Carmichael's Grand Finale dish: sea urchin and scallop, salmon and uni roe, bathed in a coconut milk foam, and lacquered black cod crowned with a spicy lotus chip, on a carrot-coconut pureeus chip.
The start of the Black Box competition. The chefs in front of the pantry they may draw from, and, as it turns out, a nice shot of the three winners - on the right, Montreal chef Mathieu Cloutier, next to Ottawa's Matt Carmichael, and Toronto chef David Lee testing the rosemary.
Chef Matt Carmichael and sous chef Jonathan Korecki at the Black Box
Carmichael's quail dish at the Black Box
Our bronze and silver medalists, Matt Carmichael and Toronto's David Lee, with their sous chefs