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 > 0:00:15Tomas, two St Jacques au passe, now.
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 > 0:00:28A professional with the talent to cut it in the world's top kitchens.
0:00:30 > 0:00:31Perfect.
0:00:40 > 0:00:44It's the penultimate Professional MasterChef.
0:00:48 > 0:00:54Ash, Claire and Steve are one step closer to claiming the title.
0:01:08 > 0:01:11You're in the home straight. You can see the finish line.
0:01:11 > 0:01:16You have seen what it takes to achieve perfection.
0:01:16 > 0:01:18That is what we are expecting from you now.
0:01:19 > 0:01:22If you deliver the goods today,
0:01:22 > 0:01:24you could have one foot on that podium.
0:01:26 > 0:01:31We want a dish that shows us everything you've learned in the competition so far.
0:01:33 > 0:01:35One hour and 30 minutes. Off you go.
0:01:53 > 0:01:56This whole competition is getting harder and harder.
0:01:56 > 0:02:00But all the way along I've improved, got better and pushed myself.
0:02:00 > 0:02:04I'm going to go for it and showcase again what I can do today.
0:02:12 > 0:02:14I think my style of cooking
0:02:14 > 0:02:19is different. I try and work with unusual flavours and make them work.
0:02:19 > 0:02:24You have to take risks in this competition, otherwise I probably wouldn't be here.
0:02:24 > 0:02:28Hopefully, I'm going to absolutely wow them today.
0:02:30 > 0:02:33You have got just 25 minutes.
0:02:37 > 0:02:41Being on MasterChef has had a big impact on me, like lack of sleep is one thing!
0:02:41 > 0:02:44It's been quite stressful
0:02:44 > 0:02:48but it's been inspirational, a great learning experience overall.
0:02:48 > 0:02:52I just want to prove to the judges what I'm capable of.
0:02:59 > 0:03:01Ten minutes! Guys, ten minutes, please.
0:03:17 > 0:03:19Come on, guys. The clock is ticking down.
0:03:36 > 0:03:38Stop! Your time's up!
0:03:51 > 0:03:54Claire's dish is roasted white asparagus
0:03:54 > 0:03:56with a buttermilk panna cotta
0:03:56 > 0:04:01accompanied by rhubarb puree and ribbons.
0:04:01 > 0:04:06Served with toasted pine nuts, baby violet flowers
0:04:06 > 0:04:08and a mustard aioli.
0:04:09 > 0:04:12It's just exquisite to look at.
0:04:12 > 0:04:16It's almost nomoresque, which is wonderful.
0:04:23 > 0:04:25There'll be nothing left for you, Gregg!
0:04:29 > 0:04:35I really love your white asparagus with the buttermilk panna cotta.
0:04:35 > 0:04:37It's delicious and it works very, very well.
0:04:37 > 0:04:44I am not convinced that the rhubarb works with the asparagus.
0:04:44 > 0:04:48But, saying that, I'd eat the lot. I would.
0:04:48 > 0:04:51And I'd be very happy.
0:04:55 > 0:04:58I've never eaten anything like that ever before.
0:04:59 > 0:05:02I like it.
0:05:02 > 0:05:06Asparagus is a very strong, earthy, earthy flavour.
0:05:06 > 0:05:08But the buttermilk softens it.
0:05:08 > 0:05:11The little sharp notes of the rhubarb I like with it.
0:05:11 > 0:05:16I can completely understand anyone who wouldn't be OK with it
0:05:16 > 0:05:20and I think this is going to be true of your food if you carry on like this.
0:05:20 > 0:05:23Nice. I like it.
0:05:27 > 0:05:30Steve has made a tasting of squab pigeon
0:05:30 > 0:05:32comprising of pigeon breast,
0:05:32 > 0:05:36confit pigeon leg, a truffle and pigeon ballotine
0:05:36 > 0:05:38and pan-fried pigeon liver,
0:05:38 > 0:05:41served with cabbage puree,
0:05:41 > 0:05:46stuffed cabbage ball and a potato, parmesan and truffle croquette.
0:05:56 > 0:06:02The pigeon is cooked beautifully, the croquettes are heavenly and light and truffley.
0:06:02 > 0:06:05Your cabbage puree is bright, vibrant green.
0:06:05 > 0:06:10Without using chemicals, you've managed to keep it nice and green which shows skill and thinking.
0:06:10 > 0:06:15It's great. It is very, very fine cooking. Very fine cooking.
0:06:15 > 0:06:21You're in the final for a reason. You're a good chef.
0:06:21 > 0:06:23That proves it.
0:06:29 > 0:06:30Mmmm!
0:06:30 > 0:06:32Phwoar!
0:06:34 > 0:06:38That has a punch well beyond its size. Salty on the outside of the ham,
0:06:38 > 0:06:43the richness of that pigeon and then a hint of truffle is my idea of heaven.
0:06:43 > 0:06:44That is lovely.
0:06:44 > 0:06:49I eat out three to five times a week and have done for the last 20 years.
0:06:49 > 0:06:54This is up there with the best of them. No doubt about it.
0:06:54 > 0:06:57This is proper high-end dining.
0:06:57 > 0:07:01It looks it. It tastes it. It's fabulous.
0:07:06 > 0:07:08Ash has made a lobster salad,
0:07:08 > 0:07:13a ballotine of carrot, lobster and quinoa
0:07:13 > 0:07:14with a cashew nut emulsion,
0:07:14 > 0:07:18a butter-poached claw of lobster with a brown butter emulsion,
0:07:18 > 0:07:23and fried lobster with a crust of quinoa and panko breadcrumbs
0:07:23 > 0:07:27served with pickled carrot and a carrot and orange emulsion.
0:07:28 > 0:07:33It's not really a salad, is it, Ash? It's eye-wateringly beautiful.
0:07:36 > 0:07:37It hurts it's so pretty.
0:07:56 > 0:07:59That's the first time I've really enjoyed quinoa.
0:07:59 > 0:08:02If I knew, I wouldn't have served you quinoa!
0:08:02 > 0:08:05But I'm glad you enjoyed it.
0:08:05 > 0:08:11The little quinoa salad in the middle with the butter-poached claw of lobster is exquisite.
0:08:11 > 0:08:15That Hollandaise emulsion that you've made with the nut brown butter
0:08:15 > 0:08:18is...exemplary.
0:08:18 > 0:08:24The little beignet has been rolled in panko breadcrumb and quinoa,
0:08:24 > 0:08:29which gives it a lovely crunch which is fantastic because the lobster inside is soft and sweet.
0:08:29 > 0:08:34The lobster roll that you've made with carrot, more quinoa, superb.
0:08:34 > 0:08:40It goes beautifully well with that cashew nut sauce.
0:08:40 > 0:08:44It's really clever cooking. Very, very clever.
0:08:49 > 0:08:50Whoa, that's light.
0:08:50 > 0:08:52That is so light.
0:08:53 > 0:08:55I love all of it.
0:08:55 > 0:08:58I love, love, love all of it.
0:09:00 > 0:09:02Your food tastes every bit as good as it looks.
0:09:02 > 0:09:04Wow!
0:09:04 > 0:09:09And I've never had a lobster with so many different flavour dimensions.
0:09:09 > 0:09:14Ash, I don't know where I would go to, if I wanted to eat that sort of food again.
0:09:14 > 0:09:17- Your house, I suppose!- Yep!
0:09:24 > 0:09:27Your food is amazing. Amazing.
0:09:28 > 0:09:32You three have incredible talent.
0:09:32 > 0:09:40Saying that, your next challenge is the most demanding of any MasterChef challenge.
0:09:41 > 0:09:43The Chefs' Table.
0:09:43 > 0:09:49Every year at the Chefs' Table, the three finalists have been cooking my food.
0:09:49 > 0:09:50My recipes.
0:09:53 > 0:09:54This year...
0:09:56 > 0:10:00..YOU are going to be cooking YOUR recipes.
0:10:04 > 0:10:07That is how much we think of you.
0:10:07 > 0:10:11Don't let us down!
0:10:12 > 0:10:13Off you go!
0:10:15 > 0:10:18Are you sure? Are you sure?
0:10:23 > 0:10:26I just can't believe what I've just heard.
0:10:26 > 0:10:29It's going to be our own food.
0:10:29 > 0:10:31It really is terrifying!
0:10:31 > 0:10:33I'm so nervous about it, honestly.
0:10:33 > 0:10:37It's a great opportunity to really show what we can do.
0:10:37 > 0:10:40But yes, it's going to be interesting!
0:10:40 > 0:10:46Definitely adds to the pressure. We'll have to make them proud of us, hopefully.
0:10:46 > 0:10:51Pretty shocking news, really. It's really exciting, but yeah,
0:10:51 > 0:10:54"daunting" is probably one word I'd probably use!
0:10:54 > 0:10:58But hopefully we're going to rock that dinner!
0:11:15 > 0:11:19Tonight, at Pearl, in the Chancery Court Hotel, central London,
0:11:19 > 0:11:24the dining room will be filled with some of the greatest chefs in Europe.
0:11:26 > 0:11:29They include three-Michelin-star chefs...
0:11:41 > 0:11:44And Michel's father, the legendary...
0:11:50 > 0:11:55This is probably the toughest day of their career so far.
0:11:55 > 0:12:00They've proved it to us. Now's their chance to prove it to the great and good.
0:12:03 > 0:12:08The pressure to cook for these chefs today is immense.
0:12:08 > 0:12:11Everyone aspires to be like them.
0:12:11 > 0:12:15They've achieved great things and that's what we want to do.
0:12:15 > 0:12:19It's an honour to be cooking our own food for them. An absolute honour.
0:12:19 > 0:12:21Today's a huge occasion.
0:12:23 > 0:12:25I'm very worried about the standard today.
0:12:25 > 0:12:33I have to impress. There's zero room for error. It has to be perfect.
0:12:33 > 0:12:37There's loads riding on this today. No-one wants to slip up now
0:12:37 > 0:12:43and that's the worry. This is the last test before the final.
0:12:45 > 0:12:49To do well today would be a massive leap towards winning the title.
0:12:57 > 0:12:59Welcome to Pearl Restaurant.
0:12:59 > 0:13:02Guys, if you're not nervous, you're not normal.
0:13:04 > 0:13:10It would be no exaggeration to say that this is the most important day of your career.
0:13:10 > 0:13:15If you mess up, you have messed up for 34 of the most influential people
0:13:15 > 0:13:17in our industry.
0:13:18 > 0:13:23If you do well, you could even get a few job offers.
0:13:25 > 0:13:27If that wasn't enough,
0:13:27 > 0:13:29you've got my dad to please as well!
0:13:29 > 0:13:31Yeah.
0:13:31 > 0:13:34I don't want a call from him in the morning
0:13:34 > 0:13:36saying the food was not up to scratch.
0:13:40 > 0:13:43You're on your own, guys. You have six hours to cook
0:13:43 > 0:13:47the best plates of food you have ever even dreamt of.
0:13:48 > 0:13:50Off you go!
0:13:55 > 0:13:58The finalists have each been asked to create a dish
0:13:58 > 0:14:01that best represents their style.
0:14:03 > 0:14:07Claire will be providing the starter.
0:14:09 > 0:14:11Right, Claire.
0:14:11 > 0:14:16- Feeling nervous?- Yes. - Good. So you should be.
0:14:16 > 0:14:19- What are you cooking?- I'm doing dressed curried scallops
0:14:19 > 0:14:23with fresh almonds, lime and vanilla syrup,
0:14:23 > 0:14:26black olive oil and apricot jam.
0:14:26 > 0:14:30- Where does the curry come in? You're making curry oil.- Yes.
0:14:30 > 0:14:34I'm going to dress the scallops last minute with curry oil.
0:14:34 > 0:14:39- How will you cook the scallops? - I'm not cooking the scallops. - Raw scallops.- Yes.
0:14:40 > 0:14:47So it's a cold dish. The scallops, I take it, are served like a sushini?
0:14:47 > 0:14:50- Yes.- What about texture? Got something crunchy going on?
0:14:50 > 0:14:53- I've got the almonds.- Fresh almonds.
0:14:53 > 0:14:55You've got an incredible amount of work to do.
0:14:55 > 0:14:59- You've got these beautiful scallops to prepare.- Yes.
0:14:59 > 0:15:04Fresh almonds. These take hours to take that green husk off and then peel them.
0:15:04 > 0:15:08You want them to be all perfect. You've got vanilla here as well.
0:15:08 > 0:15:13The vanilla is for the syrup. I'm doing a lime and vanilla syrup.
0:15:13 > 0:15:15Wow. You've got a lot of flavours going on.
0:15:15 > 0:15:19You're not worried about this overpowering that delicate scallop?
0:15:19 > 0:15:22I think it really works.
0:15:22 > 0:15:26I'm confident with the dish. I really love this dish
0:15:26 > 0:15:28so I want them to too.
0:15:28 > 0:15:31I think the chefs will enjoy a challenge.
0:15:32 > 0:15:33Oh!
0:15:33 > 0:15:38I'm confident. I know if anybody can pull off bold flavours, you can.
0:15:38 > 0:15:42- Yeah.- Six hours, Claire. Go for it. - Thanks.
0:15:49 > 0:15:53Claire's first task is to prepare over 100 scallops.
0:15:59 > 0:16:02It's my neck on the line, really, if they don't like it.
0:16:02 > 0:16:06I've got nowhere to hide. It's my creation
0:16:06 > 0:16:09and it'll be pretty embarrassing if they don't.
0:16:10 > 0:16:12Yes, got to get it right.
0:16:20 > 0:16:22Beautiful raw scallops.
0:16:22 > 0:16:26I love sushini. I love that style of food.
0:16:26 > 0:16:28Claire has to get the balance right.
0:16:28 > 0:16:32She's serving the scallops with a curry oil which is really nice with scallops.
0:16:32 > 0:16:36It's got to be a fine balance. Sea food, especially raw sea food,
0:16:36 > 0:16:39needs acidity, needs a good dressing.
0:16:41 > 0:16:45This dish does carry a risk. Raw scallops are not to everybody's taste.
0:16:49 > 0:16:52Ash is in charge of the main course.
0:16:55 > 0:17:00- Ash, what are you cooking? - Guinea fowl, roast and braised,
0:17:00 > 0:17:03with morcilla, which is a Spanish blood sausage.
0:17:03 > 0:17:09And garnished with apples, baby leeks, and cider and onion puree.
0:17:09 > 0:17:12- And a starch? - Yes, I'm doing a rosti with this,
0:17:12 > 0:17:19a classic accompaniment to roast fowl, and the texture is beautiful with it.
0:17:19 > 0:17:22It's like a homely Spanish Sunday roast.
0:17:22 > 0:17:26Let's hope our guests tonight appreciate a Sunday roast!
0:17:26 > 0:17:31I hope so. It's a bit more refined than just a Sunday roast.
0:17:31 > 0:17:36- I'm taking it up a little. - Knowing you, it's not going to be a Sunday roast.- No!
0:17:36 > 0:17:40- Have you ever cooked for this amount of people?- I'd be more comfortable
0:17:40 > 0:17:44cooking for 500 in my own environment
0:17:44 > 0:17:52to cooking for 35 today, especially with the calibre of the people we're cooking for.
0:17:52 > 0:17:55This is a lot of pressure, yes.
0:17:55 > 0:18:00- This really is pressure.- I haven't got my own team of chefs to help me out, either,
0:18:00 > 0:18:02so I'm really on my own here.
0:18:02 > 0:18:06I don't want you to have to get your jacket dirty today!
0:18:06 > 0:18:10- Right. Get cracking.- Thank you.
0:18:16 > 0:18:21Ash has got his guinea fowl to prepare. He's roasting the supreme on the crown
0:18:21 > 0:18:28which is the perfect way to retain the shape and flavour of that beautiful delicate bird.
0:18:28 > 0:18:32He's then going to be cooking those legs slowly in a cider-based sauce,
0:18:32 > 0:18:37full of flavour until they're nice and moist and flaking it and making a ballotine.
0:18:37 > 0:18:42Wrapping it and then roasting it and slicing it.
0:18:42 > 0:18:44So an incredible amount of work.
0:18:44 > 0:18:49Ash's first job is to braise the guinea fowl legs
0:18:49 > 0:18:52which will be used later to form the ballotines.
0:18:52 > 0:18:58For me it's pretty amazing. One of my first cook books was by Michel Roux
0:18:58 > 0:19:00and it was really a beginning to my career
0:19:00 > 0:19:04and hopefully this is going to be a pinnacle as well to my career.
0:19:04 > 0:19:06It means a lot to me.
0:19:10 > 0:19:14Steve will end the meal with his dessert.
0:19:23 > 0:19:28- Right, Stevie.- Chef.- What are you preparing for dessert?
0:19:28 > 0:19:31Coconut cream with a mango mousse,
0:19:31 > 0:19:34passion fruit jelly and lime curd.
0:19:34 > 0:19:39- Some rum going in there as well.- I'm doing a little poached pineapple
0:19:39 > 0:19:42with a bit of star anise and vanilla.
0:19:42 > 0:19:45Mmm! Wow! What have you got for texture in this dish?
0:19:45 > 0:19:49- It's got a coconut tuile.- You have six elements to this dish.
0:19:49 > 0:19:54- Are you happy with the timing?- There could be loads of timing issues.
0:19:54 > 0:19:57Could be a disaster. But I'm not going to believe in that.
0:19:57 > 0:20:02The first thing is obviously get the coconut cream on, as that's the main component.
0:20:02 > 0:20:08So I need to get that in the fridge, get that set, and then I shouldn't have any worries.
0:20:08 > 0:20:12- So nothing's going to go wrong? - Nothing should go wrong.
0:20:12 > 0:20:16One little tip. My old man loves rum, so put plenty in!
0:20:16 > 0:20:18Cool. I'll do that, then.
0:20:18 > 0:20:21- Well done, Steve. Go for it. - Cheers, Chef.
0:20:24 > 0:20:27Steve has got an incredible dessert going on here.
0:20:27 > 0:20:31It all hinges on that coconut cream to set in time.
0:20:36 > 0:20:39I'm pretty confident, but I don't want to speak too soon!
0:20:59 > 0:21:04It's taken two hours, but Claire has prepared more than 100 scallops.
0:21:08 > 0:21:11Now she starts on the next big job.
0:21:12 > 0:21:16Claire's using fresh almonds. That's beautiful, delicious,
0:21:16 > 0:21:18it'll add texture and a lovely creamy flavour.
0:21:18 > 0:21:21But they are so difficult to prepare.
0:21:21 > 0:21:24You have to bash them with a hammer, but delicately,
0:21:24 > 0:21:28so that you remove that green outer husk
0:21:28 > 0:21:31and try to keep them as whole, and that's tricky.
0:21:31 > 0:21:34And that takes a lot, a lot of time.
0:21:34 > 0:21:37That's the kind of job that could tip you over.
0:21:44 > 0:21:47It's taken me ten minutes to just do those.
0:21:47 > 0:21:50And then if they break, you can't use them.
0:21:50 > 0:21:54This is where I need a little commis chef!
0:22:01 > 0:22:06I've got my braise in the oven, which I needed to get in early.
0:22:06 > 0:22:11To cook them takes a while. Pickle the meat for the ballotine.
0:22:11 > 0:22:16I've got my sauce on, I've got my crowns ready to be seared.
0:22:16 > 0:22:19It sounds like I've done a fair bit, but I've got a lot to do still.
0:22:19 > 0:22:21So, yeah, very much so.
0:22:21 > 0:22:24I'm not going to get comfortable yet!
0:22:28 > 0:22:33Because Ash's dish will require so much work to bring together at the end,
0:22:33 > 0:22:36he's decided to make his rostis now, to be warmed later.
0:22:40 > 0:22:45I've got to do 35 of these, then I'll do five or six more extras
0:22:45 > 0:22:48just in case - you never know.
0:22:48 > 0:22:51Might end up on the floor. Might end up being black.
0:22:51 > 0:22:52You know. So...
0:22:52 > 0:22:56I can't afford to not have the food ready in time.
0:23:10 > 0:23:16Downstairs in the pastry section, Steve is making the coconut and star anise syrup
0:23:16 > 0:23:18for his pineapple salad.
0:23:28 > 0:23:30Let's have a little taste of that.
0:23:34 > 0:23:36- Hmm.- A bit too much?
0:23:38 > 0:23:41No, definitely not too much booze. Definitely not.
0:23:41 > 0:23:46- But you've lost all the alcohol. I don't get a kick of alcohol. That defeats the object.- OK.
0:23:46 > 0:23:49If you're going to bill it as an alcohol, which you have,
0:23:49 > 0:23:54- then the customers, or guests, will be expecting a little kick.- Yes.
0:23:54 > 0:23:56So put some in there.
0:23:56 > 0:24:00- Everything on the plate is going to be cold, isn't it?- Yes.
0:24:00 > 0:24:03- Might be an idea to put the plates in the fridge.- OK. Cool.
0:24:03 > 0:24:07- Yeah?- Yeah, cool. - Good. OK. Keep going.
0:24:10 > 0:24:15Steve now adds this alcoholic syrup to the pineapple cubes,
0:24:15 > 0:24:16seals them...
0:24:20 > 0:24:22..then leaves them to poach for 20 minutes.
0:24:37 > 0:24:44It's two hours until service. Claire has been shelling almonds for almost an hour.
0:24:44 > 0:24:47But only has 25.
0:24:51 > 0:24:53These are sending me over the edge!
0:25:00 > 0:25:04Just wondering if there's a better way to do it than I'm doing it.
0:25:04 > 0:25:07I'll maybe ask Michel.
0:25:09 > 0:25:12- Yay!- Young lady. Everything going well?
0:25:12 > 0:25:16I'm doing OK, but quite a few of them are breaking
0:25:16 > 0:25:20and I'm wondering if you've got a better technique of doing them?
0:25:20 > 0:25:22- Let's have a look.- They're breaking.
0:25:22 > 0:25:25- Yeah. I mean, that's no good. - I know.
0:25:25 > 0:25:28You need the whole ones. And you've got a lot of waste.
0:25:28 > 0:25:31- Look!- I know.
0:25:32 > 0:25:36It really is a horrible job, but if you hold it like that...
0:25:41 > 0:25:43Oh!
0:25:45 > 0:25:47It's not easy.
0:25:51 > 0:25:53- That's two I've done for you! - Thank you!
0:26:00 > 0:26:02Wa-hoo!
0:26:05 > 0:26:07I'm glad I asked!
0:26:10 > 0:26:15Ash is shredding the guinea fowl leg meat for his ballotines.
0:26:17 > 0:26:22I'm not really on schedule, but I'm hoping I'll get it done.
0:26:22 > 0:26:24It's really just hope now.
0:26:24 > 0:26:28Hope to have it rolled in the next 15 to 20 minutes in the chiller.
0:26:28 > 0:26:31Ready to be sliced for serving later on.
0:26:31 > 0:26:37Yeah, I've still got a lot to do, though, after this.
0:26:39 > 0:26:44Next, Ash needs to wrap the meat in paper-thin slices of Serrano ham.
0:26:49 > 0:26:51Ash, how are we doing?
0:26:51 > 0:26:54I'm just having a few problems with bits and pieces.
0:26:54 > 0:26:58- Basically, the ballotine?- Yeah, I'm trying to get this ham off.
0:26:58 > 0:27:01It's difficult to get it off in one piece.
0:27:01 > 0:27:05Once I've got this laid out, it's quick to roll, the ballotine.
0:27:05 > 0:27:10It's five to six. Five to six. Starters on the pass at seven.
0:27:10 > 0:27:13Mains, I'm guessing, will be at eight o'clock.
0:27:13 > 0:27:17Ash, you have to roll your ballotines, set them, roast them,
0:27:17 > 0:27:20roast the crowns, prep your cabbage.
0:27:20 > 0:27:23You've got your black pudding to slice and roast
0:27:23 > 0:27:26- and sauce to finish.- Yeah.
0:27:26 > 0:27:30- Are you going to be all right? - Possibly not.
0:27:31 > 0:27:35- Ash, you're feeling the pressure. - Yeah, definitely.
0:27:35 > 0:27:37- I'm going to be in trouble soon. - Does that mean
0:27:37 > 0:27:41maybe not serving on time?
0:27:41 > 0:27:42Yeah, possibly.
0:27:42 > 0:27:45- We don't want that, do we?- No.
0:27:45 > 0:27:50- Not at all.- You haven't yet not delivered on time.
0:27:52 > 0:27:55There's a first time for everything!
0:27:56 > 0:27:58You'd better put the turbo on!
0:28:09 > 0:28:13Finally, the ballotines are rolled.
0:28:13 > 0:28:17But now Ash has to get them to the blast chiller to set,
0:28:17 > 0:28:20which is downstairs in the pastry section.
0:28:22 > 0:28:24Wonderful if we got stuck now.
0:28:24 > 0:28:28What would we do? Well, here's the ballotine!
0:28:37 > 0:28:40Steve's passion fruit jelly is ready.
0:28:40 > 0:28:46But he can only pour it on top of the coconut creams if they're completely set.
0:29:00 > 0:29:05Yeah, they're set already. So I'm pretty game on. Pretty happy.
0:29:14 > 0:29:17They're pretty perfect.
0:29:17 > 0:29:20I've still got a bit to do. I've got to make my tuile mix,
0:29:20 > 0:29:21then cook my tuiles.
0:29:21 > 0:29:26That's quite time-consuming as well to make a nice 30 for them,
0:29:26 > 0:29:28so there's still a lot to do.
0:29:42 > 0:29:46Tonight's event will see the greatest gathering of Michelin-starred chefs
0:29:46 > 0:29:49in Europe.
0:29:51 > 0:29:57The men and women who continue to prove that they are the masters of their craft.
0:29:57 > 0:30:00Dedicated to achieving perfection.
0:30:02 > 0:30:04They include:
0:30:22 > 0:30:26Also attending are the finalists' three mentors:
0:30:34 > 0:30:39And joining them, two leaders of quite unique culinary styles:
0:30:45 > 0:30:49And possibly one of the most demanding critics at this gathering:
0:30:53 > 0:30:56Right, guys, the first guests have already arrived.
0:30:57 > 0:31:01One of those guests is Monica. She's looking fierce!
0:31:01 > 0:31:04- Yeah?- Yeah.
0:31:04 > 0:31:07You know what that means. Up a gear. Let's go. Come on.
0:31:07 > 0:31:09Go, go, go!
0:31:09 > 0:31:11Have you seen the time?
0:31:15 > 0:31:19Claire, we can't afford any mess-ups here tonight.
0:31:19 > 0:31:21We cannot.
0:31:26 > 0:31:32Ash starts to pan-roast his 35 guinea fowl crowns.
0:31:49 > 0:31:51I'm not blind, so I'm all right.
0:31:59 > 0:32:03Steve is making the coconut tuiles.
0:32:08 > 0:32:12They're just a bit over. I'm not going to serve bitter tuiles
0:32:12 > 0:32:14to 34 of the best chefs in the world.
0:32:14 > 0:32:18I'm going to make sure I do them perfectly.
0:32:24 > 0:32:26It's now 30 minutes till service.
0:32:26 > 0:32:29Claire decides to do a test plate.
0:32:34 > 0:32:37I'll tell you what.
0:32:37 > 0:32:39Let's taste.
0:32:47 > 0:32:50I think, personally, I need to put more black olive oil on that.
0:32:50 > 0:32:56- For depth, I don't know. Something. - Do you know what I get?
0:32:56 > 0:33:01Predominantly sugar. Your balance is not quite right. You need more black olive, as you said.
0:33:01 > 0:33:05- A little less vanilla syrup and you're there. OK?- Yeah.
0:33:05 > 0:33:07- Great.- Thank you.
0:33:16 > 0:33:18I've never had this occasion in my life
0:33:18 > 0:33:20to cook alone in a kitchen
0:33:20 > 0:33:23for 30 great chefs like that.
0:33:23 > 0:33:26I think it's a lot of pressure.
0:33:29 > 0:33:33Cooking for all these chefs, it's a nice, nice chance.
0:33:33 > 0:33:37I think they sweat a little bit now then!
0:33:47 > 0:33:50It is the final push.
0:33:50 > 0:33:55I need to keep it together and make every plate look as nice as the mock one that I did.
0:34:03 > 0:34:06I like the sound of the scallop starter with the curry.
0:34:06 > 0:34:10Interesting to see how it's cooked. Looking forward to that.
0:34:12 > 0:34:16Claire, come on. Don't take your foot off the pedal.
0:34:16 > 0:34:18Can you carry on doing that with those?
0:34:22 > 0:34:24Do you want to carry on doing this?
0:34:26 > 0:34:29- Five minutes, Claire, yeah? - Yeah.- Good.
0:34:29 > 0:34:32- Is it the same garnish? - Same garnish, yeah.
0:34:32 > 0:34:36Curried scallops. They need to be careful how much curry they put on.
0:34:36 > 0:34:42Almonds are very delicate. So they have to get the balance of flavours right.
0:34:44 > 0:34:46We'll see how it's executed.
0:34:48 > 0:34:51Two minutes to go, yeah? The waiters are here, ready.
0:34:57 > 0:35:01- Claire, please, I did promise we would be on time.- Yep.
0:35:01 > 0:35:04- I said seven o'clock on the dot. - Yes. Service!
0:35:05 > 0:35:06Go.
0:35:18 > 0:35:20Thanks, Steve.
0:35:26 > 0:35:27Sushi!
0:35:29 > 0:35:32I'm really nervous now, because that's it. It's out there.
0:35:32 > 0:35:36So I've just got to wait to see if they like it.
0:35:42 > 0:35:46Claire has designed a starter of raw scallops in curry oil
0:35:46 > 0:35:51served with fresh almonds, a black olive emulsion,
0:35:51 > 0:35:55lime and vanilla syrup, dots of creme fraiche
0:35:55 > 0:35:57and an apricot fluid gel.
0:35:59 > 0:36:02At first I thought they were undercooked.
0:36:02 > 0:36:03Then I realised they're raw.
0:36:03 > 0:36:08It didn't say ceviche or raw scallops on the menu.
0:36:19 > 0:36:23I love the fact that the scallops are marinaded and not cooked.
0:36:23 > 0:36:26For me, that's a big plus. I love raw scallops.
0:36:26 > 0:36:30This shows they understand the produce. It's fantastic.
0:36:30 > 0:36:35It's very different. Whoever cooked it has imagination. That's good.
0:36:35 > 0:36:37The curry oil
0:36:37 > 0:36:39that the chef marinaded the scallops in
0:36:39 > 0:36:43was light and wasn't overpowering. So that was good.
0:36:43 > 0:36:48The olive puree is good. The apricot is powerful, it's good.
0:36:48 > 0:36:51Together, I think it was a bit too much.
0:36:51 > 0:36:55And the scallops is just a little bit lost.
0:36:55 > 0:37:00The scallop was exceptional quality. Beautiful melt-in-the-mouth consistency.
0:37:00 > 0:37:04And individually, some great tastes from each of the ingredients.
0:37:04 > 0:37:11All good ingredients. But the scallops should be cooked or sliced more thinly.
0:37:11 > 0:37:13I love scallops and curry. A brilliant synergy.
0:37:13 > 0:37:18Overall, I think they were very brave. You've only got one dish to shine.
0:37:18 > 0:37:20I wouldn't cook for this lot!
0:37:20 > 0:37:22Very nice dish. Very nice idea.
0:37:22 > 0:37:27I think it's a good base to make a fantastic dish.
0:37:27 > 0:37:30Overall, the dish is fantastic. Very good.
0:37:30 > 0:37:35The slight gripe I've got is not enough acidity on there.
0:37:35 > 0:37:37But otherwise, a very good dish.
0:37:37 > 0:37:40Look at my plate! It shows imagination.
0:37:40 > 0:37:44A little bit of daring into that dish.
0:37:44 > 0:37:50I think the scallop and the curry and sweetness of the apricot was lovely. Really lovely.
0:37:50 > 0:37:55Not everybody agrees with me, but it's a tough audience to please. I think she's done it.
0:38:14 > 0:38:17Claire, may I first congratulate you on a very brave dish.
0:38:17 > 0:38:21It's no easy task cooking for such a collection of chefs here tonight
0:38:21 > 0:38:25in the sense that the scallops were raw and the curry and olives
0:38:25 > 0:38:29competed a little bit, but we thought the olive and apricot went very well.
0:38:29 > 0:38:33Overall, we enjoyed it. Congratulations and well done.
0:38:33 > 0:38:37The general feeling was the dish was fantastic.
0:38:37 > 0:38:41Great balance of flavours. The only negative really
0:38:41 > 0:38:46was that the scallops needed a touch more acidity.
0:38:46 > 0:38:49But overall, we thought it was a fantastic dish.
0:39:01 > 0:39:05I'm feeling really relieved that it's over, cos it was very stressful.
0:39:05 > 0:39:09To have the privilege of doing my own dish
0:39:09 > 0:39:13for all of those chefs is amazing.
0:39:15 > 0:39:19Wow, yeah, it's great. I'm so happy that I've achieved it.
0:39:30 > 0:39:33Next, it's Ash's main course.
0:39:37 > 0:39:40He still has to prepare the cabbage and baby leeks
0:39:40 > 0:39:44and pan-roast his Morcilla blood sausage.
0:39:44 > 0:39:46Braise the apple balls in cider.
0:39:46 > 0:39:51Finish his sauce and slice and roast his chilled ballotines.
0:39:56 > 0:40:00I've got a lot to do still, and 45 minutes to start serving.
0:40:03 > 0:40:05I'm very panicked, yeah.
0:40:05 > 0:40:07A lot to do.
0:40:08 > 0:40:11No, I'm not confident I'll get it out in time.
0:40:15 > 0:40:17Ash is in a right state!
0:40:17 > 0:40:24He is sweating buckets and he is so, so worried, it is palpable. It's terrible.
0:40:24 > 0:40:28This is agony. This is torture for him and for me.
0:40:31 > 0:40:34Part of me says I've got to go in and help him.
0:40:34 > 0:40:37And part of me says, "No. He's got to do it on his own."
0:40:38 > 0:40:41If he really wants this, he will rise to the occasion.
0:40:44 > 0:40:48It won't take long to cook them, as long as I get them cut.
0:40:56 > 0:40:59Don't enter Professional MasterChef!
0:41:02 > 0:41:05No, do. You've got to be in it to experience it.
0:41:05 > 0:41:08I think you've really got to be here.
0:41:11 > 0:41:14It's quite technical to do a ballotine of guinea fowl.
0:41:14 > 0:41:18There's a lot of work involved. It's a traditional French technique
0:41:18 > 0:41:22but one that has to be handled with precision.
0:41:22 > 0:41:28The one who's making the guinea fowl will have the biggest challenge.
0:41:28 > 0:41:34It's very, very difficult to make it perfect for so many people.
0:41:54 > 0:41:55Two-handed!
0:41:55 > 0:41:58If I had two more hands, I'd use those as well!
0:41:58 > 0:42:02- You've got a smile on your face. I love it.- Yes, but not on the inside.
0:42:16 > 0:42:21- Ash, 20 minutes, yeah?- Yeah. - Sure you're all right?
0:42:21 > 0:42:22Uh... Yes.
0:42:28 > 0:42:31He's going to push it fine. It'll be right down to the wire.
0:42:35 > 0:42:40- Ash, you need to start dressing. - Yep. Ready.
0:42:40 > 0:42:43Bring it all together. Come on, now.
0:42:51 > 0:42:53I like that, Ash. I like it a lot.
0:42:55 > 0:42:58- Are you ready?- OK, yeah, ready to go with these.
0:42:58 > 0:43:01Two plates at a time. As it is.
0:43:12 > 0:43:14That's looking great. Come on, guys.
0:43:20 > 0:43:22Service, please!
0:43:33 > 0:43:35One more plate and that is it.
0:43:38 > 0:43:42Ash, well done. Well done!
0:43:42 > 0:43:45- And Stevie, thanks for helping. - Yes, very much so.
0:43:45 > 0:43:48- Well done, mate.- Cheers, bro. - No worries, mate.
0:43:48 > 0:43:49No worries, mate.
0:43:57 > 0:44:01Ash's main is pan-fried guinea fowl crown
0:44:01 > 0:44:03with baby leeks on a potato rosti
0:44:03 > 0:44:07and a guinea fowl ballotine encased in Serrano ham
0:44:07 > 0:44:10on a bed of braised Savoy cabbage
0:44:10 > 0:44:13served with Spanish morcilla, or blood sausage,
0:44:13 > 0:44:18topped with braised apple balls, onion puree and a guinea fowl jus.
0:44:21 > 0:44:23It smells good.
0:44:33 > 0:44:37It's a lot mentally different here because I know who's sitting in the room.
0:44:37 > 0:44:40Obviously it adds a lot of pressure to it.
0:44:40 > 0:44:44Hopefully, I'll get some good comments out of them.
0:44:51 > 0:44:56The presentation was wonderful. To me, this is just perfect.
0:44:56 > 0:44:59This is my sort of dish. Well done to whoever did it.
0:44:59 > 0:45:02Every component works with each other.
0:45:02 > 0:45:04It's a song. It's perfect. I love it.
0:45:04 > 0:45:08A beautifully cooked piece of guinea fowl. Nice and juicy.
0:45:08 > 0:45:12It is easy to overcook the guinea fowl. You have to catch it just right.
0:45:12 > 0:45:15And it's actually... They've done a good job.
0:45:15 > 0:45:18The dish is perfectly cooked, perfectly seasoned.
0:45:18 > 0:45:20Incredibly enjoyable.
0:45:20 > 0:45:22It was a beautiful dish.
0:45:22 > 0:45:27It's really, really good. It's hearty. You want to keep on eating.
0:45:27 > 0:45:28That's what you want!
0:45:28 > 0:45:32Every mouthful is a pleasure. I like the ballotine. The rosti is lovely.
0:45:32 > 0:45:34A great dish.
0:45:34 > 0:45:38It's very well executed. Well seasoned.
0:45:38 > 0:45:40It all goes very well together.
0:45:40 > 0:45:44It's very hard to pick fault with the dish.
0:45:44 > 0:45:46Very, very enjoyable. Very, very nice.
0:45:47 > 0:45:51Absolutely fantastic. To me, it's a chef's dish.
0:45:51 > 0:45:53It tastes absolutely beautiful. Stunning.
0:45:53 > 0:45:56One chef to do all of that, a fantastic job.
0:45:56 > 0:46:00That is food that's been cooked for its enjoyability.
0:46:00 > 0:46:02That's massively important.
0:46:02 > 0:46:06I think whoever cooked this is the same kind of chef as me.
0:46:06 > 0:46:10This is the kind of dish I would put together and put on the menu in my restaurant.
0:46:10 > 0:46:15Beautifully cooked. Moist. Very nice.
0:46:15 > 0:46:17Very, very nice.
0:46:17 > 0:46:22The special thing for me about this dish was the sauce. It tied everything together.
0:46:22 > 0:46:26A very well-worked piece of cookery. Beautiful. Really, really good.
0:46:26 > 0:46:28It was very, very tasty food.
0:46:28 > 0:46:31If you cooked food like that, you'd be busy every day.
0:46:35 > 0:46:41It's a daunting thought, going out there and standing in front of a group of chefs just sitting there.
0:47:00 > 0:47:03- How are you doing? - Very well, thank you.
0:47:03 > 0:47:07- How do you feel after that? - Yes, it's been a big push today.
0:47:07 > 0:47:12I gave myself a lot to do. I wanted to impress you guys tonight
0:47:12 > 0:47:14and I hope I have.
0:47:14 > 0:47:17Congratulations. The dish was fantastic.
0:47:17 > 0:47:20- Thank you.- Perfectly cooked, perfectly seasoned,
0:47:20 > 0:47:24and I think every single person here enjoyed eating it.
0:47:24 > 0:47:26- So well done.- Thank you.
0:47:26 > 0:47:29I remember when you came in my restaurant you did a great job.
0:47:29 > 0:47:33Tonight I can say the same. The seasoning was amazing.
0:47:33 > 0:47:39The temperature as well. I can say you did a great, great job. Thank you very much.
0:47:40 > 0:47:45It's been a privilege and an honour to cook for everyone here tonight.
0:47:45 > 0:47:48I've had a world of inspiration from a lot of you
0:47:48 > 0:47:53and I just want to thank you. I hope I've repaid you all tonight with a good meal.
0:48:12 > 0:48:18It was pretty amazing. Yes, I was a bit sort of star-struck, to tell you the truth.
0:48:18 > 0:48:24Having these sort of people giving me positive comments about my food.
0:48:24 > 0:48:26It's sort of like, like "Wow!"
0:48:28 > 0:48:32I've got to keep pinching myself to realise I'm not dreaming.
0:48:32 > 0:48:34It's actually happening!
0:48:35 > 0:48:38It's something I'll remember for the rest of my life.
0:48:38 > 0:48:40Amazing!
0:48:44 > 0:48:46In the pastry kitchen...
0:48:47 > 0:48:52..Steve is cutting out his second batch of coconut tuiles.
0:48:52 > 0:48:54Steve looks really under control.
0:48:54 > 0:48:57In fact, like I've never seen him before.
0:48:57 > 0:49:01But he has to transfer everything from this cool pastry kitchen
0:49:01 > 0:49:04up into the hot kitchen to plate up.
0:49:11 > 0:49:16He's going to have to really do this efficiently and quickly, otherwise it's going to melt!
0:49:39 > 0:49:43Dessert, it's a good combination of, I guess, classic flavours, really.
0:49:43 > 0:49:47I'm looking forward to it. It'll be a nice way to finish that meal.
0:49:49 > 0:49:51There's a real chance to shine with that dish.
0:49:59 > 0:50:03Stevie, attention to detail, yeah? Make it look beautiful.
0:50:03 > 0:50:07Desserts should be a treasure to the eye, yeah?
0:50:07 > 0:50:08Yeah.
0:50:14 > 0:50:20It's all very exotic for me. That's a dish I would have chosen in the restaurant.
0:50:20 > 0:50:24I hope the balance is there. Not too acid, not too sweet.
0:50:24 > 0:50:29I think this one is all about execution. It's going to be a tough one.
0:50:36 > 0:50:39- Right, Steve, ten minutes. - Thank you.- Ten-minute warning.
0:50:47 > 0:50:49That's looking great, Steve.
0:50:51 > 0:50:52Service!
0:51:20 > 0:51:24Steve's dessert is coconut cream with passion fruit jelly
0:51:24 > 0:51:26served with dots of lime curd.
0:51:26 > 0:51:30Cubes of star anise syrup-infused pineapple,
0:51:30 > 0:51:32a quenelle of mango mousse
0:51:32 > 0:51:35and a coconut tuile.
0:51:46 > 0:51:48It's a very appealing dish.
0:51:48 > 0:51:51The colour's very similar, but it's very clean.
0:51:51 > 0:51:54It's a very, very sunny dish.
0:51:54 > 0:51:57All these colours are very warm.
0:51:57 > 0:51:59It's fantastic to look to it.
0:52:02 > 0:52:05Probably the best feeling ever,
0:52:05 > 0:52:11to think there's 34 chefs that I idolise eating my dessert!
0:52:11 > 0:52:13It's daunting.
0:52:16 > 0:52:20Well executed in every sense. The flavour, texture,
0:52:20 > 0:52:24it was exquisite. Wonderfully done.
0:52:24 > 0:52:26I like it. Very fresh, very clean.
0:52:26 > 0:52:31As a customer, you can taste each part, which is what you want. Very good.
0:52:31 > 0:52:37Very fresh. Very good combination of ingredients. Fantastic.
0:52:37 > 0:52:40- Very good plate.- The coconut mousse was a really good texture.
0:52:40 > 0:52:44All the flavours were good and it was executed really well.
0:52:44 > 0:52:50The coconut cream was beautiful. Maybe just pushed it a bit too far with too many flavours,
0:52:50 > 0:52:54but technically very, very good. Technically very good.
0:52:54 > 0:52:58For me, it was missing an ice cream or sorbet to cut it.
0:52:58 > 0:53:00Something cold on the palate as well.
0:53:00 > 0:53:02It was a good effort.
0:53:02 > 0:53:06I liked the coconut on there. I don't like very sweet desserts,
0:53:06 > 0:53:10so the acidity marries very well with the sweetness of the dish.
0:53:10 > 0:53:12It works very nicely for me.
0:53:12 > 0:53:16Overall, a very successful dish. The coconut cream was superb.
0:53:16 > 0:53:20The jelly was a touch too gelatinous, perhaps,
0:53:20 > 0:53:22but the combination worked well.
0:53:22 > 0:53:24Nothing overpowering, it was very nice.
0:53:24 > 0:53:26A good combination.
0:53:26 > 0:53:31Coconut, mango, lime, pineapple, passion fruit, have real harmony together.
0:53:31 > 0:53:32I thoroughly enjoyed it.
0:53:32 > 0:53:37It's all perfectly balanced. There's nothing left.
0:53:37 > 0:53:40It cleaned our palates. A perfect dish.
0:53:40 > 0:53:43I thought it was a great dessert.
0:53:43 > 0:53:47Whoever cooked it really knows what they're doing. It was great.
0:54:03 > 0:54:06Steve, well done. Congratulations on your effort today.
0:54:06 > 0:54:09Every individual element on the dish was great.
0:54:09 > 0:54:13For me, personally, there was just one too many flavours.
0:54:13 > 0:54:15But congratulations and well done.
0:54:15 > 0:54:19If there's a second helping left in the kitchen, just bring it!
0:54:20 > 0:54:21It was superb.
0:54:21 > 0:54:25It's still lingering very happily in my mouth.
0:54:25 > 0:54:28- A perfect marriage of flavour. Thank you.- Thank you so much.
0:54:29 > 0:54:33Uh, I'm just... I'm just really speechless.
0:54:33 > 0:54:36It's such a pleasure to cook for every one of you.
0:54:36 > 0:54:40I'm glad you enjoyed it. It's a dream come true!
0:54:58 > 0:55:01I just feel so over the moon, so happy.
0:55:01 > 0:55:04Albert Roux, he's an absolute legend.
0:55:04 > 0:55:06He is like the Maradona of food.
0:55:06 > 0:55:11For him to say that about my dessert is just phenomenal.
0:55:11 > 0:55:14I won't forget this moment for the rest of my life.
0:55:14 > 0:55:19It's something I'll tell my kids and grandkids, because it's such an achievement.
0:55:19 > 0:55:21Yeah, amazing!
0:55:33 > 0:55:37You should be very, very proud of yourselves.
0:55:38 > 0:55:41I don't think there is a chef in this room,
0:55:41 > 0:55:43as brilliant as they all are,
0:55:43 > 0:55:46who would want to swap places with you this evening!
0:55:46 > 0:55:48You did amazingly well.
0:55:48 > 0:55:54I couldn't have picked a better three to be here today. Well done.
0:56:10 > 0:56:12What an achievement!
0:56:12 > 0:56:15I mean, I'm blown away!
0:56:16 > 0:56:18For the first time ever,
0:56:18 > 0:56:22we have let them do their own food and they haven't let us down.
0:56:24 > 0:56:29- You were right to have confidence in them.- They've done us proud. Done us really proud.
0:56:32 > 0:56:37Just to cook my own food and have that feedback from them,
0:56:37 > 0:56:40it's a learning experience in itself.
0:56:40 > 0:56:45If I can get those flavours bang on and just listen to my head,
0:56:45 > 0:56:47then, yes, why can't I win?
0:56:47 > 0:56:49It would be so amazing.
0:56:52 > 0:56:57Having good feedback from these guys, it's a pinnacle. It's amazing.
0:56:57 > 0:57:01I'm very tired and like, worn out,
0:57:01 > 0:57:05but hopefully next challenge I can create three great dishes
0:57:05 > 0:57:07and hopefully win it.
0:57:10 > 0:57:13That is, so far, the best achievement of my career.
0:57:13 > 0:57:18The next best thing is, in my opinion, to be crowned winner of this competition.
0:57:18 > 0:57:23After nights like this tonight, I want it more than anything.
0:57:35 > 0:57:38Tomorrow night, it's the final.
0:57:39 > 0:57:40Steve,
0:57:40 > 0:57:42Ash
0:57:42 > 0:57:43and Claire
0:57:43 > 0:57:47face one final challenge in the battle to be champion.
0:57:47 > 0:57:50- We have a culinary joust! - Bring it on!
0:57:53 > 0:57:55This is the final.
0:57:55 > 0:57:59We should get superb, sublime, delicious, beautiful food!
0:58:06 > 0:58:08This is without fault.
0:58:10 > 0:58:12It's cooked to perfection!
0:58:12 > 0:58:15Your food needs to be eaten by lots and lots of people.
0:58:21 > 0:58:25Our Professional MasterChef champion is...
0:58:52 > 0:58:55Subtitles by Red Bee Media Ltd