London & Stockholm
Tonight the final three go on a culinary road trip. Nick and Dylan initially send them all to their very own one-Michelin Star restaurant in London where they have to complete a lunch service. They then face the heat in the two-Michelin star restaurant Frantzen Lindeberg in Stockholm.
Nicha is cooking Herb crusted Anjou Pigeon, sautéed mushrooms, spring onions, rosti potatoes with a pigeon and herb aromatic jus. Her restaurant is Gauthier Soho and her chef is Alexis Gauthier.
Terry is cooking in L’Autre Pied in Marylebone. His head chef is Tallaght man Andy McFadden. Terry needs to get to grips with Haunch of roe deer cooked in cocoa, with crapaudine beetroot, blackcurrants and peanuts.
Tamarin’s restaurant is North Road and her chef is Christoffer Hruskova. Her lunch time dish is Venison rolled in burnt hay with beetroot and smoked bone marrow.
All three finalists completed their services and impressed their chefs.
Nordic cuisine is the latest big thing in the food world and Stockholm has been at the forefront of this meteoric rise with some world renowned chefs and amazing culinary advances.
The three finalists get to spend two days in the kitchen of Frantzen/Lindeberg under the watchful eye of Bjorn Frantzen, the head chef and co-owner. This restaurant catapulted its way to two Michelin Stars within 24 months of opening in 2008 and last year jumped up the World’s Best Restaurant list to be named the 20th best in the world.
Bjorn’s ethos is everything should be cooked a-la-minute and he has devised two days of intensive watching, learning, and cooking for the contestants.
All three start off with their own canapé which need to be prepared before evening dinner service.
They then move onto the rest of the evening service being mentored by a chef on a dish.
Nick and Dylan sit at the chef’s table sampling the contestant’s handiwork as well as observing them.
The following morning Bjorn and his sous chef Jim step the final three through one of their signature vegetable dishes showing different cooking techniques and various means of seasoning vegetables.
Each contestant then faces their ultimate Masterchef challenge. They now have 90 minutes and a tray of over 40 vegetables, some of which they have never seen before and have to create their take on Bjorn’s signature dish. During the final fifteen minutes Bjorn expects them to finish their dishes at the pass, while talking Bjorn, Jim, Nick and Dylan through the inspiration for their dish.
Some rise to the challenge and some fail.