One chef from each round will be going home, and the remaining contestants face one more gruelling elimination challenge. The first four contestants must demonstrate they have the necessary skills and palate by preparing and cooking wild mushrooms, while the second four must correctly fillet and cook fresh sardines. In an hour-long show, eight more chefs face a nail-biting elimination round. The two remaining contestants will make it through to the quarter-final and a step closer to winning the title of Professional Masterchef. After judging each plate on presentation and flavour, Michel and Gregg will send one more chef home. Each chef must demonstrate they have the necessary skills and palate by trussing a chicken, removing the liver and cooking it in a cream and madeira sauce.Īt the end of the round, one of the chefs will be going home, and the three remaining contestants face one more gruelling elimination challenge, as Michel cooks a classic recipe of cardoon gratin with bone marrow before asking them to recreate the dish in just 60 minutes. In front of the watching Monica and Gregg, they must earn the right to cook for the legendary Michel. Legendary double Michelin-starred chef Michel Roux Jr and Masterchef dining expert Gregg Wallace are joined by Michel's trusted sous chef Monica Galetti as they hunt for a young chef who has what it takes to go to the top of the culinary world.įour chefs must deal with the pressure of a nail-biting elimination round. This is cooking at its most extravagant but Michel Roux Jr guides viewers through these beautiful dishes with ease and flair, leaving their mouths watering. Finally, there's the sublime patisserie St Honoré a la crème chantilly, choux buns with caramel and crème chantilly in abundance. We also see the paté of all patés - dodine de canard aux pistaches, a whole stuffed duck with pistachios prepared over three days and served as a terrine with pickles. Michel introduces us to indulgent French classics at their most delectable, with dishes such as the divine Burgundian classic oeufs pochés meurette - a red wine poached egg on fried brioche with mushroom duxelle an incredibly extravagant brunch for even the most practised of diners.

In the first of these two half-hour specials, Michel lovingly prepares sumptuous dishes close to his heart with unique tips and historic notes from his Roux heritage.

Hot off the back of MasterChef: The Professionals, double Michelin-starred Michel Roux Jr gives MasterChef fans and serious cooks a culinary masterclass, demonstrating classics from the latest series as well as others from his legendary heritage.

Masterchef the professionals winners