0:00:04 > 0:00:08Michel Roux is most renowned for his passion for great food...
0:00:08 > 0:00:11- Eight here. Double eight here. - Yes, chef.
0:00:11 > 0:00:13..but now he's on another mission.
0:00:13 > 0:00:16Great restaurants need great front of house.
0:00:16 > 0:00:20I have a team of 25 front of house, and only one British maitre d'.
0:00:20 > 0:00:22We need to find more British waiters.
0:00:23 > 0:00:27Michel's challenge is to take a group of young people
0:00:27 > 0:00:29who have never thought of a career in front of house
0:00:29 > 0:00:34and prove to them that it's an industry that can change all of their lives.
0:00:34 > 0:00:37It's not just about delivering food.
0:00:37 > 0:00:41I want people to come into our industry and take pride in serving.
0:00:42 > 0:00:48Now over halfway through, the trainees are on a fast track from the high street to high-end.
0:00:48 > 0:00:51- Well done.- Thank you very much.
0:00:51 > 0:00:54At the end of their training, Michel wants them to take over service
0:00:54 > 0:00:57at his own two-Michelin-starred restaurant,
0:00:57 > 0:01:02where he will award the candidates with the most potential life-changing scholarships,
0:01:02 > 0:01:05launching their careers in the business.
0:01:05 > 0:01:09If you can give your all as a young waiter, what you get back is immense.
0:01:09 > 0:01:10CHEERING
0:01:10 > 0:01:15Last time, they learnt new skills in some of London's finest restaurants.
0:01:15 > 0:01:20This is hot and this is sharp. If you listen to me, you won't burn or cut yourself.
0:01:20 > 0:01:26And now they're about to face their tallest order yet - Michelin-starred dining.
0:01:26 > 0:01:28And this time, Michel's taking them to France.
0:01:28 > 0:01:32- We can't afford any more mistakes. - I've told everyone.- Well done.
0:01:32 > 0:01:34I hate this place. I can't stand it.
0:01:34 > 0:01:37You are good enough to do this.
0:01:47 > 0:01:51Paris, the Holy Grail of service, and the home of haute cuisine.
0:01:51 > 0:01:55And in a side street just off the Champs-Elysees,
0:01:55 > 0:01:59one of the most exclusive addresses in the city,
0:01:59 > 0:02:02two-Michelin-starred Lasserre.
0:02:02 > 0:02:07Famed since the 1940s for its excellent food, opulent decor and first-class service,
0:02:07 > 0:02:09diners can wait months for a table.
0:02:09 > 0:02:13It's here that Michel's father took him as a young man of 17
0:02:13 > 0:02:16for his first taste of Michelin-starred dining.
0:02:16 > 0:02:21And in just five days' time, his trainees will be running the restaurant floor.
0:02:21 > 0:02:24Fine dining in France is a true profession.
0:02:24 > 0:02:28It's a career. It's steeped in tradition.
0:02:28 > 0:02:34It's almost like the stage of a theatre where everything has to be exacting and perfect.
0:02:34 > 0:02:39It fills me with fear to think that my trainees will be working in that environment.
0:02:40 > 0:02:43At this level, wine is as important as the food,
0:02:43 > 0:02:47so coming with us is one of the UK's finest sommeliers
0:02:47 > 0:02:51who actually made the same trip as a trainee many years ago.
0:02:55 > 0:02:59London St Pancras, gateway to France.
0:02:59 > 0:03:02For some of the trainees, this will be their first trip
0:03:02 > 0:03:06to the country that boasts over 500 Michelin-starred restaurants.
0:03:06 > 0:03:08Oh! I like it.
0:03:08 > 0:03:10- Hello, Michel.- Hi, guys.- ALL: Hi!
0:03:10 > 0:03:17Aspiring waiters and maitre d's and sommeliers always go to work in France.
0:03:17 > 0:03:20France for me, and for most people, is the capital of gastronomy.
0:03:20 > 0:03:24And that's where you have to go to learn your trade.
0:03:24 > 0:03:29That's why we're taking you to Champagne and Paris.
0:03:29 > 0:03:30- Yes?- Yes!
0:03:30 > 0:03:34- This gentleman here is Ronan Sayburn.- Hello.
0:03:34 > 0:03:37He is a master sommelier. He's British.
0:03:37 > 0:03:40- Yeah!- From Scarborough.
0:03:40 > 0:03:43- From Scarborough, Yorkshire. - Yorkshire like me.
0:03:43 > 0:03:46I'm a master sommelier. There's only 180 in the world.
0:03:46 > 0:03:49It takes five or six years of study to get that qualification.
0:03:49 > 0:03:52I started with Gordon Ramsay in all of his restaurants.
0:03:52 > 0:03:56I looked after the sommelier teams there and built their wine lists up.
0:03:56 > 0:04:01- Have you got any "UK Sommelier of the Year" award, or... - Yeah, I've got that as well.
0:04:01 > 0:04:04"Oh, yeah, I got that. That's nothing."
0:04:05 > 0:04:09At the end of their training, one of Michel's students will be offered
0:04:09 > 0:04:13an Academy of Food and Wine sommelier scholarship under Ronan's tutelage.
0:04:14 > 0:04:16In order to understand it properly,
0:04:16 > 0:04:18you've got to see it.
0:04:18 > 0:04:20You can read it in books and see it on films,
0:04:20 > 0:04:25but to see where it's made and experience it, and get the smells and the sights,
0:04:25 > 0:04:30and see the whole process in action is really important for them.
0:04:35 > 0:04:40Oh, my God! I can't wait to go to the Champagne region.
0:04:40 > 0:04:44- I'm well excited, to be honest. I really am.- We really are, aren't we?!
0:04:44 > 0:04:46- We're going to Paris, Ash! - I know. I can't wait.
0:04:46 > 0:04:52For each service, Michel appoints one of the trainees as maitre d' in charge of the group.
0:04:52 > 0:04:53Because of the maitre d' things,
0:04:53 > 0:04:56only me and Niki was left to be maitre d' now.
0:04:56 > 0:05:00It'll be me or her who's maitre d' in France. It's going to be quite nerve-racking.
0:05:00 > 0:05:03I'm really excited for the challenge.
0:05:10 > 0:05:14Before they go to Paris, Michel and Ronan are first taking the trainees
0:05:14 > 0:05:18on a detour to Riems, capital of the Champagne region.
0:05:18 > 0:05:25- Oh my goodness! Is all the green a vineyard?- Yes. Every one of those vines is a bottle of wine.
0:05:25 > 0:05:26- Really?- Yes.
0:05:27 > 0:05:30The UK is the world's leading importer of champagne,
0:05:30 > 0:05:35so it's essential for any would-be British sommelier to understand the drink.
0:05:35 > 0:05:38This will be a bunch of grapes. Can you see?
0:05:38 > 0:05:42These little caps will drop off and there will be a tiny flower that will turn into a grape.
0:05:42 > 0:05:48- So, the little green things aren't little grapes. They're little flower buds.- Yes.
0:05:48 > 0:05:51- Each vine will make one bottle of champagne.- Wow.
0:05:51 > 0:05:57- Look at how many vines there are. The Champagne region makes about 320 million bottles a year.- Wow!
0:05:57 > 0:05:59It's quite a lot, isn't it?
0:06:01 > 0:06:07Tomorrow, Michel has arranged for his students to serve champagne and canapes at a local reception.
0:06:07 > 0:06:11The guests will be champagne experts from the surrounding area,
0:06:11 > 0:06:14so the trainees will really need to know their stuff.
0:06:17 > 0:06:20But first, Ronan and Michel have brought them to Pommery,
0:06:20 > 0:06:23one of the largest of the 45 Champagne houses.
0:06:23 > 0:06:28It's a chance to taste and learn about the champagnes they'll be serving tomorrow.
0:06:28 > 0:06:31Whenever I come and visit Champagne, or any wine house,
0:06:31 > 0:06:34I'm always enthralled. It excites and inspires me.
0:06:34 > 0:06:38One of the two scholarships will be focusing on wine.
0:06:38 > 0:06:45Helping whoever I choose to become, maybe, a sommelier one day. Yeah?
0:06:45 > 0:06:47So, bear that in mind, guys, yeah?
0:06:47 > 0:06:49I'll show you how to open a bottle of champagne.
0:06:49 > 0:06:51You need to get your thumb over the top.
0:06:51 > 0:06:53You need to hang on to the neck.
0:06:53 > 0:06:57Then we pull down this little wire thing, the muzzle, on the top.
0:06:57 > 0:06:59Six times anti-clockwise.
0:06:59 > 0:07:03One, two, three, four, five, six.
0:07:03 > 0:07:06Then just very gently turn the bottle.
0:07:07 > 0:07:10BOTTLE HISSES ALL LAUGH
0:07:10 > 0:07:14You want to pour it nice and gently, and nicely and slowly.
0:07:16 > 0:07:21Grab a bottle and have a go. Remember to tilt the bottle at a bit of an angle as well.
0:07:21 > 0:07:23Thomas, well done.
0:07:23 > 0:07:26- Oh, my God, it's...- It's coming. There you go. That's it.- Whoa!
0:07:26 > 0:07:29- Wait. - CORKS POPPING - Ashley, yes.
0:07:29 > 0:07:32- Very good.- Stay well back from mine.
0:07:32 > 0:07:33Uh-oh.
0:07:33 > 0:07:39And you notice the way I poured it. You can hold the bottle like that, or you can hold it like that.
0:07:39 > 0:07:42If you find that it heavy or it's a big bottle like a magnum,
0:07:42 > 0:07:45you can always put your fingers at the end, pour it like that.
0:07:50 > 0:07:51Very good.
0:07:52 > 0:07:55Very good, Ashley. You're a natural.
0:07:57 > 0:08:02In preparation for tomorrow's reception, they're tasting three very different champagnes,
0:08:02 > 0:08:08a non-vintage rose, a sweeter demi-sec, but first up, a dry, vintage Cuvee Louise.
0:08:08 > 0:08:14- It sells for about £100 per bottle. - This is their flagship wine. They call it a cuvee prestige.
0:08:14 > 0:08:16So give it a bit of a swirl around now.
0:08:16 > 0:08:22A really good champagne should have a really fine, gentle stream of steady, small bubbles coming up.
0:08:22 > 0:08:25- Ashley, carry on. - LAUGHS
0:08:28 > 0:08:30It goes straight down, doesn't it?
0:08:30 > 0:08:32It does if you just drink it like that.
0:08:32 > 0:08:34I could drink that stuff all day.
0:08:34 > 0:08:37- It's very nice, is that. - Do you like that?
0:08:37 > 0:08:39It's very...tangy.
0:08:39 > 0:08:43It's surprisingly weighty and will go well with some different types of food.
0:08:43 > 0:08:47Maybe something a bit spicy, maybe heavier types of food.
0:08:47 > 0:08:50It's really a food champagne rather than an aperitif champagne.
0:08:50 > 0:08:54- Anything else you think it might go well with? - Seafood?- Yes, seafood.
0:08:54 > 0:08:56Next up, the rose.
0:08:56 > 0:09:01- This is the rose. You should almost smell a bit of strawberry or red fruit.- Strawberry.
0:09:01 > 0:09:05A bit of raspberry, only a very delicate amount. You should get the characters.
0:09:05 > 0:09:10- It tastes strawberry-ish. - Can you?- Yes, I can. - It smells like Wimbledon.
0:09:10 > 0:09:12And finally, the sweeter demi-sec.
0:09:12 > 0:09:16Sec means dry and demi means half, so it's half-dry champagne.
0:09:16 > 0:09:19Smell the sugar! Oh, it smells so nice.
0:09:19 > 0:09:24Could that be used as a replacement of a sweet wine to have with desserts?
0:09:24 > 0:09:26Definitely. Yes.
0:09:28 > 0:09:33A good sommelier must be confident in suggesting wines to match different dishes,
0:09:33 > 0:09:38so tomorrow, Michel wants the trainees to use their newly acquired champagne knowledge
0:09:38 > 0:09:41to recommend complementary canapes.
0:09:41 > 0:09:45The spicy prawn, it would go really well with a sharper wine.
0:09:45 > 0:09:48Something that's got a lot of intensity behind it,
0:09:48 > 0:09:51so one of the drier wines, so therefore the Louise.
0:09:51 > 0:09:56WHISTLES That cuts through the strong flavour of the fish.
0:09:56 > 0:10:01The blue cheese for me, blue cheese works perfectly with a sweeter wine.
0:10:01 > 0:10:04Yes, definitely not with a dry one.
0:10:04 > 0:10:08I'm a firm believer that you are born with your palate.
0:10:08 > 0:10:14I think we have a couple in here who were born with naturally great palates.
0:10:14 > 0:10:19To be a great sommelier, it's a tool of their trade.
0:10:20 > 0:10:25- No.- No.- This is without a doubt one of the best experiences that I've had so far.
0:10:25 > 0:10:27Yes, definitely. I 100% agree, James.
0:10:27 > 0:10:29Someone said earlier, "I presumed
0:10:29 > 0:10:32"wine came from a massive vat and got siphoned off."
0:10:32 > 0:10:36- It's such a delicate, slow process. - I thought it came from a grape.
0:10:36 > 0:10:39- I thought it was grown on trees. - Wine trees?
0:10:39 > 0:10:41- I thought it was massive bush things like that.- Yeah.
0:10:41 > 0:10:46At first I was, "All right, I'll go for the experience.
0:10:46 > 0:10:51"I've never really thought about this stuff before. I'm not bothered by the scholarship."
0:10:51 > 0:10:59Now I've started doing it, I really do want it, but I just don't think I'll get it.
0:10:59 > 0:11:03I've got a couple of weeks left. Hopefully, he'll see that in me.
0:11:04 > 0:11:08Tomorrow's very important. They'll have to open a lot of champagne,
0:11:08 > 0:11:12pour it in the right manner. We are in the Champagne region, so they can't mess up.
0:11:15 > 0:11:18Sundown on the trainees' first day in France.
0:11:18 > 0:11:24Tomorrow's test will help Michel decide which two will take on the tough sommelier roles in Paris.
0:11:30 > 0:11:35Villa Demoiselle, a local stately home where the reception will be held,
0:11:35 > 0:11:41and where the trainees will interact with French locals for the first time.
0:11:41 > 0:11:48This beautiful place is in the heart of the capital of Champagne, Riems.
0:11:48 > 0:11:54It's used for weddings and for ceremonies, and today at lunchtime,
0:11:54 > 0:12:00we're going to have a guest list of all the good and the great of Riems.
0:12:00 > 0:12:04They are expecting you to serve them with the same champagnes
0:12:04 > 0:12:07that you were tasting yesterday, and the same canapes.
0:12:07 > 0:12:11So remember the people coming today may speak a little English,
0:12:11 > 0:12:18but they will be impressed if you guys converse or at least try a little bit of French.
0:12:18 > 0:12:21They will warm to you if you make an effort.
0:12:21 > 0:12:25You can't pull the wool over the eyes of the people coming today.
0:12:25 > 0:12:27They are Champagnois, they live in this region.
0:12:27 > 0:12:30They drink champagne for breakfast.
0:12:33 > 0:12:39With an hour to go till lunchtime, the trainees must prepare for their guests.
0:12:39 > 0:12:44I really want to see them interacting with the customer and doing recommendations.
0:12:44 > 0:12:48I want to see them talking about the flavours of the food and the champagnes.
0:12:48 > 0:12:52Then saying why the two flavours match, why it's a good combination.
0:12:52 > 0:12:58Michel is determined that they learn a few lines of French to make a good first impression.
0:12:58 > 0:13:01It's a big thing, language barrier.
0:13:01 > 0:13:05Obviously, it's a big part of having to have confidence.
0:13:05 > 0:13:10I have not really got a lot of it, so that's why I'm scared.
0:13:12 > 0:13:14Bonjour, monsieur. Je m'appelle Danielle.
0:13:14 > 0:13:20Voulez-vous un...vin de verre?
0:13:20 > 0:13:25Voulez-vous un verre de champagne demi-sec?
0:13:25 > 0:13:28You were nearly there. You nearly nailed it.
0:13:31 > 0:13:35They really have to understand that this is for real.
0:13:35 > 0:13:40We're in France. People here, customs here, are very demanding, and they know their onions.
0:13:44 > 0:13:46Guests are on their way, guys. Stand by.
0:13:46 > 0:13:50Oh, no. Now everyone's coming. I've lost the plot. I forget everything.
0:13:57 > 0:14:01The trainees are working in pairs, one approaching the guests with canapes
0:14:01 > 0:14:04and the other offering the matching champagne.
0:14:05 > 0:14:07You need to stay together as a team
0:14:07 > 0:14:11and make sure you're serving the right canape with the right champagne.
0:14:12 > 0:14:17James and Niki are serving Thai prawns with a dry prestige vintage.
0:14:17 > 0:14:23These go really well together, because this is a complex wine and it's quite spicy,
0:14:23 > 0:14:30- which goes well with the Thai flavours in the prawn, so they are a perfect match.- OK.
0:14:30 > 0:14:34Do you need a little wine?
0:14:34 > 0:14:37How do you say, "What are you drinking?"
0:14:37 > 0:14:42- Qu'est-ce que vous buvez? - Qu'est-ce que vous buvez?
0:14:42 > 0:14:46The reception's barely under way, and Niki's embracing combining
0:14:46 > 0:14:50her champagne knowledge with a smattering of French.
0:14:51 > 0:14:54- Merci beaucoup.- De rien.
0:14:54 > 0:14:58But the others aren't so confident with the challenge.
0:14:58 > 0:15:02Oh, my God. Scary.
0:15:02 > 0:15:05This is the most intimidated I've ever felt.
0:15:05 > 0:15:07I reckon it's the language.
0:15:07 > 0:15:11- Just take it easy, go slowly.- I have trouble getting it in my head.
0:15:11 > 0:15:13Bonjour. Bienvenue.
0:15:13 > 0:15:19Voulez-vous un virre... un verre de champagne...
0:15:19 > 0:15:23- Yes?- ..Demi-sec!
0:15:23 > 0:15:26- "Madame, monsieur."- Oh.
0:15:26 > 0:15:32I want them to understand that they have to make that initial step, take that little effort
0:15:32 > 0:15:36and force themselves just to say a few words in French just to break the ice.
0:15:36 > 0:15:39If they do manage to do that, then it will boost them
0:15:39 > 0:15:42and give them that extra bit of self-confidence.
0:15:42 > 0:15:45- Un canape? - Oui, s'il vous plait.
0:15:45 > 0:15:50- What is that?- Fromage bleu. - Ah, superb. Merci. Roquefort?
0:15:55 > 0:16:00- This lady here maybe. The lady here?- Ah.
0:16:00 > 0:16:06A fundamental rule of any drinks reception is the guests should never go thirsty.
0:16:06 > 0:16:09We've got a lot of empty glasses. We really need to push them harder
0:16:09 > 0:16:13to make sure they're on the ball and keeping those glasses topped up.
0:16:15 > 0:16:20But most importantly, Ronan is keen that they remember what they've learnt
0:16:20 > 0:16:24and serve the correct canapes with the correct champagne.
0:16:24 > 0:16:27Fromage bleu and this is demi-sec.
0:16:27 > 0:16:30You really shouldn't be serving the demi-sec.
0:16:30 > 0:16:33Remember, that's not what we talked about across the road.
0:16:35 > 0:16:39An hour into the reception, glasses are being assertively topped up,
0:16:39 > 0:16:42and the trainees are growing in confidence.
0:16:42 > 0:16:47- Everybody's enjoying their food and wine. There's a nice... - Atmosphere.- ..atmosphere.
0:16:47 > 0:16:50Finish the bottle. Thank you very much.
0:16:50 > 0:16:52Voulez-vous un canape?
0:16:52 > 0:16:55Rose wine, I don't know if you know, but most of the time,
0:16:55 > 0:16:58it's made from red grapes and they just take the skins
0:16:58 > 0:17:03away from the juice earlier so they don't take the full red colour.
0:17:03 > 0:17:06She knows her stuff, definitely. She's got a very good memory.
0:17:06 > 0:17:09- Thank you very much. - It's all right.
0:17:09 > 0:17:11But the real stars of the reception are Niki...
0:17:11 > 0:17:14It's 60% chardonnay and 40% pinot noir.
0:17:15 > 0:17:18..and, despite her initial nerves, Danielle.
0:17:18 > 0:17:22HE SPEAKS FRENCH Pardon?
0:17:22 > 0:17:25- Very good.- Thank you. Merci.
0:17:25 > 0:17:29- Parfait.- Merci. - Danielle has really got into it now.
0:17:29 > 0:17:34She was really not looking forward to this, and very emotional. She was shaking.
0:17:34 > 0:17:38She's enjoying it now and giggling with the customers.
0:17:38 > 0:17:42I feel like a "le citron". LAUGHS
0:17:43 > 0:17:49- You feel like a lemon?- Yes. - You feel like a citron, like a lemon?- Like a le citron. Oui.
0:17:51 > 0:17:53Who told you that?
0:18:13 > 0:18:15This is just a taster of what's to come,
0:18:15 > 0:18:21and what's coming round the corner is a massive challenge in Paris
0:18:21 > 0:18:26and I am worried for them, because it's a huge step.
0:18:26 > 0:18:31In fact, it's not a step, it's a leap, and I don't want them to fail.
0:18:37 > 0:18:40MUSIC: "La Valse A Mille Temps"
0:18:40 > 0:18:46# Au premier temps de la valse Toute seule tu souris deja... #
0:18:46 > 0:18:51Paris - home to 64 Michelin-starred restaurants.
0:18:51 > 0:18:55There are more three-star restaurants here than in any other European city.
0:18:56 > 0:18:59With only 24 hours to go before the lunch service,
0:18:59 > 0:19:04the group's regular mentor Fred Sirieix arrives back in the city where he trained
0:19:04 > 0:19:07to help them hone their skills.
0:19:07 > 0:19:13We have to really think very hard about who we think is progressing with the sommelier,
0:19:13 > 0:19:18and who has the gift maybe or who has the passion and is picking up the knowledge.
0:19:18 > 0:19:21You know, who is going to get this scholarship?
0:19:21 > 0:19:27Who jumps to mind immediately is Niki. Yesterday when we did this champagne canape reception,
0:19:27 > 0:19:30she was really excited about recommending the wines,
0:19:30 > 0:19:34wanting to know more about the wines and passing that information on to the customers.
0:19:34 > 0:19:37I thought that Danielle had a bit of a nose.
0:19:37 > 0:19:43She has impressed me a few times when she has managed to pick up some flavours.
0:19:43 > 0:19:47You're right with Danielle. She still has issues with her confidence.
0:19:47 > 0:19:51It's important that they realise that tomorrow is going to be a big, big step for them.
0:19:51 > 0:19:55Tomorrow's a big scary day at Lasserre.
0:19:57 > 0:20:01This two-star restaurant is a celebrated establishment in Paris,
0:20:01 > 0:20:05once frequented by the likes of Audrey Hepburn and Salvador Dali.
0:20:05 > 0:20:08The restaurant is exclusive and the waiting list long.
0:20:08 > 0:20:12Only the Roux family name persuaded such a celebrated institution
0:20:12 > 0:20:17to open its doors to trainees with only five-weeks' experience.
0:20:18 > 0:20:24Usually, Michel likes his students to shadow a service in the restaurant they'll be working.
0:20:24 > 0:20:28But the discreet nature of dining in Lasserre makes this impossible.
0:20:28 > 0:20:33Prior to their own service, the restaurant will only let trainees visit when its doors are closed.
0:20:35 > 0:20:37- Morning, guys.- ALL: Morning!
0:20:37 > 0:20:43This restaurant here is an iconic venue in Paris.
0:20:43 > 0:20:47Opened in the 1930s. Mr Lasserre, that's the name of his restaurant,
0:20:47 > 0:20:54was the king of service in Paris for many years, yeah? This place is steeped in history.
0:20:54 > 0:21:00Michel hasn't been back here since his father brought him 33 years ago.
0:21:00 > 0:21:03This is where you guys will be serving.
0:21:03 > 0:21:06- Oh, no.- Oh, la la!- Yes.
0:21:06 > 0:21:14Two stars are given by Michelin only to restaurants they consider are worthy of a special detour.
0:21:14 > 0:21:18Often the customers are gastronomes who expect the very best in food and service.
0:21:18 > 0:21:24In this quiet, imposing atmosphere, everything the trainees do will be scrutinised.
0:21:24 > 0:21:29Silver service must be professional, discreet,
0:21:29 > 0:21:34formal and the guest shouldn't ask for anything.
0:21:34 > 0:21:39At this level, if food can be served at table, then it is served at table,
0:21:39 > 0:21:42so waiters here are very much on display.
0:21:42 > 0:21:46Silver service is about the showmanship of dining,
0:21:46 > 0:21:52and customers here are prepared to pay £200 a head for the food and the spectacle.
0:21:52 > 0:21:56This is the type of formal French service that Michel's father and uncle
0:21:56 > 0:22:01brought to the UK 40 years ago when they opened their restaurant.
0:22:01 > 0:22:05Look at the opulence. Some may say even a bit over-the-top, but...
0:22:05 > 0:22:09- Overwhelming.- Overwhelming, I think, is nearer to the mark.
0:22:09 > 0:22:12Let me introduce you to Franck here behind.
0:22:12 > 0:22:17He is the head of the ceremonies here, the head maitre d',
0:22:17 > 0:22:20so look at what he does, listen to him.
0:22:20 > 0:22:26If I can let you in to a little secret about who is coming for lunch.
0:22:26 > 0:22:28- I am coming for lunch. - LAUGHTER
0:22:28 > 0:22:33I've got my mother coming and a whole load of aunties and cousins.
0:22:33 > 0:22:39I expect to be served like I was served in this restaurant
0:22:39 > 0:22:41when I was 17 years old.
0:22:42 > 0:22:47My father and my auntie took me here all that time ago.
0:22:47 > 0:22:50I sat here at this very table. I was sat there.
0:22:52 > 0:22:55I remember absolutely everything - the flowers on the table.
0:22:55 > 0:22:59I remember what I had to eat. I had a duck with orange.
0:22:59 > 0:23:02My father had the kidneys flambeed with mustard.
0:23:02 > 0:23:07I remember there were two commis waiters stood to attention behind the table.
0:23:08 > 0:23:11And I remember everything about this place.
0:23:11 > 0:23:14It's that kind of place. It's memorable.
0:23:14 > 0:23:17You come here to eat and you have a memorable evening or lunch.
0:23:17 > 0:23:23We need to show your family that you have taught us well, along with Fred as well.
0:23:23 > 0:23:28- So, that's even more of an expectation.- Yes, it's personal.
0:23:34 > 0:23:39I'm so scared about going to a two-star restaurant. I really, really don't want to go.
0:23:39 > 0:23:44Formality will be strange, because so far we shadowed in a Michelin one-star restaurant,
0:23:44 > 0:23:48and we've eaten in a Michelin one-star restaurant, but this is a whole new level.
0:23:53 > 0:23:58I'm sure they're going to be very daunted about this place, because it is stiff.
0:23:58 > 0:24:00It's starched. It's steeped in tradition.
0:24:00 > 0:24:05And I just want them to understand.
0:24:05 > 0:24:09I'm sure that some of them must be thinking, "Why the heck are we here?"
0:24:09 > 0:24:15I don't care. I want them just to be immersed in it and understand it.
0:24:16 > 0:24:21To practise the silver service and the sommelier skills they'll need for tomorrow's lunch,
0:24:21 > 0:24:27Fred and Ronan will be taking them to one of France's top schools of culinary arts.
0:24:27 > 0:24:31But first, Michel calls them together to allocate their roles.
0:24:31 > 0:24:35With the skills that you have learnt so far, you guys should be able to carry it off.
0:24:35 > 0:24:41Nikkita, I want you to work on the floor. You're a smart cookie and I know you'll do well.
0:24:41 > 0:24:43Tom, you are on the floor.
0:24:43 > 0:24:48- James, you too will be on the floor tomorrow.- Thank you, chef.
0:24:48 > 0:24:55- Brooke, you're on the pass. - Does that mean I have to talk in French to them? OK, all right.
0:24:55 > 0:25:01- Niki, I want you to be one of our sommeliers tomorrow.- Thank God. Yes.
0:25:01 > 0:25:05- Danielle.- Yes?- You are also our sommelier tomorrow.- Yes.
0:25:05 > 0:25:09- I think you can do it.- Thank you. - Yeah?- Hope so.
0:25:09 > 0:25:14- Which leaves us with Ashley. - ALL: Oh!
0:25:15 > 0:25:20- Ashley, our maitre d' for tomorrow. - APPLAUSE Well done, Ash.
0:25:20 > 0:25:25It's the biggest challenge so far, because it's a two-star Michelin restaurant in Paris.
0:25:25 > 0:25:29Obviously, it's going to be a high-class restaurant where we're working.
0:25:29 > 0:25:32And obviously, they're probably trusting me,
0:25:32 > 0:25:36because they think I've got the experience to do something like that.
0:25:36 > 0:25:38So I'll try my hardest not to let them down.
0:25:41 > 0:25:45Tomorrow's two-star Michelin lunch requires that many of the dishes
0:25:45 > 0:25:49are prepared and served at table from a trolley called a gueridon.
0:25:49 > 0:25:53So, at the Ecole Ferrandi, Fred takes them through the menu.
0:25:53 > 0:25:57First a soup, which is served directly at table.
0:25:57 > 0:26:02So, you go down as low as possible as you can. Don't forget you don't want to splash.
0:26:02 > 0:26:07Tomorrow, James, Thomas and Nikkita will be waiters on the floor serving four tables each.
0:26:07 > 0:26:09OK, go.
0:26:12 > 0:26:15I'm not sure if you will be comfortable like this,
0:26:15 > 0:26:17because you're a bit too much like that.
0:26:17 > 0:26:19I think the positioning is very important,
0:26:19 > 0:26:22because when you get your positioning, all right,
0:26:22 > 0:26:26you don't want to go into the face of the customer.
0:26:26 > 0:26:31You want to go very slowly, very gently when you pour the soup. It's about precision.
0:26:31 > 0:26:35- You didn't do two full ones. - It's still good.
0:26:35 > 0:26:37When you are putting the ladle inside there,
0:26:37 > 0:26:42you don't want to touch the sides or the bottom, you don't want to hear the bells. Yeah?
0:26:42 > 0:26:47- Great concentration. That's good. - LADLE SOUNDS AGAINST TERRINE
0:26:47 > 0:26:51Oh, ding! ALL LAUGH
0:26:51 > 0:26:55As tomorrow's maitre d', Ashley will need to be across all the skills
0:26:55 > 0:26:58they are learning, so he can step in when needed.
0:26:58 > 0:27:01Everything you serve here has to be perfect.
0:27:01 > 0:27:04There mustn't be a little bit of dirt or dust or this or that.
0:27:04 > 0:27:07It mustn't be. Everything must be spot on.
0:27:07 > 0:27:09Fred, I don't like silver service.
0:27:09 > 0:27:12It may feel difficult, because you've never done it.
0:27:12 > 0:27:17I'm more of a person who's chatty, and this type of service isn't me at all.
0:27:17 > 0:27:20I don't know why you've picked me. I won't be able to do it.
0:27:20 > 0:27:24I'm a chatty person. I'm not one of those who's just there to be quiet.
0:27:24 > 0:27:29The people you're going to have are going to be as nice and receptive as the ones before.
0:27:29 > 0:27:33And you're going to have to establish a relationship. And you're going to do great.
0:27:33 > 0:27:38- I don't speak French.- This kind of restaurant makes you feel pressure.
0:27:38 > 0:27:41You mustn't feel the pressure. It's very easy.
0:27:41 > 0:27:44It's just as easy as the last one. Don't worry. I'll be here.
0:27:45 > 0:27:50So as not to overwhelm sommeliers Niki and Danielle with too many wines,
0:27:50 > 0:27:54Ronan has put together a pared-down wine list of three whites,
0:27:54 > 0:27:58three reds and two dessert wines for tomorrow's lunch.
0:27:58 > 0:28:03- First up, a sauvignon blanc, a 2005 Sancerre. - Have a sniff and see what you think.
0:28:03 > 0:28:08- Citrusy.- Lemony.- Yes, definitely, yes. Citrusy, lemony. For me, it smells of grapefruit.
0:28:08 > 0:28:13Yeah. As soon as you say it, I see it, but I wouldn't have got that if you hadn't have said it.
0:28:13 > 0:28:18- I can taste apple, you know?- Apple. Yes, yes, yes. What type of apple?
0:28:18 > 0:28:21- Sweet.- Green.- Green apples? - Green, sweet.- Yes, green apples.
0:28:21 > 0:28:25What we're actually going to serve this with is a pea soup, so petit pois soup.
0:28:25 > 0:28:29OK, so now we're going to look at the red wines.
0:28:29 > 0:28:31This is a Chorey Le Beaune from Burgundy.
0:28:31 > 0:28:35What we're going to serve it with tomorrow is fish.
0:28:35 > 0:28:37SLURPING
0:28:37 > 0:28:40- Fruity?- Fruity, yeah. Like berries.- Yes.
0:28:40 > 0:28:44You never want to serve something with fish that is too heavy in tannin
0:28:44 > 0:28:46as it would clash with the fish.
0:28:46 > 0:28:51You can serve red wines with fish, but you want something very light in tannin.
0:28:51 > 0:28:54What I want to see you doing, which is a real sommelier's job, tomorrow,
0:28:54 > 0:28:58is to be there very quick, organised, as soon as the food order's taken.
0:28:58 > 0:29:02Remember what they've ordered, then go to them and recommend the wines to them, OK?
0:29:04 > 0:29:08The trickiest main course on tomorrow's menu is duck a l'orange.
0:29:08 > 0:29:12The trainees on the floor must be able to carve neatly and evenly
0:29:12 > 0:29:15this popular dish in front of their guests.
0:29:15 > 0:29:19You see how he's cutting in an incline like this. He's not cutting straight.
0:29:19 > 0:29:25The reason why he's going sideways like that is to give a longer slice of the duck.
0:29:25 > 0:29:30So when it goes on the plate, it presents better. Notice how he positions the fork as well.
0:29:30 > 0:29:34What's also important is the speed you do it at,
0:29:34 > 0:29:36because if you're too slow, it'll get cold.
0:29:36 > 0:29:41Service at this level is all about the spectacle of dining.
0:29:41 > 0:29:44Highly trained maitre d's take years to learn the skills required
0:29:44 > 0:29:47to prepare and serve at table.
0:29:47 > 0:29:51In France, they can be treated with the same respect as a top chef in Britain.
0:29:51 > 0:29:54A bit more energy, Nikkita, come on. You've got it now.
0:29:54 > 0:29:58You see what's happening? The top of your slice is like that
0:29:58 > 0:30:01and at the bottom is very thin, so you don't want to do that.
0:30:01 > 0:30:04OK, James, let's go. You start now.
0:30:04 > 0:30:07Brooke, can you be the timekeeper? 3:06.
0:30:08 > 0:30:11Now that they've learnt how to evenly carve the duck breast,
0:30:11 > 0:30:15Fred wants them to slice and plate it in less than four minutes.
0:30:15 > 0:30:18Any longer and the other dishes waiting to be served will go cold.
0:30:18 > 0:30:25- I know I'm doing it wrong. - So think about what you're doing. - I'm doing it wrong.
0:30:25 > 0:30:29There's a pattern to it. There's no pattern here. Can you do it again with the pattern?
0:30:29 > 0:30:34- What about this one? This is patterned.- No better. It's a bit like a blob.
0:30:34 > 0:30:39It's not very nice. Put them back. Your slices are too irregular. Do it again.
0:30:39 > 0:30:43I don't even know what you mean, Fred. I haven't a clue what you're on about.
0:30:43 > 0:30:46I realise Michel and Fred are training us to work
0:30:46 > 0:30:51in silver service Michelin-starred restaurants, but that's not my character.
0:30:51 > 0:30:53Maybe when I get used to it, I'll start to like it,
0:30:53 > 0:30:56but at the moment, I've prejudged it and I hate it.
0:30:56 > 0:31:00Ashley is a bit worried about tomorrow. He doesn't enjoy silver service.
0:31:00 > 0:31:06I understand what he's saying, having done silver service myself in my career 20 years ago.
0:31:06 > 0:31:11I understand him, but people want to have fun. They want professionalism, seriousness,
0:31:11 > 0:31:14but they want to have fun, and Ashley can give them that.
0:31:18 > 0:31:21After a full day's training, Fred is keen to spend
0:31:21 > 0:31:25the rest of the evening immersing the trainees in Paris life and cafe culture.
0:31:25 > 0:31:29Come on, I'll show you the way. I know this city like my pocket.
0:31:29 > 0:31:31- Do you really?- Yes, I do.
0:31:33 > 0:31:36- Let's do some French. "Bonjour, madame."- Bonjour, madame.
0:31:36 > 0:31:40- Bonjour, madame. Bonjour, monsieur. Comment allez vous?- Bien, merci.
0:31:40 > 0:31:43Bienvenue, monsieur et madame!
0:31:49 > 0:31:52- Creme de petit pois. - ALL: Creme de petit pois.
0:31:52 > 0:31:58- Creme de petit pois, legumier des legumes.- Legumier... - Legumier.
0:32:01 > 0:32:05- Cheers. To tomorrow's service. - ALL: To tomorrow's service.
0:32:11 > 0:32:158.30am, and on an avenue just off the Champs-Elysees
0:32:15 > 0:32:18in one of the most exclusive restaurants in France,
0:32:18 > 0:32:21it's time for the trainees to prepare for lunch.
0:32:21 > 0:32:26I had butterflies for the first time when we first walked in here,
0:32:26 > 0:32:33just realising the enormity and the kind of detail and precision... Merci. ..that's needed.
0:32:34 > 0:32:37With three hours to go before lunch service begins,
0:32:37 > 0:32:41Fred takes the trainee waiters through the layout of the restaurant.
0:32:41 > 0:32:44The good thing about this restaurant is that it's small.
0:32:44 > 0:32:47If you stretch your arms, you can touch the sides.
0:32:47 > 0:32:50What does that tell you? It's manageable.
0:32:50 > 0:32:54I don't know what to expect. I've got butterflies.
0:32:54 > 0:32:57Partly because as soon as I walked into this place,
0:32:57 > 0:33:00it brought back so many wonderful memories of when I was a kid.
0:33:00 > 0:33:03You know, I was 17 years old and this was the first
0:33:03 > 0:33:07really big Michelin-starred restaurant that I'd been to.
0:33:07 > 0:33:08And it's eerie.
0:33:10 > 0:33:12I've not been since.
0:33:12 > 0:33:15The restaurant is divided into three sections,
0:33:15 > 0:33:19with James, Tom and Nikkita looking after four tables each.
0:33:19 > 0:33:23In just a few hours' time, they'll be in charge of 35 paying customers,
0:33:23 > 0:33:26all of whom expect a two-star, silver service lunch.
0:33:26 > 0:33:31These are the gueridons where you'll be serving the soup and the vegetables.
0:33:31 > 0:33:34This is where you'll be carving your duck.
0:33:34 > 0:33:38Every time you have to do something, you move your gueridon. So simple! You don't have to run.
0:33:38 > 0:33:41So you remember... Look.
0:33:41 > 0:33:45I'll show you just how simple it is.
0:33:45 > 0:33:48From this table to that table in one station, I do one step.
0:33:48 > 0:33:51From that table to that table, I do another step.
0:33:51 > 0:33:54And from this one to this one, I do another step.
0:33:54 > 0:33:56So, if you're ever rushed off your feet,
0:33:56 > 0:34:00you just have to do like this and you are there, you know?
0:34:00 > 0:34:05- SINGS A WALTZ - You know?
0:34:05 > 0:34:10- It's like that, isn't it? - I'm bricking it. I'm baffled. I don't have a clue what to do.
0:34:10 > 0:34:14I don't know what he's on about. I'll just get on with it and try my hardest.
0:34:14 > 0:34:18I don't know what anyone's on about today. My head's like this.
0:34:18 > 0:34:21Ashley's not the only one feeling the pressure.
0:34:21 > 0:34:27As one of today's sommeliers, Danielle has just found out that she will be serving Michel's table.
0:34:27 > 0:34:29I feel sick.
0:34:33 > 0:34:35- This is Brooke.- Bonjour.
0:34:35 > 0:34:38Brooke's role on the pass means that she must ensure
0:34:38 > 0:34:42the handwritten orders get from the commis waiters to the head chef.
0:34:42 > 0:34:47So, what will happen is a commis will bring down the check to you.
0:34:47 > 0:34:53"One soup, one foie gras, line, one rouge, one beef, medium." Very important, yes?
0:34:53 > 0:34:56- Chef!- Oui?- You wait for him...
0:34:58 > 0:35:02HE CALLS OUT ORDER IN FRENCH
0:35:02 > 0:35:06OK? Then he's going to put it in his thing there.
0:35:06 > 0:35:08When he says...
0:35:08 > 0:35:09"Oui, chef."
0:35:09 > 0:35:12As well as relaying orders to the chef,
0:35:12 > 0:35:15it will be Brooke's job to make sure waiters ask for their main courses.
0:35:15 > 0:35:20These should be cooked approximately 20 minutes after starters have been served.
0:35:20 > 0:35:22This is called "mains away".
0:35:22 > 0:35:24- Chef?- Yes?
0:35:26 > 0:35:29- Eh?- "Fait marche..." I'll write it down. Have you got a pen?
0:35:31 > 0:35:37You speak to the chef and you wait. That's why you've got to be a loud voice.
0:35:37 > 0:35:41"Chef!" And you wait. You don't keep going, "Chef, chef, chef!" You don't do that.
0:35:41 > 0:35:44He's looked at you, you say, "Fait marche."
0:35:44 > 0:35:48He'll say, "Oui," then you know he's done. You know for sure he's done.
0:35:48 > 0:35:52But you need to tell him to send the main course. That's why you say, "fait marche".
0:35:55 > 0:35:5840 minutes to go before the first guests arrive.
0:35:58 > 0:36:00LAUGHTER
0:36:02 > 0:36:05That's really good. Can you turn my collar down as well?
0:36:05 > 0:36:11- I can't wear this thing. I'm not wearing it. It's too big. - You look like a soul singer.
0:36:11 > 0:36:14- It's humungous.- Darling, can I escort you to dinner?
0:36:14 > 0:36:18- No, not in this. I want to go home and get changed.- I really like it.
0:36:18 > 0:36:23I'm still very worried. I'm anxious and...
0:36:23 > 0:36:28I don't know about today. I want things to go smoothly.
0:36:28 > 0:36:29Preferably, error-free.
0:36:29 > 0:36:34Yeah, but the menu is simple. Three starters, three mains, three desserts.
0:36:34 > 0:36:37The difference is the organisation, the precision
0:36:37 > 0:36:40and the pressure they feel about this overwhelming place.
0:36:40 > 0:36:43If they can feel at ease with the place
0:36:43 > 0:36:47and that the people who are coming are just normal people like you and me
0:36:47 > 0:36:52and they just want to have a nice time, they should be fine.
0:36:52 > 0:36:56And I think... I hope they'll get that. They have to get that.
0:36:56 > 0:37:01- Is that too tight? - No, that's fine. It's like going to a wedding or something.
0:37:01 > 0:37:07# Say a little prayer for you Together, together... #
0:37:10 > 0:37:12I'm glad you're laughing.
0:37:12 > 0:37:16You'll be all right. Let me give you a hug. Let me give you a hug.
0:37:16 > 0:37:21- You'll be fine. You'll be fine. - Yeah? You stay clear of my table. - No, I'm not looking at you once.
0:37:21 > 0:37:25- I'm not getting...clocking you on eye-contact. Don't worry.- Good.
0:37:25 > 0:37:26- Wow.- Oh, my God.
0:37:27 > 0:37:30- Wow!- Whatever.- You look fantastic.
0:37:32 > 0:37:38- Gee! - Niki, Brooke, Nikkita, Danielle.
0:37:40 > 0:37:44- Tell you what, you look the part. You bloody do.- Yes.
0:37:44 > 0:37:48Please go in your station, familiarise yourself with your surroundings.
0:37:48 > 0:37:53Brooke, remember, "Oui, chef. Yes, chef." Keep him sweet. Keep him happy.
0:37:53 > 0:37:55Let's do it.
0:37:58 > 0:37:59For some of the younger trainees,
0:37:59 > 0:38:05the formality of the impending service is starting to feel intimidating.
0:38:05 > 0:38:09You are good enough to do this. Don't get in a fluster.
0:38:09 > 0:38:12Don't. Yeah?
0:38:12 > 0:38:17Just remember my words. You are good enough to do this.
0:38:17 > 0:38:21- OK? Just, just...- I'm not.- You are.
0:38:21 > 0:38:25I want to do good and I want to be able to do it, but I don't think I can.
0:38:25 > 0:38:28Just remember, you are good enough to do this.
0:38:29 > 0:38:34- Keep smiling, keep pouring. - How can I smile in these shoes?
0:38:34 > 0:38:39Most of the guests dining this afternoon speak good English, but Fred is determined
0:38:39 > 0:38:43that as maitre d', Ashley should take control of meeting and greeting.
0:38:43 > 0:38:46- So, bonjour, monsieur. - Bonjour, monsieur.
0:38:46 > 0:38:47BOTH IN FRENCH
0:38:47 > 0:38:53- Bienvenue a Lasserre. Bonjour... - Bonjour, monsieur. Bienvenue a Lasserre.- Tres bien. Fantastique.
0:38:53 > 0:38:56Don't walk too slow. Don't walk too fast, but don't walk too slow.
0:38:56 > 0:38:59Faster, faster, faster. Faster, faster, faster.
0:38:59 > 0:39:02- Voici le menu. You see how I'm going?- Yes, like that.
0:39:02 > 0:39:06You see the imaginary line? And you see how slowly I go?
0:39:06 > 0:39:08- "Voici le menu, monsieur." Yeah?- Yeah.
0:39:08 > 0:39:13"Have a great lunch." That's it, voom, and then you are out of the imaginary line.
0:39:13 > 0:39:16Formula One. You're back over there. Let's do it again.
0:39:16 > 0:39:19Downstairs, Brooke is struggling with the realisation
0:39:19 > 0:39:23that she is the crucial link between the kitchen and the dining room.
0:39:23 > 0:39:26It's her job to make sure there's a steady stream of orders
0:39:26 > 0:39:31coming from the floor to the head chef, so that the kitchen is never overwhelmed.
0:39:31 > 0:39:34- Oh, soup.- Yes, the soup.- Soup.
0:39:34 > 0:39:38We make soup in this one and this one and this one.
0:39:38 > 0:39:42- Vegetables?- And vegetables. - Yeah.- OK?- OK.
0:40:00 > 0:40:01What's up?
0:40:03 > 0:40:10It's remembering things, isn't it? If I do anything wrong, Michel, it's letting them down.
0:40:10 > 0:40:13It's letting you lot down, letting this place down.
0:40:13 > 0:40:16I don't want to let everyone down.
0:40:16 > 0:40:18It is a huge responsibility,
0:40:18 > 0:40:21but we have huge responsibilities in life
0:40:21 > 0:40:23- and we have to do it.- I know.
0:40:23 > 0:40:28There are times where you have to say, "Yes, I can do it."
0:40:28 > 0:40:35- Do you think it would be any better if I asked the chef to give you a kiss?- No! No.
0:40:35 > 0:40:40No, but that did make me feel a bit better, you just saying it.
0:40:40 > 0:40:45This is pushing you to somewhere you have never been before.
0:40:45 > 0:40:48This is the biggest thing I've done in my life.
0:40:48 > 0:40:51I just really don't want to let myself down and I think, "Will I?"
0:40:51 > 0:40:56- You're a winner anyway, OK? We can do it and do it together.- Yeah.
0:40:59 > 0:41:03- It's OK now?- Yeah. - Do you want an espresso with me?
0:41:03 > 0:41:06- All right then. Why not?- Yeah?
0:41:10 > 0:41:16- OK, with me, no stress. - No stress. OK, cool.
0:41:16 > 0:41:18Everything it's OK, OK?
0:41:29 > 0:41:35It's 1pm, and in one of Paris's most unnerving dining settings,
0:41:35 > 0:41:42where guests expect service to be seamless and invisible, lunch will now begin.
0:41:43 > 0:41:47- Bonjour, monsieur.- Attention.
0:41:47 > 0:41:50Can I take your name, please?
0:41:53 > 0:41:56Pardon?
0:41:56 > 0:41:58Michel Roux, OK. Suivez-moi.
0:42:06 > 0:42:08Madame. Et monsieur.
0:42:13 > 0:42:14Monsieur.
0:42:19 > 0:42:21Here's your menu, madame.
0:42:21 > 0:42:25Your waiter today is James. I'll leave him with you, OK?
0:42:25 > 0:42:28Enjoy your afternoon.
0:42:28 > 0:42:30EXHALES
0:42:30 > 0:42:36This is, like, real scary BLEEP, innit?
0:42:36 > 0:42:41I'm glad they brought us here to France as well to do this.
0:42:41 > 0:42:48Because if we can do this, if we do do this brilliantly, we can do anything.
0:42:55 > 0:42:58Upstairs, the restaurant is filling up,
0:42:58 > 0:43:01and Tom takes his first order from Michel's mother's table.
0:43:01 > 0:43:03- Aussi.- Aussi.- Deux.
0:43:03 > 0:43:08Being seated at the first of Nikkita's tables, Michel's wife and cousins.
0:43:08 > 0:43:11Here's your menu, madame.
0:43:13 > 0:43:17And James takes his first order from Michel's table.
0:43:17 > 0:43:19Foie gras. Tres bien.
0:43:20 > 0:43:24At the pass, the first check to arrive is from Tom's section.
0:43:24 > 0:43:26Merci. Chef!
0:43:26 > 0:43:30- Fait marche. Vingt-et-un. Is that right?- Vingt-et-un. Parfait.
0:43:31 > 0:43:35Give it about ten minutes, and it's going to be like McDonald's in here.
0:43:35 > 0:43:40With orders taken, it's Niki and Danielle's turn to recommend suitable wine.
0:43:40 > 0:43:45- I understand you're having the pea soup for starters.- Petit pois.
0:43:45 > 0:43:48- Can I recommend a wine to go with it? - Please.
0:43:48 > 0:43:55OK, I recommend the Sancerre, because it's very light, very crisp, lemony and very refreshing.
0:43:55 > 0:43:58- It goes lovely with what you're eating.- White?- Yes, it's white.
0:43:58 > 0:44:01- So?- Yes, please.- Is that a yes? OK.
0:44:01 > 0:44:07- And, mademoiselle, can I recommend... You're having the coquettes. That's correct, yes?- Yes.
0:44:07 > 0:44:11- Can I recommend the Bourgogne? - I need to know which wine I'm drinking.
0:44:11 > 0:44:14- I'll go find out for you.- Thank you.
0:44:14 > 0:44:20(Ronan! Where's the Bourgogne from?)
0:44:20 > 0:44:25- Burgundy.- Burgundy? That's what she said. She needs to know what she's drinking.
0:44:25 > 0:44:29It's a Burgundy, a chardonnay from Burgundy.
0:44:29 > 0:44:30- Chardonnay?- Yes.
0:44:30 > 0:44:33- It's a chardonnay.- A chardonnay?
0:44:33 > 0:44:37Yes, but that doesn't tell me the name of the chateau.
0:44:37 > 0:44:40- Oh, I don't know.- Is it possible...
0:44:40 > 0:44:45- I think it's probably possible to find out.- OK.- Thank you.
0:44:45 > 0:44:50I need your help. She's shouting, "What's the name of the wine? What's the name of the chateau?"
0:44:50 > 0:44:53Take her the bottle. Show her the bottle. Just take her the bottle.
0:44:54 > 0:44:57- Sorry, James. This is the one. - Oh! Superb!
0:45:02 > 0:45:08- If you think I should have that, I will.- Yes? Are you sure?
0:45:08 > 0:45:11- OK, no problem.- Thank you.
0:45:11 > 0:45:15- Chef.- On y vas.- OK, yeah?
0:45:15 > 0:45:19As the kitchen starts to deliver the starters, service goes into full swing.
0:45:19 > 0:45:24And it's time for the trainees to step into the spotlight and show what they're made of.
0:45:25 > 0:45:29Any more? Can I just clean your side there? I spilled it.
0:45:44 > 0:45:46Nikkita did the soup all right.
0:45:46 > 0:45:49There was no cutlery on the table when she served the soup.
0:45:49 > 0:45:52She just gave the spoon like that to the customer.
0:45:52 > 0:45:54Not very right for this kind of restaurant.
0:45:54 > 0:45:57It's got to be smoother, sleeker than this.
0:45:57 > 0:46:00- Pardon.- Sorry.
0:46:02 > 0:46:04Pardon, madame.
0:46:04 > 0:46:06Excuse me, madame. Pardon.
0:46:08 > 0:46:09Merci.
0:46:11 > 0:46:14At this level, no more than 20 minutes should elapse
0:46:14 > 0:46:17between orders being taken and food arriving.
0:46:18 > 0:46:22It's been half an hour since James took Michel's table's starter orders
0:46:22 > 0:46:24and they've still not arrived.
0:46:24 > 0:46:28Fred has discovered that the order was never given to the kitchen.
0:46:31 > 0:46:36They took table two's order and they forgot to give it to you, chef.
0:46:36 > 0:46:38C'est marche en express.
0:46:38 > 0:46:41- Chef, c'est marche en express. - Oui!- Sorry.
0:46:41 > 0:46:44And this one.
0:46:44 > 0:46:48- Are you aware somebody lost a ticket of Michel's table, the order?- Does he know?
0:46:48 > 0:46:50- He doesn't know. - Should I apologise for the wait?
0:46:50 > 0:46:54Don't say anything. The chef's doing it now. We can't afford any more mistakes.
0:46:54 > 0:46:56I know we can't. I'll tell everyone now.
0:46:56 > 0:46:59Concentrate and help your guys to do the service.
0:46:59 > 0:47:02- Yes, I'll put some water on their table.- Very good.
0:47:03 > 0:47:07As maitre d', it's Ashley's job to make sure all his waiters and sommeliers
0:47:07 > 0:47:11are giving their guests the attention that a two-star restaurant demands.
0:47:11 > 0:47:14Danielle's not doing her job right. There's loads of tables that haven't got water.
0:47:14 > 0:47:19At Michel, of all people's table, they're sat there without wine. It's not been sorted.
0:47:19 > 0:47:24Obviously he's the person we need to impress. Danielle! Come here.
0:47:26 > 0:47:30- You're needed.- Why?- Foie gras wine has not been sorted out.
0:47:30 > 0:47:34- What hasn't?- Wine, what goes with foie gras. So...
0:47:34 > 0:47:36- Yes, it has.- They want more.
0:47:36 > 0:47:41Only one thing about Danielle. She's spending too much time at the waiters' station there.
0:47:41 > 0:47:47She should be patrolling the room non-stop, like a yo-yo, up and down, serving water, serving wine.
0:47:47 > 0:47:52- Ronan, I can't do it. - You're doing fine. You're doing OK. You're doing really well.
0:47:52 > 0:47:57- Just keep... Just stay calm, keep yourself organised. - People are shouting at me now.
0:47:57 > 0:47:59Who's shouting at you?
0:47:59 > 0:48:03- Come on. Don't give up. - I can't do it. No, I don't want to. I'm not moving.
0:48:03 > 0:48:07- # I shall not I shall not be moved. # - You will. Come on.
0:48:09 > 0:48:11Dan, we need Michel's table, please.
0:48:11 > 0:48:14- Ashley, stop it.- It needs sorting.
0:48:18 > 0:48:20Finally, after 40 minutes,
0:48:20 > 0:48:24Michel and his guests get their wine and their starters
0:48:26 > 0:48:32Ten past two, and downstairs, the kitchen are yet to receive any main course orders.
0:48:32 > 0:48:34- You don't need a second plate? - Erm...
0:48:34 > 0:48:41You don't need the table 21 and the first course?
0:48:41 > 0:48:44- What? Mains away?- No? - I don't know. They haven't said it.
0:48:44 > 0:48:47- Speak with...- Should I go up there? - Yes.- Yes.
0:48:47 > 0:48:51- Because it's too long. - It's taking too long, isn't it?
0:48:54 > 0:48:59- What's up?- Chef's asking why no mains have been sent down yet.
0:48:59 > 0:49:02They forgot to main away, so tell Ashley.
0:49:02 > 0:49:08Chef wants to know why there's been no mains away yet. People are forgetting to mains away.
0:49:08 > 0:49:12- BLEEP!- OK. - For table 21. I'm not sure.- OK.
0:49:12 > 0:49:17Nikkita, have you been doing your mains away?
0:49:17 > 0:49:20No, because I've not been on my mains yet.
0:49:20 > 0:49:24- Not gone on the main yet. - The chef wants to know why he's got no mains, so...
0:49:24 > 0:49:27- Yeah, will do... - Don't worry. I'll do it.
0:49:27 > 0:49:30Wait. No, because no-one's ready for their main yet.
0:49:33 > 0:49:38- All right, you can main away for 22 and 23. Yeah?- Thank you.
0:49:41 > 0:49:43Main away for 22 and 23.
0:49:43 > 0:49:48- Ash, are they clearing? - Yeah, I've been doing mains away, then I'm going to do all that.
0:49:48 > 0:49:53- Mains away?- BLEEP,- mains away. Can you mains away on table 21?
0:49:53 > 0:49:55At the moment, it's rather stressed.
0:50:06 > 0:50:08I hate this place. I can't stand it.
0:50:08 > 0:50:11Chef, c'est marche.
0:50:11 > 0:50:14With all the trainees forgetting to mains away,
0:50:14 > 0:50:17the kitchen has all the orders to cook at once.
0:50:17 > 0:50:22There's going to be a moment where all the food's going to be coming out at the same time.
0:50:22 > 0:50:25I just hope Brooke downstairs can hold it together
0:50:25 > 0:50:27and send out the tables slowly, not too fast.
0:50:27 > 0:50:29Vingt-trois.
0:50:36 > 0:50:39- Sorry about the wait, madame. - Thank you.
0:50:39 > 0:50:41As the mains start to hit the floor,
0:50:41 > 0:50:44Nikkita has her first duck breast of the afternoon
0:50:44 > 0:50:47to carve for Michel's wife and cousins.
0:50:47 > 0:50:50By serving the fish first instead of keeping it warm using the burners,
0:50:50 > 0:50:56Nikkita is under extra pressure to carve and plate the duck quickly.
0:50:56 > 0:51:00My wife and my auntie have been served with their fish,
0:51:00 > 0:51:03but it's going to be cold by the time Nikkita's finished carving.
0:51:05 > 0:51:11Meanwhile, Danielle has noticed that James has written two orders for table two by mistake.
0:51:11 > 0:51:13It's Michel's table.
0:51:13 > 0:51:15This one here is table four.
0:51:16 > 0:51:18Sorry about that.
0:51:18 > 0:51:22James changes one order upstairs to say table four,
0:51:22 > 0:51:25but neglects to go to the kitchen to change the chef's copy.
0:51:25 > 0:51:29- Table deux.- Table deux. - Be careful. It's hot. Very hot.
0:51:29 > 0:51:33James still hasn't realised the consequences of his mistake.
0:51:33 > 0:51:36Eating for... Un, deux, trois, quatre.
0:51:36 > 0:51:39IN FRENCH ACCENT: Quatre, quatre person in this table.
0:51:40 > 0:51:43The two beef fillets which are meant for table four
0:51:43 > 0:51:46have arrived at Michel's table and Ashley is confused.
0:51:46 > 0:51:49Meant to be beef. Ash! Ash!
0:51:52 > 0:51:55For table four, I have a rare beef.
0:51:55 > 0:51:59- Then why is this going to table two? - Table two needs that immediately.
0:51:59 > 0:52:03- What's that?- Fish.- Yeah, OK.
0:52:03 > 0:52:08On Nikkita's section, she's about to attempt her second duck breast.
0:52:14 > 0:52:17- Here's your duck.- Nikkita's done very well with this duck.
0:52:17 > 0:52:21Four minutes sharp from the start to serving the sauce. It's very good.
0:52:21 > 0:52:26I'm just curious to see if she goes to Michel's wife's table and takes the dessert order.
0:52:26 > 0:52:29If she does that, perfect.
0:52:29 > 0:52:32- Are you ready to order? - She's doing it.- We are, yes.- OK.
0:52:32 > 0:52:34She's taking the order, which is what I would have done.
0:52:34 > 0:52:38Superb. So far, she's probably my number one.
0:52:39 > 0:52:44Back in James' section, the two rogue beef are still causing problems.
0:52:44 > 0:52:48Cinq poisson on table deux?
0:52:48 > 0:52:50Non? No eating?
0:52:50 > 0:52:54What have you got for me? He says this is Michel's plates.
0:52:54 > 0:52:56It's not. Come here, please. This way.
0:52:57 > 0:53:02James has finally realised the two beef belong at table four, but in the meantime,
0:53:02 > 0:53:05the knock-on effect of everyone forgetting to mains away
0:53:05 > 0:53:09means that all the food is now arriving on the restaurant floor.
0:53:09 > 0:53:13The kitchen cannot serve any more dishes until James clears the trays.
0:53:13 > 0:53:16Come on, hurry up. I need the silver trays.
0:53:16 > 0:53:18Here. We need one more.
0:53:20 > 0:53:23Finally, the bottleneck clears.
0:53:23 > 0:53:27- No problem.- You lie!
0:53:27 > 0:53:31At Michel's mother's table, Tom is carving.
0:53:31 > 0:53:34- I'm impressed.- Merci.
0:53:34 > 0:53:38And as all 35 diners enjoy their mains,
0:53:38 > 0:53:40time for one last piece of theatre.
0:53:49 > 0:53:52It's been crazy.
0:53:53 > 0:53:57I'm trying not to laugh, because otherwise I might cry a little bit.
0:53:58 > 0:54:023.20 and as lunch service winds down and desserts are ordered,
0:54:02 > 0:54:06the sommeliers make their dessert wine recommendations.
0:54:06 > 0:54:10OK, we have a Chateau Filhot, very tropical and fruity.
0:54:10 > 0:54:12It goes nice with the ice cream.
0:54:12 > 0:54:19The Cote del Leone, it's honey, hints of strawberry. It's syrupy.
0:54:19 > 0:54:24- OK, are you enjoying this now? - I'm sort of slowly but surely getting into it.- OK.
0:54:24 > 0:54:26Danielle's been good.
0:54:26 > 0:54:30At times, her mannerisms are a little bit too friendly,
0:54:30 > 0:54:36but it is acceptable, because she is actually delivering the goods.
0:54:36 > 0:54:37Bon appetit.
0:54:37 > 0:54:42A bit rough and it's early stages, but if they're willing to put in the hard work and long hours,
0:54:42 > 0:54:45there's no reason they couldn't become good sommeliers.
0:54:45 > 0:54:47At the beginning, shambles.
0:54:47 > 0:54:50You're making me cry just thinking about it. It was dreadful.
0:54:50 > 0:54:54I was getting myself in a tizzy. But I have enjoyed it. The end of it.
0:54:54 > 0:54:58It's gone quite well. I don't know why I was so nervous this morning.
0:54:58 > 0:55:01I didn't want to do it. I was crapping myself really.
0:55:01 > 0:55:05But things are running smoothly. Everyone's working together as a team.
0:55:05 > 0:55:08There's one or two mistakes. I thought that would happen.
0:55:08 > 0:55:10It was rectified as soon as we could.
0:55:10 > 0:55:12- Au revoir. Merci beaucoup. - Bon chance.- Au revoir.
0:55:12 > 0:55:17Lunch is over and the guests begin to leave.
0:55:17 > 0:55:19Tom was impressing.
0:55:19 > 0:55:25He cut the meat beautifully, presented it on the plate extremely well.
0:55:25 > 0:55:30In general, I thought it was very good, because they're very young,
0:55:30 > 0:55:33they've never done anything like that before,
0:55:33 > 0:55:35so they've done a very good job.
0:55:36 > 0:55:40And Michel's wife's table seem similarly impressed.
0:55:40 > 0:55:44- Niki explained the wines properly? - Yes, she did really, really well.
0:55:44 > 0:55:47She explained everything, all the wine.
0:55:47 > 0:55:52She suggested wine that went really well with whatever we had, so she did a good job there.
0:55:52 > 0:55:55- We are very difficult customers, aren't we?- We are.
0:55:55 > 0:55:58- It's la famille Roux. - Yeah, that's right.
0:55:58 > 0:56:00- Thank you.- Thank you so much.
0:56:00 > 0:56:04It was brilliant fun. See you later. Smile.
0:56:04 > 0:56:07See you later.
0:56:08 > 0:56:12OK, guys, service over. Debrief time as usual.
0:56:12 > 0:56:18I was really very, very nervous before service.
0:56:19 > 0:56:23Very nervous, but I must say, for the most part, you delivered the goods.
0:56:23 > 0:56:27The two wine waitresses did well. Nikkita, I watched you.
0:56:27 > 0:56:33I saw some of the vegetables being beautifully placed on the plate.
0:56:33 > 0:56:37Again, with elegance. The kind of elegance that is demanded in this place.
0:56:37 > 0:56:40- Ashley, I think you lost a bit of control at one stage.- Yeah, I did.
0:56:40 > 0:56:44But it was great to see you jumping in and helping everybody.
0:56:44 > 0:56:47James, you were serving my table. Not easy.
0:56:47 > 0:56:53Quite a few mistakes, but you didn't panic. You did all right.
0:56:53 > 0:56:55Franck, would you like to say a few words?
0:56:55 > 0:56:57IN ENGLISH
0:57:01 > 0:57:05It wasn't a car crash, but you have to be conscious we scratched the car today.
0:57:05 > 0:57:07Next time, I want no scratches on the car.
0:57:07 > 0:57:10I want the key in my hands. I don't want the insurance to go up.
0:57:10 > 0:57:13- Well done for today, well done. - Well done, guys.
0:57:13 > 0:57:18- ALL: Thank you. - Well done. Well done. - You passed this time, Niki.
0:57:18 > 0:57:21I have to remind myself sometimes that Danielle is only 18.
0:57:21 > 0:57:26She gets so nervous and wound up before service, but that I think is positives.
0:57:26 > 0:57:29That is her passion that's inside her.
0:57:29 > 0:57:33Ashley was out of his depth today, and the formality of the restaurant
0:57:33 > 0:57:37was definitely not his cup of tea and he couldn't shine there.
0:57:37 > 0:57:42But for a young man who six weeks ago was on the dole, now look at him.
0:57:42 > 0:57:45I'm really pleased for my trainees.
0:57:45 > 0:57:49They pulled it off, but they've still got some tough challenges ahead.
0:58:00 > 0:58:06Next time, Michel comes closer to deciding which two trainees will receive the scholarships.
0:58:06 > 0:58:10I'd like to think I'm in the running for it. I'd like to win.
0:58:10 > 0:58:13I hope I'm doing the best I can to get it. If I don't, I've tried my hardest.
0:58:13 > 0:58:18And the group go head-to-head looking after some very special guests.
0:58:18 > 0:58:23If I have bad service, then I will kick off 100%.
0:58:23 > 0:58:25Oh, Tom!