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It's finals week on MasterChef.
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And the battle for the title
is almost over.
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{\an8}This isn't the stage of
the competition where you rest
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{\an8}on your laurels.
You push and you push really hard.
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{\an8}To come this far and go home -
well, no-one wants to do that.
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I'm a determined person.
Give it everything you've got.
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{\an8}You're completely living
from cook to cook.
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It's narrowing down and stays,
like, crunch point, I think.
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{\an8}Don't mess up.
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One mistake could send you home.
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Tonight, they face
their most daunting challenge yet -
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Chef's Table.
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OK, on the pass. Let's go.
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Ah, I mean, hats off to them.
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Before they cook off
for a coveted place
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in this year's MasterChef final.
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That trophy is almost within reach.
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It is crunch time.
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{\an8}In the heart of London's Mayfair
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lies the country's most iconic
restaurant. Le Gavroche.
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Opened in 1967
by the legendary Roux brothers,
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Michel and Albert,
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their great classic French cuisine
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was the beginning
of a gastronomic revolution.
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Great Britain was a culinary
laughing stock around Europe
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until the Roux brothers
arrived from France
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and completely changed
British cuisine forever.
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In 1982, it was the first
UK restaurant to be awarded
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three Michelin stars.
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It's always been
one of our wildest dreams
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to achieve the third star, yes.
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But its greatest legacy
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is training some of the world's most
influential and celebrated chefs,
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including Marco Pierre White,
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Gordon Ramsay
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and Albert's son Michel Roux Jr.
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All the food here is based
on French classic technique.
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It's not just about the food,
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it is about the service, the buzz,
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the atmosphere, the hospitality.
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It's special. And that's something
that we can be very proud of.
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Now, after 35 years at the pass,
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Michel has made the personal
decision to close Le Gavroche.
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And the four finalists
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have the honour of cooking
in one of its last-ever services.
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This is a chance of a lifetime
for the contestants,
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to be able to walk in the footsteps
of so many great chefs.
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Welcome to Le Gavroche.
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How does that sound?
Amazing. Mind-blowing.
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As part of the closing celebrations,
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I've invited some close friends
and family
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for a really special lunch.
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I'm going to give each of you
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a classic Le Gavroche dish to cook.
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My guests expect perfection,
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so make sure you nail these recipes.
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Let's go and do this.
Come on, follow me.
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This is all about classic food
done with real style,
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taking the ordinary
and making it extraordinary.
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It's an absolute honour
to walk through those doors.
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I'm, like, shellshocked
with all of this.
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Wow! I mean, I can't believe
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I'm going to actually work
with Michel Roux.
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Someone's going to have to pinch me.
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This is an historic moment. This is
a Chef's Table like no other.
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A legacy being celebrated.
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Salesperson Abi
will be opening today's lunch
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with one of the late Albert Roux's
classic starters.
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Poached scallop mousse on a julienne
of vegetables and diced scallop,
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served with a chartreuse liqueur
veloute and a scallop coral tuile.
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This particular dish
was on the menu at Le Gavroche
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during the '70s and '80s.
It was almost a permanent fixture.
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Take the scallop like this.
Run the knife down it.
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Full of technique.
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Open up the scallop.
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OK. So some of the scallops
will go in the mousse.
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The nice diced bit
will be the garnish.
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The difficulty in this dish
is getting the mousse just right.
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Not too heavy and not too light.
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Too light, it's going to collapse.
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Too heavy, it's going to be
like a rubber ball.
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The scallop mousse
is lightly poached in fish stock...
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Just nice and gently. If it boils,
the textures won't be right.
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Then the mousse may break up.
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..before being served on a bed
of leek, carrot and diced scallops.
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See how delicate they are?
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All finished with a classic
chartreuse veloute sauce.
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The sauce has to have
that lovely velvety texture,
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just the right amount of alcohol
in it as well.
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Heavenly on the palate.
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You've got to be generous here.
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There's one thing Dad and Uncle
used to love, and that was sauces.
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So that's it.
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I'm feeling a little bit anxious,
I think, about my dish.
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Never made anything like this
before.
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It's all going to be challenging.
Getting the consistency
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of the mousse right, making sure
everything's properly cooked.
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I'm quite nervous.
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Veterinary surgeon Brin
will be in charge of a pasta dish.
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Raviolo filled with lamb jus
and a ricotta and mint mousse,
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served with braised lamb,
pumpkin and truffle.
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Diego, my son-in-law,
was the head chef here at the time
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that this dish was created.
Who's Italian.
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You made pasta before?
I have, yeah. Brilliant. Good.
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So there's a pasta dough to make.
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Pasta has to be so thin.
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And in that pasta
there's a set piece of lamb jus.
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So it's lamb sauce reduced down.
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OK. But we freeze it,
which melts when it's hot.
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So when you cut into it,
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that lovely jus goes throughout
the dish and onto the plate.
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It's full of flavour.
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Drop them into boiling water.
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The raviolo is served
on shredded lamb and pumpkin,
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cooked in a rich lamb stock.
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So your pasta is cooked.
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Gently place it on the plate
like so.
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And then just before we go,
truffle on top.
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So there you have it. The
Raviolo d'Agneau, Menthe et Truffes.
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It's simple, it's elegant,
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but it's all in the flavour.
No hiding place with this dish.
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Got it.
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I've made pasta before,
but this is nothing like that.
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This is on a whole new level.
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Chef's going to be expecting
some high standards today.
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So I need to make sure
I kind of do it justice.
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Circus performer Chris
will be cooking the main course.
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Confit de canard, poche et roti...
Epices, et puree de tournesol.
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Easy for me to say, isn't it?
Yes. How's your French?
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Probably awful. Yeah.
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Poached and roasted
spiced duck breast
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served with crispy duck leg,
sunflower seed puree,
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mooli glazed in port,
with kale and a duck jus.
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I worked in Hong Kong
back in the '80s.
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Take the wings off.
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And this particular way of poaching
and then roasting
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was something
that I took back with me.
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Take the legs off as well.
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And the legs we're going to bone out
and cook them separately.
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Because it is such a great,
delicious way of cooking duck.
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So there you have that crown.
Beautiful.
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The crown is poached with spices.
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Chilli, ginger, star anise, cinnamon
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and allspice.
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But you mustn't cook it fully.
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It's just enough to infuse
those lovely flavours in.
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When you come to the roasting part,
I want you to use your instincts.
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Yeah.
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It should be beautiful and pink
and moist and juicy,
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and the skin lovely and golden.
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You're drooling. I know.
Anything with meat, I'm all over it.
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This is going to test our chef.
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Half of a supreme of duck, like so.
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And then finally a really rich
duck sauce to go with it.
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One big spoonful in the middle.
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There you have it. It's amazing.
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So good.
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Michel is an absolute icon in food.
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Oh, that's heavy.
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So it'll be a huge test today
with precision.
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Right, Louise,
you've got the dessert to make.
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How comfortable are you
with patisserie?
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Um, my husband has a terribly sweet
tooth, so, you know,
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but nothing on this level.
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For dessert,
sables aux poires et myrtilles.
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This is a great Gavroche classic.
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I think it was first on the menu
back in the late '60s, early '70s.
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I've tweaked it a little bit,
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but it is definitely a dish
that my father would recognise.
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And it will be a race against time
in the first 20, 30 minutes.
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Most important is that you get
this sabayon made and moulded.
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The sabayon needs to set.
If it's not set,
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I mean, this whole dessert
is a disaster.
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You also have to get
the blueberry sorbet set as well,
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otherwise you're never going to
serve this up.
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I expect artistry, I expect
the dessert to look wonderful.
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So you've got
a shortbread biscuit to make.
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Nice and thin, beautifully cooked
all the way through like that. Yeah.
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Then we have a blueberry cremeux.
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The colours are beautiful already.
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Half a shortbread biscuit
that we can put on here.
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You've got some poached pears
in a vanilla syrup.
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Very much the last second
you have to put these in. OK.
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Cos you don't want a soggy
shortbread biscuit. Absolutely.
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Got the sorbet.
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That's the pear sable with
blueberries and blueberry sorbet.
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OK?
LOUISE LAUGHS
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Wow. That's incredible.
I'm terrified.
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The dish is exquisite.
It's beautiful and it's delicate.
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There's a hell of a lot of process
involved in it.
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So it's going to be
a challenge and a half
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to make it anywhere near
what Chef has just done.
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The finalists have just three hours
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to bring together
their legendary Roux classics.
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On the starter,
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Abi's first task is to make
the all-important scallop mousse.
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Made by blending the scallops
with egg whites,
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before adding double cream.
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The mousse is the most difficult
to get right cos it needs to be
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the right consistency,
and they're not exact measurements,
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so I just need to concentrate.
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The scallop mousse is done by eye.
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It's not a weight.
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So I'll be looking for
specific skills
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00:12:01,390 --> 00:12:04,350
and knowing when to stop adding
that cream.
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00:12:05,510 --> 00:12:07,590
I've been working on this for about,
like, half an hour,
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but I can't mess up the mousse.
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That's not going to set,
that's not going to set like that.
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You're not going to get it
out of it like that. OK.
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You have to really mix it
before you add too much cream.
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While Abi attempts
to rescue her mousse,
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00:12:23,550 --> 00:12:27,030
Brin is making a start
on his pasta dough.
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00:12:27,070 --> 00:12:29,150
This dough is tough.
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Got the forearms for it.
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00:12:36,150 --> 00:12:38,110
Your pasta dough?
Yeah, that needs a bit of work.
216
00:12:38,150 --> 00:12:40,670
Just need to really work it.
Yeah, it looks a tiny bit dry.
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00:12:40,710 --> 00:12:44,270
Maybe a drop of water in there. OK.
But it needs working. Yes, Chef.
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Everything needs to be done
meticulously and basically by hand.
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Right. How are you doing here,
Chris? Boning out the legs.
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Um, something I've never done
before.
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So I think I'm getting better
as I go along.
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00:13:01,750 --> 00:13:04,830
You've not done anything else yet,
have you? No. That's the last leg?
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00:13:04,870 --> 00:13:08,350
That's the last leg.
You need to get cracking. Yeah.
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00:13:08,390 --> 00:13:12,070
Get that poaching liquor on,
that stock, for the duck, yeah?
225
00:13:12,110 --> 00:13:14,430
Yes, Chef. Good.
226
00:13:14,470 --> 00:13:18,630
Chris has been working really
methodically but not very fast.
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He's just got the butchery done now.
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Now, that's a little bit
on the slow side for my liking.
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And that's a bit of a worry because
he needs to get those ducks poached
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and rested in that poaching stock.
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On pastry, farmer Louise
also needs to work quickly
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to get the core elements
of her dessert set on time.
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With the blueberry sorbet ready
for freezing...Blast chiller.
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..she's moving on
to the dessert centrepiece,
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the pear sabayon.
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Oh! Absolutely bang-on.
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So I've got eggs and sugar in here,
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making it into a mousse
by adding cream and gelatine.
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00:14:01,230 --> 00:14:05,350
I've got to be really scientific
today, really focused.
240
00:14:05,390 --> 00:14:08,270
The sabayon is flavoured
with pear liqueur
241
00:14:08,310 --> 00:14:12,270
and must be whisked
to the perfect consistency.
242
00:14:12,310 --> 00:14:14,830
It wants to be nice and lovely
and fluffy.
243
00:14:14,870 --> 00:14:17,670
So if I can get it in
within the next minute or so,
244
00:14:17,710 --> 00:14:19,030
then I'll be happy.
245
00:14:20,870 --> 00:14:25,270
But it hasn't turned out
exactly as Louise had hoped.
246
00:14:25,310 --> 00:14:30,070
It's slightly runnier
than I expected it to be.
247
00:14:31,950 --> 00:14:34,270
Saw Louise
making the mix of the sabayon.
248
00:14:34,310 --> 00:14:37,110
It didn't look quite whisked enough.
249
00:14:37,150 --> 00:14:40,830
My fear is it's not going to be as
light and fluffy as it should be.
250
00:14:47,110 --> 00:14:49,150
Right, 90 minutes to go, guys. OK?
251
00:14:49,190 --> 00:14:50,470
Yes, Chef. Yes, Chef.
252
00:14:50,510 --> 00:14:52,670
With half the prep time gone,
253
00:14:52,710 --> 00:14:54,950
Chris is feeling the pressure.
254
00:14:54,990 --> 00:14:59,110
There's a lot going on all at once.
255
00:14:59,150 --> 00:15:00,990
His sauce is reducing,
256
00:15:01,030 --> 00:15:04,670
but he's behind getting his poached
ducks on to roast.
257
00:15:04,710 --> 00:15:08,470
I'm just trying to put some even
colour on the crown of the duck.
258
00:15:08,510 --> 00:15:12,430
Once I've got the right colour on,
I'll put it into the oven.
259
00:15:12,470 --> 00:15:17,830
I'm hoping for about 30 minutes
and then I'll just give it a check.
260
00:15:17,870 --> 00:15:20,750
You know, just like I would at home
with a bit of chicken.
261
00:15:22,110 --> 00:15:25,590
Michel isn't giving him any
instruction at all on the cooking
262
00:15:25,630 --> 00:15:28,870
of that duck. He's leaving it
entirely up to Chris.
263
00:15:28,910 --> 00:15:31,830
That's an honour and a huge risk.
264
00:15:31,870 --> 00:15:34,790
And how long are you going to roast
the duck legs?
265
00:15:34,830 --> 00:15:36,750
That, I was trying to work out.
266
00:15:36,790 --> 00:15:39,310
Because they need to be fully cooked
and crispy. Yeah.
267
00:15:39,350 --> 00:15:43,030
Believe in your instincts.
Yeah. Yeah? And cross fingers.
268
00:15:43,070 --> 00:15:45,030
I will.
269
00:15:45,070 --> 00:15:47,310
I think Chris is
just a little bit behind.
270
00:15:47,350 --> 00:15:50,870
He really should be roasting
those legs and reducing that sauce
271
00:15:50,910 --> 00:15:52,270
a little bit quicker.
272
00:15:53,670 --> 00:15:55,230
On the pasta course,
273
00:15:55,270 --> 00:15:58,750
Brin's ricotta, mint and lamb jus
fillings are made.
274
00:15:58,790 --> 00:16:01,510
You need to work really, really
quickly. It'll dry out
275
00:16:01,550 --> 00:16:04,590
and you won't be able to seal it.
OK. Got it.
276
00:16:04,630 --> 00:16:08,470
It's really tense in here. Really
tense in here. They're all focused.
277
00:16:09,630 --> 00:16:12,150
Happy with everything?
Is that holding?
278
00:16:12,190 --> 00:16:15,350
Oh, that one's not, no. No? Mm.
279
00:16:16,550 --> 00:16:18,070
Brin is having trouble
with his pasta.
280
00:16:18,110 --> 00:16:21,030
He hasn't been quick enough
to fill them and fold them.
281
00:16:21,070 --> 00:16:22,430
And the pasta is cracking,
282
00:16:22,470 --> 00:16:26,430
which means that the filling
is going to seep out.
283
00:16:26,470 --> 00:16:30,310
This is so fiddly,
and I've got to work quick,
284
00:16:30,350 --> 00:16:33,310
but it's hard to work quick
when things are so fiddly.
285
00:16:33,350 --> 00:16:35,390
The pasta just keeps tearing.
286
00:16:35,430 --> 00:16:37,190
Oh! Um...
287
00:16:37,230 --> 00:16:39,590
It's tough, this.
288
00:16:39,630 --> 00:16:43,270
See, that's gone again. That one's
gone. Fine. Let's not panic. OK.
289
00:16:43,310 --> 00:16:48,150
Roll another batch out. OK. And
this time, work really quickly. OK.
290
00:16:49,870 --> 00:16:52,150
Abi did have a little problem
with the scallops.
291
00:16:52,190 --> 00:16:53,870
That mousse wasn't setting.
292
00:16:53,910 --> 00:16:55,990
Thankfully, we had
a few extra scallops there
293
00:16:56,030 --> 00:16:59,390
so she could puree them up
and add it to her mousse.
294
00:17:01,110 --> 00:17:03,310
It looks like it's the right
consistency or you're not...
295
00:17:03,350 --> 00:17:07,190
Yeah, that's... That's not bad.
Let's see once it's cooked.
296
00:17:07,230 --> 00:17:11,230
She's still got the sauce to make,
the garnish and those tuiles.
297
00:17:11,270 --> 00:17:14,190
So there's a fair bit of work to go,
yeah.
298
00:17:14,230 --> 00:17:18,230
First course out in one hour.
Yeah? Yes, Chef. Yes, Chef.
299
00:17:19,750 --> 00:17:22,670
Over on dessert,
Louise is in a race against time
300
00:17:22,710 --> 00:17:26,870
to get the five main elements
of her prep completed.
301
00:17:26,910 --> 00:17:28,590
You need to get that in the chiller,
302
00:17:28,630 --> 00:17:30,750
cos that's got a lot of butter
in that shortbread biscuit.
303
00:17:30,790 --> 00:17:35,030
Her shortbread sable biscuits
need to be rolled out wafer thin
304
00:17:35,070 --> 00:17:38,270
before they can be cut
into identical rounds.
305
00:17:38,310 --> 00:17:40,150
The biscuits can only be
as thick as this.
306
00:17:40,190 --> 00:17:42,270
So if you lay these down
307
00:17:42,310 --> 00:17:44,350
and then you put your rolling pin
over the top,
308
00:17:44,390 --> 00:17:46,630
and that's how thick they should be.
309
00:17:46,670 --> 00:17:50,350
But the heat of the kitchen
is working against her.
310
00:17:50,390 --> 00:17:51,830
They're so delicate.
311
00:17:51,870 --> 00:17:53,670
You see how you can't pick it up?
312
00:17:55,270 --> 00:17:57,790
So they just need to chill,
chill, chill, chill, chill, chill,
313
00:17:57,830 --> 00:17:59,070
chill, chill, chill.
314
00:17:59,110 --> 00:18:01,510
Louise has got her biscuits out,
but they're too soft.
315
00:18:01,550 --> 00:18:05,870
It's really hot in here so
I'm just in and out of the chiller.
316
00:18:05,910 --> 00:18:08,310
Now she's put them
in the blast chiller,
317
00:18:08,350 --> 00:18:11,510
hoping to crisp them up
a little bit.
318
00:18:11,550 --> 00:18:16,310
My biggest problem is the heat,
with these biscuits.
319
00:18:16,350 --> 00:18:18,710
Right now,
she seems a bit nervous to me.
320
00:18:23,710 --> 00:18:27,870
Today's guests for Chef's Table
all intimately understand
321
00:18:27,910 --> 00:18:31,710
the standards required to succeed
in the Roux kitchen.
322
00:18:33,230 --> 00:18:35,990
I was a young man when I came here.
323
00:18:36,030 --> 00:18:39,350
London was very, very poor on food.
324
00:18:39,390 --> 00:18:43,870
If you wanted to eat well,
you had to go to Gavroche.
325
00:18:43,910 --> 00:18:45,910
It was hard work, but we enjoyed it.
326
00:18:47,870 --> 00:18:52,590
Le Gavroche, my husband and I met
here. As a young chef, it was like
327
00:18:52,630 --> 00:18:54,550
drinking from a fountain
of knowledge.
328
00:18:55,990 --> 00:18:59,070
The fact that Le Gavroche
is closing after so many years
329
00:18:59,110 --> 00:19:01,190
is definitely an emotional time.
330
00:19:01,230 --> 00:19:05,590
I've spent many years here
peeling potatoes, chopping tomatoes.
331
00:19:05,630 --> 00:19:07,110
So, beautiful memories.
332
00:19:10,150 --> 00:19:12,630
I never thought, as a young chef,
that I'd get a chance to actually
333
00:19:12,670 --> 00:19:14,790
step in the kitchen
and actually cook.
334
00:19:14,830 --> 00:19:16,310
It was beyond my wildest dreams.
335
00:19:17,430 --> 00:19:20,590
So the Gavroche for me
is the most iconic restaurant
336
00:19:20,630 --> 00:19:23,470
in British gastronomy.
The contestants
337
00:19:23,510 --> 00:19:25,590
are so lucky
to be working with Michel,
338
00:19:25,630 --> 00:19:27,110
one of the best in the world,
339
00:19:27,150 --> 00:19:31,070
and to understand what it takes
to be at that level,
340
00:19:31,110 --> 00:19:32,710
they'll live off that forever.
341
00:19:33,950 --> 00:19:36,270
My standards are pretty high.
342
00:19:36,310 --> 00:19:38,070
ALL: Cheers.
343
00:19:38,110 --> 00:19:41,510
But my guests' standards, I reckon,
are probably even higher.
344
00:19:43,390 --> 00:19:44,830
Right, guys.
345
00:19:44,870 --> 00:19:46,750
Pierre Koffmann's here,
Sat Bains is here,
346
00:19:46,790 --> 00:19:49,510
Freddy Forster, my daughter Emily.
Yeah?
347
00:19:49,550 --> 00:19:54,590
And they are all hungry
and expecting...fireworks.
348
00:19:54,630 --> 00:19:56,310
Yes, Chef. Yeah, let's go.
Come on, guys.
349
00:19:59,670 --> 00:20:01,830
With service fast approaching,
350
00:20:01,870 --> 00:20:04,950
Abi has to multitask
to get all of her dish ready.
351
00:20:06,110 --> 00:20:07,950
While her veloute reduces,
352
00:20:07,990 --> 00:20:12,310
she makes a start poaching
the 18 quenelles of scallop mousse.
353
00:20:13,550 --> 00:20:16,310
So I'll put half the batch in,
but it does take quite a while
354
00:20:16,350 --> 00:20:18,710
to julienne the carrots and things,
so I'm just trying to get it done
355
00:20:18,750 --> 00:20:19,830
as quick as possible.
356
00:20:21,830 --> 00:20:24,070
Oh...ah!
357
00:20:24,110 --> 00:20:25,750
Oi! Oh, no!
358
00:20:25,790 --> 00:20:28,630
What did I say? What did I say?
Don't boil them. Come on,
359
00:20:28,670 --> 00:20:30,030
get it off. Oh, no. Sorry.
360
00:20:30,070 --> 00:20:33,710
Shouldn't boil. Yeah.
Texture will be completely wrong.
361
00:20:33,750 --> 00:20:35,070
Yeah? Keep an eye on that.
362
00:20:36,870 --> 00:20:38,750
This is squeaky bum time.
363
00:20:38,790 --> 00:20:41,350
Abi's still got some julienne
to cut and cook
364
00:20:41,390 --> 00:20:45,670
and the quenelles poached,
so it's going to be tight.
365
00:20:47,390 --> 00:20:49,310
I didn't even think
I had the heat on that high,
366
00:20:49,350 --> 00:20:52,030
but it must be so delicate
that it just boiled them.
367
00:20:54,870 --> 00:20:57,390
After rerolling his pasta dough,
368
00:20:57,430 --> 00:21:01,590
Brin is on his second attempt
at filling the raviolo.
369
00:21:01,630 --> 00:21:03,510
It's not that the mix is wetter,
370
00:21:03,550 --> 00:21:06,270
it's more the fact that
I've worked a bit faster
371
00:21:06,310 --> 00:21:10,390
to not allow it to dry out, because
it was all quite new to me before.
372
00:21:10,430 --> 00:21:11,830
I think I was a bit too slow.
373
00:21:11,870 --> 00:21:14,030
A little bit of a hiccup,
but I still feel good.
374
00:21:14,070 --> 00:21:17,430
Just got to keep going.
Can't let that change anything.
375
00:21:20,070 --> 00:21:23,990
On the main course, Chris has moved
on to cooking his garnishes.
376
00:21:26,990 --> 00:21:29,470
Got the mooli braising.
377
00:21:29,510 --> 00:21:33,070
Got the jus reducing down.
378
00:21:33,110 --> 00:21:36,270
I've got an amazing sunflower puree.
379
00:21:36,310 --> 00:21:39,990
But he can't afford
to take his eye off the main event.
380
00:21:41,270 --> 00:21:43,830
If Chris gets this duck wrong
when he roasts it,
381
00:21:43,870 --> 00:21:45,870
all the good work has gone -
382
00:21:45,910 --> 00:21:50,550
the boning out, the pulling
the duck apart, the poaching.
383
00:21:50,590 --> 00:21:52,830
And that is a timing thing.
384
00:21:52,870 --> 00:21:55,470
Do we have a time, anyone?
385
00:21:58,150 --> 00:21:59,830
Devils, aren't they?
386
00:21:59,870 --> 00:22:02,070
Louise looks as if
she's well in control.
387
00:22:02,110 --> 00:22:04,990
The shortbread biscuits
are now being cut.
388
00:22:05,030 --> 00:22:07,710
They chilled down.
I was able to move them
389
00:22:07,750 --> 00:22:10,390
without breaking any,
so they're now in the oven.
390
00:22:10,430 --> 00:22:13,270
So I shall be watching that
like a hawk.
391
00:22:13,310 --> 00:22:15,350
I just hope that everything is set
392
00:22:15,390 --> 00:22:18,070
and she leaves enough time
393
00:22:18,110 --> 00:22:20,510
to dress all those plates
beautifully.
394
00:22:21,990 --> 00:22:23,750
Having a poke and a prod.
395
00:22:25,150 --> 00:22:28,510
There's only 15 minutes to go
before service,
396
00:22:28,550 --> 00:22:31,950
and Abi is still poaching
her scallop mousse quenelles.
397
00:22:33,390 --> 00:22:36,550
Abi, you're going to be ready?
Uh, maybe. No, no, no, I don't want
398
00:22:36,590 --> 00:22:39,070
to hear "maybe", I want a
"Yes, Chef." I'll be on time.
399
00:22:39,110 --> 00:22:41,470
I'm doing my best.
Quick as possible.
400
00:22:43,830 --> 00:22:45,990
For me, the key thing
will be the scallop mousse.
401
00:22:46,030 --> 00:22:48,990
I think it's got to be very light.
Can't be too tough and rubbery.
402
00:22:49,030 --> 00:22:51,030
Also it's got to be cooked
very delicately.
403
00:22:52,550 --> 00:22:53,870
The veloute sauce done?
404
00:22:53,910 --> 00:22:56,070
I just need to season it again
and pass it through a sieve.
405
00:22:56,110 --> 00:22:57,390
But it'll be ready.
406
00:22:57,430 --> 00:23:00,910
The sauce is very strong,
so if you put too much chartreuse,
407
00:23:00,950 --> 00:23:02,910
you are going to kill the taste
of the scallop.
408
00:23:02,950 --> 00:23:04,670
So it should be a nice balance.
409
00:23:06,510 --> 00:23:09,270
Abi, time. Yeah. Come on, let's go.
410
00:23:09,310 --> 00:23:11,590
I think this dish for an amateur,
you know,
411
00:23:11,630 --> 00:23:14,590
is going to be very difficult.
It's a technical dish.
412
00:23:14,630 --> 00:23:17,710
Make sure that everybody gets
a little bit of everything.
413
00:23:17,750 --> 00:23:19,950
It's got to have the impact
as the first course
414
00:23:19,990 --> 00:23:22,830
to set the tone for the rest of it.
Keep it going now. Keep it going.
415
00:23:22,870 --> 00:23:26,630
Cos this is hot, yeah, but it's
going to not stay hot very long.
416
00:23:26,670 --> 00:23:29,830
Yeah? Yeah. OK, scallop mousse.
417
00:23:29,870 --> 00:23:32,070
Be very careful
cos they are very delicate.
418
00:23:34,790 --> 00:23:36,510
That's very good. That's it.
419
00:23:36,550 --> 00:23:38,070
You're trembling.
420
00:23:38,110 --> 00:23:39,910
I know. Stress.
421
00:23:43,310 --> 00:23:44,870
You're happy with the sauce? Yeah.
422
00:23:48,870 --> 00:23:51,430
Poker face. I'm not saying anything.
423
00:23:51,470 --> 00:23:54,230
Be generous. One of my old man's
favourite dishes,
424
00:23:54,270 --> 00:23:57,430
and he absolutely loved it
when it was drowned in sauce.
425
00:24:01,470 --> 00:24:03,710
OK. Service, please.
426
00:24:06,990 --> 00:24:10,510
That's it. Well done, well done.
Thank you.
427
00:24:10,550 --> 00:24:12,710
That was not easy.
No, it was not easy.
428
00:24:15,670 --> 00:24:17,910
The quenelles were so stressful.
429
00:24:17,950 --> 00:24:21,990
I just managed to get a new set out,
so hopefully the texture is perfect.
430
00:24:28,470 --> 00:24:31,230
That is delicious.
I thought the mousse is incredible.
431
00:24:31,270 --> 00:24:34,230
It's like velvet. The sauce
is very nice, you know, very light.
432
00:24:34,270 --> 00:24:35,630
I really enjoy it.
433
00:24:35,670 --> 00:24:38,390
I love the little addition
of the diced scallops
434
00:24:38,430 --> 00:24:40,790
to give a lovely,
different balance of texture.
435
00:24:40,830 --> 00:24:43,230
And the vegetables underneath,
the julienne really well executed.
436
00:24:43,270 --> 00:24:45,070
I mean, super thin strands.
437
00:24:45,110 --> 00:24:46,790
It just melts in your mouth.
438
00:24:46,830 --> 00:24:48,550
Ah, I mean, hats off to them.
439
00:24:49,790 --> 00:24:53,230
That mousse is rich,
smooth and creamy.
440
00:24:53,270 --> 00:24:56,070
I think Abi's done a great job here.
That's a fantastic dish.
441
00:25:00,070 --> 00:25:01,590
Brin, how are we doing?
442
00:25:01,630 --> 00:25:04,430
Pasta's rolled and shaped. Water on?
443
00:25:04,470 --> 00:25:06,870
Uh, water's there.
I'll get it on now.
444
00:25:06,910 --> 00:25:10,110
To make the perfect raviolo
filled properly, cooked properly,
445
00:25:10,150 --> 00:25:13,790
without it sort of seeping
or opening, is technical.
446
00:25:13,830 --> 00:25:16,270
Right. Are we off, Chef?
Yes, Chef. Brilliant.
447
00:25:16,310 --> 00:25:19,470
Pasta's in. You reckon it takes
about four minutes? Yes, Chef.
448
00:25:19,510 --> 00:25:21,590
So you've got about four minutes
to dress your plates.
449
00:25:21,630 --> 00:25:23,830
Is it going to be thin enough?
Is it going to be cooked properly?
450
00:25:23,870 --> 00:25:24,990
Is it going to be al dente?
451
00:25:25,030 --> 00:25:28,070
And then has the lamb
been really nicely braised,
452
00:25:28,110 --> 00:25:29,790
lots of flavour in there?
453
00:25:29,830 --> 00:25:32,190
Lovely. You tasted it? Yes, Chef.
Happy with it? yes, Chef.
454
00:25:32,230 --> 00:25:35,110
It looks nice. Smells nice,
I must say. Thank you.
455
00:25:36,590 --> 00:25:40,590
How are we doing, Brin? Doing well.
Just trying to keep the pace up.
456
00:25:40,630 --> 00:25:42,390
Happy with that? Happy. Good.
457
00:25:42,430 --> 00:25:46,990
It looks as if the pasta,
none of them have split open yet.
458
00:25:47,030 --> 00:25:48,990
So you're testing them?
459
00:25:49,030 --> 00:25:50,510
I'm happy that that's done.
460
00:25:52,710 --> 00:25:54,470
The proof is in the raviolo.
461
00:25:56,630 --> 00:25:57,710
Go, go, go. Come on.
462
00:25:57,750 --> 00:26:00,030
I must say, they look the part.
Thank you.
463
00:26:00,070 --> 00:26:02,270
And not a single one of them burst.
464
00:26:02,310 --> 00:26:05,590
That was well worth doing them
again, wasn't it? Absolutely.
465
00:26:05,630 --> 00:26:09,350
That's a thing of absolute
deliciousness there.
466
00:26:09,390 --> 00:26:11,190
Service, please.
467
00:26:13,430 --> 00:26:15,150
Good with that?
468
00:26:15,190 --> 00:26:18,470
I'm good. You look worried.
Well done. Thank you so much.
469
00:26:18,510 --> 00:26:20,670
Yeah, I was pretty worried. Yeah.
470
00:26:23,270 --> 00:26:25,630
Is that OK? Yeah... Bit under or...?
471
00:26:25,670 --> 00:26:28,230
Ooh, maybe. A LITTLE bit al dente.
472
00:26:30,590 --> 00:26:32,630
The pasta might be
a little bit too al dente,
473
00:26:32,670 --> 00:26:34,830
but I'm really happy
with the flavours.
474
00:26:34,870 --> 00:26:37,070
Oh, wow, look at that oozing
through there.
475
00:26:37,110 --> 00:26:38,990
It was such a high-pressured
environment,
476
00:26:39,030 --> 00:26:41,230
but I loved every moment.
I just hope they like it out there.
477
00:26:46,030 --> 00:26:49,710
You have this...really surprise
of the sauce actually bursting out
478
00:26:49,750 --> 00:26:54,670
of the ravioli and the shredded lamb
neck, which is cooked very well.
479
00:26:54,710 --> 00:26:56,110
Pretty delicious, actually.
480
00:26:56,150 --> 00:26:58,950
The addition of the ricotta cheese
inside
481
00:26:58,990 --> 00:27:00,750
brought a lovely sort of creaminess.
482
00:27:00,790 --> 00:27:02,870
And, you know, the mint
wasn't overpowering.
483
00:27:02,910 --> 00:27:06,470
The pasta-making was on point
because it's held together,
484
00:27:06,510 --> 00:27:08,270
the filling didn't seep out,
485
00:27:08,310 --> 00:27:10,390
it didn't get waterlogged at all.
486
00:27:10,430 --> 00:27:14,110
I think if I just had one tiny
remark would be that
487
00:27:14,150 --> 00:27:18,830
potentially there was a generous
bite to it. But it was amazing.
488
00:27:18,870 --> 00:27:23,030
And I think for an amateur chef,
this is pretty mind-blowing.
489
00:27:24,270 --> 00:27:28,030
It's the flavours of a roast dinner,
isn't it? It's pumpkin, lamb
490
00:27:28,070 --> 00:27:30,670
and mint all together with gravy.
491
00:27:30,710 --> 00:27:33,750
It's delicious.
I'm a happy, happy boy.
492
00:27:40,310 --> 00:27:43,630
My first experience of cooking whole
birds and ducks was at Le Gavroche.
493
00:27:43,670 --> 00:27:45,870
Never poached before
and then roasted after,
494
00:27:45,910 --> 00:27:47,390
but I can understand
why it would be done -
495
00:27:47,430 --> 00:27:51,230
so it's very, very crisp on the
outside and it's succulent inside.
496
00:27:51,270 --> 00:27:54,950
OK. Right. How are we looking?
Yeah, that's nice and warm.
497
00:27:54,990 --> 00:27:58,270
Great. Cooking-wise, I like that.
That's really, really moist.
498
00:27:58,310 --> 00:28:01,790
Thanks, Chef. Come on, Chris. Yes.
499
00:28:01,830 --> 00:28:03,870
I would expect
we can see crispy legs.
500
00:28:03,910 --> 00:28:06,110
If you leave it on the side
too much,
501
00:28:06,150 --> 00:28:09,350
the crispiness
is just going to go away.
502
00:28:09,390 --> 00:28:11,230
OK, on the pass. Let's go.
Well done.
503
00:28:11,270 --> 00:28:16,270
Poor guy who is cooking that. Must
be sweating at the moment, you know?
504
00:28:16,310 --> 00:28:18,670
How's he doing, Michel?
505
00:28:18,710 --> 00:28:22,270
Good. Puree could have been
slightly smoother.
506
00:28:22,310 --> 00:28:25,190
Yeah, probably agree with that.
But we're good. Come on.
507
00:28:25,230 --> 00:28:28,230
I love the sound
of a sunflower seed puree,
508
00:28:28,270 --> 00:28:30,830
so I think that could be
really nice with the duck.
509
00:28:30,870 --> 00:28:32,510
The braised mooli.
510
00:28:33,590 --> 00:28:35,590
Never seen you so quiet
in the kitchen, Chris.
511
00:28:35,630 --> 00:28:37,430
So much concentration.
512
00:28:37,470 --> 00:28:39,750
OK. Duck on and legs on.
513
00:28:39,790 --> 00:28:41,190
Looking fantastic.
514
00:28:42,430 --> 00:28:44,430
OK. Nearly there. Doing well.
515
00:28:44,470 --> 00:28:46,910
OK. Little drizzle of sauce.
Yes, Chef.
516
00:28:48,230 --> 00:28:51,510
The shake helps with this.
He is shaking.
517
00:28:53,150 --> 00:28:55,910
Beautiful job, beautiful job.
518
00:28:55,950 --> 00:28:59,270
OK. Service. Thank you.
519
00:28:59,310 --> 00:29:00,710
Right, off we go.
520
00:29:02,110 --> 00:29:03,110
Oops.
521
00:29:03,150 --> 00:29:05,830
Well done, Chris.
Thank you so much. Thanks.
522
00:29:05,870 --> 00:29:09,790
I've learned so much and
I'm so proud to be in your kitchen.
523
00:29:09,830 --> 00:29:11,910
Now - tidy up, Chef. Yeah?
524
00:29:11,950 --> 00:29:14,310
Even Gordon Ramsay cleaned up
behind him!
525
00:29:17,070 --> 00:29:19,670
I was really pleased with
the cooking of the duck in the end,
526
00:29:19,710 --> 00:29:24,190
but there's a very critical
dining room out there, so we'll see.
527
00:29:29,630 --> 00:29:33,510
My duck breast is beautifully
cooked. Nice and pink.
528
00:29:33,550 --> 00:29:37,670
The sunflower puree brought a great
earthiness to the whole dish itself,
529
00:29:37,710 --> 00:29:39,630
so it was very beautiful
and autumnal.
530
00:29:39,670 --> 00:29:42,310
I tasted a very subtle hint
of the spicing,
531
00:29:42,350 --> 00:29:44,790
like the star anise
and five spice. Delicious.
532
00:29:44,830 --> 00:29:46,630
Because otherwise it could
have been overwhelming.
533
00:29:46,670 --> 00:29:48,430
Uh, the sauce is so rich.
534
00:29:48,470 --> 00:29:52,350
And the mooli there is
beautifully cooked, great flavours.
535
00:29:52,390 --> 00:29:55,510
I think it was beautiful,
I think...perfect.
536
00:29:55,550 --> 00:29:57,510
Ten out of ten for that dish.
537
00:29:59,310 --> 00:30:01,950
That duck is perfection.
Absolute perfection.
538
00:30:01,990 --> 00:30:06,430
It's melting on my tongue
like butter. Well done, Chris.
539
00:30:06,470 --> 00:30:09,510
That's really difficult to get
absolutely right. It's amazing.
540
00:30:11,070 --> 00:30:15,030
It's the moment of truth
for Louise's pear sabayons.
541
00:30:16,950 --> 00:30:18,150
Oh, my gosh.
542
00:30:19,830 --> 00:30:22,110
Oh, God, this is horrible, isn't it?
543
00:30:23,750 --> 00:30:27,390
The sabayon, the idea is to get
this really voluminous mousse
544
00:30:27,430 --> 00:30:29,230
and light and not grainy.
545
00:30:29,270 --> 00:30:31,830
Please don't ask me to breathe
for a short time.
546
00:30:33,110 --> 00:30:36,110
The sabayon, I think,
is a little bit low. Yeah.
547
00:30:36,150 --> 00:30:38,790
Don't think you whisked it up
quite enough.
548
00:30:38,830 --> 00:30:40,990
Sable biscuits,
it's got to be perfectly cooked.
549
00:30:41,030 --> 00:30:43,950
Quite crumbly. Crumbly, yeah.
Yeah, very crumbly.
550
00:30:43,990 --> 00:30:46,270
The biscuits have turned out
really well.
551
00:30:46,310 --> 00:30:49,670
Um, I had to hold my nerve
because it's quite a soft biscuit.
552
00:30:53,390 --> 00:30:55,350
She looks incredibly calm.
553
00:30:55,390 --> 00:30:56,750
Which frightens me.
554
00:30:59,870 --> 00:31:01,110
Whoa!
555
00:31:02,910 --> 00:31:07,070
There's a lot of elements on there.
Great balance is very important.
556
00:31:07,110 --> 00:31:08,750
Go, Louise. Go, go, go.
557
00:31:11,270 --> 00:31:14,510
So you need
to really keep up that pace,
558
00:31:14,550 --> 00:31:17,790
cos the longer this takes,
the more that shortbread biscuit
559
00:31:17,830 --> 00:31:20,310
is going to get soggy, yeah?
Yes, Chef.
560
00:31:21,670 --> 00:31:24,390
That's a thing of beauty.Great.
561
00:31:24,430 --> 00:31:26,830
You missed one. Oh! Good grief.
562
00:31:28,790 --> 00:31:31,710
Right. Nearly there? Yeah. OK.
563
00:31:33,110 --> 00:31:35,750
The sorbet has to be
the smoothest sorbet.
564
00:31:35,790 --> 00:31:38,670
You want to taste the flavour
of the blueberries.
565
00:31:38,710 --> 00:31:41,910
Doing sorbet quenelles to order is
a bit of a stress.
566
00:31:41,950 --> 00:31:44,670
No, not quite... Is that...?
567
00:31:47,950 --> 00:31:50,190
Whoa! It's slipping.
568
00:31:50,230 --> 00:31:52,950
That's it. Come on.
Cos they are starting to melt.
569
00:31:52,990 --> 00:31:53,950
Come on.
570
00:31:55,070 --> 00:31:57,270
Sisters are like a coiled spring.
571
00:31:58,630 --> 00:31:59,910
Last one? Last one.
572
00:31:59,950 --> 00:32:02,350
Well done, Louise. So much work.
573
00:32:03,830 --> 00:32:05,230
Service, please.
574
00:32:07,070 --> 00:32:09,590
Very good. Pleased with that?
575
00:32:09,630 --> 00:32:12,910
I think so.
I'd like you to taste and tell me.
576
00:32:12,950 --> 00:32:15,230
Well done. Oh, thank you so much,
Chef.
577
00:32:15,270 --> 00:32:18,430
It's been an absolute joy to be
here. That is a fine effort.
578
00:32:18,470 --> 00:32:21,150
That is a fine... So grateful. Thank
you.
579
00:32:21,190 --> 00:32:24,470
Absolutely,
completely and utterly amazing.
580
00:32:24,510 --> 00:32:27,590
The fact that some of the best chefs
in the entire universe
581
00:32:27,630 --> 00:32:31,270
are tasting my food right now
is absolutely terrifying.
582
00:32:31,310 --> 00:32:33,590
I just hope that it's good feedback.
583
00:32:40,950 --> 00:32:43,550
I thought the sabayon mousse
was very light and very creamy,
584
00:32:43,590 --> 00:32:45,430
so I thought they had
a lovely texture too.
585
00:32:45,470 --> 00:32:47,270
Sometimes these things
can be a little bit too hard
586
00:32:47,310 --> 00:32:49,870
and too rubbery, but I think
they got the right balance correct.
587
00:32:49,910 --> 00:32:52,590
Oh, my God, bring it on,
these shortbread, all the time.
588
00:32:52,630 --> 00:32:54,950
It's delicious.
589
00:32:54,990 --> 00:32:58,110
The pears were nicely poached.
You'd still have a bit of a bite.
590
00:32:58,150 --> 00:33:00,230
Not too soft. Full of vanilla.
591
00:33:00,270 --> 00:33:03,910
The sorbet,
just beautiful and silky.
592
00:33:03,950 --> 00:33:06,350
And then the flavour of it is
so intense.
593
00:33:06,390 --> 00:33:09,630
It's much better than 50 years ago.
Far more technique.
594
00:33:09,670 --> 00:33:11,430
I really enjoyed the dish,
it's beautiful.
595
00:33:12,910 --> 00:33:15,110
I think the technical work
is fantastic.
596
00:33:15,150 --> 00:33:19,790
I personally would quite easily eat
about a dozen of those.
597
00:33:19,830 --> 00:33:21,630
It's quite incredible.
598
00:33:34,550 --> 00:33:38,910
What an outstanding meal
to deliver in this restaurant
599
00:33:38,950 --> 00:33:42,830
of all restaurants. From the scallop
dish through to the raviolo
600
00:33:42,870 --> 00:33:45,550
to the duck to the dessert,
you should all be very proud
601
00:33:45,590 --> 00:33:47,830
of what you accomplished here today.
602
00:33:56,110 --> 00:33:58,790
Absolutely on cloud nine
at the moment.
603
00:33:58,830 --> 00:34:02,390
Those six incredible cooks
enjoyed my food.
604
00:34:02,430 --> 00:34:06,950
Blown away. Yeah. I can't believe
it. Did I cook that?
605
00:34:06,990 --> 00:34:08,550
I'm not sure.
606
00:34:10,070 --> 00:34:13,790
It's not easy to come into
this kitchen and deliver,
607
00:34:13,830 --> 00:34:16,550
but they all did really well.
608
00:34:16,590 --> 00:34:19,510
The passion and the drive
that they've got,
609
00:34:19,550 --> 00:34:21,830
it's absolutely fabulous.
610
00:34:21,870 --> 00:34:24,270
The cook was one of the most
stressful things I've ever done
611
00:34:24,310 --> 00:34:27,070
in my entire life,
but I'm feeling really good,
612
00:34:27,110 --> 00:34:29,470
erm, really proud of myself.
613
00:34:29,510 --> 00:34:32,510
It's like I'm in a dream
at the moment.
614
00:34:32,550 --> 00:34:34,950
It was unreal.
615
00:34:34,990 --> 00:34:37,670
What an incredible experience.
616
00:34:37,710 --> 00:34:40,470
This is top five days
of my whole entire life.
617
00:34:41,670 --> 00:34:45,910
I thought the food was exceptional.
I'm absolutely chuffed for them.
618
00:34:47,390 --> 00:34:50,630
This was big, but what comes up next
is enormous.
619
00:34:52,110 --> 00:34:54,510
One more cook-off
and we'll have our final three.
620
00:35:23,750 --> 00:35:26,510
Welcome back.
621
00:35:26,550 --> 00:35:31,270
Just one dish separates you
from a place in the final cook-off.
622
00:35:31,310 --> 00:35:35,910
That trophy is so close,
you can almost touch it.
623
00:35:37,350 --> 00:35:38,990
What we would like from you today
624
00:35:39,030 --> 00:35:44,230
is a dish dedicated to somebody
very special to you.
625
00:35:44,270 --> 00:35:47,390
We want you to cook from the heart.
626
00:35:49,750 --> 00:35:51,830
1 hour 45 minutes,
ladies and gentlemen.
627
00:35:51,870 --> 00:35:56,350
Deliver something truly exceptional.
Let's cook.
628
00:36:00,990 --> 00:36:04,790
This is really the big one.
Just has to be perfect.
629
00:36:05,990 --> 00:36:08,070
I'm feeling more anxious today
than I've ever felt.
630
00:36:08,110 --> 00:36:10,150
More of a crunch time thing.
631
00:36:12,390 --> 00:36:14,950
My mum is just, like, my best
friend, like, she really is.
632
00:36:14,990 --> 00:36:18,870
We do everything together
and she's been through so much,
633
00:36:18,910 --> 00:36:23,790
losing a daughter, my sister
passing away this time last year.
634
00:36:23,830 --> 00:36:26,710
Sticking together was obviously
what kept us going through
635
00:36:26,750 --> 00:36:29,350
everything, and my mum
really helped out with all of that.
636
00:36:29,390 --> 00:36:32,310
She is an inspiration to me
and to everyone who knows her,
637
00:36:32,350 --> 00:36:35,150
so I just had to dedicate
this whole thing to her.
638
00:36:35,190 --> 00:36:37,630
I could definitely not have done
any of this without my mum.
639
00:36:39,590 --> 00:36:42,550
My mum is known by everyone
as just picky bits.
640
00:36:42,590 --> 00:36:46,270
She loves to eat seafood picky bits
at night, so what I've tried to make
641
00:36:46,310 --> 00:36:48,910
is her three favourite picky bits
into one dish.
642
00:36:48,950 --> 00:36:54,110
So I've done a sous vide salmon,
a red Argentinian shrimp ceviche,
643
00:36:54,150 --> 00:36:57,070
black puffed rice
and a lime and cucumber sorbet.
644
00:36:57,110 --> 00:36:59,950
She's tried all my food
throughout this whole thing.
645
00:36:59,990 --> 00:37:02,870
She's come down with me every time
I've had a challenge.
646
00:37:02,910 --> 00:37:04,550
Where is she when you're in here?
647
00:37:04,590 --> 00:37:08,030
Just waiting at the end of the phone
at King's Cross for me to call her.
648
00:37:08,070 --> 00:37:11,550
Oh, mate! Yeah. Really? Yeah.
Oh, that's fabulous.
649
00:37:14,110 --> 00:37:15,670
We have got a cured piece of salmon,
650
00:37:15,710 --> 00:37:18,870
which is done in a water bath
with lime oil.
651
00:37:18,910 --> 00:37:21,750
Got a ceviche of prawns,
652
00:37:21,790 --> 00:37:25,350
a lovely limey, sharp-flavoured
cured piece of prawn
653
00:37:25,390 --> 00:37:27,430
in-between the bits of salmon.
654
00:37:27,470 --> 00:37:29,590
There's definitely a lot
of technique on show here,
655
00:37:29,630 --> 00:37:31,510
but there's not a huge amount
of cooking.
656
00:37:31,550 --> 00:37:35,830
It's going to have to taste
absolutely amazing.
657
00:37:42,150 --> 00:37:45,590
This dish is dedicated to Kim,
my partner,
658
00:37:45,630 --> 00:37:48,550
who's wonderful and really
supportive throughout this process
659
00:37:48,590 --> 00:37:50,630
and throughout the last time
as well.
660
00:37:50,670 --> 00:37:54,870
So, naturally, I headed to Japan,
came up with some Japanese classics,
661
00:37:54,910 --> 00:37:56,550
and then put my twist on them.
662
00:37:59,190 --> 00:38:02,830
There's a way of eating in Japan,
which is omakase.
663
00:38:02,870 --> 00:38:04,990
You let the chef decide
what you're eating
664
00:38:05,030 --> 00:38:06,710
and you're presented
with a few dishes.
665
00:38:06,750 --> 00:38:09,150
This is what I do every night
at home with Kim.
666
00:38:09,190 --> 00:38:12,350
We sit down and we just nibble
and pick, and this is exactly
667
00:38:12,390 --> 00:38:15,030
what we would eat at home.
668
00:38:15,070 --> 00:38:18,790
Chris is giving us ikayaki,
a skewer of grilled fish,
669
00:38:18,830 --> 00:38:20,590
and he's going to use squid,
670
00:38:20,630 --> 00:38:26,030
and he's going to smoke it in a box
over fir. Then we've got takoyaki,
671
00:38:26,070 --> 00:38:27,590
almost like a savoury doughnut,
672
00:38:27,630 --> 00:38:29,430
classically with octopus
in the centre,
673
00:38:29,470 --> 00:38:31,470
but he's using pork and Wagyu fat.
674
00:38:31,510 --> 00:38:35,390
That should be delicious.
Cooking them is quite difficult
675
00:38:35,430 --> 00:38:38,790
cos they've got to be turned quickly
so that they puff up.
676
00:38:38,830 --> 00:38:41,630
Then we've got ceviche of black cod
677
00:38:41,670 --> 00:38:45,990
with a wasabi ice cream
and crispy shiso leaves,
678
00:38:46,030 --> 00:38:49,030
a katsu curry pork chop,
679
00:38:49,070 --> 00:38:53,350
and then some pickles made
from apricots, plums and radish.
680
00:38:53,390 --> 00:38:55,390
I mean, it's just extraordinary
what he's going to do.
681
00:39:01,190 --> 00:39:02,950
45 minutes gone.
682
00:39:02,990 --> 00:39:04,590
One hour left. Thank you.
683
00:39:05,830 --> 00:39:07,350
This dish means a lot to me,
684
00:39:07,390 --> 00:39:10,110
and I'm just going to cook
the best I can do.
685
00:39:11,510 --> 00:39:13,350
This challenge is really important
686
00:39:13,390 --> 00:39:16,790
because being here has had an effect
on my life.
687
00:39:16,830 --> 00:39:20,070
I feel like I've changed. I feel
like I've got my confidence back.
688
00:39:20,110 --> 00:39:23,710
I feel more like myself
than I have done in a long time.
689
00:39:23,750 --> 00:39:26,990
But also it's a special dish
for a very special person.
690
00:39:29,270 --> 00:39:31,630
Who is your dish dedicated to,
please?
691
00:39:31,670 --> 00:39:34,150
This is dedicated to my husband Ally
today.
692
00:39:34,190 --> 00:39:39,750
We had a fairly difficult few years
with, um, deaths in the family
693
00:39:39,790 --> 00:39:44,350
and illnesses, and we struggled
in our marriage enormously,
694
00:39:44,390 --> 00:39:47,310
and we moved to the farm
to get a new start.
695
00:39:47,350 --> 00:39:50,990
But, actually, I feel like our new
start has now really arrived.
696
00:39:51,030 --> 00:39:52,910
It's been like marriage counselling,
this.
697
00:39:52,950 --> 00:39:54,750
He's got an intense job,
698
00:39:54,790 --> 00:39:57,150
but at the same time he's been
looking after the daughter,
699
00:39:57,190 --> 00:40:00,030
looking after the farm.
So this is all for him.
700
00:40:00,070 --> 00:40:03,670
That is lovely. Is Ally proud
of your achievements here?
701
00:40:03,710 --> 00:40:06,430
Yeah, I think he is.
I think I've surprised him.
702
00:40:06,470 --> 00:40:08,510
Um, which is really nice to do
after, you know,
703
00:40:08,550 --> 00:40:11,390
ten years of marriage,
that I can still surprise him.
704
00:40:13,990 --> 00:40:17,470
Louise is cooking hogget.
One of my favourite meats.
705
00:40:17,510 --> 00:40:21,590
It's grown-up lamb, which means
its flavour is stronger,
706
00:40:21,630 --> 00:40:24,670
which is great,
but its meat is slightly tougher,
707
00:40:24,710 --> 00:40:28,190
which makes it harder to cook.
That is risky.
708
00:40:28,230 --> 00:40:31,510
She's making a jus with the juices
from the hogget,
709
00:40:31,550 --> 00:40:33,310
but she's adding yeast to that.
710
00:40:33,350 --> 00:40:36,510
That should make it
really lovely and meaty.
711
00:40:37,790 --> 00:40:40,950
Ally's favourite thing, apparently,
is hogget nuggets.
712
00:40:40,990 --> 00:40:44,470
So I've just got to get this
chopped up finely and pressed,
713
00:40:44,510 --> 00:40:47,110
and that will form
the hogget nuggets.
714
00:40:47,150 --> 00:40:49,630
A bit of meat which has been
braised really slowly
715
00:40:49,670 --> 00:40:52,550
then pulled apart, then deep-fried
after it's been crumbed.
716
00:40:52,590 --> 00:40:54,670
So it should be nice and crispy
on the outside
717
00:40:54,710 --> 00:40:56,910
and lovely and moist on the inside.
718
00:40:56,950 --> 00:40:59,910
We've also got hen-of-the-wood,
a mushroom.
719
00:40:59,950 --> 00:41:03,030
Look at the meatiness of that.
She's cutting it in half
720
00:41:03,070 --> 00:41:05,150
and grilling it
like she would on a barbecue.
721
00:41:05,190 --> 00:41:08,750
She's taking the other bit and
she's going to turn it to a puree.
722
00:41:08,790 --> 00:41:11,030
This could taste
absolutely delicious.
723
00:41:12,870 --> 00:41:17,230
You guys have just 35 minutes left.
35 minutes to go.
724
00:41:18,350 --> 00:41:20,590
OK. What's next? What's next?
725
00:41:22,270 --> 00:41:25,110
Who are you dedicating your dish to?
It's my fiancee, Anna.
726
00:41:25,150 --> 00:41:29,270
She's been my biggest fan
cooking-wise forever.
727
00:41:29,310 --> 00:41:31,150
It's just really nice
to have someone in your life
728
00:41:31,190 --> 00:41:33,670
who just wants you to succeed
in something you love to do,
729
00:41:33,710 --> 00:41:35,750
and that just keeps me
kind of going.
730
00:41:35,790 --> 00:41:38,630
So I 100% have to dedicate this
to her today.
731
00:41:38,670 --> 00:41:40,390
That sounds like a man in love
to me, Brin.
732
00:41:40,430 --> 00:41:42,350
Yeah, maybe, some might say that.
733
00:41:44,670 --> 00:41:46,710
Anna and I went travelling
to South America.
734
00:41:46,750 --> 00:41:50,070
We went to Colombia,
Peru, Argentina and Brazil.
735
00:41:50,110 --> 00:41:53,710
So I want to take something
from each country and create a dish
736
00:41:53,750 --> 00:41:57,710
based on that, cos it was
the best three months of our lives.
737
00:41:57,750 --> 00:42:01,150
The dish is based on
a Brazilian fish stew, moqueca.
738
00:42:01,190 --> 00:42:05,230
And with that, we're going to have
a coffee coated fillet of beef
739
00:42:05,270 --> 00:42:07,070
that's going to represent Argentina.
740
00:42:07,110 --> 00:42:10,310
A langoustine chimichurri ceviche
741
00:42:10,350 --> 00:42:13,070
represents both Peru and Colombia.
742
00:42:13,110 --> 00:42:16,030
Seared langoustine,
mussels, seared scallop.
743
00:42:16,070 --> 00:42:18,550
Everything will be served together
with the sauce on the side.
744
00:42:18,590 --> 00:42:21,150
Surf and turf. Surf and turf.
Heavier on the surf.
745
00:42:22,950 --> 00:42:24,510
Brin is really focused,
746
00:42:24,550 --> 00:42:26,670
and he's given himself
a huge amount of work to do.
747
00:42:26,710 --> 00:42:29,910
We've got a dish which has been
inspired by his travels
748
00:42:29,950 --> 00:42:33,030
around South America.
Come back to you in a second.
749
00:42:33,070 --> 00:42:35,510
There's a lot of different things
on the plate.
750
00:42:35,550 --> 00:42:37,950
This is Brin's style.
Very, very ambitious.
751
00:42:37,990 --> 00:42:42,350
Got so much to do.
What have you got to do?Everything.
752
00:42:42,390 --> 00:42:44,790
You have ten minutes.
753
00:42:44,830 --> 00:42:47,350
Massively important ten minutes.
754
00:42:49,390 --> 00:42:51,670
I think I'm a little crunched
for time, so I'm just going to go
755
00:42:51,710 --> 00:42:53,270
as quick as poss.
756
00:42:53,310 --> 00:42:58,710
I've got five plates to get ready,
so quite a lot to do.
757
00:43:00,910 --> 00:43:03,470
It's a rush, but I always knew
it was going to be.
758
00:43:14,710 --> 00:43:16,150
Please. Please. Please.
759
00:43:17,870 --> 00:43:20,310
It's OK. Come on.
760
00:43:20,350 --> 00:43:22,710
Just five minutes left.
761
00:43:25,430 --> 00:43:26,670
I'm really up against it now.
762
00:43:35,070 --> 00:43:36,110
30 seconds.
763
00:43:39,710 --> 00:43:43,030
That's it. Your time is up.
Please stop.
764
00:43:46,070 --> 00:43:49,190
Oh, it was probably
the toughest one yet.
765
00:43:51,150 --> 00:43:53,230
I feel like I'm about to have
a heart attack, to be honest.
766
00:43:53,270 --> 00:43:54,790
That was stressful at the end.
767
00:43:54,830 --> 00:43:59,230
Chris, we are ready for you, please.
768
00:43:59,270 --> 00:44:01,670
Dedicated to his partner, Kim...
769
00:44:01,710 --> 00:44:04,990
Wow. Absolutely fabulous.
Look at that.
770
00:44:05,030 --> 00:44:09,750
..Chris has served fir-smoked
ikayaki grilled squid...
771
00:44:09,790 --> 00:44:13,190
Shall I open the door for you,
Mr Wallace? Please.
772
00:44:13,230 --> 00:44:17,830
..breaded suckling pig pork chops
with katsu curry sauce,
773
00:44:17,870 --> 00:44:22,990
pork mince and Wagyu fat takoyaki
balls topped with white truffle,
774
00:44:23,030 --> 00:44:27,710
black cod belly and wasabi ceviche
with crispy shiso leaves
775
00:44:27,750 --> 00:44:30,350
and a wasabi ice cream
776
00:44:30,390 --> 00:44:33,990
and pickled plums,
radishes and apricots.
777
00:44:40,830 --> 00:44:43,110
Your squid is perfectly cooked,
778
00:44:43,150 --> 00:44:47,430
you can clearly taste the bitter
smoke that gives way to saltiness,
779
00:44:47,470 --> 00:44:50,750
like soy saltiness, and a little bit
of almost honey sweetness.
780
00:44:50,790 --> 00:44:54,150
Your pickled bits of vegetables
are very, very sharp indeed.
781
00:44:54,190 --> 00:44:58,030
Really good. The little dumplings
giving meatiness -
782
00:44:58,070 --> 00:45:01,870
really lovely morsel after
little morsel after little morsel.
783
00:45:03,670 --> 00:45:06,230
I'm slightly emotional about this.
It's so clever.
784
00:45:06,270 --> 00:45:08,470
And I think
Kim's a lucky, lucky man.
785
00:45:09,950 --> 00:45:15,510
The ceviche, that lovely sharpness
from lime juice with that cod belly,
786
00:45:15,550 --> 00:45:19,270
then with the creaminess
of the wasabi, and your pork katsu,
787
00:45:19,310 --> 00:45:23,350
crispy as you like, so you get heat
and sharpness and cold all together,
788
00:45:23,390 --> 00:45:24,950
which just fills you with joy.
789
00:45:24,990 --> 00:45:27,430
All these different processes
coming together
790
00:45:27,470 --> 00:45:29,790
and it's just bang on the money.
791
00:45:33,870 --> 00:45:36,350
Oh, I feel emotional.
792
00:45:36,390 --> 00:45:41,150
I pulled out as much as I could
today but, yeah, they loved it.
793
00:45:45,270 --> 00:45:47,950
Dedicated to her husband Ally,
794
00:45:47,990 --> 00:45:52,350
Louise has cooked sous vide
hogget neck fillet,
795
00:45:52,390 --> 00:45:55,550
with a seeded celeriac fondant,
796
00:45:55,590 --> 00:46:00,510
hen-of-the-woods mushroom
char-grilled and pureed
797
00:46:00,550 --> 00:46:04,310
with a roasted yeast hogget
and plum sauce,
798
00:46:04,350 --> 00:46:09,710
and a side of deep-fried hogget
nuggets with a spiced plum ketchup.
799
00:46:17,630 --> 00:46:21,310
I love your choice of ingredients.
I really like hogget.
800
00:46:21,350 --> 00:46:23,790
I think
it's really well cooked here.
801
00:46:23,830 --> 00:46:25,790
Your hen-of-the-woods mushroom
as well,
802
00:46:25,830 --> 00:46:28,150
giving real proper earthiness.
803
00:46:28,190 --> 00:46:32,910
Hogget nuggets. Crispy
on the outside, soft meat inside.
804
00:46:32,950 --> 00:46:36,350
I love your spiced plum sauce
with that.
805
00:46:36,390 --> 00:46:41,910
Grey mushroom never, ever
makes a good-looking puree.
806
00:46:41,950 --> 00:46:43,510
Almost looks like cement. Yeah.
807
00:46:43,550 --> 00:46:46,870
But I'm enjoying your flavours
and textures. I really, really am.
808
00:46:48,430 --> 00:46:52,030
The celeriac fondant is absolutely
fantastic, beautifully cooked,
809
00:46:52,070 --> 00:46:55,230
nutty and rich
with the butter going through it.
810
00:46:55,270 --> 00:46:58,670
The yeast sauce as well
also has that flavour,
811
00:46:58,710 --> 00:47:02,470
almost of meatiness, but nuttiness
that comes from roasting that yeast,
812
00:47:02,510 --> 00:47:07,110
which is great. For me, things
on here are made very, very well.
813
00:47:07,150 --> 00:47:08,910
It needs a bit more seasoning
814
00:47:08,950 --> 00:47:11,510
because it could be a little bit
more robust,
815
00:47:11,550 --> 00:47:14,190
but with 1 hour and 45 minutes,
cooking hogget is really brave.
816
00:47:14,230 --> 00:47:16,110
I'm surprised you got it done
in the time
817
00:47:16,150 --> 00:47:18,670
cos it's very, very tender
and it's well-flavoured.
818
00:47:22,870 --> 00:47:25,750
It wasn't terrible.
It wasn't glowing.
819
00:47:25,790 --> 00:47:27,950
I wish I'd have taken
the mushroom puree off
820
00:47:27,990 --> 00:47:30,590
because that's what Ally
told me to do.
821
00:47:30,630 --> 00:47:34,070
But I'm really pleased that
they enjoyed the hogget because,
822
00:47:34,110 --> 00:47:36,990
you know, it was raised at home.
It means a lot.
823
00:47:39,510 --> 00:47:42,110
Dedicated to his fiancee Anna,
824
00:47:42,150 --> 00:47:45,230
Brin's South American-inspired dish
825
00:47:45,270 --> 00:47:49,790
is pan-fried fillet of beef
coated in Colombian coffee,
826
00:47:49,830 --> 00:47:51,750
poached langoustine tails,
827
00:47:51,790 --> 00:47:56,230
steamed mussels,
seared scallops in butter,
828
00:47:56,270 --> 00:48:00,070
a langoustine
and chimichurri ceviche,
829
00:48:00,110 --> 00:48:03,510
cassava chips and tempura samphire
830
00:48:03,550 --> 00:48:05,990
served on mashed potato
831
00:48:06,030 --> 00:48:08,470
with a caipirinha gel,
832
00:48:08,510 --> 00:48:10,830
chorizo crumb
833
00:48:10,870 --> 00:48:15,030
and a langoustine chilli
and coconut moqueca sauce.
834
00:48:24,510 --> 00:48:27,470
You, my fine friend,
have an incredible talent.
835
00:48:27,510 --> 00:48:29,710
Thank you.
836
00:48:29,750 --> 00:48:34,190
Your fillet steak, perfectly cooked
with a bitterness around the edge
837
00:48:34,230 --> 00:48:36,550
that comes from that coffee.
838
00:48:37,870 --> 00:48:41,070
Your scallop has beautiful
caramelisation on the outside.
839
00:48:41,110 --> 00:48:43,150
Your langoustine are perfect.
840
00:48:43,190 --> 00:48:48,670
The moqueca sauce is like
the finest of French prawn bisques.
841
00:48:48,710 --> 00:48:53,150
There's almost a coconut sweetness
there, and it's delicious.
842
00:48:53,190 --> 00:48:57,470
And it is a perfect demonstration
of great cookery
843
00:48:57,510 --> 00:48:59,550
from someone with a perfect touch
and timing.
844
00:49:01,030 --> 00:49:02,910
Thank you so much.
845
00:49:02,950 --> 00:49:03,990
Boom.
846
00:49:06,670 --> 00:49:10,550
In this plate here, I've sat
at a bar and drank huge amounts
847
00:49:10,590 --> 00:49:13,590
of really strong liquor,
like tequila cachaca.
848
00:49:13,630 --> 00:49:16,670
I've gone to the seaside
and had ceviche rich with lime
849
00:49:16,710 --> 00:49:18,070
and a little bit of chilli.
850
00:49:18,110 --> 00:49:20,230
I bounced around
in the finest restaurants,
851
00:49:20,270 --> 00:49:21,710
eating scallops and langoustine,
852
00:49:21,750 --> 00:49:25,270
and then I've gone to an Argentina
barbecue and eaten steak
853
00:49:25,310 --> 00:49:27,550
which has been charred across flame.
854
00:49:27,590 --> 00:49:30,910
You captured every single essence
of those flavours of South America.
855
00:49:30,950 --> 00:49:33,710
I think it's fantastic.
It gives me shivers.
856
00:49:39,470 --> 00:49:41,870
Just blown away
by the judges' comments.
857
00:49:41,910 --> 00:49:44,990
Every time you go in there, you have
to show them that you've improved,
858
00:49:45,030 --> 00:49:48,670
you've learned and you've grown. And
all of that's gone into that today.
859
00:49:48,710 --> 00:49:51,990
I think Anna will be really proud
of me and I cannot wait to tell her.
860
00:49:54,430 --> 00:49:59,350
Last up is Abi, who has
dedicated her dish to her mum,
861
00:49:59,390 --> 00:50:02,670
and served sous vide salmon
in lime oil,
862
00:50:02,710 --> 00:50:05,990
with a red shrimp, cucumber
and tomato ceviche
863
00:50:06,030 --> 00:50:08,550
topped with black puffed rice
864
00:50:08,590 --> 00:50:12,150
served with a cucumber,
lime and coriander sorbet,
865
00:50:12,190 --> 00:50:17,190
and a mayonnaise, lime and chilli
dressing split with a coriander oil.
866
00:50:22,470 --> 00:50:25,550
Your seafood is cured
really beautifully.
867
00:50:25,590 --> 00:50:28,630
Slippery but soft,
but still melts in your mouth.
868
00:50:28,670 --> 00:50:33,070
I think the flavour of your sorbet
with that puffed rice is fantastic.
869
00:50:33,110 --> 00:50:36,870
When you add the sorbet, which is
quite rich, onto the actual dish,
870
00:50:36,910 --> 00:50:39,870
the prawn survives,
but the salmon doesn't.
871
00:50:39,910 --> 00:50:42,870
The salmon flavour disappears
and you just get a texture.
872
00:50:44,150 --> 00:50:47,150
The predominant flavour on here
is one of freshness
873
00:50:47,190 --> 00:50:48,990
and citrus zinginess,
874
00:50:49,030 --> 00:50:53,550
and the fish is a lovely
cool texture in a creamy sauce
875
00:50:53,590 --> 00:50:57,270
with a really sharp citrus dressing.
I think it's great.
876
00:50:57,310 --> 00:51:01,310
In saying that, it's not
as ambitious in its processes
877
00:51:01,350 --> 00:51:06,190
as other contestants, and I don't
think you have got the presentation
878
00:51:06,230 --> 00:51:08,470
as smart as you normally do.
879
00:51:08,510 --> 00:51:11,030
But I'm very much enjoying
eating it.
880
00:51:14,030 --> 00:51:18,110
Oh, annoyed. I just wanted to show
a different range of techniques
881
00:51:18,150 --> 00:51:21,430
and different ideas, so maybe
it looked a little less ambitious
882
00:51:21,470 --> 00:51:24,550
than normal, but I didn't feel
like I was being less ambitious.
883
00:51:24,590 --> 00:51:27,750
You OK?Yeah. Good.Yeah.
884
00:51:31,710 --> 00:51:33,950
What an extraordinary round.
885
00:51:33,990 --> 00:51:39,190
Some food today was just absolutely
exceptional, of the highest order.
886
00:51:39,230 --> 00:51:42,310
That was a judging of two halves,
I think. Well done, boys.
887
00:51:42,350 --> 00:51:44,750
It's just so tough, though,
isn't it?
888
00:51:44,790 --> 00:51:46,310
That pressure of that kitchen.
889
00:51:46,350 --> 00:51:51,150
We now have, I think, the toughest
judging of the competition.
890
00:51:51,190 --> 00:51:55,350
For one of these right now, they
do not get a shot at the trophy.
891
00:51:55,390 --> 00:51:56,870
I mean, that's heartbreaking.
892
00:51:58,310 --> 00:52:02,910
Brin is cooking like
a celebrated fine-dining chef.
893
00:52:02,950 --> 00:52:05,590
I totally agree.
It was a fantastic plate of food,
894
00:52:05,630 --> 00:52:08,070
a story of his travels
through South America,
895
00:52:08,110 --> 00:52:10,110
full of vibrancy
and full of flavour.
896
00:52:10,150 --> 00:52:13,990
Brin has definitely got himself
a place in the final.
897
00:52:14,030 --> 00:52:16,270
For me, there's one other,
898
00:52:16,310 --> 00:52:17,990
and that's Chris.
899
00:52:18,030 --> 00:52:19,710
Chris didn't give us one dish.
900
00:52:19,750 --> 00:52:21,670
Chris gave us at least five,
901
00:52:21,710 --> 00:52:24,710
and all of them exceptional.
He's a showman.
902
00:52:24,750 --> 00:52:27,470
We expect a show,
but the food and the flavours,
903
00:52:27,510 --> 00:52:31,310
the textures and the sensations
were fantastic.
904
00:52:31,350 --> 00:52:34,310
He has got to go through
to the final cook-off.
905
00:52:34,350 --> 00:52:37,510
That leaves a conversation
about Abi and Louise.
906
00:52:37,550 --> 00:52:41,150
Whew! Who stays and who goes?
907
00:52:41,190 --> 00:52:44,670
I liked the flavours of Abi's dish.
908
00:52:44,710 --> 00:52:49,590
Very, very refreshing. Not
as ambitious as others in the room.
909
00:52:49,630 --> 00:52:52,230
I think Abi's food was addictive.
There's no two ways about it.
910
00:52:52,270 --> 00:52:54,630
The sorbet with the lime
and the cucumber, the coriander
911
00:52:54,670 --> 00:52:57,110
working really nice with the prawns.
For me,
912
00:52:57,150 --> 00:53:01,310
the salmon got lost amongst
that great combination of flavours.
913
00:53:01,350 --> 00:53:05,750
Louise showed a great deal
of ambition AND use of ingredients
914
00:53:05,790 --> 00:53:10,230
you don't often see. Hen-of-the-wood
mushroom and, of course, the hogget.
915
00:53:10,270 --> 00:53:12,950
The flavours on the plate
were woody and nutty
916
00:53:12,990 --> 00:53:15,150
with a little bit
of sharp sour plum.
917
00:53:15,190 --> 00:53:19,270
It was a really nice addition,
but it needed some more seasoning.
918
00:53:19,310 --> 00:53:21,870
It just needed a bit more oomph.
919
00:53:21,910 --> 00:53:26,070
Abi or Louise -
who goes through to our final?
920
00:53:28,070 --> 00:53:30,750
It would mean the world to get into
the final three. It's obvious, like,
921
00:53:30,790 --> 00:53:33,230
when you go into this competition,
you want to get to the end.
922
00:53:33,270 --> 00:53:35,470
So, a little nervous
for the results.
923
00:53:35,510 --> 00:53:38,390
I'm not sure
what they're going to do.
924
00:53:38,430 --> 00:53:42,870
If I leave today,
I've had an absolute blast.
925
00:53:42,910 --> 00:53:47,190
It's been an incredible journey.
I've changed as a cook and a person.
926
00:53:47,230 --> 00:53:50,310
It would be a shame
if I didn't go through.
927
00:53:59,830 --> 00:54:03,870
What wonderful talent we have
in this kitchen right now.
928
00:54:03,910 --> 00:54:06,550
All four of you are exceptional.
929
00:54:06,590 --> 00:54:09,390
I hope you are very, very proud
of your achievements
930
00:54:09,430 --> 00:54:12,710
cos we are incredibly proud of you.
Well done.
931
00:54:14,190 --> 00:54:17,630
But, as you know, we've only got
three places in the final.
932
00:54:20,230 --> 00:54:22,550
Two of you today
933
00:54:22,590 --> 00:54:25,750
have been absolutely exceptional.
934
00:54:28,470 --> 00:54:30,710
Chris.
935
00:54:30,750 --> 00:54:32,550
Brin.
936
00:54:32,590 --> 00:54:34,110
Congratulations.
937
00:54:34,150 --> 00:54:36,910
You're through to the final.
Thank you.
938
00:54:41,390 --> 00:54:44,230
Abi and Louise.
939
00:54:44,270 --> 00:54:48,510
One of you is going through to
the final. One of you is leaving us.
940
00:54:51,430 --> 00:54:53,830
The contestant leaving us...
941
00:54:58,510 --> 00:54:59,990
..is Abi.
942
00:55:01,270 --> 00:55:06,030
Abi, thank you. It's been
an incredible journey for you.
943
00:55:10,390 --> 00:55:13,270
I would really like to see
what happens to you next,
944
00:55:13,310 --> 00:55:16,390
cos you are an amazing talent
for somebody so young. Well done.
945
00:55:16,430 --> 00:55:17,870
Thank you.
946
00:55:22,510 --> 00:55:25,390
Obviously a little bit gutting to be
going home at this stage, so close,
947
00:55:25,430 --> 00:55:27,950
but the whole competition
has been a challenge
948
00:55:27,990 --> 00:55:29,750
from start to finish.
949
00:55:29,790 --> 00:55:33,070
I'm definitely really proud
of what I've achieved.
950
00:55:33,110 --> 00:55:37,150
One of the best experiences
of my life. Just really grateful.
951
00:55:40,470 --> 00:55:45,430
You're in the final three.
Boys... Well done,
952
00:55:45,470 --> 00:55:49,390
all three of you.
Please keep pushing.
953
00:55:49,430 --> 00:55:53,270
Keep reaching for the skies. One
of you is going to lift that trophy.
954
00:55:55,390 --> 00:55:57,590
Final three is just unbelievable.
955
00:55:57,630 --> 00:56:00,590
Just got to do that one more time.
If I'm not trying to win it,
956
00:56:00,630 --> 00:56:03,190
then there's no point
in me being here.
957
00:56:03,230 --> 00:56:05,310
It means the world.
958
00:56:05,350 --> 00:56:08,470
Oh, dear.
I'm not going to cry today. Um...
959
00:56:10,550 --> 00:56:12,790
It means an awful, awful lot. Um...
960
00:56:12,830 --> 00:56:15,670
I feel like I'm regaining myself.
961
00:56:15,710 --> 00:56:18,910
I'm, you know, I'm coming back.
It's great.
962
00:56:20,110 --> 00:56:22,630
I cannot believe it.
963
00:56:22,670 --> 00:56:25,790
I'm going to have, uh, Kim
on the phone screaming,
964
00:56:25,830 --> 00:56:29,470
and the rest of my family. And
I can't wait to go and tell them.
965
00:56:29,510 --> 00:56:31,830
It'll be unbelievable
and out of this world
966
00:56:31,870 --> 00:56:33,750
if I get to hold that trophy.
967
00:56:37,790 --> 00:56:39,630
Next time...
968
00:56:39,670 --> 00:56:41,230
Come on, come on, come on, come on.
969
00:56:41,270 --> 00:56:43,790
..it's the MasterChef final.
970
00:56:45,590 --> 00:56:47,990
Whoa! Oh, no!
971
00:56:48,030 --> 00:56:50,470
The show must go on. Wow!
972
00:56:52,790 --> 00:56:55,910
Yay! Now, that's fun.
973
00:56:55,950 --> 00:56:57,910
I think it's magical.
974
00:56:59,190 --> 00:57:02,510
I think
this is just brilliantly clever.
975
00:57:02,550 --> 00:57:07,150
Our MasterChef Champion 2024 is...