0:00:02 > 0:00:05It's the penultimate Professional MasterChef.
0:00:07 > 0:00:11Tonight, Steven, Craig,
0:00:11 > 0:00:13Louisa and Jamie...
0:00:15 > 0:00:17..will have to fight for the opportunity...
0:00:19 > 0:00:22..to cook in one of the world's most innovative restaurants.
0:00:29 > 0:00:30Today is massive,
0:00:30 > 0:00:32for me personally, for my career.
0:00:32 > 0:00:35Today is definitely the biggest day so far.
0:00:35 > 0:00:38All four of us are in with a shout.
0:00:38 > 0:00:39I think I've still got a lot to prove -
0:00:39 > 0:00:41I've still got a lot to give.
0:00:41 > 0:00:42I want it so bad.
0:00:42 > 0:00:44My ambition is just
0:00:44 > 0:00:46way out there right now.
0:00:46 > 0:00:49Getting to the final is such a massive opportunity,
0:00:49 > 0:00:52and to miss out on it is really not an option.
0:01:15 > 0:01:19Today, you are cooking for a place in our final three.
0:01:20 > 0:01:23You are fighting for a place to cook
0:01:23 > 0:01:27in one of the best kitchens in the world.
0:01:27 > 0:01:32We want you to cook a dish for us, inspired by where you come from.
0:01:34 > 0:01:37At the end of today, we are going to lose one of you.
0:01:39 > 0:01:41You have 90 minutes.
0:01:41 > 0:01:42Off you go.
0:01:50 > 0:01:52This is a pretty classical dish.
0:01:52 > 0:01:56These ingredients are quite close to home, close to my heart.
0:01:57 > 0:01:59I've got to do them justice, otherwise...
0:01:59 > 0:02:02..it's sort of like great produce ruined, at the end of the day.
0:02:03 > 0:02:04I can't let that happen.
0:02:07 > 0:02:08What is the dish,
0:02:08 > 0:02:11and what does it say about you and where you come from?
0:02:11 > 0:02:14First of all, the dish is... It's venison. I live in Berkshire,
0:02:14 > 0:02:16and obviously Berkshire's countryside,
0:02:16 > 0:02:17there's loads of venison around.
0:02:17 > 0:02:19And then I'm tying that together with pumpkin puree,
0:02:19 > 0:02:21doing roasted butternut squash,
0:02:21 > 0:02:24pumpkin seed crust on top of the venison loin.
0:02:24 > 0:02:27And then I'm doing, on the side, braised venison shoulder,
0:02:27 > 0:02:28sort of like a hot pot.
0:02:28 > 0:02:31You can barely stop yourself smiling when you mention this dish.
0:02:31 > 0:02:32It's just really tasty.
0:02:32 > 0:02:35- I...I like the dish.- Craig, really looking forward to this, thank you.
0:02:35 > 0:02:36- Good luck.- Thank you.
0:02:40 > 0:02:42Craig is cooking the venison fillet in a pan -
0:02:42 > 0:02:44he's pan-roasting it with lots of butter.
0:02:44 > 0:02:48I love that. He's using both the shoulder and the loin of venison.
0:02:48 > 0:02:51Two great cuts, two very different cooking methods.
0:02:53 > 0:02:55A good hotpot, when you're using the shoulder of venison,
0:02:55 > 0:02:57is all about the braising.
0:02:57 > 0:02:59You want to retain moisture.
0:02:59 > 0:03:02You want it to be beautiful and tender.
0:03:02 > 0:03:05And you want a lovely, rich sauce, and then a lovely, crunchy topping.
0:03:10 > 0:03:13This is a hearty dish, but stripped back and refined,
0:03:13 > 0:03:14which is what I like to do.
0:03:16 > 0:03:18And I think it's one of my best dishes so far
0:03:18 > 0:03:20that I've come up with. So, I'm happy.
0:03:24 > 0:03:26What are you putting together for us today?
0:03:26 > 0:03:27I'm from Bury, it's my hometown.
0:03:27 > 0:03:30And there's not many things that we are known for,
0:03:30 > 0:03:32but black pudding is one of them.
0:03:32 > 0:03:34So, I'm doing a dish based around black pudding.
0:03:34 > 0:03:37I'm doing a pork cheek and black pudding in a bit of pastry,
0:03:37 > 0:03:40going to fry it. Black pudding and potato espuma.
0:03:40 > 0:03:42A black pudding puree, that I'm passing through into the milk.
0:03:42 > 0:03:45A pork loin, which we are going to roll in trompette powder.
0:03:45 > 0:03:47I'm going to finish it with bone marrow,
0:03:47 > 0:03:50- parisienne of apple and some chives. - There's a famous black pudding
0:03:50 > 0:03:51between you and a place in the final three.
0:03:51 > 0:03:53- I wish you the best of luck. - Thank you very much.
0:03:53 > 0:03:55- MONICA:- Thanks, Steven.- Cheers.
0:03:58 > 0:04:01You want the pork cheeks to be beautiful and moist.
0:04:02 > 0:04:04And of course, the black pudding's going to give it
0:04:04 > 0:04:05a completely different dimension.
0:04:05 > 0:04:09Making a black pudding and apple espuma.
0:04:09 > 0:04:14Should be a lovely, smooth mix with the flavours of the black pudding.
0:04:14 > 0:04:17That should have a very light, fluffy texture.
0:04:17 > 0:04:21I just hope Steven manages to get everything done within time.
0:04:23 > 0:04:25Chefs, you have one hour to go!
0:04:29 > 0:04:33So, what I'm making for you today is a Yorkshire curd tart.
0:04:33 > 0:04:37Classic curd tart flavours - raisin, nutmeg, rose.
0:04:37 > 0:04:40And then the whole thing is going to be covered in a layer of really
0:04:40 > 0:04:44thinly-sliced gooseberries, and topped with a gooseberry jam sorbet.
0:04:44 > 0:04:46And tell me about the heritage in this dish.
0:04:46 > 0:04:49So, when I was younger, brought up in Hull,
0:04:49 > 0:04:51my granny used to take us on the train over to York,
0:04:51 > 0:04:55we'd always go into a tea shop, have a cup of tea and some cakes,
0:04:55 > 0:04:57maybe like a fat rascal or a Yorkshire curd tart,
0:04:57 > 0:04:58something like that.
0:04:58 > 0:05:03You are giving us a very smart, but still afternoon tea, to get into the
0:05:03 > 0:05:05- final three.- Yes, Gregg!
0:05:05 > 0:05:07Faint heart never won a MasterChef title, Chef.
0:05:12 > 0:05:17When pastry is done well, it can be quite incredible.
0:05:17 > 0:05:20But it does have to be one of those melt-in-the-mouth moments
0:05:20 > 0:05:23of just pure glory. But it's very risky.
0:05:25 > 0:05:27I'm just doing one whole tart on the plate -
0:05:27 > 0:05:28there's nowhere to hide today.
0:05:29 > 0:05:33So, this has to be the most beautiful tart that they've seen,
0:05:33 > 0:05:35or it's just not going to be good enough today.
0:05:36 > 0:05:39I would rather go out of the competition by taking a risk
0:05:39 > 0:05:41than stick playing safe.
0:05:43 > 0:05:46I'm here now, and I don't see why I can't push myself one more step
0:05:46 > 0:05:47further.
0:05:50 > 0:05:53- What is the dish?- Got a grapefruit cake in the oven now baking away.
0:05:53 > 0:05:56Grapefruit gel, a grapefruit granita.
0:05:56 > 0:05:58Sherbet grapefruit peel.
0:05:58 > 0:06:00I've got a caramelised white chocolate mousse,
0:06:00 > 0:06:01and some white chocolate snow.
0:06:01 > 0:06:03I'm from Luton - love it,
0:06:03 > 0:06:06but I decided to do something more on my childhood memory.
0:06:06 > 0:06:08We always used to have tinned fruit in the cupboards,
0:06:08 > 0:06:10and the grapefruit used to be all mine,
0:06:10 > 0:06:11cos nobody else used to like it.
0:06:11 > 0:06:14Love grapefruit, love desserts, love your cooking.
0:06:14 > 0:06:16- Thank you.- Thanks, Louisa.- Thanks.
0:06:23 > 0:06:27- MARCUS:- This dessert is going to be about textures, balance, flavours,
0:06:27 > 0:06:28sweet and sour.
0:06:28 > 0:06:31And of course, the bitterness of the grapefruit.
0:06:31 > 0:06:33I really want to taste the grapefruit in this cake.
0:06:33 > 0:06:35This is where it's essential for me.
0:06:37 > 0:06:39You've got five - five minutes.
0:06:48 > 0:06:51You have 60 seconds.
0:06:57 > 0:06:58Ten seconds.
0:07:05 > 0:07:06Time's up.
0:07:09 > 0:07:12- How did it go? All right? - Yeah, well...
0:07:12 > 0:07:13Well done.
0:07:13 > 0:07:15- Well done.- Go good, yeah?
0:07:16 > 0:07:20Steven's celebration of Bury black pudding is pork tenderloin,
0:07:20 > 0:07:25wrapped in trompette mushroom powder, topped with crackling,
0:07:25 > 0:07:28served with pork cheek and black pudding-filled pastry,
0:07:28 > 0:07:31burnt apple puree and girolles,
0:07:31 > 0:07:35black pudding potato espuma, or foam,
0:07:35 > 0:07:38finished with a scrumpy and bone marrow pork sauce.
0:07:40 > 0:07:43Steven, that's the best looking plate of food you've given us so far
0:07:43 > 0:07:48in this competition. I think it's stunning, absolutely stunning.
0:07:57 > 0:07:59I really enjoyed that pork loin.
0:07:59 > 0:08:02In fact, I haven't seen pork loin so well cooked as that.
0:08:02 > 0:08:05It's lovely and pink, I like the trompettes around the outside.
0:08:05 > 0:08:10The pork cheek in the pastry has got that big, rich flavour.
0:08:10 > 0:08:12The sauce is elegant.
0:08:12 > 0:08:14It's not too strong, it's not too powerful.
0:08:14 > 0:08:16I thoroughly enjoyed that.
0:08:16 > 0:08:17Thank you very much.
0:08:19 > 0:08:22I love your espuma, like the lightest of potato puree.
0:08:22 > 0:08:25I think you've put together some really,
0:08:25 > 0:08:29really good ingredients that you know are tried and tested,
0:08:29 > 0:08:31in a very smart, cheffy way.
0:08:33 > 0:08:37I think it's an absolute delight to eat.
0:08:37 > 0:08:39The pork perfectly cooked,
0:08:39 > 0:08:42I love how beautiful it looks in the black trompette.
0:08:42 > 0:08:43Just delightful.
0:08:43 > 0:08:44Very clever,
0:08:44 > 0:08:47love the way you're thinking and the way you're able
0:08:47 > 0:08:49to get that out onto a plate.
0:08:53 > 0:08:55I'm over the moon, like, inside,
0:08:55 > 0:08:58but on the outside, need to stay calm.
0:08:58 > 0:08:59Because you can be so confident,
0:08:59 > 0:09:03but then other chefs can just smash you out of the park.
0:09:07 > 0:09:10Craig's dish is a celebration of Berkshire venison.
0:09:11 > 0:09:17Fillet of venison in a pumpkin seed crust, served with venison hotpot,
0:09:17 > 0:09:20roasted ceps, pumpkin puree,
0:09:20 > 0:09:24roasted squash balls, pickled mustard seeds,
0:09:24 > 0:09:26finished with a venison sauce.
0:09:30 > 0:09:32Good-looking plate of food there, Craig.
0:09:42 > 0:09:45The hotpot - the meat has been cooked wonderfully,
0:09:45 > 0:09:48and the potatoes perfectly confit - delicious.
0:09:48 > 0:09:52I think the pumpkin puree brings a bit of sweetness to your dish.
0:09:52 > 0:09:56The venison is nicely cooked - it's pink, it's been rested well.
0:09:56 > 0:09:58The vegetables have all been cooked wonderfully.
0:09:58 > 0:10:00It's tasty. I love that hotpot.
0:10:02 > 0:10:03I like the new and the old of this dish.
0:10:03 > 0:10:06You've got your comfort food sitting on the side, in your hotpot,
0:10:06 > 0:10:09and then you've got this really knockout modern plate of food
0:10:09 > 0:10:13sitting right next to it. The plate itself, I think, is a triumph.
0:10:13 > 0:10:16The way you've cooked the venison is beautiful.
0:10:16 > 0:10:19And what you've got on the side here with the sauce just brings the whole
0:10:19 > 0:10:20thing together. It's clever,
0:10:20 > 0:10:23it's interesting and I love the story that sits behind it, Craig.
0:10:25 > 0:10:28You have a cracking-looking dish.
0:10:28 > 0:10:31This plate here is full of wonderful, sweet flavours
0:10:31 > 0:10:32and great textures.
0:10:32 > 0:10:36I, however, though, find your venison hotpot a little too sweet.
0:10:40 > 0:10:43- CRAIG:- Overall, I'm happy. It's pretty nerve-racking knowing
0:10:43 > 0:10:46that that's probably one of the most important dishes of the competition.
0:10:46 > 0:10:49Yeah, it's just tricky to think sort of what's going to happen next.
0:10:50 > 0:10:52Fingers crossed.
0:10:54 > 0:10:57Inspired by her childhood love of tinned fruit,
0:10:57 > 0:10:59Louisa has served grapefruit cake
0:10:59 > 0:11:02with caramelised white chocolate mousse,
0:11:02 > 0:11:05topped with a grapefruit snap,
0:11:05 > 0:11:08Greek yoghurt, white chocolate snow,
0:11:08 > 0:11:13grapefruit gel and a grapefruit granita.
0:11:13 > 0:11:15Louisa, a really lovely looking dessert.
0:11:21 > 0:11:23The cake is a nice, decent texture,
0:11:23 > 0:11:27but it's the zing of grapefruit inside it that I didn't expect.
0:11:27 > 0:11:29The granita is really refreshing.
0:11:29 > 0:11:31It satisfied my sweet tooth.
0:11:31 > 0:11:34That's clever. I'm wondering now why I've never,
0:11:34 > 0:11:37ever experienced a pink grapefruit dessert before.
0:11:39 > 0:11:44I'm enjoying the little surprises also on this plate, from the gel,
0:11:44 > 0:11:46even to the fresh grapefruit on here.
0:11:46 > 0:11:50The cake has a fantastic flavour of grapefruit coming through it,
0:11:50 > 0:11:53no doubt, but I do find it a bit dense.
0:11:53 > 0:11:57That's my main disappointment, but everything else works wonderfully.
0:11:57 > 0:11:59Thank you.
0:11:59 > 0:12:02I agree with Monica - the cake could be just a touch fluffier.
0:12:02 > 0:12:03But that is it.
0:12:03 > 0:12:05I think it's excellent.
0:12:05 > 0:12:08I think you're a very clever, very clever young chef.
0:12:12 > 0:12:16Oh! The pressure in there is just so intense.
0:12:17 > 0:12:19Who knows what's going to happen?
0:12:22 > 0:12:26Jamie's Yorkshire-inspired dish is Yorkshire curd tart,
0:12:26 > 0:12:32filled with golden sultana puree, baked in glazed goat's curd,
0:12:32 > 0:12:34topped with sliced gooseberries,
0:12:34 > 0:12:37lemon balm and tea-soaked raisins,
0:12:37 > 0:12:40served with gooseberry jam sorbet.
0:12:43 > 0:12:44Jamie, I think it looks beautiful.
0:12:44 > 0:12:46I love how you presented the tart.
0:12:58 > 0:13:01I really love those flavours.
0:13:01 > 0:13:05That's a very sweet sorbet on top, which is beautiful.
0:13:05 > 0:13:08And in the middle, it's quite tart, because of the goat's cheese,
0:13:08 > 0:13:10and it's sharp because of the gooseberries.
0:13:10 > 0:13:12Texture-wise, I'm afraid to say,
0:13:12 > 0:13:16I think it's getting a little wet and sloppy.
0:13:16 > 0:13:19I like the goat's curd, I quite like the sharpness that has.
0:13:19 > 0:13:21The gooseberries I think works very well.
0:13:21 > 0:13:25I like the tart, I just find it very sweet, for me, personally.
0:13:27 > 0:13:28It's a tart on a plate.
0:13:29 > 0:13:30Nice-looking tart, but that's it.
0:13:32 > 0:13:34The goat's curd doesn't really come through -
0:13:34 > 0:13:36there's a very grainy texture to it underneath.
0:13:36 > 0:13:39The jam at the bottom is too sweet.
0:13:39 > 0:13:42I don't think I'd be happy eating all of it because of the quantity of
0:13:42 > 0:13:43sweetness in it.
0:13:48 > 0:13:51Yeah, I suppose sometimes you've got to stick your neck out...
0:13:51 > 0:13:52..to try and get your...
0:13:53 > 0:13:56..your little point across, or something, but...
0:13:56 > 0:13:59..not today.
0:13:59 > 0:14:00I knew it was a risk.
0:14:10 > 0:14:13To say to one of them, "You're good, but not quite good enough,"
0:14:13 > 0:14:16after they've put so much into the competition...
0:14:16 > 0:14:17It is hard.
0:14:21 > 0:14:23I thought Steven's was the dish of the day today.
0:14:23 > 0:14:27It was beautiful on the eye, it was clever in his thinking,
0:14:27 > 0:14:29and his execution was exquisite.
0:14:29 > 0:14:33I love Steven. He's found his style of cooking, it's working,
0:14:33 > 0:14:35it's getting better, it's getting stronger,
0:14:35 > 0:14:37and I'm just enjoying the journey that he's having.
0:14:38 > 0:14:41I thought Craig's plates of food looked wonderful,
0:14:41 > 0:14:43and that hotpot was stunning.
0:14:43 > 0:14:46If we've got a chef here that can cook a beautiful modern plate
0:14:46 > 0:14:47of food, with interesting ideas,
0:14:47 > 0:14:51and then also serve up a classical part of his dish equally as good,
0:14:51 > 0:14:53that's a talented young chef.
0:14:54 > 0:14:56I really love Louisa's dessert.
0:14:56 > 0:15:01I loved going from chocolate sweetness to grapefruit sharpness,
0:15:01 > 0:15:02I just thought it was wonderful.
0:15:02 > 0:15:05There was a lot I enjoyed about Louisa's dessert,
0:15:05 > 0:15:07but I wasn't a fan of the cake, to be honest.
0:15:07 > 0:15:09The cake for me was too dense.
0:15:11 > 0:15:14I really enjoyed the flavours of Jamie's tart.
0:15:14 > 0:15:18I really did - the sorbet on the top of it was really sweet,
0:15:18 > 0:15:19a little bit of sharpness.
0:15:19 > 0:15:20I loved the simplicity of it,
0:15:20 > 0:15:25but the tart itself I found, for my liking, just too sweet.
0:15:25 > 0:15:27It's a shame, because through the competition,
0:15:27 > 0:15:31he has wowed us on so many occasions.
0:15:31 > 0:15:34He took a risk, and for me personally,
0:15:34 > 0:15:35I just don't think it paid off today.
0:15:38 > 0:15:40So, who are our final three?
0:15:43 > 0:15:46It is going to be sad to say goodbye to one of them, it really is.
0:16:02 > 0:16:04You are four very talented people,
0:16:04 > 0:16:06but we can only take three through to the final.
0:16:15 > 0:16:18The chef leaving us is...
0:16:27 > 0:16:28..Jamie.
0:16:32 > 0:16:36Thank you, Jamie. You have cooked some stunning food through this
0:16:36 > 0:16:38- competition.- Cheers, guys.
0:16:38 > 0:16:40It's sad to see you go. Thank you.
0:16:47 > 0:16:49I can't say I'm shocked!
0:16:49 > 0:16:50After the feedback.
0:16:51 > 0:16:52I have really enjoyed it.
0:16:52 > 0:16:55It's been like a short, but quite intense period of,
0:16:55 > 0:16:56like, self-discovery, really.
0:16:59 > 0:17:01To get to this stage, obviously, I've put a lot in.
0:17:03 > 0:17:05Just stumbled at the final hurdle.
0:17:15 > 0:17:18Well done. You are our final three.
0:17:21 > 0:17:23Oh, my God, final three!
0:17:25 > 0:17:31We are sending you to one of THE undisputed best restaurants
0:17:31 > 0:17:33in the world.
0:17:33 > 0:17:36YOU are going to the amazing Mirazur
0:17:36 > 0:17:41to work with the inspirational Mauro Colagreco.
0:17:44 > 0:17:45Congratulations.
0:17:59 > 0:18:01The French Riviera.
0:18:02 > 0:18:05A picture perfect landscape...
0:18:06 > 0:18:09..and sun-soaked Mediterranean playground.
0:18:11 > 0:18:14Nestling on the French-Italian border
0:18:14 > 0:18:18is a town known as the Pearl of France,
0:18:18 > 0:18:21famed for its seafood and citrus fruit.
0:18:23 > 0:18:24Menton.
0:18:29 > 0:18:32Just yards from the Italian border
0:18:32 > 0:18:36is a restaurant regarded as amongst the most cutting-edge in Europe.
0:18:40 > 0:18:42Mirazur -
0:18:42 > 0:18:47brainchild of maverick Argentinian chef Mauro Colagreco.
0:18:48 > 0:18:50I'm not a Mediterranean guy.
0:18:52 > 0:18:54But we write a new page
0:18:54 > 0:18:56of Mediterranean cuisine here,
0:18:56 > 0:18:58in Mirazur.
0:18:58 > 0:19:03Born to parents of Spanish, Indian and Italian ancestry,
0:19:03 > 0:19:07Mauro came to France to further his career,
0:19:07 > 0:19:10training with some of the world's great three-star chefs,
0:19:10 > 0:19:13including the legendary Guy Savoy,
0:19:13 > 0:19:16Bernard Loiseau,
0:19:16 > 0:19:17and Alain Passard.
0:19:19 > 0:19:24In 2006, inspired by Menton's unique landscape and produce,
0:19:24 > 0:19:26he opened Mirazur.
0:19:27 > 0:19:30We take from the mountains.
0:19:31 > 0:19:33We take from the sea.
0:19:34 > 0:19:36We take from the garden.
0:19:38 > 0:19:42We go to the French market, the Italian market,
0:19:42 > 0:19:44and with all of that,
0:19:44 > 0:19:47with an Argentinian chef,
0:19:47 > 0:19:50we create something totally different -
0:19:50 > 0:19:53but with the Mediterranean products.
0:19:55 > 0:19:57Less than a year after opening,
0:19:57 > 0:20:01Mauro was awarded a Michelin star,
0:20:01 > 0:20:05followed by a second five years later.
0:20:05 > 0:20:07In 2017,
0:20:07 > 0:20:09Mirazur had risen to number four
0:20:09 > 0:20:12in the world's 50 best restaurants list.
0:20:13 > 0:20:16We never stop to think
0:20:16 > 0:20:19it's possible to do it something better.
0:20:29 > 0:20:31I'm feeling very privileged right now.
0:20:31 > 0:20:34Just absolutely excited to be getting in that restaurant today.
0:20:34 > 0:20:37It's going to be immense, and I know it's going to be a real challenge,
0:20:37 > 0:20:39but, yeah, bring it on.
0:20:39 > 0:20:41I think if something like this doesn't inspire me to come up
0:20:41 > 0:20:45with dishes or take something from this, I think there's something
0:20:45 > 0:20:46wrong with me, I think.
0:20:47 > 0:20:49The fourth best restaurant in the world -
0:20:49 > 0:20:51that's crazy, really, isn't it?
0:20:51 > 0:20:56Got to just be here to learn, that's exactly what I'm here to do.
0:20:58 > 0:21:03For a chef to work here in Mirazur is extremely difficult -
0:21:03 > 0:21:05because we don't have many.
0:21:05 > 0:21:09We create new dish and we serve new dish - every day.
0:21:14 > 0:21:17So, welcome to Mirazur kitchen.
0:21:17 > 0:21:21Eh? So, I want to show you my food, my style.
0:21:22 > 0:21:25To help the finalists understand his food,
0:21:25 > 0:21:28Mauro is cooking his signature dish -
0:21:28 > 0:21:30calamari served with artichokes,
0:21:30 > 0:21:32artichoke puree,
0:21:32 > 0:21:35squid ink crackers and bagna cauda,
0:21:35 > 0:21:37a local Italian sauce
0:21:37 > 0:21:41made with cream and anchovies and normally served with vegetables.
0:21:41 > 0:21:47Never they eat the bagna cauda sauce with the calamaris.
0:21:48 > 0:21:53I try that and I say, "Oh, my God, it's the perfect...
0:21:53 > 0:21:55"..pairing."
0:21:56 > 0:21:59So, these artichokes came from Italian market.
0:21:59 > 0:22:01We spend a lot of time in the market.
0:22:01 > 0:22:03It's very important for a chef
0:22:03 > 0:22:06to have the contact with the raw product.
0:22:06 > 0:22:11We always cook the vegetables very fast, not too much,
0:22:11 > 0:22:15because we want to keep the textures and the flavours.
0:22:15 > 0:22:17- LOUISA:- Yeah. - And that is very important, too.
0:22:19 > 0:22:22In this dish, the most difficult
0:22:22 > 0:22:28is, when we cook the calamari, we need to be extremely precise.
0:22:30 > 0:22:34We want to have this colour in the calamari.
0:22:34 > 0:22:36And then we will cook slowly
0:22:36 > 0:22:38on the salamander.
0:22:38 > 0:22:41The way that you've prepared it is something I've never seen before,
0:22:41 > 0:22:43- it's very different. - They didn't look like calamari.
0:22:43 > 0:22:46We try to surprise the guests every time.
0:22:47 > 0:22:50Plating begins with the artichoke puree.
0:22:50 > 0:22:52We put the...
0:22:53 > 0:22:57..artichokes, we cover with the crackers.
0:22:57 > 0:23:01The textures in your kitchen is extremely important.
0:23:01 > 0:23:06We have the bagna cauda sauce. We make it with anchovies.
0:23:10 > 0:23:13And we finish with some thyme.
0:23:15 > 0:23:17- That's it, eh?- That's amazing.
0:23:19 > 0:23:21- Lovely.- That is our philosophy.
0:23:21 > 0:23:26Simple dish, good quality, and fantastic flavours.
0:23:26 > 0:23:29The presentation and the look of the dish looks amazing.
0:23:29 > 0:23:31It also looks natural at the same time.
0:23:34 > 0:23:36- CRAIG:- I'm loving the sweetness of the artichoke
0:23:36 > 0:23:38with the smokiness of the squid.
0:23:38 > 0:23:39It's all working harmoniously,
0:23:39 > 0:23:42and the cracker is like a lovely texture to go with it.
0:23:42 > 0:23:44- Yeah.- Very nice.- Great.
0:23:45 > 0:23:50Mauro's second dish is inspired by the surrounding mountain landscape,
0:23:50 > 0:23:52and is called The Forest.
0:23:55 > 0:24:01This dish look like when you go to pick the mushrooms.
0:24:04 > 0:24:07I'm from South America.
0:24:07 > 0:24:08In this dish,
0:24:08 > 0:24:12we will represent the ground of the forest
0:24:12 > 0:24:15with the quinoa risotto.
0:24:15 > 0:24:2011 other elements accompany the South American quinoa.
0:24:20 > 0:24:21An Italian cheese sauce.
0:24:23 > 0:24:26Potatoes from the restaurant garden.
0:24:26 > 0:24:27Three different wild mushrooms.
0:24:29 > 0:24:33And a parsley and brioche sponge cooked in the microwave to represent
0:24:33 > 0:24:37- moss.- Some crackers of potatoes...
0:24:39 > 0:24:41..for make more textures.
0:24:43 > 0:24:45The mousse of potato.
0:24:48 > 0:24:51And we finish with a very nice herbs.
0:24:51 > 0:24:54All these herbs came from the mountains.
0:24:54 > 0:24:57So, this is The Forest.
0:24:57 > 0:24:58Wow.
0:25:09 > 0:25:12The idea of the cake representing the moss,
0:25:12 > 0:25:14it's imaginative and beautiful.
0:25:14 > 0:25:17The look of the plate is absolutely stunning.
0:25:17 > 0:25:20It's the forest on a plate, and it looks so natural.
0:25:20 > 0:25:23Great. So, we cook for you.
0:25:23 > 0:25:25I want you cook for me.
0:25:25 > 0:25:26Let's go to the market.
0:25:26 > 0:25:28- Eh?- OK, yeah.- Come on.
0:25:33 > 0:25:37Every day, the menu at Mirazur changes,
0:25:37 > 0:25:40based on the produce from the abundant restaurant garden
0:25:40 > 0:25:43and visits to two local markets,
0:25:43 > 0:25:47one in Menton and the other a few kilometres across the border,
0:25:47 > 0:25:49in Italy.
0:25:49 > 0:25:51I love to come here,
0:25:51 > 0:25:56because here it starts, really, the creation of our dish.
0:25:56 > 0:25:58Ciao. Ciao, bella!
0:25:58 > 0:26:01You see the place, you see the colours.
0:26:01 > 0:26:04You see the ambience, it's something amazing.
0:26:06 > 0:26:10Ventimiglia market is renowned for its extraordinary range of Italian
0:26:10 > 0:26:15produce, including many fruit and vegetables local to the area.
0:26:16 > 0:26:17Fantastic.
0:26:18 > 0:26:22And a vast array of fresh Mediterranean seafood.
0:26:27 > 0:26:29So... Buongiorno!
0:26:31 > 0:26:34So, here, each week, we come three, four days.
0:26:34 > 0:26:38We find inspiration here, in contact with the product.
0:26:38 > 0:26:40So, that is the philosophy of the restaurant.
0:26:40 > 0:26:43The market is for you, OK?
0:26:43 > 0:26:44So, good luck.
0:26:48 > 0:26:51It's crazy being in here and, like, with all this produce.
0:26:53 > 0:26:55I mean, if you had this at home, in the restaurant, obviously,
0:26:55 > 0:26:58you'd be down there every day.
0:26:58 > 0:27:01I was in France five minutes ago - it's pretty crazy that I'm here now.
0:27:01 > 0:27:04Got to remember to start speaking Italian in here.
0:27:04 > 0:27:08Here, you feel, you smell, you touch.
0:27:08 > 0:27:10We start to cook here.
0:27:10 > 0:27:11Don't know what...
0:27:11 > 0:27:14Don't know what I'm going to go with.
0:27:14 > 0:27:18And I hope the chef understand that,
0:27:18 > 0:27:21and make a dish who I say, "Wow!
0:27:21 > 0:27:24"That is the market, that is the sea,
0:27:24 > 0:27:26"that is the mountains."
0:27:26 > 0:27:28Going for...
0:27:28 > 0:27:31..lovely langoustines. Be a shame not to cook some seafood.
0:27:31 > 0:27:33I'll have a look at the vegetables now,
0:27:33 > 0:27:35and see what I can pair with it.
0:27:35 > 0:27:39Merci. Everywhere I've been, all the food stalls, you can smell mussels.
0:27:39 > 0:27:41The smell that I'm going for, I'm really, like,
0:27:41 > 0:27:44taking the smell of mussels and I really want to put that into a dish.
0:27:44 > 0:27:46I'm going to go with mackerel, I think.
0:27:47 > 0:27:49Because I want to keep it fresh.
0:27:49 > 0:27:52Can't wait to do a dish with it, it's going to be fun.
0:28:00 > 0:28:03The finalists have just one hour to produce a dish
0:28:03 > 0:28:06in the style of Mirazur.
0:28:06 > 0:28:09Very big challenge, obviously, especially to cook
0:28:09 > 0:28:13in such a prestigious restaurant. So, yeah, I'm loving it.
0:28:13 > 0:28:15To go with his fresh mackerel,
0:28:15 > 0:28:18Steven is going to make a vegetable consomme.
0:28:19 > 0:28:22The mackerel, I'm going to cure it, and then I'm doing a consomme, so,
0:28:22 > 0:28:26it's like I'm putting the mackerel back into the sea.
0:28:26 > 0:28:30Louisa's creating a dish based around mussels and tomatoes.
0:28:31 > 0:28:35I've got tomato sauce in there, so that can act as, like, the sea.
0:28:35 > 0:28:39Got your little mussels, like, floating on the tomato sauce almost.
0:28:40 > 0:28:43To go with his langoustines, Craig has chosen fennel,
0:28:43 > 0:28:46tomatoes and mountain honey.
0:28:46 > 0:28:48Hopefully with the ingredients,
0:28:48 > 0:28:50sort of following chef Mauro's philosophy,
0:28:50 > 0:28:53I've got influence from the sea, the garden and obviously the mountains.
0:29:02 > 0:29:05Steven is first up, with his cured mackerel dish.
0:29:07 > 0:29:10Kind of cooking it in a similar way that he did the calamari yesterday.
0:29:13 > 0:29:15This is just a bit of texture on the plate,
0:29:15 > 0:29:17it's just a cheese that I got from the market
0:29:17 > 0:29:19which I've just caramelised in the oven.
0:29:19 > 0:29:20It's going to be nice, I think.
0:29:34 > 0:29:36Yeah, I'm happy with the concept of the dish.
0:29:36 > 0:29:38I think it's going to taste lovely.
0:29:38 > 0:29:39Hopefully he enjoys it.
0:29:41 > 0:29:43Hi, Steven.
0:29:43 > 0:29:47- How are you?- How are you? - I'm very well, thank you.- Wow!
0:29:47 > 0:29:51Steven has seared salt-cured mackerel,
0:29:51 > 0:29:54served with tomatoes in a basil stock,
0:29:54 > 0:29:57vegetable consomme split with lovage oil,
0:29:57 > 0:29:59olives and fennel fronds,
0:29:59 > 0:30:02and an Italian cheese crisp.
0:30:02 > 0:30:04Mm.
0:30:04 > 0:30:06- Very crunchy.- Yeah.
0:30:11 > 0:30:13The cook is perfect.
0:30:13 > 0:30:18Just the mackerel, I think, is cured a little too much.
0:30:18 > 0:30:20You taste the salt.
0:30:20 > 0:30:22A little too much.
0:30:22 > 0:30:26But the juice of tomato, water of tomatoes and the basil,
0:30:26 > 0:30:28are pairing very well with the fish.
0:30:28 > 0:30:30The tomato was well done.
0:30:30 > 0:30:32It is a very nice dish.
0:30:32 > 0:30:36- Thank you very much.- You really catch the ambience of the market,
0:30:36 > 0:30:39the sea, the flavours of the Mediterranean.
0:30:43 > 0:30:45Creating that dish was hard.
0:30:45 > 0:30:50Cos trying to take on somebody else's philosophy and work with it
0:30:50 > 0:30:52yourself, I feel like I did that a bit, and I'm quite happy.
0:30:55 > 0:30:57Next to serve is Louisa.
0:30:57 > 0:31:01I noticed that he's quite on point with getting textures in his dish.
0:31:01 > 0:31:03So just making a squid ink tuile.
0:31:03 > 0:31:05Hopefully, I can get this done on time.
0:31:07 > 0:31:10The mussels, I'm just going to fry some of them, crispy mussels,
0:31:10 > 0:31:12and I'm going to do some just normal.
0:31:20 > 0:31:24A bit nervous, but, yeah, you don't get this opportunity every day.
0:31:24 > 0:31:26So I'm just making the most of it, really.
0:31:31 > 0:31:32- Hello.- Hi, Louisa.
0:31:35 > 0:31:37That looks fantastic.
0:31:37 > 0:31:38Thank you.
0:31:38 > 0:31:41Louisa has cooked mussels two ways -
0:31:41 > 0:31:44deep-fried and steamed
0:31:44 > 0:31:46in a chilli tomato sauce -
0:31:46 > 0:31:50served with roasted and raw tomato, and a squid ink tuile.
0:31:51 > 0:31:53Nice!
0:32:01 > 0:32:03Great. Very interesting.
0:32:03 > 0:32:07You understand the importance of the textures in my kitchen.
0:32:07 > 0:32:09- Yeah.- Very tasty.
0:32:09 > 0:32:11I love. Really, fresh.
0:32:11 > 0:32:15The chilli, that brings a little punch.
0:32:15 > 0:32:21To have two kinds of cook for the mussels is very smart.
0:32:21 > 0:32:23You made that in one hour?
0:32:23 > 0:32:25- Yup.- Wow!
0:32:25 > 0:32:26Impressed.
0:32:30 > 0:32:34I'm over the moon about the comments and the fact that he has mentioned
0:32:34 > 0:32:39about the textures. I'm so happy, I just can't stop smiling all day!
0:32:40 > 0:32:41Phew!
0:32:45 > 0:32:47So I bought langoustine, and I'm going to grill it
0:32:47 > 0:32:50to get that natural sweetness out of the flesh,
0:32:50 > 0:32:53similar to what chef did with the...the squid.
0:32:55 > 0:32:56It's got to be spot-on
0:32:56 > 0:32:58because obviously they are beautiful ingredients.
0:32:58 > 0:33:00Got to, you know, treat them with respect, you know?
0:33:07 > 0:33:10Yeah, I'm happy. To have my dish just to be eaten by Mauro
0:33:10 > 0:33:12in a few minutes' time, it's really daunting.
0:33:15 > 0:33:17- Craig.- Chef.- Hi.
0:33:19 > 0:33:23Craig has made seared langoustine tails,
0:33:23 > 0:33:26served with a tomato consomme,
0:33:26 > 0:33:29grilled courgette, confit tomatoes,
0:33:29 > 0:33:31and mountain honey glazed fennel.
0:33:34 > 0:33:38Wow! The consomme, very intense.
0:33:38 > 0:33:43I want to finish my dish, so that is a very good sign.
0:33:47 > 0:33:49The cook of the langoustine, I love,
0:33:49 > 0:33:52because you understand the importance
0:33:52 > 0:33:55of the smoky flavours who bring the plancha
0:33:55 > 0:33:57in my calamari.
0:33:57 > 0:34:03You really catch all the pillars of the Mirazur kitchen
0:34:03 > 0:34:04in your dish -
0:34:04 > 0:34:07the sea, the garden and the mountains.
0:34:07 > 0:34:08- OK.- Well done.
0:34:08 > 0:34:11- Thank you very much.- I'm very happy. - Thank you.
0:34:15 > 0:34:17The surroundings are so stunning.
0:34:17 > 0:34:20To be able to have that as an inspiration for a plate of food is
0:34:20 > 0:34:23absolutely incredible. I'm feeling...
0:34:23 > 0:34:25I'm feeling great right now.
0:34:25 > 0:34:27It's been...it's been a really great day.
0:34:29 > 0:34:34I think the three chefs interpret very nice their area.
0:34:36 > 0:34:39All the three cooks make it a good job.
0:34:39 > 0:34:45I think for the menu we will serve tomorrow, I am very excited.
0:34:45 > 0:34:48But Mirazur is the fourth restaurant in the world,
0:34:48 > 0:34:50so we need to have a very high standard.
0:34:59 > 0:35:02It is day two in Menton,
0:35:02 > 0:35:06and the finalists are about to be pushed to their professional limit.
0:35:09 > 0:35:11They have been given the honour
0:35:11 > 0:35:14of joining Mauro's brigade of elite chefs
0:35:14 > 0:35:15for lunchtime service.
0:35:20 > 0:35:21In just a few hours,
0:35:21 > 0:35:24they'll be feeding diners who have waited months just to eat
0:35:24 > 0:35:26at the restaurant.
0:35:28 > 0:35:30The finalists will each be in charge
0:35:30 > 0:35:34of two courses on today's six-course tasting menu.
0:35:38 > 0:35:42- So, Louisa, you will be in charge of the first dish of the menu.- OK.
0:35:42 > 0:35:45It is red prawn carpaccio.
0:35:46 > 0:35:51We start with these unique product with this red prawn,
0:35:51 > 0:35:54who is very sweet.
0:35:54 > 0:35:57When you cut them, it is necessary to cut all the same level,
0:35:57 > 0:35:59- the same higher.- OK.
0:35:59 > 0:36:05The more important is to cut the prawn not a lot in advance.
0:36:05 > 0:36:08I want to keep the freshness of the prawn.
0:36:08 > 0:36:12OK, so we take out the circle.
0:36:12 > 0:36:15- It's like a flower.- We try to keep the red part...
0:36:15 > 0:36:17- On the outside?- Yes.
0:36:19 > 0:36:22You need to go fast because it is hot,
0:36:22 > 0:36:25the prawns will be overcooked by the marinade.
0:36:25 > 0:36:28So we need really to go fast.
0:36:28 > 0:36:32In an unusual twist, Mauro pairs the prawns with fruit -
0:36:32 > 0:36:35fresh raspberries and a raspberry gel.
0:36:35 > 0:36:39I want really a very nice presentation.
0:36:39 > 0:36:40OK.
0:36:40 > 0:36:44The dish is carefully finished with fresh almonds,
0:36:44 > 0:36:48nasturtium leaves and samphire.
0:36:48 > 0:36:51And that's it. Very simple, very tasty.
0:36:51 > 0:36:52It's elegant. It's really elegant.
0:36:56 > 0:36:59Unbelievable. Never tasted a prawn that nice before.
0:36:59 > 0:37:02To plate up, it's going to be tough to do it within time.
0:37:02 > 0:37:05Chef makes it look quite easy, but I bet it's not easy in service,
0:37:05 > 0:37:07especially under all that pressure.
0:37:08 > 0:37:12Louisa is also responsible for a main of scorpion fish,
0:37:12 > 0:37:16paired with a traditional bearnaise sauce that's been flavoured with
0:37:16 > 0:37:18- liquorice.- It is interesting, yeah.
0:37:18 > 0:37:20It's an interesting flavour.
0:37:20 > 0:37:23So, keep on whisking it, till it thickens up.
0:37:25 > 0:37:27So now, we will dress.
0:37:27 > 0:37:29- OK?- Yep. - That is the black garlic puree.
0:37:29 > 0:37:32You can really smell the black garlic coming through.
0:37:32 > 0:37:34Yes, it's amazing.
0:37:34 > 0:37:39The dish is also dressed with baby leeks and fresh garden herbs.
0:37:39 > 0:37:42And we will put the liquorice bearnaise, OK?
0:37:42 > 0:37:44Yep.
0:37:44 > 0:37:46- OK?- It's beautiful.
0:37:46 > 0:37:48- How do you feel, Louisa? - I'm really excited.
0:37:48 > 0:37:50I've never cooked this fish before.
0:37:50 > 0:37:52So it will be good, it's learning new things.
0:37:52 > 0:37:54Great. Let's do it.
0:37:54 > 0:37:55Yeah, let's do it.
0:37:56 > 0:37:58Craig has been given charge
0:37:58 > 0:38:02of Mauro's signature squid and bagna cauda dish.
0:38:02 > 0:38:05He also has to prepare 25 perfect duck breasts,
0:38:05 > 0:38:08for one of the most challenging courses -
0:38:08 > 0:38:11A classic French duck served with plum sauce.
0:38:13 > 0:38:18The difficulty in this recipe is the cook of the duck.
0:38:19 > 0:38:23To know when is the moment, the right moment,
0:38:23 > 0:38:25to serve the duck.
0:38:27 > 0:38:33It is very important when you cook to have all the same colour and a
0:38:33 > 0:38:36very, very fine skin and very crispy.
0:38:36 > 0:38:39That is the most important in this recipe.
0:38:39 > 0:38:41Then we go with the garnish.
0:38:41 > 0:38:45The dish is dressed with a red and yellow plum compote.
0:38:45 > 0:38:47And sliced green plums.
0:38:47 > 0:38:51We need to go fast in the dressing for the oxidation.
0:38:51 > 0:38:53- OK.- Of the plums.
0:38:53 > 0:38:58Then we put more pieces of raw plums.
0:38:58 > 0:39:00Always the textures, always the textures.
0:39:00 > 0:39:02It's very important in my kitchen.
0:39:03 > 0:39:05Totally amazed. Just watching chef hands on,
0:39:05 > 0:39:07obviously you soak everything up
0:39:07 > 0:39:10like a sponge, just, like, watching every single detail.
0:39:10 > 0:39:13It's absolutely amazing. A one-on-one sort of masterclass.
0:39:13 > 0:39:14That doesn't happen.
0:39:14 > 0:39:17It's a once-in-a-lifetime sort of opportunity.
0:39:17 > 0:39:22I want you taste, because this sauce is one of my favourite for the
0:39:22 > 0:39:26- duck.- Oh, wow!- That is very... Explodes in mouth, eh?
0:39:26 > 0:39:29A lot of acidity, a lot of flavours.
0:39:29 > 0:39:31And we put the duck like this.
0:39:31 > 0:39:33OK?
0:39:35 > 0:39:38A stunning dish. I have definitely got my work cut out for this dish.
0:39:38 > 0:39:39It's beautiful in its presentation.
0:39:39 > 0:39:43The accuracy and the cooking of all of the elements are perfect.
0:39:43 > 0:39:48So I've got to meet that standard and hopefully get it bang-on.
0:39:48 > 0:39:53Steven's first task is to prepare a mountain of mushrooms for Mauro's
0:39:53 > 0:39:56highly complex dish, The Forest.
0:39:56 > 0:39:59But he will also finish today's tasting menu
0:39:59 > 0:40:01with a classic citrus dessert
0:40:01 > 0:40:04named after a famous Argentinian tango,
0:40:04 > 0:40:06Naranjo En Flor.
0:40:06 > 0:40:10It begins with a saffron-infused creme anglaise.
0:40:12 > 0:40:16Then that is a reduction of orange and saffron.
0:40:16 > 0:40:19So it's very powerful.
0:40:19 > 0:40:23Then we will put some pieces of almonds.
0:40:25 > 0:40:26That is for the textures.
0:40:26 > 0:40:28Then the orange.
0:40:29 > 0:40:31Three over the cream.
0:40:31 > 0:40:33Then orange sorbet.
0:40:33 > 0:40:35We make a nice quenelle.
0:40:37 > 0:40:41Espuma of almond is then added.
0:40:41 > 0:40:46And then we need to go fast because the espuma goes down, eh?
0:40:46 > 0:40:49So that is a mix of sugar.
0:40:49 > 0:40:51You put it on the top.
0:40:51 > 0:40:53OK?
0:40:53 > 0:40:54That is the dessert.
0:41:00 > 0:41:02That's probably up there with, like, the best dessert
0:41:02 > 0:41:04I've ever tasted in my life. That was crazy.
0:41:04 > 0:41:07Like, the flavours are so clean, so fresh.
0:41:07 > 0:41:10I love that dish. I can't wait to do it.
0:41:22 > 0:41:25I guess it is the biggest service of my career.
0:41:25 > 0:41:29It's going to be high pressure, but hopefully it goes good.
0:41:29 > 0:41:33Chef has put a lot of trust into me today, and I want to make him proud.
0:41:35 > 0:41:36I'm feeling a bit nervous.
0:41:37 > 0:41:40It's just those pre-service butterflies, isn't it? So...
0:41:40 > 0:41:43But it is good to have those, keeps you on your toes.
0:41:46 > 0:41:48The pressure of working in a kitchen of this level
0:41:48 > 0:41:50is quite extraordinary.
0:41:50 > 0:41:53I think this could be life-changing for our chefs.
0:41:53 > 0:41:55This is a massive opportunity.
0:41:57 > 0:42:00Our chefs are going to come in here, grab it with both hands
0:42:00 > 0:42:02and learn as much as possible.
0:42:06 > 0:42:07Look at that!
0:42:09 > 0:42:11- You ready?- Yes, Chef.
0:42:11 > 0:42:13- I don't hear?- CONTESTANTS: - Yes, Chef.
0:42:13 > 0:42:17- Como?- CONTESTANTS:- Yes, Chef. - FORCEFULLY:- Yes, Chef!
0:42:17 > 0:42:21- Come on.- The restaurant has filled up, it's very,
0:42:21 > 0:42:22very smart indeed.
0:42:22 > 0:42:24It has a serious reputation.
0:42:25 > 0:42:28I reckon right now they could be shaking in their chef shoes.
0:42:30 > 0:42:32Two menus.
0:42:32 > 0:42:34Two carpaccio, right now, please.
0:42:34 > 0:42:36- Go!- Yes, Chef.
0:42:37 > 0:42:42Louisa is first up with her raw red prawn starter.
0:42:42 > 0:42:45We're off and running. We're off to a fast start.
0:42:45 > 0:42:49It's vital that she cuts the prawns to precisely the same length as
0:42:49 > 0:42:51quickly as possible.
0:42:51 > 0:42:53Louisa has had to prepare this dish a la minute
0:42:53 > 0:42:56to keep the freshness of those prawns.
0:42:56 > 0:42:57- We need to go fast.- Yeah.
0:42:57 > 0:43:00We all know, once you start to handle them,
0:43:00 > 0:43:03they start to take on oxygen, it discolours very quickly.
0:43:03 > 0:43:06Everybody is here. We need to go fast, eh?
0:43:06 > 0:43:09Oui, Chef. Yeah, the pressure is on.
0:43:12 > 0:43:15- Service, please!- Table 21.
0:43:15 > 0:43:17Ah! Be careful.
0:43:17 > 0:43:20They need... The you don't put the salicornia herbs.
0:43:20 > 0:43:22- Yes, Chef.- Please.
0:43:22 > 0:43:24I forgot to put the samphire on that one.
0:43:24 > 0:43:26So I won't be doing that again.
0:43:26 > 0:43:28Try that again. Service, please!
0:43:28 > 0:43:30The red sides.
0:43:30 > 0:43:34- I want everything with red sides. - Yes, Chef.- OK?
0:43:34 > 0:43:38- Next four I want really red. - Yes, Chef.
0:43:40 > 0:43:43Every dish needs to be perfect.
0:43:43 > 0:43:46Like one of my chefs do it.
0:43:47 > 0:43:50It's a lot of pressure on my 22-year-old shoulders right now!
0:43:50 > 0:43:53Fire. Three calamaris.
0:43:53 > 0:43:55- BOTH:- Oui, Chef.
0:43:55 > 0:43:57Two calamari, table 14.
0:43:57 > 0:43:59- Chef.- Fire.
0:44:01 > 0:44:03Mauro's attention is now on Craig,
0:44:03 > 0:44:08who must fry the calamari on one side to chef's exacting standards.
0:44:08 > 0:44:11It's very hot in here. It adds to the pressure even more.
0:44:12 > 0:44:15- Craig.- Chef. - Come here to plating, please.
0:44:23 > 0:44:26- We need to go fast, Craig.- Chef.
0:44:26 > 0:44:28That looks wonderful.
0:44:28 > 0:44:30But we need to go fast.
0:44:30 > 0:44:32Yes, it's definitely intense, this.
0:44:33 > 0:44:34After a shaky start,
0:44:34 > 0:44:39Louisa has to prove she can deliver the perfect carpaccio dish.
0:44:39 > 0:44:41Go faster, go, go, go!
0:44:45 > 0:44:46Please, there you go.
0:44:48 > 0:44:51Good job. Next, better.
0:44:51 > 0:44:53- OK?- Yes, Chef.- Scorpio fish.- Yeah.
0:44:55 > 0:44:57- Hey!- Oh, that was hard.
0:44:57 > 0:45:00That was pressure, a lot of pressure.
0:45:00 > 0:45:05Louisa has made red prawn carpaccio in a Menton lemon marinade,
0:45:05 > 0:45:11served with fresh raspberries, raspberry gel, samphire,
0:45:11 > 0:45:14nasturtium leaves and fresh almonds.
0:45:19 > 0:45:24Wow! Who puts raspberry and raw fish together?
0:45:24 > 0:45:27- That's beautiful!- The little raspberry gel has got a lovely
0:45:27 > 0:45:30little sweet tanginess to it that worked very well with the shellfish.
0:45:30 > 0:45:33It's great. Everything on this plate is just raw.
0:45:33 > 0:45:34It's quite incredible.
0:45:34 > 0:45:37This is simplicity at its best, at perfection.
0:45:37 > 0:45:39It's the perfect way to start a meal.
0:45:41 > 0:45:43All is fire.
0:45:44 > 0:45:47- OK?- Chef.- First six, and then four, please.
0:45:47 > 0:45:48Six and four.
0:45:50 > 0:45:54The spotlight turns to Craig, to deliver Chef's calamari dish.
0:45:56 > 0:45:57It's a very high pace.
0:45:58 > 0:46:02It's keeping up, and obviously the immense detail on every plate.
0:46:02 > 0:46:04- Salt, salt, salt.- Chef.
0:46:06 > 0:46:08He is very focused.
0:46:08 > 0:46:12I love that. The calamari, looking good.
0:46:12 > 0:46:13He make a good job.
0:46:15 > 0:46:16Please, service.
0:46:16 > 0:46:19Pick up table 14 and table 16.
0:46:19 > 0:46:20- BOTH:- Oui, Chef!
0:46:23 > 0:46:24The two last table, please.
0:46:24 > 0:46:25Fast, fast, fast.
0:46:34 > 0:46:36- Chef.- Service 25.
0:46:36 > 0:46:37Go.
0:46:40 > 0:46:42He is good. He is very talented.
0:46:42 > 0:46:45It looks like what we serve in our restaurant.
0:46:45 > 0:46:47So I am happy.
0:46:47 > 0:46:49Phew!
0:46:49 > 0:46:52Hopefully I'm doing all right. Maybe I've got to work on my speed.
0:46:52 > 0:46:55You can't fall behind in this kitchen. You can't fall behind.
0:46:55 > 0:46:56- Wow!- OK.
0:46:56 > 0:46:59- What is that?- Wow. - Yeah, what is that?- It's squid.
0:46:59 > 0:47:02Craig has made calamari,
0:47:02 > 0:47:06served with bagna cauda sauce, artichokes,
0:47:06 > 0:47:09artichoke puree, and squid ink crackers.
0:47:09 > 0:47:11Interesting-looking dish.
0:47:11 > 0:47:15I've not had squid quite like that before.
0:47:18 > 0:47:21It's like eating a very light, fishy tagliatelle.
0:47:21 > 0:47:23It's so light.
0:47:23 > 0:47:26- It's delicious.- I think the squid looks incredible,
0:47:26 > 0:47:28but the cooking of it is delightful.
0:47:28 > 0:47:30Because it's tender, but it's got a great texture.
0:47:30 > 0:47:33That is brilliant. Bagna cauda and squid?
0:47:33 > 0:47:35I normally dip veg into a bagna cauda.
0:47:35 > 0:47:38It's a beautiful accompaniment for a piece of squid.
0:47:46 > 0:47:48Just trying to not burn the mushrooms.
0:47:49 > 0:47:51Going to get intense in a second.
0:47:51 > 0:47:52- Steven?- Chef.
0:47:52 > 0:47:56- It's your turn now.- Yes, Chef.- OK?
0:47:56 > 0:47:57Fire three Forest.
0:48:00 > 0:48:03The Forest consists of 12 separate elements.
0:48:03 > 0:48:05Go fast, Steve.
0:48:05 > 0:48:08And is served as a large sharing plate.
0:48:08 > 0:48:11I want the most beautiful forest.
0:48:11 > 0:48:14This is lighter food then Steven has ever prepared before.
0:48:14 > 0:48:17And there are techniques here that Steven won't have used before.
0:48:17 > 0:48:19Making parsley into a sponge?
0:48:19 > 0:48:21This is very interesting.
0:48:21 > 0:48:22Very interesting.
0:48:25 > 0:48:26OK, go.
0:48:27 > 0:48:29Don't put the dry part...
0:48:29 > 0:48:30On the bottom part, just the middle?
0:48:30 > 0:48:33Oui, Chef.
0:48:33 > 0:48:34Go in with the girolles.
0:48:36 > 0:48:38Be careful, you put a lot together.
0:48:38 > 0:48:40A lot together, a lot together.
0:48:45 > 0:48:46Beautiful. Beautiful!
0:48:46 > 0:48:49Let's go with the others. Go, go. Fast, fast.
0:48:51 > 0:48:54Still trying to learn which is going which on a plate.
0:48:54 > 0:48:56Just trying to keep up right now.
0:48:56 > 0:48:57Right now! Go!
0:49:04 > 0:49:06You've got to be fast.
0:49:06 > 0:49:09Every second that that plate of food sits on a pass is the worse it gets,
0:49:09 > 0:49:12so you want to do and go.
0:49:14 > 0:49:15The last one.
0:49:18 > 0:49:21This is very, very nice.
0:49:21 > 0:49:24But you feel the hot in the kitchen?
0:49:24 > 0:49:27- Yes, Chef.- I want you to really take care of my desserts.
0:49:27 > 0:49:30- Oui, Chef.- OK?- Oui, Chef.
0:49:30 > 0:49:33Wow! Oh, my word.
0:49:34 > 0:49:39Steven has made The Forest - sauteed mushrooms,
0:49:39 > 0:49:45served with parsley sponge cake, garden potatoes, quinoa risotto,
0:49:45 > 0:49:47Parmesan cream
0:49:47 > 0:49:48and potato wafers.
0:49:54 > 0:49:57It's just incredibly light, yet very many interesting flavours and
0:49:57 > 0:50:00- textures.- It's delicious, it's got texture, it's got a lot of flavour,
0:50:00 > 0:50:03yet you can taste a bit of everything that's on this plate.
0:50:03 > 0:50:07I think this is a lovely dish, and I love the parsley sponge that
0:50:07 > 0:50:08represents the moss.
0:50:08 > 0:50:09What a great idea.
0:50:11 > 0:50:13Seven fish in three minutes, please.
0:50:13 > 0:50:14Oui, Chef!
0:50:15 > 0:50:20There is no letup for Louisa, as she's cooking scorpion fish for the
0:50:20 > 0:50:23- first time.- Course number two, a bit more hard.
0:50:23 > 0:50:25The cooking of the fish has to be perfect.
0:50:25 > 0:50:29If it's not, then it's not going to be a very good service.
0:50:29 > 0:50:31I need the fish in three, please.
0:50:31 > 0:50:33- Yes, Chef.- Let's go now.
0:50:33 > 0:50:35We need to dressing.
0:50:36 > 0:50:38Put the other leeks.
0:50:38 > 0:50:39Yes, Chef.
0:50:46 > 0:50:48Not bad for the first time to work with this fish, huh?
0:50:48 > 0:50:50Not bad for the first time, Chef.
0:50:54 > 0:50:55That's it.
0:50:56 > 0:50:58Go!
0:50:59 > 0:51:02Louisa, that is the last six plates, please.
0:51:02 > 0:51:03Yes, Chef.
0:51:05 > 0:51:06Table 31.
0:51:07 > 0:51:11I want the same cook, the same presentation as the first one.
0:51:11 > 0:51:12Yes, Chef.
0:51:18 > 0:51:21Wow! This is your last dish here, yeah?
0:51:21 > 0:51:22- Last dish.- Go!
0:51:22 > 0:51:25Go, go, go! You happy?
0:51:25 > 0:51:28- Yes, Chef.- You're happy?- Yes, Chef.
0:51:28 > 0:51:33Louisa has made scorpion fish served with a liquorice-infused bearnaise
0:51:33 > 0:51:39sauce, black garlic puree, baby leeks and fresh garden herbs.
0:51:43 > 0:51:45Louisa has cooked this fish beautifully.
0:51:45 > 0:51:48Just take a slice off and it's just melting in your mouth.
0:51:48 > 0:51:49There's two really big flavours here -
0:51:49 > 0:51:51the liquorice and the black garlic -
0:51:51 > 0:51:53but they work together so well.
0:51:53 > 0:51:55- It's fascinating. - You can taste the fish,
0:51:55 > 0:51:59it's not lost when you have such strong flavours on a plate of food.
0:52:01 > 0:52:03- MAURO:- So, Louisa, I am very happy.
0:52:03 > 0:52:05The cook was perfect.
0:52:05 > 0:52:08That is the most important, the most difficult in this dish.
0:52:08 > 0:52:10Great. Very, very happy.
0:52:10 > 0:52:12- Thank you, Chef.- Thank you.
0:52:15 > 0:52:18Cooking to a two-Michelin-star standard, whoa!
0:52:18 > 0:52:19I'm really, I'm still buzzing now.
0:52:19 > 0:52:21It was so fun. I really enjoyed it.
0:52:23 > 0:52:27Definitely I will remember this day, 100%, till the day I die.
0:52:29 > 0:52:31Craig, fire.
0:52:31 > 0:52:32Three ducks.
0:52:32 > 0:52:34- Yes, Chef.- Go.
0:52:38 > 0:52:41Duck is all about the resting, the gentle cooking.
0:52:41 > 0:52:42Not too much of a fierce heat,
0:52:42 > 0:52:45really nice and slow and obviously it's nice and tender.
0:52:48 > 0:52:50More fast, please. More, more, more fast.
0:52:52 > 0:52:54Craig's at the final hurdle.
0:52:54 > 0:52:58recreating the French duck dish to Chef's exact requirements.
0:52:58 > 0:53:01Now the sauce, and then you go fast to cut your duck, please.
0:53:12 > 0:53:14I see you make like this.
0:53:14 > 0:53:16Never make like this. You need just to make one cut like this.
0:53:16 > 0:53:19- Straight slice.- For the next ones.
0:53:19 > 0:53:21- OK.- OK? Great. Go.
0:53:24 > 0:53:27Please, Natalie.
0:53:27 > 0:53:28Pick-up. Table 16.
0:53:31 > 0:53:34Fire. Table 14, two ducks.
0:53:34 > 0:53:36Yeah, the cutting, I have to get used to.
0:53:36 > 0:53:39Obviously, a perfect slice on it.
0:53:39 > 0:53:40Can't repeat that mistake for this one.
0:53:42 > 0:53:44I want a nice cutting.
0:53:49 > 0:53:51Wow! You see the difference?
0:53:51 > 0:53:53- Yes, Chef.- OK?
0:53:53 > 0:53:54Much better, much better.
0:53:54 > 0:53:55Good.
0:53:57 > 0:53:58Go, go, go, go!
0:54:03 > 0:54:05- You are happy?- I'm happy, Chef.
0:54:05 > 0:54:06Good. Me too.
0:54:06 > 0:54:12Craig, I really love how you put passion for dressing, for plating.
0:54:12 > 0:54:14- Congratulations.- Thank you very much.
0:54:14 > 0:54:15Thank you. Thank you.
0:54:17 > 0:54:20Yeah, that was intense. That was a real push, it was a fast pace.
0:54:20 > 0:54:23It's obviously an immense attention to detail on every plate.
0:54:23 > 0:54:24- GREGG:- Hey!
0:54:24 > 0:54:26It's a great experience, great experience.
0:54:28 > 0:54:31Craig's last dish is French duck
0:54:31 > 0:54:33served with plum sauce,
0:54:33 > 0:54:37yellow and red plum compote, fresh plums
0:54:37 > 0:54:40and onions filled with basil oil.
0:54:40 > 0:54:43It's very pretty. Love the colours on that.
0:54:46 > 0:54:47What I really like about this duck
0:54:47 > 0:54:50is, first of all, it's melt-in-the-mouth.
0:54:50 > 0:54:52You've got the richness of the duck, then you've got sauce,
0:54:52 > 0:54:55then you've got this refreshing, almost fruity salad,
0:54:55 > 0:54:58sitting on the side that just sort of cleanses the palate.
0:54:58 > 0:55:02- Beautiful.- This might be the lightest duck dish I've ever eaten.
0:55:04 > 0:55:09After three hours of service and five courses in,
0:55:09 > 0:55:11it's up to Steven to deliver the final course.
0:55:12 > 0:55:14Fire, table 20.
0:55:14 > 0:55:16- Three guests.- Oui, Chef.
0:55:16 > 0:55:17And then four more.
0:55:19 > 0:55:23He must quickly plate Mauro's signature dessert, Naranjo En Flor,
0:55:23 > 0:55:27before the orange sorbet melts or the almond espuma drops.
0:55:27 > 0:55:30Yeah, I am going to need a steady hand plating this one.
0:55:31 > 0:55:33Go, you need to go fast.
0:55:33 > 0:55:36It's very hot, the ice cream, foam, espuma.
0:55:36 > 0:55:40- It's a very critical moment, that. - Chef.- Go.
0:55:43 > 0:55:46I want a very nice quenelle for the two last.
0:55:56 > 0:55:57Give me five.
0:55:58 > 0:56:00Good job. Go.
0:56:04 > 0:56:06We came out the other side, and I'm happy.
0:56:06 > 0:56:08One of the best experiences of my life.
0:56:08 > 0:56:11I wish I could come back and do it again.
0:56:11 > 0:56:15Steven's final dish is Naranjo En Flor -
0:56:15 > 0:56:20saffron cream with orange sorbet, almond foam,
0:56:20 > 0:56:22topped with an orange-infused sugar tuile.
0:56:24 > 0:56:27Mm!
0:56:27 > 0:56:30Cor, that is just stunning!
0:56:30 > 0:56:34It's incredibly light, and I love the fact it's not over sweet,
0:56:34 > 0:56:35it's quite a natural flavour.
0:56:35 > 0:56:40- It's really good.- This is a coastal area renowned for its citrus fruits,
0:56:40 > 0:56:42oranges and lemons,
0:56:42 > 0:56:46and it's portrayed beautifully in this lovely, lovely dessert.
0:56:50 > 0:56:51So...
0:56:52 > 0:56:56- Eh? Cheers. Oh!- Cheers.- Cheers.
0:56:57 > 0:56:58Cheers.
0:57:01 > 0:57:05To give the keys of our cuisine to
0:57:05 > 0:57:09three young chefs, it was nice, because the three of them
0:57:09 > 0:57:12take that with a lot of responsibility
0:57:12 > 0:57:14and very professional.
0:57:17 > 0:57:20- MONICA:- I think our three chefs have served us magic,
0:57:20 > 0:57:22and if they could take some of this back
0:57:22 > 0:57:24and hone it into their own craft,
0:57:24 > 0:57:29I think we're going to be in for one fascinating final.
0:57:29 > 0:57:31It's been amazing.
0:57:31 > 0:57:33Breathtaking. I don't want to go home, to be honest with you.
0:57:35 > 0:57:37All good things must come to an end.
0:57:37 > 0:57:40Hopefully, I can come back here one day.
0:57:40 > 0:57:42This whole weekend in France has been amazing.
0:57:42 > 0:57:44I've enjoyed every minute.
0:57:44 > 0:57:47I think this is the biggest and best experience that I've ever had,
0:57:47 > 0:57:49so far in my career.
0:57:50 > 0:57:52It's been truly unforgettable.
0:57:52 > 0:57:54It's always about being better and obviously striving,
0:57:54 > 0:57:57and it's that sort of philosophy and that sort of mentality
0:57:57 > 0:57:59that I think I'll really take forward.
0:58:01 > 0:58:05It's all going to be about the three final plates of food.
0:58:06 > 0:58:09That's all that stands between our chefs
0:58:09 > 0:58:12and being the MasterChef Champion.
0:58:20 > 0:58:24Tomorrow night, it's the professional MasterChef final.
0:58:27 > 0:58:29We know what they're capable of.
0:58:29 > 0:58:30Now it's down to them.
0:58:33 > 0:58:35You say you want to bring a smile to our faces,
0:58:35 > 0:58:38and you've done that once again.
0:58:38 > 0:58:40That is stunning.
0:58:40 > 0:58:42Absolutely stunning.