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This week, four Michelin-starred chefs selected their perfect
partners from some exceptional home cooks.
Today, those four teams compete, but only one can win.
For the home cooks, it's a chance to prove themselves to their mentors.
Take the risotto off at ten minutes!
For the professional chefs, their reputations are on the line...
Mash the spuds!
..as they will ultimately be judged
by triple Michigan-starred chef Pierre Koffmann.
For me, there is only two types of cooking -
bad cooking and good cooking.
Guys, you have just two minutes left.
Four chefs, four home cooks, but only one team can win.
This is Yes, Chef.
Hello and welcome to Yes, Chef.
It's the Friday final, when all four pro-am teams will go head-to-head,
so let's meet them.
On Monday Theo Randall, of Theo Randall at the Intercontinental,
chose strategy director Regan Anderton as his team-mate.
I like Regan. I like the way she is. I like her attitude.
She seems very confident.
I think our battle plan is to remain really calm and just get on with it.
I've got Theo at my side, so, yeah, feeling really confident.
Aiden Byrne of Manchester House picked IT consultant
Eugene Rangayah on Tuesday.
Eugene has composed himself in a phenomenal manner.
I'm relatively confident and I think it's boosted by
-Aiden supporting me.
-We understand each other.
He does as he's told and I'll tell him what to do, simple as that.
Wednesday saw Matt Gillan
choose secretary Judith Ruck.
I would like to move forward with... Judith.
I'm confident in going into the challenges, yeah, so happy.
-Looking forward to it.
-I could eat that myself.
Nervous but very excited.
And yesterday, Frances Atkins
of The Yorke Arms chose administrator
Dina da Silva as her partner.
And these balls look really yummy.
We're going to go for it and we're going to produce the best food ever.
-Yes, that's it. Positive attitude.
-A positive attitude.
So it's time for round one, recreate the recipe.
For this challenge, each of our professional chefs have given
their cooks a masterclass in how to deliver an exceptional dish.
Let's see how they got on.
The home cooks have just one hour to complete their masterclass
before their chefs will leave them completely alone to recreate
-the exact same dish.
-For speed, I'm going to show you a naughty.
Don't worry about the look, you're going to trim it anyway.
Each chef has chosen a demanding recipe for their home cook in
-an attempt to showcase their skills and win the round.
-Loads of butter.
On the Red team, home cook Judith will be attempting chef Matt's
dish of salt-baked rump of pork,
roasted cauliflower with a cauliflower, blue cheese and
tarragon puree, and a pickled sunflower seed dressing.
It's really nice.
It's the only way I cook pork rumps now, in a salt dough.
The key to this dish is the perfectly timed cooking of the pork.
It must be placed in the oven in the salt dough before removing the
-dough and finishing off in a frying pan.
Next are chef Frances and her home cook Dina on the Blue team.
Dina will be making summer duck breast with Nasturtium,
artichoke and orange, in a turmeric, star anise and tomato sauce.
The timing of the duck breast is crucial and the sauce needs
to be correctly reduced to bring out the flavours.
This is how it must look.
Whatever you do, don't let that reduce too much, because you'll muck it up, all right?
The home cooks can make notes, but must pay attention to every
-detail in order to produce a winning dish.
-I've got to make that.
I'm going to make that.
Chef Aiden and his partner Eugene are the Green team.
Eugene will be making steam-salted cod and fresh pappardelle
served with morels in white port, asparagus tips and asparagus puree.
I usually just do it by eye, it's about 500g of flour in there.
For this dish, the consistency of the fresh pasta is crucial,
and for home cook Eugene, it's the first time he'll be attempting it.
Going to put another egg yolk in there.
It's just going to firm it up. Yeah.
Guaranteed for structure, really, more than anything.
-Put some salt in the water as well.
And finally on the Yellow team,
home cook Regan will make chef Theo's classic fish stew
with Dorset blue lobster, sea bass, monkfish and clams.
The knife's not going to break, so just crack the lobster.
The fish can very easily overcook,
so the timing for this dish is imperative.
Get a sharp knife like that and just put the knife through the clam.
So, that's perfect. It's how I want it to be.
So, there we go. Easy-peasy.
The cooks will have just one hour to recreate the professional
chefs' masterpiece and they have to do it completely on their own,
whilst chefs watch from the green room.
Now, chefs, you do have a lifeline.
If you see your cooks heading for disaster, you can step in,
but for just two minutes only, so use your time wisely.
After that, cooks, you're on your own.
So, chefs, will you please leave the kitchen? Off you go.
Good luck, mate.
Your time starts now.
The cooks are on their own and the pressure is on.
Can they recreate the incredibly high standards of Michelin-starred
food all under the watchful eye of their chefs?
I'm getting quite a headache with the stress of it all.
And they'll be checking the home cooks' every move to see if
they're following their instructions to the letter.
On the Yellow team, Theo's partner Regan is struggling to get stuck in.
No, it's not a walnut.
The lobster is a bit tough.
That wasn't meant to be how it came out.
Oh, my God, she's got the clams, but she's got a huge cook's knife.
I said a little paring knife. Just to make sure...
Oh, I can't watch this.
Meanwhile, on the Green team,
chef Aiden has given home cook Eugene a tough assignment.
Never made pasta before. First time.
He's doing it, he's doing it. You're just a bit impatient.
You're a drama queen.
On the Blue team, Frances' partner Dina is heading for disaster.
They're going to burn. They're going to burn.
Get that on there. That would've been a near miss.
If I'd have left that on there, I'd have ended up with very burnt
artichokes and sweet potato.
On the Red team, Matt's partner Judith should be wrapping her
pork in salt dough and putting it in the oven.
I'm a little bit concerned at this point.
Judith's got a pan on with oil
and she's got the pork sitting next to it.
The salt dough needs to go in the oven.
Oh, gosh. Yeah, of course, yeah.
The pork should go into the oven without being sealed.
If Judith pan fries her pork it could be disaster for the Reds.
-Come on, Judith, pay attention.
-How are you getting on?
I think everything's going according to plan.
Matt can only go in once, so he must choose his moment wisely.
I can either go in now but I need to be there
-to check that pork when it's cooked.
I'll be happy when I've got the pork in the oven.
Take the pork out.
Come on, Judith.
After five minutes in the frying pan,
Matt's concerned further time in the oven will ruin the pork and,
as a result, he is the first chef to go in for the Red team.
-I'm going to have to go in.
-Go on, mate.
-You have two minutes.
-You sealed the pork off beforehand.
It goes in the pan AFTER it comes out of the oven in the salt dough.
It's now too warm for the salt dough.
Matt's decided to abandon the salt dough.
So, get that pan back on the heat and we'll bypass this.
How are you getting on? You're smiling still.
Just about getting there, trying to do this precision pastry.
Make sure it looks nice and neat.
Is everything going according to plan at the minute?
I'm ticking it off and it seems to be about right at the moment.
-OK, and working at the right pace, you think?
Yeah, I hope so.
-How long do I leave it in for?
-That's it, out.
That's a quick two minutes. Wow!
It's on my mind now that I made such a big error at the beginning
and I'm playing catch-up but I just need to relax
because everything else looks OK.
-How are you getting on?
-Er, getting on.
Just prepping the asparagus that's going to go in the puree.
The fish is in the oven. I've got enough time and that so...
Right, cooks, you are halfway through.
You've had 30 minutes and you've got 30 minutes to go.
-How are we getting on?
-Is everything going according to plan?
Yeah, I think so. It seems to be.
Get the potatoes on.
I'm just conscious that my potatoes need to be going on.
Oh, yes, there we go.
Peel the potatoes.
On the Blue team, Frances's partner Dina,
having nearly burnt her vegetables,
has now taken her duck out too early,
which is making Frances twitchy.
We've gone to pot.
-Is she supposed to cut the duck at this stage?
-So you're thinking about going in?
I thinking I'm going to rectify this at the end.
Oh, dear. I don't think that fryer's on.
That's a bit unfortunate.
-You sure you don't want to go in now?
Time for Eugene to attempt pasta rolling for the first time.
But it's too dry.
But unfamiliar with making pasta,
he adds oil instead of water, or egg.
I need more oil.
-What are you doing?!
And just for good measure, he adds another glug.
-Why has he done that?
-There's a lot of oil in that pasta.
-There's lots of oil in it.
-Why has he done that?
And it's all proving too much for Aiden who has
no choice but to go in and use his two minutes.
Right, your two minutes starts now.
So Aiden has just two minutes to completely remake the pasta
and save the Green team.
-Put a little bit of water in there.
Just the pasta that needs sorting out.
Right, time's up.
-Off you go.
Disaster avoided, thanks to Aiden, Eugene is back on track.
I have never made pasta that fast in my life.
Cooks, you only have ten minutes left.
Ten minutes to go.
-Getting food on plates.
Nice, you're getting plated.
So with Judith nearly home and dry for the Reds,
Dina on the Blue team has made a decision
that could prove disastrous.
Oh, don't do that.
I think she's cutting out what she thinks is the raw bit.
What are you doing?
It goes from bad to worse for Frances,
as Dina is failing to reduce her sauce to the correct consistency.
Come on, get that reduced, it's not reduced enough.
I think I might change mine to soup.
Unable to hold back any longer,
Frances trades her two minutes and goes in to sort out Dina's sauce.
-Two minutes, Frances.
-Yeah, thank you.
Get that coming down a bit. OK?
That's it. Good girl.
That meat was a bit undercooked but I think it's all right.
It's just left for Theo to use his two minutes for the Yellows, but
with Regan cooking so well, will he actually need them?
She's doing a great job.
I mean, she's just cooking.
Everything I've said, she's doing.
Do you want a cup of tea?
-Right, Frances, time's up, out you go.
-Put that on...
Eventually as Regan is plating up, Theo goes in
just to do the final checks.
-Two minutes, Theo.
-You've done brilliantly.
-How does it feel, has it cooked through?
Just make sure that is cooked through.
The claws were all stuck, so I've literally just done tails.
-Is it looking all right?
-It's tastes delicious.
-It tastes really good.
Oh, get that bok choy out.
That's what I said!
-Time's up. Well done.
So all four chefs have used their lifelines.
The cooks now have to finish their dish completely on their own.
It's not dried pasta, mate. It's fresh, get it out.
He's totally forgot about it, hasn't he?
Time is up. Stop cooking, step away from your plates.
You've done all you can.
Regan! Leave that plate alone.
First to be judged is the Red team.
Judith has attempted to replicate Matt's dish of salt baked
rump of pork, roasted cauliflower
with a cauliflower, blue cheese and tarragon puree,
and a pickled sunflower-seed dressing.
But will Judith's version impress the other chefs?
-How did you find that?
I'm glad it's over, I can relax a little now.
OK, and are you happy?
-Yeah, it looks great.
-So you're proud of Judith?
-Yeah, I am. I am.
Good. OK, guys.
-I'm going to go in first.
It looks delicious.
-Mm, I like that, that's delicious.
-A bit of that crust on there.
And this cauliflower puree is really delicious.
And I like the kind of caramelisation of the
-There's a real depth of flavour there.
You've really nailed the seasoning.
Lots of flavours in there.
I'm getting lots of different textures.
Spot on, that.
The textures are good, they run with each other really,
really nicely and the pork's beautifully cooked.
I'm quite nervous.
What lovely, lovely comments.
I'm trying to hold it back!
-The feedback was great.
I'm not used to that many compliments. It's... Oooh.
Next is the Blue team of Frances and Dina.
Dina has made Frances' dish,
summer duck breast with nasturtium, artichoke,
bok choy and orange in a turmeric, star anise and tomato sauce.
But how will Dina's version fare with the other chefs?
So how did you find that, Gina?
It started off all right and then I nearly burnt all the vegetables
by putting them on the hob.
I could smell this burning smell and I thought, "What's going on?"
You did very well. OK.
Would you like to taste?
-Shall I go first again?
-In you go.
-So this sauce is really like powerful, really strong.
It seemed a little bit too reduced, it seems quite a strong flavour.
I thought the reduction was quite nice with the duck.
You've got quite a big flavour with the duck.
A bit of reduction just cuts through it.
It lifts it.
I think with that orange around the duck,
and the turmeric together, if you taste one without the other
you would say it's quite strong but I think eating them together...
Frances has challenged you with that one.
I think you've done really well with that.
I know, there is nothing left. That's the sign of a good dish.
-There you go.
All the other chefs were saying,
"Are you going in there, are you going in there?"
I said, "No, get yourself out of your own mess
"and I will correct it," and you did just that. So...
OK. Thank you.
Time for the Green team of Aiden and Eugene.
Eugene has attempted his mentor's dish of steamed salted cod,
asparagus tips with asparagus puree,
pappardelle and morels in a white port.
But will Eugene's version meet Aiden's high standards?
Did you enjoy that, Eugene?
Erm, yeah, it was enjoyable but challenging.
-Hoping that I pull it off in terms of flavour.
Right, guys, you can tuck in.
-The flavour of the morels are lovely.
And the fish is just perfect. Look at that.
You can just see the fish is slightly shiny.
The pasta has got a nice bite to it, it's slightly chewy.
It's really good.
I loved the shallots, the shallot cream.
There's white port in there.
It's a beautiful dish.
Beautifully cooked asparagus, just finishes off the dish nicely.
I must admit I was very worried about the pasta.
You can really taste that acidity in the morels.
And finally, it's the Yellows of Theo and Regan with their
classic fish stew, including Dorset blue lobster, sea bass,
monkfish and clams with tomatoes, fennel and porcini mushrooms.
But will Regan's version live up to her mentor's expectations?
-Did you enjoy that?
-I really enjoyed it.
I could definitely feel eyes on me.
-It was good, I enjoyed it.
Tuck in, guys.
There is a lovely flavour through the sauce.
The potatoes are cooked to perfection!
It could be so easily wrecked, and it's just lovely.
Very...taste of the seashore.
-It is a joy to eat, yeah.
-It really is a joy to eat.
When you taste it, you can really taste the kind of love in it.
You can tell you enjoyed making that. Well done, really good.
The four home cooks must now wait whilst the chefs award
a score out of ten for each dish.
These marks will be added together to give
a maximum possible score of 30 points for Round One.
So challenge one is completed and the scores are in.
I have to say, it's just four points between first and fourth,
so it's neck and neck.
In fourth place...
It's Frances and Dina.
In third place...
It's Matt and Judith.
And the current leaders by just one point...
-..is Aiden and Eugene.
So Aiden and Eugene are the ones to beat on 26.
And Frances and Dina are trailing behind on 22 points.
That was a tough round and I really didn't think we would win
that round because of the competition.
Somebody has got to be in the unenviable place that we are,
but we'll have to try and make up.
-I think it is the mark I gave Aiden that did it.
Oh, well done, Theo.
It ain't over till I start singing.
Right, this is it, this is the last chance for our professional
chefs and their home cooks to prove they have what it takes to be
crowned this week's champions.
And this time they have to impress more than each other because
they're going to be cooking for culinary royalty, Pierre Koffmann.
What makes a great chef is, first, to be passionate
and very hard work.
Pierre Koffmann has been at the heart of high-end cuisine
for 50 years.
One turbot, one cod, one steak..
His proteges include Gordon Ramsay, Marco Pierre White,
Tom Kitchin, Tom Aikens and
Jason Atherton, who between them have amassed over 20 Michelin stars.
I'm the head chef, they follow me and that's it, you know.
He's one of only a handful of chefs in the UK to have been
awarded three Michelin stars.
An accolade he upheld for a ground-breaking 15 years.
With such of wealth of respect and experience, Pierre's expertise
is second to none.
All the chefs in the competition are top chefs but I feel they
will be a bit nervous to cook for me.
That should be ready by now.
Welcome, Pierre, it's such a pleasure to have you here.
So now our teams are going to be cooking just for you today.
We've asked you to choose two key ingredients.
Can you please reveal what those ingredients are?
My two ingredients will be beautiful langoustine
and extra-sweet pineapple.
I'm sure they've got plenty of ideas with that.
So teams, you have just one hour to create
a mouthwatering menu for Pierre.
Are you ready?
Because your time starts now.
Let's go. Go.
Come on, Chef!
Our teams have just one hour to produce
a two-course menu for Pierre.
In addition to langoustines and pineapple,
the teams can choose from a larder of ingredients.
Do we have to take the booze now?
We can come back for it.
But they only have five minutes together to devise a plan.
Erm, erm, erm...
So we will do some poached langoustine.
-We will make a stock from all the claws and the heads.
-Caramelise the pineapple.
Put on the plate so it looks nice and tasty.
I'll make a gnocchi. I'll leave the fennel puree to you.
-We'll fold that right at the end in the risotto.
When the risotto rice is sort of right.
Right, cooks, it's time to leave the kitchen.
Please leave the kitchen now.
The professional chefs will have a strict 15 minutes to prep the
dishes before leaving the kitchen and handing complete control
over to their home cooks.
God the adrenaline in my chest. It's going boom, boom, boom.
The clock is ticking for the professional chefs
who know that this 15 minutes prep could make or break them because
once they hand over to their cooks, they'll not be allowed back
in the kitchen until the final three minutes.
The Red team of Matt and Judith are currently in third place.
They've decided to make roasted langoustines with
a shellfish reduction, roasted artichokes with
a passion fruit dressing and a langoustine bisque.
And for dessert,
a basil cake with roasted pineapple and vanilla mascarpone.
My mind's gone completely blank now.
I just hope that I pull it back together when I get out there.
Matt's going full steam ahead to get as much done for team-mate Judith.
Meanwhile, on the Blue team, Frances and Dina know they need to pull off
something special to move up from the bottom of the leaderboard.
We're going to be making a langoustine risotto
and we're going to roast some pineapple
and we're going to make a coconut mousse.
Obviously, with the mousse, we're taking a bit of a risk
if we can get it set in time.
I'm feeling absolutely petrified.
The Green team of Aiden and Eugene are currently top
of the leaderboard but what's the plan to hold on to that top spot?
We are doing langoustines with potato gnocchi,
a fennel puree and a fennel salad and we're having
a cheesecake with pineapple cooked in butter with a bit of chilli.
A hint of chilli.
I'm feeling pretty pumped up and raring to go.
Ramekins, rolling pins.
The Yellow team of Regan and Theo are currently in second place,
trailing behind Aiden and Eugene by just one point.
We are going to do a langoustine risotto as a main course and
then for dessert we're going to do a pineapple tarte tatin
and then I'm going to be doing a Cointreau mascarpone as well
to go with the pineapple tarte tatin.
Hopefully, the pineapple cooks in time
and hopefully it all turns out well and they like it.
My wooden spoon's broken.
Two minutes left, chefs.
-Only two minutes to go.
I want more lime.
Here, you can have mine.
The professional chefs have never worked
so hard to make their 15 minutes' prep time count.
They will only have two minutes to tell their home cooks what
still needs to be done, so the handover will be crucial.
Five, four, three,
Cooks, in you come.
Right, the sponge is ready.
-Do you want me to slice it - the basil to go in it?
-Make the gnocchi. Yeah.
So basically beat that up as far as you can physically get it.
You've got plenty of time to do the risotto.
We'll take our time at the end.
Having clocked that Theo and Regan are also doing risotto,
Frances has decided to change the Blue team's main course
to a stew.
-It's like a big, fish stew.
Chefs, out of the kitchen.
Time to leave.
I think I've got five seconds.
Wish me luck.
For now, the chefs have done all they can,
they'll have three minutes at the end of the round to return to the
kitchen and rectify any mistakes,
but until then all they can do is watch.
Where's my man? Don't let that go cold. Mash it.
That's it. Get in there, lad.
Aiden planned to make the gnocchi, but he ran out of time,
so this tricky task has been left to Eugene,
who's never made it before.
You need to mash it before you put the egg in, you plonker!
What are you doing?
-Mash the spuds!
Get your masher on it, lad. Masher!
Someone's very competitive here, aren't they?
Meanwhile, Theo is playing to his partner Regan's strengths,
so he can't help piling on the pressure.
That's it. Good girl. Look at that.
You couldn't have anyone tougher than Chef Pierre.
With the pressure on,
Dina's mousse-making method is slightly unnerving Frances.
We've got a different way of doing things, to put it politely!
I think I'm going home.
Meanwhile, Matt can't even recognise the dish
Judith is making for the Reds.
-What is that?
-Some cream cheese.
The passion fruit should be with the langoustines and not the dessert.
Oh, that's good.
I'm all up for a little bit of creativity,
but they are for two separate dishes!
With perfect timing,
judge Pierre decides to catch up with the cooks in the kitchen.
I think I have executed what Matt wanted me to do.
So we'll see when he comes out.
Once we get back in, there's going to be a little bit to do,
a little bit to tidy up, and not a lot of time to do it.
-How are you? How do you feel?
Not too nervous?
Very nervous and very rushed.
-Are you doing a stew?
We're doing a langoustine stew
with some crunchy vegetables, which I need to check,
and then we are going to do some sauteed pineapple with a mousse.
-Sounds very good.
-Yeah, very good.
I'm feeling worried.
I just hope I can salvage something that Mr Koffmann will enjoy
when we go back.
-How are you getting on?
-Is it all in control?
Trying to be. Yeah.
So, what are you doing?
So, I'm going to make gnocchi.
And what are you doing with the pineapple?
So, the pineapple, we are going to be doing a deconstructed cheesecake.
I don't think there's anybody else
I would be more nervous of cooking for than Pierre Koffmann,
and I'm doing it with one arm and one leg chopped off.
Makes it even harder, so... Yeah, added pressure.
-All right, well, we'll let you get on.
-Good luck. Enjoy it.
And finally, Theo's partner Dina
gets the royal visit for the Yellows.
-Hello. You're doing a risotto?
-Yes, langoustine risotto.
And we're doing a pineapple Tatin.
-The stock looks beautiful. Smells good too.
I've got total faith in Regan.
I said, "What do you like cooking?"
and she explained to me the dishes she likes,
so she is in her comfort zone. Slightly.
-And do you feel confident?
-Yeah, I do feel quite confident.
-OK. Good luck.
-Thank you very much.
Let's start with Matt and Judith.
They sound very good and they smell very good,
and she looked very confident in what she is doing.
She'll be fantastic, I am sure.
Do you know what he told me to do next?!
But then we have Frances and Dina.
-Now, they are doing a stew.
She will have to keep all the langoustines just perfectly cooked
because you don't want to overcook the langoustines.
-It would be a disaster.
That tastes amazing.
OK. And let's move on to Aiden and Eugene.
I worry a little bit about the gnocchi.
They have got to be done to perfection
or it is going to be rubbish. It is very risky.
I don't know what a deconstructed pineapple cheesecake is,
-but it is a twist on a cheesecake, for sure.
So I hope it will be good, yes.
So, let's then move on to Theo and Regan.
Theo is a master of risotto, and tarte Tatin is such a classic dish.
I'm sure I'm going to enjoy those two dishes.
-Oh, it's very exciting.
Pierre may be confident in the Yellow team's risotto,
but Theo is starting to have his doubts.
I'm worried about the risotto, because it is going
to be overcooked if she keeps cooking it for another 20 minutes.
So, I am just slowly waiting for the risotto.
Take the risotto off for ten minutes!
And things aren't going too smoothly
for Frances on the Blue team either.
You're very quiet.
I know. I'm thinking about what I can do when I get back.
I'm planning a change of the tactics, you know?
Stop tidying your bench up and make your gnocchi.
Looking for anything else to do rather than make that gnocchi, isn't he?
Just 30 seconds left before your chefs come back in.
Today has been pasta... Pasta for the first time, in all its forms.
Chefs, come back into the kitchen!
You've got three minutes.
The chefs have just three minutes
for any frantic finishing touches and to plate up.
-A strip like that.
Oh, am I glad to see you!
All right, Captain?
Right, get that on the plate, OK? Pile up your mousse in the middle.
-How's it going?
-Is that OK?
Is that OK?
Just. It's a little bit over. OK.
Come on. Come on. Come on.
-Pile it up again.
-On top. One top. One more.
Guys, you have just one minute left.
If the food is not on the plate, it won't be judged.
One minute to go.
Go, go, go. Stop.
With the gnocchi taking up so much of Eugene's time,
Aiden has to abandon the fennel salad and the langoustine sauce
and concentrate on dessert.
You don't need that.
-Good girl. Well done.
And with just over ten seconds left,
Matt and Judith are the only team with nothing on their plates.
Step away from your plates. You have done all you can.
After challenge one,
Frances and Dina were at the bottom
of the leaderboard on 22 points,
and Aiden and Eugene were at the top
on 26, But with only four points
between first and last place,
Pierre's scores for challenge two could make all the difference.
First to be judged are Frances and Dina.
They have made a langoustine and vegetable stew, and a coconut mousse
with kirsch-infused pineapple, topped with walnut granola.
Lovely. How did you find that challenge?
-Very hard. Yes.
When we'd finished.
You should be pleased, because it looks good, you know?
We'll have to do the tasting, but the look is beautiful.
The stock is very nice.
The langoustine is perfectly cooked. You have done a very good job.
The balance between the sugar and the alcohol is very nice.
You did very well. It is not too sweet. It is a very nice dessert.
Yeah. You can smile now.
I think Monsieur Koffmann was very charming. He was very nice to us.
And for that we are very grateful!
Next into the tasting room are Matt and Judith,
currently sitting in third place.
They've made pan-roasted langoustines with
a shellfish production,
roasted artichokes, spring onions and a langoustine bisque.
For dessert, they have made basil cake with roasted pineapple,
and a vanilla and passion fruit mascarpone.
How was that challenge?
-Did you enjoy it?
But she enjoyed it, because she was smiling nonstop.
She should give you a little bit of her smile.
-It was madness.
-She's passed on a little bit of the smile.
Well done. Well done.
Thank you. Now we are going to taste.
I like the crunchiness of the vegetables.
-It is a nice contrast...
The langoustines are nicely cooked.
I've got to taste the sauce, because I like sauces.
It is a nice sauce. You have done very well on the dish.
The pineapple is perfectly cooked.
It is a good dish.
I don't know if a custard would have been better, but that is very good.
-You have done very well.
-Thank you very much.
Happy to come away with those comments,
regardless of what happens from now, so...
It was really overwhelming and I was not prepared for the comments
at all, like that.
Time for Theo and Regan,
who are a currently in second position on the scoreboard.
They have made a langoustine risotto,
and a pineapple tarte Tatin with a Cointreau mascarpone cream.
How did you find that challenge?
-Good. I really enjoyed it.
-So, now it is time to taste it.
It is a nice risotto. I like it. It is a bit crunchy. It's nice.
-You've done well.
It is a nice Tatin. You have done well.
The pineapple is a little bit crunchy, it is good.
The pastry is cooked well. And not too much sugar, so you enjoy it.
-It is a nice dish. You have done very well.
Thank you very much.
Our plan was to keep it simple and not overcomplicate things,
and that's what we did, and I think, you know...
-It paid off.
..that was the best way to go forward.
And finally, current leaders Aiden and Eugene have made
roasted langoustines with potato and lemon gnocchi, and a fennel puree,
but they failed to serve it with a fennel salad and langoustine sauce.
Their dessert is a deconstructed cheesecake of lime, cream and
mascarpone, but time prevented them from fully roasting their pineapple.
-There we go.
How was that for you both?
Yes, frantic. Yes, there was a lot of work to do.
Probably a bit much work to do, actually.
-OK, it is time to taste.
-You don't have to, if you don't want to.
-I'm joking, I'm joking, I'm joking.
I think that is completely wrong,
because it is more like a pate a choux.
It is quite heavy.
Even a good chef cannot make gnocchi, so...
The langoustine is fine, but the dish is not finished, so...
-I think the sauce would have complemented the dish
but as it is, it is not there.
That's it. Nothing exciting.
'Oh, a bit of a car crash, actually.'
It's a little bit unfair of me to give Eugene the challenges
that I gave him, I think,
and I think it has shown in the finished product.
Pierre must now give each dish a mark out of 30.
These points will be added to the scores from challenge one,
giving a total score out of a possible 60 points.
I think we have gone from hero to zero at this stage in the game.
Three of them were very good. The number four...
the poor guy had too much to do, but the other three did a very good job.
I was surprised by the quality of the food.
It just depends on what Pierre is looking for.
I don't think we've got a chance of winning,
but I think it's been a good day.
The most important thing is you cooked brilliantly and you
-I had an amazing time.
-That is the main thing.
But we'd like to win!
-You've worked out your points.
-It is done.
-It is done?
So, shall we go and break the news?
OK. We'll go.
Firstly, I'd like to say well done to everyone.
We have had a fantastic week but, unfortunately,
there can only be one winner,
so your points from challenge one
have been added to Pierre's scores, and in fourth place,
with 36 points...
..is Aiden and Eugene.
Oh... That's fair enough.
In third place, with 46 points...
..is Matt and Judith.
So, there's just one point between first and second place.
And the winners, on 53 points...
..Theo and Regan.
-You've been brilliant, and to win it is just fantastic.
The icing on the cake.
I've had such a lovely time, learned lots, and it's been amazing.
A really good experience.
Next week on Yes, Chef,
for more top chefs will be on the hunt for their perfect partners.
I can't hear you. Say it a bit louder.
-For the home cooks,
it's a chance to work alongside the best in the business.
The veal is annihilated.
But who will be chosen and who will be Yes, Chef champions?
The winners are...