructive or interesting piece of feedback you heard from the judges?

To not be too crazy in the wine pairing.

How do you think you are doing in relation to your fellow competitors?

Very fluid! Everybody is binding together.

Who do you think is faring the best and why (we recognize this changes from day-to-day)?

The girls are doing very well. Girls in the kitchen sometimes cook very organized (that may be a mother thing).

What do you think your fellow competitors think of you (we recognize this changes from day-to-day)?

Cool!!! Everything is cool!