0:00:02 > 0:00:05It's the penultimate Professional MasterChef.
0:00:08 > 0:00:11Tonight, Matt, Elly,
0:00:11 > 0:00:14Gary and Arnaud...
0:00:14 > 0:00:17will have to fight for the opportunity...
0:00:19 > 0:00:22..to cook in one of the world's most innovative restaurants.
0:00:25 > 0:00:26Only the best of them...
0:00:27 > 0:00:31..will have that chance, as four...
0:00:32 > 0:00:33..become three.
0:00:35 > 0:00:37For the first time in the competition,
0:00:37 > 0:00:39I feel like an equal to the other guys.
0:00:39 > 0:00:42There's so much on this, you know, it's all or nothing today.
0:00:42 > 0:00:45This is going to be the hardest round yet,
0:00:45 > 0:00:48because we're all wanting this so much.
0:00:48 > 0:00:51The amount of work is enormous, the commitment.
0:00:51 > 0:00:54So because of that, I really want to make it through.
0:00:54 > 0:00:56Yeah, it's a big deal.
0:00:58 > 0:01:01I'm up against three awesome chefs.
0:01:01 > 0:01:04To go home today would probably be the worst time ever.
0:01:34 > 0:01:36This dish is going to be the ticket
0:01:36 > 0:01:38that is going to get you to cook
0:01:38 > 0:01:41with one of the finest chefs in the world.
0:01:42 > 0:01:46We would like you to cook a dish inspired
0:01:46 > 0:01:48by the region that you come from.
0:01:48 > 0:01:50You know what's at stake.
0:01:50 > 0:01:53You have 1 hour and 40 minutes.
0:01:53 > 0:01:55Off you go.
0:02:06 > 0:02:08I'm very proud to come from Leeds.
0:02:10 > 0:02:13This is not only for me, this is representing where I'm from.
0:02:13 > 0:02:15So it's got to be good.
0:02:19 > 0:02:22- What is the dish?- I want to call it the rhubarb triangle,
0:02:22 > 0:02:23but there's more than three elements,
0:02:23 > 0:02:25so I can't really call it that,
0:02:25 > 0:02:26so it's just like a celebration of rhubarb.
0:02:26 > 0:02:29So I'm doing a rhubarb and vanilla and ginger compote
0:02:29 > 0:02:30with a rhubarb and vanilla sorbet,
0:02:30 > 0:02:32some rhubarb and lime jellies.
0:02:32 > 0:02:35I'm going to garnish it with the White Rose of Yorkshire.
0:02:35 > 0:02:37So it's all sort of centred around God's own country.
0:02:37 > 0:02:39God's own country, Yorkshire, Gregg?
0:02:39 > 0:02:40You're a red rose, aren't you?
0:02:40 > 0:02:42- I'm a Lancashire lad. - Yeah, red rose.
0:02:42 > 0:02:44That's a red rag to a bull, that one, mate.
0:02:44 > 0:02:45I'm up against it now, aren't I?
0:02:45 > 0:02:47Do you know what my favourite pudding is in the world?
0:02:47 > 0:02:49- Go on.- It's a rhubarb crumble.
0:02:49 > 0:02:50- Is it?- Don't mess it up.
0:02:50 > 0:02:52- I won't mess it up.- Good luck, Matt.
0:02:52 > 0:02:53Cheers, thank you.
0:02:57 > 0:02:59I'm from a region called the Loire Valley,
0:02:59 > 0:03:02which is the north-west part of France.
0:03:02 > 0:03:05Today it's about my childhood on a plate.
0:03:05 > 0:03:07So, yeah, quite exciting today.
0:03:10 > 0:03:13- What's the dish, Arnaud?- So the dish is pan-fried fillet of zander,
0:03:13 > 0:03:17which is a river fish, crayfish tortellini and a crayfish bisque.
0:03:17 > 0:03:20What's inspired the dish that you're cooking for us today?
0:03:20 > 0:03:22When I was a little boy on holiday,
0:03:22 > 0:03:24I used to look for crayfish every summer.
0:03:24 > 0:03:26I'd bring them back and my dad used to go fishing,
0:03:26 > 0:03:28he'd bring back zander.
0:03:28 > 0:03:31Zander from the Loire to get you into the final three.
0:03:31 > 0:03:32- Yes.- Go on, mate.
0:03:32 > 0:03:33- Thank you.- Thanks, Arnaud.
0:03:38 > 0:03:40Zander is not a fish I expected
0:03:40 > 0:03:42Arnaud to come to the kitchen with today.
0:03:42 > 0:03:47It is a freshwater fish, it does have a unique muddy flavour to it,
0:03:47 > 0:03:50but what a fabulous opportunity for him to fly the flag of France
0:03:50 > 0:03:51and the Loire valley.
0:03:56 > 0:03:5845 minutes left, guys.
0:03:58 > 0:04:00One dish between you and the final three.
0:04:05 > 0:04:07I've got the pressure
0:04:07 > 0:04:11that I'm doing elements of Scotland's national dish,
0:04:11 > 0:04:14so it's absolutely crucial that I nail it, it really is.
0:04:16 > 0:04:20So we're doing some wood pigeon and we're doing a kind of variation on
0:04:20 > 0:04:22haggis, neeps and tatties.
0:04:22 > 0:04:24There's probably about three different sorts
0:04:24 > 0:04:26of Scottish dishes combined into one.
0:04:26 > 0:04:28I was thinking, any more Scottish,
0:04:28 > 0:04:30this pigeon would sit up and play the bagpipes.
0:04:30 > 0:04:31Yes, it probably would.
0:04:31 > 0:04:33I was actually going to bring a wee thistle in,
0:04:33 > 0:04:36because it's the only thing that's missing, really.
0:04:40 > 0:04:42I'm looking forward to seeing
0:04:42 > 0:04:44how Gary's going to put a twist
0:04:44 > 0:04:48on this very classic, or traditional, flavours of Scotland.
0:04:52 > 0:04:55I've not done a lot of pastry throughout this whole competition.
0:04:56 > 0:05:00I'm putting myself out there, and it's a massive risk for me.
0:05:00 > 0:05:01But I'm going to go for it.
0:05:07 > 0:05:08What region do you call home?
0:05:08 > 0:05:10So I was originally born in the Southwest.
0:05:10 > 0:05:13When I was a little girl, I used to go down to the garden
0:05:13 > 0:05:14and pick some apples with my grandad,
0:05:14 > 0:05:17and we used to come back up and do an apple tart,
0:05:17 > 0:05:19and we all love clotted cream in the Southwest,
0:05:19 > 0:05:23so I've incorporated clotted cream parfait, a green apple sorbet.
0:05:23 > 0:05:24It's going to taste like an apple tart,
0:05:24 > 0:05:26but it's not going to look like one.
0:05:26 > 0:05:28And where do I queue up for it? Just here, I suppose.
0:05:28 > 0:05:29Yes, right here.
0:05:36 > 0:05:40The core elements of this dish is apple and clotted cream.
0:05:40 > 0:05:44She is really relying here on just two ingredients.
0:05:44 > 0:05:46Wow, it's going to have to be good.
0:05:46 > 0:05:48Five minutes, please, chefs.
0:05:48 > 0:05:51Come on, you know the score, you've been here long enough.
0:05:51 > 0:05:52Five minutes.
0:05:56 > 0:05:58Yeah, so far, so good.
0:05:58 > 0:06:00An awful lot of pressure in here today.
0:06:01 > 0:06:05It's a little bit hectic with a couple of minutes to go.
0:06:11 > 0:06:13That's it, stop, please.
0:06:32 > 0:06:36Gary's celebration of Scotland's is pigeon breast in mushroom mousse,
0:06:36 > 0:06:40confit saffron-infused turnip, mashed potato,
0:06:40 > 0:06:46haggis rolled in feuilles de brick pastry, carrot puree,
0:06:46 > 0:06:48morels and a pigeon Scotch broth.
0:07:00 > 0:07:03I think the pigeon is wonderfully pink.
0:07:03 > 0:07:05It's how I would like it.
0:07:05 > 0:07:07The neep is perfectly cooked.
0:07:07 > 0:07:11Really like the haggis in the crispy pastry that you have there.
0:07:11 > 0:07:13That's got to be my favourite thing on this plate.
0:07:15 > 0:07:17Love that peppery, earthy haggis,
0:07:17 > 0:07:20wrapped up in the smartest way I've ever seen.
0:07:20 > 0:07:23I really enjoy the flavours of Scotland,
0:07:23 > 0:07:25and you've delivered them to me in a very, very smart way.
0:07:25 > 0:07:27Thank you.
0:07:27 > 0:07:29I think the dish is absolutely delicious.
0:07:29 > 0:07:33When the dish came to life for me was the broth and the haggis.
0:07:33 > 0:07:35Give me more of that on the plate.
0:07:35 > 0:07:37I think you've absolutely done a sensational dish,
0:07:37 > 0:07:40and I think that you've nailed the flag of Scotland
0:07:40 > 0:07:42well and truly to the mast of this building.
0:07:46 > 0:07:49Managed to serve haggis and get compliments on the presentation,
0:07:49 > 0:07:53which isn't easy. So, all in all, I'm really happy.
0:08:04 > 0:08:07Inspired by the Loire Valley,
0:08:07 > 0:08:09Arnaud has served fillet of zander
0:08:09 > 0:08:12on a bed of samphire and sea beads...
0:08:13 > 0:08:19..with crayfish tortellini, confit salsify, capers and pancetta,
0:08:19 > 0:08:22finished with a crayfish bisque.
0:08:25 > 0:08:27I find the presentation a little bit oily.
0:08:27 > 0:08:29Plate looks greasy.
0:08:36 > 0:08:39I think the fish has a real nice freshness about it.
0:08:39 > 0:08:40The garnish around the plate,
0:08:40 > 0:08:44the tortellini's real great flavour of the crayfish.
0:08:44 > 0:08:47What has a muddy flavour to it is the sauce.
0:08:47 > 0:08:49It's incredibly muddy,
0:08:49 > 0:08:53and that clouds the consistency of the bisque.
0:08:54 > 0:08:55Love the fish.
0:08:55 > 0:08:57I think the fish is very fresh.
0:08:57 > 0:09:01I'm getting a bitterness from those leaves, which I don't like,
0:09:01 > 0:09:03and I find the sauce grainy.
0:09:03 > 0:09:04Almost gritty.
0:09:06 > 0:09:08The sauce, for me, does have the odd texture.
0:09:08 > 0:09:11It's sort of floury, almost.
0:09:11 > 0:09:14I don't think it's the best plate of food that you've served us, Arnaud.
0:09:27 > 0:09:31Matt's dish is a celebration of rhubarb.
0:09:31 > 0:09:33Rhubarb and ginger compote,
0:09:33 > 0:09:37compressed rhubarb, pistachio granola,
0:09:37 > 0:09:41rhubarb and lime jelly, white rose petals,
0:09:41 > 0:09:44creme anglaise and a rhubarb sorbet.
0:09:54 > 0:09:56I'm not a fan of that presentation.
0:09:56 > 0:09:58I think it needs height.
0:09:58 > 0:10:02However, the flavours, I absolutely adore the flavours.
0:10:02 > 0:10:03That sorbet is fantastic.
0:10:03 > 0:10:05- Thank you.- I particularly like the rhubarb and lime jelly,
0:10:05 > 0:10:07I think that's very refreshing.
0:10:07 > 0:10:11The whole thing feels to me like a very sophisticated rhubarb crumble.
0:10:13 > 0:10:15I was just expecting a little bit more here from you.
0:10:15 > 0:10:17You know, if you're going to put a rose petal on a plate,
0:10:17 > 0:10:19do something to it so that I can eat it.
0:10:19 > 0:10:21Take the pretty rose out of the equation,
0:10:21 > 0:10:24the jelly with the lime works very, very well.
0:10:24 > 0:10:26The sorbet is delicious.
0:10:26 > 0:10:28Thank you.
0:10:28 > 0:10:30I don't think that custard is evident enough
0:10:30 > 0:10:32to be a part of this dish.
0:10:32 > 0:10:36There's only a couple of drops and Gregg's eaten what was there.
0:10:36 > 0:10:37I'm a huge fan of rhubarb,
0:10:37 > 0:10:40I love the flavours of the rhubarb that you have on this dessert.
0:10:40 > 0:10:42Thank you.
0:10:46 > 0:10:48It was a risk to do pastry, I knew it was a risk.
0:10:50 > 0:10:52But no risk, no reward, do you know what I mean?
0:10:52 > 0:10:54I can't keep getting through on a good red wine sauce.
0:10:56 > 0:11:01Elly's Southwest-inspired dish is clotted cream parfait,
0:11:01 > 0:11:04a feuilletine wafer, burnt butter crumb,
0:11:04 > 0:11:09apple jelly, caramel puree, hazelnuts,
0:11:09 > 0:11:13sultanas poached in apple syrup and an apple sorbet.
0:11:17 > 0:11:19What I love is that parfait.
0:11:19 > 0:11:24Wow, it's like cutting through double cream that's ice-cold,
0:11:24 > 0:11:27surrounded with that lovely little biscuit around the outside,
0:11:27 > 0:11:28then you just hit the sorbet,
0:11:28 > 0:11:30and it just refreshes your palate and sort of
0:11:30 > 0:11:32brings you back down to earth again.
0:11:32 > 0:11:34Fabulously balanced dessert.
0:11:34 > 0:11:35I love it.
0:11:37 > 0:11:39It's just spot on.
0:11:39 > 0:11:42I don't know what your fears are being weak in the pastry,
0:11:42 > 0:11:44because this is a testament, for me,
0:11:44 > 0:11:46of a very strong chef in the pastry department.
0:11:48 > 0:11:51I loved tucking into your little bits and pieces.
0:11:51 > 0:11:53The jelly, the caramel.
0:11:53 > 0:11:55However, that's a little sweet for me.
0:11:55 > 0:11:56OK.
0:11:56 > 0:11:59- He didn't like it, look.- I know.
0:11:59 > 0:12:00They all ate it.
0:12:01 > 0:12:04Marcus was diving in like a schoolboy,
0:12:04 > 0:12:05Monica on the other side like a schoolgirl,
0:12:05 > 0:12:09I was trying to be more professional about it, and hardly got a glimpse.
0:12:12 > 0:12:15Ah! That was amazing.
0:12:15 > 0:12:18I pulled it off, and they absolutely loved it.
0:12:18 > 0:12:21(Well done! You smashed it!)
0:12:29 > 0:12:30Great cook-off. Lovely to see them cook food
0:12:30 > 0:12:32from the regions that mean so much to them,
0:12:32 > 0:12:35and I think they actually brought out the flavours
0:12:35 > 0:12:37of those regions brilliantly.
0:12:37 > 0:12:40My favourite of the day is Elly.
0:12:40 > 0:12:43It was a beautiful-looking plate of food and it tasted delicious.
0:12:43 > 0:12:45Elly's dessert was an absolute triumph.
0:12:45 > 0:12:46I think she did a great job.
0:12:47 > 0:12:50I loved Gary's dish of haggis, neeps and tatties.
0:12:50 > 0:12:52He'd refined a Scottish classic.
0:12:52 > 0:12:57I thought it had great flavour and the haggis pasty tasted delicious.
0:12:57 > 0:12:59Do Elly and Gary make it through to the final three?
0:12:59 > 0:13:01Absolutely!
0:13:02 > 0:13:08That means we have to decide between Arnaud and Matt.
0:13:08 > 0:13:11I think Arnaud's dish was very true to him.
0:13:11 > 0:13:13The combination of the zander
0:13:13 > 0:13:15and the water crayfish were fabulous.
0:13:15 > 0:13:18The sauce was a little bit on the weird side.
0:13:18 > 0:13:21It could've just done with a little bit more refinement.
0:13:21 > 0:13:23I thought it was a nice-tasting plate of food from Arnaud,
0:13:23 > 0:13:26but it just wasn't one of the greatest ones I've had from him,
0:13:26 > 0:13:28and I know he can do better.
0:13:29 > 0:13:32I really enjoyed Matt's flavours.
0:13:32 > 0:13:34I thought the flavours of rhubarb were fantastic,
0:13:34 > 0:13:36a little bit of lime in there as well.
0:13:36 > 0:13:38I didn't think the presentation was great.
0:13:38 > 0:13:40The rhubarb dish had great flavour.
0:13:40 > 0:13:42The sorbet was absolutely delicious and refreshing.
0:13:42 > 0:13:45Today's dish was just missing one element.
0:13:45 > 0:13:47You know, just crystallise those rose petals for me.
0:13:47 > 0:13:50That would've just lifted that dish to a whole new level.
0:13:52 > 0:13:56One of these guys is going to make it through to the final three.
0:13:56 > 0:13:58Which one?
0:14:16 > 0:14:18It is a bittersweet moment for us.
0:14:18 > 0:14:20We're going to discover our final three.
0:14:22 > 0:14:25But unfortunately, we're going to have to lose one of you.
0:14:30 > 0:14:34The chef leaving the competition is...
0:14:48 > 0:14:49..Arnaud.
0:14:55 > 0:14:58- Thank you.- Arnaud, thank you very much.- Great competition.
0:14:58 > 0:14:59- Thank you.- Well done.- Thank you.
0:14:59 > 0:15:00Thank you, Arnaud.
0:15:11 > 0:15:13I'm disappointed, but I think it's fair.
0:15:15 > 0:15:16I've given it my best shot.
0:15:16 > 0:15:19Overall, it's been a great experience.
0:15:23 > 0:15:24I think I've done myself proud.
0:15:24 > 0:15:26You know, I got through to the last four.
0:15:31 > 0:15:34But the guys who are through really deserve it.
0:15:37 > 0:15:41Congratulations! You are the final three
0:15:41 > 0:15:44of Professional MasterChef 2016.
0:15:44 > 0:15:46Fantastic!
0:15:48 > 0:15:52- Yes!- We are now sending you to Oslo in Norway,
0:15:52 > 0:15:55to work in the three-Michelin-star restaurant Maaemo.
0:15:55 > 0:15:57Woohoo! Yes!
0:15:59 > 0:16:00- Yes!- Whoo!
0:16:01 > 0:16:03Amazing!
0:16:13 > 0:16:14Norway.
0:16:16 > 0:16:21A country dominated by mountains, forests...
0:16:21 > 0:16:22and fjords.
0:16:24 > 0:16:27At its heart, the capital city of Oslo...
0:16:29 > 0:16:33..a modern metropolis surrounded by nature.
0:16:35 > 0:16:38Situated in the ultramodern city centre
0:16:38 > 0:16:40is a restaurant that has defied
0:16:40 > 0:16:42assumptions within Nordic cuisine...
0:16:44 > 0:16:46..Maaemo,
0:16:46 > 0:16:50brainchild of visionary chef Esben Holmboe Bang.
0:16:50 > 0:16:52The name of the restaurant, Maaemo, is an old Norse
0:16:52 > 0:16:55word that means "Mother Earth"
0:16:55 > 0:16:56or "All that is living".
0:16:58 > 0:17:02We want this restaurant to celebrate nature.
0:17:02 > 0:17:05We can really feast on the natural bounty of our surroundings.
0:17:07 > 0:17:12Esben's 20-course tasting menu takes the diner on a journey
0:17:12 > 0:17:15of Norwegian tradition,
0:17:15 > 0:17:18drawing inspiration from as far back as the Viking age.
0:17:21 > 0:17:26This is a country that's been poor for so long,
0:17:26 > 0:17:28and rough, rough winters!
0:17:28 > 0:17:33So it's all about "How can we make produce last?"
0:17:36 > 0:17:39There's a lot of curing, smoking, pickling.
0:17:39 > 0:17:40It was all about surviving.
0:17:42 > 0:17:44Now, we don't do it to survive any more,
0:17:44 > 0:17:46but it's still part of our DNA,
0:17:46 > 0:17:49who we are as a nation, so I feel like,
0:17:49 > 0:17:52obviously, we have to do the same.
0:17:52 > 0:17:55In 2012, just 15 months after opening,
0:17:55 > 0:17:58Esben was awarded two-Michelin-star status,
0:17:58 > 0:18:01followed by another earlier this year,
0:18:01 > 0:18:08making Maaemo the first restaurant in Norway ever to hold three stars.
0:18:08 > 0:18:11The three Michelin stars we got for something we've done.
0:18:13 > 0:18:15I don't care about that. I don't care about what we've done.
0:18:15 > 0:18:17It's what we do today - that's what matters!
0:18:30 > 0:18:33The opportunity to work in a Scandinavian restaurant
0:18:33 > 0:18:36that is absolutely at the cutting edge of world cuisine.
0:18:36 > 0:18:38It's going to be incredible.
0:18:39 > 0:18:42It's the restaurant that everyone is talking about.
0:18:42 > 0:18:44The food is something that you've never experienced.
0:18:44 > 0:18:46The flavour, the combinations.
0:18:46 > 0:18:48I want to learn new things,
0:18:48 > 0:18:49something that I've never done before,
0:18:49 > 0:18:51cos that's, you know, that's what it's all about.
0:18:53 > 0:18:55Being here, in this wonderful setting,
0:18:55 > 0:18:57about to go into a three-star Michelin restaurant
0:18:57 > 0:18:59and to experience that and watch it
0:18:59 > 0:19:01and taste and the smells and the atmosphere -
0:19:01 > 0:19:02it's going to be insane.
0:19:04 > 0:19:08For chefs that are coming to work here, they have to have eagerness.
0:19:09 > 0:19:11But I expect them to give everything.
0:19:11 > 0:19:15Everything! Like WE do every single day.
0:19:18 > 0:19:20- Hi, guys.- Hi. - Hi.- Hello.
0:19:20 > 0:19:23I'm going to show you a few dishes that we have on the menu now,
0:19:23 > 0:19:26just to give you an idea of what we are doing here
0:19:26 > 0:19:28and a little bit of the background of the restaurant,
0:19:28 > 0:19:30a little bit about the philosophy,
0:19:30 > 0:19:34how we approach our cooking and our produce, OK?
0:19:35 > 0:19:40The first dish is an emulsion of raw Norwegian oysters...
0:19:40 > 0:19:43covered with an oyster and mussel gel
0:19:43 > 0:19:46and a warm sauce made from dill oil and mussels.
0:19:48 > 0:19:52The taste of everything you dream the sea would taste like.
0:19:54 > 0:19:59I wanted to make an oyster dish that had an intense flavour of oysters,
0:19:59 > 0:20:03but not necessarily that texture of oysters.
0:20:03 > 0:20:04So, what we did is,
0:20:04 > 0:20:08we made an emulsion and this is basically oyster and oil.
0:20:08 > 0:20:11That's all it is. The next thing we have here -
0:20:11 > 0:20:15this is a gel made out of oyster and mussels.
0:20:15 > 0:20:16It's very intense.
0:20:16 > 0:20:19So we're going to put that on top and this is obviously...
0:20:19 > 0:20:21It represents the sea.
0:20:22 > 0:20:26The last thing we are going to do is we have this sauce...
0:20:27 > 0:20:29..made out of mussels and dill.
0:20:29 > 0:20:32The actual growing season, when we can get dill, is quite short,
0:20:32 > 0:20:34so this is an oil that we do in the summertime.
0:20:34 > 0:20:36So we're going to spoon that over,
0:20:36 > 0:20:39and that's going to give the hot sauce
0:20:39 > 0:20:41and the slightly cool oyster.
0:20:41 > 0:20:42For me, it's a perfect marriage.
0:20:45 > 0:20:48There you go. That's dish one.
0:20:56 > 0:20:59- Oh, wow!- Do you like it? - Yeah, wow!
0:21:01 > 0:21:02- An amazing dish.- Mm-hm?
0:21:02 > 0:21:05I mean, it's incredible. There's three elements to that, is it?
0:21:05 > 0:21:06This is what it's about for us.
0:21:06 > 0:21:08- Yeah.- It's not complicated food.
0:21:08 > 0:21:11- Yeah.- Our dishes, normally, is three, maximum four, ingredients.
0:21:13 > 0:21:14The presentation is beautiful but simple.
0:21:14 > 0:21:17It just shows that you don't have to put loads and loads and loads and
0:21:17 > 0:21:20loads of different things on a plate for it to be absolutely incredible.
0:21:23 > 0:21:25So, the next dish we're going to show you is scallop.
0:21:25 > 0:21:27Again, we're going to try and keep it simple
0:21:27 > 0:21:30and let the produce really speak for itself.
0:21:30 > 0:21:34The hand-dived scallops, from the Norwegian coastline,
0:21:34 > 0:21:37are considered some of the finest in the world.
0:21:39 > 0:21:43Exceptional produce is the key of this dish.
0:21:43 > 0:21:46To enhance the flavour,
0:21:46 > 0:21:49the scallops are cooked in their shell on a yakitori charcoal grill
0:21:49 > 0:21:51for no more than three minutes.
0:21:52 > 0:21:54Right, here I have a cream of celeriac.
0:21:54 > 0:21:58Now, scallop and celeriac is one of those classical marriages.
0:21:58 > 0:22:01And I'm not afraid to do that.
0:22:01 > 0:22:03We just want to do it a little bit better than everybody else.
0:22:05 > 0:22:08The scallop is evenly sliced...
0:22:08 > 0:22:10Perfectly cooked.
0:22:10 > 0:22:12..then covered with small discs of apple.
0:22:12 > 0:22:16So we want each bite of the scallop to have a little bit of the acidity
0:22:16 > 0:22:18from these fresh apples.
0:22:19 > 0:22:21Raw celeriac, dusted with leek ash.
0:22:22 > 0:22:26Now, the leek ash will add some bitterness
0:22:26 > 0:22:28that you need in this dish,
0:22:28 > 0:22:30because there's quite a lot of sweetness.
0:22:30 > 0:22:34And finally, oxalis - a member of the sorrel family.
0:22:36 > 0:22:38So you want nearly all of the scallop to be covered up?
0:22:38 > 0:22:40I want it just to feel natural, you know.
0:22:40 > 0:22:42Don't think that you have to cover this up.
0:22:42 > 0:22:44I don't think like that. When you plate it,
0:22:44 > 0:22:45let it come to you really natural, you know.
0:22:48 > 0:22:50There we are.
0:22:50 > 0:22:53The sauce is the juice from the grilling.
0:22:53 > 0:22:55And we split it up with a little bit of smoked butter.
0:22:55 > 0:22:56OK?
0:22:58 > 0:22:59So that's the second dish here.
0:23:09 > 0:23:11There's nothing ground-breaking
0:23:11 > 0:23:14about celeriac, apple and scallop, you know?
0:23:14 > 0:23:17But when you get the quality of the produce that we get here,
0:23:17 > 0:23:19you can just make it that much better.
0:23:19 > 0:23:22- Yeah, absolutely.- That is amazing.
0:23:22 > 0:23:26The final dish is Esben's interpretation
0:23:26 > 0:23:28of strawberries and cream.
0:23:28 > 0:23:30It's like going on a picnic in the summertime, you know?
0:23:33 > 0:23:38For me, eating strawberries is eating in the garden as a kid.
0:23:39 > 0:23:42It's transporting the diner back to their childhood.
0:23:43 > 0:23:48The dish starts with strawberries compressed in a strawberry infusion.
0:23:48 > 0:23:51Then we put a little bit of cream, fresh cream,
0:23:51 > 0:23:53that we just infuse with roses.
0:23:53 > 0:23:55And then we cover it with this disc
0:23:55 > 0:23:57that we made out of pickled roses from last year.
0:23:58 > 0:24:01We had actual roses growing in our garden,
0:24:01 > 0:24:05so you'd smell the roses, eat the strawberries, cream, sugar.
0:24:05 > 0:24:09You know, it's just one of those most cliched, but beautiful things.
0:24:09 > 0:24:12A second dish of rose creme patissiere
0:24:12 > 0:24:16is topped with strawberry and pickled rose jelly.
0:24:16 > 0:24:20While you eat that, you get a little soda...
0:24:20 > 0:24:22on the side of strawberries.
0:24:24 > 0:24:25And that's it.
0:24:33 > 0:24:35That is so delicious.
0:24:35 > 0:24:37I could eat about three.
0:24:37 > 0:24:39It's done exactly what it says on the tin -
0:24:39 > 0:24:42it's transported you back to your youth.
0:24:42 > 0:24:44And so, guys, you've seen a little bit about what we do here.
0:24:44 > 0:24:46The next thing we are going to do,
0:24:46 > 0:24:48I would like you guys to cook for me.
0:24:48 > 0:24:49And I would like for both, of course,
0:24:49 > 0:24:51your personalities to shine through,
0:24:51 > 0:24:52but I want to take...
0:24:52 > 0:24:55that you take something away from what I showed you as well.
0:24:58 > 0:25:02Esben's philosophy is to use only Norwegian ingredients...
0:25:03 > 0:25:06..sourcing organic produce from local farms
0:25:06 > 0:25:10and seafood from along the country's 25,000km coastline.
0:25:15 > 0:25:18This is a lovely little ingredient list I've put together for you.
0:25:18 > 0:25:20And obviously very seasonal.
0:25:20 > 0:25:23In the centre, we have these mahogany clams.
0:25:23 > 0:25:24These are coming from Nordskott,
0:25:24 > 0:25:26which is right in the Arctic Circle.
0:25:26 > 0:25:28They can be up to 300 years old.
0:25:28 > 0:25:31So treat them with a bit of respect.
0:25:31 > 0:25:33So these scallops hand-dived, much like the mahogany clams.
0:25:33 > 0:25:35A bit of mackerel as well, just fresh fish,
0:25:35 > 0:25:37like some of the pickles that we have here,
0:25:37 > 0:25:39can be a couple of years old.
0:25:39 > 0:25:42A lot of these flowers are coming from Ekeberg Park
0:25:42 > 0:25:43which looks down from Oslo.
0:25:43 > 0:25:46These forest ants that we've lovingly picked out for you today,
0:25:46 > 0:25:48definitely worth trying.
0:25:48 > 0:25:51These are something that we refer to as being like a Nordic lemon.
0:25:51 > 0:25:53Dig in, man, and enjoy yourselves.
0:25:53 > 0:25:55Just make sure you have some fun, yeah?
0:25:55 > 0:25:56- Thank you.- Thank you.
0:26:00 > 0:26:02Wow.
0:26:09 > 0:26:11That is nuts!
0:26:11 > 0:26:13That's incredible! Have you tried them? Ants!
0:26:17 > 0:26:20That is not what you would expect.
0:26:20 > 0:26:23- That's amazing!- It's mad, innit? It's just really citrusy, isn't it?
0:26:23 > 0:26:25See, this - you'd trip over this
0:26:25 > 0:26:29when you take your dog for a walk at home in the UK,
0:26:29 > 0:26:30and it tastes like...
0:26:32 > 0:26:34..pineapple! What?!
0:26:34 > 0:26:37It's a different kitchen, different food, different produce.
0:26:37 > 0:26:39You know, there's no lemons, no limes,
0:26:39 > 0:26:40so you've got to think outside the box.
0:26:42 > 0:26:45All I expect is something personal.
0:26:45 > 0:26:49I expect them to show me something that means something to them,
0:26:49 > 0:26:51that shows that they have an understanding
0:26:51 > 0:26:53about cooking with their hands
0:26:53 > 0:26:56and they have some understanding about cooking with their mind.
0:26:58 > 0:27:00That's what I'm hoping to see.
0:27:04 > 0:27:07Gary has gone straight for the mahogany clams.
0:27:09 > 0:27:11He was talking a lot earlier about his childhood, you know,
0:27:11 > 0:27:13and the first thing that I ever think about
0:27:13 > 0:27:15when I see clams and mussels
0:27:15 > 0:27:19reminds me of going to Helensburgh, near where I live, and picking them.
0:27:19 > 0:27:20The gooseberries as well.
0:27:20 > 0:27:22It was the only thing that ever grew in my garden.
0:27:23 > 0:27:27So I'm just going to take some of that kind of childhood inspiration
0:27:27 > 0:27:29and see if I can put it on a plate.
0:27:30 > 0:27:32OK, so I'm going to do roasted fennel,
0:27:32 > 0:27:35pickled fennel, and then scalloped,
0:27:35 > 0:27:37but I was going to do it how...
0:27:37 > 0:27:39Cos I didn't want to do, you know, copy what he did this morning,
0:27:39 > 0:27:43so I'm going to do how I normally do them.
0:27:43 > 0:27:45To go with the scallop and fennel,
0:27:45 > 0:27:48Elly is using the unripe pickled grapes.
0:27:49 > 0:27:52You know, that's a classic flavour with scallop,
0:27:52 > 0:27:54so altogether, hopefully,
0:27:54 > 0:27:56I can deliver today, and he loves what I've done.
0:27:57 > 0:27:59I'm going to do something with this mackerel.
0:27:59 > 0:28:01It's so fresh. But I'm thinking of hardly even touching it,
0:28:01 > 0:28:03just doing like a mackerel tartare.
0:28:03 > 0:28:06Something with the beetroot. Two ingredients on the plate.
0:28:06 > 0:28:08Very simple, which is what I'm all about.
0:28:08 > 0:28:09And, hopefully, it's tasty!
0:28:13 > 0:28:14Well, since it's summer right now,
0:28:14 > 0:28:19I really hope that we get something that's alive and vibrant,
0:28:19 > 0:28:22and at the same time, has that sense of restraint.
0:28:22 > 0:28:24- Yeah.- That they know when to stop.
0:28:25 > 0:28:28Are you doing 375 components to your dish, Gaz?
0:28:28 > 0:28:30No, just the 300.
0:28:30 > 0:28:31- Oh?- I've cut back.
0:28:32 > 0:28:35Elly is first up, with her scallop dish.
0:28:36 > 0:28:39So I've been asked by Monica and Marcus to let myself go.
0:28:39 > 0:28:41I think I have in this.
0:28:41 > 0:28:43I'm going to try my best to showcase what, you know,
0:28:43 > 0:28:46we've learned this morning with the local produce we've got behind us.
0:28:50 > 0:28:52It's been an amazing experience so far,
0:28:52 > 0:28:55so I'm looking forward to doing this and getting some feedback.
0:28:57 > 0:28:59To be honest, that is probably one of the simplest dishes
0:28:59 > 0:29:00I've cooked in the whole competition,
0:29:00 > 0:29:02so, hopefully, it goes down a storm.
0:29:11 > 0:29:14- Wow!- Lovely!- Ooh!
0:29:14 > 0:29:20Elly's dish is roasted scallop, barbecued baby fennel,
0:29:20 > 0:29:23pickled unripe grapes, lovage,
0:29:23 > 0:29:27pineapple weed and a burnt butter sauce.
0:29:27 > 0:29:30- It looks really good. - Yeah, it looks really nice.
0:29:30 > 0:29:31This looks inviting...
0:29:31 > 0:29:33- Yeah.- ..the caramelisation!
0:29:42 > 0:29:45There is something about the caramelised scallops,
0:29:45 > 0:29:47the brown butter, there's something...
0:29:47 > 0:29:50It's very, like, an easy, accessible flavour.
0:29:50 > 0:29:54The thing that I don't like is the fennel.
0:29:54 > 0:29:57- I'm not a big fan of fennel... - OK.- ..to begin with.
0:29:57 > 0:30:02But what I did like was the grapes, the brown butter and the scallop.
0:30:03 > 0:30:05That, for me, was the dish.
0:30:06 > 0:30:09As the dish goes, overall, I very much enjoyed it.
0:30:09 > 0:30:11The flavours are very direct here.
0:30:11 > 0:30:13Everything you see on the plate, you taste,
0:30:13 > 0:30:15and I think that's really important, you know.
0:30:20 > 0:30:21It was good.
0:30:21 > 0:30:25It was probably the most comfortable I've been.
0:30:25 > 0:30:27Just... I was prepped in five minutes!
0:30:29 > 0:30:30I thought it was too simple!
0:30:32 > 0:30:33He loved it, though.
0:30:33 > 0:30:35It's quite surreal, weird, this.
0:30:35 > 0:30:38It's like... "Here's a loads of amazing ingredients
0:30:38 > 0:30:40"you've never used before - crack on."
0:30:44 > 0:30:47Yeah, you've just got to jump in headfirst.
0:30:47 > 0:30:48Don't overthink it.
0:31:02 > 0:31:03Yeah, I'm done.
0:31:03 > 0:31:05I might take them off.
0:31:06 > 0:31:09Yeah. I've just took the wilted beetroot leaves off.
0:31:09 > 0:31:11Although they taste very nice...
0:31:11 > 0:31:13they just crowded the plate a little bit for me.
0:31:20 > 0:31:22- ESBEN WHISTLES - Nice.
0:31:23 > 0:31:24All right.
0:31:24 > 0:31:29Matt has served mackerel tartare with elderflower pickle,
0:31:29 > 0:31:32beetroot and blackcurrant puree,
0:31:32 > 0:31:35sliced beetroot pickled in balsamic vinegar,
0:31:35 > 0:31:39pickled blackcurrants, with marigold and nasturtium flowers.
0:31:41 > 0:31:43I feel like it's a bit too big.
0:31:55 > 0:31:57For me, um, I like the earthiness of
0:31:57 > 0:31:59the beet to go with the mackerel.
0:31:59 > 0:32:02I do feel like the mackerel becomes a bit clumsy.
0:32:02 > 0:32:04If you'd smoked the fish,
0:32:04 > 0:32:07- that would've resonated well, I think, with the...- The beetroot?
0:32:07 > 0:32:10- ..the beet more.- Yeah. Maybe, yeah.
0:32:10 > 0:32:13What I do like is the fact that you were able to show restraint.
0:32:13 > 0:32:16You chose your three ingredients and that what's you were like -
0:32:16 > 0:32:18"This is what I'm going to build my dish around."
0:32:18 > 0:32:20- OK.- That, I really liked.
0:32:21 > 0:32:23I actually liked the mackerel tartare quite a bit.
0:32:23 > 0:32:27The onions through it, it reminds me a lot of what I grew up with eating,
0:32:27 > 0:32:30- like catching mackerel off the coast with my brother.- Mm.
0:32:30 > 0:32:32But it needs a bit of refinement, I would think, for sure.
0:32:42 > 0:32:44It was a difficult challenge to do, that.
0:32:44 > 0:32:47It was clumsy, it was always going to be clumsy.
0:32:47 > 0:32:48I thought all the flavours worked.
0:32:48 > 0:32:50Maybe the flavours worked independently
0:32:50 > 0:32:51better than they did together.
0:32:58 > 0:33:00I'm using the mahogany clams.
0:33:00 > 0:33:02It's something I've never done before.
0:33:03 > 0:33:05It's given me an incredible flavour. It really has.
0:33:15 > 0:33:16Well, I think it's going to eat really well.
0:33:16 > 0:33:19Let's hope the guys downstairs do.
0:33:19 > 0:33:23Fingers crossed I've done these amazing mahogany clams justice.
0:33:23 > 0:33:24A lot of pressure.
0:33:28 > 0:33:30Chef.
0:33:30 > 0:33:31Oh, wow.
0:33:34 > 0:33:36- Well, you can smell the sea, no? - Yeah. I love it.
0:33:38 > 0:33:43Gary has served mahogany clams marinated in dill pickle,
0:33:43 > 0:33:46wilted gooseberries, pickled onion,
0:33:46 > 0:33:48Scots pine,
0:33:48 > 0:33:52wheat grains cooked in clam stock and marigold petals,
0:33:52 > 0:33:56with a sauce made from mahogany clam stock and butter.
0:33:58 > 0:34:00The inspiration behind it, when I picked the ingredients,
0:34:00 > 0:34:03was just there was lots of things that reminded me
0:34:03 > 0:34:05of being a kid on the West Coast of Scotland.
0:34:05 > 0:34:08Gooseberries was the only thing that ever grew in my garden at home...
0:34:08 > 0:34:10- Oh, yeah? - ..so we always had gooseberries.
0:34:10 > 0:34:12- Yeah.- So...
0:34:24 > 0:34:25You know what?
0:34:27 > 0:34:29- I really, really like it.- Yeah?
0:34:31 > 0:34:34I actually really, really, really like this dish.
0:34:34 > 0:34:37And the thing I like about it is that the clam tastes of clam.
0:34:37 > 0:34:39- Yeah.- You know?
0:34:39 > 0:34:43But then you've got all these sweet and acidic notes coming through,
0:34:43 > 0:34:47and that salted, buttery situation you've got going in your sauce,
0:34:47 > 0:34:50that makes it luxurious to eat, you know?
0:34:50 > 0:34:51I really like it.
0:34:51 > 0:34:54I feel like you took what we do here,
0:34:54 > 0:34:56but you made it your own.
0:34:56 > 0:34:58- I'm glad you've enjoyed it. - Really enjoyed it.
0:34:58 > 0:35:01- I'm very impressed. - Very impressed.- Super impressed.
0:35:12 > 0:35:14Amazing!
0:35:14 > 0:35:18Cooking for one of the best chefs in the world and him enjoying it,
0:35:18 > 0:35:21you know, and actually understanding what I was trying to do
0:35:21 > 0:35:23was just incredible.
0:35:23 > 0:35:26It was an immense experience, really was.
0:35:31 > 0:35:34Well, I think, overall, I'm really impressed.
0:35:35 > 0:35:39They showed that they are cooks. They can cook.
0:35:39 > 0:35:41Now, the question is,
0:35:41 > 0:35:45are they going to be able to fast adapt to the way we work?
0:35:48 > 0:35:50That's going to be interesting to see.
0:36:01 > 0:36:04The first test is over.
0:36:04 > 0:36:06But the finalists are about to face
0:36:06 > 0:36:09the biggest challenge of their culinary careers.
0:36:10 > 0:36:13For one night, they have been given the honour of joining
0:36:13 > 0:36:18Esben's brigade of elite chefs for evening service.
0:36:22 > 0:36:24In just a few hours,
0:36:24 > 0:36:26they will be feeding paying customers
0:36:26 > 0:36:29who have waited months to eat at the restaurant.
0:36:31 > 0:36:33I think the challenge today...
0:36:33 > 0:36:35is to get through the day.
0:36:35 > 0:36:37Cos it's going to be tough!
0:36:38 > 0:36:41Each contestant will be in charge of two courses
0:36:41 > 0:36:44on tonight's 20-course tasting menu.
0:36:46 > 0:36:50Elly will be responsible for Esben's signature oyster dish
0:36:50 > 0:36:51and one other course,
0:36:51 > 0:36:55using a traditional Norwegian preservation technique -
0:36:55 > 0:36:59months-old fermented trout known as rakfisk.
0:37:01 > 0:37:03The key on this dish here is our fermented trout.
0:37:03 > 0:37:05So this is trout that's been salted
0:37:05 > 0:37:09and laid in barrels for months and months
0:37:09 > 0:37:11- until it rots, basically.- OK.
0:37:13 > 0:37:17Added to the fermented trout mix is horseradish gel,
0:37:17 > 0:37:20followed by bitter cress.
0:37:20 > 0:37:24And then we're going to cover it with these grilled strips of leek.
0:37:27 > 0:37:29And you see you get, like, a resemblance of
0:37:29 > 0:37:31kind of almost like a shallot.
0:37:31 > 0:37:33- Right?- Yeah.- You see that?
0:37:34 > 0:37:38Fresh dill sprayed with apple pickle is carefully laid on top.
0:37:39 > 0:37:44And to accompany it is a grilled lettuce and scallop garum sauce.
0:37:44 > 0:37:46- I'm going to finish it off table-side, OK?- OK.
0:37:46 > 0:37:49And we're going to be a generous amount of sauce
0:37:49 > 0:37:50right next to it, like this.
0:37:54 > 0:37:57- What do you think? - I think that's beautiful.
0:38:00 > 0:38:02- It's quite funky, no? - ESBEN LAUGHS
0:38:02 > 0:38:05- The leek's really nice. It's so fresh.- Mm-hm.
0:38:05 > 0:38:06Mmm, really nice.
0:38:06 > 0:38:09How do you like the fish? Is it too much, or what do you think?
0:38:09 > 0:38:11I really like it. I think it balances out together.
0:38:11 > 0:38:14- Like, the crunchiness of the leek. - Mm-hm.- And then the cold of the...
0:38:14 > 0:38:18- The sauce, yeah?- ..the sauce. - Yeah.- Yeah, I really like it.
0:38:19 > 0:38:23Matt will be in charge of Esben's scallop course
0:38:23 > 0:38:25and will also be responsible for
0:38:25 > 0:38:27one of the most traditional dishes in Norway.
0:38:28 > 0:38:32This is something people would eat at special occasions.
0:38:32 > 0:38:33It's a luxurious dish.
0:38:33 > 0:38:35It's not lobster and caviar,
0:38:35 > 0:38:39but, for me, it has just as luxurious a feel.
0:38:42 > 0:38:45This is a traditional Norwegian porridge called rommegrot,
0:38:45 > 0:38:48and it's made out of an extremely sour cream.
0:38:48 > 0:38:50It's super simple.
0:38:50 > 0:38:53- You take your cream, you pour it in the bottom, like that, OK?- OK.
0:38:53 > 0:38:57This is a reindeer heart that's been salted, smoked and dried.
0:38:57 > 0:39:00- But this is a classical way of preserving a piece of meat.- OK.
0:39:02 > 0:39:05'It's not like we're going around killing Santa's little helper.'
0:39:05 > 0:39:09We have a vast majority of reindeer in the northern part of Norway.
0:39:09 > 0:39:11So, you've got some cured and smoked reindeer heart
0:39:11 > 0:39:13that you're going to cover the cream with, you see?
0:39:15 > 0:39:16So it doesn't take much,
0:39:16 > 0:39:19but nevertheless, you need to be VERY focused.
0:39:19 > 0:39:24The dish is finished table-side with brown butter and plum vinegar.
0:39:27 > 0:39:29It's the simple things like this
0:39:29 > 0:39:32that is the most complex to master, you know?
0:39:32 > 0:39:35Because you have to perfect everything,
0:39:35 > 0:39:38otherwise there's no point, because it's SO transparent.
0:39:38 > 0:39:39If you mess anything up with this...
0:39:41 > 0:39:43..everything falls apart.
0:39:43 > 0:39:47Found out that the porridge actually with a vessel made out of wood,
0:39:47 > 0:39:50- it tastes better.- Wow! OK.
0:39:55 > 0:39:58- Wow.- How's that making you feel? Norwegian?
0:39:58 > 0:40:02It's nothing like I've ever tested in my life before.
0:40:02 > 0:40:03- It's brilliant.- Good.
0:40:03 > 0:40:06So, man, are you comfortable with your two dishes?
0:40:06 > 0:40:08I wouldn't say I'm comfortable. I'm excited to do it, and I'll be focused
0:40:08 > 0:40:10I'll do what I can do,
0:40:10 > 0:40:12and I'll ask everybody for as much help as possible, and...
0:40:12 > 0:40:14- And then we'll see if anybody helps you.- Yeah!
0:40:14 > 0:40:16- That's going to be interesting. - Yeah.
0:40:19 > 0:40:21The approach to the food is incredible.
0:40:21 > 0:40:23Like, I've learned more in the last half-hour
0:40:23 > 0:40:24than I've done in the last 14 years.
0:40:27 > 0:40:28Wow!
0:40:28 > 0:40:31Blown away. Absolutely blown away.
0:40:32 > 0:40:36Gary will finish the meal with Esben's strawberries and cream.
0:40:36 > 0:40:38But before that, he'll be tasked with
0:40:38 > 0:40:41a fish course of lightly-brined mackerel,
0:40:41 > 0:40:46topped with a ramson gel, a type of wild garlic.
0:40:46 > 0:40:49These flowers come from a small farm nearby.
0:40:50 > 0:40:52And then we spray these with a little bit of apple.
0:40:54 > 0:40:58And then we have our time to put it on nicely, OK?
0:40:58 > 0:41:00So we're going to cover the fish up
0:41:00 > 0:41:02with these beautiful...
0:41:02 > 0:41:05fragrant...flowers.
0:41:06 > 0:41:09And the important bit here is to be fast,
0:41:09 > 0:41:12but it has to look perfect.
0:41:12 > 0:41:15And then we have a beautiful acidic vinaigrette
0:41:15 > 0:41:18with apple and ramson.
0:41:19 > 0:41:21- What do you think?- Stunning.
0:41:23 > 0:41:24Absolutely beautiful.
0:41:26 > 0:41:28I think one thing that's nice to communicate
0:41:28 > 0:41:31- is the locality and the seasonality of this.- Yeah.
0:41:31 > 0:41:33So, the mackerel's coming from this Oslo fjord.
0:41:33 > 0:41:34You can see it there.
0:41:34 > 0:41:37The ramsons coming from Ekeberg Park - you can see it!
0:41:37 > 0:41:40It's a complete representation of the season of right now!
0:41:40 > 0:41:42- Yeah.- Here!- Yeah.
0:41:49 > 0:41:52- You like it?- Yeah, it's incredible. So powerful a flavour, isn't it?
0:41:52 > 0:41:54It's very vibrant! Alive.
0:41:54 > 0:41:56Every mouthful's different depending on the flower that you get.
0:41:56 > 0:41:58Exactly. Yes.
0:41:58 > 0:42:01And again, what is very important to focus on tonight in service
0:42:01 > 0:42:03is don't stress.
0:42:03 > 0:42:06- Yeah, yeah. - Stay focused, keep timing.
0:42:06 > 0:42:08You're going to be fine.
0:42:08 > 0:42:11- Looking forward to it. Really looking forward to it.- Good.
0:42:14 > 0:42:16Attention to detail's incredible.
0:42:16 > 0:42:19The eye that the chefs have got here is incredible, you know.
0:42:19 > 0:42:23And it's just those finer points that make the difference, I think.
0:42:36 > 0:42:38I'm quite nervous, but I'm going to set that aside
0:42:38 > 0:42:40and concentrate on the task that I've got given.
0:42:40 > 0:42:42I'm looking forward to the two dishes that I'm doing
0:42:42 > 0:42:44cos they're absolutely amazing.
0:42:45 > 0:42:47Yeah, it's mad I've got to send it out to paying customers.
0:42:47 > 0:42:49But it's another experience.
0:42:49 > 0:42:51I've got an opportunity to do a service with this guy,
0:42:51 > 0:42:53which is...amazing.
0:42:55 > 0:42:58The experience so far here's been incredible.
0:42:58 > 0:43:01But to be cooking in service,
0:43:01 > 0:43:03I'm going to make the absolute most of that.
0:43:06 > 0:43:11Many a chef in the world would love this opportunity, to be in this -
0:43:11 > 0:43:12a three-Michelin kitchen.
0:43:13 > 0:43:16- MARCUS:- There's a huge amount of pressure for our three chefs.
0:43:16 > 0:43:19This is a once-in-a-lifetime opportunity.
0:43:19 > 0:43:22They've got to grab it with both hands and give it their best shot.
0:43:28 > 0:43:30Splendid! How wonderful!
0:43:34 > 0:43:37What's most important is our guests in the dining room
0:43:37 > 0:43:40that's waited three months to come tonight.
0:43:40 > 0:43:41That's what matters, OK?
0:43:41 > 0:43:44- Good service. - ALL: Good service.
0:43:45 > 0:43:48They look nervous, our three.
0:43:48 > 0:43:50But I think, at the same time,
0:43:50 > 0:43:52they must be having the time of their lives in this kitchen.
0:43:52 > 0:43:54I know I would be.
0:43:55 > 0:43:57We're waiting for trout.
0:43:57 > 0:43:59- CHEFS: Ja, takk.- Ja, takk.
0:44:01 > 0:44:04So, six-centimetre pieces.
0:44:07 > 0:44:11Elly is first up, with her fermented trout dish.
0:44:11 > 0:44:13You're using a ruler to measure out a leek,
0:44:13 > 0:44:16so that shows you that everything is consistent.
0:44:17 > 0:44:19It's on another league.
0:44:19 > 0:44:21But it's exciting!
0:44:21 > 0:44:24The leek must precisely cover the trout...
0:44:24 > 0:44:26It's quite tricky.
0:44:26 > 0:44:29..to form the shape of a shallot.
0:44:29 > 0:44:30I'm shaking.
0:44:31 > 0:44:33- No pressure, Elly, yeah?- I know.
0:44:33 > 0:44:35Except to make it perfect every time.
0:44:35 > 0:44:37THEY LAUGH
0:44:37 > 0:44:38You can't have these gaps.
0:44:38 > 0:44:41- So if you have to overlap it, that's fine.- OK.
0:44:41 > 0:44:44- Don't be pressing it down.- OK. - From the sides, definitely.
0:44:47 > 0:44:49Backs.
0:44:51 > 0:44:54This one I'm not particularly happy with, yeah?
0:44:54 > 0:44:57When you're placing herbs, the negative space is as important.
0:44:57 > 0:44:59Make sure that every single one is perfect.
0:44:59 > 0:45:01These people are all the way from Taiwan just to eat here.
0:45:01 > 0:45:04They're going to all the good restaurants in Scandinavia.
0:45:04 > 0:45:05We want to come out on top, no?
0:45:08 > 0:45:10- OK.- That looks good.
0:45:13 > 0:45:16Elly's first dishes have made it to the dining room.
0:45:16 > 0:45:20He high-fived me, so...so far, so good.
0:45:20 > 0:45:23But as part of the dining experience at Maaemo,
0:45:23 > 0:45:27the chefs must also present the dishes to the customers.
0:45:27 > 0:45:29- Good evening.- Well, hello there!
0:45:35 > 0:45:40OK, so tonight, we've got fermented trout with pickled and grilled leek,
0:45:40 > 0:45:44dill, we have juice of grilled lettuce and leek oil.
0:45:44 > 0:45:47- First three-star?- Yes. It won't be the last, I hope!
0:45:47 > 0:45:50- ELLY LAUGHS - Yeah, that's my girl!
0:45:57 > 0:45:58It's a gorgeous little dish,
0:45:58 > 0:46:01but the flavour that it packs is astounding!
0:46:01 > 0:46:03Blows your mind away.
0:46:03 > 0:46:05The flavour of the fish with the leek and the juice in the bowl
0:46:05 > 0:46:07is quite extraordinary.
0:46:07 > 0:46:10This is a very complex little morsel to attempt,
0:46:10 > 0:46:14and I think it's beautiful, I think it's absolutely beautiful.
0:46:15 > 0:46:17The trout has been a success.
0:46:20 > 0:46:22But Elly is straight back in the spotlight
0:46:22 > 0:46:24with Esben's signature oyster dish.
0:46:27 > 0:46:30So this is the oyster jelly.
0:46:30 > 0:46:32I'm just cutting them out.
0:46:32 > 0:46:35I just need to make sure that I don't break any
0:46:35 > 0:46:36because they're quite fragile.
0:46:44 > 0:46:46- Is that all right? - Yeah, that great. Spot on.
0:46:46 > 0:46:48The delicate oyster and mussel gel...
0:46:50 > 0:46:53..must be gently pressed onto the emulsion.
0:46:54 > 0:46:55It's this bit I can't do.
0:46:59 > 0:47:00It's broken the gel.
0:47:02 > 0:47:03I need that oyster up now, yeah?
0:47:07 > 0:47:09Well, she put up three beautiful oysters.
0:47:09 > 0:47:11However, there was one little tear in the gel.
0:47:11 > 0:47:15It has to be perfect because the smallest thing means the world.
0:47:18 > 0:47:19Three hands on oyster, let's go.
0:47:19 > 0:47:20ALL: Ja, takk!
0:47:20 > 0:47:22Guys! Guys, come on! Three hands on oyster!
0:47:22 > 0:47:24ALL: Chef!
0:47:27 > 0:47:29All right, let's send them out, then.
0:47:30 > 0:47:33One night at a three-Michelin-star restaurant,
0:47:33 > 0:47:34like anybody, would be quite nervous,
0:47:34 > 0:47:38so I would say that she's getting along great, actually.
0:47:41 > 0:47:43- My word.- So, for your next course,
0:47:43 > 0:47:46we've got oyster emulsion with oyster jelly.
0:47:46 > 0:47:48We've got mussel cream split with dill,
0:47:48 > 0:47:50and this is chef's signature dish.
0:47:50 > 0:47:53- It's been on for five years. - Thank you, Elly.- OK.
0:47:57 > 0:47:59Mm. Whoa.
0:47:59 > 0:48:00That's lovely!
0:48:00 > 0:48:04Starts off hot, goes cold, finishes with a big smash of oyster!
0:48:04 > 0:48:06That's fabulous!
0:48:06 > 0:48:09It's amazing, absolutely amazing.
0:48:09 > 0:48:12It's deeper than the ocean. It's just delicious.
0:48:12 > 0:48:14Do you know what I want Elly to learn?
0:48:14 > 0:48:17You can create something absolutely sublime
0:48:17 > 0:48:21if you let yourself go and you truly cook from the heart.
0:48:23 > 0:48:25- I think you did well.- Thank you.
0:48:25 > 0:48:28- No issues. You had one sent back. - Thank you very much.
0:48:28 > 0:48:31And, next time you do it, nothing sent back.
0:48:31 > 0:48:33- All right.- Thank you.- Good.
0:48:36 > 0:48:38Chef seemed very happy, and that's good.
0:48:41 > 0:48:44Getting asked to do two of his dishes is massive.
0:48:46 > 0:48:49You wouldn't think you would be cooking in a three-star, and I am!
0:48:49 > 0:48:50SHE LAUGHS
0:48:55 > 0:48:57I'm pretty nervous now.
0:48:57 > 0:48:59- You make it count now, yeah? - Er, yes, Chef.
0:49:01 > 0:49:03Nine courses into the menu,
0:49:03 > 0:49:07and Matt's intricate scallop dish is up next.
0:49:07 > 0:49:08It's just getting the scallop right.
0:49:08 > 0:49:11So you've got to just get it one quarter done, turn it,
0:49:11 > 0:49:13and then it sits in its juice and the residual heat cooks it.
0:49:16 > 0:49:19- OK.- Let's go, let's go, let's go, let's go, let's go!
0:49:21 > 0:49:24It's vital that Matt garnishes the scallop quickly...
0:49:24 > 0:49:26- Speed it up there, Matt, yeah? - Yes, Chef.
0:49:26 > 0:49:28..while it's still hot.
0:49:30 > 0:49:32- We need to push on this here, Matt, now, yeah?- Yeah.
0:49:34 > 0:49:36Very beautiful, Chef, yeah. Killing it.
0:49:36 > 0:49:38Make sure we don't put the sauce on top -
0:49:38 > 0:49:39you have the sauce around, yeah?
0:49:39 > 0:49:41- Yes, Chef.- All right? That's good.
0:49:52 > 0:49:55OK, so this is your scallop that we've cooked in its shell.
0:49:55 > 0:49:59And then, on top, we've got celeriac dusted with burnt leek ash,
0:49:59 > 0:50:01apples, sorrel
0:50:01 > 0:50:04and the sauce is the same as the liqueur that it's cooked in.
0:50:04 > 0:50:07- OK, enjoy.- Thank you. - Well done.- Thank you.
0:50:09 > 0:50:12This is so delicate yet so balanced.
0:50:12 > 0:50:13This is an art.
0:50:16 > 0:50:18That is delicious.
0:50:18 > 0:50:21It's light, it's elegant - it's almost raw scallop.
0:50:21 > 0:50:23And the refreshing apple that just comes through.
0:50:23 > 0:50:25Very clever.
0:50:25 > 0:50:26We've all loved Matt's flavours.
0:50:26 > 0:50:29Hopefully, Matt has learnt the art
0:50:29 > 0:50:32of very simple but beautiful presentation.
0:50:32 > 0:50:35- Are we enough hands on this, or...? - I'll go around outside.
0:50:35 > 0:50:36I'm coming, I'm coming, I'm coming.
0:50:38 > 0:50:43There's no let up for Matt, as next up is a table of nine.
0:50:43 > 0:50:45- Come on, Matt. - Matt, this is it, yeah?
0:50:45 > 0:50:48He must keep up with the eight other chefs
0:50:48 > 0:50:51to ensure the plates are sent at exactly the same time.
0:50:53 > 0:50:56It's really interesting seeing Matt there in the middle of service.
0:50:56 > 0:51:01There's, like, ten chefs surrounding a few plates of food!
0:51:02 > 0:51:04It's like surgery!
0:51:04 > 0:51:06Chef, got nine scallops going to 80!
0:51:09 > 0:51:13Now, small, elegant dots.
0:51:13 > 0:51:17Meanwhile, Gary is getting to grips with his first mackerel dish.
0:51:22 > 0:51:24It's brilliant.
0:51:24 > 0:51:26We're just trying to make them look as natural,
0:51:26 > 0:51:27as though they're growing out the plate.
0:51:32 > 0:51:35But, spot on there, Gary. Only 29 more of those, man, yeah?
0:51:35 > 0:51:38That's fine... I'll get faster, I think.
0:51:38 > 0:51:41He's going well. No accidents so far.
0:51:42 > 0:51:45It's early, though. We'll see. There's a long way to go.
0:51:47 > 0:51:49Just feel the buzz and the amount of chefs that it takes
0:51:49 > 0:51:51to produce food at this level.
0:51:53 > 0:51:57We're feeding 30-odd covers tonight, and there must be a chef per cover.
0:52:03 > 0:52:06- You got it, you got it. - Whoo!- You smashed it, man.
0:52:09 > 0:52:10Look at that.
0:52:12 > 0:52:14What we've got this evening is mackerel.
0:52:14 > 0:52:18We've also got ramson gel, which is a type of wild garlic.
0:52:18 > 0:52:20We're using local flowers.
0:52:20 > 0:52:23The sauce is an apple pickle with ramson oil.
0:52:23 > 0:52:24Are you enjoying this experience?
0:52:24 > 0:52:26I don't think I'm going back to Scotland after this.
0:52:26 > 0:52:28This is just such an amazing environment.
0:52:28 > 0:52:31I'll move the kids over and the wife over.
0:52:36 > 0:52:39The detail on the presentation is absolutely stunning.
0:52:39 > 0:52:43What I love is the flowers have a purpose.
0:52:43 > 0:52:45It is absolutely beautiful.
0:52:45 > 0:52:47It's faultless.
0:52:47 > 0:52:49Sharp, sweet and sour all at the same time.
0:52:49 > 0:52:51- Yes.- Amazing.
0:52:51 > 0:52:55Mackerel and flowers - who would've put that together?
0:53:00 > 0:53:01Matt's now responsible for
0:53:01 > 0:53:04the most traditional dish on the night's menu.
0:53:06 > 0:53:08I'm just finely grating a heart.
0:53:08 > 0:53:10- HE CHUCKLES - A reindeer heart.
0:53:14 > 0:53:16They have to get the porridge right...
0:53:16 > 0:53:18which I would imagine would be quite hard for
0:53:18 > 0:53:20a British cook who came to Norway yesterday
0:53:20 > 0:53:22and had to cook one of the most indigenous dishes
0:53:22 > 0:53:24that we have here in this country.
0:53:24 > 0:53:28And then, with tradition comes great expectations, you know?
0:53:30 > 0:53:32Hopefully, it all goes to plan.
0:53:32 > 0:53:35If it's not good enough, he won't send it - it's fact.
0:53:36 > 0:53:38Just dump it straight in. A little more.
0:53:42 > 0:53:44He's got it.
0:53:46 > 0:53:48Good. Let's go.
0:53:48 > 0:53:50Such a relief when they're giving it the nod.
0:53:50 > 0:53:52Such a relief.
0:53:56 > 0:53:59This is rommegrot.
0:53:59 > 0:54:00So, it's like a cream,
0:54:00 > 0:54:04and then, on top, is smoked and dried reindeer heart,
0:54:04 > 0:54:07and it's supposed to be best enjoyed in winter
0:54:07 > 0:54:10up the mountain, proper Norway dish.
0:54:10 > 0:54:12And then the butter just goes...
0:54:12 > 0:54:15- GREGG:- Oh, wow. - ..in the middle.- Oh, wow.
0:54:15 > 0:54:16That smells amazing.
0:54:22 > 0:54:23What's going on there?
0:54:23 > 0:54:26A reindeer heart tastes like corned beef!
0:54:26 > 0:54:28- MONICA:- This, for me, is delicious. Isn't it?
0:54:28 > 0:54:32Didn't you eat it and feel like it's comfort food at its best?
0:54:32 > 0:54:35When you have a dish like that, you feel like a part of Norway.
0:54:35 > 0:54:36It's so traditional.
0:54:36 > 0:54:38You almost feel like a Viking!
0:54:40 > 0:54:44After five hours of service, and 16 courses in,
0:54:44 > 0:54:46the end is in sight for Gary.
0:54:46 > 0:54:50- Gary? Are you ready?- Yes, ready. - Three strawberries.- Yeah.- Away.
0:54:50 > 0:54:54The last cheque already. It's been a quick night.
0:54:58 > 0:55:01What we're doing is we're taking rose leaves
0:55:01 > 0:55:04that have been preserved since this time last year,
0:55:04 > 0:55:07and we're making our tuilles for our strawberry dessert.
0:55:11 > 0:55:14Very delicate and very time-consuming.
0:55:19 > 0:55:20It's a completely different level
0:55:20 > 0:55:22from certainly what I do for a living,
0:55:22 > 0:55:24but it's also a completely different level
0:55:24 > 0:55:26from anything I've ever done before.
0:55:35 > 0:55:37Two minutes. Let's go, let's go, let's go.
0:55:37 > 0:55:38You've got this.
0:55:39 > 0:55:42- Straight through here? - You feel good?- Yeah, OK.
0:55:42 > 0:55:45- Almost like a picnic.- Yes. - Childhood memories.
0:55:49 > 0:55:51Oh, wow.
0:55:51 > 0:55:54So what we have is strawberries and cream.
0:55:55 > 0:55:58And the theory behind the dish
0:55:58 > 0:56:01is it's to remind you of a summer picnic.
0:56:01 > 0:56:02It's quite a sweet dish,
0:56:02 > 0:56:05but it should evoke memories of being a kid.
0:56:05 > 0:56:07- So thank you, enjoy. - Thank you, Gary.
0:56:10 > 0:56:12A little touch of rose petal.
0:56:12 > 0:56:14I love the strawberry jam flavour as well,
0:56:14 > 0:56:16with the creaminess that sits underneath.
0:56:16 > 0:56:19It's clever, it's technical.
0:56:19 > 0:56:20The flavour is something else.
0:56:20 > 0:56:23- GREGG:- This is a childlike pleasure, isn't it?
0:56:23 > 0:56:26This is simply sitting in the garden,
0:56:26 > 0:56:29eating strawberry jam and smelling the roses.
0:56:29 > 0:56:31I think Gary's done a great job here,
0:56:31 > 0:56:33and you can see that he's loving this whole experience.
0:56:36 > 0:56:38Whoo!
0:56:41 > 0:56:43It's been a great day all in, I think.
0:56:43 > 0:56:46I mean, this is exactly what I thought it would be and more.
0:56:47 > 0:56:50My mind's already racing for the final.
0:56:55 > 0:56:57Well, we had a good service all in all.
0:56:57 > 0:57:01What I liked today was the excitement from these contestants.
0:57:01 > 0:57:03They really took it head on, so bravo.
0:57:07 > 0:57:10An amazing dinner tonight.
0:57:10 > 0:57:13Our chefs have done us all proud here.
0:57:15 > 0:57:18It's been an absolutely incredible experience.
0:57:18 > 0:57:20Their food is going to change.
0:57:20 > 0:57:22They are going to change.
0:57:22 > 0:57:24And we are going to taste it in the final cook-off.
0:57:27 > 0:57:30You know what? It's something I'm always going to remember.
0:57:31 > 0:57:35I absolutely loved today, and the food was amazing.
0:57:39 > 0:57:42It's just really lit a kind of fire underneath us.
0:57:42 > 0:57:45You know, it's been a long, long day, but I wish it was longer.
0:57:45 > 0:57:46It was awesome.
0:57:49 > 0:57:52- MATT:- To be able to go work at a three-Michelin-star restaurant
0:57:52 > 0:57:53with a chef such as Esben,
0:57:53 > 0:57:56it's probably the best thing I've done in my career.
0:57:58 > 0:58:02There is one last challenge left.
0:58:02 > 0:58:07Then we're going to find out who our MasterChef Champion 2016 is.
0:58:07 > 0:58:08Wow!
0:58:13 > 0:58:18Tomorrow night, it's the Professional MasterChef Final.
0:58:20 > 0:58:24They've just got to push themselves one more time.
0:58:24 > 0:58:29Excitement! Energy! It's so intense in here.
0:58:29 > 0:58:31Possibly one of my favourites I've had on MasterChef.
0:58:31 > 0:58:35It just went floating up into the cloud.
0:58:35 > 0:58:37That, for me, is a dish that would come
0:58:37 > 0:58:39from any three-star Michelin kitchen in Europe.