0:00:03 > 0:00:06Danny,
0:00:06 > 0:00:08Michael and Emma
0:00:08 > 0:00:15have spent the last six weeks battling it out for the coveted MasterChef crown.
0:00:16 > 0:00:21It's their penultimate challenge. It's their last big test before the final cook-off.
0:00:21 > 0:00:28What an extraordinary day for our three finalists! This is what they have been working towards.
0:00:33 > 0:00:37Every single challenge, the bar is just set a little bit higher.
0:00:37 > 0:00:42Things are definitely getting more serious as we're heading towards the final challenge.
0:00:42 > 0:00:47I want to do the best I possibly can. You give it everything or just simply don't bother.
0:01:01 > 0:01:06Today, at the one Michelin-starred restaurant Gauthier Soho,
0:01:06 > 0:01:12the three finalists will face their most demanding culinary challenge yet.
0:01:15 > 0:01:19In just over three hours, they will be serving lunch
0:01:19 > 0:01:22to four of Britain's most respected chefs.
0:01:26 > 0:01:32And the chef whose food they will have to execute to perfection is Alexis Gauthier.
0:01:33 > 0:01:35It's a very high standard here.
0:01:35 > 0:01:40I've got my name above the door. If it's not good enough, I just won't serve it.
0:01:40 > 0:01:44Alexis began his career in his native Provence
0:01:44 > 0:01:49before heading to Monaco to train under the legendary Alain Ducasse
0:01:49 > 0:01:52and won his first Michelin star aged just 27.
0:01:53 > 0:01:56At this level, concentration is key.
0:01:56 > 0:02:01You need to think about what you are doing all the time. You need to be at your best.
0:02:01 > 0:02:07In 2010, he opened Gauthier Soho to critical acclaim
0:02:07 > 0:02:10and within months was awarded a Michelin star.
0:02:10 > 0:02:14A classical French restaurant, it's a fine dining place,
0:02:14 > 0:02:16so everything is very refined.
0:02:16 > 0:02:20My expectations are going to be very, very, very high.
0:02:22 > 0:02:28Today is about as big as it gets. If they want this title, they've got to get it right.
0:02:29 > 0:02:31The pressure is now so,
0:02:31 > 0:02:36so pumped up that, you know, any of us could burst at a moment's notice.
0:02:37 > 0:02:42Cooking for chefs is probably the hardest challenge of all.
0:02:42 > 0:02:45You are trying to create food for the best of the best.
0:02:45 > 0:02:47It has to be perfect.
0:02:47 > 0:02:50If it's not perfect, they'll tear it apart.
0:02:51 > 0:02:53Good morning.
0:02:53 > 0:02:55- Good morning.- I'm Alexis.- I'm Emma.
0:02:55 > 0:02:59- I'm Danny.- Hi, Danny. - Michael.- Hi, Michael.
0:02:59 > 0:03:05Welcome into my beautiful kitchen. You will cook my dishes today for some top Michelin-starred chefs.
0:03:05 > 0:03:11- They are very, very demanding. I don't want you to let me down. Ready for it?- Certainly.- Yes, Chef.
0:03:11 > 0:03:13- Let's start to work.- Thank you.
0:03:21 > 0:03:25Danny, you'll do the starter which is a medley of seafood,
0:03:25 > 0:03:27miso curd and Parmesan crisps.
0:03:27 > 0:03:31This is a little smoker, one of the tools we use.
0:03:34 > 0:03:37We smoke it a little bit.
0:03:39 > 0:03:44We put it in front of the guest, we open and all the smoke will go away,
0:03:44 > 0:03:46served with smoked bonito broth.
0:03:46 > 0:03:50You have to think about how you will enjoy this dish.
0:03:50 > 0:03:55If you go to a restaurant, you will expect the broth to taste beautiful like the sea,
0:03:55 > 0:04:00and because it's a Japanese influenced dish, you want to feel the light Japanese touch,
0:04:00 > 0:04:03so not too strong, very refined.
0:04:03 > 0:04:06- Good luck.- Thank you. I'll need it.
0:04:06 > 0:04:10This is definitely taking skill and technique to another level.
0:04:10 > 0:04:15There's a lot going into this - three hours. It's tough. I'll have to push it.
0:04:15 > 0:04:18Michael, you are going to prepare the main course.
0:04:21 > 0:04:23Roasted pigeon with olives,
0:04:23 > 0:04:26served with Swiss chard,
0:04:26 > 0:04:32stuffed with heart and liver from the pigeon, obviously, some little legs slowly cooked,
0:04:32 > 0:04:35and this covered in beautiful pigeon jus.
0:04:37 > 0:04:40This is a very precise dish, OK?
0:04:40 > 0:04:42It can go wrong in many areas.
0:04:42 > 0:04:47You can overcook your pigeon and then that's it. There's no way back.
0:04:47 > 0:04:49- Have you cooked pigeon before?- No. - Good.
0:04:49 > 0:04:55- I want you to cook it the way I do. - Brilliant.- Good luck.- Thank you, Chef.- Off you go.- Thank you.
0:04:56 > 0:05:00I have never, ever cooked anything even close to this.
0:05:00 > 0:05:06I've never cooked pigeon. I've never even eaten heart. Pigeon heart? I've never had that.
0:05:06 > 0:05:12I want to do a good job. I want to be proud by the end of today. Today is going to be an incredible day.
0:05:14 > 0:05:17OK, Emma, you are preparing the pudding
0:05:17 > 0:05:21which is fruits rotis a la vanille.
0:05:23 > 0:05:28Roasted fruits with vanilla, shortbread, some pineapple crisps,
0:05:28 > 0:05:31served with yogurt sorbet in a caramel tube
0:05:31 > 0:05:34and a lovely fruit sauce.
0:05:34 > 0:05:37- OK?- Yeah. It looks amazing.
0:05:37 > 0:05:44It's delicious and this particular dish shows the skill of someone who cooks with sugar.
0:05:44 > 0:05:46It's a very technical dish.
0:05:46 > 0:05:48- Yes.- OK.- Looks it.
0:05:48 > 0:05:54- Cook it like it was for yourself, for the people you love.- Yes.- Off you go.- Thank you, Chef.- No problem.
0:05:56 > 0:06:02You look at something like that and you think, "There's no possible way that I can make that."
0:06:02 > 0:06:09The pressure of knowing that top-flight chefs are upstairs waiting to eat my food,
0:06:09 > 0:06:13it's quite intense, it's quite intense, yeah.
0:06:22 > 0:06:27Danny's seafood medley starter requires him to prepare and perfectly cook
0:06:27 > 0:06:29five different types of shellfish.
0:06:31 > 0:06:35There's a lot to go into it - langoustines, lobster, crab, all sorts.
0:06:35 > 0:06:39A lot of techniques, a lot of skill, a lot of pressure.
0:06:41 > 0:06:45A key element of his dish is the intense, smoked bonito broth.
0:06:45 > 0:06:49To get all the flavour in the broth, you've got to smash everything up,
0:06:49 > 0:06:53get all the meat out, all the juices out, then cook it right down.
0:06:55 > 0:06:58He then starts to make his curd,
0:06:58 > 0:07:01a Japanese influenced dish made with eggs,
0:07:01 > 0:07:06and flavoured with miso, sake and yuzu, an East Asian citrus fruit.
0:07:06 > 0:07:12You've got to make sure they're all even, then this goes into the steamer to be cooked.
0:07:12 > 0:07:16- You don't want to overcook it because of the eggs inside.- OK.
0:07:16 > 0:07:22- You don't want it to become an omelette. You want it to stay like a creme brulee, nice and smooth.- OK.
0:07:28 > 0:07:30Have you tried this?
0:07:30 > 0:07:33- Not yet, no.- You need to try it.- OK.
0:07:33 > 0:07:37You need to understand how it's actually concentrating.
0:07:37 > 0:07:43Some of the taste is sticking on the side. We use this to clean the side of the pan. This is all the taste.
0:07:43 > 0:07:48You can imagine, it evaporates and it sticks against the side.
0:07:48 > 0:07:51Remember, every five or ten minutes, you need to try it.
0:07:51 > 0:07:56- You need to understand how the concentration of the taste is happening.- OK.
0:07:58 > 0:08:04For the main course, Michael has the difficult task of carefully butchering five whole pigeons.
0:08:06 > 0:08:12Leaving the breasts intact, he has to delicately remove the legs, heart and liver.
0:08:13 > 0:08:18This is the hardest thing I've ever had to do - prep five entire pigeons from scratch.
0:08:18 > 0:08:24I've taken out all their bits, their head, their neck. I'm now cutting up their heart and their liver.
0:08:24 > 0:08:27It's just incredibly full-on.
0:08:27 > 0:08:33- You haven't finished the pigeons? - Still prepping.- You need to hurry up or you'll be late.- Yes, Chef.
0:08:38 > 0:08:43- It's a step above anything you've cooked before, isn't it? - Massively a step above.
0:08:43 > 0:08:47I'm just trying to stay focused, Gregg, and get this done.
0:08:47 > 0:08:51- There's not a lot of time left. - What's the most difficult bit?
0:08:51 > 0:08:55At the moment, just prepping the bird, but then it'll be cooking it.
0:08:55 > 0:08:58Pigeon has to be cooked perfectly.
0:08:58 > 0:09:04You've got no room for manoeuvre, especially not when you're cooking for Michelin-star chefs.
0:09:05 > 0:09:09Next, Michael begins to make the base for his jus
0:09:09 > 0:09:12by frying the pigeon carcasses.
0:09:15 > 0:09:18Michael, come here, please.
0:09:18 > 0:09:21The recipe says it has to be roasted to a golden colour.
0:09:21 > 0:09:27- This jus is too pale. This is a nothing jus. This is not appetising.- Right.
0:09:27 > 0:09:32- We'll have to do something about it.- OK.- Let's carry on, let's carry on.
0:09:32 > 0:09:37It's a classic Michael mistake. I didn't caramelise the carcass of the pigeons enough.
0:09:37 > 0:09:42There's a way out of it, we think, but it's just an annoying mistake to make so early on.
0:09:50 > 0:09:52Voila!
0:09:52 > 0:09:58With her yogurt sorbet in the freezer, Emma starts on the most complex component of her dish -
0:09:58 > 0:10:01the vanilla sugar tuile.
0:10:02 > 0:10:07She begins by heating the sugar mixture to exactly 170 degrees.
0:10:09 > 0:10:13While it cools, Emma starts on her shortbread biscuits.
0:10:15 > 0:10:18It's a very, very technical dish.
0:10:19 > 0:10:23The vanilla tube is already giving me the fear.
0:10:23 > 0:10:27I'm just very interested to see if I can pull this off.
0:10:31 > 0:10:34So, Emma, how are you doing?
0:10:34 > 0:10:38OK. I've just, um...blitzed the stuff for the vanilla thing.
0:10:38 > 0:10:41OK, what does your instinct tell you on this one?
0:10:41 > 0:10:46Given that I've never made it before, I'm not entirely sure.
0:10:46 > 0:10:52- I can tell you it's pretty good. - OK, great.- You've started your quince compote?- Yes.- It's not too sweet?
0:10:52 > 0:10:58- No.- How do you know? Have you tried it?- Not yet.- How do you know if it's too sweet then?
0:10:58 > 0:11:04- I don't think it's too sweet. I think it's bang on.- Because you just tried it.- It's bang on.- Exactly.
0:11:08 > 0:11:11Upstairs, the guests have arrived.
0:11:28 > 0:11:31OK, guys, we've got one hour, so let's move, let's move.
0:11:32 > 0:11:37The chefs have arrived. This kitchen is just about to get a little bit hotter.
0:11:42 > 0:11:47They're doing very well. The dishes are not easy. It's the first time they see it.
0:11:47 > 0:11:53If they understand what we are trying to do, I think they are going to do it, it's going to be good.
0:11:53 > 0:11:57Danny begins cutting the fragile Parmesan crisps
0:11:57 > 0:12:00that will top his seafood medley and miso curd.
0:12:00 > 0:12:02You need to think about it.
0:12:02 > 0:12:06It has to be dry. If it's wet, it's going to be soft.
0:12:06 > 0:12:10- I think you should put it back in the oven for another minute.- OK.
0:12:10 > 0:12:16Danny is struggling on the crisp because he has never done it. He needs to understand the texture.
0:12:16 > 0:12:21Playing with the temperature of the oven, understanding the exact moment
0:12:21 > 0:12:26where the Parmesan is perfectly melted, but not too dry, not too wet. It's difficult.
0:12:26 > 0:12:28I need five.
0:12:28 > 0:12:32Fingers crossed, we might just get five out of this.
0:12:34 > 0:12:38- All sorts of things going on. There's a lot to balance.- There is.
0:12:38 > 0:12:44- Hopefully, it will all come together. - Don't say "hopefully" in front of Alexis too often.
0:12:44 > 0:12:47- We all live in hope.- Well, maybe.
0:12:49 > 0:12:54Michael is busy braising the pigeon legs and has begun his Swiss chard millefeuille,
0:12:54 > 0:12:59but with service fast approaching, he hasn't even started cooking the breasts.
0:12:59 > 0:13:03I'm really, really scared that they are not going to be on time.
0:13:03 > 0:13:06- You need to hurry up. Start the pigeons now.- Right.
0:13:06 > 0:13:12Remember, we need the pigeon to be cooked to carry on the jus because this is too pale.
0:13:12 > 0:13:14Do the pigeon, do the pigeon.
0:13:14 > 0:13:18- Just trust your instinct.- OK. - Yeah, exactly.
0:13:22 > 0:13:25- It's a bit hot, your pan.- Right.
0:13:27 > 0:13:29Put them in the oven.
0:13:29 > 0:13:35Michael's got a very difficult dish. I think he spent too much time butchering the pigeon.
0:13:35 > 0:13:40He needs to hurry up because otherwise, he's going to be at least 15 minutes late.
0:13:40 > 0:13:44- We check them in five minutes, OK? - OK.- Let's go.
0:13:48 > 0:13:53Emma is ready to start the delicate task of rolling her sugar tuiles.
0:14:00 > 0:14:03I've done it. Look at that!
0:14:08 > 0:14:14- Emma, how are you doing?- Look, I've made those two.- Yes, they are very good. Wow, that's amazing!
0:14:14 > 0:14:19Yes, it's very thin. Perfect. It looks like it's made by a chef.
0:14:19 > 0:14:22Made by the chef. Beautiful. Well done.
0:14:22 > 0:14:26She's got to keep on working hard. She's got lots more to do.
0:14:26 > 0:14:30She's got to make a biscuit, a sauce, cook fruits and dry the pineapple.
0:14:30 > 0:14:34She's going to have to get her head down and motor through it.
0:14:47 > 0:14:53Looking at the menu, I don't think there's an easy dish in there. Each dish is complicated.
0:14:53 > 0:14:57Chefs of a high calibre would have trouble getting them right.
0:14:57 > 0:15:03Big pressure for them, so it'll be interesting to see if they can deliver something tasty on the plate.
0:15:03 > 0:15:09Yeah, I wouldn't enjoy cooking for us, so God knows what they're thinking!
0:15:11 > 0:15:1420 minutes to go, Danny. What needs to be done?
0:15:14 > 0:15:18I'm waiting for my sauce to reduce down. The misos are in the oven.
0:15:18 > 0:15:24- I've cooked the scallops and the langoustines, and then plate up.- That 20 minutes will fly.- It will do.
0:15:24 > 0:15:27It's going to fly!
0:15:28 > 0:15:31Just add a little bit. It has to be moist.
0:15:32 > 0:15:35Pepper? Have you put in pepper? OK.
0:15:35 > 0:15:37Lemon juice.
0:15:39 > 0:15:41I think Danny is doing very well.
0:15:41 > 0:15:48He has understood the concept of the dish. He's now concentrating on the final taste, which is what I wanted.
0:15:48 > 0:15:54"A seafood medley with a smoked bonito broth, miso curd and Parmesan crust."
0:15:54 > 0:15:58The danger is losing the delicate flavours of the seafood.
0:15:58 > 0:16:03There's a lot of big flavours that can completely mask all them, so it's about balance.
0:16:03 > 0:16:08We are going to set the pass, OK? Allez, let's go! Take this. Put one on each.
0:16:08 > 0:16:10How are the curds? Are they good?
0:16:14 > 0:16:17The consistency of the curd is perfect.
0:16:17 > 0:16:20One spoon, nicely.
0:16:20 > 0:16:22Yeah, perfect.
0:16:22 > 0:16:27Allez, go, go, go! You need to be faster, otherwise it will be cold.
0:16:28 > 0:16:32You put the caviar on the top of it. Very good.
0:16:32 > 0:16:36Go for it. Just don't be scared, OK? Yeah.
0:16:36 > 0:16:38Switch it on.
0:16:38 > 0:16:41OK, gentle, gentle.
0:16:43 > 0:16:47Yeah, good. Good, good, good, good.
0:16:51 > 0:16:53Allez, service, please!
0:16:56 > 0:16:59Let's go, let's go.
0:16:59 > 0:17:03- Congratulations.- It's a pleasure... I think.- I think it's good.
0:17:03 > 0:17:06- I'm very proud of the way you did it.- Thank you.
0:17:07 > 0:17:12For me, it tasted good. It went out looking as it was supposed to look.
0:17:12 > 0:17:14So at the moment, I'm quite pleased.
0:17:17 > 0:17:23Wow, what an entrance! What a visual, stunning start to a meal! Absolutely brilliant.
0:17:24 > 0:17:30Danny's starter is a seafood medley with caviar and a Parmesan crisp,
0:17:30 > 0:17:34miso curd and a smoked bonito broth.
0:17:42 > 0:17:45The seafood is cooked right. The lobster is nicely cooked.
0:17:45 > 0:17:51There's bits of crab in there. It's well balanced. In a lot of chefs' hands, it would end up in disaster.
0:17:51 > 0:17:56It's easy to do a Parmesan tuile if it's thick. To get it thin like that is a delicate thing.
0:17:56 > 0:18:01The cooking of the miso curd, for me, is fantastic and the seasoning is excellent.
0:18:01 > 0:18:05Good cooking, great flavour into the bisque. Very impressed.
0:18:08 > 0:18:14Smokiness and then a completely mild creaminess and then sweet shellfish.
0:18:14 > 0:18:18- Absolutely lovely. - It's very, very delicious.
0:18:18 > 0:18:24Now I'm hoping Danny can see that if you put technical ability with loads and loads of flavour,
0:18:24 > 0:18:26that's the thing you're searching for.
0:18:28 > 0:18:32- Michael, you've got 15 minutes before we send this dish.- Yes, Chef.
0:18:32 > 0:18:35You need to have this ready as soon as possible.
0:18:38 > 0:18:42- It's not cooked.- What? - Touch it again, touch it again.
0:18:42 > 0:18:46It's two more minutes at least. Put it back in the oven, please.
0:18:48 > 0:18:53Pigeon and Swiss chard, they're the things I love to eat and cook with.
0:18:53 > 0:18:58There's nothing worse than al dente Swiss chard. It's got to be cooked properly, hasn't it?
0:18:58 > 0:19:01- Nicely parallel to each other. - Yeah.
0:19:01 > 0:19:07It is a challenge. It's not a dish that even I would probably consider putting on a menu.
0:19:08 > 0:19:12OK, they are ready for us upstairs. Let's go.
0:19:12 > 0:19:15- Get your pigeon from the oven.- Yeah. - Allez, let's go.
0:19:16 > 0:19:20- Yeah, cooked. Finish your Swiss chard.- Yeah.
0:19:21 > 0:19:26The leg... No. Be careful, the jus and the legs are spitting.
0:19:27 > 0:19:31- Agh! It's dead.- No, don't say that. - Give me some water.
0:19:31 > 0:19:33Just a touch. Vas-y, vas-y!
0:19:33 > 0:19:35Better.
0:19:35 > 0:19:39OK... OK, it's all right. Let's leave it here.
0:19:41 > 0:19:46You need to be faster. You need to be faster, faster, faster, faster.
0:19:46 > 0:19:51Michael's main is not going to be on time. Those starters have been cleared. That main should have gone.
0:19:53 > 0:19:55We're a little late.
0:19:58 > 0:20:01You need to be faster. Just go for it.
0:20:01 > 0:20:05- They are hungry upstairs. They want to eat.- Yes, Chef.
0:20:06 > 0:20:10The legs in the middle, two per plate. Just go for it.
0:20:11 > 0:20:15You put two breasts on each plate. They are beautifully cooked.
0:20:17 > 0:20:21- This delicious sauce, don't be tight with it.- Yes, Chef.
0:20:21 > 0:20:23Allez, like this one. Go, go, go!
0:20:23 > 0:20:27Don't shake. Yeah, very good, very good. Allez, allez, allez!
0:20:27 > 0:20:30Beautiful.
0:20:32 > 0:20:34Perfect. Let's go.
0:20:38 > 0:20:41Service, please!
0:20:43 > 0:20:47- Good.- Nice one.- Well done. - Thank you so much.- Amazing.
0:20:47 > 0:20:53For someone who has cooked pigeon for the first time, it was perfect. I'm very proud of you. Well done.
0:20:53 > 0:20:56Thank you so much. Thank you.
0:21:00 > 0:21:04Yeah, that was by far the hardest thing I have ever done. Ever.
0:21:04 > 0:21:08I guess I've done everything that I can at this stage.
0:21:08 > 0:21:12I've put everything I've got into it and I hope the guys upstairs love it.
0:21:12 > 0:21:17Michael's dish is roasted pigeon breast and braised legs,
0:21:17 > 0:21:21Swiss chard millefeuille layered with pigeon heart and liver,
0:21:21 > 0:21:24and an olive and thyme jus.
0:21:24 > 0:21:29Beautiful presentation. Probably gives you an indication of why it was a bit late. Quite intricate.
0:21:37 > 0:21:40Wow, what a dish! I think it's stunning.
0:21:40 > 0:21:45The pigeon is cooked absolutely perfect for me. I think it's wonderful.
0:21:45 > 0:21:48The black olives and the offal work so well together.
0:21:48 > 0:21:53The Swiss chard works well. I like the iron flavour coming through from the offal.
0:21:53 > 0:21:56That's really nice. The olive is a bit different.
0:21:56 > 0:22:00I like my pigeon cooked just a little bit more than that.
0:22:00 > 0:22:05Good combination, good balance of flavour. You can taste everything which is good.
0:22:05 > 0:22:09To think that this was an amateur that cooked this, amazing, fantastic.
0:22:09 > 0:22:13It's something I would be very happy to serve. Stunning dish.
0:22:15 > 0:22:19Michael has to be really pleased with that.
0:22:19 > 0:22:23Beautifully cooked, wonderfully tender. A really lovely dish.
0:22:23 > 0:22:27I can't leave this alone. I'm going to have to have one of these legs.
0:22:27 > 0:22:29Hmm!
0:22:38 > 0:22:43- Emma, how are you doing? - I'm doing OK, I think. This is about to go in the machine.
0:22:43 > 0:22:46Those are moments away from being ready.
0:22:46 > 0:22:48Oh! But it needs to be roasted.
0:22:48 > 0:22:51It needs to have a little bit more colour.
0:22:51 > 0:22:55- Yeah.- That's not going to happen if you cover the fruits.- I see.
0:22:55 > 0:23:01- Take the cover off?- Yeah, we need to concentrate the taste. We don't want the fruit staying in the same jus.
0:23:06 > 0:23:09I'm really interested in the dessert,
0:23:09 > 0:23:14how they'll balance all this fruit - pineapple, apple, plum, pear, quince, and pineapple crisps.
0:23:14 > 0:23:19It's a challenging dish for an amateur, one you would have put them through their paces downstairs.
0:23:20 > 0:23:26- All right, Emma, we've got the go-ahead, so let's finish this dish. - Yes, Chef.- Allez, let's go.
0:23:26 > 0:23:30Put a little bit of the pineapple here on the right-hand side.
0:23:30 > 0:23:34Allez, neatly, neatly. You need to be faster.
0:23:34 > 0:23:37Yeah, very nice. Just a touch, OK?
0:23:37 > 0:23:42Your shortbread on top of it. Parallel, parallel.
0:23:43 > 0:23:47Put your vanilla with the fruits. Gently, just on the top of it.
0:23:47 > 0:23:50Toss it a bit. Stop. OK, come back here.
0:23:50 > 0:23:51Yeah.
0:23:53 > 0:23:56Apple, pineapple and plum, OK?
0:23:56 > 0:23:58Hmm!
0:23:58 > 0:24:01OK, and then the vanilla pod.
0:24:01 > 0:24:04Now, you're going to have to fill up those...
0:24:04 > 0:24:08- Ohhh!- You need to be gentle.
0:24:12 > 0:24:15Allez, well done. Beautiful.
0:24:15 > 0:24:18Bring it to the pass, bring it to the pass.
0:24:20 > 0:24:21Go, go, go!
0:24:21 > 0:24:24- Yay!- Well done, Emma. - Service, please!
0:24:28 > 0:24:32- Emma, well done. You did very well. - I really enjoyed myself.
0:24:32 > 0:24:38It was very technical, this dish, especially the little roll with the sorbet and...
0:24:38 > 0:24:42To be fair, it's as good as one we would have served here.
0:24:42 > 0:24:46- Well done. - Thank you very much, Chef. - I'll give you a kiss.- Yes, please.
0:24:46 > 0:24:48- Well done.- Thanks.
0:24:48 > 0:24:50She blushed.
0:24:50 > 0:24:53I did blush a bit.
0:24:54 > 0:24:59I have just made some Michelin-star food for Michelin-star chefs.
0:24:59 > 0:25:04We'll wait and see if they liked it, but heebie-jeebies, that's pretty awesome!
0:25:06 > 0:25:11Emma has made vanilla-roasted apple, pineapple, plum and pear
0:25:11 > 0:25:16on a shortbread biscuit with pineapple crisps
0:25:16 > 0:25:19and a vanilla sugar tuile filled with yogurt sorbet.
0:25:21 > 0:25:24- It looks fantastic. - It does look very attractive.
0:25:24 > 0:25:28And it will not have been easy, that's for sure.
0:25:36 > 0:25:39I think that yogurt sorbet is amazing.
0:25:39 > 0:25:44I think it was really tart, really sharp. Beautiful, beautiful.
0:25:44 > 0:25:47The shortbread's a marvel. It's difficult to get it right.
0:25:47 > 0:25:50That's got that short texture and it melts in the mouth.
0:25:50 > 0:25:55This tuile, I mean... That's not easy for an amateur, is it?
0:25:55 > 0:26:00The person who has done this dessert should be very proud. I really enjoyed it.
0:26:06 > 0:26:10- Whoa!- Lots of different textures, lots of different flavours.
0:26:10 > 0:26:15A huge amount of skill and a lot of work gone into that. Good job, Emma.
0:26:15 > 0:26:18She's absolutely nailed that. That is beautiful.
0:26:21 > 0:26:28This is a restaurant with a fantastic reputation and, today, I think those three guys did this restaurant proud.
0:26:30 > 0:26:35I think Alexis will be very pleased with what's been delivered today, all three courses.
0:26:35 > 0:26:37It was very, very special.
0:26:37 > 0:26:44Amateur cooks have produced stuff that you would happily pay for in a restaurant of this standard.
0:26:51 > 0:26:55Massive congratulations. You nailed every single dish.
0:26:55 > 0:27:02On behalf of myself and the chefs, you've done yourselves proud and you've done Alexis proud. Well done!
0:27:02 > 0:27:04Thank you very much. Thank you.
0:27:07 > 0:27:09Overall, they have excelled.
0:27:09 > 0:27:14The three of them really showed that they are extremely gifted cooks.
0:27:14 > 0:27:20Danny was very good and actually would be a wonderful chef to have in a kitchen, a real soldier.
0:27:20 > 0:27:22I like that.
0:27:22 > 0:27:28Today's been a good day. It shows how far we've come. Going into the "final" final, it's all very even.
0:27:28 > 0:27:33Michael had a few problems due to a very tough recipe,
0:27:33 > 0:27:39but he put it out, he delivered a wonderful dish, so really well done to Michael.
0:27:39 > 0:27:45An incredible day. I've probably learnt more today than I have over the last couple of weeks.
0:27:45 > 0:27:48Just spending time in that kitchen has been the best.
0:27:48 > 0:27:51Emma did very well today.
0:27:51 > 0:27:55She never got scared. She just went for it and that's very rare.
0:27:55 > 0:27:58It was brilliant today. I loved every single minute of it.
0:27:58 > 0:28:03It's really buoyed me up. I'm feeling really psyched up now for the final.
0:28:06 > 0:28:11If our three can show anywhere near the form they reached today, we are in for an incredible final.
0:28:11 > 0:28:13I cannot wait!
0:28:21 > 0:28:24Tomorrow night, the journey ends.
0:28:25 > 0:28:29Either Danny, Emma or Michael
0:28:29 > 0:28:33will be crowned Celebrity MasterChef Champion.
0:28:33 > 0:28:37Come on, guys, you've got to push it. Come on.
0:28:37 > 0:28:41Today is the day for the MasterChef Champion to step forward.
0:29:08 > 0:29:12Subtitles by Red Bee Media Ltd