Double-Michelin-starred chef Michel Roux Jnr and MasterChef dining expert Gregg Wallace ask the last pair of semi-finalists to step up to service at Pied a Terre. Working under head chef Marcus Eaves, they must now compete in the heat of service and reach the exacting standards of Michelin star cuisine. They will each be responsible for a highly complex dish that must be executed with precision, finesse, and on time. No mistakes will be tolerated. Then, after a relentless service the chefs must compete again recreating one of Marcus's signature dishes: poached lobster with crushed peas, confit white peach and a mint and tarragon emulsion. To bring together such a delicate balance of flavour, it's a battle for the chefs to reach the extraordinary level required.
Then, the two semi-finalists return to the studio for one last challenge before one of them will be sent home. In this daunting final test, they must produce a main and dessert inspired by their Michelin experience in just tw
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