Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
The Hotplate
The 2 teams will cook 3 meals (like in the private dinners) over a 3-hour period, they must use 3 main ingredients but cooked to their style of cooking. The judges are joined by a special judge, Guillaume Brahimi, to judge the food. The over teams eat the food but do not judge it, the 2 teams are not given points but are only judge on how each meal tastes.Each team has $20,000 each to renovate their restaurant within 72 hours. Their menus will have a makeover, they are given 3 new recipes which they have to put their food style into. They must deliver 3 dishes (same as the private dinners), each team are judged out of 100.