1 00:00:00,000 --> 00:00:04,162 WWW.MY-SUBS.CO 1 00:00:01,269 --> 00:00:03,299 Gordon: Previously on "MasterChef Legends"... 2 00:00:03,304 --> 00:00:05,905 - We are in the top seven now. - Whoo! 3 00:00:05,906 --> 00:00:09,636 All of you, please welcome Niki Nakayama. 4 00:00:09,643 --> 00:00:12,982 All of you will be cooking for four world-class chefs. 5 00:00:12,983 --> 00:00:15,520 - It's boys versus girls. - Let's do it! 6 00:00:15,521 --> 00:00:17,616 I can see that in a restaurant. 7 00:00:17,618 --> 00:00:20,248 Think about how each dish balances out the other. 8 00:00:20,254 --> 00:00:22,694 You've got some incredible Japanese flavors here. 9 00:00:22,695 --> 00:00:24,690 - Oh! - [bleep] 10 00:00:24,692 --> 00:00:26,130 - Medic. - Oh, my gosh! 11 00:00:26,131 --> 00:00:28,297 - Mike, easy with the salt. - Come on, guys! 12 00:00:28,298 --> 00:00:29,626 We're a mess. 13 00:00:29,630 --> 00:00:32,170 One of you have cooked for your last time. 14 00:00:32,171 --> 00:00:34,966 Anne. Abe. 15 00:00:34,968 --> 00:00:37,508 - Thank you, Chef. - Love you, man. 16 00:00:39,107 --> 00:00:40,267 Tonight... 17 00:00:40,274 --> 00:00:42,814 Please welcome Ludo Lefebvre. 18 00:00:44,445 --> 00:00:46,175 ...it's a mystery box with a twist. 19 00:00:46,180 --> 00:00:50,180 Clocks. Tonight's challenge has two rounds. 20 00:00:50,184 --> 00:00:52,354 - [bleep] - And a race against time... 21 00:00:52,355 --> 00:00:54,121 Oh, my goodness. 22 00:00:54,122 --> 00:00:55,992 - She took a big risk, yeah? - She's taken a massive risk. 23 00:00:55,993 --> 00:00:59,029 ...to determine who makes it into the semi-final. 24 00:00:59,030 --> 00:01:03,956 Oh, wow. I would put this on the menu of my restaurant. 25 00:01:03,964 --> 00:01:05,832 This is raw. 26 00:01:05,833 --> 00:01:07,033 I would never put that on the plate. 27 00:01:07,034 --> 00:01:08,644 This is your worst performing dish. 28 00:01:08,645 --> 00:01:10,696 - [groans] - I'm going home. 29 00:01:23,651 --> 00:01:27,187 - Top five, boys. Here we go. - Guys, there's a lot on the line tonight. 30 00:01:27,188 --> 00:01:28,858 Win this one and you're straight in the semi-final. 31 00:01:28,859 --> 00:01:30,056 - Yeah. - It's a big one. 32 00:01:33,227 --> 00:01:34,227 Let's go! 33 00:01:35,396 --> 00:01:37,726 Autumn: Okay, another mystery box. 34 00:01:37,731 --> 00:01:39,531 Happy, happy, happy. 35 00:01:39,533 --> 00:01:41,403 Kelsey: Now I'm in the top five, 36 00:01:41,404 --> 00:01:43,072 and that's a big accomplishment, 37 00:01:43,073 --> 00:01:45,538 but I'm feeling a little stressed. 38 00:01:45,539 --> 00:01:51,009 I had a big accident with my thumb last week and lost part of it. 39 00:01:51,011 --> 00:01:53,580 It's very painful, but I just have to move on with it. 40 00:01:53,581 --> 00:01:58,291 Right, welcome back, everyone, to another exciting night of "MasterChef Legends." 41 00:01:58,292 --> 00:02:02,555 Kelsey, you had quite an injury in the last challenge. 42 00:02:02,556 --> 00:02:05,586 The fact that you continued to go on and support your team 43 00:02:05,593 --> 00:02:07,533 was one of the reasons you won last week. 44 00:02:07,534 --> 00:02:09,258 That was insane. 45 00:02:09,263 --> 00:02:10,763 Now, Autumn, how are you feeling? 46 00:02:10,764 --> 00:02:13,271 I'm feeling a little nervous with the boxes behind... 47 00:02:13,272 --> 00:02:16,097 Nervous is good. This is a big one, trust me. 48 00:02:16,103 --> 00:02:20,072 But before we get to the boxes, we have another special legend 49 00:02:20,073 --> 00:02:21,913 gracing the MasterChef kitchen this evening. 50 00:02:21,914 --> 00:02:24,777 Now, this legend has gone from being taught 51 00:02:24,778 --> 00:02:27,146 by the incredible French masters 52 00:02:27,147 --> 00:02:30,717 to becoming a modern master in his own right. 53 00:02:30,718 --> 00:02:35,288 He has two restaurants, two best-selling cookbooks, 54 00:02:35,289 --> 00:02:37,824 and a coveted Michelin star. 55 00:02:37,825 --> 00:02:41,425 The bad boy of fine dining, 56 00:02:41,429 --> 00:02:43,299 Ludo Lefebvre. 57 00:02:44,832 --> 00:02:47,172 - Whoo! - Bon soir! 58 00:02:48,769 --> 00:02:51,638 - Good to see you. - I'm so excited. 59 00:02:51,639 --> 00:02:54,607 As soon as I see Chef Ludo, I am so excited. 60 00:02:54,608 --> 00:02:56,778 - How are you, sir? - Guys. 61 00:02:58,178 --> 00:03:00,447 I'm also really scared because I do not cook French food, 62 00:03:00,448 --> 00:03:04,584 so I'm hoping that this isn't a French challenge, 63 00:03:04,585 --> 00:03:07,185 but I think I know what's coming. 64 00:03:07,187 --> 00:03:09,856 - Ludo, welcome to the MasterChef kitchen. - Thank you for having me. 65 00:03:09,857 --> 00:03:12,627 If there's one man that's put French cuisine 66 00:03:12,628 --> 00:03:14,626 on the map here in LA, it's you. 67 00:03:14,628 --> 00:03:16,298 - Bravo. - Thank you. Merci. 68 00:03:16,299 --> 00:03:19,627 Where does that excitement and love for food come from today? 69 00:03:19,633 --> 00:03:21,671 It comes from where I grew up, Gordon. 70 00:03:21,672 --> 00:03:23,538 You know, I grew up in France, in Burgundy, 71 00:03:23,539 --> 00:03:25,767 and spent a lot of time with my grandma, 72 00:03:25,773 --> 00:03:27,383 my mom in the kitchen, 73 00:03:27,384 --> 00:03:31,475 - and just living around the table. - Amazing. 74 00:03:31,479 --> 00:03:33,779 Tonight, you will be cooking 75 00:03:33,781 --> 00:03:36,949 some of the most traditional food around. 76 00:03:36,950 --> 00:03:41,520 - Jeez. - Classic French bistro cuisine. 77 00:03:41,522 --> 00:03:44,222 French techniques are the foundation 78 00:03:44,224 --> 00:03:47,327 that the entire culinary world is built upon. 79 00:03:47,328 --> 00:03:50,196 So in order to become future legends, 80 00:03:50,197 --> 00:03:54,166 you must master them. This is it. 81 00:03:54,167 --> 00:03:58,237 Now, all of you, please head to your mystery boxes. 82 00:03:58,238 --> 00:04:00,168 Kelsey: Okay. 83 00:04:00,173 --> 00:04:02,683 Suu: French cuisine is something that I've never made, 84 00:04:02,684 --> 00:04:04,706 and it's a mystery box. 85 00:04:04,712 --> 00:04:07,422 I'm really worried about what is inside the box, 86 00:04:07,423 --> 00:04:10,675 so this is gonna be a big challenge for me today. 87 00:04:10,684 --> 00:04:12,224 Alejandro, can you smell it? 88 00:04:14,488 --> 00:04:16,688 I smell pinewood, Chef. I can't smell through the pinewood. 89 00:04:16,690 --> 00:04:19,859 - Yeah. - All right, everyone. 90 00:04:19,860 --> 00:04:22,760 On Chef Ludo's count of three, lift those boxes. 91 00:04:22,763 --> 00:04:27,203 Un, deux, trois. 92 00:04:28,536 --> 00:04:29,996 [groaning] 93 00:04:30,003 --> 00:04:32,173 Why is there a clock under here? 94 00:04:33,541 --> 00:04:35,741 75 minutes. 95 00:04:35,743 --> 00:04:37,777 Those are not ingredients. 96 00:04:37,778 --> 00:04:43,178 They are clocks because for tonight's mystery box challenge, 97 00:04:43,183 --> 00:04:46,886 the way you handle time is crucial. 98 00:04:46,887 --> 00:04:49,556 As you can see, all of you have an amazing 99 00:04:49,557 --> 00:04:52,287 75 minutes to cook tonight. 100 00:04:52,292 --> 00:04:54,532 - Think what we can do in 75 minutes. - A lot. 101 00:04:55,563 --> 00:04:57,773 [speaking fake French] 102 00:05:00,434 --> 00:05:02,402 Here's the twist. 103 00:05:02,403 --> 00:05:07,313 Tonight's mystery box challenge has two rounds. 104 00:05:08,876 --> 00:05:11,706 When you start cooking your first dish, 105 00:05:11,712 --> 00:05:14,947 your clock starts, 106 00:05:14,948 --> 00:05:16,578 and when you're finished with that dish, 107 00:05:16,584 --> 00:05:20,720 you'll then stop the timer by hitting that button. 108 00:05:20,721 --> 00:05:25,291 If your first dish blows us away, 109 00:05:25,292 --> 00:05:29,596 you'll then be safe from elimination 110 00:05:29,597 --> 00:05:31,464 and head up to the balcony. 111 00:05:31,465 --> 00:05:33,095 Oh, my gosh. 112 00:05:33,100 --> 00:05:36,268 But if your first dish is under par, 113 00:05:36,269 --> 00:05:39,569 then you'll be stuck cooking your second dish 114 00:05:39,573 --> 00:05:44,611 with only the amount of time you have left on your clock. 115 00:05:44,612 --> 00:05:46,312 [bleep] 116 00:05:47,981 --> 00:05:50,950 The person with the worst dish from the second round 117 00:05:50,951 --> 00:05:55,121 - will be going home. - Oh, man. 118 00:05:55,122 --> 00:05:59,291 But whoever cooks the best first dish tonight 119 00:05:59,292 --> 00:06:03,962 will win dinner for two at Ludo's restaurant Petit Trois, 120 00:06:03,964 --> 00:06:05,504 here in Hollywood, California. 121 00:06:07,801 --> 00:06:11,370 - Awesome. - Gordon: Right, this is it. 122 00:06:11,371 --> 00:06:15,641 - Your 75 minutes starts... - Now! 123 00:06:15,643 --> 00:06:17,283 Let's go! 124 00:06:24,384 --> 00:06:27,386 - Dijon. - Asparagus. 125 00:06:27,387 --> 00:06:29,117 That looks good. 126 00:06:29,122 --> 00:06:31,357 Coming out of last week's mistakes, 127 00:06:31,358 --> 00:06:33,388 today's my day to redeem myself from that challenge that I lost. 128 00:06:33,393 --> 00:06:36,328 So my strategy is to take my sweet time, 129 00:06:36,329 --> 00:06:38,669 only stick to one dish and do it perfect, 130 00:06:38,670 --> 00:06:40,466 and only cook that dish. 131 00:06:40,468 --> 00:06:42,998 There's a risk in that, but I came here to take risks. 132 00:06:43,003 --> 00:06:44,673 Well done, Alejandro. Let's go. 133 00:06:44,674 --> 00:06:47,172 And my reward is that balcony. 134 00:06:48,175 --> 00:06:50,305 Today I'm doing moules frites. 135 00:06:50,310 --> 00:06:52,380 I have absolutely no experience cooking French. 136 00:06:52,381 --> 00:06:56,315 I don't usually cook seafood, but in this competition 137 00:06:56,316 --> 00:06:58,016 I've been trying to do a different thing almost every time. 138 00:06:58,018 --> 00:07:00,348 So I'm hoping, you know, I don't overcook it. 139 00:07:00,353 --> 00:07:04,491 Right now, my goal is to get this done as fast as I can. 140 00:07:04,492 --> 00:07:07,392 I'm trying to definitely be safe after the first round, 141 00:07:07,394 --> 00:07:11,234 but just in case, I wanna make sure I have a lot of time on my clock. 142 00:07:13,333 --> 00:07:16,872 This is a big one. 75 minutes to think about two dishes, right? 143 00:07:16,873 --> 00:07:20,270 We're looking for that bistro style, so it's super relaxed. 144 00:07:22,242 --> 00:07:25,678 Exactly that, but the flavor is elevated to restaurant quality. 145 00:07:25,679 --> 00:07:27,049 All right, let me get this going. 146 00:07:27,050 --> 00:07:28,917 Joe: With this timing element, 147 00:07:28,918 --> 00:07:31,584 if you'd have to figure out to allocate the time 148 00:07:31,585 --> 00:07:33,885 between a dish that might make you win and a dish that might save you, 149 00:07:33,887 --> 00:07:35,517 how do you play the time game tonight? 150 00:07:35,523 --> 00:07:37,933 The minute you start going past that 50-minute mark, 151 00:07:37,934 --> 00:07:40,855 it's danger zone if that dish is not up to par 152 00:07:40,861 --> 00:07:42,931 to get you up to the safety of the balcony the first time round. 153 00:07:42,932 --> 00:07:45,068 No one should be leaving themselves 154 00:07:45,069 --> 00:07:48,095 with less than 25 minutes going into their second cook. 155 00:07:48,101 --> 00:07:50,401 Anyone over that tonight, I'm gonna be seriously worried. 156 00:07:50,403 --> 00:07:53,473 Okay. Whew! 157 00:07:55,408 --> 00:07:57,078 Hey, Kelsey. What are you cooking today? 158 00:07:57,079 --> 00:07:59,407 I'm making a classic French onion soup. 159 00:07:59,412 --> 00:08:04,617 Is the French onion soup more about the flavor of the brown broth, 160 00:08:04,618 --> 00:08:06,418 the softness of the onions, 161 00:08:06,419 --> 00:08:09,388 the mushy croutons, or the crispy cheese? 162 00:08:09,389 --> 00:08:11,259 - All of it. It's all of it. - All of it? 163 00:08:11,260 --> 00:08:12,958 It's mostly about the onions though. 164 00:08:12,960 --> 00:08:14,994 That's the most important part of the dish, 165 00:08:14,995 --> 00:08:16,595 is getting those caramelized correctly. 166 00:08:16,597 --> 00:08:19,297 There's not a lot of places you can hide with this dish, 167 00:08:19,299 --> 00:08:21,768 so everything has to be firing on all cylinders. 168 00:08:21,769 --> 00:08:26,308 I'm confident in it. I just need to keep tasting as I go and watch my clock. 169 00:08:26,309 --> 00:08:28,675 You're in the top five. I think you have a good dish here. 170 00:08:28,676 --> 00:08:31,106 You're close. We're getting to the semi-final. 171 00:08:31,111 --> 00:08:33,611 - What does it mean for you right now? - It means everything to me. 172 00:08:33,614 --> 00:08:37,324 I have four wins thus far, but I haven't accomplished the goal yet. 173 00:08:37,325 --> 00:08:41,954 That's a good attitude. We're seen front-runners in seasons past 174 00:08:41,955 --> 00:08:43,585 fall down on one dish. 175 00:08:43,591 --> 00:08:46,029 What if you have to cook again? Have you thought about it? 176 00:08:46,030 --> 00:08:48,296 No, this will get me to the balcony. 177 00:08:48,297 --> 00:08:49,995 - Good, I like that. - Joe: Good luck. 178 00:08:49,997 --> 00:08:51,497 Thank you. 179 00:08:54,968 --> 00:08:56,498 - Autumn. - Hello, hello. 180 00:08:56,503 --> 00:08:57,543 Autumn, how are you? 181 00:08:59,172 --> 00:09:02,374 Bien. Oh, no. Yeah, yeah. I'm like, "Is that Spanish?" 182 00:09:02,375 --> 00:09:04,135 What are you doing and how long is it gonna take you to cook? 183 00:09:04,144 --> 00:09:07,379 - I'm doing moules frites. - Moules frites? Ooh! 184 00:09:07,380 --> 00:09:09,218 I grew up a lot with moules frites. 185 00:09:09,219 --> 00:09:11,146 - I ate a lot of moules frites in France. - Yes. 186 00:09:11,151 --> 00:09:13,689 - And Chef, too. I love moules frites. - Oh, yes. 187 00:09:13,690 --> 00:09:16,687 I've never cooked mussels before, so I'm really hoping to impress you guys. 188 00:09:21,161 --> 00:09:23,696 The plating is so key. 189 00:09:23,697 --> 00:09:26,497 How much time are you saving potentially for the second round? 190 00:09:26,499 --> 00:09:27,637 As much as I can. 191 00:09:27,638 --> 00:09:30,235 I'm trying to take maybe 10 more minutes or less. 192 00:09:30,237 --> 00:09:33,167 I am extra nervous because it's French, 193 00:09:33,173 --> 00:09:34,513 hich I'm not comfortable with. w 194 00:09:34,514 --> 00:09:36,477 It's mussels, which I'm not comfortable with. 195 00:09:36,478 --> 00:09:38,476 So it's a make-or-break moment right now. 196 00:09:38,478 --> 00:09:40,847 I'm either gonna win and go to that balcony 197 00:09:40,848 --> 00:09:42,178 with this dish or I'm screwed. 198 00:09:42,182 --> 00:09:45,652 Okay, that clock goes fast. 199 00:09:54,027 --> 00:09:55,157 Gordon: Guys, 10 minutes gone. 200 00:09:55,162 --> 00:09:58,765 Just under 65 minutes remaining. 201 00:09:58,766 --> 00:10:00,996 Oh, my goodness. 202 00:10:01,001 --> 00:10:03,435 Watch my onions. 203 00:10:03,436 --> 00:10:05,566 Right, young man, what are you doing? What's the dish? 204 00:10:05,572 --> 00:10:08,374 Duck a I'orange with a crispy endive. 205 00:10:08,375 --> 00:10:11,235 - Duck a I'orange. Now, that is French. - Very French. 206 00:10:11,244 --> 00:10:13,414 - Yes, Chef. - Good job on the choice. Good job on that. 207 00:10:13,415 --> 00:10:17,516 I have never won a challenge before, so I gotta win this. 208 00:10:17,517 --> 00:10:20,387 - I'm gonna try to keep it French. - How do you do your sauce? 209 00:10:23,123 --> 00:10:26,292 Yes. I was gonna start with a little bit of shallot just to create a base. 210 00:10:26,293 --> 00:10:29,729 Here's the easy way. Sugar in a pan. Slices of orange. 211 00:10:29,730 --> 00:10:31,898 - Caramelize those onions. - Okay, Chef. 212 00:10:31,899 --> 00:10:34,399 Once that's caramelized, then you do layers with your orange juice, 213 00:10:34,401 --> 00:10:35,941 and then put your little bit of port in there. 214 00:10:35,942 --> 00:10:38,136 You don't need shallots in there. 215 00:10:38,138 --> 00:10:39,908 Ludo: Start your sauce soon as possible. 216 00:10:39,909 --> 00:10:43,037 Get this thing going, come on, yeah? 217 00:10:43,043 --> 00:10:45,249 Yes, because it's called duck a la...? 218 00:10:45,250 --> 00:10:47,105 - Duck a I'orange. - Duck a I'orange. 219 00:10:47,114 --> 00:10:49,052 - Start your sauce. - Chef, I gotta go. 220 00:10:49,053 --> 00:10:51,219 Work and talk at the same time. Mon dieu, mon die... 221 00:10:51,220 --> 00:10:53,818 - Where is he going? - I gotta get the port. 222 00:10:53,821 --> 00:10:55,261 I have not yet won a challenge. 223 00:10:55,262 --> 00:10:57,255 I've been very close twice already 224 00:10:57,257 --> 00:10:59,887 so it will mean a lot to me to win this. 225 00:11:01,328 --> 00:11:03,058 A little more sauce. 226 00:11:03,063 --> 00:11:05,131 In Burmese cuisine, 227 00:11:05,132 --> 00:11:09,335 we take all day to make curry, stews, and rices. 228 00:11:09,336 --> 00:11:14,266 Today, my strategy is to use more time on the first dish, 229 00:11:14,274 --> 00:11:16,784 so there's a lot in jeopardy if my plan 230 00:11:16,785 --> 00:11:20,277 for the first dish didn't go as I planned. 231 00:11:20,280 --> 00:11:22,414 Suu, how are we, young lady? 232 00:11:22,415 --> 00:11:23,845 I've never cooked French before, 233 00:11:23,851 --> 00:11:26,585 so right now I'm so outside of my comfort zone. 234 00:11:26,586 --> 00:11:28,156 Joe: Wow, what's that? That looks good. 235 00:11:28,157 --> 00:11:30,755 This is a pork chop with charcuterie sauce, 236 00:11:30,758 --> 00:11:34,158 and then I'm gonna also make some pearl onion tarte tatin 237 00:11:34,161 --> 00:11:36,128 with a light frisée salad. 238 00:11:36,129 --> 00:11:39,468 The thing about the pork chop in this dish is the contrast between... 239 00:11:39,469 --> 00:11:41,196 You have a beautiful pork chop, right? 240 00:11:41,201 --> 00:11:44,301 Super fatty. You want it to be vinegary and acidic. 241 00:11:44,304 --> 00:11:46,144 That's the essence of this sauce. 242 00:11:46,145 --> 00:11:48,374 That balance is essential. 243 00:11:48,375 --> 00:11:50,305 And when will you have everything done? 244 00:11:50,310 --> 00:11:52,710 I am thinking about 35-minute mark. 245 00:11:52,712 --> 00:11:54,682 - That's my strategy right now, Chef. - All right, Suu. 246 00:11:54,683 --> 00:11:56,781 - Sounds good. Good luck. - Yes, thank you so much. 247 00:11:58,852 --> 00:12:03,822 - Michael, what is that? - I'm doing a potato leek soup with some crispy leeks. 248 00:12:05,458 --> 00:12:07,158 Separately, yes, and I'll combine them all. 249 00:12:07,160 --> 00:12:08,627 Okay, interesting. 250 00:12:08,628 --> 00:12:10,358 The idea is to get the leek and the potato... 251 00:12:10,363 --> 00:12:13,833 It's like a marriage. It's like a tomato basil. 252 00:12:13,834 --> 00:12:16,074 You should be cooking the leeks and potatoes together, no? 253 00:12:16,075 --> 00:12:18,507 And you got one, two, three, four pans. 254 00:12:18,508 --> 00:12:20,535 Ludo: You're thinking too much, Michael. 255 00:12:20,540 --> 00:12:23,810 - I think I've cooked this plenty of times. - Okay, it's fine. 256 00:12:25,578 --> 00:12:29,015 A little side of white asparagus wrapped in prosciutto. 257 00:12:29,016 --> 00:12:30,846 How much time do you want? 258 00:12:30,851 --> 00:12:33,389 I'm gonna work as quickly as possible in case I need that time, 259 00:12:33,390 --> 00:12:35,354 so I'm hoping it'll be 30 minutes, 260 00:12:35,355 --> 00:12:36,555 But 20 minutes have gone already. 261 00:12:36,556 --> 00:12:38,056 Yes, we're almost about ready to blend. 262 00:12:38,058 --> 00:12:39,388 These potatoes are just about done. 263 00:12:41,328 --> 00:12:42,494 Very creamy. 264 00:12:42,495 --> 00:12:44,255 - I'm gonna try. - Good luck. 265 00:12:44,264 --> 00:12:46,434 - Thank you. Thank you so much. - Good luck, Michael. 266 00:12:49,602 --> 00:12:51,237 Okay. 267 00:12:51,238 --> 00:12:52,838 - Exciting so far. - Yeah, very excited. 268 00:12:52,840 --> 00:12:56,375 What's the secret behind modern French bistro cuisine? 269 00:12:56,376 --> 00:12:58,206 Don't play too much with a classic. 270 00:12:58,211 --> 00:13:00,049 Leave the classic the way it is. 271 00:13:00,050 --> 00:13:04,016 So, Alejandro, he's doing a duck a I'orange garnished with endive. 272 00:13:04,017 --> 00:13:05,547 Joe: Ludo, isn't duck a I'orange 273 00:13:05,552 --> 00:13:07,252 on the limit of timing for this thing? 274 00:13:08,721 --> 00:13:11,060 - The key is gonna be the sauce. - Reduce it properly. 275 00:13:11,061 --> 00:13:12,788 - Exactly. - It's a big risk. 276 00:13:12,792 --> 00:13:15,227 That sauce could be his downfall. 277 00:13:15,228 --> 00:13:17,796 Now, the most complicated dish of the night 278 00:13:17,797 --> 00:13:19,567 should've been the simplest one, That's by Michael. 279 00:13:19,568 --> 00:13:21,726 It's a leek and potato soup with 17 pans. 280 00:13:21,734 --> 00:13:23,074 Did you tell him to consolidate everything? 281 00:13:23,075 --> 00:13:24,636 - He don't? - No. 282 00:13:24,637 --> 00:13:26,267 Gordon: Suu, what's Suu doing? 283 00:13:26,273 --> 00:13:28,740 Joe: Suu is doing a pork charcuterie with... 284 00:13:28,741 --> 00:13:30,781 - Very excited, actually. Very excited. - Classic, though. 285 00:13:30,782 --> 00:13:34,107 Joe: Kelsey has a super rustic French onion soup 286 00:13:34,114 --> 00:13:35,654 Yeah, it's such a stripped-down dish. 287 00:13:35,655 --> 00:13:37,988 We explained to her there's really nowhere to hide. 288 00:13:37,989 --> 00:13:39,045 Mm. 289 00:13:42,255 --> 00:13:44,615 I don't got time to waste. 290 00:13:44,624 --> 00:13:47,093 - Oh, Autumn's plating. That's amazing. - Yeah, that's good. 291 00:13:47,094 --> 00:13:51,404 She's the first cook to start plating after just over 30 minutes. 292 00:13:55,268 --> 00:13:57,768 Okay. Finishing up. 293 00:13:58,638 --> 00:14:02,108 - Go for it, young lady. - Okay. 294 00:14:02,109 --> 00:14:07,646 All right, we got Autumn stopping the clock with 41:05 left. 295 00:14:07,647 --> 00:14:10,616 Sufficient amount of time for your second dish, 296 00:14:10,617 --> 00:14:12,917 if indeed you have to go to the second dish. 297 00:14:12,920 --> 00:14:14,960 I'm with you, Autumn. I'm right behind you, honey. 298 00:14:14,961 --> 00:14:17,115 What's he doing with his soup? 299 00:14:17,124 --> 00:14:18,134 How do you spend 30 minutes? 300 00:14:18,135 --> 00:14:20,285 Look at the state of his... 301 00:14:20,293 --> 00:14:21,593 I'm worried about Michael. 302 00:14:31,171 --> 00:14:32,708 Michael has stopped his clock. 303 00:14:32,709 --> 00:14:34,805 - Michael, look at these dishes. - Yes. 304 00:14:34,807 --> 00:14:36,775 Are you gonna have to cook again or not? 305 00:14:36,776 --> 00:14:38,306 Um, I think once they taste my soup, 306 00:14:38,311 --> 00:14:39,811 I think you're gonna really enjoy it. 307 00:14:39,812 --> 00:14:43,022 Why don't I put more brown on here? There we go. 308 00:14:49,189 --> 00:14:51,359 Gordon: Kelsey has hit the button. 309 00:14:51,360 --> 00:14:53,525 So, Michael, Autumn, and Kelsey 310 00:14:53,526 --> 00:14:55,995 have finished their first cook. Well done. 311 00:14:55,996 --> 00:14:59,496 I'd start thinking about my dish for round two if I were you. 312 00:15:03,170 --> 00:15:05,670 Come on, Suu. Come on, come on, come on, push. 313 00:15:11,344 --> 00:15:14,513 - Well done, Suu. - Aarón: Suu just stopped the clock. 314 00:15:14,514 --> 00:15:17,484 Last person to finish, Alejandro. 315 00:15:20,353 --> 00:15:21,553 A little more sauce. 316 00:15:22,522 --> 00:15:23,662 Joe: Go, Alejandro. 317 00:15:23,663 --> 00:15:25,856 Aarón: Come on, Alejandro. 318 00:15:25,858 --> 00:15:28,198 - Let's go, Alejandro. - You got it. Come on. 319 00:15:28,199 --> 00:15:29,855 - You got it. - Boom! 320 00:15:29,862 --> 00:15:32,498 Well done, 36 minutes. 321 00:15:32,499 --> 00:15:34,699 - Nice, wow. - I feel pretty good about the dish. 322 00:15:34,701 --> 00:15:37,036 The dogs got the right doneness, 323 00:15:37,037 --> 00:15:39,705 the sauce is sweet like the chef wanted, 324 00:15:39,706 --> 00:15:41,536 Hopefully not to sweet. I took the most risk. 325 00:15:41,541 --> 00:15:44,710 I took the most time, so I gambled my first dish 326 00:15:44,711 --> 00:15:46,751 and I'll pay the price if I'm wrong. 327 00:15:55,788 --> 00:15:58,224 - Oof! - All of you, well done. 328 00:15:58,225 --> 00:16:00,225 Tough challenge. 329 00:16:00,227 --> 00:16:03,227 Now, we're gonna taste in the order in which you finished. 330 00:16:03,230 --> 00:16:09,100 Autumn, you used up just 33:55 for your moules frites. 331 00:16:09,102 --> 00:16:10,472 Please, bring your dish forward. 332 00:16:10,473 --> 00:16:11,970 Take your time, darling. 333 00:16:13,273 --> 00:16:15,041 Describe the dish, please. 334 00:16:15,042 --> 00:16:19,811 Today I made moules frites in a white wine sauce, 335 00:16:19,812 --> 00:16:22,581 and then I did crispy shoestring potatoes on top 336 00:16:22,582 --> 00:16:24,752 - with a little bit of fried baguette. - Wow. 337 00:16:26,219 --> 00:16:27,486 Good job on the plating. 338 00:16:27,487 --> 00:16:28,587 It's all about the taste now. 339 00:16:28,588 --> 00:16:30,458 Gordon: Shall we, gents? 340 00:16:38,298 --> 00:16:39,928 Autumn, the mussels are delicious. 341 00:16:39,932 --> 00:16:42,401 - Let's get that absolutely clear. - Thank you. 342 00:16:42,402 --> 00:16:44,842 They're cooked beautifully. Fries, hand-cut like that? Delicious. 343 00:16:44,843 --> 00:16:47,437 - Thank you, Chef. - Autumn, I want more broth, 344 00:16:47,440 --> 00:16:50,809 'cause you really want the mussel, you know, to swim in the broth. 345 00:16:50,810 --> 00:16:52,744 You chose the wrong plate. 346 00:16:52,745 --> 00:16:54,505 Next time, use a different plate. 347 00:16:54,514 --> 00:16:56,784 I think for me, I really am impressed 348 00:16:56,785 --> 00:16:58,950 that you got this much flavor in here. 349 00:16:58,951 --> 00:17:01,019 - Thank you. - An an excellent dish. It tastes authentic. 350 00:17:01,020 --> 00:17:02,990 I feel like I'm eating at a bistro. Good job, Autumn. 351 00:17:02,991 --> 00:17:07,326 - Strong start, well done. - Whew! I can't breathe. 352 00:17:07,327 --> 00:17:08,757 Both: Good job, Autumn. 353 00:17:08,761 --> 00:17:10,961 Michael, please, come down. 354 00:17:11,964 --> 00:17:13,134 Let's do this. 355 00:17:15,935 --> 00:17:20,265 Right, Michael, you took 34:57 for your dish. 356 00:17:20,273 --> 00:17:22,474 I have a potato leek soup 357 00:17:22,475 --> 00:17:25,144 with a crispy potato and leek on top. 358 00:17:25,145 --> 00:17:28,475 Then I have white asparagus wrapped in prosciutto and pan-seared. 359 00:17:28,481 --> 00:17:30,281 Michael... 360 00:17:33,220 --> 00:17:36,058 You used a beautiful plate and there's a side dish. 361 00:17:36,059 --> 00:17:37,885 Well, let's see if it goes together, shall we? 362 00:17:46,966 --> 00:17:49,296 Right. Michael, this had the makings 363 00:17:49,302 --> 00:17:51,902 - of a traditional French leek and potato soup. - Right. 364 00:17:51,904 --> 00:17:54,340 - Did you whip it? - I whipped it, yes. 365 00:17:54,341 --> 00:17:56,341 - Were the potatoes thick when it got in there? - They were thick, yeah. 366 00:17:56,343 --> 00:17:57,513 Yeah, so that's what's happened. 367 00:17:57,514 --> 00:17:59,810 - It's gone gloopy. - Gotcha. 368 00:17:59,812 --> 00:18:03,482 Michael, I feel like I'm eating a liquid mashed potatoes. 369 00:18:03,483 --> 00:18:05,684 Very good for baby food. 370 00:18:05,685 --> 00:18:07,645 And the side dish was not necessary. 371 00:18:07,654 --> 00:18:10,088 Aarón: Yeah, you completely denatured 372 00:18:10,089 --> 00:18:12,989 one of the most elegant ingredients of white asparagus. 373 00:18:12,992 --> 00:18:17,362 I'm searching for positive elements in your dish, I really am. 374 00:18:17,364 --> 00:18:19,834 - Yeah. Michael, thank you. - Thank you, gentlemen. 375 00:18:20,667 --> 00:18:21,897 Go, Michael. 376 00:18:26,373 --> 00:18:30,842 Kelsey you used 36:49. 377 00:18:30,843 --> 00:18:32,043 Please, bring your dish. 378 00:18:36,082 --> 00:18:40,290 - What did you make us? - I made you a very classic French onion soup. 379 00:18:40,291 --> 00:18:42,687 In its simplicity, it's exactly what we're looking for. 380 00:18:42,689 --> 00:18:44,389 - Shall we? - Let's go, yeah. 381 00:18:44,391 --> 00:18:45,891 Is this something that you had in mind right off the bat? 382 00:18:45,892 --> 00:18:48,902 Yeah, it is my favorite French dish. 383 00:18:56,903 --> 00:18:59,910 Kelsey, it's delicious. Let's get that absolutely clear. 384 00:18:59,911 --> 00:19:02,066 Bold move, young lady, attempting a soup. 385 00:19:02,074 --> 00:19:05,877 And in 36 minutes, to get those onions that caramelized? 386 00:19:05,878 --> 00:19:07,608 Yeah, girl, you're multitasking. 387 00:19:07,614 --> 00:19:09,615 - Even with nine fingers. Well done. - Thanks. 388 00:19:09,616 --> 00:19:11,046 Yeah, I agree. Very, very flavorful. 389 00:19:11,050 --> 00:19:12,920 I don't mind the salt. It's really good. 390 00:19:12,921 --> 00:19:16,588 So, Kelsey, I would put definitely this soup 391 00:19:16,589 --> 00:19:17,759 on the menu of my restaurant. 392 00:19:17,760 --> 00:19:19,325 - Wow. - Good job. 393 00:19:19,326 --> 00:19:20,826 - Thank you, guys. - Thank you. 394 00:19:21,628 --> 00:19:22,958 Good job! 395 00:19:22,962 --> 00:19:27,102 Okay, Suu, please, bring us your dish. 396 00:19:28,935 --> 00:19:30,595 Tell us what you've prepared for us. 397 00:19:30,603 --> 00:19:33,772 I have made cote de pork charcutière 398 00:19:33,773 --> 00:19:36,308 with pearl onion tarte tatin, 399 00:19:36,309 --> 00:19:38,409 and a light frisée salad. 400 00:19:38,411 --> 00:19:42,281 Uh, girl, we've gone from this Burmese princess 401 00:19:42,282 --> 00:19:45,584 to this French stunning tart. 402 00:19:45,585 --> 00:19:46,615 - Thank you very much. - Shall we? 403 00:19:46,619 --> 00:19:48,454 - Yeah. - It looks great. 404 00:19:48,455 --> 00:19:49,655 Thank you, Chef. 405 00:19:49,656 --> 00:19:51,786 Joe: Let's see how it came out. 406 00:19:55,462 --> 00:19:56,802 It's a little undercooked. 407 00:19:56,803 --> 00:19:58,626 It's a medium rare to rare. 408 00:19:58,631 --> 00:20:01,199 - Damn. - I think it's rare. 409 00:20:01,200 --> 00:20:02,800 That's unfortunate. 410 00:20:02,802 --> 00:20:05,812 Ludo: I'm okay to try it. The outside is fine. 411 00:20:09,208 --> 00:20:10,378 Mm-hmm. 412 00:20:12,979 --> 00:20:14,979 So, the good news. Let's start with the good news. 413 00:20:14,981 --> 00:20:16,981 The tarte tatin is spectacular. 414 00:20:16,983 --> 00:20:19,493 Really seasoned properly. Just delicious. 415 00:20:19,494 --> 00:20:22,816 World-class. It's just too bad about the pork chop. 416 00:20:22,822 --> 00:20:25,824 Aarón: Yeah, I agree with Joe as far as the flavor of the tarte tatin. 417 00:20:25,825 --> 00:20:27,725 But I'll tell you what I do like about the sauce. 418 00:20:27,727 --> 00:20:30,996 It has a great consistency and it's bold. 419 00:20:30,997 --> 00:20:33,397 Suu, as a tarte tatin? Superb. 420 00:20:33,400 --> 00:20:35,967 - Suu, I am pissed off. - Ooh! 421 00:20:35,968 --> 00:20:38,837 The tarte tatin is exceptional. The sauce is exceptional. 422 00:20:38,838 --> 00:20:41,238 But, unfortunately, the pork chop is undercooked. 423 00:20:41,240 --> 00:20:44,710 You need to be careful. Thank you, Suu. 424 00:20:44,711 --> 00:20:47,211 - Damn. - Yeah, it's sad. You're right. 425 00:20:50,983 --> 00:20:53,493 Right, next up, Alejandro, please make your way down. 426 00:20:57,357 --> 00:21:02,057 38:59, the longest period of cooking tonight. 427 00:21:02,061 --> 00:21:03,261 Describe the dish, please. 428 00:21:03,262 --> 00:21:05,331 Today I present to you duck a I'orange. 429 00:21:05,332 --> 00:21:08,500 With crispy endive and orange supreme. 430 00:21:08,501 --> 00:21:09,741 Visually, it looks beautiful. 431 00:21:09,742 --> 00:21:11,736 It's actually beyond bistro cuisine. 432 00:21:11,738 --> 00:21:13,438 You've gone up a level. Shall we? 433 00:21:13,440 --> 00:21:15,410 Ludo: Oh, yeah, it looks good. 434 00:21:19,278 --> 00:21:21,046 - [whistles] - Wow. 435 00:21:21,047 --> 00:21:23,447 - How's that cook? - It's a good one. 436 00:21:33,726 --> 00:21:35,186 Young man... 437 00:21:36,729 --> 00:21:38,259 ...the duck is cooked beautifully. 438 00:21:38,264 --> 00:21:42,300 I love the seasoning. I can feel a hint of five-spice. 439 00:21:42,301 --> 00:21:45,808 - Yes, Chef, five-spice. - A little bit more aromatic. You've nailed it. 440 00:21:45,809 --> 00:21:49,535 Alejandro, your duck is cooked perfectly. Your sauce is okay. 441 00:21:49,542 --> 00:21:53,479 It's not bad, but I want more orange flavor definitely. 442 00:21:53,480 --> 00:21:56,580 - Thank you. - I can't tell you how impressed I am. 443 00:21:56,583 --> 00:21:58,252 Thank you, Chef, that means a lot. 444 00:21:58,253 --> 00:22:00,790 This is a very rare event in the MasterChef kitchen. 445 00:22:00,791 --> 00:22:03,254 We rarely get perfect dishes. 446 00:22:03,255 --> 00:22:07,155 And aside from your sauce, this is a perfect dish. 447 00:22:07,159 --> 00:22:08,929 Wow, thank you, Chef. I'm honored. 448 00:22:08,930 --> 00:22:11,728 - Congrats. Well done. - Thank you. 449 00:22:11,731 --> 00:22:14,466 - Whoo-whoo! - Right, all five of you now 450 00:22:14,467 --> 00:22:17,097 have given us something that we really need to sort of think over 451 00:22:17,103 --> 00:22:20,105 and come to consensus on who's gonna have 452 00:22:20,106 --> 00:22:22,574 that first spot in the semi-final. 453 00:22:22,575 --> 00:22:24,305 Gentlemen. 454 00:22:24,310 --> 00:22:25,980 This is a tough one. 455 00:22:34,454 --> 00:22:36,024 Gordon: This is a tough one. Very tough. 456 00:22:36,025 --> 00:22:37,660 A lot of good stuff out there. 457 00:22:37,661 --> 00:22:39,987 - Autumn's mussels. - Very well done. 458 00:22:39,992 --> 00:22:42,502 Kelsey's soup was delicious. Alejandro, beautiful. 459 00:22:47,667 --> 00:22:48,997 I think we have a clear winner. 460 00:22:49,802 --> 00:22:51,202 Yeah? Excellent. 461 00:22:53,806 --> 00:22:55,336 What an amazing challenge. 462 00:22:55,341 --> 00:22:58,877 But we felt there was one dish that was outstanding. 463 00:22:58,878 --> 00:23:01,947 It oozed that French sophistication. 464 00:23:01,948 --> 00:23:04,648 And that dish belongs to... 465 00:23:04,651 --> 00:23:07,551 - Alejandro. - Ah! 466 00:23:07,554 --> 00:23:10,164 - Good job! - Congratulations, you're in the semi-final. 467 00:23:10,165 --> 00:23:14,486 - It's your first win. - Yes! Thank you, Jesus. 468 00:23:14,494 --> 00:23:17,000 Young man, you took, you know, the most time, the biggest risk, 469 00:23:17,001 --> 00:23:19,296 and you got yourself into the semi-final. 470 00:23:19,298 --> 00:23:24,668 - How do you feel? - I feel like a million bucks in French. 471 00:23:24,671 --> 00:23:27,340 Outstanding dish. Head up to the safety of the balcony. 472 00:23:27,341 --> 00:23:28,839 Congratulations. The semi-final! 473 00:23:28,841 --> 00:23:31,409 - Good luck. - Well done. 474 00:23:31,410 --> 00:23:33,178 I won! I finally did it. 475 00:23:33,179 --> 00:23:35,409 I've been knocking on the door challenge after challenge, 476 00:23:35,414 --> 00:23:38,850 and here it is, the semi-finals, baby. 477 00:23:38,851 --> 00:23:42,020 Right, young man, you've won yourself a dinner 478 00:23:42,021 --> 00:23:45,190 - in Chef Ludo's restaurant. - Oh-la-la! 479 00:23:45,191 --> 00:23:49,861 Right, all of you have a second round to cook 480 00:23:49,862 --> 00:23:51,162 to get yourself into the semi-final 481 00:23:51,163 --> 00:23:53,269 and stop yourself from going home. 482 00:23:53,270 --> 00:23:55,534 Autumn first, then it'll be Michael. 483 00:23:55,535 --> 00:23:59,565 Third, Kelsey, and then finally, with the least time, Suu. 484 00:23:59,572 --> 00:24:02,207 - 36:41 seconds left. - Yes. 485 00:24:02,208 --> 00:24:04,738 How are you gonna get yourself into the semi-final? 486 00:24:04,744 --> 00:24:06,684 - I'll be making a salmon en papillote. - Oh, la, la. 487 00:24:06,685 --> 00:24:09,214 - Papillote. - Beautiful. 488 00:24:09,215 --> 00:24:11,745 - Kelsey? - I'm gonna cook a sole meunière. 489 00:24:11,751 --> 00:24:12,791 What will you serve with that? 490 00:24:12,792 --> 00:24:14,945 Rice pilaf. Keep it simple. 491 00:24:14,954 --> 00:24:18,189 Michael, you've got 40:03 seconds. 492 00:24:18,190 --> 00:24:19,590 Give us an insight to the dish, please. 493 00:24:19,592 --> 00:24:23,361 Braised chicken with a Dijon white wine sauce. 494 00:24:23,362 --> 00:24:26,798 Autumn, you've got the most time remaining. 495 00:24:26,799 --> 00:24:28,299 I'm gonna try a lavender crème brûlée. 496 00:24:28,300 --> 00:24:30,736 - Crème brûlée? - Yes. 497 00:24:30,737 --> 00:24:33,207 I love the idea, and I perfected my crème brûlée 498 00:24:33,208 --> 00:24:37,605 at Chef Guy Savoy in Paris, but I had about three hours. 499 00:24:38,945 --> 00:24:41,305 Right, here we go. Autumn, are you ready? 500 00:24:41,313 --> 00:24:46,217 - Yes, Chef. - Young lady, you've got 41:05 to cook. 501 00:24:46,218 --> 00:24:49,918 Your time starts... 502 00:24:49,922 --> 00:24:51,790 ...now! 503 00:24:51,791 --> 00:24:53,661 - Go, Autumn. - Go, girl. Get it. 504 00:24:53,662 --> 00:24:57,430 My plan is to do something that's a little risky, a little difficult. 505 00:24:57,431 --> 00:25:01,129 - Cream. Milk. - So I'm making crème brûlée, 506 00:25:01,133 --> 00:25:04,936 which I'm comfortable with. I make that at home. 507 00:25:04,937 --> 00:25:06,467 But I don't make it in 40 minutes. 508 00:25:06,472 --> 00:25:09,079 I'm just gonna go with that for now. I'll be back. 509 00:25:09,080 --> 00:25:10,405 It's definitely a risk, 510 00:25:10,409 --> 00:25:13,078 but I'm hoping it's a risk that pays off. 511 00:25:13,079 --> 00:25:16,948 Gordon: Stand by, Mike. You've got 40:03 seconds. 512 00:25:16,949 --> 00:25:19,785 Three, two, one, go, Michael. 513 00:25:19,786 --> 00:25:22,816 - Go, go, go. - Michael. 514 00:25:22,822 --> 00:25:26,625 Going into the second round, I have 40:03 seconds. 515 00:25:26,626 --> 00:25:30,295 I know it's nail it or go home. The stakes are high now. 516 00:25:30,296 --> 00:25:34,326 Gordon: Stand by, Kelsey. You've got 38:11 to cook. 517 00:25:35,835 --> 00:25:38,704 Gordon and Aarón: Three, two, one. 518 00:25:38,705 --> 00:25:41,135 - Gordon: Go, Kelsey. Good girl. - Go, Kelsey. 519 00:25:41,140 --> 00:25:45,440 - Come on, Kelsey. - Go, go, go. Suu, 36:41. 520 00:25:45,444 --> 00:25:47,713 The first thing that Autumn should be doing 521 00:25:47,714 --> 00:25:50,020 is getting those crème brûlées into the oven. 522 00:25:50,021 --> 00:25:52,816 Aarón: You gotta get that custard in there. Man. 523 00:25:52,819 --> 00:25:54,819 Parsley, parsley, parsley. 524 00:25:56,656 --> 00:26:00,656 Gordon: Three, two, one. Go, Suu! Let's go. 525 00:26:00,660 --> 00:26:02,290 Go get it, Suu! Go get it. 526 00:26:04,330 --> 00:26:05,997 Butter. 527 00:26:05,998 --> 00:26:08,228 I am going to make a sole meunière, which is 528 00:26:08,234 --> 00:26:12,037 a dusted in flour Dover sole, pan fried really quickly, 529 00:26:12,038 --> 00:26:14,507 and then right at the end you brown butter, 530 00:26:14,508 --> 00:26:17,836 and it just douses it in this really yummy butter sauce. 531 00:26:17,844 --> 00:26:21,713 In French cuisine, sauce is king, so this sauce is very important. 532 00:26:21,714 --> 00:26:25,016 If I don't pull it off, then I'm kinda screwed. 533 00:26:25,017 --> 00:26:27,017 Come on, Suu, you got this. 534 00:26:27,019 --> 00:26:30,358 Growing up in Burma, I have cooked fish wrapped in banana leaves. 535 00:26:30,359 --> 00:26:33,356 This is the same concept. I don't have the banana leaves, 536 00:26:33,359 --> 00:26:35,489 so I'm gonna do it with paper, the French way. 537 00:26:35,494 --> 00:26:38,563 The thing about this dish, is that you cannot see 538 00:26:38,564 --> 00:26:40,370 how the salmon is cooking inside. 539 00:26:40,371 --> 00:26:42,526 You just have to make sure you time it well. 540 00:26:42,534 --> 00:26:45,714 So that's a big risk that I'm taking, I believe. 541 00:26:49,909 --> 00:26:52,379 - Fingers crossed. - Gordon: So, guys, the good news is 542 00:26:52,380 --> 00:26:54,078 - the brûlées are in. - Aarón: Good. 543 00:26:54,080 --> 00:26:56,049 Gordon: She filled them halfway up, 544 00:26:56,050 --> 00:26:59,187 so there's double jeopardy there, because it's a lot harder to brûlée them 545 00:26:59,188 --> 00:27:01,385 because sometimes when it's so thin underneath, 546 00:27:01,387 --> 00:27:04,217 you break the crème brûlée because of the sugar on top. 547 00:27:04,223 --> 00:27:07,193 Maybe she has a new way of doing it? You never know. 548 00:27:08,360 --> 00:27:10,100 Gordon: She's taking a massive risk. 549 00:27:16,302 --> 00:27:19,209 - Michael, you're back at the potato game again. - Yes, sir. 550 00:27:19,210 --> 00:27:21,535 I'm making a white wine and dijon chicken 551 00:27:21,540 --> 00:27:24,609 with roasted carrots and a mashed potato purée. 552 00:27:24,610 --> 00:27:27,910 Aarón: Okay, what do you think could potentially go wrong? 553 00:27:27,914 --> 00:27:29,748 - Um, the chicken. - Yeah. 554 00:27:29,749 --> 00:27:31,879 - The biggest thing. - Is it gonna be cooked through? 555 00:27:31,884 --> 00:27:34,622 - I believe so, because I pan-seared... - Is that your biggest variable? 556 00:27:34,623 --> 00:27:36,920 That is my biggest variable. It's a dish that I'm a little bit familiar with. 557 00:27:36,923 --> 00:27:40,333 - I made it before when I was not vegan. - All right, cool. 558 00:27:40,334 --> 00:27:44,056 Hopefully I'm up there with him and in the semi-finals. 559 00:27:44,063 --> 00:27:47,673 Well, everything is gonna come down to how tender that chicken is. 560 00:27:47,674 --> 00:27:49,436 Thank you. Thank you. 561 00:27:51,637 --> 00:27:53,967 We're coming down to the last 15 minutes for all four of you. 562 00:27:53,973 --> 00:27:57,513 Sadly, for one of you, your last time inside the MasterChef kitchen. 563 00:27:57,514 --> 00:28:01,509 The rest of you progress to the semi-final. 564 00:28:01,513 --> 00:28:05,152 - Right, Suu, how you feeling? - Yes, Chef. I'm feeling good. 565 00:28:05,153 --> 00:28:07,120 - Tell us what's in there. - I have lemon. 566 00:28:07,121 --> 00:28:09,619 I have asparagus, carrots, dill, basil. 567 00:28:11,457 --> 00:28:13,957 I'm going to cook them only, like, eight minutes. 568 00:28:13,960 --> 00:28:17,498 The problem is, young lady, you can't open it up to see if it's cooked. 569 00:28:17,499 --> 00:28:19,626 - No. - Please do not under cook the salmon. 570 00:28:19,631 --> 00:28:22,631 - Yes, Chef. Understood. - Right, okay, young lady. Good luck. 571 00:28:22,634 --> 00:28:25,604 I have to go in the blast chiller. 572 00:28:28,340 --> 00:28:32,980 Fearless Autumn, what is your chances of joining Alejandro up in the balcony? 573 00:28:32,981 --> 00:28:36,479 I think it's a very high chance. My crème brûlée is perfect and they're in the blast chiller. 574 00:28:36,482 --> 00:28:38,282 - They're perfect? - I hope. 575 00:28:38,284 --> 00:28:40,351 How are you gonna brûlée them? 576 00:28:40,352 --> 00:28:41,822 I was just gonna put sugar on top and brûlée them. 577 00:28:41,823 --> 00:28:44,321 Remember, when you brûlée something it has liquid. 578 00:28:44,323 --> 00:28:46,830 Depending on how your crème brûlée sets, 579 00:28:46,831 --> 00:28:49,856 - these are all variables that can be catastrophic. - Exactly. 580 00:28:49,862 --> 00:28:51,702 - You know what I'm saying? - I'm taking a risk 581 00:28:51,703 --> 00:28:55,727 - and I'm really hoping it pays off. - Good luck. 582 00:28:58,170 --> 00:29:00,370 There we go. There we go. 583 00:29:00,372 --> 00:29:02,312 Once we get that sauce in there, it should be perfect. 584 00:29:02,313 --> 00:29:04,508 - Kelsey, Kelsey, Kelsey. How you feeling? - Hi. 585 00:29:04,510 --> 00:29:06,177 I'm good. I'm just getting ready. 586 00:29:06,178 --> 00:29:07,708 The secret behind the sole meunière 587 00:29:07,713 --> 00:29:09,382 is in the beurre noisette, okay? 588 00:29:09,383 --> 00:29:11,381 Because you need that butter to be nut brown. 589 00:29:11,383 --> 00:29:13,853 That's where the flavors come in from. 590 00:29:16,088 --> 00:29:18,518 And you lose that taste and it's oily. Okay. 591 00:29:18,524 --> 00:29:20,062 And your lemon juice is your extinguisher. 592 00:29:20,063 --> 00:29:21,689 That's what stops it from over cooking. 593 00:29:21,693 --> 00:29:23,499 Okay, good luck. Eight minutes to go. 594 00:29:23,500 --> 00:29:24,695 - Good luck. - Thank you. 595 00:29:30,202 --> 00:29:33,709 Gordon: Gents, Kelsey is looking like she's behind the line of Ludo's restaurant, 596 00:29:33,710 --> 00:29:35,905 and literally got everything so meticulously done. 597 00:29:41,914 --> 00:29:45,721 Gordon: The big problem for Michael is that he's got the chicken out of the pan. 598 00:29:45,722 --> 00:29:47,547 He's then gonna put them in the cream sauce 599 00:29:47,553 --> 00:29:49,391 and it's gonna slow down the process of cooking. 600 00:29:49,392 --> 00:29:51,888 He should never have taken them out of the pan. Big mistake right there. 601 00:29:51,891 --> 00:29:55,961 - Oh, my God. - Those chicken being out of the pan right now 602 00:29:55,962 --> 00:30:00,872 - is a lethal mistake. - Oy, vey. Oy, vey. Oy, vey. 603 00:30:26,658 --> 00:30:29,227 Feeling good. Just gotta make sure this chicken comes out right. 604 00:30:29,228 --> 00:30:32,258 Gordon: Five minutes remaining! 605 00:30:32,264 --> 00:30:35,266 Do not plate too early. 606 00:30:35,267 --> 00:30:36,997 Autumn: Let's pray. 607 00:30:37,003 --> 00:30:39,513 Let's pray. 608 00:30:45,111 --> 00:30:48,411 Plenty of time. Just need that cream to reduce and I'll be good. 609 00:30:49,781 --> 00:30:53,518 When I'm making the sauce, I smell the nutty brown butter, 610 00:30:53,519 --> 00:30:54,849 which I'm supposed to. 611 00:30:54,853 --> 00:30:58,924 And then I taste it and it tastes awful. 612 00:30:58,925 --> 00:31:00,485 It tastes like pure lemon. 613 00:31:00,492 --> 00:31:02,662 I'm adding more butter and then I'm adding salt. 614 00:31:02,663 --> 00:31:04,699 I don't... I don't know what to do at this point. 615 00:31:04,700 --> 00:31:07,026 I realize that I'm going to have to plate this, 616 00:31:07,033 --> 00:31:08,471 and it's not going to be good. 617 00:31:08,472 --> 00:31:09,667 Gordon: Look, I think Kelsey's 618 00:31:09,668 --> 00:31:11,368 having trouble with her sauce. 619 00:31:11,370 --> 00:31:13,304 This is intense. 620 00:31:13,305 --> 00:31:16,135 Aarón: 30 seconds, everyone! 621 00:31:17,509 --> 00:31:19,649 Perfect. Perfect. 622 00:31:22,982 --> 00:31:25,682 - Gordon: 15 seconds to go. - Aarón: Here we go! 623 00:31:25,684 --> 00:31:28,022 Gordon: Come on, come on. Kelsey, gotta plate! 624 00:31:28,023 --> 00:31:31,520 - Five, four, three... - A lot of sauce, Michael. A lot of sauce. 625 00:31:31,523 --> 00:31:34,330 - A lot of sauce, Michael. - Two, one, stop! 626 00:31:34,331 --> 00:31:36,626 - Aarón: Hands in the air! - Well done. 627 00:31:36,628 --> 00:31:38,296 - Wow. - Gordon: Wow. 628 00:31:38,297 --> 00:31:39,397 That was stressful. 629 00:31:39,398 --> 00:31:40,966 I'm going home. 630 00:31:40,967 --> 00:31:44,367 Wow. Come on. What an intense second round. 631 00:31:44,370 --> 00:31:45,740 We cannot wait to to taste 632 00:31:45,741 --> 00:31:48,367 those French bistro inspired dishes. 633 00:31:48,374 --> 00:31:51,144 Let's start off with, Autumn, please. Let's go. 634 00:31:53,145 --> 00:31:55,005 Aarón: Take your time, darling. 635 00:31:56,348 --> 00:31:57,678 There you go. 636 00:31:57,683 --> 00:32:00,351 So, today I made a lavender crème brûlée 637 00:32:00,352 --> 00:32:04,355 with a strawberry compote and strawberry sauce. 638 00:32:04,356 --> 00:32:07,556 - Crackling. - Looks good. 639 00:32:15,367 --> 00:32:19,537 The good news is, against all odds, it's set. 640 00:32:19,538 --> 00:32:22,868 The texture of your crème brûlée is absolutely spot on. 641 00:32:22,874 --> 00:32:26,711 Lavender works. Compote coulis, beautiful. 642 00:32:26,712 --> 00:32:30,715 The ratio between the custard 643 00:32:30,716 --> 00:32:33,546 and the brown sugar was perfect. 644 00:32:33,552 --> 00:32:34,885 - Thanks. - Bravo. 645 00:32:34,886 --> 00:32:36,556 - Great, great dessert. - Impressive. 646 00:32:36,557 --> 00:32:39,555 You've now made history by being the fastest ever 647 00:32:39,558 --> 00:32:41,388 woman in the history of crème brûlée 648 00:32:41,393 --> 00:32:43,563 to get one made in under 42 minutes. 649 00:32:43,564 --> 00:32:46,602 - Thank you, Chef. - Thank you. 650 00:32:50,869 --> 00:32:52,969 Michael, bring your dish please. 651 00:32:56,875 --> 00:32:59,575 A chicken with white wine dijon sauce, 652 00:32:59,578 --> 00:33:01,248 otherwise known as chicken fricassee, 653 00:33:01,249 --> 00:33:04,217 with a mashed potato purée and roasted baby carrots. 654 00:33:04,218 --> 00:33:07,785 - How do you feel it looks? - A little bit sloppy on the plate. 655 00:33:07,786 --> 00:33:10,086 The mashed potato looks a little bit water. 656 00:33:10,089 --> 00:33:11,489 I don't know where that water is coming from. What is that? 657 00:33:11,490 --> 00:33:12,960 Michael: Maybe butter. I don't know. 658 00:33:12,961 --> 00:33:15,326 You put butter in there like that? 659 00:33:15,327 --> 00:33:18,097 - Joe: That's coming from the chicken. - Gordon: Shall we? 660 00:33:24,770 --> 00:33:27,738 - Ludo: That's pink. - This is raw. 661 00:33:27,739 --> 00:33:30,975 - You can see all the raw tendons in here. - Michael: I see it. 662 00:33:30,976 --> 00:33:32,776 That's where all this water is coming from, right? 663 00:33:32,778 --> 00:33:34,608 That water needs to cook out of the chicken 664 00:33:34,613 --> 00:33:36,253 while it's in the oven and in the pan. 665 00:33:36,254 --> 00:33:40,248 That's an unfortunate mistake. Maybe we can eat around it. 666 00:33:47,293 --> 00:33:50,131 For me, you are in love. That's what we say in France. 667 00:33:50,132 --> 00:33:53,298 When somebody puts too much salt, we say the chef is in love. 668 00:33:53,299 --> 00:33:54,999 Today you are in love for sure. 669 00:33:55,000 --> 00:33:56,970 I will say one thing positive on your dish, the sauce is great. 670 00:33:56,971 --> 00:34:00,168 Michael, this is "MasterChef Legends" top five. 671 00:34:00,172 --> 00:34:03,808 We just can't serve raw chicken. I'm sorry. 672 00:34:03,809 --> 00:34:07,145 - Thank you, Michael. - You're welcome. 673 00:34:07,146 --> 00:34:12,976 - Suu, please bring down your salmon en papillote. - You got it, Suu. 674 00:34:12,984 --> 00:34:17,455 I'm feeling extremely nervous because unfortunately, 675 00:34:17,456 --> 00:34:18,956 my pork, it was undercooked. 676 00:34:18,957 --> 00:34:22,157 If this salmon is not cooked properly, 677 00:34:22,161 --> 00:34:24,831 I feel like it's going to be me who's going home tonight. 678 00:34:24,832 --> 00:34:27,730 Chef, I have for you salmon en papillote, 679 00:34:27,733 --> 00:34:31,202 beurre blanc, sauce vierge, and sautéed asparagus. 680 00:34:31,203 --> 00:34:34,342 - How long did you have? - I have a little over 36 minutes. 681 00:34:34,343 --> 00:34:37,510 - 36 minutes and you did all this thing? - Yes, Chef. 682 00:34:37,511 --> 00:34:39,547 - Good job. Wow. - Thank you very much. 683 00:34:39,548 --> 00:34:42,645 - Joe, would you do the honors, please? - Yeah, of course. 684 00:34:45,851 --> 00:34:48,486 - Aarón: Oh, wow. Wow. - I wanna see. 685 00:34:48,487 --> 00:34:51,317 - Ludo: It's beautiful inside, too. - Thank you, Chef. 686 00:34:55,361 --> 00:34:56,861 Wow. 687 00:34:58,430 --> 00:34:59,870 I'm kind of speechless. 688 00:35:01,867 --> 00:35:03,867 The salmon's perfectly seasoned. It's moist. It's good. 689 00:35:03,869 --> 00:35:06,869 The beurre blanc is textbook. Very courageous. Good job. 690 00:35:06,872 --> 00:35:09,407 - Thank you very much, Joe. - Suu, I don't know you at all, 691 00:35:09,408 --> 00:35:10,708 but I will say, "Suu is back." 692 00:35:10,709 --> 00:35:12,039 You executed your dish 693 00:35:12,043 --> 00:35:14,845 like in a beautiful French restaurant. 694 00:35:14,846 --> 00:35:18,046 - Thank you so much, Chef. - Welcome back, Suu. 695 00:35:18,049 --> 00:35:20,385 - Thank you. Yes. - Joe: Great dish. 696 00:35:20,386 --> 00:35:23,216 - Great job. - Thank you very much. It's an honor, Chef. 697 00:35:23,222 --> 00:35:27,057 This is one of the all-time good dishes. This is good. 698 00:35:27,058 --> 00:35:28,258 Kelsey, can you bring your dish, please? 699 00:35:31,029 --> 00:35:32,029 Love you. 700 00:35:35,301 --> 00:35:37,571 Kelsey, I don't know you that much, but you look 701 00:35:37,572 --> 00:35:39,769 so sad, so mad with yourself. 702 00:35:39,771 --> 00:35:42,607 Yeah, I'm not entirely pleased. 703 00:35:42,608 --> 00:35:44,878 What did you make for us, Kelsey, today? 704 00:35:47,613 --> 00:35:50,648 I made you a sole meunière with a rice pilaf. 705 00:35:50,649 --> 00:35:52,779 Kelsey, it looks flat. 706 00:35:52,784 --> 00:35:56,264 Two things on the plate, rice and fish. I mean, you weren't short of time. 707 00:35:56,265 --> 00:36:00,925 The essence of a sole meunière is the nut-brown butter. 708 00:36:00,926 --> 00:36:04,426 I mean, your butter looks like it's ready for popcorn, not for sole. 709 00:36:04,430 --> 00:36:06,130 Gordon: Shall we? 710 00:36:12,471 --> 00:36:14,439 - You tried the rice? - I did. 711 00:36:14,440 --> 00:36:16,780 - You don't think it's missing salt? - I think it was missing salt. 712 00:36:16,781 --> 00:36:19,175 I didn't want to add it in after the fact. 713 00:36:19,177 --> 00:36:21,277 Yeah, I'm taken back. 714 00:36:21,280 --> 00:36:24,449 There's just a lot of defects here, and I think you know it. 715 00:36:24,450 --> 00:36:28,120 This is sole with lemon and butter that you would cook for a child. 716 00:36:28,121 --> 00:36:30,988 - It's not a bistro dish. - I understand. 717 00:36:30,989 --> 00:36:34,959 - I think this is your worst performing dish. - It for sure is. 718 00:36:34,960 --> 00:36:38,300 Tonight is not the night to give us your worst performance, 719 00:36:38,301 --> 00:36:41,797 but I think you've just put one foot out the door. 720 00:36:41,800 --> 00:36:44,168 - Thank you, Kelsey. - Joe: Thank you. 721 00:36:44,169 --> 00:36:45,669 - Damn. - Kelsey: I'm really upset. 722 00:36:45,671 --> 00:36:47,838 It would just be embarrassing 723 00:36:47,839 --> 00:36:49,139 if I would have to go home on this. 724 00:36:49,140 --> 00:36:50,978 We've got to digest a hell of a lot 725 00:36:50,979 --> 00:36:52,506 because one of you four, 726 00:36:52,511 --> 00:36:53,879 sadly, have to leave the competition. 727 00:36:53,880 --> 00:36:54,879 Give us a moment, please. 728 00:36:54,880 --> 00:36:57,480 I did so well for so long, 729 00:36:57,483 --> 00:36:59,853 and then I make a stupid mistake and it's just, like... 730 00:36:59,854 --> 00:37:01,191 It's just over. 731 00:37:14,165 --> 00:37:17,234 Man, it's tough. Let's talk about the highlight. 732 00:37:17,235 --> 00:37:20,805 - I mean, for me, Suu blew me away. - Suu's is amazing dish. 733 00:37:20,806 --> 00:37:23,336 - Autumn, crème brûlée. - I like the creaminess. I like the coulis. 734 00:37:23,342 --> 00:37:25,842 - I liked everything about it. - And then Michael's chicken? 735 00:37:25,844 --> 00:37:27,354 That was dysfunctional as all hell. 736 00:37:27,355 --> 00:37:29,746 - I thought the sauce was good. - The sauce was great. 737 00:37:29,748 --> 00:37:31,848 Okay, but can it redeem a raw piece of chicken? 738 00:37:31,850 --> 00:37:36,387 That is a send-back dish. But then, the sole is a send-back dish, too. 739 00:37:36,388 --> 00:37:37,388 It is. 740 00:37:43,762 --> 00:37:45,732 Right. Let's start at the very top. 741 00:37:45,733 --> 00:37:48,866 There was one outstanding dish this evening. 742 00:37:48,867 --> 00:37:51,697 And it was obvious who blew us all away. 743 00:37:51,703 --> 00:37:54,213 That dish belongs to... 744 00:37:56,041 --> 00:37:58,879 - Suu, you are in the semi-final. - Thank you very much, Chef. 745 00:37:58,880 --> 00:38:02,077 - Please make you way up to the balcony. Congratulations. - Thank you. 746 00:38:02,080 --> 00:38:07,217 I am straight into the semi-finals and I can't believe it. 747 00:38:07,218 --> 00:38:09,718 I don't want to wake up from this dream. 748 00:38:09,721 --> 00:38:13,891 Autumn, you attempted to make a crème brûlée in just 41 minutes. 749 00:38:13,892 --> 00:38:17,395 We thought you were totally crazy. 750 00:38:17,396 --> 00:38:21,726 But clearly you knew something we didn't. Congratulations. 751 00:38:21,733 --> 00:38:25,273 You're in the semi-finals. Carefully make your way up the stairs, please. 752 00:38:25,274 --> 00:38:28,570 I'm so happy that I made it to the semi-finals. 753 00:38:28,574 --> 00:38:32,414 - It's so crazy that I've come this far. - Good job, Autumn. 754 00:38:38,584 --> 00:38:42,894 Kelsey, Michael, please make your way down to the front. Thank you. 755 00:38:45,323 --> 00:38:47,625 Michael, Kelsey, both your dishes tonight 756 00:38:47,626 --> 00:38:49,056 left all four of us wanting more. 757 00:38:49,060 --> 00:38:50,600 Michael, let's start off with you. 758 00:38:50,601 --> 00:38:52,926 The intention of the dish, the chicken fricassee, 759 00:38:52,931 --> 00:38:54,501 you set us up for success. 760 00:38:54,502 --> 00:38:57,100 When we got that final dish, it looked slightly sloppy. 761 00:38:57,102 --> 00:38:59,809 And the chicken, as you know, was underdone. 762 00:38:59,810 --> 00:39:03,105 Kelsey, substantial amount of time on your hands this evening. 763 00:39:03,108 --> 00:39:05,738 Rice was somewhat bland. Fish was okay. 764 00:39:05,744 --> 00:39:10,648 But it sat in a liquid butter that was reminiscent of a kid's dinner. 765 00:39:10,649 --> 00:39:14,919 So, underwhelming to say the least. 766 00:39:14,920 --> 00:39:16,350 Let's get straight to the point. 767 00:39:16,354 --> 00:39:19,434 The person leaving the MasterChef kitchen... 768 00:39:21,760 --> 00:39:23,130 That person is... 769 00:39:26,832 --> 00:39:28,202 Michael. 770 00:39:30,001 --> 00:39:33,337 Kelsey, please say good-bye to Michael. 771 00:39:33,338 --> 00:39:35,468 And make your way up to the balcony. 772 00:39:35,474 --> 00:39:38,976 Thank you guys. I'm sorry for my performance tonight. 773 00:39:38,977 --> 00:39:41,377 It won't happen again. 774 00:39:47,152 --> 00:39:49,890 Michael, tonight you served us undercooked chicken, 775 00:39:49,891 --> 00:39:53,488 and that is the main reason why you're leaving this competition tonight. 776 00:39:53,492 --> 00:39:57,161 But I know how much this means to you personally. 777 00:39:57,162 --> 00:39:58,832 You cook with your heart on your sleeve 778 00:39:58,833 --> 00:40:01,298 on a daily basis and I admire that. 779 00:40:01,299 --> 00:40:03,999 - Come on, haven't you enjoyed yourself? - I absolutely did. 780 00:40:04,002 --> 00:40:06,340 This has been the ride of a lifetime. 781 00:40:06,341 --> 00:40:09,367 I'm grateful and truly blessed for the opportunity that I've had here 782 00:40:09,374 --> 00:40:11,844 to learn from all the legends and especially you three. 783 00:40:11,845 --> 00:40:14,683 Come say good-bye, big boy. Man. 784 00:40:16,915 --> 00:40:18,515 Behave yourself. 785 00:40:18,517 --> 00:40:21,187 I'm so proud of myself. To get this far in MasterChef... 786 00:40:21,188 --> 00:40:23,186 - Take care, big boy. - ...is beyond words. 787 00:40:23,188 --> 00:40:25,856 - Be good. - I got in with four yes-es 788 00:40:25,857 --> 00:40:30,595 - with a vegan crab cake. - It tasted like crab. I was surprised. 789 00:40:30,596 --> 00:40:34,396 - [cheering] - [screaming] 790 00:40:35,867 --> 00:40:39,267 Coming into this competition, I know that I was the underdog. 791 00:40:39,270 --> 00:40:40,870 Nobody knew what I could do. 792 00:40:40,872 --> 00:40:42,342 They figured I was a vegan chef. 793 00:40:42,343 --> 00:40:44,540 You're limiting yourself. Is it worth it? 794 00:40:44,543 --> 00:40:48,550 Michael, if it's getting too thick, take a couple spoons out. There you go. 795 00:40:48,551 --> 00:40:51,547 I learned so much. It's an experience of a lifetime I'll never forget. 796 00:40:51,550 --> 00:40:55,550 I can see myself sitting in shorts and slippers by the ocean eating this dish. 797 00:40:55,554 --> 00:40:57,894 - It's delicious. - All I can do is grow from it, 798 00:40:57,895 --> 00:41:00,257 Not just as a chef, but as a person. 799 00:41:00,258 --> 00:41:02,527 - Autumn: Bye, Jersey. Love you. - Bye, Jersey. Love you. 800 00:41:02,528 --> 00:41:04,096 - Love you guys. - Love you, Michael. 801 00:41:04,097 --> 00:41:05,595 I stand for pride, I stand for love, 802 00:41:05,597 --> 00:41:07,464 and I stand for positivity, 803 00:41:07,465 --> 00:41:09,065 and that is Jersey style! 804 00:41:09,067 --> 00:41:11,237 Good luck, guys. 805 00:41:14,606 --> 00:41:17,476 [music playing] 806 00:42:12,130 --> 00:42:14,530 "MasterChef" is back with the season of legends.