0:00:05 > 0:00:09'Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12'Michel Roux Jr is one of them.'
0:00:12 > 0:00:15Now! THEY SHOUT
0:00:15 > 0:00:19'Now he and MasterChef judge Gregg Wallace
0:00:19 > 0:00:23'are on the hunt for Britain's next culinary superstar.
0:00:23 > 0:00:28'A professional with a talent to cut it in the world's top kitchens.'
0:00:30 > 0:00:31Perfect.
0:00:41 > 0:00:45'This is the town of Girona in Catalonia, Northern Spain.
0:00:50 > 0:00:56'The three professional finalists are on their way to face their greatest challenge.'
0:00:58 > 0:01:01It feels amazing to be in the final three.
0:01:01 > 0:01:03One of the best achievements of my life.
0:01:04 > 0:01:07It's been a journey. It's been a bit emotional,
0:01:07 > 0:01:11mentally stressful, but it's been worthwhile to be in this situation.
0:01:11 > 0:01:13I'm going to try my hardest to win it
0:01:13 > 0:01:15because that's what I'm here for now
0:01:15 > 0:01:19and it would be so amazing if I did.
0:01:22 > 0:01:25'If they want to carry off the champion title,
0:01:25 > 0:01:29'they need to prove they can cook with the best in the world.
0:01:31 > 0:01:38'And it is Spain that has recently emerged as the epicentre of exceptional cuisine.
0:01:42 > 0:01:44'Restaurants such as the former elBulli
0:01:44 > 0:01:49'and Arzak in San Sebastian have set the trend.
0:01:52 > 0:01:57'But there is one restaurant that is now leading the way.
0:02:01 > 0:02:04'The three Michelin starred El Celler de Can Roca
0:02:04 > 0:02:08'is now the prestigious San Pellegrino Awards'
0:02:08 > 0:02:10'second best restaurant in the world.'
0:02:14 > 0:02:19If I was starting off my career again, this is where I would want to learn.
0:02:19 > 0:02:22It's the must-be place for a young chef.
0:02:30 > 0:02:32'Opened in 1986,
0:02:32 > 0:02:39'El Celler de Can Roca is situated in the working-class area of Domeny-Taiala in Girona.
0:02:43 > 0:02:49'It is a triad of creativity, owned and run by the three Roca brothers.
0:02:50 > 0:02:56'The eldest, Joan, runs the savoury section, the starters and mains.'
0:03:11 > 0:03:16'Middle brother Josep is the restaurant's sommelier.'
0:03:26 > 0:03:30'While the youngest, Jordi, is in charge of pastry.'
0:03:42 > 0:03:45I come from a family that has that tradition
0:03:45 > 0:03:49and I love it, it's a warmth. You can feel that, you can taste it in the food.
0:03:54 > 0:03:59'The brothers grew up in their parents' restaurant down the road from where Can Roca stands today.
0:04:06 > 0:04:10'It is still run by their 75-year-old mother, Montserrat,
0:04:10 > 0:04:13'who cooks the traditional Catalonian cuisine.'
0:04:32 > 0:04:36'Despite El Celler de Can Roca's contemporary cooking methods,
0:04:36 > 0:04:41'the food is directly inspired by the legacy of their parents.
0:04:44 > 0:04:46'It is this fusion of tradition and innovation
0:04:46 > 0:04:50'that makes the restaurant so unique.
0:04:51 > 0:04:56'Essential to El Celler de Can Roca's philosophy is emotional cuisine.
0:04:58 > 0:05:03'Each dish is designed to take the diner on a journey into their childhood,
0:05:03 > 0:05:07'awaken long-forgotten memories or evoke moods.'
0:05:07 > 0:05:11Their style of food is very cutting edge.
0:05:11 > 0:05:15Just when you think food can't go any further, they push the boundaries.
0:05:15 > 0:05:19El Celler de Can Roca is one of the best restaurants in the world.
0:05:19 > 0:05:21The food is absolutely incredible.
0:05:21 > 0:05:24It's a gastronomic destination. It's amazing.
0:05:24 > 0:05:27For the MasterChefs to go there would be unbelievable.
0:05:30 > 0:05:34We know our finalists are talented, but this is a serious challenge.
0:05:35 > 0:05:40This is a career-defining moment for our finalists, there is no doubt.
0:05:44 > 0:05:49Good morning. Welcome to Girona. Welcome to El Celler de Can Roca.
0:05:49 > 0:05:54Today it will be a great day. You will get to know about the place, about the food
0:05:54 > 0:05:58and about the philosophy of the Roca brothers.
0:05:58 > 0:06:01First, Joan Roca, the chef.
0:06:01 > 0:06:08Then Josep, the sommelier. And of course, Jordi Roca, the pastry chef.
0:06:08 > 0:06:11So, please do come in and see El Celler de Can Roca.
0:06:20 > 0:06:24To be going to the second best restaurant in the world is amazing
0:06:24 > 0:06:29and the food and just the whole concept of the restaurant I think is just incredible.
0:06:31 > 0:06:34I don't think there's any chef in the world
0:06:34 > 0:06:38who wouldn't want to swap places with us three today.
0:06:40 > 0:06:44Yeah, it's very exciting. I feel like a little kid at Christmas.
0:06:44 > 0:06:49'To begin with, each brother will give the finalists a masterclass.'
0:06:51 > 0:06:58Welcome to my kitchen. Today we are going to prepare the representative dishes of our cuisine.
0:06:59 > 0:07:04'Joan is showing them his Mediterranean-inspired sole dish.
0:07:06 > 0:07:12'The fish is vacuum packed and cooked sous-vide for four to five minutes at 55 degrees.'
0:07:15 > 0:07:19The modern technique, sous-vide, is for the texture.
0:07:20 > 0:07:24'It is then put on a tradition coal-burning grill.'
0:07:25 > 0:07:29Traditional technique of the grill for the smoked flavour.
0:07:31 > 0:07:35'There are five sauces that accompany the fish.
0:07:36 > 0:07:39'A fennel one,
0:07:39 > 0:07:41'bergamot, which is a citrus fruit,
0:07:41 > 0:07:46'then orange, pine nuts and green olive.
0:07:46 > 0:07:50'They all represent the essence of the Mediterranean.
0:07:51 > 0:07:56'It's topped by an olive oil sweet made with isomalt sugar.
0:07:56 > 0:07:59'Once heated, the sugar creates a caramelised membrane
0:07:59 > 0:08:02'which is then filled with olive oil.'
0:08:09 > 0:08:12Please, taste my dish.
0:08:15 > 0:08:20That fish is absolutely beautiful. The smoky flavour is really good.
0:08:20 > 0:08:22The order of the sauces is perfect,
0:08:22 > 0:08:25going through the sauces one by one.
0:08:31 > 0:08:34- Fantastic, chef. Beautiful. - Thank you.
0:08:38 > 0:08:39Hello. Welcome.
0:08:39 > 0:08:44'Next is Jordi, who will demonstrate his caramelised apricot.'
0:08:54 > 0:08:59'He first makes a caramel with a sugar solution and natural orange essence.
0:09:04 > 0:09:09'To make the apricot shell, Jordi blows the sugar by pumping air into it
0:09:09 > 0:09:14'while keeping it hot and malleable under a heat lamp.'
0:09:43 > 0:09:46- Very impressive.- That's amazing. - Beautiful.- Thank you, thank you.
0:09:54 > 0:09:57It's so light. It's gorgeous.
0:09:58 > 0:10:01- Fantastic.- Thank you.
0:10:06 > 0:10:08'To complete the Can Roca experience,
0:10:08 > 0:10:13'the final masterclass is with sommelier Josep.'
0:10:41 > 0:10:43Yeah.
0:11:21 > 0:11:24- Fantastic.- That is amazing.
0:11:24 > 0:11:27- You like, yes? Enjoy? Yeah?- Oh, yeah.
0:11:27 > 0:11:30- Thank you.- ALL: Thank you.
0:11:32 > 0:11:36Mind-blowing is one word for it. It was, er, sensational.
0:11:36 > 0:11:40It's definitely inspiring. It's absolutely unbelievable.
0:11:40 > 0:11:43I mean, they're like little geniuses running around.
0:11:43 > 0:11:49Yeah, amazing. Just totally blown away by the whole thing. I've never seen anything like it.
0:11:55 > 0:11:57'With the masterclasses over,
0:11:57 > 0:12:02'Claire, Steve and Ash must now invent a main course and a dessert
0:12:02 > 0:12:04'for their three mentors.
0:12:04 > 0:12:09'They've been given access to the restaurant's extensive larder.
0:12:17 > 0:12:20'And their vast store cupboard.'
0:12:24 > 0:12:27It's like being a little kid in a sweet shop.
0:12:27 > 0:12:30'They have 20 minutes to plan the dishes
0:12:30 > 0:12:32'and then another hour to cook them.'
0:12:33 > 0:12:36They have to prove that they have understood
0:12:36 > 0:12:39the Roca brothers' philosophy and the essence of the house.
0:12:39 > 0:12:43Incredible test. Incredible challenge.
0:12:44 > 0:12:49I've got a lot of inspiration, so hopefully I'll come up with something that has meaning,
0:12:49 > 0:12:53has relevance to things that have influenced me in the past.
0:12:55 > 0:12:59Techniques, don't think I'll be trying blown sugar.
0:12:59 > 0:13:04Not for the first time, anyway. I don't think that would be a good move.
0:13:05 > 0:13:08Two plates of food for the second best restaurant in the world
0:13:08 > 0:13:12is probably the most exciting, worrying thing I've ever done.
0:13:20 > 0:13:23'Throughout the competition,
0:13:23 > 0:13:26'Ash has cooked some breathtaking dishes.'
0:13:28 > 0:13:33Your plate of food has got a story to tell and I can taste that. It's beautiful.
0:13:33 > 0:13:36That thing tastes divine.
0:13:36 > 0:13:41'But his biggest weakness has been his tendency to panic.'
0:13:41 > 0:13:44Ash is a talent, he really has got what it takes
0:13:44 > 0:13:48but he just gets so wound up. He can't afford to lose it here.
0:13:51 > 0:13:55There's a dish in my head which is a part of a memory,
0:13:55 > 0:13:59some ingredients that do take me back home,
0:13:59 > 0:14:03so I'm going to try and incorporate them into a couple of dishes and hopefully
0:14:03 > 0:14:05the Roca brothers will like them.
0:14:05 > 0:14:11I love living in the UK, but there's definitely a lot of memories of growing up in Australia
0:14:11 > 0:14:14and part of my emotion in the food.
0:14:18 > 0:14:21Cooking for the brothers, yeah, it's scary.
0:14:22 > 0:14:28I know they're going to be expecting perfect food. It's exciting. It's an honour to be able to cook for them.
0:14:35 > 0:14:39'Claire has proved she has a real talent.'
0:14:41 > 0:14:45This is the sort of dish you would go and talk about. It is absolutely stunning.
0:14:46 > 0:14:51The bitter chocolate sorbet is beautiful. I want the rest of it.
0:14:51 > 0:14:55'But things don't always go to plan.'
0:14:55 > 0:15:01- Have you made a chicken consomme before?- Yeah, once at college. - It's not working.
0:15:03 > 0:15:07Claire is the youngest of our group, but she has talent in abundance.
0:15:07 > 0:15:11I'm hoping she's going to absorb all these lessons like a sponge, Michel,
0:15:11 > 0:15:14and come out with a head full of ideas.
0:15:16 > 0:15:19I'm just going to do nice lobster broth
0:15:19 > 0:15:25and some asparagus and courgettes, nice traditional Spanish flavours,
0:15:25 > 0:15:28keep it very simple, showcase the ingredients.
0:15:31 > 0:15:35For dessert, I'm going to do a set custard
0:15:35 > 0:15:39and then just do some nice summer berries on top. Keep it fresh and light.
0:15:44 > 0:15:49It's going to be tough. I'm going to give it everything, so I hope I can impress them.
0:15:49 > 0:15:52This is an immense task and an immense amount of pressure.
0:16:01 > 0:16:04For once, I feel really blank.
0:16:04 > 0:16:09There's a lot of great ingredients here and I just feel really confused.
0:16:09 > 0:16:13Normally I feel really good at this, but I feel really lost.
0:16:18 > 0:16:21'Steve has shown impressive technical ability.'
0:16:21 > 0:16:24It is clever, Steve.
0:16:24 > 0:16:27We gave you one chicken. You've given it back to us in four ways.
0:16:28 > 0:16:32'But he can go too far.'
0:16:32 > 0:16:35Too much going on on there. Too many flavours.
0:16:37 > 0:16:43Young Steve is a great emerging talent but he needs to evolve his style and his presentation.
0:16:43 > 0:16:45I'm hoping here he will learn the new techniques
0:16:45 > 0:16:48to complete him as a chef and lift him to the next level.
0:16:51 > 0:16:55My mind's gone blank for once. This is the sort of challenge that I love to do.
0:16:55 > 0:16:59I feel like I'm out of my comfort zone, where I am and what I do.
0:16:59 > 0:17:02I feel like my style won't really fit in.
0:17:23 > 0:17:26'Claire is first to serve.'
0:17:27 > 0:17:32I'm ready with the lobster dish. I'm just waiting for the last five minutes to warm everything through.
0:17:36 > 0:17:38I'm really nervous about this.
0:17:38 > 0:17:41You know, I really don't want to mess this up.
0:17:41 > 0:17:45I don't feel confident with desserts.
0:17:45 > 0:17:48When I can look recipes up and make sure quantities are correct,
0:17:48 > 0:17:52I'm OK, but in this, it's like, not comfortable.
0:18:11 > 0:18:17'For her first dish, Claire has created poached lobster with asparagus and courgette,
0:18:17 > 0:18:20'served with a lobster broth.'
0:18:20 > 0:18:27- Nice presentation.- Lobster's a very expensive ingredient and it's a celebration to me
0:18:27 > 0:18:30and I think it goes with today as a celebration to be here.
0:18:40 > 0:18:43It's very good. It's very rich.
0:18:43 > 0:18:46Flavours are complex. A nice balance.
0:19:01 > 0:19:04'Claire's dessert is a set vanilla custard
0:19:04 > 0:19:10'topped with summer fruits, apricot puree and yoghurt crispies.'
0:19:11 > 0:19:16The dessert is a comfort food from my childhood,
0:19:16 > 0:19:21fresh berries and custard, simple but really nice in summer.
0:19:22 > 0:19:24Mm!
0:19:39 > 0:19:42You understand our philosophy. Perfect.
0:19:43 > 0:19:47- Thank you, Claire. - Thank you.- Thank you.
0:19:55 > 0:19:58To get that feedback,
0:19:58 > 0:20:01yeah, it's the best feeling ever, actually.
0:20:04 > 0:20:06I can't believe I've just done that.
0:20:10 > 0:20:13'Ash is next to serve.'
0:20:16 > 0:20:19In trouble, like usual.
0:20:19 > 0:20:23I'd like another hour. Under a bit of pressure here.
0:20:23 > 0:20:25It's just a huge deal.
0:20:25 > 0:20:31I've got to try and get this right. Cooking for the Roca brothers, you don't want to get it wrong.
0:20:59 > 0:21:03'Ash has made a lobster and pickled vegetable salad
0:21:03 > 0:21:05'with an orange and macadamia nut emulsion.
0:21:07 > 0:21:14'Followed by a pastry biscuit topped with raspberries and peach in a macadamia nut custard.'
0:21:15 > 0:21:20This is a representation of my upbringing in Australia.
0:21:20 > 0:21:25The macadamia nuts, which I've used in both dishes, from when I was a very small child
0:21:25 > 0:21:29living in the north of Australia surrounded by macadamia nut trees.
0:21:29 > 0:21:33And then I've gone to when I lived in South Australia
0:21:33 > 0:21:35and we used to pick the fresh peaches off the trees.
0:21:35 > 0:21:38It's my representation of my life in Australia.
0:21:40 > 0:21:42It's beautiful.
0:21:51 > 0:21:53The cooking of the lobster is perfect.
0:21:53 > 0:22:00- It's fresh, it's delicate, and the sauce is a nice texture.- Thank you.
0:22:06 > 0:22:08Thank you. Muchas gracias.
0:22:25 > 0:22:28Thank you.
0:22:36 > 0:22:38- It's good. Congratulations. - Thank you.
0:22:38 > 0:22:41- Thank you very much.- Thank you.
0:22:52 > 0:22:58It makes me feel good that they can see where I'm coming from with the food that I've cooked for them.
0:22:58 > 0:23:05Just the opportunity to cook for the Roca brothers is like... That's one in a million.
0:23:12 > 0:23:19'Steve's finally decided to sous-vide some red mullet and make an apricot dessert.'
0:23:23 > 0:23:26Have you got any more apricots? Apricots?
0:23:30 > 0:23:33The once ever I don't feel confident cooking.
0:23:38 > 0:23:40With how close I am, I ain't giving up.
0:23:41 > 0:23:46'He's planning to serve the apricots with a pistachio custard
0:23:46 > 0:23:48'which now won't thicken.'
0:23:52 > 0:23:54I can't whisk it up in there, it's getting too warm.
0:23:54 > 0:23:57I've just come in here cos it's a lot cooler.
0:24:37 > 0:24:42'Steve's first dish is saffron red mullet with fennel puree
0:24:42 > 0:24:46'and a tomato confit and tomato essence.'
0:24:46 > 0:24:52The concept was to try and use your ethos in strong flavours,
0:24:52 > 0:24:57but simply cooked and with a Mediterranean, really fresh style.
0:25:06 > 0:25:10It's fresh but with a zing in the salsa.
0:25:10 > 0:25:14And the fish texture is perfect.
0:25:18 > 0:25:20Intense, fresh, perfect.
0:25:23 > 0:25:25'Steve's dessert has two elements.
0:25:25 > 0:25:30'He's made thyme-roasted apricots served with apricot puree
0:25:30 > 0:25:32'and pistachio custard.
0:25:32 > 0:25:37'And a pot of pistachio custard topped with apricot jelly
0:25:37 > 0:25:39'and praline spears.'
0:25:40 > 0:25:46I just wanted to have one plate and then have another little surprise, so have two for one.
0:25:57 > 0:25:58Great.
0:26:00 > 0:26:02Fantastic.
0:26:20 > 0:26:24- Thank you very much.- Thank you.
0:26:24 > 0:26:27Steve, congratulations.
0:26:27 > 0:26:30Er, your work is fantastic.
0:26:30 > 0:26:34I wanted to impress you more than anything.
0:26:34 > 0:26:36And I'm so happy that you liked it.
0:26:36 > 0:26:40- Thank you, Steve. - Thank you very much.- Thank you.
0:26:53 > 0:26:56That challenge was the toughest...
0:26:56 > 0:26:59..was the toughest in this whole competition,
0:26:59 > 0:27:06and cooking my food and then for them to love it is just like... It's mind-blowing.
0:27:06 > 0:27:09I'm just so happy and I feel like a want to cry,
0:27:09 > 0:27:12but I feel like I just want to shout from the rooftops.
0:27:24 > 0:27:28'Day two and the finalists return to face a challenge
0:27:28 > 0:27:32'that will push them to the limit of their culinary ambitions.
0:27:36 > 0:27:40'El Celler de Can Roca has earned its reputation
0:27:40 > 0:27:44'because of the brothers' groundbreaking and complex dishes.
0:27:50 > 0:27:55'Today, they're going to hand over their kitchen to the MasterChef finalists.'
0:27:58 > 0:28:01Running a service in the three-star restaurant
0:28:01 > 0:28:04will be one of the bigger things I've done in my career as a chef.
0:28:04 > 0:28:10They're going to be expecting a lot. Also, it's their restaurant and they're handing it over to us.
0:28:10 > 0:28:14This is a once in a lifetime opportunity.
0:28:14 > 0:28:16It's amazing. I can't wait.
0:28:18 > 0:28:24'In just two hours, the restaurant will be filled with specially invited guests
0:28:24 > 0:28:26'expecting a six-course tasty menu.
0:28:29 > 0:28:35'Each of the finalists will have to cook two dishes that are making this restaurant
0:28:35 > 0:28:38'one of the most famous culinary destinations in the world.'
0:28:39 > 0:28:44Our finalists have cooked for the Roca brothers. Now they have to cook for the customers.
0:28:45 > 0:28:48Three-star Michelin food. The guests are coming,
0:28:48 > 0:28:51they're in charge. It is down to them.
0:29:04 > 0:29:08'Steve will be making the first starter
0:29:08 > 0:29:11'of oysters served with two sauces.
0:29:11 > 0:29:13'a hot white garlic oyster sauce
0:29:13 > 0:29:16'and a cold black garlic one.
0:29:16 > 0:29:20'The oysters are coated in a gelatine and sherry mixture.'
0:29:36 > 0:29:41'As well as making this cold black garlic sauce and the hot white oyster sauce,
0:29:41 > 0:29:46'Steve will also have to make white garlic ice cream spears.'
0:29:52 > 0:29:57This is really intricate, some techniques I've never used before,
0:29:57 > 0:29:59which is good, to learn a lot of new things, really.
0:30:13 > 0:30:18I'll try my best to get this dish done for service. I'm really excited.
0:30:20 > 0:30:25'Steve's second dish is Jordi's lemon cloud dessert.
0:30:31 > 0:30:34'There are several complex techniques.
0:30:36 > 0:30:41'And every single part of the lemon is used to produce the six different components.
0:30:47 > 0:30:52'The lemon rind is added to a cake mixture to make a lemon Madeleine.
0:30:58 > 0:31:02'The zest is distilled and used to make a lemon essential oil
0:31:02 > 0:31:05'which goes into the sorbet.'
0:31:16 > 0:31:17Mm.
0:31:18 > 0:31:21- Wow.- Wow.- Wow.
0:31:22 > 0:31:26'Then a lemon cream is made from the pith.
0:31:36 > 0:31:39'The cream is served alongside a bergamot gel,
0:31:39 > 0:31:43'also flavoured with the juice of the lemon.
0:31:43 > 0:31:47'Finally, the dish will be served with a lemon perfume
0:31:47 > 0:31:50'to create a fusion of aroma and taste.
0:31:59 > 0:32:03- Do you think you can do this?- Yes.
0:32:03 > 0:32:06- I'll try. - HE LAUGHS
0:32:07 > 0:32:10It's a very intricate and very difficult dessert,
0:32:10 > 0:32:13but I'll give it my best shot for him.
0:32:15 > 0:32:20OK, Claire, this is the baby squid starter.
0:32:20 > 0:32:24'Claire will be making the second starter.
0:32:24 > 0:32:27'Baby squid served on top of mashed potato
0:32:27 > 0:32:29'with a slice of squid and paprika
0:32:29 > 0:32:33'and squid ink on a bowl of smoke.
0:32:37 > 0:32:42'To make the squid slices, the squid is covered in paprika and rolled.
0:32:43 > 0:32:47'The ballantine is then frozen so it can be sliced thinly.
0:32:47 > 0:32:53'What makes the dish unique is the inspirational plating.
0:32:53 > 0:32:57'A layer of cling film is stretched over the top of a glass bowl.'
0:32:57 > 0:32:59We make a little incision.
0:33:02 > 0:33:06'The mashed potato, slice of paprika squid,
0:33:06 > 0:33:12'baby squid and drops of squid ink are plated on top of the cling film.
0:33:12 > 0:33:17'The bowl is then filled with a paprika-infused smoke.'
0:33:30 > 0:33:35I love it. It's so inventive how it's served on cling film.
0:33:35 > 0:33:40But it just works so well. I mean, the little smoke puffs coming out.
0:33:40 > 0:33:42Yeah. Wow.
0:33:44 > 0:33:50'Claire's second dish will be the inverted lamb sandwich filled with tomato bread.'
0:34:18 > 0:34:23'The lamb ribs have already been cooked sous-vide for 24 hours.
0:34:25 > 0:34:29'Claire must pan-fry them to achieve the crunchy biscuit-like texture
0:34:29 > 0:34:32'which forms the outside of the sandwich.
0:34:32 > 0:34:35'As well as cooking ribs,
0:34:35 > 0:34:38'she must also saute a fillet.'
0:34:40 > 0:34:43I've got to get the fillet of lamb spot-on.
0:34:43 > 0:34:49That's going to be tricky, just to keep my eye on that, it's a very light cooking.
0:34:55 > 0:35:00- Claire, are you confident for this dish?- Yes.- Yes?- Yeah, I think so.
0:35:02 > 0:35:06Definitely do not want to ruin his childhood memories.
0:35:06 > 0:35:11Yeah, it's going to be a real challenge today but I just can't wait. I'm so excited about it.
0:35:12 > 0:35:17'Ash will be making a mullet stuffed with mullet liver,
0:35:17 > 0:35:22'topped with Savoy cabbage and served with potato and anise gnocchi
0:35:22 > 0:35:25'in a traditional Catalonian mullet suquet sauce.
0:35:29 > 0:35:36'The fish is stuffed with a mullet liver puree before being cooked sous-vide.
0:35:56 > 0:36:01'The fish is then flashed under the salamander to give it a crispy skin.'
0:36:01 > 0:36:07A minute out and it's going to be over-cooked or under-cooked, so you have to get the timing spot-on.
0:36:29 > 0:36:33I really concentrated on what was going on, so hopefully I'll get it right.
0:36:37 > 0:36:44'Ash will also be making Jordi's tribute to a regional delicacy - sheep's milk.
0:36:50 > 0:36:57'There are seven elements to this complex dessert that balances sweet and sour flavours.
0:36:59 > 0:37:03'Even the plate has been chosen to stimulate the senses.
0:37:07 > 0:37:10'The base of the dish is a caramel spread.
0:37:10 > 0:37:15'The plate is then decorated with guava gel and sheep's milk yoghurt.
0:37:15 > 0:37:19'Sheep's milk foam and sheep's milk ice cream are added.'
0:37:22 > 0:37:24Lovely. Very nice.
0:37:27 > 0:37:30'And the dish is topped with a sugar cloud.'
0:37:39 > 0:37:42Amazing techniques. There's a few things that could go wrong
0:37:42 > 0:37:46but I've had a very good demonstration of it so I haven't got any excuses to get it wrong.
0:37:46 > 0:37:49So hopefully I can get it spot-on from the start.
0:38:01 > 0:38:06'With the prep over, the specially-invited diners begin to arrive.
0:38:06 > 0:38:13'They include regular customers, former restaurant staff and the two MasterChef judges.'
0:38:18 > 0:38:23The Roca brothers have captured the essence of Spanish Catalonia cuisine
0:38:23 > 0:38:27but using modern techniques to cook them.
0:38:27 > 0:38:31This is a chance in a lifetime for our finalists to shine, to prove their mettle.
0:38:31 > 0:38:34Today they are going to have to cook
0:38:34 > 0:38:39to three Michelin starred standard. This is pressure.
0:38:55 > 0:38:59OK, guys. HE SPEAKS SPANISH. The service begin.
0:38:59 > 0:39:03- Two oysters.- Si, chef.
0:39:04 > 0:39:09'Steve's hot and cold oysters is the first dish on the tasting menu.'
0:39:27 > 0:39:29OK. It's OK.
0:39:31 > 0:39:33- OK.- Si, chef.
0:39:33 > 0:39:37- Two, three, five.- Chef?
0:39:37 > 0:39:42Good feedback on the first one, but it's not about the first one it's about the rest of them.
0:39:42 > 0:39:45I've got to concentrate and make sure every one is exactly the same.
0:39:45 > 0:39:50- Steve, two oysters and two and two, six.- Si, chef.
0:39:53 > 0:39:56- Five oysters more.- Si, chef.
0:39:58 > 0:40:03I've got three twos away. I'm not going to put the other five on just yet because it can easily over-cook.
0:40:03 > 0:40:07I'm just going to get these out of the way and do them to the best ability.
0:40:10 > 0:40:12HE SPEAKS SPANISH
0:40:18 > 0:40:20OK. Fantastic.
0:40:22 > 0:40:25OK. Thank you, Steve.
0:40:25 > 0:40:27OK.
0:40:46 > 0:40:48Mm. Mm!
0:40:48 > 0:40:55That is amazing. It's sweet, it's then garlic, but all the strength of oyster after.
0:40:55 > 0:40:58You just have to wait. That is lovely.
0:40:58 > 0:41:01Both made with garlic but both very, very different.
0:41:01 > 0:41:05- And they react differently with the oyster.- Sure.
0:41:05 > 0:41:08- It's beautiful! - I think Steve has just learned
0:41:08 > 0:41:13the art of simplistic presentation and complex flavour.
0:41:14 > 0:41:17The dish was very good. It was a very nice job.
0:41:17 > 0:41:21Very similar to chef Joan's one.
0:41:21 > 0:41:25And very interesting.
0:41:29 > 0:41:33'Up next is the squid and paprika smoke.'
0:41:34 > 0:41:40Immense amount of pressure serving in this kitchen but I'm up for the challenge and I'm excited.
0:41:40 > 0:41:43- Two squid, please.- Two squid.
0:41:51 > 0:41:54- Squid.- Squid.- Quickly, OK?
0:41:54 > 0:41:59I'm nervous. I want to get the first few tables done.
0:41:59 > 0:42:02And then I think I'll be more in my comfort zone.
0:42:03 > 0:42:07My hands? Oh, shaking, yeah.
0:42:08 > 0:42:11OK, OK, OK, OK.
0:42:14 > 0:42:16- Squash.- Si.
0:42:17 > 0:42:19- OK?- Si.
0:42:23 > 0:42:26- More squid.- More squid, si.
0:42:29 > 0:42:32- And the smoke.- Yep.
0:42:35 > 0:42:37OK. OK.
0:42:43 > 0:42:47Great. Three more squids, please.
0:42:48 > 0:42:54It's quite hard getting to grips with what you're doing, but I'm just going to keep going.
0:42:54 > 0:42:57Two, four, six more squids.
0:43:05 > 0:43:09OK. Fantastic. Thank you.
0:43:13 > 0:43:17- Claire, thank you.- OK. - It was good. Thank you.
0:43:37 > 0:43:39Mm.
0:43:41 > 0:43:46Those tiny, tiny little squid are so tender.
0:43:46 > 0:43:50And you've got that smoked paprika flavour. And it looks like a slice of chorizo.
0:43:51 > 0:43:54- Beautiful work. - This is very clever, Michel.
0:43:54 > 0:43:59Claire had her work cut out here. It's beautiful. Presentation is outstanding.
0:44:00 > 0:44:07The calamari with the parmentier was fantastic. Fabulous. It was very nice. Incredible.
0:44:11 > 0:44:19'With some of the starters over, Ash's red mullet and anise gnocchi is next on the menu.'
0:44:23 > 0:44:26Three and two more.
0:44:31 > 0:44:34- Ash, three more.- Got it.
0:44:34 > 0:44:37Now I've got all the orders at once.
0:44:37 > 0:44:41I've got a few backing up, so I've just got to get onto it.
0:44:43 > 0:44:47I'm going to plate up lots at a time, there's a lot of moves on each plate
0:44:47 > 0:44:52so you end up with over 100 moves altogether and it's... You want the food to get out before it goes cold.
0:44:52 > 0:44:56It is three stars and it's got to be good.
0:44:58 > 0:45:02- Be careful. OK?- OK. - Fast, fast, fast, fast.
0:45:05 > 0:45:09'Ash is worried that two of the dishes just sent aren't absolutely right.'
0:45:10 > 0:45:14The plates that have just gone. Can we stop them and bring them back?
0:45:14 > 0:45:17Because I think someone has taken these out and they have been mixed up.
0:45:17 > 0:45:20We need to stop the plates to check.
0:45:23 > 0:45:28'Concerned he's under-cooked the fish by seconds, he decides to replace one of them.'
0:45:34 > 0:45:37Quickly. Quickly. Quickly.
0:45:44 > 0:45:47Gracias.
0:45:47 > 0:45:49Two more. Five total.
0:46:06 > 0:46:09I find it quite tough when you're going through the service
0:46:09 > 0:46:12and then it suddenly goes bang, it can be quite difficult.
0:46:12 > 0:46:17You've got to try and stay focused but sometimes you have a few little mess ups.
0:46:22 > 0:46:24Mm. Oh, good smell.
0:46:35 > 0:46:40Wow! It's so difficult to get the intense flavours and the cooking of this fish
0:46:40 > 0:46:43to the right temperature and for the right time.
0:46:44 > 0:46:47Precision cooking and flavouring, that's what Ash has learnt today.
0:46:47 > 0:46:51Good old Ash. I just want to see what state he's in in the kitchen.
0:46:52 > 0:46:57I don't like running around, having to get back things in the middle of service, but these things happen.
0:46:57 > 0:47:00- Ash.- Si.
0:47:03 > 0:47:09'Next up is Claire with the inverted lamb sandwich filled with tomato bread.'
0:47:27 > 0:47:34To try and keep on top of cooking the rack of lamb, that has to be very crisp to make the sandwich,
0:47:34 > 0:47:36to cut it all out is difficult.
0:47:49 > 0:47:51The fillet, that's OK.
0:48:00 > 0:48:04The hard bit is just getting the job done quickly, you know?
0:48:06 > 0:48:09A little lamb sauce.
0:48:10 > 0:48:12Perfect.
0:48:12 > 0:48:15OK, and the garlic flower.
0:48:21 > 0:48:25- OK. Perfect. Two and three lambs more, please.- Si.
0:48:26 > 0:48:29Five orders on at the moment.
0:48:29 > 0:48:32Two minutes away and then I'm going to go with the dish.
0:48:32 > 0:48:37It's really important to get the last five right, it's the last hurdle and I want to get through it.
0:48:45 > 0:48:48I'm keeping it together, I think so.
0:48:50 > 0:48:52That's good, good cook.
0:48:53 > 0:48:56- Claire, thank you.- Thank you.
0:49:01 > 0:49:03OK.
0:49:03 > 0:49:07- Clean plate is most important. - Yep.- That's OK.
0:49:09 > 0:49:15- Claire, finished. Thank you.- Thank you very much. It's a privilege. - It's good work, thank you.
0:49:16 > 0:49:20It was great to work in a three-star kitchen. I mean, whoa.
0:49:20 > 0:49:24And to actually just be left to do the whole service.
0:49:24 > 0:49:27It was hard work but I enjoyed it so much.
0:49:27 > 0:49:33Hopefully, I did him proud. The last thing I want is to let him down.
0:49:35 > 0:49:41Mm. Ohh. It smells heavenly. And it looks beautiful.
0:49:41 > 0:49:44I mean, the presentation of that is exquisite.
0:49:52 > 0:49:54This is one of the stand-out dishes.
0:49:54 > 0:49:58Soft, soft spring lamb and rich, fruity tomato.
0:49:58 > 0:50:01That's heaven. Hint of garlic underneath.
0:50:01 > 0:50:05This is proper grownup cooking, Michel.
0:50:05 > 0:50:08It's a three Michelin star lamb sandwich that looks like a Dali.
0:50:08 > 0:50:14- It's mind-blowingly good! - I hope Claire is loving this as much as we are.
0:50:16 > 0:50:21It's a typical Catalan dish. She did a good job, yeah.
0:50:21 > 0:50:24Yeah, totally. Very nice.
0:50:25 > 0:50:30'With all the mains served, up next it's Steve's lemon cloud.'
0:50:30 > 0:50:33OK, Steve, start with two and then two.
0:50:36 > 0:50:39It's one of those desserts, you know, it's got to be perfect.
0:50:39 > 0:50:43It really is quite intricate. It's really hard.
0:50:43 > 0:50:48I don't want to send it out if it doesn't look like how chef wants it.
0:50:48 > 0:50:51This one, and this one.
0:50:54 > 0:50:57- We want the perfect...- Yeah.- OK.
0:51:11 > 0:51:14Two flower.
0:51:19 > 0:51:22OK. Right. OK.
0:51:23 > 0:51:28- First two, then after four and five. - Si.
0:51:32 > 0:51:37Jordi's a real task master. He's perfection. But this is what this restaurant is all about.
0:51:37 > 0:51:41And I want to reach those standards. So it's good.
0:51:48 > 0:51:50OK.
0:51:58 > 0:52:00I'm happy with your work.
0:52:02 > 0:52:06- Very good. Thanks. - Thank you. Thank you very much.
0:52:07 > 0:52:10It's gone really, really well. Mind-blowing. I'm really happy,
0:52:10 > 0:52:14but I'm still shocked that I cooked in here today, if I'm honest.
0:52:16 > 0:52:19This is Jordi's creation.
0:52:19 > 0:52:23The perfume matches the ingredients in this dessert.
0:52:23 > 0:52:26That's the philosophy of the house, that is how they work.
0:52:26 > 0:52:29I just hope Steve has pulled it off.
0:52:31 > 0:52:35That definitely smells of lemon and bergamot and it's the same, it matches here.
0:52:39 > 0:52:41Mm!
0:52:43 > 0:52:47Intense lemon. Lemon brioche.
0:52:47 > 0:52:49Bergamot.
0:52:51 > 0:52:53And perfume.
0:52:53 > 0:52:56This is sensational. Sensational!
0:52:56 > 0:53:02This is great for Steve because the complexity is on the palate and in the nose.
0:53:06 > 0:53:11Today is the same as Jordi makes. Fabulous. Perfect.
0:53:12 > 0:53:16'The final dish is the sheep's milk pudding.'
0:53:16 > 0:53:18- Two and two.- Right.
0:53:24 > 0:53:29Pastry is usually not my thing but the colours, the textures, the techniques, as well,
0:53:29 > 0:53:32it's a lot of stuff I've never seen before.
0:53:49 > 0:53:53And now you make two more. This.
0:53:53 > 0:53:58When it's called away you need to be fast cos there's ice cream and you have to run around a bit.
0:53:58 > 0:54:04If you've got wet hands it sticks to the candyfloss, but yeah, it's a fun dish, actually.
0:54:05 > 0:54:08- A little more, little more. Here, here.- OK.
0:54:14 > 0:54:19Working with Jordi is fantastic, he's such a dude and he makes it really enjoyable.
0:54:19 > 0:54:22It's amazing food so you've got to be happy about it.
0:54:28 > 0:54:31- Thank you.- Thank you very much.
0:54:40 > 0:54:43I love... I love when desserts are fun.
0:54:43 > 0:54:46Look at that, it's just lovely.
0:54:49 > 0:54:51Mm.
0:54:54 > 0:55:00What I love about this is that it's rich yet light, it's fun yet indulgent.
0:55:00 > 0:55:03- It's got everything going for it. - And what are these little bits here?
0:55:03 > 0:55:08Mm! That one's sharp. Really sharp.
0:55:08 > 0:55:10Really, really sharp, like creme fraiche.
0:55:15 > 0:55:18That one's like jam. Guava, tastes like strawberry.
0:55:18 > 0:55:21I'm really hoping Ash has got a smile on his face right now.
0:55:21 > 0:55:25If not, there's something wrong with him, because this is grownup, elegant fun.
0:55:27 > 0:55:33It's very difficult to work in this restaurant, it's very hard, but they did it very good.
0:55:40 > 0:55:43That could well be the best lunch I have ever had.
0:55:43 > 0:55:46I am absolutely blown away by that.
0:55:46 > 0:55:50I honestly don't think food can get better than this. It really is heavenly.
0:55:50 > 0:55:57It's evocative, and it's using all the senses but in a very clever way.
0:55:57 > 0:56:03If our three chefs can glean anything from today, it's that.
0:56:03 > 0:56:05Using their senses.
0:56:07 > 0:56:11It's been such an experience. It's up there with the best things I have ever done.
0:56:11 > 0:56:16And I just keep saying to myself, "You're cooking in Can Roca.
0:56:16 > 0:56:20"Working next to those three star chefs, plating up with them."
0:56:20 > 0:56:22I mean, yeah, wow!
0:56:24 > 0:56:27You just realise how many people would love to be in our shoes today,
0:56:27 > 0:56:33and that's when you think, "Oh, my God, we are here." This has been so good and so enjoyable.
0:56:33 > 0:56:36Yeah, I don't think I want to leave, really.
0:56:37 > 0:56:41My way of thinking about food is going to change a lot.
0:56:41 > 0:56:44I've definitely picked up some new techniques and ideas.
0:56:44 > 0:56:48This is one of the best things I've done in my career as a chef, honestly, being here.
0:56:48 > 0:56:50It's been fantastic.
0:57:20 > 0:57:25I'm very proud of our three finalists. The brothers are very impressed with their work.
0:57:25 > 0:57:30It is unbelievable, the talent, the desire, the want that they have.
0:57:30 > 0:57:32I can't wait to see them cook again.
0:57:32 > 0:57:37This should stand them in good stead for what comes next. We have some very big tests for these three.
0:57:45 > 0:57:51'Next time, the three finalists face their toughest challenge yet.'
0:57:51 > 0:57:56They've proved it to us, now is their chance to prove it to the great and good of the catering world.
0:57:56 > 0:57:59You have one dish to shine. I wouldn't want to cook for these lot.
0:57:59 > 0:58:02It's sending me over the edge.
0:58:02 > 0:58:05I think they sweat a little bit now there.
0:58:08 > 0:58:10You better put the turbo on.
0:58:13 > 0:58:16I did promise we would be on time. Come on!
0:58:16 > 0:58:19Attention to detail, yeah? Make it look beautiful.
0:58:20 > 0:58:23- That's looking great. Come on, guys. - Service.
0:58:29 > 0:58:33Subtitles by Red Bee Media Ltd
0:58:33 > 0:58:37E-mail subtitling@bbc.co.uk
0:58:37 > 0:58:37.