0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:14Two bass, now.
0:00:14 > 0:00:15CHEERING
0:00:15 > 0:00:19Now he and MasterChef judge Gregg Wallace
0:00:19 > 0:00:23are on the hunt for Britain's next culinary superstar,
0:00:23 > 0:00:25the professional with the talent to cut it
0:00:25 > 0:00:28in the world's top kitchens.
0:00:30 > 0:00:32Perfect.
0:00:39 > 0:00:42It's the last of the semifinals.
0:00:43 > 0:00:48All this week, the six semifinalists have been split into pairs...
0:00:51 > 0:00:56..going head-to-head to fight for a place in the competition.
0:01:00 > 0:01:04Ash and Oli have cooked to an exceptional level
0:01:04 > 0:01:07to secure their place in the finals.
0:01:07 > 0:01:11That could be served in most fine- dining establishments for sure.
0:01:12 > 0:01:14That is incredible!
0:01:14 > 0:01:17It's the pinnacle. It's the final now.
0:01:17 > 0:01:20I'm in the final three. I've got a chance of winning this now.
0:01:21 > 0:01:24Now there is only one place left.
0:01:28 > 0:01:31Last to go head-to-head are Steve and Claire.
0:01:34 > 0:01:37They've been up against each other from day one.
0:01:37 > 0:01:40Throughout the competition he's become quite a good friend,
0:01:40 > 0:01:45so to know that one of us is leaving is a real shame.
0:01:45 > 0:01:47'He's a great chef.'
0:01:47 > 0:01:50I've got to do well to get to that final.
0:01:53 > 0:01:55'It's a shame we can't both go through.'
0:01:55 > 0:01:58If she beats me today I think she'll go and win it,
0:01:58 > 0:02:01but I wouldn't have entered if I didn't want to win.
0:02:01 > 0:02:04I'm so close to being where everyone wants to be.
0:02:04 > 0:02:08It would be just an amazing achievement, really.
0:02:15 > 0:02:19Today the two of them are heading to Central London,
0:02:19 > 0:02:22home to Pied a Terre,
0:02:22 > 0:02:25one of the capital's top Michelin-starred restaurants.
0:02:31 > 0:02:34One green, one rabbit, three minutes.
0:02:34 > 0:02:39Head chef Marcus Eaves earned his first Michelin star at 27...
0:02:40 > 0:02:45..quite a feat, as the restaurant had only been open 14 months.
0:02:45 > 0:02:49At this level, you've got to give it everything.
0:02:49 > 0:02:53You've got to keep coming in every day. Every service has to be better than the last.
0:02:55 > 0:02:58Work strongly on the technique.
0:02:58 > 0:03:01Attention to detail is very important to us.
0:03:01 > 0:03:06Every single little detail matters. We're striving for perfection.
0:03:07 > 0:03:11Marcus is a full-on, intense, non-stop chef.
0:03:11 > 0:03:13OK, go. Quickly, please. Table one. Go, go, go.
0:03:13 > 0:03:17This will definitely be a baptism of fire for Claire and Steve.
0:03:17 > 0:03:21My standards are huge here. There's accolades to live up to,
0:03:21 > 0:03:23and there's a big reputation.
0:03:23 > 0:03:26Bringing two new chefs in is a massive risk for me.
0:03:26 > 0:03:30'I've never worked in a Michelin-starred kitchen before.'
0:03:30 > 0:03:32Great opportunity that I've always wanted to do,
0:03:32 > 0:03:35and I'm now going to fulfil my ambition.
0:03:35 > 0:03:38'I'm fairly confident, but I'm also quite nervous.'
0:03:38 > 0:03:41I'm just hoping the nerves don't get the better of me.
0:03:45 > 0:03:49Welcome to Pied a Terre. My expectations of you guys today
0:03:49 > 0:03:52are absolutely huge. What I expect is absolutely top-drawer.
0:03:52 > 0:03:55If it's not right, it won't go into the restaurant.
0:03:55 > 0:03:58Hopefully you'll pull it off, and the best of luck. Come with me.
0:04:02 > 0:04:06During service, Steve will be cooking steamed saddle of rabbit
0:04:06 > 0:04:09stuffed with chicken mousse, served with rack of rabbit,
0:04:09 > 0:04:13rabbit kidney and liver, peas, broad beans,
0:04:13 > 0:04:16truffle, and a shallot emulsion.
0:04:21 > 0:04:24There's the chicken mousse. Pipe that along the centre.
0:04:26 > 0:04:29Get your Parma ham.
0:04:30 > 0:04:33This is the chicken puree, the chicken mousse,
0:04:33 > 0:04:37and what this does is, it acts as a glue.
0:04:38 > 0:04:41You're going to place the rabbit saddle on top of there,
0:04:41 > 0:04:43and then we're going to roll it over.
0:04:43 > 0:04:46This will be steamed, so we'll make sure it's really tight.
0:04:48 > 0:04:51I'm sure you know, rabbit's a difficult one to cook.
0:04:51 > 0:04:53Undercooked, we can't serve it too pink,
0:04:53 > 0:04:56but if we cook it too much, it's going to be dry.
0:04:57 > 0:05:00Feel that now. It's gone near the heat. It's quite soft.
0:05:00 > 0:05:03When it is cooked, it'll be nice and firm.
0:05:03 > 0:05:06If you want to just touch that, see how firm it is now.
0:05:06 > 0:05:09It's changed quite a lot, hasn't it?
0:05:09 > 0:05:12You need to make sure all your offal, the livers, the kidneys
0:05:12 > 0:05:17and the racks, are nicely cooked. Not too raw but not overcooked.
0:05:17 > 0:05:20It's very important we don't get too much colour
0:05:20 > 0:05:22otherwise the rabbit will dry out.
0:05:25 > 0:05:28This is the emulsion. As you can see, it's nice and fresh.
0:05:28 > 0:05:32The peas are nice and green, and it's a nice sauce consistency.
0:05:32 > 0:05:34If you get it too hot, it'll separate,
0:05:34 > 0:05:37- and it'll get sent back. OK? - Yes, chef.
0:05:37 > 0:05:38- Yeah?- Lovely.
0:05:44 > 0:05:47Nice long strokes, OK? Now we've opened that up,
0:05:47 > 0:05:50you can see it's nice and moist. It's not dry at all.
0:05:50 > 0:05:53Little cutlets, slices of the liver.
0:05:53 > 0:05:56OK?
0:05:58 > 0:06:01All we're looking at doing is showcasing that rabbit there.
0:06:01 > 0:06:05It's cooked beautifully. We need to show that to the customers, OK?
0:06:06 > 0:06:08Offal in the centre.
0:06:11 > 0:06:14And a touch of truffle at the last second.
0:06:14 > 0:06:16OK, Steve. So this is what I expect.
0:06:16 > 0:06:19If it's not up to standard, I'll be sending it back.
0:06:19 > 0:06:22It's very important that you get this right.
0:06:22 > 0:06:25Timing's essential. It takes 15 minutes to cook,
0:06:25 > 0:06:28- so we can't afford any delays, OK? - Yes, chef.
0:06:29 > 0:06:33'Lot of work to do. Lot going on the dish. Very, very intricate.'
0:06:33 > 0:06:36I'm worried about not cooking it right.
0:06:36 > 0:06:39I want him to be happy with the way I'm cooking everything.
0:06:39 > 0:06:41If I muck it up, I'll ruin the whole service.
0:06:41 > 0:06:45I don't want to make any mistakes in his kitchen.
0:06:47 > 0:06:52Claire's dish is pan-fried turbot served with a courgette flower
0:06:52 > 0:06:55stuffed with salmon-and-basil mousse,
0:06:55 > 0:07:00sauteed baby aubergines, courgette and a basil puree,
0:07:00 > 0:07:02and an olive-oil emulsion.
0:07:02 > 0:07:06When you're cooking turbot, it all depends on the size of the fish.
0:07:06 > 0:07:09Four minutes, we'll put the turbot in the pan,
0:07:09 > 0:07:11but if it's a bit thinner, we might do it in three.
0:07:11 > 0:07:15It depends. You've got to use your own judgement there as well.
0:07:15 > 0:07:19Turbot's the king of all fish, the most expensive fish you can buy,
0:07:19 > 0:07:22£17, £18 a kilo at some times of the year,
0:07:22 > 0:07:25so we've got to make sure we look after it and get it right.
0:07:26 > 0:07:30- See that?- Yes.- Nice and golden.
0:07:32 > 0:07:35If you feel that, it's firm, but still slightly translucent,
0:07:35 > 0:07:38- a little bit sort of shiny. - Yeah.- OK?
0:07:38 > 0:07:40With the courgette flowers,
0:07:40 > 0:07:43you want to make sure you're very gentle.
0:07:43 > 0:07:47- If you feel that, it's just starting to firm up.- Yeah.
0:07:47 > 0:07:52Again, they're very expensive, about £1 to £1.50 each,
0:07:52 > 0:07:55so you're dealing with all the top products here,
0:07:55 > 0:07:57so just be very, very careful.
0:07:58 > 0:08:02And at about one minute, bang, you'll put your baby artichokes on.
0:08:04 > 0:08:07So we got some courgette-and-basil puree here,
0:08:07 > 0:08:10and that will go on the plate just at the last second.
0:08:15 > 0:08:19When you bring a fish up, it's important to make sure we drain it.
0:08:19 > 0:08:20Yep.
0:08:23 > 0:08:26Just a little bit of the sauce.
0:08:28 > 0:08:30Touch of olive oil at the last second,
0:08:30 > 0:08:33and there you go.
0:08:36 > 0:08:38This is what I expect. If it's not up to standard,
0:08:38 > 0:08:42- I'll be sending it back. - Yep.- Excellent.
0:08:44 > 0:08:48A lot of pressure. I mean, this fish probably cost, like, £90.
0:08:48 > 0:08:53You know, there's no room for error. So, yeah, it's quite daunting.
0:08:57 > 0:09:00With food at this level, the quest for perfection
0:09:00 > 0:09:04begins at the preparation stage.
0:09:10 > 0:09:16Each of Claire's turbot pieces must weigh exactly 90 grams.
0:09:18 > 0:09:20- 90 grams, yeah?- Yep.
0:09:20 > 0:09:23I just love the precision about this style.
0:09:23 > 0:09:27It's, like, cutting-edge stuff. It's new. It's interesting.
0:09:27 > 0:09:31Fine dining is where I aspire to be, so it's great experience.
0:09:33 > 0:09:38For his prep, Steve is taking the outer casing off each single pea
0:09:38 > 0:09:41in his dish.
0:09:42 > 0:09:45This kitchen is different to kitchens I've worked before.
0:09:45 > 0:09:49It's higher standard. The chefs around in it are quality.
0:09:49 > 0:09:54I have high standards, but these guys have even higher standards,
0:09:54 > 0:09:56and I want to try and reach that.
0:09:57 > 0:10:00It is tough, but I want to get there, you know?
0:10:14 > 0:10:16OK, guys, we got 35 for lunch.
0:10:16 > 0:10:19Everybody needs to be in and out within the hour,
0:10:19 > 0:10:22so we need to be quick, fast-paced, no mistakes.
0:10:22 > 0:10:24So let's get started.
0:10:26 > 0:10:28I'll be watching everything they do,
0:10:28 > 0:10:31down to seasoning, the way they carve the meat,
0:10:31 > 0:10:34cook the fish, every tiny little detail.
0:10:34 > 0:10:37I'll have my eye on what's going on, and any mistakes,
0:10:37 > 0:10:41if we let that go to the diner, that's just not acceptable.
0:10:45 > 0:10:49I'm really buzzing. Can't wait. Looking forward to it. It'll be good.
0:10:49 > 0:10:53I know I can do it. It's just, you know, combating the nerves.
0:10:54 > 0:10:58OK. Listen up, please. Check up on one mackerel, one belly,
0:10:58 > 0:11:01- followed by one rabbit, one turbot. - ALL: Yes, chef.
0:11:10 > 0:11:13First check on... I've got one rabbit on order.
0:11:16 > 0:11:19- Don't forget to taste, Steve. - Yes, chef.
0:11:24 > 0:11:28- Steve, how long does yours take to cook?- Eight minutes.
0:11:28 > 0:11:31If I start cooking everything now, it'll all overcook,
0:11:31 > 0:11:35and it'll be sat there. You want everything as fresh as possible.
0:11:35 > 0:11:37Four minutes, we're going, guys.
0:11:37 > 0:11:40- One rabbit, one turbot. - Yes, chef.- Yeah.
0:11:45 > 0:11:49- Start dressing now, guys.- Yes.- Yeah.
0:11:50 > 0:11:52Come on, Steve. Let's go.
0:11:56 > 0:11:59Steve, that rabbit's not hot enough. Get it back in the oven, please.
0:11:59 > 0:12:03- OK, chef.- Right, quickly. It's going cold here, yeah?
0:12:03 > 0:12:07Come on, Claire, let's go. Pick up the pace.
0:12:12 > 0:12:15Steve, let's not get sloppy, mate, yeah?
0:12:18 > 0:12:22Ten seconds, otherwise we need to start again, guys, yeah?
0:12:22 > 0:12:26- OK, Claire. Very nice there, yeah? - Yes, chef.
0:12:30 > 0:12:33- Wipe your plate. We can go. Well done.- Yes, chef.- Thank you.
0:12:38 > 0:12:41Overall, spot on. We've got a few issues there with Steve,
0:12:41 > 0:12:46and so far nothing with Claire, so overall, very nice table. Yeah.
0:12:49 > 0:12:52At the moment we've got one, two, three turbot on order.
0:12:52 > 0:12:55We've got three rabbit on order. Three of each.
0:12:55 > 0:12:59If all the tables get called away at the same time, the pressure's going to be on.
0:13:07 > 0:13:11First table went pretty well. I got three on order at the moment,
0:13:11 > 0:13:15so hopefully I can just keep that going and not fall below that.
0:13:19 > 0:13:21Yeah, very good start.
0:13:21 > 0:13:23- OK.- Hello, chef.- New check.
0:13:23 > 0:13:26- Three rabbit and one turbot, yes? - Yep.- Yeah.
0:13:26 > 0:13:29- Come on! Let's go!- Yes, chef.
0:13:29 > 0:13:3230 seconds. So, Steve, how many rabbit do you have on order?
0:13:32 > 0:13:35- Um, six, chef.- That's it. Lovely.
0:13:37 > 0:13:40We're pretty much back-to-back now on tables.
0:13:40 > 0:13:44Right, guys, you're falling behind here. Let's go.
0:13:44 > 0:13:47Come on. Quickly.
0:13:47 > 0:13:51That's lovely. Very, very nice.
0:13:51 > 0:13:55She seems to be under control. Everything's organised. Very happy with that.
0:13:55 > 0:13:57Claire, very nice again, yeah?
0:13:59 > 0:14:02The turbot's fantastic. Delicious, perfectly cooked.
0:14:02 > 0:14:04Beautiful piece of fish.
0:14:06 > 0:14:08I think I'm managing fine.
0:14:08 > 0:14:11My checks might start coming on thick and heavy,
0:14:11 > 0:14:14so I just need to keep on top of it.
0:14:16 > 0:14:18Look at this, Steve. That's no good there.
0:14:18 > 0:14:22- Can we be careful on that, please? - Sorry.- Thank you.
0:14:22 > 0:14:25That's it. Lovely.
0:14:25 > 0:14:28- Right. We need a big clean-down now. - Yes, chef.
0:14:28 > 0:14:31Tidy up your board there. Keep yourself organised.
0:14:32 > 0:14:35You've got one, two, three, four, five tables
0:14:35 > 0:14:37are going to be called away.
0:14:37 > 0:14:40Chef, how many rabbits have I got in total, please?
0:14:40 > 0:14:42In total you've got one, two, three, four,
0:14:42 > 0:14:45including the one we're going on.
0:14:45 > 0:14:49- Straight after that, three rabbit followed by one turbot.- Yes, chef.
0:14:50 > 0:14:52I've got to balance the cooking of the rabbit.
0:14:52 > 0:14:56I've got to make sure I get all the timings right, really.
0:14:59 > 0:15:03- Six minutes. Three rabbit, three turbot.- Yes, chef.
0:15:03 > 0:15:06The next order to leave the pass is for a large table,
0:15:06 > 0:15:10but all the plates must be ready at the same time.
0:15:17 > 0:15:19- Right, Steve. Come on, mate. We're going.- Yeah.
0:15:30 > 0:15:33OK, Steve, they're no good. Get rid of those, please.
0:15:33 > 0:15:37They're not good enough. Get some more liver on, quickly, please.
0:15:38 > 0:15:42- Right. Is your liver back on there? - Yeah.
0:15:42 > 0:15:44What you going to do? Borrow one from the next table?
0:15:44 > 0:15:47- Yes, chef.- Good idea. Well done.
0:15:47 > 0:15:50Let's not get flustered, yeah? Carry on.
0:15:54 > 0:15:57- Right, Claire, are you ready?- Yeah.
0:15:57 > 0:15:59- OK, Steve, we need to go here, yeah? - Yes, chef.
0:15:59 > 0:16:02- I really don't want to have to send it back.- Yes, chef.
0:16:06 > 0:16:09Cut those rabbit down and make sure they're all the same size.
0:16:09 > 0:16:11Come on. Quickly.
0:16:12 > 0:16:15Steve, I've got ten seconds now, and then that's it.
0:16:15 > 0:16:18We need to start again.
0:16:20 > 0:16:23- PHONE RINGING - Hello?
0:16:23 > 0:16:25HE SPEAKS IN ACCENTED ENGLISH
0:16:29 > 0:16:32Right, Steve, that's the restaurant calling down,
0:16:32 > 0:16:36asking for the main course. That doesn't happen here. Hurry, please.
0:16:43 > 0:16:45Steve, Steve, Steve, that's undercooked, mate.
0:16:45 > 0:16:48That's undercooked.
0:16:51 > 0:16:54Take this away to start again. It's all going cold here.
0:16:54 > 0:16:57Let's get rid of it, please. Let's get rid of this.
0:16:57 > 0:16:59- That can't happen again.- No, chef.
0:16:59 > 0:17:02Sorry, Steve. That's too long, mate. Come on. Let's get rid of it.
0:17:02 > 0:17:05We have one chance on every table. That's it.
0:17:05 > 0:17:09One chance. That's all we have. Claire, get rid of that, please.
0:17:09 > 0:17:13What's happening here? You getting a bit flustered? Calm down, OK?
0:17:13 > 0:17:16What I suggest... Listen. Don't get confused here.
0:17:16 > 0:17:19What we'll do here... Stop. These are cooked,
0:17:19 > 0:17:22- so you can borrow from that table, yeah?- Yeah.
0:17:22 > 0:17:25All right? OK, Steve. This time you're going to nail it, yeah?
0:17:25 > 0:17:28- Yes, chef. - Seven minutes, we're going.
0:17:28 > 0:17:31No mistakes. Everything spot-on, please, yeah?
0:17:31 > 0:17:34Right. Yeah, it's very important I get these ones right.
0:17:34 > 0:17:36I can't muck up again, man.
0:17:41 > 0:17:44- Make sure it's nice and tidy. This is our last chance.- Yes, chef.
0:17:44 > 0:17:47I don't want to have to step in there, mate.
0:17:47 > 0:17:49- Yes?- Yes, chef.
0:17:49 > 0:17:53Claire, start thinking about your plate, please. Very nice turbot.
0:17:53 > 0:17:56Yes, chef.
0:17:56 > 0:18:00- And three minutes on the next one? - That's it. You've got it. Lovely.
0:18:02 > 0:18:05Steve, plate up, mate.
0:18:11 > 0:18:13Lovely.
0:18:15 > 0:18:17Three rabbit.
0:18:28 > 0:18:30Steve, very nice, that. Lovely.
0:18:30 > 0:18:33Good feedback from the chef, but I've got to keep up.
0:18:33 > 0:18:37I've got to carry on. The next one's got to be even better.
0:18:38 > 0:18:40That's it. Very good.
0:18:41 > 0:18:44Lovely. Let's go. Nice rabbit. Nice fondant.
0:18:44 > 0:18:46Well, Steve, lovely. Very nice rabbit.
0:18:50 > 0:18:53- Where's the Thai basil, Claire? - Here, chef.- Come on, then.
0:18:53 > 0:18:55We're falling behind here. Steve's ready.
0:18:55 > 0:18:59I wasn't happy with my performance, but I'm stepping it up now.
0:18:59 > 0:19:02Well done. That was absolutely spot-on, mate.
0:19:02 > 0:19:04- Lovely rabbit. Well done. - Thanks, chef.
0:19:08 > 0:19:11I ordered the rabbit as the main, and it was absolutely fantastic.
0:19:11 > 0:19:14Steve's last dish, absolutely spot-on. Lovely.
0:19:14 > 0:19:16Best dish yet. Outstanding.
0:19:18 > 0:19:22Claire, well done. Steve, well done. Fantastic. Great service, guys.
0:19:22 > 0:19:24Thank you.
0:19:24 > 0:19:27Overall the service was good. A few glitches here or there
0:19:27 > 0:19:31in the beginning, but as a whole service, not too bad at all.
0:19:31 > 0:19:34Steve got a little bit flustered, seemed to lose focus
0:19:34 > 0:19:36and it fell apart a bit for him.
0:19:36 > 0:19:38By the end he'd come through it.
0:19:38 > 0:19:42He managed to fight his way through, and he got there in the end.
0:19:42 > 0:19:44That service was frantic, fast, exciting,
0:19:44 > 0:19:47impressive...everything, really.
0:19:47 > 0:19:51Pretty intense, really. Pretty intense.
0:19:51 > 0:19:54Claire, overall, I was really, really impressed.
0:19:54 > 0:19:57Absolutely fantastic. Everything was just brilliant.
0:19:57 > 0:20:00She held her nerve. You could see she was shaking a little bit,
0:20:00 > 0:20:02but absolutely spot-on.
0:20:02 > 0:20:05I've really enjoyed working here today. It was great fun.
0:20:05 > 0:20:08I mean, this is where I aspire to be,
0:20:08 > 0:20:11so it's absolutely amazing to work here,
0:20:11 > 0:20:14to have the privilege to work here. It's great.
0:20:14 > 0:20:17Service has been relentless,
0:20:17 > 0:20:21but the chefs must compete against each other once again.
0:20:21 > 0:20:23Working from a recipe,
0:20:23 > 0:20:27they will both have to recreate Marcus's signature dish -
0:20:27 > 0:20:31poached lobster with crushed peas, confit white peach,
0:20:31 > 0:20:34mint and tarragon emulsion.
0:20:34 > 0:20:37The signature dish is very light, very fresh.
0:20:37 > 0:20:40It basically sums up everything we're all about.
0:20:46 > 0:20:48It's all about the lobster.
0:20:48 > 0:20:52It needs to be cooked absolutely spot-on.
0:20:52 > 0:20:54Just a touch undercooked, or even overcooked,
0:20:54 > 0:20:57that'll just ruin the whole dish.
0:20:58 > 0:21:03The lobster stock needs to be intense, packed full of flavour,
0:21:03 > 0:21:06reduced down, and distinct flavour of lobster.
0:21:06 > 0:21:10The peaches now... Because the dish is quite sweet,
0:21:10 > 0:21:13we just add a little bit of salt.
0:21:15 > 0:21:18There's nothing worse than dull-looking vegetables,
0:21:18 > 0:21:21especially when we're dealing with peas,
0:21:21 > 0:21:25asparagus, so it's really important that they're bright, bright green.
0:21:25 > 0:21:28We're dealing with such delicate flavours,
0:21:28 > 0:21:30if they don't get that seasoning right,
0:21:30 > 0:21:32the dish will taste of nothing.
0:21:58 > 0:22:01This dish is a massive challenge.
0:22:01 > 0:22:03It's a huge ask.
0:22:17 > 0:22:20I don't like not being very good at something.
0:22:20 > 0:22:23'I want to try and impress. Very important.'
0:22:23 > 0:22:28This is his signature dish, and I want to do it proud for him.
0:23:03 > 0:23:05Steve, the presentation is very good.
0:23:05 > 0:23:07It looks lovely and clean,
0:23:07 > 0:23:10and very tidy, very sort of organised.
0:23:10 > 0:23:13The garnish looks lovely and fresh,
0:23:13 > 0:23:17and you can see the colours there are nice and vibrant.
0:23:22 > 0:23:25Overall the dish has been executed really, really well.
0:23:25 > 0:23:27Just lacking in just a touch of seasoning.
0:23:27 > 0:23:30Tiny bit of seasoning. The lobster's cooked really well.
0:23:30 > 0:23:33The peaches, cooked down to a T, nice and soft.
0:23:33 > 0:23:36They're not overcooked. Just for me,
0:23:36 > 0:23:38it's just lacking that little bit of punch.
0:23:38 > 0:23:42I'm not sure whether your lobster stock wasn't reduced down enough,
0:23:42 > 0:23:45but other than that, very good.
0:23:45 > 0:23:48- OK, Steve. Thank you very much. - Thank you.
0:23:52 > 0:23:56Yeah, really happy. I was a bit worried about cooking it for him,
0:23:56 > 0:23:59but good feedback and positive feedback.
0:23:59 > 0:24:02It was never going to be to his high, high standard,
0:24:02 > 0:24:05but you take it on board, and next time you season it perfectly,
0:24:05 > 0:24:08so it's good feedback.
0:24:28 > 0:24:32I need to recreate the dish as, you know, Marcus has created it,
0:24:32 > 0:24:36so there's a lot of pressure. Really daunting.
0:24:36 > 0:24:40Hopefully, you know, I don't mess up.
0:25:15 > 0:25:19Fantastic. I think the presentation's absolutely brilliant.
0:25:19 > 0:25:22Yeah. Very elegant. Lovely. You can see a nice bit of flair.
0:25:22 > 0:25:26You're taking a lot of care over the way it looks. It looks fantastic.
0:25:26 > 0:25:28Very good.
0:25:32 > 0:25:36I mean, I must say, the lobster's cooked perfectly.
0:25:36 > 0:25:39The vegetables are lovely and green. The garnish is very fresh.
0:25:39 > 0:25:42The peaches, when I first saw the dish,
0:25:42 > 0:25:44I thought they were a bit undercooked,
0:25:44 > 0:25:47but they're nice and soft. They were perfect.
0:25:47 > 0:25:49The sauce is not too thick. It hasn't split.
0:25:49 > 0:25:52You've got the consistency absolutely spot-on.
0:25:52 > 0:25:55If I came for lunch or dinner and got that, I'd be very happy.
0:25:55 > 0:25:58Fantastic. I'm struggling, I really am,
0:25:58 > 0:26:00to criticise the dish,
0:26:00 > 0:26:02and that's a rare thing for me, so well done.
0:26:02 > 0:26:04- Thank you. - Thank you very much, Claire.
0:26:04 > 0:26:07- Thank you.- Excellent.
0:26:10 > 0:26:14I was so, so worried,
0:26:14 > 0:26:17and it all came together, so, yeah, I'm so proud of myself.
0:26:17 > 0:26:19I'm so pleased with the whole day.
0:26:23 > 0:26:25From start to finish it's been great.
0:26:25 > 0:26:28It ended on a really, really good high.
0:26:28 > 0:26:33I'm so pleased with today. All I need to do in the next round
0:26:33 > 0:26:36is prove I can do justice to my own food.
0:26:37 > 0:26:40Then, you know, maybe I could be into the final!
0:26:44 > 0:26:47Maybe I did come off second best today in the kitchen.
0:26:47 > 0:26:49Maybe she did come off a little bit better.
0:26:51 > 0:26:55But that's half time. We're not finished yet.
0:26:56 > 0:26:59I will give... Next round, I will give it my all.
0:27:26 > 0:27:30These two chefs have shone from the moment they walked in,
0:27:30 > 0:27:32but we're going to lose one of them today.
0:27:33 > 0:27:36Definitely a big deal if I went through to the final.
0:27:36 > 0:27:41I definitely want it. I will be gutted if I go home today.
0:27:44 > 0:27:46Hopefully I can pull it off.
0:27:50 > 0:27:54Ages ago I started, and now I'm one step away from the final.
0:27:54 > 0:27:58I'm determined, and just get in there and do it.
0:27:58 > 0:28:01Looking forward to it, but it's going to be tough.
0:28:24 > 0:28:26Welcome back. Hope you're inspired by your time
0:28:26 > 0:28:29in a Michelin-starred kitchen.
0:28:29 > 0:28:32Now you know the level that we expect.
0:28:33 > 0:28:36You two are talented.
0:28:37 > 0:28:42Prove it today. Go all the way. Grab that chance.
0:28:42 > 0:28:46You are so close to the final, you can taste it.
0:28:46 > 0:28:48It's there for the taking.
0:28:52 > 0:28:55An hour and 45 minutes.
0:28:55 > 0:28:59This is your food, for one place in the final three.
0:29:01 > 0:29:04Off you go.
0:29:16 > 0:29:19I'm looking forward to this, to see our two youngsters
0:29:19 > 0:29:23battle it out against each other head-to-head,
0:29:23 > 0:29:28one against one, and only one place in the final.
0:29:28 > 0:29:32We are going to get exceptional cooking today, that is for sure.
0:29:35 > 0:29:39I'm definitely worried, being up against Steve.
0:29:39 > 0:29:42Consistently throughout he's done well.
0:29:42 > 0:29:45He's my strongest competition.
0:29:49 > 0:29:52It's going to be tough today. Claire's amazing.
0:29:52 > 0:29:56We're both really good, but I just want to do well today,
0:29:56 > 0:30:01and do my best. That's all I can do, really, and see what happens.
0:30:02 > 0:30:06Steve and Claire are two of the best young chefs I've seen
0:30:06 > 0:30:09in a long, long time. It's going to take something, I think,
0:30:09 > 0:30:12for one of these to outdo the other -
0:30:12 > 0:30:15something very, very special.
0:30:17 > 0:30:22- Claire, what's your menu?- Today I am cooking pan-roasted Dover sole
0:30:22 > 0:30:29on the bone, with pork, peanut, caraway, butternut and truffle,
0:30:29 > 0:30:31and for dessert I'm doing a chocolate "mollo"
0:30:31 > 0:30:34with summer fruits and clotted cream.
0:30:34 > 0:30:36Do you mean "moelleux"?
0:30:36 > 0:30:40Possibly, yes. Sorry for the pronunciation.
0:30:40 > 0:30:45Moelleux literally translates as "soft" or "gooey".
0:30:45 > 0:30:49- Yes.- So I'm guessing that this cake is going to be soft and gooey.
0:30:49 > 0:30:52- Yes, exactly. - I love the sound of your menu.
0:30:52 > 0:30:56My only issue is trying to mix peanut with truffle,
0:30:56 > 0:31:00Dover sole, and 101 other things that I see on your bench.
0:31:00 > 0:31:04I just think they all work together, and they're a little bit different.
0:31:04 > 0:31:08I mean, I haven't seen them in any of the restaurants.
0:31:08 > 0:31:10HE LAUGHS There might be a reason for that.
0:31:10 > 0:31:13There might be a reason for that, yes,
0:31:13 > 0:31:15but, you know, I really enjoy the dish,
0:31:15 > 0:31:18so as long as I can get all those flavours on,
0:31:18 > 0:31:21- hopefully you will too.- Mmm.
0:31:23 > 0:31:28With this menu I'm trying to show that I have got something different,
0:31:28 > 0:31:31and a little creative head, and hopefully it all works together.
0:31:38 > 0:31:42Claire is cooking a sole garnished with truffle,
0:31:42 > 0:31:44caraway seed,
0:31:44 > 0:31:47pumpkin, peanut butter,
0:31:47 > 0:31:49pumpkin seed...
0:31:49 > 0:31:53There's a few elements that could go wrong with the dish.
0:31:53 > 0:31:56I've got to prep the Dover sole,
0:31:56 > 0:31:58so I need to make sure I take the middle bone out,
0:31:58 > 0:32:01then when I actually cook it, it'll sort of buckle.
0:32:01 > 0:32:04I love the fact she's cooking sole on the bone.
0:32:04 > 0:32:07For me, it's the best way to cook any fish.
0:32:07 > 0:32:12But it requires the skill of a craftsman.
0:32:12 > 0:32:15Unlike cooking fish as a fillet,
0:32:15 > 0:32:18you have to be able to judge it correctly.
0:32:26 > 0:32:30Claire has got so much work to do with that main course.
0:32:30 > 0:32:34I'm just worried she's going to have enough time to get this dessert right.
0:32:40 > 0:32:42Claire's dessert is a chocolate moelleux,
0:32:42 > 0:32:46which is not too different to a chocolate fondant.
0:32:46 > 0:32:50It isn't runny. It is just gooey and soft.
0:32:50 > 0:32:54The secret to that is not to overcook it.
0:32:55 > 0:32:58Then we've got a sorbet,
0:32:58 > 0:33:01with raspberries and yoghurt...
0:33:03 > 0:33:06..and some summer fruits.
0:33:06 > 0:33:07Ohhh!
0:33:07 > 0:33:11With her dessert, she's serving chocolate soil.
0:33:16 > 0:33:20For her age, to be coming up with dishes like that is fantastic.
0:33:22 > 0:33:26It's well known there is a fine line between genius and madness.
0:33:26 > 0:33:28Look at me and you!
0:33:31 > 0:33:35I'm definitely going all out, but I've learned from the previous rounds
0:33:35 > 0:33:39to not relax and do everything the last 20 minutes.
0:33:45 > 0:33:48You're halfway, guys, OK?
0:34:06 > 0:34:08It's the semifinals.
0:34:08 > 0:34:11Knowing the quality of Claire and what she can produce,
0:34:11 > 0:34:14I need to be on my game.
0:34:14 > 0:34:17I'll kick myself if I play it safe today and go home.
0:34:21 > 0:34:23- Steve, what's on the menu? - Main course,
0:34:23 > 0:34:26we got pan-fried turbot,
0:34:26 > 0:34:29scallop and confit chicken thighs,
0:34:29 > 0:34:32with truffle gnocchi and cep puree.
0:34:32 > 0:34:36Ohhh! Do you know Michel's favourite fish?
0:34:36 > 0:34:38- Yeah.- You do?- Yeah.
0:34:38 > 0:34:41Oh, yeah. One of my favourite fish, definitely. Delicious. Good.
0:34:41 > 0:34:44- And for dessert? - We have chocolate mousse
0:34:44 > 0:34:46with cherries and pistachio.
0:34:46 > 0:34:49Cherries and pistachio how?
0:34:49 > 0:34:54Got poached cherries, cherry sorbet, and then we have pistachio cream,
0:34:54 > 0:34:55and then a little praline soil.
0:34:55 > 0:34:58Very classic combinations of flavours here.
0:34:58 > 0:35:01I want to show to you both that every round I go through,
0:35:01 > 0:35:06I want to show something different. I'm versatile. I can cook other things.
0:35:06 > 0:35:08Steve, I am really looking forward to this.
0:35:08 > 0:35:12It sounds absolutely delicious. I just hope you can do it all justice.
0:35:12 > 0:35:15This is the only time I've felt, like, really pressured,
0:35:15 > 0:35:18because I know what's at stake. Today I'm enjoying it.
0:35:18 > 0:35:23Hopefully the next step, but you can't help, at the back of your mind, I could be in the final.
0:35:23 > 0:35:28Just do what you can do. We've loved your food so far. Loved it.
0:35:29 > 0:35:31Cool.
0:35:35 > 0:35:38These dishes are demanding,
0:35:38 > 0:35:41but I'm confident again, if I reach my peak and 100 percent,
0:35:41 > 0:35:45I've got every chance of going through.
0:35:48 > 0:35:51He is just putting together, in that main course,
0:35:51 > 0:35:55some of the best ingredients ever delivered by nature.
0:35:57 > 0:36:00Steve is cooking turbot with confit chicken thighs,
0:36:00 > 0:36:03a little red-wine jus,
0:36:03 > 0:36:07cep puree, and a truffle gnocchi.
0:36:09 > 0:36:13It's just a beautiful combination of ingredients
0:36:13 > 0:36:15that I know work so well.
0:36:17 > 0:36:22If you can get the right balance and cook that turbot bang-on,
0:36:22 > 0:36:25heaven!
0:36:25 > 0:36:29Turbot is an expensive, beautiful fish.
0:36:30 > 0:36:33It demands respect.
0:36:34 > 0:36:37It must not be overcooked.
0:36:38 > 0:36:41And the chicken thighs are there for a reason.
0:36:41 > 0:36:44They can be meaty and oily,
0:36:44 > 0:36:49and add some extra texture and flavour to the dish.
0:36:53 > 0:36:55Gnocchi are wonderful!
0:36:55 > 0:37:00They should be light and airy, but still have a little bite to them.
0:37:01 > 0:37:05That's what I'm expecting from these truffle gnocchi.
0:37:07 > 0:37:10It is a risky dish, but it shows skill,
0:37:10 > 0:37:14and in this competition, that's what they want to see.
0:37:26 > 0:37:29Not content on making me delirious with his main course,
0:37:29 > 0:37:31he's then got a chocolate mousse...
0:37:33 > 0:37:36..a cherry sorbet...
0:37:39 > 0:37:44He's also serving the cherries a la pistachio cream.
0:37:47 > 0:37:49It's like Greggie plate heaven.
0:37:49 > 0:37:54But a chocolate mousse, it should be set and not too gooey.
0:37:54 > 0:37:57It should be light and airy.
0:37:57 > 0:38:01It should still pack a real punchy taste of bitter chocolate,
0:38:01 > 0:38:03and not be sickly sweet.
0:38:06 > 0:38:09But too much pistachio paste
0:38:09 > 0:38:13can overpower the delicate flavour of chocolate.
0:38:13 > 0:38:15Steve's dessert may sound simple.
0:38:16 > 0:38:18I don't think so.
0:38:18 > 0:38:21Knowing Steve, it's going to be "wow".
0:38:23 > 0:38:27There's a lot can go wrong, but it's about staying calm
0:38:27 > 0:38:30and cooking it to my best, really.
0:38:31 > 0:38:34If I rush it, my chocolate mousse might not set.
0:38:34 > 0:38:37Sorbet might not churn.
0:38:40 > 0:38:44A lot can go wrong, but if get it right, they're a win, in my eyes.
0:38:47 > 0:38:50We've got just 25 minutes left.
0:38:53 > 0:38:58Steve has got so much on. The washing up is piling up.
0:39:02 > 0:39:06Claire is a methodical worker. She's well organised.
0:39:12 > 0:39:15I love the way you've put all your ingredients there...
0:39:15 > 0:39:17- Yeah.- ..ready to plate up.
0:39:17 > 0:39:21The last time I cooked, my head was a mess in the last 20 minutes.
0:39:21 > 0:39:27Today, hopefully organisation will help me keep a straight head.
0:39:27 > 0:39:29Good. Well, keep that straight head.
0:39:32 > 0:39:34Wow!
0:39:35 > 0:39:40I've just been over to see Claire, and I've discovered another two more ingredients
0:39:40 > 0:39:43that are going to go with the sole - caviar and coconut cream!
0:39:52 > 0:39:54Just 15 minutes, guys.
0:40:02 > 0:40:06Steve, did you make another sorbet?
0:40:06 > 0:40:09- No. I made one sorbet. - You made one sorbet?
0:40:09 > 0:40:11- One batch, yeah. - Cos it doesn't seem to be setting.
0:40:14 > 0:40:18- It's... It's the recipe. - It's a tried-and-tested recipe?
0:40:18 > 0:40:20- Yeah, it is. Yeah.- OK. Cool.
0:40:20 > 0:40:22You're making me... It's making me panic.
0:40:22 > 0:40:25Is all the recipe that you've made in there now?
0:40:25 > 0:40:27- Yeah.- It is?- Yeah.
0:40:27 > 0:40:29If it doesn't set, I might as well go home now.
0:40:29 > 0:40:32No, no. That is not the issue, is it?
0:40:32 > 0:40:35It is, because I had the same mistake last time.
0:40:35 > 0:40:38No, no, no. Just get cracking. Do your job.
0:40:38 > 0:40:41Don't worry about the sorbet.
0:40:44 > 0:40:49It doesn't seem to be setting. We may or may not get one.
0:40:52 > 0:40:54Five minutes, please!
0:40:54 > 0:40:56OK?
0:41:09 > 0:41:11They can taste the final. It's just round the corner.
0:41:11 > 0:41:14Two dishes away!
0:41:15 > 0:41:19This is excruciatingly delicious.
0:41:28 > 0:41:31Last two minutes, all right?
0:41:52 > 0:41:55Last 60 seconds, guys.
0:42:20 > 0:42:24Steve has made pan-fried turbot with roast scallops
0:42:24 > 0:42:26and confit of chicken thighs,
0:42:26 > 0:42:32served with truffle gnocchi, cep puree and a red-wine reduction.
0:42:32 > 0:42:35First glance, you think, "Oh, it's chaos."
0:42:35 > 0:42:37But it's organised chaos.
0:42:38 > 0:42:42You've placed things on a plate. You've not thrown it on there.
0:42:42 > 0:42:45It looks appetising. It does look good.
0:42:55 > 0:42:58For me, the best bit on there is that truffle gnocchi.
0:42:58 > 0:43:01I've never, ever seen that before, and it's such a brilliant idea.
0:43:01 > 0:43:04I think that is an absolute treat.
0:43:15 > 0:43:19A wonderful array of ingredients, beautifully cooked.
0:43:19 > 0:43:22Your little cep puree is almost nutty,
0:43:22 > 0:43:26and beautifully smooth in texture. Works wonderfully with the turbot
0:43:26 > 0:43:30that's been perfectly cooked. Your scallops are perfectly cooked too,
0:43:30 > 0:43:32lovely and sweet. Tastes great, that.
0:43:32 > 0:43:39Red-wine sauce, very good. Sharp, but not overpowering.
0:43:39 > 0:43:42Your little gnocchi, bags of truffle flavour.
0:43:42 > 0:43:44Delicious. Delicious!
0:43:44 > 0:43:46It's glorious!
0:43:46 > 0:43:51You've given us something which you can be proud of.
0:43:52 > 0:43:57Steve's pudding is chocolate mousse with crackle crystals,
0:43:57 > 0:44:00pistachio cream,
0:44:00 > 0:44:03poached cherries, cherry sorbet,
0:44:03 > 0:44:06pistachio tuile,
0:44:06 > 0:44:08and a pistachio-and-cherry milkshake.
0:44:30 > 0:44:32Mmm! Mmm!
0:44:33 > 0:44:37Pistachio and cherry work incredibly well together,
0:44:37 > 0:44:40and that little shot glass of cherry juice
0:44:40 > 0:44:43and that milkshake of pistachio
0:44:43 > 0:44:46is really delicious, really yummy.
0:44:46 > 0:44:48It adds another dimension to this dessert,
0:44:48 > 0:44:52which looks beautiful, absolutely beautiful.
0:44:52 > 0:44:55You've made a really good pistachio tuile to go with it,
0:44:55 > 0:44:59to add crunch, and your chocolate mousse is just right.
0:44:59 > 0:45:03It's light, it's rich. It's got the surprise on there -
0:45:03 > 0:45:07popping candy, and it's still popping in my mouth, which is wonderful.
0:45:07 > 0:45:10And the sorbet, it's set on time. Only just,
0:45:10 > 0:45:14but it's got not too much sugar. It's got a fair bit of acidity,
0:45:14 > 0:45:17which means it's a really balanced dessert.
0:45:17 > 0:45:23It's not sickly. It's not over-sweet. It's the kind of dessert that I love.
0:45:23 > 0:45:25This is very good. Very, very good.
0:45:25 > 0:45:28Well done.
0:45:28 > 0:45:30HE CHUCKLES
0:45:30 > 0:45:32Mmm!
0:45:32 > 0:45:35Mmm!
0:45:38 > 0:45:40Whay!
0:45:40 > 0:45:43Got a firework show going off in my mouth.
0:45:43 > 0:45:46I can hear it, even. HE LAUGHS
0:45:46 > 0:45:48Brilliant. The whole thing is theatre.
0:45:48 > 0:45:50The whole thing is a visual delight,
0:45:50 > 0:45:53and it works because it tastes so good.
0:45:53 > 0:45:57I think you have 100 percent completely nailed it.
0:45:57 > 0:45:59- You all right?- Yeah.
0:45:59 > 0:46:04Don't know what to say. Those are, like, amazing comments.
0:46:04 > 0:46:06I'm feeling over the moon. I nailed it,
0:46:06 > 0:46:09did it to my best ability.
0:46:09 > 0:46:12I'm amazed, delighted.
0:46:16 > 0:46:20Claire's main course is roasted Dover sole on the bone
0:46:20 > 0:46:25with pork puffs, butternut squash and butternut puree,
0:46:25 > 0:46:32peanut sauce, Jabugo ham, caviar and truffle.
0:46:33 > 0:46:37Wow! What an amazing collection of ingredients.
0:46:37 > 0:46:42It looks beautiful. It's been dressed with such finesse
0:46:42 > 0:46:46and lightness. It looks like a beautiful flowery rock garden.
0:46:46 > 0:46:48I'll start with the sole.
0:46:48 > 0:46:50See, I'm intrigued...
0:46:50 > 0:46:54Sole, caviar, peanut.
0:47:03 > 0:47:06The sole and the peanut sauce and the caraway seed is delicious,
0:47:06 > 0:47:10really, really yummy. The sole, beautifully cooked.
0:47:10 > 0:47:13The caviar is not necessary.
0:47:13 > 0:47:16I'd go as far as saying even the truffle is not necessary.
0:47:16 > 0:47:20Two of the most expensive ingredients on the plate are not necessary.
0:47:20 > 0:47:23It has got a very, very good balance, though.
0:47:23 > 0:47:26Taking away those two very expensive ingredients,
0:47:26 > 0:47:29I think we had a nigh-on perfect dish.
0:47:29 > 0:47:32This shows an immense amount of originality.
0:47:32 > 0:47:36It's certainly the kind of originality we would want from a chef
0:47:36 > 0:47:40at this level, and at this stage of the game,
0:47:40 > 0:47:42that's for sure.
0:47:48 > 0:47:50HE LAUGHS
0:47:52 > 0:47:53Mmm!
0:47:55 > 0:47:57There is so much going on here!
0:47:57 > 0:48:00Heady truffle, salty, sticky ham,
0:48:00 > 0:48:03more peanut... There is nothing in there that isn't cooked
0:48:03 > 0:48:06with the best, best touch.
0:48:06 > 0:48:09I'd happily eat it all.
0:48:09 > 0:48:12You are a talent. You are an intriguing talent.
0:48:14 > 0:48:18Claire's pudding is a chocolate moelleux,
0:48:18 > 0:48:22which is a gooey cake, served with fresh summer berries,
0:48:22 > 0:48:25yoghurt and berry sorbet,
0:48:25 > 0:48:28confit orange zest, dehydrated yoghurt,
0:48:28 > 0:48:32spearmint, clotted cream, raspberry dust and chocolate soil.
0:48:32 > 0:48:37Claire, it looks absolutely beautiful.
0:48:37 > 0:48:41I love it. Love it to bits. It's what great desserts are made of -
0:48:41 > 0:48:44precision, beauty. Hopefully it tastes good.
0:48:47 > 0:48:48HE WHISTLES
0:48:48 > 0:48:50Ooh! HE CHUCKLES
0:48:54 > 0:48:56Mmm!
0:49:01 > 0:49:04The chocolate moelleux -
0:49:04 > 0:49:08gooey, it's soft, which is exactly how it should be.
0:49:08 > 0:49:12Delicious. And all your berries... You seasoned them
0:49:12 > 0:49:15with a little drizzle of olive and a squeeze of lemon juice.
0:49:15 > 0:49:17Beautiful. Attention to detail -
0:49:17 > 0:49:21that's the kind of stuff that great chefs are made of.
0:49:21 > 0:49:23And the honey at the bottom of the plate
0:49:23 > 0:49:25with the crushed-up chocolate biscuits
0:49:25 > 0:49:28and powdered raspberry has got a perfect balance.
0:49:28 > 0:49:31It hits all the notes.
0:49:31 > 0:49:35For me, this is... this is a perfect summery dessert.
0:49:35 > 0:49:36GREGG GASPS
0:49:36 > 0:49:39"Perfect", he said!
0:49:46 > 0:49:49I love that chocolate, cos it is not too sweet at all,
0:49:49 > 0:49:52but it is still thick and it's sticky,
0:49:52 > 0:49:55and it tastes of cocoa, and then with the sharpness of the berries,
0:49:55 > 0:49:59a splodge of clotted cream as well... That is very, very good.
0:50:00 > 0:50:03- I've never had a moelleux. - You have now.
0:50:03 > 0:50:06Now I've tasted that, I don't know why people bother with fondants.
0:50:06 > 0:50:09- You've changed my life!- Wow! Really? SHE LAUGHS
0:50:09 > 0:50:12Where you find this from at 22 years old, I've no idea.
0:50:18 > 0:50:21That was pretty amazing, to say it was perfect,
0:50:21 > 0:50:25to get that off a two-star chef, you know?
0:50:25 > 0:50:28It's absolutely great.
0:50:28 > 0:50:30Yeah.
0:50:30 > 0:50:32I'm happy.
0:50:41 > 0:50:44Well done! That food was fantastic.
0:50:44 > 0:50:46You guys know how to cook.
0:50:46 > 0:50:50But we've only got one place left in the final.
0:50:50 > 0:50:52Off you go.
0:51:03 > 0:51:07I've got a big grin on my face. I'm so happy, so happy for them!
0:51:07 > 0:51:13I am absolutely bowled over by the quality of food we have had today.
0:51:14 > 0:51:19That was better than most food I eat out.
0:51:19 > 0:51:23That there is the future,
0:51:23 > 0:51:25the next generation.
0:51:27 > 0:51:31Steve's main course of turbot, scallop and chicken thighs
0:51:31 > 0:51:34at a first glance looked possibly untidy,
0:51:34 > 0:51:37but actually, when you analysed it and looked at it,
0:51:37 > 0:51:39it was incredibly neat.
0:51:39 > 0:51:42Everything there was placed on the plate
0:51:42 > 0:51:45with dexterity and the eye of an artist.
0:51:45 > 0:51:49It was just delightful. Everything was seasoned perfectly,
0:51:49 > 0:51:52the turbot cooked to a succulence of perfection.
0:51:52 > 0:51:57And that wasn't the best bit. The best bit was truffle gnocchi!
0:51:57 > 0:52:00Guess what I'm going to be making every weekend!
0:52:00 > 0:52:03- That was delicious! - It was cooking at its finest.
0:52:03 > 0:52:06And I thought it couldn't get any better! Well, it did,
0:52:06 > 0:52:10- because that dessert... - Oh, that dessert!
0:52:10 > 0:52:14It was a runway of colour and juicy ingredients,
0:52:14 > 0:52:17and a nice big chocolate mousse at the end
0:52:17 > 0:52:19with chocolate popping candy!
0:52:19 > 0:52:22Michel, that is incredible!
0:52:22 > 0:52:25My whole life goes round in this competition.
0:52:25 > 0:52:27It would be amazing to carry on doing it.
0:52:27 > 0:52:32I want to go as far as I can, but...yeah, it's been really hard,
0:52:32 > 0:52:34and it'll get even harder if I get through.
0:52:34 > 0:52:37Steve can get a little bit flustered in the kitchen.
0:52:37 > 0:52:39I think he's a little unsure of himself.
0:52:39 > 0:52:42But once he's focussed and he's got confidence,
0:52:42 > 0:52:46he can cook as well as anybody else I've seen.
0:52:46 > 0:52:51Now, once I'd tasted Steve's food, I though, "That's it. Game over."
0:52:51 > 0:52:56But it wasn't. Claire's dishes were every bit as magnificent as Steve's.
0:52:56 > 0:52:59Claire cooked us a beautiful sole, served on the bone,
0:52:59 > 0:53:03cooked to perfection, but then chose 101 different ingredients
0:53:03 > 0:53:07and garnishes to go with it. I was a little bit worried
0:53:07 > 0:53:12about what we were going to get, but it looked absolutely beautiful.
0:53:12 > 0:53:16Once I'd tasted it, I thought possibly a couple of steps too far,
0:53:16 > 0:53:20trying to please too much by putting too many ingredients on the plate,
0:53:20 > 0:53:24but you can't get away from the fact that it was ingenious,
0:53:24 > 0:53:29and it was not only a pleasure to the eye but to the palate.
0:53:29 > 0:53:33You move on to that dessert - it was like a forest of fruits!
0:53:33 > 0:53:37- Just divine! And what do you call that chocolate thing?- Moelleux.
0:53:37 > 0:53:42- Moelleux? Beautiful!- It hit all the right notes of a chocolate pudding.
0:53:42 > 0:53:46It was soft, gooey... It was just beautiful.
0:53:46 > 0:53:51I loved it. Loved it! And she's such a clever chef!
0:53:51 > 0:53:54All the berries had been seasoned, rolled in a little bit of olive oil
0:53:54 > 0:53:58and a squeeze of lemon juice. That is the attention to detail
0:53:58 > 0:54:00that we're looking for.
0:54:00 > 0:54:05Claire has got such creativity for a young chef, it's unbelievable!
0:54:05 > 0:54:10Really happy with the feedback. Yeah, I'm feeling good, and just...
0:54:10 > 0:54:12Yeah, I think we're both level on level,
0:54:12 > 0:54:14and it's going to be a really hard decision.
0:54:19 > 0:54:22Wonder how many Steves and Claires there are out there!
0:54:22 > 0:54:24Not very many.
0:54:24 > 0:54:27We got three places in the final,
0:54:27 > 0:54:31and we've already got two very, very good chefs, but...
0:54:31 > 0:54:34We've got two here knocking on the door.
0:54:34 > 0:54:39Do we decide for the chef that's clever with classic combinations,
0:54:39 > 0:54:42or do we go with the chef who's innovative
0:54:42 > 0:54:45and wants to push the boundaries?
0:54:45 > 0:54:48Claire did better at Pied a Terre. I preferred Steve's main.
0:54:48 > 0:54:50Um... I'm not helping, am I?
0:54:53 > 0:54:55I'm always confident in my own ability,
0:54:55 > 0:54:59and I think I deserve it, but if I'm honest,
0:54:59 > 0:55:01I think maybe Claire deserves it as well.
0:55:01 > 0:55:04Oh, yeah, it's really nerve-racking.
0:55:04 > 0:55:06I don't really want to go back in there.
0:55:06 > 0:55:09You just tell me here.
0:55:11 > 0:55:13If I do go home,
0:55:13 > 0:55:16I'll back Steve to win.
0:55:18 > 0:55:22We are going to send home a future Michelin-starred chef.
0:55:22 > 0:55:25- You realise that, don't you?- Oh!
0:55:49 > 0:55:54I am very, very rarely stuck for words,
0:55:54 > 0:55:58but I've got goosebumps on the back of my neck here
0:55:58 > 0:56:02just reliving what you cooked for us today.
0:56:39 > 0:56:42The decision we've made...
0:56:44 > 0:56:48..is that both of you will go through to the final.
0:56:50 > 0:56:52Well done!
0:56:52 > 0:56:55We've broken the rules for you.
0:56:55 > 0:56:58HE LAUGHS
0:56:58 > 0:57:00CLAIRE: 'It is pretty crazy.'
0:57:00 > 0:57:02THEY LAUGH
0:57:03 > 0:57:06Over the moon. It's the best feeling ever, really.
0:57:07 > 0:57:10Yeah. It's amazing.
0:57:14 > 0:57:18The final three is now a final four. Well done.
0:57:18 > 0:57:21I never thought, ever, that I'd be in the final.
0:57:21 > 0:57:24Um, again, yeah, tears of joy.
0:57:24 > 0:57:26Um...
0:57:26 > 0:57:30Just really, really gobsmacked. Amazing.
0:57:40 > 0:57:42Oli,
0:57:42 > 0:57:44Ash,
0:57:44 > 0:57:47Claire and Steve...
0:57:47 > 0:57:49are the four finalists.
0:57:53 > 0:57:56We never meant to have four of you.
0:57:56 > 0:57:59We can only have three.
0:58:00 > 0:58:04One of them goes home today. The slightest mistake, and that's it.
0:58:04 > 0:58:09They are about to face the fiercest-ever MasterChef finals.
0:58:11 > 0:58:15Today they will have to cook to three-Michelin-starred standard.
0:58:15 > 0:58:18The guests are coming. They're in charge.
0:58:18 > 0:58:20Quickly, quickly!
0:58:20 > 0:58:23It's mind-blowingly good!
0:58:24 > 0:58:27They've proved it to us. Now's their chance to prove it
0:58:27 > 0:58:30to the great and good of the catering world.
0:58:30 > 0:58:32You've only got one dish to shine.
0:58:32 > 0:58:35I wouldn't want to cook for these lot.
0:58:35 > 0:58:38One of those guests is Monica. She's looking fierce!
0:58:40 > 0:58:42Keep it together, all right? You can do this.
0:58:45 > 0:58:49Subtitles by Red Bee Media Ltd
0:58:49 > 0:58:53E-mail subtitling@bbc.co.uk
0:58:53 > 0:58:53.