Chef Thomas Keller Jimmy Kimmel Make Award Winning Dish

[ CHEERS AND APPLAUSE ] ♪ >> Jimmy: WELCOME, WELCOME, COME ON UP. THIS IS THE GUY I WAS JUST TALKING ABOUT. MICHELIN STAR THING I THINK IS CONFUSING FOR MOST PEOPLE BECAUSE WE KNOW MICHELIN AS A TIRE COMPANY, THE MICHELIN MAN. >> MICHELIN STARTED THEIR GUIDE IN 1900. >> Jimmy: GUIDE TO THE ROUNDS. >> THE PURPOSE WAS TO GET PEOPLE TO TRAVEL. TO GREAT RESTAURANTS AND GREAT HOTELS. >> Jimmy: THEN THEY GIVE OUT STARS OR A HALF A STAR OR SOME CERTAIN AMOUNT OF STARS -- >> THEY ONLY GIVE OUTSIDE FULL STARS. ONE, TWO OR THREE, THREE BEING THE HIGHEST. TO GIVE YOU PERSPECTIVE, THERE ARE SIX THREE-STAR RESTAURANTS IN NEW YORK. I THINK THERE ARE FIVE NOW IN CALIFORNIA. >> Jimmy: AND YOU -- >> TWO IN CHICAGO. >> Jimmy: YOU HAVE TWO TWO-STAR RESTAURANTS? >> YEAH. JIMMY, I'M BLESSED. [ CHEERS AND APPLAUSE ] I HAVE ONE IN NEW YORK. AND OF COURSE HERE IN NAPA VALLEY. >> Jimmy: THEN YOU REPRESENTED THE UNITED STATES. WHAT'S THE NAME OF THE COMPETITION? >> THE COMPETITION IS BOCUSE D' OR. 20 COUNTRIES COMPETE AROUND THE WORLD EVERY YEAR IN LYON, FRANCE. >> Jimmy: UNITED STATES HAD NEVER WON BEFORE? >> WE WON SILVER IN 2015, NEVER PLACED AT THE TOP OF THE VOTING, WHICH IS GOLD. >> Jimmy: CONGRATULATIONS. >> THANK YOU. IT WAS A VERY PROUD MOMENT NOT JUST FOR THE TEAM BUT I THINK FOR THE UNITED STATES. >> Jimmy: DONALD TRUMP SAID WE WERE GOING TO START WINNING AND WINNING AND WINNING AND IT TURNED OUT HE'S RIGHT. [ CHEERS AND APPLAUSE ] HE'S STARTED WITH THIS. >> THERE YOU GO. >> Jimmy: OKAY, SO YOU MADE THIS BIG, BEAUTIFUL PLATTER AS PART OF THIS COMPETITION. AND YOU'VE RECREATED THAT HERE FOR US. >> WE HAVE. YOU'LL GET TO SEE IT A LITTLE LATER. SO THIS, WHAT WE'RE GOING TO TRY TO DO IS DO ONE OF THE GARNISHES. THERE'S A TOTAL OF FOUR GARNISHES ON THIS PLATTER. >> Jimmy: WHO DECIDED THAT A CARROT WOULD BE THE THING THAT YOU WOULD MAKE? >> WE LOOK THE AT OUR GARDEN ACROSS THE STREET. WE GROW A LOT OF GREAT CARROTS. WE WANTED TO BRING SOMETHING FROM NAPA VALLEY TO LYON, FRANCE. WE THOUGHT THE CARROT WOULD BE SOMETHING THAT WAS BEAUTIFUL. >> Jimmy: DO YOU CHECK THE CARROTS OR CARRY THOSE ON? [ LAUGHTER ] >> WE HAVE TO SMUGGLE THEM IN. >> Jimmy: MY GOODNESS. >> WE DON'T WANT TO GET CAUGHT. >> Jimmy: I DON'T WANT TO ASK WHERE YOU SMUGGLED THEM. [ LAUGHTER ] >> WE DON'T HAVE MUCH TIME, I WANT TO GET YOU TO WORK. SO WE'RE GOING TO ACTUALLY TURN THE CARROT. WE'RE GOING TO SHARPEN IT. SO THIS IS MUCH LIKE A PENCIL SHARPENER. YOU'VE USED A PENCIL SHARPENER? >> Jimmy: I HAVE, YES. >> FOLLOW ME, GO AHEAD. PUSH THE CARROT IN. >> Jimmy: BIG END? >> RIGHT. PUT IT BACK IN THE MACHINE. TURN IT ON. TAKE YOUR PENCIL SHARPENER, OR YOUR CARROT SHARPENER. RIGHT THERE, OKAY. >> Jimmy: LOOK AT THAT, THAT'S BEAUTIFUL JUST SO START WITH. YOU MADE THIS THING? >> PUSH IT, PUSH IT. THAT IT? TURN IT OFF. TAKE THE CARROT OUT. >> Jimmy: LOOK HOW POINTY. >> PRETTY GOOD. OKAY, ALL RIGHT. TAKE THAT OUT. WE DON'T HAVE MUCH TIME. >> Jimmy: OKAY. >> THE CLOCK. >> Jimmy: I CAN'T GET IT OUT. >> THAT'S IT. OKAY. SO NOW PUT IT ON YOUR BOARD. >> Jimmy: GOT IT. >> PUT IT STRAIGHT ACROSS. TAKE OUR KNIFE. WE'RE CUTTING IT TO CREATE A CHANNEL THAT WE'RE GOING TO REMOVE AND THEN WE'RE GOING TO FILL IT WITH A SAUCE. OKAY? >> Jimmy: OKAY. >> THAT SAUCE IS CALLED A SAUCE WITH SWEET ONIONS. WE'LL FILL THAT WITH THAT CAVITY. >> Jimmy: THERE SHOULD BE A TOOL FOR THIS, LIKE MELON BALLER. SOME KIND OF CARROT CHANNELER. >> YOU'VE GOT YOUR CARROT CHANNELED OUT. >> Jimmy: THAT WOULD BE A GOOD SH SHOW, "THE CARROT CHANNELER." >> THAT'S GOOD. WE CHANNEL OUR CARROT, THEN COOK THEM WITH SOME OF THE CARROT LIQUIDS TO GIVE IT SOME MORE FLAVOR. WE COMPRESS IT IN A BAG. COOK THAT. THEY'RE ALL COOKED. >> OKAY, ALL RIGHT. WE SKIPPED THE COOKING PART, ALL RIGHT. >> WE DON'T HAVE -- WE DON'T HAVE THE TIME. >> Jimmy: THIS IS AVAILABLE FOR EATING? >> THIS IS AVAILABLE FOR EATING. >> Jimmy: OKAY, ALL RIGHT. >> WE FILLED IT AS YOU CAN SEE, DONE THAT VERY CLEVERLY. WE'RE GOING TO TRIM IT OFF. RIGHT ALONG THERE. OKAY? >> Jimmy: GOT IT. WHAT IS THIS? THIS IS THE SAUCE? >> THAT IS THE ONION SAUCE. YOU CAN EAT THAT AS WELL. IT'S ALL EDIBLE. WE GLAZE IT. TAKE OUR CARROT ON OUR FORK, PUT IN OUR GLAZING LIQUID. YOU'VE GOT A BEAUTIFUL, SHINY GLAZE ON TOP OF IT. >> Jimmy: WHERE DO YOU GET GLAZING LIQUID? >> WE MAKE IT. >> Jimmy: OH. >> WE MAKE IT. >> Jimmy: LOOK HOW MUCH BETTER I WAS DOING THAT. [ LAUGHTER ] >> REALLY GOOD. SO THEN WE HAVE OUR CARROT. WE'LL PULL OUT OUR THIRD CARROT FROM UNDERNEATH. >> Jimmy: MAYBE I'LL GET A TROPHY. >> NOW WE'RE GOING TO MAKE -- THIS MAY BE THE HARDEST PART OF THE WHOLE SEGMENT. >> Jimmy: OKAY, ALL RIGHT. >> OR THE HARDEST PART OF YOUR ENTIRE LIFE. >> Jimmy: POSSIBLY, YEAH. >> YOU'VE GOT YOUR TOOL, YOU'VE GOT YOUR CARROT ON TOP OF, THAT'S OKAY. WE'RE GOING TO TAKE OUR -- THIS IS PRETZEL. THIS IS PRETZEL DOUGH. WE'RE GOING TO BEGIN OUR CORONET. TAKE OUR CORONET, GOT A FLAT PART ON IT. >> Jimmy: YES. >> TRY NOT TO PICK UP THE WHOLE TRAY. JUST ONE. >> Jimmy: I GO 110%. >> JUST ONE, JUST ONE. FIND THAT LITTLE SEAM. TAKE THIS. >> Jimmy: THIS IS PRETZEL DOUGH, HUH? >> FEEL THAT SEAM ON THERE? >> Jimmy: I FEEL IT. >> TAKE IT, INDENT ON IT THAT. JUST START WRAPPING IT AROUND. >> Jimmy: NO ONE'S EVER GOING TO DO THIS, RIGHT? AT THE END OF IT, ALL YOU HAVE IS THE LITTLE CARROT. >> ALL YOU HAVE IS A CARROT THAT'S WRAPPED IN A PRETZEL THAT'S WORTH GOLD. >> Jimmy: I CAN'T DO IT. >> YES, YOU CAN. WE TAKE THAT. PUT THAT IN THE OVEN. DID YOU GET IT READY? >> Jimmy: I MOISTENED IT A LITTLE BIT. >> IT GOES IN THE OVEN. >> Jimmy: WHAT? ALL RIGHT, YEAH. >> I GOT ONE. >> Jimmy: WOW, LOOK WHAT I DID, EVERYBODY! LOOK HOW PERFECT MINE IS! [ CHEERS AND APPLAUSE ] >> OKAY, YOU GOT THAT. TAKE OUR TOOL OFF. THERE'S A FLAT SPOT ON IT. THAT FLAT SPOT HAS TO GO ON THE BOTTOM OF THE CARROT SO THAT IT CAN STILL MAINTAIN -- >> Jimmy: OH, THREAD IT IN. >> RIGHT THERE YOU GO. THREAD THAT RIGHT IN THERE. >> Jimmy: OKAY. >> WE GOT OUR COIL WRAPPED AROUND THE CARROT. >> Jimmy: LOOK HOW ADORABLE THAT IS. >> ISN'T THAT PERFECT? I BROUGHT YOU SOME NOURISHMENT. >> Jimmy: OH LOOK, TEAM USA. >> TAKE OUR CARROT ROUNDS WHICH COME FROM OUR GARDEN. START TO GARNISH THAT. SLIGHTLY ON THERE, ON THERE. ONE THERE MAYBE. >> Jimmy: THE SHOW ENDED LIKE FOUR MINUTES AGO. >> I'M SORRY. [ LAUGHTER ] THEN WATER INCREASE. >> Jimmy: "NIGHTLINE" IS ON RIGHT NOW. [ LAUGHTER ] >> I'M JUST TRYING TO KEEP IT MOVING ALONG HERE SO WE CAN GET THIS DONE. >> Jimmy: THIS LOOKS FILLING TOO, YOU KNOW? LAUGH LAUGH. >> YOU CAN'T EAT TOO MANY OF THIS. >> Jimmy: OH, HONEY, WHAT DID YOU MAKE FOR DINNER TONIGHT? >> WE HAVE OUR CARROT. >> Jimmy: I SPENT FOUR HOURS ON THIS CARROT. [ LAUGHTER ] >> BEAUTIFUL. >> Jimmy: WOW. AND LOOK AT HOW BEAUTIFUL MINE TURNED OUT TOO. [ CHEERS AND APPLAUSE ] WE'VE GOT TO SEE THE PLATTER. BRING OUT THE PLATTER. TEAM USA! THE CHAMPIONS! WOW. [ CHEERS AND APPLAUSE ] GENTLEMEN, YOU'VE REPRESENTED OUR NATION WELL. YOU'VE CONQUERED ALL THESE OTHER STUPID NATIONS. FINALLY WE BEAT THEM THANKS TO YOU. THAT IS SOMETHING BEAUTIFUL. WHAT IS THIS UP HERE? >> IT'S THE CHICKEN. >> THAT'S CHICKEN? >> BRAISED IN VEAL SAUCE. >> THIS IS OUR COACH. >> Jimmy: NICE JOB, COACH. >> WHO WON SILVER. >> Jimmy: YOU WON THE SILVER? >> OUR CANDIDATE MATTHEW PETERS. >> Jimmy: MATTHEW, CONGRATULATIONS TO YOU. CONGRATULATIONS TO YOU. OH, WHAT IS THIS? >> THIS IS OUR TEAM SCARF. >> Jimmy: THE TEAM SCARF, OH, THANK YOU, WOW. [ CHEERS AND APPLAUSE ] CHEF THOMAS KELLER!

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