and blue around their necks? that means they made it through the brutally, unreasonably rigorous competition that pits hundreds of top chefs against each other, where only a handful survive. >> daniel: so there's basically four or five every four years. >> anthony: certified by the highest in the land as being at the very top of the top of their professions. mof challenges often include ultra old-school classics, not unlike the one we're making today. poularde en vessie. thick slices of black truffle are slipped under the skin of a chicken from bresse, the rolls royce of chickens. it's then tied, slipped inside a pig's bladder, and steamed in court bouillon until tender. >> daniel: the idea is to concentrate the flavor of truffle inside the bladder. the dish they choose, it's already in reference to a chef of the past.