Fine Dining Restaurant VS Bistro French Cooking 🇫🇷 | The F Word UK

welcome welcome welcome good to see you congratulations yes you are the best two French Russians of the country here's the bad news from now on in it's a competition there can only be one winner yes the French table from service and Surrey and Bouchon Bistro from hexham Northumberland are our top two French contenders here's how I found them food for many years and wait to start searching for the creme de La Creme of French restaurants [Music] my team traveled all over Britain to visit the places you nominated where you love to eat [Music] Stroud to Cambridge from Teddington to Tunbridge Wells from Norwich to Battersea presentation Wise It's very basic as a native Frenchman the f word maitre d can certainly spawn exceptional French cuisine it's still pretentious it's fairly small it's friendly you get well look after it's modern French so they're not stuck at their own back size after months of whittling down your nominations we finally found two outstanding restaurants [Music] 30 miles from London is a gas ironic treat the French table how are you where's the chef little place thank you head chef Eric greenout summer runs his kitchen French passion [Music] and you mustn't be disappointed because that's it you don't love it anymore Eric puts his heart and soul into the cooking and his wife Sarah brings charm to the front of house people think that French cuisine is just you know heavy sauces and snails and frost lakes and it's much much more thank you classic combination in this husband wife team lady at the front hard ass Chef French behind it's great first up for me reactive mackerel is that how it's normally served that's how they serve food at the Ritz I know it's good because I like it and you know after all my sensitive in love in it so I know it's good for the main course I just have to try the house special pyrene lamb God it's like butter incredible I wouldn't expect to find a lamb of that quality on a menu tucked away the backer beyond the surbiton in a bistro the lamb delicious what I find for me the hard thing is that there's only two restaurants that are going through to cook in the f word restaurant and this having been in love with French food for many years has been a very very tough choice and with only two restaurants going through the French table is one of them congratulations brilliant can't believe it I really can't believe it and just think it's quite excited I'm very excited [Music] I've just raised the bar it's gonna be [ __ ] hard to beat them I tell you that's one of the best issues I've eaten all year oh thank you yeah but I mean really nice the French table in surberton is through and I found an amazing restaurant to take them on Bouchon Bistro is in rural Northumberland in a small town called Hexum it's a local favorite and I knew just the man to check it out [Music] jump Baptist grew up in restaurants and his uncle ran one of the most amazing restaurants in Leon so if there's one person that can spot an amazing Bistro it's definitely John Baptiste run by Greg Bureau the Bouchon has only been open for two years but his reputation is spreading as the most genuine French restaurant for miles around people here are well traveled they visited France many many times and it feels like they are in France when they come to Bouchon is a head chef he first fell in love with cooking as a boy growing up in Brittany cooking with a shellfish and fish really reminds me of when I was young when I first started to cook that's when I really discovered what we could do with fish and everything brings lots of memories really for you lovely thank you thank you very tasty very fresh the products are beautifully cooked you can't ask for better than that the reason I have to cook is simply because you get the whole fish some raw vegetables and from all that you can create something that is really magical pretty much perfectly cooked so tender you can really see that the guy behind the stove knows he's cooking Nico is obviously a very talented individual but running a successful kitchen relies on teamwork and his Jordy colleagues are very loyal is your team uh they're also you know froggy yes I'll teach him how to reply and Jordy he can teach me how to reply in French it's all good at the end of the day it's going to be a new language before then we are a man JB said Bouchon Bistro was faultlessly brilliant and in this category I was prepared to trust his Instinct 100 hi it's Gordon Ramsay how are you very good thank you very much the French category has been huge huge a bit can only be two restaurants that go through to the f word dining room right so the Bouchon Bistro is one of those restaurants congratulations oh wow you're through goodness me well done fantastic [Music] I'm ready [Music] so I found my top two French restaurants all the f word diners prefer the Bouchon Bistro simple charm or the French table's elegant fine dining Crown the airport's best local French restaurant we're about to find out this needs to be the best service of your lives now don't let your restaurants down and more importantly the f word diners yeah they're here for a phenomenal experience Make It Count yes let's go cooking sections we're back in London at the f word restaurants tonight we're going French from nearly 200 nominations we found the F word's best two local French restaurants Bouchon Bistro in Northumberland and the French table in serverton they'll both be serving 25 portions of their own starters if the f word diners don't like it they don't pay and that includes family and friends [Music] four mullet four cracks we shared excellent French table yes table four four five four lamb four cups is that yes excellent so they're underway and every single plate they send out is crucial I've challenged them to cook one of my favorite ingredients foie gras a French classic that is the ultimate test for these restaurants while they prepare their own recipes here's how I do it has to be the chef's ultimate ingredient Rich Sumptuous melt in your mouth and absolutely delicious first off caramelize your apples call peel slice hot pan butter just starting to foam apples in season sugar caramelized Calvados some over the end [Applause] remove from heat tarragon chop foie gras pink knife slice salt pepper hot pan no oil no butter [Applause] fry remove [Applause] rest [Applause] slice [Music] there's a caramel from the apples [Music] [Applause] salt plug with caramelized apples done gentlemen remember this is not a race I want those dishes looking yes perfect yeah both restaurants are cooking their own recipe it's a fascinating battle between fine dining and rustic Bistro cooking but who will come out on top [Music] Bistro in hexham near Newcastle serves No Frills classic French food basically simple rustic and flavorful Bistro pan frying their foie gras and serving it with spinach and Panna peas this is a sweet French bread that they bake in their own restaurant that will complement the richness of the foie gras good now Nika what was that you put on there it looks like a biscuit what is that it's a candy piece so it's a bit like a gingerbread yeah gingerbread they look fantastic you're happy with those very happy yeah and why is the gingerbread on top and not underneath to absorb the fat why is that just to keep the the crease of the gingerbread so it doesn't go soggy on the spinach as well right yeah love it right Eric on you go so what you put underneath there what is that that's uh brush yeah and where did you buy that from we're making it you made it good I like that they look beautiful are you happy with those yes yes gorgeous good the French table in Silverton serves fine dining French food in a relaxed environment when you're in a vegetable this is France you have to show your passport when you come in they are serving their foiega on top of a walnut brioche with a figure musket grape Chutney and pickled walnuts the Chutney is seasoned with minionette pepper a blend of peppercorns used in French cooking now Eric at the weekends you do cookie classes for your customers yes what kind of things you teach them Richard um there's there's one Saturday morning where we do a bread classes bread classes yeah yeah how do you teach them to make good bread it's a special secret garden yeah please whisper with me huh the titties you need to feel like his titties you know when they come back in your hands so you need the bread it needs to feel like titties okay right okay well done thank you well done excellent hey guys those first two tables look fantastic keep them all like that I'll be surprised yeah if anyone refuses to pay for that plug off here's why French food is the Envy of the world I'm going back to my beloved Paris to find out about one of the most famous French foods of all the croissant as we Brits Embrace coffee shop culture the croissant is fast becoming our favorite breakfast and last year we ate a staggering 60 million of them but the majority were mass-produced by machines in factories and they can often contain additives for Taste color and to make them last longer sadly the majority of the crystals will get in this country taste like old cardboard so I'm off to Paris to learn the art of a perfect croissant bonjour you may expect inferred croissant in the UK but even in Paris the factory croissant is beginning to take over many French boulangerous are now buying in the same mass-produced dough and if you want to find a traditional authentic handmade croissant you've got to look a little harder [Music] as a young Chef I spent a couple of years working my ass off in Paris I was very fortunate to live above the most amazing Blanchard eating croissants seven days a week what I never got chance to do was perfect the perfect croissant so I'm going back to the floor to see if I can turn out a batch of croissants as a pro Baker Arno Del Montel has been hand making croissants for over 20 years [Music] he's a prison Baker who's still producing the delicious rare handmade versions we're all missing out on what's the secret behind your croissants um love butter yeah good ingredients yes and can you teach the perfect croissant or the all in the field ah it's different of the students right I hope I don't disappoint him [Music] okay so whose recipe is this did you steal it from an English Chef um not really the ingredients to make the dough are simple flour sugar milk salt and yeast but they're perfectly balanced and the smallest mistake will ruin the entire batch with water on eggs added the dough is then chilled and rested to use for the next day's bacon okay 24 hours so you're that far in advance every time you're always in advance yes using yesterday's pastry the dough is gently rolled before we add the key ingredient okay and that's the butter that's the better so it's like a whole slab of butter in the middle voila the French love rich foods and almost a third of every mouth of arno's croissants will be butter the best butter you can find on the market which is rare today because a lot of croissants are made with margarine and cheap forms of fat to produce the all-important layers in a croissant the dough has to be rolled then folded rolled then folded three times create over 70 layers of dough and butter in each croissant the pastry is cut into triangles and rolled into the famous croissant shape but you need to be gentle so as not to crush the layers it's a technique the French have perfected and do it like this but it's interesting is like you're caressing uh well it's true right grass but don't crush it every morning he has a challenge of hand rolling 400 questions for Discerning prisons can I match his lightning speed so there's 40 croissants here yeah normally how long will that take to make and roll around streaming it three minutes okay three two one to match Arno I need you to be able to roll one every four and a half seconds [ __ ] I'm held up six seconds left thanks cap [Music] e says in three minutes so I'm 10 behind I thought coming back to Paris wouldn't be like what it was like 20 years ago when I was getting my ass kicked the role croissant are then gently heated to activate the yeast so they rise that glazed with egg and then they're baked right since I'm out crispy crispy golden and delicious for 10. the smell was taking me back 20 years smell is amazing I couldn't wait to taste if all our hard work was worth it oh my God inside perfect slight moist crisp on the outside and that bit there and you see all the the layers here 25 years of experience inside yeah and and some love oh my God that is amazing honestly and thank you for giving me a proper insight to a bit of French history it's my pleasure and my passion delicious handmade croissants are a world away from Factory versions but I want to put this to the test I'm back at the gardener to conduct an unscientific but very revealing test on some francophiles or they prefer a handmade croissant by me or are they going to be conned by something processed that's the first one for a week you've been eating croissants all week that's great news which one out of both croissants you prefer the flakier one I thought this one it's got more taste my God this is whitewash first one was dryer first one was dry moist and thank you creamier creamier it's interesting the first one or the second one the second one the second one now in terms of flavor do you prefer the first one or the second one now which one to prefer the first one the second one second sir second one why the layer is that one tastes like a proper one you might get from a decent restaurant now which one do you prefer the first one or the second one she's spot on I'm so glad that public prefer the handmade butter croissant everyone should be asking their Baker if there's a handmade croissants from a factory in France [Music] Nico how long for the uh about a year and a couple of months and uh what's Craig like as a young sous chef does he learn quickly he does it really is a good grafter he loves his job he's really fast where you from Greg where about I'm from Newcastle Newcastle yeah so you're a supporter of Newcastle yes we work until they disappeared at the Premier League thanks for that sure yes damn and Nick your last table Yeah well done yet yeah two killers let's go you know we're going yes go please the flying garage to be honest wasn't the most overwhelming of The Taste the biscuits are very strong and stays in the mouth and the rest not too tasty to be honest Paula my darling welcome how are you sweetie welcome to f word how do you think Craig your son is doing this evening yeah yeah he's a very determined focused young man what do you mean for him tonight to win oh by my boss in France the first impression when he went up there cold cold but the the Jolly girls are very very warm what was the French table like it was good I mean I really appreciated the dish maybe a little bit soggy at the bottom obviously the fact of the foreign no why not it just it was the texture the texture yeah just in terms of undercooked overcooked it was undercooked undercooked there's a tough time with this one yeah and I hope you enjoy your main course thank you thank you the stock is very very well balanced it's a lovely texture of the soft fraguar with the the crunches of the bread and the walnuts texture was really really nice um dressing was delicious and grapes were they tasted really fresh and crunchy and full of flavor how are you merely I'm a little bit nervous but you look great and nervous I'm nervous but it's funny because I look at Eric and then I actually feel really calm because it looks really calm and controlled where does that passion come from because he is incredibly passionate about food his grandmother from the Loire Valley always used to cook for 10 children that she had and I think from seeing that from a very early age we just took it on what do you think of beautifully cooked melty in the house I have to say I think it wasn't seasoned enough and I think that let it down most important question are you gonna pay for it no no piece it's like a gingerbread on top fogger fake pink in the middle that sauce finished with apricot and some proper spinach flavor delicious for me needs a bit more color on the outside a little bit more salt slightly Bland French table presentation lovely a really nice color on the fire fragra is more cooked inside really good nice and crisp on the outside cooked perfectly just a little bit too pink but what did the diners think the results are in how well do you think you died out of 25 I don't know I'd say 14 15. pessimistic how old do you think you did out of 25 um Eric 26 26. you had one ah excellent okay first of all before announce the results uh congratulations yeah to you both yeah I thought you did Bloody well yeah thank you thank you so uh yeah you go first yeah the number of customers out of 25 that are happy to pay for their flagger is 15 out of 25. thank you [Music] [Applause] [Music] stately too oily slightly too oily and a bit of undercooked and a bit undercooked right French table yes the number of customers out of 25 they're willing to pay for your Fargo is 20 out of 25 well done really well done really well done customers that aren't paying feedback and feedback a little bit too bland in terms of seasoning yeah both of you well done yeah thank you you're only five behind this can change your name will be cooking 50 portion is your lamb and 50 portions of your gray mullet yeah make it absolutely exceptional you can pull this back easily slow down get rid of the main course well done next on the menu Janet's mission to provide the meat for the competition final is getting even harder will be able to fight back in the next course to give themselves a chance to become the F word's best local French restaurant the scores are incredibly close so far there's only five yeah you can pull this back yeah foreign right now both Russians are going to cook their main courses first up Bouchon Bistro are you ready for them [Music] Bouchon Bistro signature dish is fried gray mullet with pre-lentals first Nico dices a carrot and onion free lentils a bokeh garni some veal stock and simmers the shellfish bisque he flies off longer scene heads and shells flambe's with cognac and that's shellfish stock cooking with a shellfish and fish really reminds me of my time in Britannia he strains the mix adds cream and butter and leaves to reduce Joe Phillips the mullet scores the skin and Fries leaving it pink in the middle the quarters set mushrooms and Fries in butter we get the serves from a guy called well we call him Andy mushroom we don't know his name really tools mushrooms mullet shellfish sauce one Gran Millet on table two Sean's gray mullet with pre-lentals and steps served [Music] when you cook gray mullet would you cook it like salmon and serve it a little bit pink inside or cook all the way through lightly pink slightly pink a little bit of moist in a you know because the English is somewhat squeamish a little bit with sort of slightly pink yes yeah yes almost it's translucent together often not often but yeah every now and then the fish comes back and they ask kids in a restaurant be more cooked through yeah I love that longer sea sauce yeah it needs that kind of luxuriousness with lentils yeah yes very good service please Eric you have an English wife yes yes what's wrong with French ladies they're too cookie oh to snobby snobby oh too Posh I used to have a French girlfriend yeah Harry Harry yeah foreign here's what the french table of cooking for main course [Music] come on guys the French table signature dish is piranine rack of lamp with aubergine tempura Eric first prepares the spatulae a different take on pasta popular in Elsas he whisks with water eggs and creme fraiche and pipes the spatula into boiling water to Blanche very cold water and straight away to make his puree every arrows and aubergine adding oil salt nutmeg herbs to Provence and bakes the bait flesh with a knob of butter we sell loads of portions every night Eric seals his lamb and adds garlic and rosemary herb sauce he mixes garlic parsley not too thin I don't like when it's too thin you lose too much flavor with lemon juice and olive oil tiny pinch of salt and that's it he deep fries aubergine in tempura batter then Eric fry she rolls a chop shallot and a spatulate with butter [Music] and adds white wine and cream aubergine puree girols tempura lamb it's just pink beautiful it's not nice to ask for well done in the restroom perennial rack of language and pure aubergine served it looks fantastic I love the smell the fragrance are you using Rosemary Nail Time a bit of Parmesan just instead of the salt yep as a seasoning so the French have got a reputation for being arrogant would you call yourself an arrogant Frenchman no I'm becoming more English a bit more English as you're getting older you're getting more mellow exactly yeah no the scores are incredibly close so far it was only five yeah you can pull this back yeah keep it going yes I will really good make sure All That season is exactly the same way yes I don't try to open you nice and crisp Grandma allowed to finish on top yeah Craig lentils tasted yeah not just the first pot everything yes we should Eric last day we had make them as good as your first table yes let's go please yeah Eric really well done yeah absolutely for me I think the mullet was my uh was my preferred course the flavors in it complemented a lot better I love the fish the sauce on the fish particularly was lovely it was really subtle now good to see you again yes let's talk about the gray Monet when I saw the presentation I thought the colors looked a bit Bland and it looked quite flat it didn't work it didn't look good yes no wow factor no no boom no but you're not gonna pay for it no it hadlam it was absolutely beautiful it melted in the mouth every texture complemented the next so it's absolute pleasure to eat I thought my lamb was really really well cooked I like it really rare the rest of the table thought it was undercooked I absolutely loved it it was really moist and tender how's the lamb for me the lamb it was too salty pretty and just start looking chewy good question are you gonna pay for it my goodness me you're a one tough cookie aren't you Bouchon Bistro gray mullet now not the most widely renowned fish however lentils saps and a really nice long shoe that's delicious because he's managed to enhance the flavor of the gray mullet with that amazing light longesting bisque sauce I hardly ever use gray mullet but the flavor of that is delicious more importantly highly sustainable and the set go brilliantly well with it really good right French lab was lamb um beautifully cooked nice and pink aubergine puree it's quite interesting General mushrooms and a very light fragrant lamb stock there's a lot of things going on that plate however the balance is absolutely perfect I'm on one slight concern is all this raw fat here too really seriously unique dishes however I think the gray mullet just has the edge right um first of all before we get the results uh well done I'm seriously well done yeah thank you okay JB thank you dimola this time around I'll switch around we'll start with the French table the number of customers are happy to pay for your rack of lamb out of 50. is 36 out of 50. well done that's good 14 didn't pay why not um stacking undercooked and uh yeah lack of flavors yeah but listen let me find it hard to believe there's lots of flavors in there for me I thought the balance worked brilliantly Fred you're a little very happy what's the matter because it was expecting a bit more yeah do you want to go and kill a customer I'm trying to understand because we get all our love on the passion in today's edition will be disappointing but that's again okay Bouchon Bistro the number of customers happy to pay for your gray mullet out of 50 is 40 out of 50. well done [Applause] [Music] to convince the diners to pay for gray money it's bloody good news Well Done You Bouchon Bistro so far you have 55 out of 75 French table you have 56 out of 75. that's amazing well done great job [Applause] okay it all comes down to desserts yeah go down get ready for your crabs yeah well done good job right this week Janet finds out which came first the chicken or the egg I've asked Janet Street Porter to provide rare mangalitzer picks and miniature Dexter cattle to ensure we have the best possible meat for the final of our best local restaurant competition but I think she's still got room for one more breed I've chosen rare eggs worth poultry because they're good egg layers and great to eat foreign she needs to answer the age-old question chickens have sex there's a man in Yorkshire called Chris who knows the answer and Chris has got just the cocky cockle for the job he's gone without it now for about two weeks all right girls You're Ready Set God is coming [Music] along what's that is that is that saying I'm ready that's it yeah that's it come and get me yeah I could ask you really something stupid do chickens have Willies no they're all internalize you've got a little no nothing nothing well is bum's quivering I don't know if that means he's aroused oh no Hang on we're getting somewhere [Music] that's it Janet what's in it for us nothing but who's going the test now we're probably we're probably straight onto another one now and he pushes her on the ground yeah her tail lifts off yeah and he's literally sperm is just dropping out out of him onto her she then stars in a sack within herself and that's that sperm that she uses for the next two to three weeks you'll actually see by the end of today's back end will be covered it'll be dripping you'll see it's it's been a week since Janet sat in on some hot chicken sex action and now she's taking delivery of a batch of fertilized eggs ready to hatch within 24 hours I'll get on with it the first of Janet's chicks begin to hatch but it's stuck in its shell acting on advice she performs an emergency xarian I've got to give this one a little bit of a help in hand he's got stuck I'm taking a bit of shell off to give him a bit of help all right all right I've got to put it out of this misery I can't stand that tweeting there's a leg I have a leg out oh stop knocking about [Music] what's that the mother and child new chicks need to spend around three weeks gaining strength and weight under a Broody lamp before they can go free range so Janet books her new arrival in with a neighboring farm for some heat treatment son the Ultimate Survivor I'm going to call you Mandy 23 chicks from another batch of hatched and join Mandy under the lamp with the birds settled and soaking up some rays all Janna can do is leave them to grow under the care of a neighbor Jack when Janet returns to check on her chicks she's amazed at their progress [Music] um well she she never grew actually came in my mind that is a Darnell in Australia the thing is I've never given birth but Mindy I brought Maggie into the world I'm pretty pissed off man he couldn't Shape Up forgive me there's nothing more so this is what we're left with but these have grown so much I can't wait to see I've been there on four weeks time yeah no they're certainly ruined by then China's got a healthy batch of chicks x-worth mature rapidly for the table so our diners in the final can look forward to some fantastic chicken in the f word restaurant next on the menu my recipe for delicious French classic crepe Suzette smells amazing beautiful and the pressure builds as the brigades battle it out for a place on the leaderboard and a chance to go through to the next round why have you climbed up why have you gone into one I thought you would rise to the pressure right welcome back to the f word now it's time for dessert [Music] s basically pancakes a real old school classic first off you make the batter 125 grams of flour salt two eggs beet make it well in the flour combine slowly add 300 mL of milk add melted butter whisk orange zest set aside to rest sauce oranges peel and segment juice 50 grams of sugar that caramel really nice and dark grammonia oh add the orange juice remove from Heat coat oranges Crepes butter flip and cook the other side fold into quarters smells amazing spoon over orange sauce Crepes Suzette done let's go every crepe perfect yes let's go watch your face Fred no one's got no [ __ ] hair left Nico you've got five pans that work at the same time Eric you've only got full grown at the same time is that the difference between Brittany and Paris Brittany have the experts the French table were beaten in the main course by Bouchon Bistro they're clearly feeling the pressure and they seem less confident now maybe because they're just one point in the lead it's neck and neck for the French table winning good catapult this exciting Suburban restaurant into the London Super League just to win there's no there's no English word for that success tonight could really put this rural Northern restaurant on The Culinary map for sure where to win it will be just amazing I think it'll really boost our confidence the pressure is on brows don't go crazy with the sauce guys they go crazy the sauce you're gonna flood the pancake and make it soggy yeah yeah they look delicious well done service please Nico is a great tosser of Pancakes you'll fold yours with a palette knife why are you opting out not tossing your pancake I'm concentrated this is an important toss yeah you're gonna flip it we're gonna use a spatula I think you've got the balls to flip it oh [ __ ] come on well done well done well done well done big pair of Newcastle bollocks oh yeah I got another one this is fascinating because they're pretty much neck and neck however I think Nico's got the edge because he's calm he's Collective and those pancakes are absolutely delicious Eric all of a sudden has sunk into one slightly disappeared all that Swagger's gone and it's less arrogant and more focused that sauce coming off yes yeah okay now you don't serve as much sauce as Nikki why is that you just want it less yeah I like my pancakes I get nervous when you're this quiet why are you clammed up why have you gone into one are you soaking it's a bit thick it's a bit thick we'll let it down though yeah do you need some more milk yes I told you to say something I I feel like I'm cooking with a completely different Chef sorry main course confident now all of a sudden you're going into one what's the matter nothing so okay keep it going come on come on come on I thought you would rise to the pressure not sink go excellent delicious looking Crepes and uh yeah job well done it was absolutely delicious really nice and moist and went really well with the Tang of the orange and just it was fantastic do you have a bit of a sweet tooth yeah yes yeah how were the Crepes desserts fantastic fantastic yeah what do you like most of them it was they were just so light and the sauce was absolutely fantastic it wasn't too bitter it wasn't too sweet and the big question are you gonna be paying for your pain I am you are yeah good I'm glad to hear it amazing you've actually closed your restaurants to be here tonight absolutely yes if you don't win will you regret closing the restaurants not at all not it's been a fantastic experience we loved it uh no regrets whatsoever our customers are supporting us all the way fingers crossed can we try this one yes uh more importantly whatever happens at the end of this result um you should be incredibly proud of your team and you should be incredibly proud of yourself yeah definitely thank you thank you if we win you'll be able to hear her from Newcastle I'm not Kenya she'll be like an atomic bomb going off I thought my dessert was uh was okay to be honest I I like the Crepes were well cooked um they had good flavor but it lacked a bit of sauce and the fruit could have done with a bit more and I thought the flavor wasn't as strong as it could have been I love the crap absolutely just really soft crispy on the outside as well it's just perfect um not overcooked not stargy light fluffy and then really nice dessert yes it was a little bit too thick yeah and I didn't think there was enough sauce and not enough I was waiting for a bit more of a punch right they were cooked by your husband I'm sure they were damn yeah so it's really nerve-wracking there are you gonna pay for them no you're not paying for your husband's crazy no not today that's very fair-minded yeah and how's it going to be in the back of the taxi on the way home tonight not very good one of the best yeah I think so one in the spare room so the results are in and it's time to find out exactly who will be crowned the F word's best local French restaurant good luck to you both yes JB okay French table gonna go first with you yes and for your dessert out of 25 you got [Music] 9 out of 25. oh that was a big kick in the bollocks uh why okay the main reason is the crepe was too thick lack of sauce is one not enough sauce on the plates you adjusted the thickness halfway through did you know they're going out that thick it was thick of our wanted yes but not fake no and they were that thick that your wife didn't pay for them okay Bouchon if you get 10 out of 25 you dessert you tie and then I'll decide who wins if you get more than 10 then you are the f words best local French restaurants cool okay out of 25 customers the amount they're happy to pay for your crepe Suzette is [Music] is 17. well done [Music] congratulations you're now third on the leaderboard I hope to see you in the semi-final congratulations I can't speak honest to God I'm just so proud really really proud to win this is you know I really can't believe it it's just amazing it's great it's you know the the biggest moment of my life so Bouchon Bistro have made it onto the leaderboard in third position but with six weeks to go will they hold on to their place in the semi-final

Channel: All In The Kitchen

Views: 12,029

Keywords: Celebrity Chef Critique, Celebrity Chef Evaluation, Celebrity Chef Experience, Celebrity Chef Service, Celebrity Chef Techniques, Celebrity Food Experience, Cooking Evaluation, Cooking Show, Cooking Show Entertainment, Cooking Show Format, Dining Experience, Food Critic Reviews, Food Flavor Analysis, Food Plating, Gordon Ramsay Commentary, Kitchen Management, Reality TV Kitchen, Restaurant Operations, Restaurant Staff, Taste Evaluation

Id: nnrr08PJH-0

Length: 44min 40sec (2680 seconds)

Published: Fri Jun 30 2023