0:00:02 > 0:00:06Two rival amateur cooks are temporarily turning their homes into restaurants.
0:00:06 > 0:00:11- I would not have eaten that. - I'm pretty confident, unless a huge catastrophe happens.
0:00:11 > 0:00:15They have just one day and a budget of up to £200.
0:00:15 > 0:00:17Pretty scary, actually.
0:00:18 > 0:00:2120 strangers will be judging the results,
0:00:21 > 0:00:25and it'll be entirely up to them how much or how little they pay.
0:00:28 > 0:00:29That pudding was stunning.
0:00:29 > 0:00:32The main course...
0:00:32 > 0:00:34was a no-no, I'm afraid.
0:00:34 > 0:00:39So, can either of our cooks deliver the goods or, more importantly, make any money?
0:00:47 > 0:00:50Hello and welcome to Instant Restaurant,
0:00:50 > 0:00:54the show that turns home cooks into budding restaurateurs
0:00:54 > 0:01:01for one night only and where the diners judge the results and decide how much they want to pay.
0:01:01 > 0:01:05So, will either of our cooks make a profit?
0:01:05 > 0:01:1030-year-old foodie Mathilde Ville works in PR.
0:01:10 > 0:01:15I'm in love with French food, and that's why we're opening
0:01:15 > 0:01:18a French bistro restaurant tonight in Wimbledon.
0:01:18 > 0:01:24The menu will be based on French dishes from different regions of France.
0:01:24 > 0:01:29Mathilde moved to London from Paris a year ago to join her fiance,
0:01:29 > 0:01:33bringing with her a passion for food she learned from her mother.
0:01:33 > 0:01:40It's a way for me to express my creativity, and I really enjoy it.
0:01:40 > 0:01:46She'll be cooking against 31-year-old local-radio DJ, Paul Hayes.
0:01:46 > 0:01:49I'm going to be cooking a fusion of French and Italian.
0:01:49 > 0:01:52Hopefully, the food is going to be top notch and will bowl people over.
0:01:52 > 0:01:57And while Mathilde learned in France, Paul found food in South West London.
0:01:57 > 0:02:02Well, it started when I did a cooking course in Fulham, and since that course,
0:02:02 > 0:02:08I just couldn't stop cooking. It sort of really did inspire me, and I think it surprised me so much that
0:02:08 > 0:02:11what I did was edible and actually really nice and tasty.
0:02:11 > 0:02:17I've never cooked for that many people, though, so this is going to be a completely new experience.
0:02:17 > 0:02:20But it isn't just about the food.
0:02:20 > 0:02:25Part of the challenge is for the cooks and helpers to transform their homes into unique restaurants,
0:02:25 > 0:02:31where the subtle ambience might just make the difference between a profit or a loss.
0:02:35 > 0:02:39Mathilde's instant restaurant concept is classic French chic.
0:02:39 > 0:02:45Our main idea was to create a high-end Parisian bistro ambience.
0:02:45 > 0:02:50So I guess with the chairs and the way the table is set and
0:02:50 > 0:02:58with the different posters hanging on the walls, I think that the whole atmosphere is going to work well.
0:02:58 > 0:03:02To bolster the French ambience, she's drafted in
0:03:02 > 0:03:06Belgian fiance David and his friend Elliot...from South Wales.
0:03:06 > 0:03:09I've already tasted some of these, so I know they're very good.
0:03:09 > 0:03:11Mathilde and I really like
0:03:11 > 0:03:15the whole idea behind not just the food but the presentation,
0:03:15 > 0:03:18making sure that things look good.
0:03:18 > 0:03:24And whenever we have people, an evening at ours, we like to make them
0:03:24 > 0:03:27feel special and that they actually are going to have a good evening out.
0:03:27 > 0:03:32And if that's not enough, Mathilde has a French fancy planned for later.
0:03:32 > 0:03:38We're going to have a little surprise tonight, but I don't want to tell you more about it now.
0:03:38 > 0:03:43Meanwhile, Paul is taking a massive gamble and blown £100,
0:03:43 > 0:03:47half of his budget, not on food but on sand,
0:03:47 > 0:03:52a lot of sand. He's turning his Wimbledon front room
0:03:52 > 0:03:56- into Treasure Island. - We're making a beach
0:03:56 > 0:03:59in the sitting room. So we've got a blue tarpaulin, which is going
0:03:59 > 0:04:05to hopefully look like the sea, and then this bit will be the beach bit.
0:04:05 > 0:04:08Paul's second in command is his friend and work colleague Andrew,
0:04:08 > 0:04:12who will also be maitre d' as soon as he's pumped up the parrots.
0:04:12 > 0:04:16Paul's quite a calm person, but he does get stressed if there's a lot happening at once.
0:04:16 > 0:04:18I don't know if he realises how much
0:04:18 > 0:04:23there's going to be happening at once when I'm running in the kitchen every five minutes.
0:04:23 > 0:04:25But this isn't just a beach.
0:04:25 > 0:04:31As well as parrots, there's gold and jewels and a treasure chest that doubles as a wine cooler!
0:04:33 > 0:04:37Ladies and gentlemen, meet your hosts for this evening.
0:04:37 > 0:04:39Jack Sparrow?
0:04:39 > 0:04:42Not really Johnny Depp, is it, particularly?
0:04:42 > 0:04:46Oh, this is going to be a nightmare, cooking in this!
0:04:46 > 0:04:49THEY LAUGH
0:04:49 > 0:04:54Something tells me we're in for an interesting evening.
0:04:54 > 0:04:59To make this a fair food fight, we've given both cooks an allowance of up to £200.
0:04:59 > 0:05:04However, after going nuts on pirate costumes and sand,
0:05:04 > 0:05:07Paul's chipped in another 56 quid of his own,
0:05:07 > 0:05:12meaning he needs to take over £25 a head just to break even.
0:05:12 > 0:05:17Mathilde, however, is delivering French chic on a bargain-basement budget.
0:05:17 > 0:05:22She's asked for just £90 so, in order for her to break even,
0:05:22 > 0:05:24only needs £9 per diner.
0:05:24 > 0:05:29The hat might have to come off right this minute, actually, but don't worry, it will go back on.
0:05:29 > 0:05:35- Oh!- So it's a battle between English eccentricity and classic French sophistication.
0:05:36 > 0:05:38We're going to do it. We're going to succeed.
0:05:38 > 0:05:41We're going to impress everybody!
0:05:41 > 0:05:42Whoo!
0:05:42 > 0:05:48Each instant restaurant will be judged by ten strangers drawn from different walks of life.
0:05:48 > 0:05:51The only things they have in common are that they all live locally,
0:05:51 > 0:05:56they've all brought their wallets and they're all really hungry.
0:05:56 > 0:05:58Very good to meet you.
0:05:58 > 0:06:00Mathilde. Nice to meet you.
0:06:00 > 0:06:07If either Mathilde or Paul fail to impress, they could be heading for a loss.
0:06:07 > 0:06:09Hi, I'm Mathilde. Nice to meet you.
0:06:09 > 0:06:13In the dining room, Elliot's poised, ready to greet the guests.
0:06:13 > 0:06:15Welcome to Mathilde's Cuisine.
0:06:15 > 0:06:19Please come in. Seat yourselves where you feel most comfortable.
0:06:19 > 0:06:23They do, obediently and quietly, possibly a little too quietly.
0:06:23 > 0:06:26I was expecting it to be less formal.
0:06:26 > 0:06:28But it feels a lot more formal at the moment.
0:06:28 > 0:06:31I'm sure we'll liven up with a couple more wines.
0:06:31 > 0:06:34So much for the demure French dining experience.
0:06:34 > 0:06:37Elliot, crack the wine open, will you?
0:06:37 > 0:06:41Over at Paul's, the pirates are on parade. Are you going to be all right waitering in that?
0:06:41 > 0:06:44Well, I can't see, I've lost 50% of my vision.
0:06:44 > 0:06:47Maybe you should take the eye patch off if you're waitering,
0:06:47 > 0:06:50because otherwise... I don't want you falling over the tables, mate.
0:06:50 > 0:06:53Maybe a little less swashbuckling, Andrew!
0:06:53 > 0:06:55Hello! Good evening.
0:06:55 > 0:06:57Welcome to Pirates' Lodge.
0:06:57 > 0:06:59- Do come in.- Fantastic. Thank you.
0:06:59 > 0:07:02If you'd just like to come round...
0:07:02 > 0:07:04Yeah, fab. The layout's brilliant.
0:07:04 > 0:07:08- Skull and crossbones.- A bit like a smugglers' cove. I suppose that's what it's supposed to be.
0:07:08 > 0:07:11It's offering a really good concept.
0:07:11 > 0:07:14Well, Paul's pirate theme seems to have gone down well.
0:07:14 > 0:07:18Maybe the gamble will pay off, and hopefully Mathilde's guests
0:07:18 > 0:07:22will start to relax now the wine's flowing.
0:07:22 > 0:07:27But for now it's all about the menu, so bring on the starters.
0:07:32 > 0:07:39Mathilde's choice of starter is between a courgettienne or parcel of tomatoes and mozzarella, and
0:07:39 > 0:07:44aubergine caviar, sun-dried tomatoes and Parmesan cream farine -
0:07:44 > 0:07:47layered aubergines, tomatoes and a creamy sauce.
0:07:47 > 0:07:51These dishes are really sophisticated, and
0:07:51 > 0:07:56I think they are going to be a good introduction to what the evening is going to be for the guest.
0:07:56 > 0:07:58Wow!
0:07:58 > 0:08:00That looks quite scary.
0:08:00 > 0:08:06The kind of place I like to eat, actually, but maybe take along a translation book as well.
0:08:06 > 0:08:10Mathilde began her first starter, the courgettiene,
0:08:10 > 0:08:13seven hours before the diners arrived.
0:08:13 > 0:08:15That's forward planning for you.
0:08:15 > 0:08:19I need to, what we say, "blanchir", in French,
0:08:19 > 0:08:26so it's basically just to cook for a few minutes and then put the courgette with the tomatoes and
0:08:26 > 0:08:33the Mozzarella in a ramekin and set aside in the fridge for a few hours.
0:08:33 > 0:08:37The first time I made it, it was quite bland,
0:08:37 > 0:08:41so I've been working on it for a few times now.
0:08:41 > 0:08:46I think this one will be actually the best I have ever made.
0:08:46 > 0:08:48Let's hope so after all that effort.
0:08:48 > 0:08:52And Mathilde has been no less organised with her second starter,
0:08:52 > 0:08:58the aubergine farine, which is prepared in advance with just the sauce left to cook to order.
0:08:58 > 0:09:04That's Parmesan cream, so I'm mixing Parmesan with creme fraiche.
0:09:07 > 0:09:09Pre-prepared aubergine pulp is layered
0:09:09 > 0:09:11with cherry tomatoes cooked in balsamic vinegar,
0:09:11 > 0:09:15before the cooled Parmesan creme is drizzled over the top.
0:09:15 > 0:09:22I'm pretty confident, unless a huge catastrophe happens, but it shouldn't be the case!
0:09:22 > 0:09:24So all's going well in the kitchen.
0:09:24 > 0:09:30But a catastrophe may still be on the cards, as Mathilde's waiting team seem to be letting her down.
0:09:30 > 0:09:32I'm sorry about that.
0:09:32 > 0:09:36And in the privacy of the diners' den, it hasn't gone unnoticed.
0:09:36 > 0:09:38The waiters got confused with the starters.
0:09:38 > 0:09:42They were giving what I ordered to my daughter
0:09:42 > 0:09:46and what my daughter ordered to me, and in two other cases beside me.
0:09:46 > 0:09:49- That's the old guy's. - That's the old guy's?- Yeah.
0:09:49 > 0:09:54Finally, everyone gets what they ordered, even the old guy.
0:09:54 > 0:09:57Please enjoy the rest of your meal.
0:09:57 > 0:10:00But was the food worth the wait?
0:10:00 > 0:10:01That's really nice.
0:10:01 > 0:10:05It's really nice. It's a really, really nice combination,
0:10:05 > 0:10:07and I'm really surprised at how well it works.
0:10:07 > 0:10:11So it's nice, lovely. I had the aubergine as a starter.
0:10:11 > 0:10:16And initially, when it arrived, I wasn't sure about how it would taste,
0:10:16 > 0:10:19but actually it tasted far better than it looked.
0:10:19 > 0:10:25It's very difficult to cook aubergines and don't make them get really soggy.
0:10:25 > 0:10:28This is perfect.
0:10:28 > 0:10:31It's cooked, but it's not soggy.
0:10:31 > 0:10:37- It's really tasty. - It wasn't seasoned quite as much as I would personally season my food.
0:10:37 > 0:10:41A little bit of salt and pepper, I guess, that's it.
0:10:41 > 0:10:46It seems that despite the service hiccups, Mathilde's starters have gone down pretty well.
0:10:46 > 0:10:49Everybody seems very happy about it.
0:10:49 > 0:10:52That's very good news. It's a very good start.
0:10:52 > 0:10:58From the gentle ambience of Mathilde's instant restaurant, we pop back to Parrot Lodge,
0:10:58 > 0:11:03where the pirate party's swinging along with a yo-ho-ho and a bottle of...Chardonnay?!
0:11:03 > 0:11:08So, what cut-throat canapes has Paul got up his big leather sleeve?
0:11:08 > 0:11:14Well, for his starters, there's sauteed squid with garlic and chilli,
0:11:14 > 0:11:19or chicken liver pate, made from free-range chickens.
0:11:19 > 0:11:23The squid is always one of my favourite starters. Really simple but very tasty.
0:11:23 > 0:11:29And of course in this case, they were specifically plucked from the waters around Treasure Island.
0:11:29 > 0:11:33So, they sound very interesting starters.
0:11:33 > 0:11:35And quite adventurous, actually.
0:11:35 > 0:11:40And I know that squid can be difficult to cook, and pate is not easy either.
0:11:40 > 0:11:45In complete contrast to super-organised Mathilde,
0:11:45 > 0:11:49- Paul's approach has been a little more...casual. - Yeah, that should be fine.
0:11:49 > 0:11:50That's perfect. Thank you.
0:11:50 > 0:11:56By lunchtime, Mathilde had been in the kitchen for several hours, while Paul was still shopping.
0:11:56 > 0:12:01I'll feel a lot better when one of the starters
0:12:01 > 0:12:04is in the fridge and ready to be served with some toast.
0:12:04 > 0:12:09When Paul finally made it into his kitchen, the restaurant was only a few hours from opening.
0:12:09 > 0:12:13I'm kind of fusing two recipes together and also just putting in
0:12:13 > 0:12:16whatever the hell I think would work, and I'm sure they have orange.
0:12:16 > 0:12:21This with brandy, I'm sure it'll be nice. I mean, those flavours I'm sure will be great. So...
0:12:21 > 0:12:26But I've got to stop cooking it now, otherwise it's not going to be pink in the middle.
0:12:26 > 0:12:31- So that'll do on that.- A sprinkle of orange zest, a glug of brandy, a pot of cream and a dash of luck.
0:12:31 > 0:12:33Paul's recipe for success?
0:12:33 > 0:12:36Chuck it all in and hope for the best.
0:12:36 > 0:12:38I think this is looking OK.
0:12:38 > 0:12:41I'm just going to do the lot, actually. It looks about right.
0:12:41 > 0:12:44Ooh, I'm not sure, Paul.
0:12:44 > 0:12:49Yeah, no, That should be about right. Well, I guess we'll find out in a minute. Let's do the whizzing.
0:12:49 > 0:12:51It's looking very soupy.
0:12:51 > 0:12:54Is it meant to look soupy?
0:12:54 > 0:12:56It's a very light colour.
0:12:56 > 0:13:01Yes, it is a bit, but what's it taste like?
0:13:01 > 0:13:02It's very...
0:13:02 > 0:13:06orangey and very creamy.
0:13:06 > 0:13:08I think that's OK. I think that's all right.
0:13:08 > 0:13:12With the right texture, because that's obviously not the texture it'll be...
0:13:12 > 0:13:14It is a little bit sickly, maybe, I don't know.
0:13:14 > 0:13:17"A little bit sickly"? Ooh, that doesn't sound promising.
0:13:17 > 0:13:22Paul's other starter, sauteed squid with garlic and chilli, is cooked to order.
0:13:22 > 0:13:28So while his diners work up an appetite out in Pirate Paradise, he's sweating it out in the galley.
0:13:28 > 0:13:32The squid's just gone in now with the chilli and garlic,
0:13:32 > 0:13:35although it's slightly different to the way I...
0:13:35 > 0:13:38It seems to be quite watery for some reason.
0:13:38 > 0:13:41That bit was OK. It needs a little more chilli, I think.
0:13:41 > 0:13:43It needs a bit more taste.
0:13:43 > 0:13:47So while Paul quickly adds more taste, Andrew waits for the starters.
0:13:47 > 0:13:54Three chicken liver pates, three normal ones, one without toast, and two more squid, please.
0:13:54 > 0:13:56- I need a glass of wine.- Yeah?
0:13:56 > 0:14:01Not sure hitting the bottle's the best idea, though I suppose he is a pirate.
0:14:01 > 0:14:05Finally, the first starters are plated up and ready to go. Almost.
0:14:05 > 0:14:10- Does this look all right?- Yeah, yeah, but everyone's here now, so they're all waiting for their food.
0:14:10 > 0:14:12Yes, well, I'm trying to cook it.
0:14:12 > 0:14:15Pretty scary. Pretty scary, actually.
0:14:15 > 0:14:20Oh, well, at least Andrew seems to know what he's doing.
0:14:20 > 0:14:25This is one thing I know nothing about is waiting or serving people, so...
0:14:25 > 0:14:28- Yeah.- Andrew, the three squids are done, if you want to take them out.
0:14:30 > 0:14:34The first rule of waiting? Make sure the customers don't.
0:14:34 > 0:14:38- Oh, yeah, and make sure you set the table properly.- Cheers.
0:14:38 > 0:14:39Thank you very much for the napkin.
0:14:39 > 0:14:46There was a few mistakes - no side plate, no butter knife, no napkin, no condiments.
0:14:46 > 0:14:49Well, at least he remembered to bring the food out,
0:14:49 > 0:14:52although in the case of the pate, maybe he shouldn't have bothered.
0:14:52 > 0:14:55It's all right.
0:14:55 > 0:14:59- Nothing, really.- Nothing at all? Not even a bit sickly?
0:14:59 > 0:15:01It was very bland.
0:15:01 > 0:15:05It never had no flavour at all to it.
0:15:05 > 0:15:08It was just a creamy paste.
0:15:08 > 0:15:11It did absolutely nothing for me.
0:15:11 > 0:15:15Oh, dear. Let's hope the squid goes down better.
0:15:15 > 0:15:18I had the squid, and I thought it was very, very good.
0:15:18 > 0:15:21It wasn't overcooked, it wasn't undercooked,
0:15:21 > 0:15:25and it was very, very good. As good as I've had in very good restaurants.
0:15:25 > 0:15:30High praise, indeed. So Andrew carries the good news and some empty plates back to the kitchen.
0:15:30 > 0:15:33The starters went down well, Paul.
0:15:33 > 0:15:35Great. That's amazing.
0:15:35 > 0:15:37Are you happy with that? Does it help you along?
0:15:37 > 0:15:40Yeah, that's really amazing!
0:15:40 > 0:15:43Yeah, that's really, really amazing to hear, actually.
0:15:43 > 0:15:47The water's going down well, and they're all serving their own wine.
0:15:47 > 0:15:50The water? What kind of a pirate party is this?
0:15:50 > 0:15:53Amazing, as Paul would say.
0:15:53 > 0:15:59I think he's quite happy that his diners have actually turned up and seem to be enjoying themselves.
0:15:59 > 0:16:02Meanwhile, everything is going perfectly to plan for Mathilde,
0:16:02 > 0:16:06but you know what they say about the best-laid plans.
0:16:10 > 0:16:15- On to the main courses, and at Mathilde's Cuisine... - Still smiles on faces!
0:16:15 > 0:16:16..there's turkey paupiettes -
0:16:16 > 0:16:19that's stuffed turkey steaks to you and me -
0:16:19 > 0:16:22with a mushroom sauce, or trout papillote,
0:16:22 > 0:16:26trout cooked in a parcel with almonds and sauteed leeks.
0:16:26 > 0:16:29The trout are one of my favourite dishes,
0:16:29 > 0:16:32and it comes from the centre of France, in Loire, where I grew up.
0:16:32 > 0:16:36I wouldn't know a paupiette from a papillote, I must say.
0:16:36 > 0:16:38It's all French to me.
0:16:38 > 0:16:45I'm going to make eight paupiettes, just to leave a good choice to people, and I'm going for
0:16:45 > 0:16:52six trouts. I think it was a good balance between both.
0:16:52 > 0:16:55Naturally, Mathilde prepared her turkey paupiettes
0:16:55 > 0:16:59hours in advance by beating them flat and removing the gristly bits.
0:16:59 > 0:17:02I'm just making sure that the paupiette is not too thick,
0:17:02 > 0:17:05otherwise it would be too filling for the guests.
0:17:05 > 0:17:08She then stuffed each fillet with bacon,
0:17:08 > 0:17:13mushrooms, garlic and parsley before making the paupiette, or parcel.
0:17:13 > 0:17:17As turkey can be dry, Mathilde then slow-cooked them
0:17:17 > 0:17:20in a sauce of wild and button mushrooms, garlic and creme fraiche.
0:17:20 > 0:17:26The turkey has spent at least a good two hours or three hours
0:17:26 > 0:17:29in the oven with all the juice.
0:17:29 > 0:17:34And when I took the pot out of the oven, there was no juice left.
0:17:34 > 0:17:40So it means that the turkey has absorbed all the juice, and so,
0:17:40 > 0:17:43basically, it's not going to be dry.
0:17:43 > 0:17:47Well, that's her theory, but we'll just have to wait and see what the diners make of it.
0:17:49 > 0:17:56Mathilde's spent over £20 on her other main course, a French classic, trout with almonds.
0:17:56 > 0:18:03I chose trout because I wanted to give the choice to people between fish and meat.
0:18:03 > 0:18:08And I know that I also wanted to choose a product of the season.
0:18:08 > 0:18:12Each fish is stuffed with fried shallots, tomatoes, dill and
0:18:12 > 0:18:15a squeeze of lemon juice before being wrapped in a foil parcel.
0:18:15 > 0:18:21I am also going to use a bit of white wine
0:18:21 > 0:18:25just to help the trout not to get too dry.
0:18:25 > 0:18:31With a scattering of browned almonds, the trout will be baked fresh for any diner who orders it.
0:18:32 > 0:18:36The trout is stuffed with shallots, tomatoes and dill.
0:18:36 > 0:18:40- The trout has been boned? - Yes, definitely.
0:18:40 > 0:18:44Oh, now, I'm not sure, but I can't actually remember seeing Mathilde fishing any bones out.
0:18:44 > 0:18:45Are there any in there?
0:18:45 > 0:18:49It's difficult to tell without having a mouthful.
0:18:49 > 0:18:56Good job there's those slow-cooked and succulent turkey paupiettes to fall back on.
0:18:56 > 0:18:58I'm jealous, already.
0:19:01 > 0:19:03They seem to like the look of it
0:19:03 > 0:19:06but the proof of the paupiettes and papillotes is in the eating.
0:19:06 > 0:19:10It's really nice. But I thought it was going to be de-boned.
0:19:10 > 0:19:13I thought they'd have taken the bones out.
0:19:13 > 0:19:17So I'm having to kind of put my fingers in my mouth every two seconds to pull one out.
0:19:17 > 0:19:24- Oh, and she's not the only one. - My friend who I was with, Rory, he said, "I'll have the fish."
0:19:24 > 0:19:25I said I'd have the mushroom one.
0:19:25 > 0:19:30But other people around the table had the fish on the understanding it didn't have bones in it.
0:19:30 > 0:19:35It's not a problem fish having bones in it, It's perfectly understandable, acceptable,
0:19:35 > 0:19:40but having been told that beforehand, maybe I wouldn't have dived in and had a mouthful of bones.
0:19:40 > 0:19:42Ooh, sounds like he has a bone to pick.
0:19:42 > 0:19:45And when the fish is sent back to the kitchen, so has Mathilde.
0:19:45 > 0:19:48One person had actually asked when we started
0:19:48 > 0:19:52presenting the menu if the fish had been de-boned, and I said yes at that time.
0:19:52 > 0:19:54So I told him I was sorry about that.
0:19:54 > 0:19:58He was fine, but of course it isn't always pleasant.
0:19:58 > 0:20:03Fortunately, super-cool Mathilde picks her way calmly through the crisis.
0:20:03 > 0:20:10No, I understand that for some people it's not easy to deal with the bones,
0:20:10 > 0:20:12and I appreciate that.
0:20:14 > 0:20:17- Thank you.- Thank you.
0:20:19 > 0:20:22And with the fish bones in the bin, it's time to talk turkey.
0:20:23 > 0:20:28Personally, I thought it was a bit dry. I wasn't the greatest fan of it.
0:20:28 > 0:20:31And it really did need the mushroom sauce to add to it.
0:20:31 > 0:20:34I had to ask for extra sauce, because it did get a little bit dry.
0:20:34 > 0:20:38The sauce that came with it, for me, wasn't enough.
0:20:38 > 0:20:41Someone is asking for some extra mushroom sauce, because they love
0:20:41 > 0:20:46the sauce with the rice and with the paupiette of turkey.
0:20:46 > 0:20:51Oh, bless him, I don't think he's realised that they're ordering extra because the turkey's dry.
0:20:51 > 0:20:56It's an honour for the cook to be asked for more sauce.
0:20:56 > 0:20:59So I'm very happy, actually.
0:20:59 > 0:21:02Unaware of the dry turkey debacle,
0:21:02 > 0:21:06Mathilde puts in an appearance to apologise for the bony fish.
0:21:06 > 0:21:08If only they'd notice her.
0:21:08 > 0:21:12..and the person they spoke to, I was sitting behind.
0:21:12 > 0:21:14- That's my claim to fame.- Hello.
0:21:14 > 0:21:17I just wanted to check if everything was all right.
0:21:17 > 0:21:23And I heard that some people had a bit of issue with the bones,
0:21:23 > 0:21:27so I'm sorry that the fish came with ones, but
0:21:27 > 0:21:32- I'm happy to hear that everything is going all right.- Very tasty.
0:21:32 > 0:21:35Thank you so much. Well, I'm so happy you're enjoying it,
0:21:35 > 0:21:40and I'm going to go back to my kitchen to make sure that everything will be ready for dessert.
0:21:40 > 0:21:42Thank you.
0:21:42 > 0:21:45Well, either everyone's being terribly polite
0:21:45 > 0:21:49or they've developed a sudden taste for dry turkey and fish bones.
0:21:49 > 0:21:53Wonder if they'll remain as courteous when the cabaret arrives.
0:21:54 > 0:21:59Over at Paul's, the grog's still flowing and the good times rolling,
0:21:59 > 0:22:04but will the diners still be laughing after Paul's next culinary offerings?
0:22:04 > 0:22:09For his mains, he's serving up a choice of wild mushroom risotto
0:22:09 > 0:22:14or pan-fried sea bass served with chickpeas and a sauce of tomatoes, garlic and capers.
0:22:14 > 0:22:20Risotto is a classic and pretty much everybody loves it, so that, hopefully, should be nice and safe.
0:22:20 > 0:22:24With the sea bass, it was actually a dish I had in Florence for the first time and
0:22:24 > 0:22:28it really blew me away, so I'm pretty sure that will go down well.
0:22:28 > 0:22:31So, the risotto can be very hard to get right,
0:22:31 > 0:22:35but I love the option of the sea bass with the tomato and the caper.
0:22:35 > 0:22:37For me, that's a perfect pirate dish.
0:22:37 > 0:22:40The risotto, I need to get going, really.
0:22:40 > 0:22:47Hopefully, there's a method in his madness, but Paul's leaving everything to the last minute.
0:22:47 > 0:22:49Again.
0:22:49 > 0:22:52LAUGHTER
0:22:52 > 0:22:54Well, they're having fun, aren't they?
0:22:54 > 0:22:57That's the idea.
0:22:57 > 0:23:01For the risotto, Paul's fried onion with garlic and added rice.
0:23:01 > 0:23:03Er, right, this is really sticking, Paul.
0:23:03 > 0:23:07For perfect risotto, the stock should be added slowly.
0:23:08 > 0:23:11Or if you're Paul, in one great mugful.
0:23:11 > 0:23:13And I'll keep that boiling away.
0:23:13 > 0:23:16Right, I'm going to
0:23:16 > 0:23:19keep those going. They've got to take 20 minutes.
0:23:19 > 0:23:23They're dried mushrooms, so they've got to take 20 minutes.
0:23:23 > 0:23:28So while the mushrooms soak, Paul gets cracking on the sauce for the sea bass.
0:23:28 > 0:23:32That's tinned tomatoes, capers and garlic all nonchalantly
0:23:32 > 0:23:36- thrown together in true Paul style in a bubbling pan.- I think it's OK.
0:23:36 > 0:23:40The garlic got a bit burnt. And I'm now tipping it all over the side.
0:23:40 > 0:23:45I chose it because I had it in Florence and it was really delicious with the sauce and the chickpeas.
0:23:45 > 0:23:47I really liked that combination.
0:23:47 > 0:23:50But I haven't actually cooked it, no.
0:23:50 > 0:23:53But I feel comfortable enough with it,
0:23:53 > 0:24:00but it's all timing. Oh, my God, the mushrooms take 20 minutes to just boil!
0:24:00 > 0:24:02What was I going to do just then?
0:24:02 > 0:24:05All right, so two of these are ready to go out pretty soon.
0:24:05 > 0:24:08Where's the plate? I don't know where to put anything!
0:24:08 > 0:24:11- It's so annoying.- It's all here.
0:24:11 > 0:24:13There's a fly on that one.
0:24:13 > 0:24:15Where am I supposed to put it?
0:24:15 > 0:24:18With the sea bass fillets beautifully cooked,
0:24:18 > 0:24:22Paul then smothers them in a thick layer of tomato sauce.
0:24:24 > 0:24:27Tell me how many more sea bass I need to do in a minute.
0:24:27 > 0:24:32It's chaos in the kitchen, but Andrew's somehow managing to keep his cool front of house.
0:24:32 > 0:24:36The service has been great. The pirates are walking around.
0:24:36 > 0:24:39It's been really good. He's been really attentive to things.
0:24:39 > 0:24:45Let's hope that Paul's sea bass will earn equally glowing reviews, if any of the diners can find it.
0:24:46 > 0:24:50The sauce doesn't go well with the sea bass.
0:24:50 > 0:24:52The main course? A bit disappointed.
0:24:52 > 0:24:56The flavour of the tomato sauce overpowered the sea bass.
0:24:56 > 0:24:58You can't really taste the sea bass.
0:24:58 > 0:25:01And the presentation
0:25:01 > 0:25:04is really not up to restaurant standard.
0:25:04 > 0:25:09The main course...is a no-no, I'm afraid.
0:25:09 > 0:25:10He really did spoil the fish.
0:25:10 > 0:25:15What he had done was presented the fish with tomato sauce splattered on top.
0:25:15 > 0:25:16That's how it came.
0:25:16 > 0:25:18The presentation wasn't good.
0:25:18 > 0:25:23Oh, dear. And the bad news is that the sea bass orders are flooding in
0:25:23 > 0:25:27- and they all have to be cooked to order at the last minute.- Six more.
0:25:27 > 0:25:29- Six more sea bass?- Yeah.
0:25:29 > 0:25:32- Right. Let's get those done. - We need to get this risotto.
0:25:32 > 0:25:36If I can get a sea bass and a risotto now... The people are waiting for their next...
0:25:36 > 0:25:40- I've served two people, so I need to serve the other two. - Right, well, I...
0:25:40 > 0:25:46- That looks really good. Great, we're there. So we're there. So how many more sea bass?- Six more.
0:25:46 > 0:25:51Maybe the risotto will save the day. You never know.
0:25:51 > 0:25:57- Lovely!- Thank you very much. - Lovely. Very, very lovely. Thank you.
0:25:57 > 0:26:01The flavours were wonderful. Lots of white wine in there coming through.
0:26:01 > 0:26:05Enjoyed it, and it filled me up just right, just the right amount.
0:26:05 > 0:26:07Yeah, I thoroughly enjoyed mine.
0:26:07 > 0:26:10I don't think there was a bad thing to say.
0:26:10 > 0:26:15In fact, the risotto looks so good, it's given one diner food for thought.
0:26:15 > 0:26:19- Would that be quite rude if I changed my order?- Oh, you'd like to try the risotto?
0:26:19 > 0:26:23- If it's possible, yes. - OK, yeah, let me take this for you.
0:26:29 > 0:26:34One of our guests has returned the sea bass and said he'd quite like to try the risotto.
0:26:34 > 0:26:36So it's not looking good.
0:26:36 > 0:26:40But luckily, we've got a fair bit of risotto, so I'm happy to take one out to him.
0:26:40 > 0:26:43- One risotto, sir. - Thank you very much. Thank you.
0:26:45 > 0:26:48- The risotto is lovely.- And it isn't long before others follow suit.
0:26:48 > 0:26:53Has he cooked my sea bass, or may I have the risotto?
0:26:53 > 0:26:55Right, we want another risotto.
0:26:55 > 0:27:00Someone else has changed their order, because they think that the risotto looks so good.
0:27:00 > 0:27:02- Seriously. - You can't do that in restaurants.
0:27:02 > 0:27:03Actually, Paul, they can.
0:27:03 > 0:27:06I just I saw the way it came out.
0:27:06 > 0:27:10I think I was expected a whole fish and then bit on the side, really.
0:27:10 > 0:27:12Sea bass is just a really lovely fish.
0:27:14 > 0:27:17And I also saw the reaction of some of my guests.
0:27:17 > 0:27:21No, I think the presentation's fine. This is exactly how I had it in Florence.
0:27:21 > 0:27:27It couldn't be more authentic Italian, because it is exactly the same in presentation,
0:27:27 > 0:27:29that's for sure. And I'd imagine taste.
0:27:29 > 0:27:31I mean, I could have done with more time
0:27:31 > 0:27:35for the garlic to just maybe simmer away gently, rather than hammering it.
0:27:35 > 0:27:38So, some diners ordered fish and wish they hadn't,
0:27:38 > 0:27:42some liked the risotto, others ordered fish then changed their minds,
0:27:42 > 0:27:44and some are just still waiting.
0:27:44 > 0:27:46Coming to the time where the main course should be out.
0:27:46 > 0:27:49Yeah. Definitely.
0:27:49 > 0:27:54From the first course to the second course, I'd say 30 minutes,
0:27:54 > 0:27:58which is, I would say, too long.
0:27:58 > 0:27:59Well, long enough.
0:27:59 > 0:28:06- It is utter chaos. I just can't cope.- I've taken it to people most likely to complain first.
0:28:06 > 0:28:10- Oh, that's a good idea. - Taste it. There's two more sea bass there ready to go.
0:28:10 > 0:28:12I need a sea bass and a risotto, then I need...
0:28:12 > 0:28:16Hang on, wait, wait. When you've plated up, you can mop the floor.
0:28:16 > 0:28:19Yeah. OK.
0:28:19 > 0:28:22If we just keep it away from the fish a little more like that...
0:28:22 > 0:28:30Having persuaded Paul to ease up on the sauce, Andrew finally gets the last of the orders out.
0:28:30 > 0:28:33- Or has he?- Actually, I'd like to taste the new version!
0:28:35 > 0:28:38He's presented the sea bass in a very different way which is much
0:28:38 > 0:28:43nicer this way, where he hasn't covered the sea bass in the sauce.
0:28:43 > 0:28:44We had some feedback...
0:28:44 > 0:28:46LAUGHTER
0:28:48 > 0:28:51Well, it looks nicer, but what does it taste like?
0:28:51 > 0:28:54A fish knife would be good.
0:28:54 > 0:28:58'The fish was very well done. Very nicely cooked.'
0:28:58 > 0:29:02But the chickpeas did nothing for the dish.
0:29:02 > 0:29:06Tomatoes were just tinned tomatoes with capers.
0:29:06 > 0:29:07Are you all right?
0:29:07 > 0:29:12The fish isn't going down well. We've had two complaints from a different table now.
0:29:12 > 0:29:17- Saying what?- That the sauce is bland and the chickpeas are uncooked.
0:29:17 > 0:29:21I said I'd feed it back, but obviously there's not much we can do.
0:29:21 > 0:29:25No, there's nothing we can do. The mushroom risotto was a good plan, by the sound of it,
0:29:25 > 0:29:31but the difficulty with the sea bass is that that is how I had it,
0:29:31 > 0:29:36and that's how I like it, so it's maybe a personal taste, I don't know.
0:29:38 > 0:29:42Well, not a great course for either of our cooks -
0:29:42 > 0:29:47sea bass drowning in sauce, plates being sent back to the kitchen, fish bones and dry turkey.
0:29:47 > 0:29:50So there's all to play for as we head into desserts.
0:29:50 > 0:29:56In an attempt to claw her way back to her perfectionist best, Mathilde's offering up
0:29:56 > 0:29:58a pastry-free apple tarte tatin
0:29:58 > 0:30:04or a spiced chocolate moelleux, which is a sort of gooey, chocolatey muffin.
0:30:04 > 0:30:08Everybody loves when I make this fresh chocolate moelleux
0:30:08 > 0:30:13and I love to see people's faces every time they scoop up the moelleux
0:30:13 > 0:30:16and they see the chocolate coming out.
0:30:16 > 0:30:21They sound very luxurious, but I'm quite surprised there's no cheeseboard on there, being French.
0:30:21 > 0:30:27True to form, Mathilde began her apple tarte tatin just after lunch
0:30:27 > 0:30:31by heating butter, sugar and spices in a pan to create a caramel sauce.
0:30:31 > 0:30:38It's a long process, because you have to let the apples cook
0:30:38 > 0:30:39with the caramel,
0:30:39 > 0:30:46so it takes quite a while to get ready. That's why I'm starting now.
0:30:46 > 0:30:52Sliced apples were added then the heat turned up to bring out the flavours of cinnamon and nutmeg
0:30:52 > 0:30:55as the slices softened and turned a light caramel colour.
0:30:55 > 0:30:58I'm going to cook it without the pie,
0:30:58 > 0:31:05which means that I'm just going to use those tins
0:31:05 > 0:31:10and put the apple and cook it like this in the oven and then I'm going to turn it around to serve it.
0:31:10 > 0:31:13Mathilde's second dessert, the chocolate moelleux,
0:31:13 > 0:31:19is made of chocolate, eggs, sugar and butter with a hint of chilli.
0:31:19 > 0:31:22I'm going to put the moelleux chocolate in the oven,
0:31:22 > 0:31:26because to stay moelleux it doesn't have to cook too long.
0:31:26 > 0:31:29So that's why I'm doing that right before the dessert.
0:31:33 > 0:31:36So far, the dining experience chez Mathilde
0:31:36 > 0:31:43has been a rather formal one, but that's all about to change, as a big surprise is about to be served up.
0:31:45 > 0:31:50- 'Allo 'allo!- Is he French? - Bonsoir, tout le monde.
0:31:50 > 0:31:52Bonsoir, monsieur.
0:31:52 > 0:31:56Monsieur. Actually, you know me.
0:31:56 > 0:31:58I am a famous man on ze French TV.
0:31:58 > 0:32:02You know, like Bob...
0:32:03 > 0:32:04Bob...
0:32:04 > 0:32:07Bob Carolgees.
0:32:07 > 0:32:10I am the French Bob Carolgees.
0:32:10 > 0:32:13That's as in Bob Carolgees and Spit The Dog, circa 1980.
0:32:13 > 0:32:18I also would like to recite for you a few words from my act.
0:32:18 > 0:32:23No spitting dog, thankfully, but there is a poem written by Mathilde.
0:32:27 > 0:32:30I wonder if it's a long poem...
0:32:36 > 0:32:37Yep, it's a long one.
0:32:48 > 0:32:52Ooh, not quite sure if they're bowled over or bewildered.
0:32:52 > 0:32:55Let's just hope the desserts lose nothing in translation.
0:33:01 > 0:33:05It's not big enough. I'd like a big one of these. It looks delicious.
0:33:05 > 0:33:08- Wow, look at that.- Mm, this is nice!
0:33:08 > 0:33:11You wish you'd had this.
0:33:11 > 0:33:14I asked for the cream before I'd actually tasted it,
0:33:14 > 0:33:18because I thought it was going to be sweet, but it's a really nice combination of flavours.
0:33:18 > 0:33:20So I'm really please with it.
0:33:20 > 0:33:23It's absolutely beautiful.
0:33:23 > 0:33:25A sensation. That was a sensation.
0:33:25 > 0:33:26A chocolate sensation.
0:33:26 > 0:33:29Everybody who had the apple I think was a bit envious.
0:33:29 > 0:33:32That pudding was stunning.
0:33:32 > 0:33:35- Absolutely stunning. - It was to die for.
0:33:35 > 0:33:40I had some serious food envy over the chocolate pudding, but mine was really delicious. It was good.
0:33:40 > 0:33:44Well done, Mathilde, you may have just made up for that French bloke.
0:33:44 > 0:33:48Meanwhile, over at Pirate Lodge, the pirates' party is still
0:33:48 > 0:33:53going strong, and Paul's about to throw caution to the wind. Again.
0:33:53 > 0:34:00He's blown a mighty £60, a quarter of his budget, on a cheeseboard.
0:34:00 > 0:34:02But he has every confidence
0:34:02 > 0:34:05in the French and Italian temptations on offer.
0:34:05 > 0:34:08Let's just hope someone orders it.
0:34:08 > 0:34:11Or there's Paul's fluffy lemon surprise.
0:34:11 > 0:34:15I love cheese, so for the cheeseboard I've picked out three of my
0:34:15 > 0:34:21favourites, brie de meaux, pecorino and la Lorraine, which I think will complement each other really well.
0:34:21 > 0:34:26And then for the fluffy lemon dessert, hopefully it will just be really lovely, light and zingy.
0:34:26 > 0:34:30The cheeseboard is a perfect alternative for pirates
0:34:30 > 0:34:35who want to enjoy a nice dessert, and I like the creativity
0:34:35 > 0:34:41behind the fluffy lemon dessert, because I love the fact that you don't know what's going to happen.
0:34:41 > 0:34:43Now, Paul began his fluffy lemon surprise
0:34:43 > 0:34:46three hours before the diners arrived.
0:34:46 > 0:34:49I've cooked things before, but I suppose you always have a rough idea
0:34:49 > 0:34:52of what they're supposed to taste like and look like,
0:34:52 > 0:34:56but I just can't see what I'm supposed to be doing with this at all.
0:34:56 > 0:35:01For his lemon surprise, Paul's aiming for a confection of evaporated milk, lemon juice
0:35:01 > 0:35:04and just enough gelatine to bind it all together.
0:35:04 > 0:35:07I was literally just about to chuck this out,
0:35:07 > 0:35:11and I've just read the back and it says four leaves sets approximately one pint.
0:35:11 > 0:35:15And I've used 12 leaves,
0:35:15 > 0:35:17because I put the whole lot in.
0:35:17 > 0:35:20And that, obviously, is about a pint.
0:35:20 > 0:35:25So I think I should probably chuck some of that out and then put some more water in.
0:35:25 > 0:35:27Or just start again, maybe.
0:35:27 > 0:35:31- Well, no, I haven't got any more gelatine leaves. - You used the whole pack?- Yeah.
0:35:31 > 0:35:33Whatever this is, it's going to have to do.
0:35:36 > 0:35:38That is a joke.
0:35:38 > 0:35:41It's as much of a disaster as I thought it was going to be.
0:35:41 > 0:35:43It's not good. I'm embarrassed about it.
0:35:43 > 0:35:47- Look, that does rescue it slightly. Don't you think?- No, not really.
0:35:47 > 0:35:53I think Paul's worrying too much, because it says clearly on the menu fluffy lemon surprise,
0:35:53 > 0:35:56or something like that, and it's fluffy, it's lemon
0:35:56 > 0:35:58and I would be surprised.
0:35:58 > 0:36:00They'll be surprised.
0:36:00 > 0:36:02Maybe the cheeseboard can save the day.
0:36:02 > 0:36:05Is there any way,
0:36:05 > 0:36:09do you think, that you could persuade people to have the cheeseboard?
0:36:09 > 0:36:13- What, over the... - Over whatever you could call that.
0:36:13 > 0:36:15Yeah, certainly.
0:36:15 > 0:36:19I'll say that the cheeseboard today is exceptional.
0:36:19 > 0:36:21Yeah, yeah, yeah, yeah, exactly.
0:36:21 > 0:36:29This is the part where potentially we could lose money because of how much I spent on the cheese.
0:36:29 > 0:36:32OK, can I take some dessert orders now.
0:36:32 > 0:36:35- I'd love some cheese, please.- I can really recommend the cheeseboard.
0:36:35 > 0:36:39It's a selection of local cheeses from a local delicatessen
0:36:39 > 0:36:44and grapes and quince, so I recommend the cheeseboard to anyone.
0:36:44 > 0:36:47Brilliant, Andrew, but they're continental cheeses.
0:36:47 > 0:36:50Is that "Absolutely you should have that"?
0:36:50 > 0:36:54- No, no, no! - Is the lemon dessert home-made.
0:36:54 > 0:36:56It is, yes.
0:36:56 > 0:36:58Can I have the cheeseboard, please?
0:36:58 > 0:36:59LAUGHTER
0:36:59 > 0:37:02Can I have the fluffy lemon desert, please?
0:37:02 > 0:37:04Make it a couple of them, please.
0:37:04 > 0:37:06Sadly, despite Andrew's best efforts,
0:37:06 > 0:37:10only four diners want the cheese and six want his fluffy lemon surprise.
0:37:10 > 0:37:16- Everyone wants a lemon.- Yeah...
0:37:18 > 0:37:21Oh, I can hardly bear to watch.
0:37:24 > 0:37:27- Good?- Very lemony.
0:37:27 > 0:37:32It's a bit like lemon-flavoured tapioca or something.
0:37:32 > 0:37:35- They really want the fluffy lemon. - What, have they seen it?!- Yeah.
0:37:35 > 0:37:38Why would you want to eat that?
0:37:38 > 0:37:39I'll take these out.
0:37:51 > 0:37:55That quote, I'm going to sleep tonight with that
0:37:55 > 0:38:01quote ringing round in my head, "They really want the fluffy lemon"!
0:38:01 > 0:38:03I finished it. It was OK.
0:38:03 > 0:38:06It was a mixture of... I don't know.
0:38:06 > 0:38:10The texture was quite weird. Sort of... Oh, I don't know, it's hard to describe.
0:38:10 > 0:38:13Just a bit different, actually. It was a pleasant surprise, shall we say?
0:38:13 > 0:38:19I actually wanted the lemon dessert, but unfortunately, chef had run out, so I had the cheeseboard.
0:38:19 > 0:38:23I tasted the young lady's on the other table. It was very nice.
0:38:23 > 0:38:26So I missed out there, but the cheeseboard was very good.
0:38:26 > 0:38:30Whatever, even if they like that fluffy lemon dessert,
0:38:30 > 0:38:36I would never, ever, ever be proud of that dessert, because that looked awful.
0:38:36 > 0:38:38I would not have eaten that.
0:38:38 > 0:38:41I wouldn't have eaten it.
0:38:41 > 0:38:46So, it doesn't matter what they say, I won't be happy with that, ever, ever, ever.
0:38:46 > 0:38:50Fluffy lemon is a no-go area for me from now on.
0:38:51 > 0:38:57Well, fluffy lemon may be a no-go area for Paul, but his diners seemed to lap it up.
0:38:57 > 0:39:00Mathilde's diners seem delighted by their desserts,
0:39:00 > 0:39:05though, to be fair, they were probably still in shock following the...entertainment.
0:39:08 > 0:39:12So, have Paul and Mathilde done enough to make a profit?
0:39:12 > 0:39:16Well, it's up to the diners to decide how much they're prepared
0:39:16 > 0:39:24to pay for their instant restaurant experience, and neither cook has any idea of how much that might be.
0:39:24 > 0:39:28Having spent just £90 on her French-themed instant restaurant,
0:39:28 > 0:39:31Mathilde only needs £9 a head to break even.
0:39:31 > 0:39:35So, how did the diners rate their evening?
0:39:35 > 0:39:38It was an absolutely excellent evening.
0:39:38 > 0:39:44The food, the company, the service was first-class.
0:39:44 > 0:39:48Even though it was great, it is still very simple, the food was really simple.
0:39:48 > 0:39:50I felt the main course was a bit dry.
0:39:50 > 0:39:56Difficult to do turkey, though. And I kind of would have liked some sort of other vegetable perhaps with it.
0:39:56 > 0:39:58How much would you say they put down?
0:39:58 > 0:40:05- 20, 25?- I'd happily have given £25 for the experience that they have just come away with.
0:40:05 > 0:40:10Paul's spent all of his £200 allowance and £56 of his own money,
0:40:10 > 0:40:15so he needs nearly £26 from each diner to make a profit.
0:40:15 > 0:40:18But will they think the pirate extravaganza was worth it?
0:40:18 > 0:40:21I think he did a really, really good effort.
0:40:21 > 0:40:23He really, really thought about everyone.
0:40:23 > 0:40:26I did pay for the atmosphere, the service.
0:40:26 > 0:40:30You know, when you walked in, everything was set up in this amazing kind of atmosphere.
0:40:30 > 0:40:34It was a good theme, a good concept. We had a really good time.
0:40:34 > 0:40:39I just hope that people will appreciate the effort of the sand.
0:40:39 > 0:40:41Heaven knows what they are doing over the road.
0:40:41 > 0:40:47But I can almost put money on the fact, I'd put the rest of the budget on the fact they haven't got sand!
0:40:51 > 0:40:53So, guys, you survived.
0:40:53 > 0:40:56- Yeah, we did it.- Just about!
0:40:56 > 0:40:59Do you feel like that about it, Paul? Do you feel like "just about"?
0:40:59 > 0:41:03It was just... I have never, ever known pressure like that, ever.
0:41:03 > 0:41:07- There were moments where I think I just froze.- And what about the pirate theme?
0:41:07 > 0:41:09Where did that come from?
0:41:09 > 0:41:12I just thought something fun might be quite nice.
0:41:12 > 0:41:17But again, I'm not sure if that was the best idea, looking back. I mean, it was fun.
0:41:17 > 0:41:19It was a good move to get your partner to take the eye patch off.
0:41:19 > 0:41:24I was so worried that he was going to try to do this with one eye!
0:41:24 > 0:41:29Actually, cooking in the pirate outfit really added to the stress, because it was so hot.
0:41:29 > 0:41:37Mathilde, you were the complete opposite, very calm, controlled, organised.
0:41:37 > 0:41:39It went quite well.
0:41:39 > 0:41:45I'm quite happy about the way things went that day, because I don't like
0:41:45 > 0:41:49pressure and I didn't want to be under pressure, so I made sure that
0:41:49 > 0:41:52everything was going to be well organised.
0:41:52 > 0:41:55And what about your entertainer?
0:41:55 > 0:41:56Where did you find him?
0:41:56 > 0:41:58In a street somewhere in Paris(!)
0:41:58 > 0:42:00I'd never have guessed(!)
0:42:02 > 0:42:05Did you get any feedback from your guests on him?
0:42:05 > 0:42:11The minute he came into the living room, there was a huge silence
0:42:11 > 0:42:15and everybody was wondering what was going on, but,
0:42:15 > 0:42:23I mean, from what I heard, everybody seemed quite happy about it and they seemed to have had a nice moment.
0:42:23 > 0:42:30Well, I think now would a good time for you both to hear how much money, if any, you made.
0:42:30 > 0:42:33- Are you ready for this, Mathilde? - Yeah.
0:42:33 > 0:42:38OK, now, you spent £89.17.
0:42:38 > 0:42:44Your diners donated £252,
0:42:44 > 0:42:46which means you made a profit of £162.83.
0:42:46 > 0:42:50- That's brilliant.- Look at that. That's all yours from your cooking.
0:42:50 > 0:42:52Thank you. Thank you.
0:42:52 > 0:42:55Paul, have faith.
0:42:55 > 0:42:57- Paul, you spent quite a lot.- Yeah.
0:42:57 > 0:43:02You spent £255.68.
0:43:02 > 0:43:05How much are pirate outfits?
0:43:05 > 0:43:06Quite expensive.
0:43:06 > 0:43:11Your diners donated 190,
0:43:11 > 0:43:18which means you owe someone £65.68.
0:43:18 > 0:43:20- Yeah, that doesn't surprise me. - Does it not?
0:43:20 > 0:43:23No. I think it was the cheese. I spent too much on the cheese.
0:43:23 > 0:43:27Maybe next time, if there is a next time, no cheese and no pirates.
0:43:27 > 0:43:31But I think you did brilliantly, really brilliantly, both of you.
0:43:31 > 0:43:32So thank you so much.
0:43:32 > 0:43:36- Thank you.- And good luck if you ever do it again.- Thank you!
0:43:36 > 0:43:40And I'll see you next time on Instant Restaurant.
0:43:44 > 0:43:47Subtitles by Red Bee Media Ltd
0:43:47 > 0:43:51E-mail subtitling@bbc.co.uk