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Only an elite group of chefs holds two Michelin stars. | 0:00:06 | 0:00:09 | |
Michel Roux Junior is one of them. | 0:00:09 | 0:00:12 | |
HE BARKS OUT INSTRUCTIONS | 0:00:12 | 0:00:15 | |
Now he and MasterChef judge Gregg Wallace are on the hunt for Britain's next culinary superstar. | 0:00:15 | 0:00:23 | |
A professional with the talent to cut it in the world's top kitchens. | 0:00:23 | 0:00:28 | |
Perfect. | 0:00:30 | 0:00:31 | |
Ten professional chefs have faced their first challenge | 0:00:40 | 0:00:44 | |
to prove to Monica Galetti that they can cook at the highest level. | 0:00:44 | 0:00:48 | |
Now, they've been split into two groups. | 0:00:50 | 0:00:53 | |
Today, five of them will face the final test, | 0:00:53 | 0:00:57 | |
to decide who is good enough to cook for Michel Roux Junior. | 0:00:57 | 0:01:01 | |
At the end of it, one of them will be going home. | 0:01:01 | 0:01:05 | |
'The pressure is always going to be high in this competition' | 0:01:05 | 0:01:08 | |
and you've just got to take every day as it comes. | 0:01:08 | 0:01:13 | |
'If someone was to say, who is Lori?' | 0:01:13 | 0:01:15 | |
Chef. That's it. | 0:01:15 | 0:01:17 | |
'So, winning this would just complete me.' | 0:01:17 | 0:01:20 | |
'My dreams and goals are really just to get to the top.' | 0:01:20 | 0:01:24 | |
I want to get a Michelin star. I want to be the best I can be. | 0:01:24 | 0:01:27 | |
How are you going to test them? | 0:01:37 | 0:01:39 | |
Today, I'd like them to make us a dish using these marrow bones, | 0:01:39 | 0:01:43 | |
to prepare them and cook them using any of the ingredients we've got here. | 0:01:43 | 0:01:47 | |
-How many chefs do you think would have dealt with marrow? -If any of these five | 0:01:47 | 0:01:51 | |
are going to go through and cook for Michel, they need to be able to prepare this ingredient, | 0:01:51 | 0:01:55 | |
even if they've never come across it before. | 0:01:55 | 0:01:58 | |
The first thing I'm going to do is cook the marrow. I'm going to pop the marrow out. | 0:01:58 | 0:02:02 | |
These marrow bones have been soaked overnight. | 0:02:02 | 0:02:05 | |
It draws the blood out from the inside of the marrow. | 0:02:05 | 0:02:08 | |
-What's the best way of cooking it? -The best way is poach it in water. | 0:02:08 | 0:02:12 | |
To fry it straight away - there's a lot of fat in there, if you put fat in a pan, it'll just shrivel up. | 0:02:12 | 0:02:18 | |
You can use it like that, but it's not the best way to present it. | 0:02:18 | 0:02:21 | |
They've got to keep one eye on the marrow, make sure it doesn't overcook. And while that's cooking, | 0:02:21 | 0:02:26 | |
they've got to get on with the rest of their dish. They've got to think on their feet. | 0:02:26 | 0:02:30 | |
I'm going to serve mine with ceps. I'm going to use a bit of garlic, shallot, on a nice piece of toast. | 0:02:30 | 0:02:37 | |
Can I feel? | 0:02:39 | 0:02:40 | |
Sure. | 0:02:40 | 0:02:42 | |
That's so delicate. | 0:02:42 | 0:02:45 | |
Nice. | 0:02:49 | 0:02:50 | |
Very nice. | 0:02:50 | 0:02:52 | |
How do you know when it's ready? | 0:02:57 | 0:02:59 | |
It should be slightly opaque, a light touch of pink in there, no more than that. | 0:02:59 | 0:03:03 | |
I have some parsley, some breadcrumbs. I'm putting it under the grill to gratinate it lightly | 0:03:03 | 0:03:11 | |
and if it's still pink in the middle it's going to finish cooking. | 0:03:11 | 0:03:15 | |
-How long have they got for this one? -12 minutes. | 0:03:15 | 0:03:18 | |
Hm. | 0:03:18 | 0:03:19 | |
There you have it, Gregg. Marrow bones on a crouton with ceps. | 0:03:24 | 0:03:27 | |
Right, let's see who knows what they're doing. Let's bring 'em in. | 0:03:33 | 0:03:36 | |
Pastry chef Seb has only been cooking professionally for four years, | 0:03:39 | 0:03:44 | |
but in the invention test he impressed with an outstanding dessert. | 0:03:44 | 0:03:48 | |
For the next challenge, my worst nightmare | 0:03:49 | 0:03:52 | |
would probably be some sort of meat preparation. | 0:03:52 | 0:03:56 | |
Mainly because working as a pastry chef for the last year, I haven't done a lot of meat, | 0:03:56 | 0:04:01 | |
so I'm a little bit rusty on that. | 0:04:01 | 0:04:04 | |
Have you ever cooked bone marrow before? | 0:04:04 | 0:04:06 | |
I have cooked bone marrow before. Not by myself, under the supervision of my executive chef. | 0:04:06 | 0:04:11 | |
Good to hear that you've worked with marrowbone before. | 0:04:11 | 0:04:15 | |
Bad news is, I'm expecting a very good dish from you. | 0:04:15 | 0:04:19 | |
12 minutes, off you go. | 0:04:19 | 0:04:20 | |
It's all right, I've got it, I've got it. | 0:04:40 | 0:04:42 | |
You're halfway, you've got six minutes left. | 0:04:54 | 0:04:57 | |
60 seconds left. | 0:05:22 | 0:05:24 | |
OK? | 0:05:25 | 0:05:27 | |
Glad it's over? | 0:05:27 | 0:05:29 | |
Yeah! | 0:05:29 | 0:05:30 | |
Marrowbone is very high content in fat, | 0:05:37 | 0:05:40 | |
so with a very fierce heat, as you saw, it's just going to melt and separate. | 0:05:40 | 0:05:46 | |
This is why the patty that you made was just not holding. | 0:05:46 | 0:05:49 | |
This marrowbone we have here is only partly cooked. | 0:05:49 | 0:05:53 | |
If you see the big pieces through that, they're still raw. | 0:05:53 | 0:05:57 | |
Not your round this, Seb. You knew how to remove the bone marrow OK, | 0:05:58 | 0:06:02 | |
but you really didn't know how to cook it. | 0:06:02 | 0:06:05 | |
I can't eat that. It's raw. | 0:06:05 | 0:06:08 | |
Even the way you cooked the mushrooms bothered me | 0:06:08 | 0:06:11 | |
because whole big mushrooms like that are never going to fry without slicing them first. | 0:06:11 | 0:06:17 | |
Seb, I do like your presentation, but the only thing I could eat on there would be that toast. | 0:06:17 | 0:06:22 | |
Thank you. Off you go. | 0:06:23 | 0:06:25 | |
Thank you. | 0:06:25 | 0:06:27 | |
That was hard. That was really hard. | 0:06:33 | 0:06:37 | |
I don't think I've ever felt pressure like that, not even when I was at school doing my GCSEs! | 0:06:37 | 0:06:41 | |
Lori is head chef of a seafood restaurant that has been awarded two AA rosettes. | 0:06:45 | 0:06:50 | |
She cooked her prawns well in the first round, | 0:06:51 | 0:06:54 | |
but the cream sauce and citrus salsa were not a successful blend. | 0:06:54 | 0:06:59 | |
I'm really confident in my skills, I really am. | 0:06:59 | 0:07:03 | |
I think I've gone quite far just off my own ambition, | 0:07:03 | 0:07:07 | |
so, yeah, I wouldn't be here if I wasn't confident. | 0:07:07 | 0:07:12 | |
So, we want one bone marrow dish from you, | 0:07:12 | 0:07:15 | |
anything you want, in 12 minutes. | 0:07:15 | 0:07:18 | |
Whoa. | 0:07:18 | 0:07:19 | |
Have you cooked and prepared bone marrow before? | 0:07:19 | 0:07:22 | |
Um...I've only roasted it before and served it in the bone, | 0:07:22 | 0:07:27 | |
so, that's about it. | 0:07:27 | 0:07:28 | |
Ah, OK. Well, you won't have time to do that in 12 minutes, will you? | 0:07:28 | 0:07:33 | |
-No, no. -Right, well, good luck. | 0:07:33 | 0:07:35 | |
You're about halfway, just over six minutes left. | 0:07:57 | 0:07:59 | |
When you started mincing the marrow, took it out of the pan, have you done that before? | 0:08:34 | 0:08:38 | |
I haven't, really. I just thought to myself, | 0:08:38 | 0:08:41 | |
maybe make kind of like a pate. | 0:08:41 | 0:08:44 | |
Unfortunately, Lori, there's just not enough marrow on here for me to get a clear taste. | 0:08:52 | 0:08:57 | |
I get a lot of salt, I get a bit of the garlic on there, | 0:08:57 | 0:09:01 | |
but not a big whack of marrow, which is what I'd like. | 0:09:01 | 0:09:05 | |
The ceps could do with a bit more cooking, as well. | 0:09:05 | 0:09:08 | |
What I think has been your saving grace | 0:09:08 | 0:09:11 | |
is the fact your plate looks neat and it's presented well. | 0:09:11 | 0:09:15 | |
That works. | 0:09:25 | 0:09:26 | |
That works! | 0:09:26 | 0:09:28 | |
We've got mushroom with a hint of marrow. | 0:09:28 | 0:09:30 | |
It would have been nice to have it the other way around, but I am really impressed. | 0:09:30 | 0:09:34 | |
Really impressed. | 0:09:34 | 0:09:36 | |
-Thank you very much. -Thanks. | 0:09:38 | 0:09:40 | |
I think I did...OK. | 0:09:50 | 0:09:52 | |
The ingredient had to shine, and mine kind of faded away, | 0:09:52 | 0:09:57 | |
but I did what I did, and I'm happy with it. | 0:09:57 | 0:10:01 | |
Inspired to cook by his gran, | 0:10:06 | 0:10:08 | |
sous chef Steve now has 10 years' professional experience. | 0:10:08 | 0:10:12 | |
He's already shown promise | 0:10:12 | 0:10:14 | |
with his technically impressive prawn fritters. | 0:10:14 | 0:10:18 | |
I'm very confident in my skills. | 0:10:18 | 0:10:19 | |
I've done every section in the kitchen. Nothing scares me. | 0:10:19 | 0:10:22 | |
Even if I haven't done something before, | 0:10:22 | 0:10:24 | |
I would just try and do it to my best ability. | 0:10:24 | 0:10:27 | |
Have you worked with marrow before? | 0:10:28 | 0:10:31 | |
-No, I haven't. -Off you go. | 0:10:31 | 0:10:35 | |
-Halfway, chef. -Right. -Six minutes left. | 0:11:01 | 0:11:03 | |
Are they cooking in there? | 0:11:06 | 0:11:07 | |
They're going down to nothing. | 0:11:07 | 0:11:09 | |
Two minutes, Steve. | 0:11:17 | 0:11:19 | |
-All done? -Yeah. | 0:11:29 | 0:11:31 | |
Steve, I realise you haven't worked with marrow bone before, | 0:11:45 | 0:11:50 | |
but I commend you on the way that you worked. | 0:11:50 | 0:11:52 | |
Your method of cooking it, you had it in the oil, | 0:11:52 | 0:11:56 | |
so you were basically confiting it slowly in there. | 0:11:56 | 0:11:59 | |
It was just about right, because it needs steady cooking | 0:11:59 | 0:12:02 | |
through a steady temperature, otherwise it will just melt. | 0:12:02 | 0:12:05 | |
Steve, that marrow bone is how it should be. It's wonderful. | 0:12:11 | 0:12:15 | |
It just melts in your mouth. | 0:12:15 | 0:12:16 | |
And the breadcrumbs around it gives a lovely light crunch to it. | 0:12:16 | 0:12:20 | |
You've clearly shown that you've taken your chef's intuition | 0:12:20 | 0:12:23 | |
and thought about how this could work for you. | 0:12:23 | 0:12:26 | |
Cool. | 0:12:26 | 0:12:28 | |
That's really good. Really good. | 0:12:35 | 0:12:38 | |
A hint of garlic first, little saltiness, | 0:12:38 | 0:12:40 | |
then the real meatiness of that bone marrow. | 0:12:40 | 0:12:44 | |
I'm impressed, Steve. | 0:12:44 | 0:12:45 | |
Thank you very much. | 0:12:47 | 0:12:48 | |
Thank you. | 0:12:48 | 0:12:50 | |
I think I've done myself justice, you know? | 0:12:55 | 0:12:57 | |
If I don't progress, | 0:12:57 | 0:12:59 | |
I've done my best, and that's all I can ask for, really. | 0:12:59 | 0:13:03 | |
David works as a head chef in France | 0:13:06 | 0:13:08 | |
and dreams of opening an Alpine restaurant, | 0:13:08 | 0:13:11 | |
but his combination of egg and chocolate | 0:13:11 | 0:13:15 | |
left the judges questioning his palate. | 0:13:15 | 0:13:17 | |
I feel very sick at the moment, and my mind's pretty blank. | 0:13:19 | 0:13:24 | |
I just can't wait to get in there and get it done, to be honest. | 0:13:24 | 0:13:29 | |
Big sigh there from you, David. Have you cooked bone marrow before? | 0:13:30 | 0:13:34 | |
No, Gregg. | 0:13:34 | 0:13:36 | |
Do your best. Show me why you deserve to go through and cook for Michel. | 0:13:36 | 0:13:40 | |
I don't have a clue what I'm doing. | 0:13:51 | 0:13:53 | |
That's fine. You need to relax. You need to push this out. | 0:13:53 | 0:13:56 | |
-There you go, chef. -OK? | 0:13:56 | 0:13:58 | |
That's embarrassing. | 0:14:07 | 0:14:10 | |
I really do not have a clue what I'm doing. | 0:14:10 | 0:14:13 | |
You're halfway, so you've got six minutes left. | 0:14:21 | 0:14:24 | |
Three minutes left, chef. | 0:14:37 | 0:14:40 | |
It's all right. You can leave it there. | 0:14:58 | 0:15:01 | |
I'm just going to put some bread on the side. | 0:15:01 | 0:15:04 | |
I'll hold it. Cut a piece of bread, go on. | 0:15:04 | 0:15:06 | |
Ooh. Steady. | 0:15:06 | 0:15:08 | |
-All right? -Sorry. | 0:15:09 | 0:15:12 | |
Looking at the state of this table, I'd say you'd never cooked before. | 0:15:25 | 0:15:29 | |
Michel would not be having a good day if he walked past a table like this. | 0:15:29 | 0:15:35 | |
Honestly, I don't normally work like that. No excuse. | 0:15:35 | 0:15:38 | |
You did a great job on the griddle because it was not that hot. | 0:15:38 | 0:15:43 | |
You can see it still held together. | 0:15:43 | 0:15:45 | |
The big bit here you can see is slightly under, | 0:15:45 | 0:15:48 | |
yet the smaller ones, quite nice. | 0:15:48 | 0:15:50 | |
You've got a massive bit of shallot, slices of bread on the side. | 0:15:50 | 0:15:55 | |
-It's not a nice plate. -No, it's not. -It's not a nice plate. | 0:15:55 | 0:15:59 | |
I actually don't believe you work like this. | 0:15:59 | 0:16:02 | |
I'm pretty sure you don't. Let's have a go at this. | 0:16:02 | 0:16:05 | |
There are still solid lumps of shallot in with the mushrooms. | 0:16:14 | 0:16:19 | |
You've actually cooked the bone marrow OK. | 0:16:19 | 0:16:21 | |
You've been quite gentle with it. | 0:16:21 | 0:16:24 | |
The rest of it, I think we're going to have to draw a line under. | 0:16:24 | 0:16:28 | |
Thanks for your time. | 0:16:32 | 0:16:33 | |
Intense. | 0:16:39 | 0:16:41 | |
Oh, my god. | 0:16:41 | 0:16:42 | |
As you can see, I'm still a bit shaky now. | 0:16:42 | 0:16:45 | |
Monica said then she doesn't think I can cook | 0:16:45 | 0:16:48 | |
because of the mess I made, and she's got a fair point. | 0:16:48 | 0:16:50 | |
It's just because I panicked. It's my own fault. No excuses. | 0:16:50 | 0:16:54 | |
Chichester-based Jonny has been working in professional kitchens for nearly 15 years. | 0:17:01 | 0:17:07 | |
He also used chocolate in the last round, but with greater success. | 0:17:07 | 0:17:11 | |
I'd rather stand out from the crowd than be in that crowd. | 0:17:12 | 0:17:15 | |
I want to do something different to impress. | 0:17:15 | 0:17:18 | |
Have you cooked bone marrow before? | 0:17:18 | 0:17:20 | |
A couple of times. | 0:17:20 | 0:17:22 | |
Right. | 0:17:22 | 0:17:23 | |
Show us why you deserve to go through and cook for my boss. | 0:17:23 | 0:17:26 | |
Halfway, six minutes left, Jonny. | 0:17:49 | 0:17:53 | |
-Finished, Jonny? -I'm finished, Gregg, thank you. | 0:18:21 | 0:18:24 | |
It's a good plate, but it's not yet perfect. Work on that presentation. | 0:18:37 | 0:18:41 | |
You started adding things like this to your plate. | 0:18:41 | 0:18:44 | |
It was already looking fine as it was. | 0:18:44 | 0:18:47 | |
Jonny, that's fantastic. | 0:18:54 | 0:18:58 | |
It's perfectly cooked. I love the garlic coming through that. | 0:18:58 | 0:19:01 | |
There's so much butter | 0:19:01 | 0:19:03 | |
you'd feel so guilty with every mouthful you'd eat of that, | 0:19:03 | 0:19:07 | |
but, damn, it's good! | 0:19:07 | 0:19:09 | |
Thank you. | 0:19:09 | 0:19:10 | |
Yum! Nicely seasoned, soft, beefy, buttery. | 0:19:17 | 0:19:23 | |
Very nice. | 0:19:23 | 0:19:24 | |
-You're happy, mate, ain't you? -I am. | 0:19:24 | 0:19:27 | |
Take care. | 0:19:30 | 0:19:31 | |
Top of the world. Really good. | 0:19:36 | 0:19:39 | |
There are a few little points which I need to brush up on, | 0:19:39 | 0:19:42 | |
but, yeah, over the whole thing, yeah, I'm very pleased. | 0:19:42 | 0:19:45 | |
Honestly, it was a good day. | 0:19:49 | 0:19:51 | |
A few people let me down, but otherwise, | 0:19:51 | 0:19:53 | |
I was quite impressed, actually. | 0:19:53 | 0:19:56 | |
Most of them did not know how to prepare the main ingredient today, | 0:19:56 | 0:19:59 | |
yet they still managed to deliver the test. | 0:19:59 | 0:20:02 | |
I agree. I absolutely agree. | 0:20:02 | 0:20:05 | |
My favourite cook here today was young Steve. | 0:20:05 | 0:20:10 | |
He's managed to deliver us a fantastic dish | 0:20:10 | 0:20:12 | |
just by using his chef's intuition. He made my day being here today. | 0:20:12 | 0:20:16 | |
Yeah, I loved him. He goes through, yeah? | 0:20:16 | 0:20:19 | |
-Oh, definitely, definitely. -Good. | 0:20:19 | 0:20:21 | |
I tell you who else I liked, Jonny. | 0:20:21 | 0:20:23 | |
He said he'd handled bone marrow before and it showed. | 0:20:23 | 0:20:26 | |
He was basting the whole thing with butter, lots of butter! | 0:20:26 | 0:20:29 | |
He served the whole thing on a piece of toasted bread. Very nice. | 0:20:29 | 0:20:33 | |
If anything, he needs to control himself. | 0:20:33 | 0:20:36 | |
He started adding big leaves of parsley. | 0:20:36 | 0:20:38 | |
He should have just stopped where he was. | 0:20:38 | 0:20:41 | |
But it tasted wonderful, didn't it? | 0:20:41 | 0:20:43 | |
I think there is definite, definite potential in Jonny. | 0:20:43 | 0:20:46 | |
Nice to see you smile. It doesn't happen often. | 0:20:46 | 0:20:49 | |
But it's nice when it does. | 0:20:49 | 0:20:51 | |
Jonny's through, young Steve's through. Can I suggest another name? | 0:20:51 | 0:20:56 | |
Go on. | 0:20:56 | 0:20:57 | |
Lori. | 0:20:57 | 0:20:58 | |
She wasn't sure how to cook the marrow. | 0:20:58 | 0:21:01 | |
In fact, she had the pan too hot and it was getting smaller, | 0:21:01 | 0:21:04 | |
but her chef's brain took over. | 0:21:04 | 0:21:06 | |
From adversity, she actually managed to deliver a decent plate. | 0:21:06 | 0:21:10 | |
Her presentation was wonderful, and it's what saved this for her. | 0:21:10 | 0:21:13 | |
Are you willing to put Lori through to cook for Michel? | 0:21:13 | 0:21:17 | |
Yes, I'm willing to put Lori through. | 0:21:17 | 0:21:20 | |
We've got one place left and we've still got David and Seb. | 0:21:20 | 0:21:24 | |
Seb tried to make patties, but with that heat, there was no way | 0:21:25 | 0:21:30 | |
that this marrowbone was going to hold together. | 0:21:30 | 0:21:33 | |
I want to go all the way. I'd be disappointed if I went home now. | 0:21:33 | 0:21:36 | |
Obviously, I don't want to go home. | 0:21:36 | 0:21:38 | |
David managed to at least cook some of the bone marrow, | 0:21:38 | 0:21:42 | |
but he had rubbish and mess everywhere. | 0:21:42 | 0:21:47 | |
From his work methods to the final plate, | 0:21:47 | 0:21:51 | |
I was not impressed with David. | 0:21:51 | 0:21:54 | |
I'd like another shot at it. | 0:21:54 | 0:21:55 | |
I'd love to cook something I know what to do, so I can show them that I can cook. | 0:21:55 | 0:21:59 | |
Neither did very well today. | 0:22:07 | 0:22:10 | |
Is there one here that you would give a chance in front of Michel? | 0:22:10 | 0:22:14 | |
Yes. | 0:22:14 | 0:22:16 | |
One of you is leaving us today. | 0:22:31 | 0:22:33 | |
The chef leaving us today is... | 0:22:38 | 0:22:40 | |
..David. | 0:22:46 | 0:22:47 | |
Thank you. | 0:22:49 | 0:22:50 | |
'Not being able to cook for Michel's gutting. | 0:23:01 | 0:23:04 | |
'But I couldn't even impress his sous chef.' | 0:23:04 | 0:23:06 | |
So that obviously would have been a bit of a nightmare. | 0:23:06 | 0:23:09 | |
One or two of you have not had a very strong round. | 0:23:16 | 0:23:19 | |
You need to prove yourself worthy to be here. | 0:23:19 | 0:23:23 | |
There are classics that should be part of every professional chef's repertoire, | 0:23:28 | 0:23:34 | |
and Michel Roux Junior is looking for chefs who aspire to cook them | 0:23:34 | 0:23:38 | |
at his two-Michelin-star level. | 0:23:38 | 0:23:41 | |
A classic recipe I want our chefs to cook today are oysters Kilpatrick and oysters Rockefeller. | 0:23:43 | 0:23:49 | |
Oysters Kilpatrick, a national treasure of Australia. | 0:23:51 | 0:23:54 | |
A true delicacy. | 0:23:54 | 0:23:56 | |
Oysters Rockefeller, named after John Rockefeller, | 0:23:56 | 0:23:59 | |
the American millionaire, because the sauce was rich. | 0:23:59 | 0:24:03 | |
Michel's dish combines two classic oyster recipes. | 0:24:04 | 0:24:08 | |
The Kilpatrick oysters are encased in a fine blend of brioche crumb | 0:24:08 | 0:24:13 | |
and smoked bacon. | 0:24:13 | 0:24:15 | |
The Rockefellers are served with spinach and a pastis cream sauce. | 0:24:15 | 0:24:20 | |
Oysters are traditionally served cold. | 0:24:22 | 0:24:25 | |
This test will determine which chefs can cook them with precision. | 0:24:25 | 0:24:29 | |
The first thing to do, open the oyster. | 0:24:29 | 0:24:32 | |
Get your oyster knife in here and lever it open, | 0:24:33 | 0:24:37 | |
applying pressure on the point. | 0:24:37 | 0:24:39 | |
It really would be criminal if they didn't know how to open an oyster. | 0:24:39 | 0:24:44 | |
And that beautiful oyster should be intact. | 0:24:44 | 0:24:47 | |
I'm now just going to sear them in their own juices | 0:24:48 | 0:24:51 | |
for about 30 seconds, no more. | 0:24:51 | 0:24:53 | |
It just intensifies the flavour. | 0:24:53 | 0:24:55 | |
This is critical. They must not overcook the oyster. | 0:24:55 | 0:24:59 | |
We're talking a matter of seconds and this dish could be ruined. | 0:24:59 | 0:25:03 | |
Coming up to a simmer and straight off immediately. | 0:25:03 | 0:25:07 | |
For the Rockefeller, we need the sauce. | 0:25:07 | 0:25:09 | |
We have this intense oyster liquor, | 0:25:09 | 0:25:13 | |
finely chopped shallots | 0:25:13 | 0:25:15 | |
and then this lovely pastis, or Pernod. | 0:25:15 | 0:25:19 | |
It's got that good kick of aniseed. | 0:25:19 | 0:25:22 | |
That has to boil down and then we add the cream. | 0:25:22 | 0:25:25 | |
Mm! It's good. | 0:25:27 | 0:25:29 | |
And now the spinach. | 0:25:30 | 0:25:32 | |
I don't want brown, overcooked spinach. | 0:25:35 | 0:25:37 | |
A little bit of nutmeg. | 0:25:41 | 0:25:44 | |
And moisten it with a little bit of the cream. | 0:25:45 | 0:25:49 | |
The spinach needs to be fairly coarse, | 0:25:50 | 0:25:53 | |
not a puree. | 0:25:53 | 0:25:55 | |
To this I add a little bit of chopped parsley. | 0:25:55 | 0:25:58 | |
It is a balance of flavours. I don't want one overpowering the other. | 0:25:59 | 0:26:03 | |
And now we sit our oyster on top. | 0:26:05 | 0:26:09 | |
They have to go back into the shells the same way as they came out. | 0:26:09 | 0:26:12 | |
It's that attention to detail that makes the difference. | 0:26:12 | 0:26:16 | |
Now, the sauce. | 0:26:17 | 0:26:18 | |
The egg yolk is going to give the sauce more richness | 0:26:20 | 0:26:22 | |
and it's going to give it a lovely glaze and colour. | 0:26:22 | 0:26:26 | |
You can't skimp on the sauce here. It has to be brimming. | 0:26:26 | 0:26:30 | |
Now, for the Kilpatrick. | 0:26:32 | 0:26:34 | |
I want this bacon quite fine. | 0:26:34 | 0:26:36 | |
Mm! | 0:26:40 | 0:26:41 | |
There's something about the smell of bacon! | 0:26:41 | 0:26:44 | |
The fat has rendered. It's starting to go brown. | 0:26:44 | 0:26:47 | |
That's it. | 0:26:47 | 0:26:49 | |
This is what we're looking for, a sand texture of crumble. | 0:26:51 | 0:26:55 | |
That's what I'm going to be sprinkling on top of the oyster. | 0:26:55 | 0:26:58 | |
For the bed of the oyster, | 0:26:58 | 0:26:59 | |
I'm going to be adding some Tabasco and a bit of Worcester sauce. | 0:26:59 | 0:27:04 | |
We have our lovely crumbed sand, | 0:27:13 | 0:27:16 | |
and that's going to crisp up under the grill. | 0:27:16 | 0:27:19 | |
To this, I add a tiny bit of butter. | 0:27:19 | 0:27:21 | |
Just a smidgen. | 0:27:21 | 0:27:23 | |
And now these go underneath a grill. | 0:27:23 | 0:27:27 | |
The glazing of the oysters really is the last second, the last job to do. | 0:27:29 | 0:27:33 | |
You can't hang around. They're ready, they get served. | 0:27:33 | 0:27:37 | |
OK. That's it. | 0:27:38 | 0:27:41 | |
Beautiful aromas coming out. | 0:27:41 | 0:27:44 | |
There we have it, | 0:27:58 | 0:27:59 | |
three oysters Kilpatrick and three oysters Rockefeller. | 0:27:59 | 0:28:03 | |
I just hope that our chefs will be able to recreate this dish properly. | 0:28:12 | 0:28:16 | |
'Butterflies in my stomach!' | 0:28:31 | 0:28:33 | |
It feels like the first day of school! | 0:28:33 | 0:28:35 | |
HE LAUGHS | 0:28:35 | 0:28:36 | |
'Cooking for Michel Roux Junior, it's a dream.' | 0:28:38 | 0:28:40 | |
I want to do it perfectly and I want him to enjoy it. | 0:28:40 | 0:28:43 | |
'I feel like I'm here now.' | 0:28:45 | 0:28:47 | |
This is really where it starts and this is where the cooking begins. | 0:28:47 | 0:28:50 | |
If you are serious about this competition, | 0:29:03 | 0:29:05 | |
now is the time to show it, because we are taking it up a notch. | 0:29:05 | 0:29:10 | |
You, now, are going to cook one of my favourites. | 0:29:20 | 0:29:24 | |
Oysters Rockefeller and oysters Kilpatrick. | 0:29:24 | 0:29:28 | |
I am expecting perfection. | 0:29:28 | 0:29:31 | |
This is just the first of two classic tests. | 0:29:31 | 0:29:35 | |
At the end of those tests, one of you will leave the competition. | 0:29:35 | 0:29:41 | |
One hour. | 0:29:43 | 0:29:44 | |
Off you go. | 0:29:44 | 0:29:46 | |
'I'm confident in certain areas of classic cuisine, | 0:30:10 | 0:30:13 | |
'maybe not in all of it.' | 0:30:13 | 0:30:15 | |
But I have enough experience and enough potential to take any challenge and do well. | 0:30:15 | 0:30:21 | |
All right, Seb? Do you understand the theory behind hot oysters? | 0:30:26 | 0:30:30 | |
Yeah, I understand the theory of hot oysters. | 0:30:30 | 0:30:32 | |
I've eaten hot oysters. I've worked in a seafood restaurant. | 0:30:32 | 0:30:35 | |
I was trained in a seafood restaurant. | 0:30:35 | 0:30:37 | |
I've not cooked them, but I've seen them being done. | 0:30:37 | 0:30:40 | |
What do you now want to prove to us? | 0:30:40 | 0:30:43 | |
I'm not just a pastry chef. | 0:30:43 | 0:30:44 | |
I don't want to be a pastry chef, I want to be a good chef. | 0:30:44 | 0:30:47 | |
I want to prove I've got what it takes to go the distance. | 0:30:47 | 0:30:50 | |
Even though you look a bit nervous, that's the occasion, not the dish? | 0:30:50 | 0:30:54 | |
Not the dish, just the occasion, | 0:30:54 | 0:30:57 | |
which I'm sure you understand and get quite a lot. I'll be fine. | 0:30:57 | 0:31:01 | |
Seb has mucked up on three of his oysters. | 0:31:09 | 0:31:11 | |
They look as if they've been chewed up and spat out again, | 0:31:11 | 0:31:14 | |
which is such a shame. I just hope Seb can overcome those nerves. Deep down, I think he is a good chef. | 0:31:14 | 0:31:19 | |
15 minutes have gone. | 0:31:24 | 0:31:26 | |
'Cooking for Michel Roux Junior is the highest standard.' | 0:31:31 | 0:31:34 | |
If I hold my nerves, keep cool, calm and collected, I think I can impress. | 0:31:34 | 0:31:39 | |
-All right, Jonny? -Hello. | 0:31:40 | 0:31:42 | |
When did you know you had to be a chef? | 0:31:42 | 0:31:45 | |
From a young age. When I started, about 15. | 0:31:45 | 0:31:48 | |
I just got right into it and I loved it. | 0:31:48 | 0:31:52 | |
Every day's different. Every day's a challenge. | 0:31:52 | 0:31:54 | |
There are always new things on the horizon. If I ever got an opportunity, I'd grasp it. | 0:31:54 | 0:31:59 | |
I'm 29 now, so I would really like to prove myself. | 0:31:59 | 0:32:02 | |
-29, you're virtually past it(!) -I know! | 0:32:02 | 0:32:05 | |
I feel it, sometimes! | 0:32:05 | 0:32:06 | |
Time to put your slippers on! | 0:32:06 | 0:32:09 | |
Jonny took his time to open the oysters, but they're all perfect. | 0:32:13 | 0:32:17 | |
Now, he just has to cook them properly | 0:32:17 | 0:32:19 | |
and I'm sure he's going to give us a really good dish. | 0:32:19 | 0:32:22 | |
Half an hour left, guys. | 0:32:26 | 0:32:28 | |
Classics have to be perfect and that's what's daunting about this challenge, | 0:32:30 | 0:32:34 | |
especially with him being a classical French chef. | 0:32:34 | 0:32:38 | |
It's going to be highly pressurised. | 0:32:38 | 0:32:41 | |
Right, Lori. Have you been trained in the classics? | 0:32:44 | 0:32:47 | |
My experience is from myself, really, so I haven't really had any influence from any one professional, | 0:32:47 | 0:32:54 | |
so I don't have maybe the finesse or those classic techniques, but I do know how to cook. | 0:32:54 | 0:32:59 | |
-Where do see yourself in a few years' time? -I think I've taken it as far as I can on my own. | 0:32:59 | 0:33:04 | |
-I definitely don't know everything, so I want to learn. -Good luck. -Good luck, Lori. | 0:33:04 | 0:33:08 | |
Lori, not classically trained at all, but she's not fazed by this. | 0:33:13 | 0:33:16 | |
She's trusting her instincts, her intuition. | 0:33:16 | 0:33:19 | |
That could stand her in good stead. | 0:33:19 | 0:33:21 | |
Cooking for Michel Roux Junior, I think, anyone would be lying if they weren't nervous | 0:33:29 | 0:33:35 | |
and won't feel the pressure, but I'm confident in anything I cook, even if it's a classic dish or not. | 0:33:35 | 0:33:42 | |
-Hi, Steve. -Hi, Chef, how are you? | 0:33:42 | 0:33:45 | |
How does this recipe fare, then? | 0:33:45 | 0:33:47 | |
If I'm honest, it's probably not my bag, | 0:33:47 | 0:33:50 | |
but I'll try and use my tastebuds and use my brain, my knowledge. | 0:33:50 | 0:33:56 | |
I'd love to know what your dream is? | 0:33:56 | 0:33:58 | |
My dream is just to be successful and be the best | 0:33:58 | 0:34:02 | |
and just cook good food. I want to be the best. | 0:34:02 | 0:34:05 | |
In this world there's no point doing something if you're not committed | 0:34:05 | 0:34:09 | |
and you don't want to be the best, especially in this job. I'll take all criticism on board. | 0:34:09 | 0:34:13 | |
I'm not the sort of chef who thinks you talk rubbish. | 0:34:13 | 0:34:16 | |
I'll just take it all on board. I'm like a sponge. | 0:34:16 | 0:34:19 | |
-I'll just absorb it and just crack on. I'm trying to improve myself all the time. -Good. | 0:34:19 | 0:34:24 | |
I've got to go, Steve, I've got a taxi coming at half seven. | 0:34:24 | 0:34:27 | |
Steve is exuberant and loves food. You can see that. | 0:34:32 | 0:34:35 | |
But I don't think he's opened many oysters before | 0:34:35 | 0:34:38 | |
because some of them look a little bit chewed up. | 0:34:38 | 0:34:41 | |
It's your last ten minutes, please. | 0:34:49 | 0:34:51 | |
Listen, you've got one minute left. | 0:35:07 | 0:35:09 | |
Stop, your time's up! | 0:35:19 | 0:35:21 | |
We asked you to cook oysters Kilpatrick and oysters Rockefeller. | 0:35:36 | 0:35:40 | |
The oysters should be cooked through, | 0:35:42 | 0:35:45 | |
but not overcooked, gratinated to perfection | 0:35:45 | 0:35:50 | |
and with the addition of a garnish of beautifully fried leeks. | 0:35:50 | 0:35:54 | |
Steve, you first. | 0:36:06 | 0:36:08 | |
First off, presentation, Steve. | 0:36:17 | 0:36:19 | |
They should all be the same way to make it easy for the customer | 0:36:19 | 0:36:23 | |
to eat the oyster. | 0:36:23 | 0:36:25 | |
The bacon in there is far too big, too chunky. It should be a crumb. | 0:36:26 | 0:36:31 | |
Your Rockefeller's lovely. There is a tang in there. | 0:36:38 | 0:36:41 | |
There's a slight taste of Pernod. | 0:36:41 | 0:36:44 | |
But they are just backing notes to that soft, salty, sweet oyster. | 0:36:44 | 0:36:50 | |
Well, I could do a dozen of them! | 0:36:50 | 0:36:52 | |
Your Kilpatrick oysters are cooked properly, | 0:36:58 | 0:37:01 | |
but the breadcrumbs haven't been gratinated or crisped up enough. | 0:37:01 | 0:37:05 | |
No, they're not right. | 0:37:07 | 0:37:09 | |
I tried my best, but just silly mistakes. I'll just keep my head up | 0:37:12 | 0:37:16 | |
and don't get too down about it because otherwise I'll be depressed. | 0:37:16 | 0:37:20 | |
Jonny... | 0:37:20 | 0:37:23 | |
Very neat presentation. A couple of things, though. | 0:37:26 | 0:37:29 | |
The oysters come to the customer, | 0:37:29 | 0:37:31 | |
they should be seasoned perfectly and have the right level of acidity. | 0:37:31 | 0:37:34 | |
You shouldn't need to put a piece of lemon on the plate. | 0:37:34 | 0:37:38 | |
Secondly, I asked for fried leeks. I've just got a few token, almost black, pieces of leek there. | 0:37:38 | 0:37:44 | |
The Kilpatrick have got a little bit too much crumb. | 0:37:51 | 0:37:53 | |
It has got a good kick. You can taste that Worcester sauce and you can taste the Tabasco, | 0:37:53 | 0:37:58 | |
but not too much. Well judged. | 0:37:58 | 0:38:00 | |
I think the oysters have been beautifully cooked. | 0:38:00 | 0:38:03 | |
You're not far off. | 0:38:03 | 0:38:05 | |
Your Rockefeller, it's rich, creamy, a slight bit of acidity. | 0:38:12 | 0:38:17 | |
Maybe a little bit too much acidity. | 0:38:18 | 0:38:21 | |
I'd eat them all. | 0:38:21 | 0:38:23 | |
If you get good feedback, it's amazing, you know? | 0:38:27 | 0:38:30 | |
It lights a fire inside you. It keeps it burning. | 0:38:30 | 0:38:33 | |
It gives you a bit of drive to prove again what you've got. | 0:38:34 | 0:38:38 | |
Right, Seb... | 0:38:38 | 0:38:40 | |
I watched you open the oysters, Seb, and you looked very nervous and I think it shows. | 0:38:45 | 0:38:50 | |
Three of those oysters looked mashed. | 0:38:50 | 0:38:52 | |
Take your time when it's like that. | 0:38:52 | 0:38:55 | |
Your leeks are overcooked. You can see that. | 0:38:55 | 0:38:58 | |
In fact, they look a bit pitiful at the bottom of the plate there. | 0:38:58 | 0:39:01 | |
Oh! | 0:39:07 | 0:39:09 | |
Kilpatrick, you could have a little bit more crumb in there on top just to crisp it up. | 0:39:10 | 0:39:14 | |
The bacon is cut really small and fine, which is nice. | 0:39:14 | 0:39:17 | |
Your oysters are cooked properly. | 0:39:17 | 0:39:20 | |
A little bit too much Worcester sauce there, but not a bad attempt. | 0:39:20 | 0:39:25 | |
The spinach does need seasoning and there's bits of shallots that need more cooking. | 0:39:31 | 0:39:36 | |
I would eat those, but those Rockefeller are far from perfection. | 0:39:36 | 0:39:39 | |
I managed to show a bit of skill to Michel Roux Junior today, yeah, definitely. | 0:39:43 | 0:39:48 | |
Enough skill that he's got a little bit of confidence in me. | 0:39:48 | 0:39:52 | |
Lori... | 0:39:53 | 0:39:54 | |
I think that's beautifully presented. | 0:39:57 | 0:39:58 | |
The oyster shells in the correct manner. | 0:39:58 | 0:40:01 | |
A superfine julienne, crispy, blonde, lovely. | 0:40:01 | 0:40:04 | |
Hm. The Kilpatrick is perfectly seasoned. | 0:40:08 | 0:40:12 | |
The crumb is crispy. | 0:40:12 | 0:40:14 | |
The bacon has been chopped up superfine, which is nice. | 0:40:14 | 0:40:17 | |
It's spicy. It's got the depth of flavour. | 0:40:17 | 0:40:21 | |
Oh, I'm sorry, Lori, but the Rockefeller does not explode on your tongue. | 0:40:30 | 0:40:35 | |
It actually lacks flavour. | 0:40:35 | 0:40:36 | |
It lacks a Pernod tang and it lacks seasoning. | 0:40:36 | 0:40:39 | |
It doesn't give you a kiss, it steps up and shakes your hand. | 0:40:39 | 0:40:43 | |
I think I could have done better. | 0:40:47 | 0:40:49 | |
It's a tough one, though, because it's quite hard to find the balance. | 0:40:49 | 0:40:55 | |
Is it under seasoned, is it over seasoned? | 0:40:55 | 0:40:57 | |
There's such a fine line and I don't really know it yet. | 0:40:57 | 0:41:00 | |
Now you are going to cook your choice of a classic dish, | 0:41:12 | 0:41:17 | |
a dish that shows off your skills. | 0:41:17 | 0:41:21 | |
At the end of this, one of you will be going home. | 0:41:22 | 0:41:25 | |
One hour, off you go. | 0:41:29 | 0:41:31 | |
OK, Lori, what's your choice of classic dish? | 0:41:59 | 0:42:02 | |
I'm going to do Sole Veronique. | 0:42:02 | 0:42:05 | |
-Sole and grapes with sauce? -Yeah. | 0:42:05 | 0:42:07 | |
I had Sole Veronique | 0:42:08 | 0:42:10 | |
and fell in love with it for the first time last week. | 0:42:10 | 0:42:15 | |
Oh, OK! | 0:42:15 | 0:42:17 | |
Is it a dish you serve at the restaurant where you are now? | 0:42:17 | 0:42:20 | |
I did it once as a starter, but I kind of modernised it to my own way. | 0:42:20 | 0:42:24 | |
I'm definitely making it a lot lighter than the classic. | 0:42:24 | 0:42:27 | |
I'm not doing a veloute or anything like that. | 0:42:27 | 0:42:30 | |
I'm just doing a reduction with the cream and the wine. | 0:42:30 | 0:42:33 | |
I've decided I was going to put basil with it as well | 0:42:33 | 0:42:36 | |
because I like to do my own little thing to things sometimes. | 0:42:36 | 0:42:38 | |
You're going to see it's quite vibrant and the flavours are just going to liven up on your palate. | 0:42:38 | 0:42:43 | |
-You've got a lot to live up to with this. -OK. | 0:42:43 | 0:42:47 | |
Lori works in a fish restaurant, you could see that, beautiful filleting of fish. | 0:42:51 | 0:42:56 | |
I just hope she can cook it, just right, because lemon sole, | 0:42:56 | 0:42:59 | |
if it's overcooked, can be cotton wool. | 0:42:59 | 0:43:01 | |
I have to do this right, I really do. | 0:43:01 | 0:43:05 | |
I didn't choose something that is over the top, | 0:43:05 | 0:43:08 | |
so if I can't get this right, I'm not going to look good at all. | 0:43:08 | 0:43:12 | |
You've had 15 minutes, quarter of an hour gone. | 0:43:22 | 0:43:25 | |
This is the dish properly showcasing skill and knowledge as a chef. | 0:43:27 | 0:43:32 | |
If you follow the recipe, it can't go wrong. | 0:43:32 | 0:43:35 | |
Seb, what are you cooking as your classic dish? | 0:43:35 | 0:43:37 | |
Canon of lamb Wellington with buttered summer vegetables | 0:43:37 | 0:43:41 | |
and roasted potatoes with a lamb and elderflower jus. | 0:43:41 | 0:43:44 | |
Hm. | 0:43:44 | 0:43:45 | |
Lamb and elderflower jus? | 0:43:45 | 0:43:48 | |
I think elderflower has got a nice, subtle taste to it | 0:43:48 | 0:43:51 | |
and I think it complements the flavours in my dish. | 0:43:51 | 0:43:54 | |
Is this a dish that you've cooked time and time again? | 0:43:54 | 0:43:57 | |
To be honest, I've never done this specific dish. | 0:43:57 | 0:44:00 | |
I've done all the components of this dish together, but not with lamb. | 0:44:00 | 0:44:05 | |
This is the right time to experiment? | 0:44:05 | 0:44:08 | |
I think any time is the right time to experiment, really, | 0:44:08 | 0:44:11 | |
and, hopefully, I am confident enough to do it right and do it well for you. | 0:44:11 | 0:44:16 | |
-You're filling me full of confidence, Seb. Good luck, mate. -Thank you very much. | 0:44:16 | 0:44:20 | |
I am surprised that Seb is using lamb in a Wellington. | 0:44:24 | 0:44:27 | |
I've never come across that. I'm not sure it's going to work. | 0:44:27 | 0:44:31 | |
That will be a push in an hour. | 0:44:31 | 0:44:33 | |
You're halfway. | 0:44:44 | 0:44:45 | |
You've got half an hour left. | 0:44:45 | 0:44:47 | |
Right, Jonny, what classic dish are you cooking for us? | 0:44:49 | 0:44:52 | |
Lobster thermidor with saffron risotto and a roasted lemon. | 0:44:52 | 0:44:57 | |
I love lobster. It's delicate, it's got good flavours. | 0:44:57 | 0:45:00 | |
I just think today I'm going to add a little of a twist with the saffron risotto, | 0:45:00 | 0:45:04 | |
something a little bit different | 0:45:04 | 0:45:06 | |
and, hopefully, you'll enjoy it. | 0:45:06 | 0:45:09 | |
Jonny's dish is going a little bit crazy. | 0:45:13 | 0:45:16 | |
How do you balance cheese, risotto, lobster and lemon? | 0:45:16 | 0:45:20 | |
Skilfully, hopefully! | 0:45:20 | 0:45:22 | |
There are a lot of things in there that could go wrong. | 0:45:24 | 0:45:27 | |
Undercook it, overcooking it, not getting your sauce bang on. | 0:45:27 | 0:45:31 | |
The risotto has got to be al dente, and it should marry up pretty nice. | 0:45:31 | 0:45:35 | |
Steve, what classic dish are you cooking? | 0:45:44 | 0:45:47 | |
Roast chicken with petit pois a la Francais. | 0:45:47 | 0:45:49 | |
Well, chicken breast in itself isn't a classic, | 0:45:49 | 0:45:51 | |
but petit pois a la Francais, yes, I'd say is a classic. | 0:45:51 | 0:45:55 | |
Yeah, this is my take on a classic, so, I'm doing it differently. | 0:45:55 | 0:46:00 | |
I want a few surprises in there for you. | 0:46:00 | 0:46:02 | |
-You're confident, you've done this before? -I'm confident. | 0:46:02 | 0:46:05 | |
It's a dish that I love to eat. | 0:46:05 | 0:46:06 | |
It is a big risk as I've got to cook the chicken bang on, | 0:46:06 | 0:46:09 | |
I've got to make sure the vegetables are seasoned nicely. | 0:46:09 | 0:46:12 | |
I've got to make sure my little things in the fridge are going to be how I want them to be. | 0:46:12 | 0:46:17 | |
Oh! There's a little thing in the fridge! | 0:46:17 | 0:46:20 | |
I'll crack on with this, do it to the best of my ability. I hope you like it. | 0:46:20 | 0:46:24 | |
Steve's doing French peas. He's doing a chicken. | 0:46:26 | 0:46:29 | |
I hope it's not too simple. I hope he's got some clever surprises, | 0:46:29 | 0:46:32 | |
because otherwise we've just got chicken and peas | 0:46:32 | 0:46:35 | |
and, as much as I like him, that won't be enough. | 0:46:35 | 0:46:37 | |
Last ten minutes, guys. | 0:46:43 | 0:46:44 | |
Last 60 seconds. | 0:46:55 | 0:46:57 | |
Time's up! | 0:47:05 | 0:47:06 | |
Stop, stop, stop, stop! | 0:47:06 | 0:47:08 | |
Steve has made roast chicken served with Boudin blanc | 0:47:17 | 0:47:21 | |
and his take on petit pois a la Francais. | 0:47:21 | 0:47:26 | |
Petit pois a la Francais are classically braised peas | 0:47:26 | 0:47:29 | |
with chicken stock, bacon, lettuce, onion. | 0:47:29 | 0:47:32 | |
It's quite a rich dish. | 0:47:32 | 0:47:35 | |
You've made it to your interpretation as a light dish. | 0:47:35 | 0:47:39 | |
-It looks beautiful. -Thank you. | 0:47:39 | 0:47:41 | |
Chicken, beautifully cooked, moist, crisp skin. | 0:47:49 | 0:47:53 | |
Your Boudin blanc, or your little chicken mousse, | 0:47:53 | 0:47:56 | |
you've not just poached it, you've pan fried it as well to give it a different texture. | 0:47:56 | 0:48:01 | |
Gosh, there's even little details of deep fried tarragon leaves. | 0:48:01 | 0:48:05 | |
For me, there's one thing missing on there, | 0:48:06 | 0:48:08 | |
and that's a jus to bring it all together. | 0:48:08 | 0:48:11 | |
That would have brought the dish right up there to the top level, | 0:48:11 | 0:48:15 | |
but this is knocking on the door, mate. | 0:48:15 | 0:48:17 | |
Thank you. | 0:48:17 | 0:48:20 | |
That is absolutely stunning, my friend. | 0:48:20 | 0:48:22 | |
Sweet pea, a little bit of salty, crispy skin on the chicken, | 0:48:31 | 0:48:34 | |
chicken is moist, but inside that chicken mousse you've got truffle flavour! | 0:48:34 | 0:48:39 | |
It's lovely. | 0:48:39 | 0:48:41 | |
Absolutely lovely. | 0:48:41 | 0:48:43 | |
Thank you. | 0:48:43 | 0:48:45 | |
I'm speechless because they were just amazing comments that I didn't expect at all. | 0:48:47 | 0:48:52 | |
I was confident in what I was doing, but, still, it was amazing. | 0:48:52 | 0:48:56 | |
Jonny has chosen to serve his lobster thermidor | 0:49:00 | 0:49:02 | |
on a bed of saffron risotto accompanied by a roasted lemon. | 0:49:02 | 0:49:07 | |
Jonny, for me, a risotto should be served in a bowl, | 0:49:09 | 0:49:13 | |
not with half a lobster on top. | 0:49:13 | 0:49:15 | |
And, as a customer, I'm looking at this and I'm thinking, "Where are my claws? | 0:49:15 | 0:49:20 | |
"I've paid for a lobster, where are they?" | 0:49:20 | 0:49:23 | |
The lobster is sweet, succulent and tender, well cooked. | 0:49:31 | 0:49:36 | |
That Mornay sauce has got a little bit of mustard in, | 0:49:36 | 0:49:39 | |
you just get a hint of the cheese in there as well, which is good. | 0:49:39 | 0:49:42 | |
It's a good lobster thermidor, yeah. | 0:49:44 | 0:49:46 | |
It is good, but sitting on top of a risotto which is dry, | 0:49:46 | 0:49:52 | |
for me, doesn't work. | 0:49:52 | 0:49:54 | |
I'm sorry, Chef, a little bit of cartilage in there, which shouldn't happen. | 0:50:05 | 0:50:09 | |
We'll forgive you. It tastes heavenly. | 0:50:09 | 0:50:12 | |
Your cheese sauce just gives it a hint of tanginess | 0:50:12 | 0:50:16 | |
and then you get that sweet, lovely lobster afterwards. I love that. | 0:50:16 | 0:50:19 | |
Great lobster. Risotto, I think, was always a bad idea. | 0:50:19 | 0:50:23 | |
Gutted. Really gutted. | 0:50:26 | 0:50:29 | |
The risotto has blown me out of the water, let me down big style. | 0:50:29 | 0:50:33 | |
Lori has made Sole Veronique, which has been garnished | 0:50:36 | 0:50:40 | |
with amaranth herbs and drops of grape and basil jus. | 0:50:40 | 0:50:44 | |
The sole is very delicate. It's just right. | 0:50:52 | 0:50:56 | |
The sauce is, I feel, just a little bit too heavy, | 0:50:56 | 0:51:00 | |
but the grapes are peeled, which is a good touch. | 0:51:00 | 0:51:03 | |
And, what I think really balances this dish out perfectly | 0:51:04 | 0:51:08 | |
are the few drops of grape and basil juice. | 0:51:08 | 0:51:11 | |
It brings a freshness to this dish. | 0:51:11 | 0:51:14 | |
It certainly is up there with one of the best Veronique dishes that I have tasted. | 0:51:15 | 0:51:21 | |
-Whoa! Really? -Very good. | 0:51:21 | 0:51:24 | |
The fish is very, very soft. | 0:51:33 | 0:51:35 | |
The mashed potato is buttery. | 0:51:35 | 0:51:38 | |
I think, aesthetically, it's a work in progress, | 0:51:38 | 0:51:40 | |
but, I do applaud a chef who manages to bring grapes, fish, butter | 0:51:40 | 0:51:46 | |
and mashed potato together! | 0:51:46 | 0:51:47 | |
I'm very happy. I'm very happy. | 0:51:50 | 0:51:53 | |
I just feel humbled that they would say those things about my food. | 0:51:53 | 0:51:57 | |
I just feel humbled. | 0:51:57 | 0:51:59 | |
Seb's lamb Wellington's been wrapped in a mushroom duxelle pancake | 0:52:01 | 0:52:07 | |
and served with roasted potatoes, carrots, leeks, asparagus | 0:52:07 | 0:52:11 | |
and a rosemary elderflower jus. | 0:52:11 | 0:52:13 | |
Correct me if I'm wrong, but I think that lamb went in with about 15, 20 minutes to go. | 0:52:15 | 0:52:20 | |
Yeah, it did. | 0:52:20 | 0:52:22 | |
Which was never going to work. Let's have a look at it. | 0:52:22 | 0:52:25 | |
I'm sorry to say, if that came up to me in your restaurant, | 0:52:34 | 0:52:37 | |
I would send the lamb back because I'd want it more cooked than that. | 0:52:37 | 0:52:41 | |
That elderflower is giving something slightly floral, | 0:52:41 | 0:52:44 | |
slightly sweet against the rosemary background in that jus. | 0:52:44 | 0:52:47 | |
-I think it's lovely, clever and quite original. -Thank you. | 0:52:47 | 0:52:52 | |
The pastry isn't cooked enough. It's soggy and the pancake there is very, very thick. | 0:52:58 | 0:53:02 | |
The mushroom duxelle, chopped mushroom, | 0:53:04 | 0:53:07 | |
has got an overpowering taste of rosemary. | 0:53:07 | 0:53:11 | |
It's far too strong. | 0:53:12 | 0:53:13 | |
The lamb jus, I'm surprised. It actually works. | 0:53:15 | 0:53:19 | |
But, obviously, the lamb Wellington in under an hour is really pushing it and it's just not right. | 0:53:19 | 0:53:26 | |
Happy, but disappointed. Relieved, but stressed. | 0:53:28 | 0:53:32 | |
The standard here today was very good. | 0:53:50 | 0:53:52 | |
Yes, there were errors, but I genuinely think that all four of those guys are talented chefs. | 0:53:52 | 0:53:58 | |
There is one, I think, quite precocious young talent... | 0:53:58 | 0:54:03 | |
And that is Steve. Wow! | 0:54:05 | 0:54:07 | |
Steve's interpretation of petit pois a la Francais | 0:54:07 | 0:54:09 | |
was a very modern, eclectic way of doing them. | 0:54:09 | 0:54:14 | |
But it worked. It showed a lot of character and it showed imagination. | 0:54:14 | 0:54:17 | |
We've got a contender for the title, Michel. | 0:54:17 | 0:54:20 | |
I have definitely got more to give. | 0:54:20 | 0:54:22 | |
There's no point peaking too early. I've got more to learn and more to give, really. | 0:54:22 | 0:54:26 | |
Steve should definitely be cooking again for us. | 0:54:26 | 0:54:30 | |
Lori's Sole Veronique, her choice of classic dish, | 0:54:30 | 0:54:33 | |
I thought was really good. | 0:54:33 | 0:54:36 | |
The cream sauce, ever so slightly too thick, | 0:54:36 | 0:54:38 | |
but with the basil and grape jus, | 0:54:38 | 0:54:43 | |
that really brought the dish together. | 0:54:43 | 0:54:45 | |
I had never seen that before and I think that was an inspired touch. | 0:54:45 | 0:54:49 | |
This is the best and biggest thing that's ever happened to me, | 0:54:49 | 0:54:53 | |
and I just want to do myself proud. | 0:54:53 | 0:54:56 | |
It's everything. It's everything to me. | 0:54:56 | 0:54:59 | |
I'd like to see Lori cook some more. | 0:54:59 | 0:55:02 | |
Lori and Steve go through. | 0:55:02 | 0:55:05 | |
So, either Seb or Jonny are leaving us. | 0:55:05 | 0:55:08 | |
Seb's oysters were not the best. | 0:55:08 | 0:55:11 | |
He did mash up three of them. | 0:55:11 | 0:55:13 | |
His lamb dish was very rushed, was severely undercooked. That's not fine dining, that's not finesse. | 0:55:13 | 0:55:18 | |
That jus made with rosemary and elderflower shows me | 0:55:18 | 0:55:23 | |
he has a creative mind. | 0:55:23 | 0:55:25 | |
Is that enough to put him through? | 0:55:25 | 0:55:27 | |
I've had sleepless nights over this competition so far. | 0:55:28 | 0:55:32 | |
I don't want it to be for nothing. | 0:55:32 | 0:55:34 | |
I can't ask for anything more in the world right now than to get through to the next round. | 0:55:34 | 0:55:38 | |
I don't understand why with Jonny, after a classic test in which he took two classic oysters | 0:55:38 | 0:55:44 | |
and did them very well, he then did another classic of lobster thermidor | 0:55:44 | 0:55:48 | |
and put it on top of a saffron risotto! | 0:55:48 | 0:55:51 | |
It didn't look right at all. | 0:55:51 | 0:55:54 | |
Jonny has obviously got the knowledge, | 0:55:54 | 0:55:56 | |
but there are little errors that have crept in which gives me doubt. | 0:55:56 | 0:56:00 | |
I hope I've done enough to stay in. | 0:56:03 | 0:56:05 | |
If I get the opportunity, I'll have to raise the bar. | 0:56:05 | 0:56:08 | |
There's obviously potential here, we agree. | 0:56:08 | 0:56:11 | |
Who could set the competition alight in a quarter final? | 0:56:11 | 0:56:14 | |
For me, the choice is simple. | 0:56:14 | 0:56:18 | |
There is talent in front of me. | 0:56:36 | 0:56:38 | |
I'm sorry that one of you has to go. | 0:56:38 | 0:56:40 | |
The decision has been made, though. | 0:56:44 | 0:56:46 | |
The chef leaving us today is... | 0:56:50 | 0:56:52 | |
Seb... | 0:56:57 | 0:56:59 | |
Thank you. | 0:56:59 | 0:57:00 | |
I think the judges made massively the right decision. | 0:57:12 | 0:57:16 | |
I think I gave myself too much to do. | 0:57:16 | 0:57:18 | |
You live and you learn. | 0:57:18 | 0:57:20 | |
Congratulations, you are quarter finalists! | 0:57:21 | 0:57:25 | |
Very lucky. | 0:57:33 | 0:57:34 | |
Very, very lucky. The skin of my teeth. | 0:57:34 | 0:57:38 | |
I'm over the moon. It's amazing. Getting through is a dream come true. | 0:57:41 | 0:57:45 | |
I'm in the quarter finals now. I can't believe it. It means so much. | 0:57:47 | 0:57:52 | |
I'm feeling like I can do this, I can really do this. | 0:57:52 | 0:57:56 | |
Tomorrow, the five remaining chefs are back to be tested. | 0:57:59 | 0:58:05 | |
Bits of that fish are see-through and I would send it back. | 0:58:09 | 0:58:14 | |
Before Michel Roux Junior sets them a classic recipe. | 0:58:14 | 0:58:19 | |
This is a really difficult one. They have got their work cut out. | 0:58:19 | 0:58:23 | |
Now is the time for you to deliver. | 0:58:25 | 0:58:28 | |
I don't really need to tell you this, | 0:58:32 | 0:58:34 | |
it's nowhere near the level that we're looking for. | 0:58:34 | 0:58:37 | |
Subtitles by Red Bee Media Ltd | 0:59:06 | 0:59:08 | |
E-mail [email protected] | 0:59:08 | 0:59:10 |