Anders guides Mark through his meal

Mark lifts the cloche off of Anders’ dish, and a pile of undressed salad spills out and over the desk.

Mark clears the salad away to reveal a ball of puff pastry beneath.

As Mark cuts into the puff pastry, Anders draws Mark’s attention to the sides of the puff pastry: it’s actually a large tarteletter (a tartlet generally made with chicken and asparagus).

Anders continues to direct Mark through his entire dining discovery experience, making sure that he notices every layer of the meal.

Inside of the tarteletter is a scallop, and inside of the scallop is a small chunk of gorgonzola cheese.

In the studio, Mark affirms that Anders’ dish wasn’t bad, but was not his favourite, and describes it as “an exciting meeting between shellfish and mouldy cheese.” Lasse awards Anders joint third place.

(Written by Jenny R and proofread by Karl Craven)