0:00:05 > 0:00:09Only an elite group of chefs holds two Michelin stars.
0:00:09 > 0:00:12Michel Roux Junior is one of them.
0:00:12 > 0:00:15- Now!- Ready!
0:00:15 > 0:00:23Now he and MasterChef judge Gregg Wallace are 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 > 0:00:32Perfect.
0:00:39 > 0:00:4310 professional chefs have faced their first challenge
0:00:43 > 0:00:50to prove to Monica Galetti that they can cook at the highest level.
0:00:50 > 0:00:54Now they've been split into two groups.
0:00:55 > 0:01:01Today five of them will face the final test to decide who is good enough to cook
0:01:01 > 0:01:03for Michel Roux Junior.
0:01:04 > 0:01:09At the end of it, one of them will be going home.
0:01:09 > 0:01:13The competition for me is very personal.
0:01:13 > 0:01:15It's the biggest test of my career.
0:01:16 > 0:01:19I want that opportunity to cook for Michel Roux,
0:01:19 > 0:01:23one of the greatest chefs that ever was, really.
0:01:23 > 0:01:26I'll do my best.
0:01:26 > 0:01:28That's all you can ask.
0:01:36 > 0:01:41This is the skills test. Obviously a crab. What have they to do?
0:01:41 > 0:01:46I would like them to make us a crab salad using the brown and white meat just from the body.
0:01:46 > 0:01:52I don't want to see them using the legs at all. That's too easy.
0:01:52 > 0:01:57First we need to remove all the legs. Mind your shirt.
0:02:00 > 0:02:02That should just push that out.
0:02:03 > 0:02:04Whoa!
0:02:04 > 0:02:09And we're going to take the brown meat out of the body.
0:02:11 > 0:02:16Removing the dead man's fingers, which you should never serve.
0:02:16 > 0:02:18They're poisonous, really bitter.
0:02:18 > 0:02:25Now we're going to pass this brown meat. This is going to remove any bits of grit that we don't want.
0:02:25 > 0:02:28- There's some rubbery old bits there. - I don't want that.
0:02:29 > 0:02:34- And there we have the brown meat. - Lovely.
0:02:34 > 0:02:40Thin it out a bit with a touch of olive oil. It's very important not to over-season this.
0:02:40 > 0:02:44It can be quite salty, so taste before you add any more.
0:02:46 > 0:02:51That's the brown meat prepared. Now I'll prepare the rest of the body.
0:02:53 > 0:02:59Inside these crevices, we're going to find the white meat. It has to be picked out and not wasted at all.
0:03:02 > 0:03:08Then we need to pick through and remove any bits of shell that are left in it.
0:03:08 > 0:03:11Nothing worse than breaking your tooth on crab shell.
0:03:11 > 0:03:16Now we'll make our salad. They can use anything they want.
0:03:22 > 0:03:27When they're flavouring the salad, they must be tasting throughout.
0:03:35 > 0:03:41There we have it, Gregg. A salad using the brown and white meat from the body of the crab.
0:03:44 > 0:03:49Right. Now we know how it's done, let's get them in.
0:03:50 > 0:03:55First up is Perry, who became a head chef at just 21.
0:03:56 > 0:04:02In the first invention test, he impressed with his confit leek tart.
0:04:04 > 0:04:08'In the kitchen, my strengths are all sections.'
0:04:08 > 0:04:13There's not one section I don't know how to run.
0:04:13 > 0:04:20What we want you to do is make a salad using the brown and white meat
0:04:20 > 0:04:25from the body of that crab only. 15 minutes, Perry. Off you go.
0:04:46 > 0:04:51Halfway, Perry. Seven and a half minutes left.
0:04:59 > 0:05:02Just three minutes left.
0:05:07 > 0:05:11Time's up, Perry. That's it. Stop.
0:05:21 > 0:05:24Perry, watching you work was quite frustrating.
0:05:24 > 0:05:28The whole method of cracking the crab. It was the wrong side.
0:05:28 > 0:05:32You took out the dead man's fingers and put them with the white meat.
0:05:32 > 0:05:35Thank God you took them out.
0:05:35 > 0:05:39Also, you've left the brown meat in the bowl. It's all there.
0:05:39 > 0:05:43I wanted this on the plate as well.
0:05:43 > 0:05:49I'm not blown over by the presentation. It's not a plate Michel would want at this level.
0:05:55 > 0:05:59The crab meat is completely free of any cartilage or shell. Well done.
0:05:59 > 0:06:04You've been a little heavy-handed with lime and chilli.
0:06:04 > 0:06:09The sweetness of that crab needs a little bit of a lighter touch.
0:06:09 > 0:06:16Perry, before you beat yourself up, this, we know, is the most nerve-racking test.
0:06:16 > 0:06:20So don't be too down on yourself. OK?
0:06:33 > 0:06:36'Messed up big time, really.'
0:06:36 > 0:06:38There's no positive side to that.
0:06:40 > 0:06:43It went terrible, to be fair.
0:06:47 > 0:06:50Joanne spent eight years working in mass catering
0:06:50 > 0:06:55before making the move into fine dining.
0:06:55 > 0:07:01In the last round, her duck dish was a success, except for her sour blackberry vinaigrette.
0:07:01 > 0:07:05'It's important that I stay in this competition, for me personally'
0:07:05 > 0:07:11because I just want to prove to myself that I can do it, at this level.
0:07:15 > 0:07:1715 minutes. Crab salad. Let's go.
0:07:31 > 0:07:35God, it's a long time since I've done something like this.
0:07:49 > 0:07:53You've had eight minutes. Seven minutes left.
0:07:59 > 0:08:01Three minutes left, Joanne.
0:08:07 > 0:08:09- Are you done?- Yes.
0:08:18 > 0:08:24- When was the last time we prepared a whole crab?- Quite a few years ago, back at college.- It shows.
0:08:24 > 0:08:30You know yourself you struggled to open the crab up from the body
0:08:30 > 0:08:34and then you left all that brown meat on the top here.
0:08:34 > 0:08:38You struggled to get the meat out of this part of the body.
0:08:38 > 0:08:44Hence why you don't have very much here on your salad. It's not a plate I'd like my boss to see.
0:09:00 > 0:09:06- Oh, crikey. - Shells are not pleasant, especially that amount of shells.
0:09:06 > 0:09:10One is forgivable. Four is too many.
0:09:17 > 0:09:22I haven't found anything hard in there and I like the flavour.
0:09:22 > 0:09:26I like the seasoning, the lime. I like the bite of the spring onion.
0:09:26 > 0:09:30I just wish you could have known how to get the rest of the meat out.
0:09:30 > 0:09:33Joanne, thank you very much.
0:09:46 > 0:09:51'Eugh! That was unbelievably tense in there.'
0:09:52 > 0:09:56Nothing gets past Monica. She is all over it.
0:09:56 > 0:09:59Oh, that was horrendous.
0:09:59 > 0:10:01Could have done so much better.
0:10:03 > 0:10:07Mike is a head chef on a North Sea oil rig
0:10:07 > 0:10:10and has 25 years' experience in the kitchen.
0:10:10 > 0:10:16Despite their colour, his blackberry-infused leeks were a hit in the first round.
0:10:17 > 0:10:20'I'm here because'
0:10:20 > 0:10:26I know I'm good enough to win this. I'm just as good as the younger guys. Life begins at 40.
0:10:29 > 0:10:33Crab salad, 15 minutes. Off you go.
0:10:50 > 0:10:54Halfway, Mike. Seven and a half minutes left.
0:11:04 > 0:11:06Last 60 seconds, chef.
0:11:15 > 0:11:17- Done?- Done, chef.
0:11:29 > 0:11:35Right, let's start with the crab. If you cut through this, there is a lot of white meat in there.
0:11:35 > 0:11:43- OK.- Preparing the brown meat, I've never seen anyone pick through it with their hands like that.
0:11:43 > 0:11:47It's quite horrible to see. And then, as you worked,
0:11:47 > 0:11:54you started panicking and the faster you chopped. You need to control yourself. Really.
0:11:57 > 0:12:00But seeing your plate... it's not bad!
0:12:04 > 0:12:11I like the look of it. It's pretty. I love your vinaigrette, but there's far too much avocado.
0:12:14 > 0:12:17Mike, thank you.
0:12:26 > 0:12:29'The pressure got to me.'
0:12:29 > 0:12:32I was like a Tasmanian Devil!
0:12:32 > 0:12:35I should have slowed down.
0:12:36 > 0:12:38Average. Average.
0:12:40 > 0:12:45Head chef Kev has been working in kitchens for 12 years,
0:12:47 > 0:12:53but, last time, his inventive cinnamon leeks were overshadowed by burnt garlic and a lack of sauce.
0:12:53 > 0:12:57'I think it's going to be difficult to progress,'
0:12:57 > 0:13:00but I believe in my own ability.
0:13:00 > 0:13:03I think I can go far.
0:13:03 > 0:13:0615 minutes. Off you go.
0:13:28 > 0:13:30You're halfway.
0:13:46 > 0:13:49That's it. Your time's up.
0:13:57 > 0:14:02Kev, there's so much white meat inside these crevices of the body.
0:14:02 > 0:14:04That's why I've set this test.
0:14:04 > 0:14:08You've given us just some of the brown meat.
0:14:13 > 0:14:18It's much too strong in lime. It's very overpowering, very stodgy.
0:14:18 > 0:14:24I think it would have been better if you'd had the chilli and spring onion bound through your mix.
0:14:24 > 0:14:28And just a bit of salad, maybe half the amount.
0:14:28 > 0:14:32It just... There's no balance in this dish.
0:14:39 > 0:14:46I think you've picked the right combination to mix with it, but you've overdone the salt and dill.
0:14:48 > 0:14:50Kev, thank you.
0:15:02 > 0:15:06A bit gutted, but I don't know how everyone else has done.
0:15:06 > 0:15:10Could have done a lot better, though.
0:15:11 > 0:15:13A lot better.
0:15:16 > 0:15:21Last up is Chris, who left graphic design to pursue a career in the kitchen.
0:15:22 > 0:15:28Except for his presentation, Chris's duck and leek dish was one of the day's highlights.
0:15:28 > 0:15:34'I'm here to prove something to myself. I'm a competitive person.'
0:15:34 > 0:15:37You want to be the best you can be.
0:15:39 > 0:15:4115 minutes, chef. Starts now.
0:16:06 > 0:16:07Halfway.
0:16:15 > 0:16:18Five minutes, chef.
0:16:27 > 0:16:30- All done?- I think so!
0:16:41 > 0:16:47Chris, you made a salad using both the brown and the white meat. It's what we wanted.
0:16:49 > 0:16:53When it comes to preparing the crab meat, you did exceptionally well.
0:16:53 > 0:16:56That is what I like to see.
0:16:56 > 0:17:02The plate looks nice and neat. However, it needs to be more refined.
0:17:11 > 0:17:16Shells. It's not pleasant and I'm sure there will be more in there.
0:17:16 > 0:17:19You need to pick that crab meat.
0:17:26 > 0:17:33Love the salad. Love the zing in it. I like the style of it, I like the colours of it,
0:17:33 > 0:17:36but you've over-seasoned your crab. Chris, thank you.
0:17:50 > 0:17:54Overall, I think it went OK. They said the flavours worked well.
0:17:54 > 0:17:57So, overall, not too bad, I think.
0:17:58 > 0:18:02Our five today found this task very, very difficult
0:18:02 > 0:18:06and I expected more. Honestly, I did.
0:18:06 > 0:18:11Chris was the only chef who managed to find both brown and white meat.
0:18:11 > 0:18:18Chris, compared to the others, delivered the best plate. He definitely deserves to go through.
0:18:18 > 0:18:22I expected quite a bit from Perry. His invention test was so good.
0:18:22 > 0:18:26He didn't make a hash of it, but he didn't find the brown meat.
0:18:26 > 0:18:33He deserves to go through, but he needs to focus on the final presentation of his dishes.
0:18:33 > 0:18:40Joanne extracted the least amount of meat from the crab. A tiny amount. But it tasted really good.
0:18:40 > 0:18:46She seasoned that crab meat very well, and it matched with the spring onion and cress.
0:18:46 > 0:18:52But she could have done so much more and it looked too simple. However,
0:18:52 > 0:18:58- I'll take a risk on Joanne and put her through to Michel. - I'm really pleased. I like her.
0:18:58 > 0:19:04- Now it's between Mike and Kev. - Kev only found the brown meat. It was a real shame.
0:19:04 > 0:19:10He took the crab, cut it in half, looked at it, then put it down! No! Have a pick!
0:19:10 > 0:19:15It was all downhill after that. All that time we had given him,
0:19:15 > 0:19:21he spent decorating that plate. The more he was adding to it, the worse the plate was getting.
0:19:21 > 0:19:25I was praying for the time to end so Kev would stop.
0:19:25 > 0:19:32If I went home today, I'd be gutted at such a simple task, but it's out of my hands now.
0:19:33 > 0:19:39Mike, his plate only had the brown meat in there and there was so much avocado,
0:19:39 > 0:19:42it was more an avocado salad scented with crab.
0:19:42 > 0:19:49- I don't know what to make with Mike. - He'd do a lot better if he took a breath and calmed down.
0:19:50 > 0:19:55I'm better than what I did today. Hopefully, Monica and Gregg see the potential
0:19:55 > 0:19:59that's there if I get another chance.
0:20:03 > 0:20:08We can give one of these two guys the opportunity to cook for Michel.
0:20:08 > 0:20:13- Which one?- I know who deserves to go through out of these two.
0:20:31 > 0:20:37That was undoubtedly a tough test today and you five looked really nervous.
0:20:40 > 0:20:44The chef leaving us today is...
0:20:49 > 0:20:52Kev.
0:21:07 > 0:21:09'Gutted. Disappointed in myself.'
0:21:09 > 0:21:16I could have done a lot better. Too much nerves, I think. I let them get the better of me.
0:21:16 > 0:21:19I have to learn from my mistakes.
0:21:26 > 0:21:29You are through to cook for Michel.
0:21:29 > 0:21:32Do not let me down.
0:21:38 > 0:21:43There are classics that should be part of every chef's repertoire
0:21:43 > 0:21:50and Michel Roux Junior is looking for chefs who aspire to cook them at his two-Michelin-star level.
0:21:54 > 0:21:58The classic recipe I am cooking is selle de lapin farcie aux pruneaux.
0:21:58 > 0:22:01Rabbit saddle stuffed with prunes.
0:22:02 > 0:22:09This is a French classic regional dish from Aquitaine, where prunes are grown and they make brandy.
0:22:10 > 0:22:16This complex classic consists of ballotine of rabbit stuffed with prunes,
0:22:16 > 0:22:21served with a potato gratin savoyard and braised gem lettuce.
0:22:23 > 0:22:30It will allow Michel to scrutinise their butchery skills and ability to balance delicate flavours.
0:22:32 > 0:22:40The first step is to bone out the saddle of rabbit. And here we have the liver and the kidneys,
0:22:40 > 0:22:43which I want the chefs to use.
0:22:43 > 0:22:46Then we go underneath the bones.
0:22:47 > 0:22:50This is a very delicate...job.
0:22:50 > 0:22:53The precision of a surgeon.
0:22:55 > 0:22:57That is what I expect.
0:22:57 > 0:23:02Pepper. And lovely prunes that have been soaked in brandy.
0:23:04 > 0:23:09We're now going to roll it up. What we call a ballotine.
0:23:10 > 0:23:15This we need to wrap in clingfilm and gently poach for 7-8 minutes.
0:23:15 > 0:23:20If we don't tighten this ballotine, it will fall apart when cooked.
0:23:20 > 0:23:25That's a pretty little parcel. In to poach.
0:23:26 > 0:23:34The potato dish that I want them to prepare is a gratin savoyard. I want this gratin to be elegant.
0:23:34 > 0:23:37I want to be able to see the layers exactly round.
0:23:39 > 0:23:44That's the kind of colour I want. Now we build the potato stack up.
0:23:46 > 0:23:51A little bit of reduced cream. Some grated Gruyere cheese.
0:23:51 > 0:23:54The little gratin goes in the oven.
0:23:55 > 0:24:01Now we're going to unwrap this rabbit and roast it in some foaming butter and oil.
0:24:04 > 0:24:09I want the rabbit to have a nice golden colour on the outside.
0:24:09 > 0:24:12That's the colour we're looking for.
0:24:13 > 0:24:21Now for the sauce. The brandy will give it that lovely fragrant, fruity taste
0:24:21 > 0:24:26and also a touch of sweetness. Stock will give it a lot of body.
0:24:26 > 0:24:30Now we can fire it up and let it reduce quickly.
0:24:31 > 0:24:35Pan sear the little kidneys and the liver.
0:24:35 > 0:24:40It only takes a matter of seconds to cook them. Lovely. Look at that.
0:24:41 > 0:24:47I want the lettuce hearts a little bit crunchy, but with a lovely golden colour.
0:24:49 > 0:24:52Now everything's ready. Time to plate up.
0:25:03 > 0:25:05So now to cut the rabbit.
0:25:05 > 0:25:09That is perfect. Beautiful.
0:25:15 > 0:25:20Selle de lapin farcie aux pruneaux. French cuisine at its best.
0:25:28 > 0:25:32I just hope that our chefs will be able to recreate this dish properly.
0:25:43 > 0:25:47Cooking for Michel Roux Junior. This guy is a legend.
0:25:47 > 0:25:50An experience of a lifetime.
0:25:50 > 0:25:57This is now time for me to really do what I've said I'm capable of. One more chance to prove myself.
0:25:57 > 0:26:03Every chef's dream is to cook at the top level. Everything's got to be perfect.
0:26:05 > 0:26:12To get past Monica is an achievement in itself, but Michel's going to be twice as tough on us.
0:26:24 > 0:26:28Now we expect you to really raise your game.
0:26:42 > 0:26:47For your first test, I want you to cook selle de lapin farcie aux pruneaux.
0:26:47 > 0:26:54I not only want perfection on the plate, but I'll be watching your method of work
0:26:54 > 0:26:56and how you approach this classic.
0:26:56 > 0:27:00This is the first of two classic recipe tests
0:27:00 > 0:27:04and, at the end of today, one of you is going home.
0:27:05 > 0:27:08You've got one hour. Good luck.
0:27:37 > 0:27:42After the skills test today, I really was very, very nervous.
0:27:42 > 0:27:49I've got to bottle that energy and put it into my cooking. Do that and I have every chance to go further.
0:27:55 > 0:27:59- Have you cooked with rabbit before? - Not in a long time.
0:27:59 > 0:28:04- What worries you about it?- If you follow the recipe, it should be OK.
0:28:04 > 0:28:10- And hopefully to a standard that Michel's happy with.- Is this food you normally cook?- No, chef.
0:28:10 > 0:28:15I used to do modern British and French in the early 2000s
0:28:15 > 0:28:20when I gained my rosettes. Then I went offshore to work on oil rigs
0:28:20 > 0:28:24and I miss this cooking and I want to get back to it.
0:28:24 > 0:28:30Hopefully, I've not left it too late and I've still got what it takes with the younger guys.
0:28:35 > 0:28:41Mike has left only a fingerful of meat. I'm worried that is going to be very dry.
0:28:41 > 0:28:45If he can pull it off, he's a genius.
0:28:47 > 0:28:50Guys, you've had 15 minutes already. 15 minutes gone.
0:28:59 > 0:29:05I think I've got a good classical foundation. I got taught by an old school chef.
0:29:05 > 0:29:08So I think I'm in good stead for that.
0:29:10 > 0:29:15- How are you feeling right now?- A lot of nerves, the pressure gets to you.
0:29:15 > 0:29:20It's got to be pretty much spot on. The rabbit can't be overcooked.
0:29:20 > 0:29:22There's a lot to it.
0:29:22 > 0:29:27- What do you think I'm expecting from this recipe?- I think we need to follow the recipe
0:29:27 > 0:29:33and maybe have our own take on presentation, so something that looks good, I think.
0:29:33 > 0:29:35- Crack on. You've got a lot to do. - Cheers.
0:29:37 > 0:29:44Chris is a bit nervous. He wasn't too sure about how to approach the saddle of rabbit or boning it out
0:29:44 > 0:29:49and he's only just now put it in to cook. I am a bit worried it may be undercooked.
0:29:52 > 0:29:57I don't want to scare you, but you are halfway.
0:30:01 > 0:30:06I haven't got any classical training. A lot of it has been taught on the job.
0:30:06 > 0:30:12But I did go back to college last year to brush up on a few classical techniques, so the basis is there.
0:30:15 > 0:30:19Hi, Joanne. Have you cooked this recipe before?
0:30:19 > 0:30:21No, I've never done this before.
0:30:21 > 0:30:26- You look a little bit worried.- I'll just work through it the best I can.
0:30:26 > 0:30:32- What do you think I'm looking for in this recipe?- For a lot of skill, for the timings to be right
0:30:32 > 0:30:38because a lot of elements need to be cooked just right. It's got to all work well together on the plate.
0:30:38 > 0:30:41Have you got an idea how it's going to be presented?
0:30:41 > 0:30:46A little bit, but that might change before it goes on the plate.
0:30:47 > 0:30:54Joanne took so long preparing the rabbit, I'm worried that she won't actually get through the recipe.
0:30:54 > 0:30:57I'm just hoping she can pull it all together.
0:31:10 > 0:31:16Michel's a renowned chef. To cook for someone of this stature, someone so big in the culinary art world
0:31:16 > 0:31:21is another massive pressure, but I've just got to rise above it and keep going.
0:31:27 > 0:31:31- Perry, do you understand the recipe? - I've never prepared this dish before,
0:31:31 > 0:31:35but I'm confident I can prepare it, hopefully up to your standards.
0:31:35 > 0:31:38- Are you classically trained?- No.
0:31:38 > 0:31:42I've come from a background where I worked always with modern food.
0:31:42 > 0:31:47The classics are important because most of your base methods come from your classics.
0:31:47 > 0:31:53- I've tried to pick them up by myself. - Have you got an idea how you'll present it?- Not really.
0:31:53 > 0:31:55No, not yet.
0:31:56 > 0:32:02- You seemed a bit down after the last round. Happier now? - Yeah, I'm in my comfort zone again.
0:32:02 > 0:32:06I'm working with meat. That's what I enjoy.
0:32:09 > 0:32:14Perry is the only one who has understood the recipe and has boned out the rabbit correctly.
0:32:14 > 0:32:17Let's hope he can deliver something special.
0:32:22 > 0:32:25Guys, ten minutes.
0:32:28 > 0:32:31So much has to be done in the last ten minutes of this recipe.
0:32:31 > 0:32:36The rabbit has to be glazed in butter, the little gems braised.
0:32:36 > 0:32:41The sauce has to be finished. It is about timing. It is critical!
0:32:49 > 0:32:52You've got 60 seconds. Get it on those plates.
0:32:56 > 0:32:58That's it. Stop.
0:32:58 > 0:33:00Stop!
0:33:13 > 0:33:20I asked you to cook for my classic recipe a selle de lapin farcie aux pruneaux.
0:33:20 > 0:33:23The rabbit saddle should be kept whole
0:33:23 > 0:33:26with the prunes going down the middle,
0:33:26 > 0:33:29garnished with the livers and the kidneys
0:33:29 > 0:33:31and a gratin savoyard.
0:33:31 > 0:33:35The dish as a whole should be presented with flair and elegance.
0:33:46 > 0:33:49Chris, we're going to start with you.
0:33:55 > 0:34:00Chris, it looks terribly bulky. The proportions are not right.
0:34:00 > 0:34:03It's more of a lettuce dish than a rabbit dish.
0:34:08 > 0:34:12The rabbit is well cooked. It is moist.
0:34:12 > 0:34:15However, it's not seasoned enough.
0:34:15 > 0:34:21The little gem lettuce, you should have removed the outer leaves to just have the heart.
0:34:22 > 0:34:26The sauce is far too thin. It has no depth to it.
0:34:33 > 0:34:39The meat is so moist, so, so moist and offset against the spicy prunes, it's lovely.
0:34:39 > 0:34:43The richness of the liver with the cheesy potatoes, it tastes lovely.
0:34:43 > 0:34:47Mate, I wish I had a sauce to bring it all together.
0:34:49 > 0:34:52I got some good and bad comments.
0:34:52 > 0:34:54I feel I should have done better.
0:34:54 > 0:34:57Joanne, your turn.
0:35:04 > 0:35:11Joanne, it looks very flat. When you dress food on a plate, it's nice to see a bit of the white in between.
0:35:11 > 0:35:15You've sucked the life out of it with the presentation.
0:35:15 > 0:35:21You had problems approaching this saddle of rabbit and didn't know how to do it.
0:35:26 > 0:35:32The rabbit is slightly under-seasoned. You poached it without seasoning the water.
0:35:32 > 0:35:35And slightly overdone, a little bit dry.
0:35:35 > 0:35:39The potato - quite garlicky, not quite enough cream either.
0:35:39 > 0:35:43The sauce is well reduced and you've left the shallots in there
0:35:43 > 0:35:47which I like. It adds another dimension to it and sweetness.
0:35:47 > 0:35:53Highs and lows here. A big low on the presentation. The sauce is good. I'll give you that.
0:36:00 > 0:36:03The rabbit is a little dry, but I'd happily eat it.
0:36:03 > 0:36:10Joanne, you've shown again you've got a decent touch, but where was your eye for presentation today?
0:36:12 > 0:36:15I was disappointed with what I did in there.
0:36:15 > 0:36:19My knowledge let me down there. My skills let me down as well.
0:36:19 > 0:36:21Perry, your turn.
0:36:28 > 0:36:30Visually, I think this almost works.
0:36:30 > 0:36:34The ballotine of rabbit looks really good.
0:36:34 > 0:36:38You've boned it out properly, the prunes go straight down the middle.
0:36:38 > 0:36:41That's exactly how it should be.
0:36:41 > 0:36:47The little gems are slightly too big and again you've left the outer leaves which are slightly bitter.
0:36:53 > 0:36:55Hmm.
0:36:55 > 0:37:01Your potatoes are lovely. They've got the right amount of garlic, thyme, butter, cream and cheese.
0:37:01 > 0:37:03Delicious.
0:37:03 > 0:37:08Obviously, a burnt pan has meant you've got speckles in the sauce
0:37:08 > 0:37:10and that's not on at this level.
0:37:10 > 0:37:13You've shown off a lot of skills here,
0:37:13 > 0:37:16but trust your instincts
0:37:16 > 0:37:20and if something's not right, don't put it on the plate.
0:37:27 > 0:37:31Your presentation is great, your potatoes are fantastic.
0:37:31 > 0:37:36Unfortunately, you have slightly overcooked both the rabbit and the liver.
0:37:38 > 0:37:42I like to search for perfection. It wasn't perfection.
0:37:42 > 0:37:47I'm still not happy. It wasn't good enough. I still need to aim so much higher.
0:37:48 > 0:37:50Mike, your turn.
0:38:00 > 0:38:05Absolutely lovely presentation. Best-looking dish on the bench.
0:38:06 > 0:38:09However, this kidney I wouldn't eat.
0:38:17 > 0:38:22I love the gem, I love the sauce. However, the main bit, your rabbit, is going dry.
0:38:22 > 0:38:24Yes.
0:38:24 > 0:38:29Mike, I like it. It looks dainty, it looks elegant and it looks really appetising.
0:38:29 > 0:38:33Have you followed the recipe? I don't think so.
0:38:34 > 0:38:39You've used just the loin of meat and it's falling apart, it's collapsing.
0:38:54 > 0:38:58The obvious... potato too long in the oven
0:38:58 > 0:39:01and has burnt, severely burnt.
0:39:01 > 0:39:05Not right, don't put it on the plate.
0:39:06 > 0:39:12Your sauce, I think, is really good. It's got a nice shine to it. It's sticky. It's got a real depth to it.
0:39:13 > 0:39:16I can see a chef at work here,
0:39:16 > 0:39:20just let down by the loin of rabbit and the burnt potato.
0:39:20 > 0:39:22Chef.
0:39:23 > 0:39:29A bit of mixed emotions. You can always do better when you're in front of Michel Roux Junior.
0:39:29 > 0:39:34He expects perfection and mine wasn't perfection, so I'm not happy.
0:39:45 > 0:39:50That was your first test over. Now one more test before we decide who's going home.
0:39:52 > 0:39:56You are now going to cook your own classic recipe,
0:39:56 > 0:40:01a recipe that is tried and tested that you have cooked before.
0:40:01 > 0:40:03One hour.
0:40:04 > 0:40:07Off you go.
0:40:30 > 0:40:35Going forward in the competition, I've got to pay more attention to detail.
0:40:35 > 0:40:40There's a lot of elements that can go wrong with this dish. Everything's got to be perfect.
0:40:45 > 0:40:51- Chris, tell us about your recipe. - I'm doing Dover sole Veronique with peeled grapes and a white wine sauce.
0:40:51 > 0:40:57- I'll serve that with saffron turned potatoes, baby carrots and asparagus. - Hmm! What's it going to show us?
0:40:57 > 0:41:02Filleting fish, making a stock. Got to get the seasoning right this time.
0:41:02 > 0:41:07- When was the last time you prepared it?- Once about three weeks ago. Bit of practice!
0:41:07 > 0:41:12Sole Veronique is a much abused recipe over the years, especially in the '60s.
0:41:12 > 0:41:17I've seen some pretty hideous attempts at cooking sole Veronique.
0:41:17 > 0:41:20- No pressure then, Chris! - No, not at all.
0:41:23 > 0:41:27Chris looks under control, but he messed up his sauce in the last round.
0:41:27 > 0:41:33The secret to a great sole Veronique is the sauce should be rich, but not heavy.
0:41:35 > 0:41:39I hope you realise 20 minutes have gone.
0:41:43 > 0:41:48I've been cooking this dish on and off for the last 25 years.
0:41:48 > 0:41:50It's a classic, it's French.
0:41:50 > 0:41:56It's everything that Michel Roux Junior looks for in classical cooking.
0:42:01 > 0:42:04- Mike, what are you cooking for us? - Sole florentine.
0:42:04 > 0:42:09It's poached sole in a Mornay sauce and buttered spinach.
0:42:09 > 0:42:14- Why this dish? - It was one of the first dishes I learnt at my technical college.
0:42:14 > 0:42:19I love cooking fish, so much delicate flavours. Everything is in the taste of this dish.
0:42:19 > 0:42:22What will it show us as judges?
0:42:22 > 0:42:28It will show both of you that I can produce quality food and to a good standard and presentation.
0:42:28 > 0:42:35- You sound confident, Mike?- It's the toughest thing I've ever done. This is just unbelievable pressure.
0:42:35 > 0:42:38- Well, Mike, good luck.- Thank you.
0:42:41 > 0:42:46Mike is cooking the very first dish he learnt at college. I like the idea of that.
0:42:46 > 0:42:51But this dish is simplicity itself. It's maybe too simple.
0:42:51 > 0:42:59We know he's got good presentation skills, but will he show the light touch missing from his rabbit?
0:43:04 > 0:43:08There's a hell of a lot that can go wrong on this dish.
0:43:08 > 0:43:13I could run out of time. I've got an hour. If I waste five minutes, I'm in trouble.
0:43:16 > 0:43:18You've got 25 minutes left.
0:43:18 > 0:43:23- Perry, how long is that going to cook for?- 24 minutes.
0:43:23 > 0:43:25Go on, son.
0:43:28 > 0:43:31Perry, what classic dish have you got for us?
0:43:31 > 0:43:36I'm doing a beef Wellington with Jerusalem artichokes and a truffle and Madeira jus.
0:43:36 > 0:43:42An hour to cook a beef Wellington properly and some braised vegetables there is really pushing it.
0:43:42 > 0:43:46- Have you done this before? - Not in an hour.
0:43:46 > 0:43:52- So why take the risk?- I'm trying to do something that is virtually impossible in this amount of time,
0:43:52 > 0:43:58making sure the flavours are right and perfect and hopefully up to the standards that are needed.
0:43:58 > 0:44:04I called 25 minutes to go. You put your beef Wellington in and told me it will take 24 minutes.
0:44:04 > 0:44:08- How can you present it properly? - It's hard to say cos I'm in trouble.
0:44:08 > 0:44:11- Good luck, Perry.- Thank you.
0:44:14 > 0:44:18I think Perry is really pushing himself with a beef Wellington
0:44:18 > 0:44:22and a sauce and Jerusalem artichokes, all in an hour!
0:44:22 > 0:44:25That is a big ask.
0:44:25 > 0:44:27He's pushing himself to the max.
0:44:36 > 0:44:42I think I am taking a gamble with my classic dish because so many things can go wrong.
0:44:42 > 0:44:48It needs a lot of precise weighings, timings. Everything has to be executed perfectly.
0:44:52 > 0:44:56- Joanne, what are you cooking? - Smoked salmon and lemon balm souffle.
0:44:56 > 0:45:01A souffle, attempting a souffle? That's a little bit risky.
0:45:01 > 0:45:05It's very risky, but that's what we're here for - a challenge.
0:45:05 > 0:45:09And it's a great classic. Have you practised the dish before?
0:45:09 > 0:45:16Yes, this dish I've done lots of times. Hopefully, today, it comes out how it has done before.
0:45:16 > 0:45:21- Tell me why it won't be you going home today.- I really want to prove I've got what it takes to stay.
0:45:21 > 0:45:24It means a lot.
0:45:26 > 0:45:30Joanne is doing a smoked salmon souffle. Very risky.
0:45:30 > 0:45:35Souffles are not easy to master. This is make or break for her.
0:45:40 > 0:45:42You've got just ten minutes left.
0:45:49 > 0:45:53You've got 60 seconds left. That's all you've got. Plate up, please.
0:46:03 > 0:46:07That's it. Time's up. Stop. Time's up.
0:46:14 > 0:46:16First up is Joanne.
0:46:16 > 0:46:21Her classic dish is a smoked salmon and lemon balm souffle.
0:46:25 > 0:46:30Your souffle is well risen. It's proud and it's got a nice golden colour.
0:46:30 > 0:46:33I think it looks really nice, so well done.
0:46:37 > 0:46:41The souffle itself is a little bit dense, just a little bit heavy.
0:46:41 > 0:46:44Possibly not enough egg white in it.
0:46:44 > 0:46:49I also find it lacking in seasoning. It needs a bit more oomph.
0:46:49 > 0:46:52Possibly more smoked salmon.
0:46:52 > 0:46:58It's a smoked salmon souffle, so the first taste that we should have is smoked salmon.
0:47:02 > 0:47:06It's light enough for me, this souffle.
0:47:06 > 0:47:13There is smoked salmon flavour in there. It doesn't set your taste buds on fire.
0:47:13 > 0:47:18But it's a very brave thing to do and I applaud you for doing it. That's a decent souffle.
0:47:18 > 0:47:20Thank you.
0:47:22 > 0:47:26I just did the best I could and I don't think that was good enough.
0:47:26 > 0:47:29It could have been a lot more flavoursome.
0:47:29 > 0:47:33It didn't wow 'em, you know?
0:47:34 > 0:47:38Chris has cooked sole Veronique, a classic French dish
0:47:38 > 0:47:42of rolled Dover sole fillets with a grape and white wine sauce,
0:47:42 > 0:47:47served with turned saffron potatoes, asparagus and baby carrots.
0:47:49 > 0:47:51First off, beautiful presentation.
0:47:51 > 0:47:54Great colours. Very eye-catching and appealing.
0:47:54 > 0:47:59And I defy any customer not to be enthralled by this.
0:48:07 > 0:48:12I've had some pretty bad sole Veronique served up to me
0:48:12 > 0:48:16and this, I must say, is probably one of the best ones.
0:48:18 > 0:48:21The sole is perfectly cooked.
0:48:21 > 0:48:25It's still moist, but cooked all the way through.
0:48:25 > 0:48:29The sauce is ever so slightly too sharp,
0:48:29 > 0:48:33but when you've got the very sweet grape, it's the perfect balance.
0:48:35 > 0:48:39You've achieved a very, very high level of cooking here.
0:48:39 > 0:48:42- Thank you.- Well done.- Cheers.
0:48:42 > 0:48:44You've just grown a foot, mate.
0:48:47 > 0:48:51It's a really pretty, elegant, smart, colourful, enticing plate.
0:48:58 > 0:49:00Hmm, hmm!
0:49:00 > 0:49:06It's light, it's refreshing, it's full of flavour. I adore those saffron potatoes.
0:49:09 > 0:49:13To have Michel Roux Junior say that's the best sole Veronique he's ever had
0:49:13 > 0:49:16is probably the best comment I've had in my career.
0:49:16 > 0:49:19So yeah... Great.
0:49:21 > 0:49:23For his classic,
0:49:23 > 0:49:27Mike is serving sole a la florentine, using lemon sole
0:49:27 > 0:49:30with Mornay sauce and buttered spinach.
0:49:31 > 0:49:37It is a classic dish, Mike. There are only three component parts, but it's a very attractive dish.
0:49:37 > 0:49:39Thank you.
0:49:44 > 0:49:47Very soft fish, very mild sauce.
0:49:47 > 0:49:49Very nice indeed.
0:49:49 > 0:49:56One "no" is you've got a bit of the water coming out of the spinach into what is already a mild sauce.
0:49:56 > 0:49:59And that water will wash flavour away.
0:50:06 > 0:50:13Very well cooked fish because lemon sole, if it's overcooked, can be terrible. It's like cotton wool.
0:50:13 > 0:50:18That's really good. Your sauce could have done with a hint more seasoning
0:50:18 > 0:50:22and maybe a little bit more cheese on top to give it a bit of a kick.
0:50:22 > 0:50:25Mike, I think this is safe.
0:50:25 > 0:50:30It is classical, but maybe it's just that little bit too classical and not pushing yourself.
0:50:34 > 0:50:37A little bit disheartened, I think,
0:50:37 > 0:50:40that they were looking for something more.
0:50:40 > 0:50:43A wee bit disappointed,
0:50:43 > 0:50:49but you know, happy with both the comments on the actual dish that was there, so...
0:50:51 > 0:50:56Perry's classic dish is beef Wellington with braised Jerusalem artichokes
0:50:56 > 0:50:58and a Madeira and truffle jus.
0:51:04 > 0:51:11Absolutely lovely. I don't think I've had Jerusalem artichoke with truffle before. It is heavenly.
0:51:11 > 0:51:17That earthiness, then that truffle, almost more of an essence than a flavour, is delightful.
0:51:17 > 0:51:21It's not perfect. There are little mistakes.
0:51:21 > 0:51:26The Jerusalem artichokes could be cooked a little longer and I want more sauce,
0:51:26 > 0:51:29but what you've given me tastes divine.
0:51:31 > 0:51:35You seem to have cooked the beef all right in the time given.
0:51:35 > 0:51:40It's rare, very rare, but I'd eat it.
0:51:47 > 0:51:51The beef is lovely and rare, moist.
0:51:51 > 0:51:56The pastry is nice and crisp and the mushrooms in there have got bags of flavour.
0:51:56 > 0:52:00The sauce is slightly too reduced, a bit too sticky and heavy.
0:52:00 > 0:52:04You have demonstrated that you have a good palate.
0:52:05 > 0:52:09You've also shown that you know how to work under duress
0:52:09 > 0:52:13to get a beef Wellington out in under an hour.
0:52:13 > 0:52:15It takes some doing.
0:52:17 > 0:52:21I pushed myself. Obviously, the dish should have taken so much longer.
0:52:21 > 0:52:24I tried to show Michel that I'm good under pressure.
0:52:24 > 0:52:30This competition is all about pressure, so why not jump into it feet first at the start?
0:52:43 > 0:52:46Our four chefs have done really well.
0:52:46 > 0:52:50The food they've produced and cooked for us was a very high level.
0:52:50 > 0:52:56- I really want to bring up Chris. - I've had some pretty dreadful sole Veronique over the years.
0:52:56 > 0:53:00But the one Chris cooked today was very good. It looked beautiful.
0:53:00 > 0:53:03The sole was perfectly poached as well.
0:53:03 > 0:53:07The sauce was ever so slightly too sharp,
0:53:07 > 0:53:11but with those lovely, soft, sweet grapes,
0:53:11 > 0:53:14it worked perfectly.
0:53:14 > 0:53:17And actually he cooked the best rabbit.
0:53:17 > 0:53:23He didn't know how to prepare the rabbit properly, but he certainly knows how to cook it.
0:53:23 > 0:53:26- Can we put him through? - His sole Veronique,
0:53:26 > 0:53:31just that dish, for me, was strong enough to merit him going through to the next round.
0:53:31 > 0:53:37I pretty much nailed everything. Hopefully, I've done enough in this round to go through.
0:53:37 > 0:53:44Perry looks the consummate professional. Very difficult to get a smile on his face. He is driven.
0:53:44 > 0:53:49He's already demonstrated to us that he has a very fine palate.
0:53:49 > 0:53:51And that is vital for a chef.
0:53:51 > 0:53:56Perry was the only one who delivered a beautiful, round disc complete
0:53:56 > 0:54:01of the rabbit with the prune through the middle. Lovely presentation.
0:54:01 > 0:54:05And the potato, his gratin savoyard, was perfect.
0:54:05 > 0:54:08But he did burn his sauce.
0:54:08 > 0:54:11His beef Wellington was really good.
0:54:11 > 0:54:17I loved the Jerusalem artichoke with the truffle. I thought, "What a fantastic combination!"
0:54:17 > 0:54:20I think Perry should definitely go through.
0:54:20 > 0:54:26I feel like I've done enough. I haven't pushed this hard to go home.
0:54:26 > 0:54:30That now leaves us Mike and Joanne.
0:54:30 > 0:54:37Joanne's attempt at cooking rabbit saddle stuffed with prunes was strewn with technical errors.
0:54:37 > 0:54:42She didn't know how to bone out the rabbit properly. It was dry and overcooked.
0:54:42 > 0:54:49The best part of that dish was the seasoning of the sauce and the shallots gave it a lovely sweetness.
0:54:49 > 0:54:54She made a good souffle, a decent souffle, and that was a risky, risky thing to do.
0:54:54 > 0:55:00It was cooked all the way through, but it lacked seasoning, it lacked character.
0:55:00 > 0:55:06I would be devastated to go home today because it would be awesome to carry on and cook for Michel
0:55:06 > 0:55:11and prove I've got a bit more in me, I've got that bit extra to give.
0:55:11 > 0:55:15Mike today had by far the best presentation with that rabbit.
0:55:15 > 0:55:19I thought Mike's dish looked a picture.
0:55:19 > 0:55:24Although there were errors on that dish. The potato was black, it was burnt.
0:55:24 > 0:55:31The rabbit saddle was not prepared how it should have been and it was overcooked.
0:55:31 > 0:55:36Mike's sole florentine was a sole florentine, nothing more, nothing less.
0:55:36 > 0:55:41He cooked the fish very well with a decent, creamy, cheesy sauce.
0:55:41 > 0:55:45But, and here's the "but", you can't criticise the dish,
0:55:45 > 0:55:49can you criticise the chef for a little lack of ambition?
0:55:52 > 0:55:54I don't want to go home.
0:55:54 > 0:55:57I want this more than you will ever imagine.
0:55:57 > 0:56:01It's everything. What more can I say? It's everything to me.
0:56:01 > 0:56:03This is a straight choice
0:56:03 > 0:56:06between Mike or Joanne.
0:56:07 > 0:56:10Which one deserves it more?
0:56:28 > 0:56:33Three of you are going through to the next round. One, unfortunately, is leaving us.
0:56:35 > 0:56:38And the chef leaving us today is...
0:56:44 > 0:56:46..Joanne.
0:56:58 > 0:57:04Gutted. Really, really gutted. That's it, the end of the journey for me.
0:57:04 > 0:57:10But this whole experience has just been awesome, so I'm just glad to have been a part of it, yeah.
0:57:14 > 0:57:17- Well done. You are quarter-finalists.- Yeah!
0:57:24 > 0:57:27I'm absolutely delighted.
0:57:27 > 0:57:32It's my whole life at the moment. That's all I can say. It's my whole life.
0:57:32 > 0:57:36I'm over the moon to get through to the next stage. It's brilliant.
0:57:36 > 0:57:43I'm ecstatic that I'm here. I've made it to the quarter-finals. This was my aim. Now why not the finals?
0:57:49 > 0:57:55Tomorrow, Mike, Perry and Chris will join the three other chefs in the quarter-final.
0:58:01 > 0:58:07First, they'll battle to impress Michel and Gregg with a dish of their own invention.
0:58:07 > 0:58:14It's MasterChef - The Professionals. A true chef should shine at this stage. I want perfection.
0:58:14 > 0:58:17If they don't measure up, they go.
0:58:17 > 0:58:22Only the best will go on to cook their food for some of the UK's toughest food critics...
0:58:24 > 0:58:28That is either a work of genius or a complete disaster.
0:58:28 > 0:58:32..in a bid to win a coveted place in the semi-finals.
0:58:32 > 0:58:37That, I believe, Michel, we say in the trade is lovely.
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