Gordon Ramsay Surprised By French Chef's Final Dishes | Ramsay's Best Restaurant

[Music] with six weeks into my nationwide restaurant competition and so far I found my best Italian restaurant castamere from Bristol my best Indian Prashad from Bradford my best Chinese you and you in Blackburn my best British the milestone in Sheffield and my best Thai restaurant naam Jim Thompson Andrew Steele tonight we'll see who'll be joining them in the semi-finals from your favorite French restaurants can be I'm expecting tonight's contenders deliver something really special where the please please Lisa thank you talk to any Frenchman he'll tell you they have the best Russians in the world with a lots of British restaurants serving great French food for centuries French restaurants have set the standards of the dining room as well as in the kitchen a good French restaurant will where you with the elegance and the sophistication of its service as well as its food from nearly a thousand nominations I've chosen two brilliant French restaurants to battle it out replacing my semi-finals wenjian fields in Lincolnshire served stunningly complex fine-dining dishes so beauty presented it takes your breath away Dorie away please where we know wintering fields we live it we breathe it and it is that nice place where you can sit down and be treated like a king for a knife baton against them Edinburgh sliggoo each headed up by a Gallic gastronome who wow these diners with simple rustic dishes bursting with flavor - got cheese - micro - sea bass - beef make it snappy please I'm not cooking for kings I'm cooking for simple games like me for country boys but my French restaurants are about to face three formidable challenges designed to put them under extreme pressure first off I've deployed an army of 30 hungry customers who'll invade each restaurant in turn and all order at once they're on their way to sample the food on offer at the 16th century manor house an estate at winching and fields in Lincolnshire what I like most about this place is it's it's quaint and it's like a little mini oasis and also they depend on the local ingredients stuff produced on their doorstep and they turn that into the most amazing food hi guys I've forgotten how beautiful this place is amazing amazing amazing five years ago husband and wife team Colin and Bette put everything they had into this stunning restaurant Bob Beck tastes care in front of house Colin heads up the kitchen service piece wait ten minutes he creates exciting modern dishes capturing all the fantastic flavors of great French cuisine without the heaviness lobster risotto I'm excited about this delicious Collins pulling out all the stops to put this place on the map the restaurant boasts a five grand champagne on the menu one waiter for every two customers and even has its own helicopter pad this is the the landing facilities for the restaurant we give them the coordinates and then we just pick them up yeah they've got all the staff all the gear the most amazing kitchen there's obviously a lot riding on this you'll see it on Colin's face he's under pressure big time it is on the five minutes from now then my diners will be here and there are so excited about walking into winter and fields and been blown away you have dedicated your life to get this place right really make this count big test today two hours 30 of my diners two courses make sure they leave on cloud nine good luck my thirty guests are all looking forward to being treated and fed like royalty should be a doddle pushy together on the pass you know the sumptuous dining room screams luxury for you Colleen quickly serves an amuse-bouche not only will it prepare my guests for the meal ahead but it also shows off Colin's expansive approach to cooking but it's not the only thing that's expensive after you left the appetizers he didn't collect the menu which are quite big can't really place it anywhere what is that I was like this is your life ah only now st. Andrews to pop out on the whole fireplace we're away she's after the first amuse-bouche come to another carrot mousse with coriander ice cream anything a mistress let's see how well you have time to get two appetizers and two courses in Jesus you don't do things by half dude there's a lot going on you know honestly sometimes less is more they're delicious but it was quite a lot of flavors to be served before you actually did main meal perhaps maybe just one would have been enough I admire Colin's Eiffel Tower sized ambitions to provide a stunning gastronomic experience but the minutes are ticking by and the theatrics show no sign of giving way to proper food I'm gonna see a red trolley outside the Humber Bridge it's only big enough for Tony for but yeah I just watch the waiter push your bile is like banging left to right it was a lot of words the sliced bread at the same one adds to the face Robin set 30 minutes have gone and we haven't even taken orders yes I'm not a foo-foo man on the flavors man and I want this food I gotta have the kitchen when they get to taste this food blown away at last orders I've been taken college men you would do any French gourmet proud it includes paper fried Cory's bream with muscle and saffron fricassee a beautiful ham hock of foie gras terrine and one of my favorites John Dory sir with a burger ham and an ollie past sauce yeah what's this also again the fricassee of muscles of Shreyas room very testing they like the food go down a storm but it's overshadowed by the service [Music] one two three four five six seven eight nine ten eleven buuut anymore look who are you guys there seems to be an awful lot of people I don't think I've got any more than the reson here just check there's no one in here no I was in the same person's voice yet now free front of house managers and twelve other waiting staff what are you doing for service until curfew no excellent came out this is in Heathrow function just for the stuff Colin that's one hour got one hour to go yes for his mains Colin is showcasing his unique take on the glorious French tradition of fine dining he's serving a delicious rolled saddle of lamb with polenta chicken cannelloni with foie gras and an opulent lobster risotto accompanied by a parmesan twill and lobster bisque please the food looks amazing but the table management system is chaotic with too many people involved it would be so much better if just one person took responsibility the status mains desserts and then we have a little appetizer tic basically the chef can see it from where he is and everybody up here knows where they are up here I'm not convinced despite all the waiting staff those restaurants letting my diners down we went through a course yes yeah Maddy started oh yeah we've got confused and left us a little bit okay so just one hour 20 minutes with nothing in front of them all these waiters are flying around no starters look better than that - dorri - brain is away now as time ticks on everything started to get muddled up we'll stay with you one last they will fall and the full scale of the mess is only just becoming clear ever fought here just had before are you saw your saucers little over an hour and a half now our starter wants to play with know start watching everybody else yeah how far is that way unfortunately someone crossed they asked for this huh how can you have so many management out there and they cross it off and they've even send them yet huh they've got more managers here they've got a pumpkin palace - keep going keep going keep going with time running out fast and some guests still not served I'm starting to fear the worst I say that's it twenty minutes to go coming mister get there by the skin of our army chicken sauce Amy chicken sauce my five minutes percent [ __ ] let's get it out three waiters guys passing [Music] don't someone help him to the ice-cream puts garnish on it you know but then I see the problem is she put me if giving me that which is Table four and Table six right I said timeout two hours gone incredibly for the first time in this competition and not all my diners been fed two courses for a restaurant this good it's embarrassing do I want to be judged on a dish wazzle do I want to have that serve in front of me oh it's a no-brainer it's beautiful I mean just stunning they can't tell everybody how [ __ ] delicious because it stopped after two hours the only comfort for Colin is the fact that the diners that did receive their food loved it there was nice as well worth waiting for well worth watching fun we did wait a little longer than expected and when it can yeah well with end of service and time for me to tell winterim feels whether I thought things were bomb or not big tests see back from the dining room service claustrophobic that's what I pulled some of the waiters out and get rid of some of the drapes I think you know that kind of the stayed you winching them fields esque service can look I mean great feedback back from the customers their experience the service being too claustrophobic yeah she listened to ignore it ignore it are you peril if my diners felt that your service was claustrophobic please listen to it because it's valuable information we're looking for the best restaurant in Britain not just for the best food but the best service and it goes hand in glove the customers loved the food which is great news sadly then get chance to taste it all because we ran out of time don't worry about the foo-foo I think you guys try too hard and I just think you guys just need to chill a minute you match the service with a level of attention to detail on the food you've got something unique here I'm looking for the nation's best French restaurants and your nominations have led me to a fantastic place in Edinburgh one of the best French restaurants in Scotland are definitely contender in this competition I fell in love with French fruit from a very early age so my standards already high and tonight I'm hoping to be inspired by this amazing little Bistro where's the French man where's he hiding little dungeon yeah yeah good to see this is your sous chef Mia wow I can see two head chef jean-michel has spent his whole life cooking in high-end French restaurants but a decade ago he turned his back on the world of exclusive port cuisine to open his own restaurant serving no-nonsense no-frills French rustic fair Romania definitely the style of cooking I wanted to do was totally different nothing to do with was being done actually in restaurant nowadays that's the come from here from the heart is great I'm not cooking for kings I'm cooking for popper I will give a simple guys like me for country boys jean-michel and sous chef Yanni server favors like delicious pan-fried scallops The Bistro classic twice-baked rock for souffle and rabbit rillette this award-winning Bistro has earned its loyal following yeah that's nice texture that delicious lemony he walked through the door of the gallery you really feel like you're back in France and that's one of the biggest compliments I can pay a Frenchman there again with food this good combined with Jean Michels bonhomie surely miCoach diners can't fail to be seduced you can do it lead the kitchen drive the kitchen yeah run the dining room give some French charm to the service some of the guess will come in and think that the rabbit is a little bit intimidating explain some shots in love with Lipan and he adores rabbit and more importantly sell it more shots [Music] restaurant manager Julie and are all French front of house team wastes no time in lane on the charm is for you it's spring onions and cheese panics thanks make it up for you thank you how's the menu sounds absolutely enticing enticing if you have any question about those rabbits as a cook no problem okay so I'm out to rabbit one meringue one brioche orders are started come in thick and fast Julie the team have done a great job of selling the rabbit already have six yes however a French one happy I was happy jean-michel Oh Julie have a unique system of communicating service Julie do you want me to tell you when you're ready for the stuff there's in the main course just by what we do the when I ban she comes when you bang she comes sounds like a porn movie how was a real virtually the atmosphere upstairs is buzzy and relaxed and my diners love the food curse but the kitchen is far too relaxed from I like him and there are some silly mistakes occurring so Misha is that the rabbits flying out ah let's go put the students a lot of minutes chef the most popular dish tonight is the saddle of rabbit with black pudding and Apple that's good to go yeah the meats wrapped in fat to base the rabbit as it cooks it's great to see John Michell using such a traditional technique but I'm worried about how he's running his kitchen the board is full of checks you're halfway there yes this is where we're right up against it right now jean-michel doesn't seem to be taking the lead in the kitchen leaving both his Brigade and front-of-house team rudderless can't get away from the stove this one Kenny joy was it once he gets gone that sir I know he loves cooking but with so many orders on at the same time someone needs to be taking control are you supposed to read his mind cousin talk to try oh sure the rabbit's been left under the lights on the hot plate for two minutes while jean-michel plates up the lamb that rabbit goes dry within 30 seconds they're such a shame Joey I say this is what hurts for me doing you've gone from a chef into a cook in the language not ready in the rabbits and in their hands just look at me two seconds he's gone silent ninja poison and otherwise it'll be the [ __ ] [ __ ] [Music] that's my one ingredient I'm missing sugar is a leader I'm not saying it to make you look stupid I'm not turning at the food out at the same time I it's not mine it's not my kitchen so when the rabbit sits there for two minutes and Yelling's looking at you waiting for a call I just needs a leader two three minutes on a pond or food please such a shame Jean Michels gone from the owner now into a cook because he's not talking to anybody next we go Paul share one fish two lamb one rabbit thankfully yummy as family's voices sort of started holding the reins because this place needs an organizer and someone as a front runner I love the way Yanni is tasting everything he's proven to be the rock in the kitchen tonight hold on to second object object we're not back please I'm not asking just [ __ ] on your boss yeah oh yes he's standing there slicing the [ __ ] rabbit it's gone dry there's two lamb to be plated up and he's not saying thing to you right next you cook [ __ ] amazing food yeah but I don't understand why you disappear in service when you you don't talk to anybody so I'm just struggling to identify who is the leader tonight yeah yeah I want to find the best restaurant in Britain and the best racer in Britain doesn't have food that sits on the hot plate for two nine three minutes we're on to desserts always a highlight of great French cuisine true to form Jean Michels created simple rustic desserts including brioche pan perdu with apricots Julie I'm so sorry but the chef check that this [ __ ] Jews run out with them well when it's busy like that okay he's not busy zone two tickets left please show him the dessert a cursory glance just doesn't do it we should have tasted them okay they because unripe and they should never be used in the first place that's why as a chef seen them an hour ago we miss nothing going at a kitchen whether you're running a bistro fine dining or a burger school you watch everything damn what a shame I maybe there's a point there with a really dessert I think that the separatists could have been much better [Music] there have been serious mistakes in the kitchen tonight but what's the verdict front of house it's delicious here's a freshly my favorite toy driver and it's nothing special is there a really meaty for some party yeah I love that it's fantastic Kirsten it's time for me to tell the guy exactly what I think tough night bite off every restaurant in every category is going under that level of scrutiny it's pressure test we know our chefs that food shouldn't hang for a long time on the hot place I know they have to think the blade for it that shoot ups the other path said and they did it because I know they can do the job well I did love downstairs was how often was tasting stuff so when you run upstairs with apricots that the chef hasn't tasted I'm not sure to come back down and if you tasted those apricots before they left the hot plate I guarantee you I said stop we're not serving the pan perdu with apricots apart from that friendly service bloody good food they do thanks very much the giri's got great potential but it has to be consistent on every plate whether it's the most amazing starter or a phenomenal dessert it has to be that exact standard across every plate and jean-michel has to decide if he wants to cook all night long and pass the leaves you qualities to his number two and if he wants to lead then lean if wants to cook then cook [Applause] [Music] the coach trip was a massive challenge for winter Phil's and lagari now I'm providing both teams to London to discuss how they getting on in the competition but what they don't know is that secret diners sent by me have been to their restaurants the first is brushed and critic Simon Davies I've rigged him with secret cameras and asked him to be demanding and difficult I'm allergic to those I can't eat salt honest now we'll really see how these restaurants perform when I'm not there watching and so will they first to see the evidence is Colin from Windham fields and his sous-chef Slavik how are you big test for you wasn't it very never done something like that before so yeah any comfort zone unknown to you you've actually been tested twice I sent in my secret diner and this is what happened on the coach trip they let my diners down with over fussy food and service but have they learned from the mistakes hi that is for your vichyssoise with some micro bath and other food thank you very much thank you thank you no we didn't ask for these they doesn't change this first off great welcome and these bushes are rising the table didn't ask them gets put down and bang they start eating you refined 3d front the news but only two are available you have the very first one which is the lunch for you and if you turn the page over you'll see a red ribbon on the right of the red with and you see the minutiae piece that's the one that we only do in the evening I can't be with this graphic on the left hand side that however you'll find the other cut which is fully available as when we started and make horses and then you'll find the deserts at the back of the ownership is in the following page the menus big imposing choose descriptions as long windows to get heavier and heavier and heavier and they just want to be left alone you know that the news fish that's three things you've had so far that we hadn't ordered know begin to feel like I've really started to eat now I don't we haven't had the first of our three courses I hope it's another memories fish otherwise I will be uneme fish one is a really nice gesture great opener sets the tone for what's happening next but any more than one and it looks like you're trying too hard roasted Lobster that's when the lobster risotto co-star it was a bansuri was a soy pigment and it was a lobster mist and the side the traffic laws oh yeah some Parmesan cheese when he pointed out rushon I swear this finger is actually touched the motion we've not touched it I don't know that's all I don't want someone coming in that's that that's that agri-food is exquisite you need to look at your service you need to really just rein that in and bring a breath of fresh air in there and you'll surprise yourself and more importantly attract a different lion tower which you'd be slightly nervous of going for let's go it was great to get feedback from Gordon it was great for him to say to me yeah I mean it's good rounds of telling you what's great about your cooking what's not so good about it and and what to fix about it and anyone who can say negative things about it is great because that means we can analyze it work it do we need to change it it's great feedback you know it is priceless [Music] refined French restaurant winter gamfield from Lincolnshire service pace it's been wait a minute is battling out with Edinburgh charming Bistro leg young age to become my best French restaurant leg of each team jean-michel Danni and Julie are about to discover that one of my spies has been checking them out I sent in expert food consultant and CooCoo writer Sarah Durden Robertson she knows what makes a great restaurant hello hello hello thank you so much for coming that was a tough test what you didn't know is that you've actually been tested twice when I left the guy I sent in a secret diner let's watch it shall we my 30 dinars lovely quahogs rustic charm but a service and food suffers from John Michele's lack of leadership in the kitchen are things running more smoothly now when I came out I said I was really hungry yes I told the chef that you want hungry nice liaison between the kitchen and the restaurant good he's actually very hot in here even the boss is beginning to melt and go soft hot outside doesn't understand why it's so hot oh my goodness thank you oh I'd be delighted it's so hot the man with the power oh yes are we not allowed to have that one in the morning to get the rest of nice and cool when butter starts melting on the table are you cutting back on the electricity bill good they live just for good - pretty good or there's a bit of a schoolboy error when we can't have the air conditioning on well shame is it too late okay I just have boil impetuses please anticipate I just don't world - okay thank you things are delicious a lot like watching the Internet is that yeah if that's okay yes okay yeah thank you she's bombing my placement potatoes [Music] potato pone and he's not a finalist I'm talking about the horrible greasy set of potatoes that came out something in fat they look dreadful in the kitchen guest appeared to be more energy to watch over than yeah you can't do everything change everything I know you can't but when you cook a stunning main course the garnish is he can support us it boils down to the consistency again doesn't it what a shame why are you not gonna make it yep ok so anyway we could take these in a doggie bag oh not the ice cream obviously cuz I just think we're not gonna make their flight in time otherwise sorry that's my fault thank you very much it's lame [Music] Idina were in a rush now we're ready to go waiting for to come take the money she's on to the phone he's gone on to the kitchen she still hasn't come to take the money the Shane right at the very end dying to catch the flight it's an urgent request and it's just been blamele ignored so it was like some of small little niggling facts that you put them all together it's like a bit of a blow pop performance when I know when that ration is on song it's the best bistro in the country [Music] in a way I'm disappointed by the the potato saga that has something that's a lack of concentration the lack of supervision with the service best thing we can change cooking the potatoes the communication with the shapes of the scanner thing can easily be resolved both restaurants have struggled this is their last chance to impress me I'm taking the chef's out of their kitchens and into mine at my three Michelin star restaurant in London where I'm challenging them to create one mind-blowing dish I feel very confident we're a very very strong team so we are going to work it off bollocks off and it's gonna be you know hopefully a three mr. star result [Music] Wow to be in this restaurant in this kitchen today is a hell of an experience we hope to win it I want them to raise their game and cook like they've never cooked before this is it the Battle of the French within these four walls there's everything I've ever wanted ever work for and I suppose my dream come true there's no greater platform for both these restaurant today the show-off only one restaurant going through the semi-final make sure it's you and every time you put food onto that plate think semi final and good luck all the best guys French cuisine is close to my heart so I can't wait to see what John Michell and Colleen create using fish as their main ingredient first table on the couch for couples way table five for John Dory please thank you but it's not just me they'll have to impress 20 distinguished guests will also help me judge both restaurants dishes including Geale quilo head chef at the French Embassy and food writer and novelist Joanne Harris author of chakra and two popular French cookbooks both restaurants front-of-house teams are dining here today and Collins daddy but they can only sit and wait while their chefs battling out you give me a time for the first table please six or seven minutes to the pass chef let's go seven minutes Thank You yelling wait love the information jean-michel and Yanni from the galley have made their names with simple rustic food but today they're going haute cuisine with poached John Dory sir with polenta cake and longest things a lightly battered oyster and a longer steamed bisque Oh gasps me so you run one of the best bistros in the country this doesn't sound like a bistro classic this sounds like you we're cooking in your kitchen today we don't want to do fish to cook you a trick to race like ever so you're going you're up there under your Oh to Professor John Michell turns back ten years ago in fine dining because he wanted to become a little bit more rustic but today he's going back to that fine dining style and he's really pushed about what he had for breakfast morning I don't know it must have been a [ __ ] strong pot of porridge only hope John Michell and sous chef Yanni aren't over stretching themselves winter your fields for red mullet please me [Music] : give me a time please on the first table one please take a minute suddenly for fish please three minutes the window thank you on the other side of the kitchen calling from Winningham fields usually has the opposite problem creating food that's just too fussy pulling static are exposed because they haven't got their entourage of 25 chefs and 15 gardeners and four you know individuals to wash their cars so today they are on their own tonight Colin's pan-fried red mullet and serving it with a bully based sauce and a Mediterranean salad the whole idea about this dish is that this is this was a salad so each part has to be perfect and that's what makes the dish it's not just the flavors and you can show up you make a chef cause yet some green beans so it's good okay how intricate is it on a scale of one to ten for the garnish is going to be about seven out of ten the rest of it for Wow it's not bad for you is it I know yeah listen it listen it good deconstructing a Nicoise salad in this way is a bold move now he's got rid of all the distracting frills Kaunas gonna have to really focus on flavors to make this work I thought Colleen went again Phil doesn't go more complicated over the top yeah he's reined it in he's he's gone simpler it's a chance to concentrate and really really show off over at Liguria the timing of their polenta and deep fried oyster must be perfect I wonderful in thought to melt in your mouth when you having it all those flavor to disappear in your mouth it's precise cooking take your place a little bit of water.that work together just try to drain that first next time in the clock and when you dry that fish a little bit like that when you come to sauce it the source filets and stick exactly that yeah great what's your sauce on there over the place I thought it up as they played up the pressure was clearly taken its toll well he's the sauce on the plate like these shaking hands of the Queen it's going all over the place it's a shame because he looks nervous which I didn't expect especially from a French man so the worst are too shaken to be shaking my life even when I got married there was the shaking you know pretty girl made me shake you that's incredible - ready wait move it I'll get the oysters then you start playin a few leadership that's absolutely beautiful chef you're perfect in Jean Michels hour of need I'm delighted to see that sous-chef Yanni is stepping up to the plate again I love the way you're tasting as well yes yeah what you're tasting yes is what they're eating yes let's go go last table now please yeah - John Dory away double three please fish good to go all right look good to go please beers good to go I spill John Michell and Yanni are really working as a team sending out plate after plate of exquisite looking food John Michell they look great fantastic very nice go please no time to the plate well then actually go teleport base go good good in a dish from Nigeria poached John Dory and langoustine cake poster beignet on top and a lobster bisque off the John Dory table for four more way please on Table five yes he never mentioned go guys pay Jesse Colin's gone for a simple dish so he's cooking must rely on flavors not frills and I'm not sure he's nailed it before he passed that it tastes it in fragrant like oh like bouillabaisse those almost like his blasted fishing us has done more veggies want it to taste or what's on that off fish exactly like it today they have to make sure that dish is all about flavor not how things look starving how long please ten seconds fish their second you work together come on guys jelly check your plates wait what together work together work together yeah vibrant colors love the idea of the egg yolk on there let's go good happy those Colleen Lygia yeah they look fantastic go table one please go beautiful I love that level of creativity and the confidence to be that simple without red mullet brilliant last out we just make it look absolutely perfect like the first hello yes okay great Table 3 please let's go that's how you say so thank you very much for this Lubbock collie get over every one of your dishes yes good okay thank you good excellent okay your family pan-fried red mullet you have tomato fondue courgettes I finished with potato galette on top Collins presentation is brilliant and not expect nothing less but I hope his dish is as successful as leggings [Music] service is over and it's time to find out which of these two incredible dishes my guests preferred starting with Winningham fields nice I see now let's talk fish and what do you think of sauce also exactly summertime and yeah it's really simple and I really like it I thought the red mullet was absolutely fantastic the skin was really nice and crispy and it was still very fresh and hot from the fan it was like being in the Mediterranean you know on a sunny day sunshine I'm gonna play the fish was slightly undercooked for me but overall it's a really good dish ladies let's talk John Dory how was it well I think it was very nice just the whole balance of the dish was beautiful each other we all found I think that the oyster was a slightly odd thing because we couldn't quite tell what it was interesting Johnny dory I loved the love the fish and really delighted by the oyster I thought that was a real treat [Music] both French teams have excelled themselves in my kitchen serving up exquisite food worthy of their reputations and mine think to go through the semi-finals would be would be excellent for the restaurant for everyone back in Edinburgh all the staff we've worked that I think it would be a a dream come true for us all where's Sheila the printers are thinking and then we take it from there I was happy with everything we went out there was nothing I wasn't happy with each individual part was cooked I wanted to be cooked so everything went out I'm happy now I must decide which team has that all-important genesee quark to take them through to the semi-final the chefs from my top two French restaurants Colin from winter gum fields in Lincolnshire and John Michell from legaia in Edinburgh have just finished the service of their lives two exceptional restaurants but only one can stay in the competition to help me choose I'm gonna taste each team's dish visually both dishes look attractive great finesse so the great first this guys surprised me today polenta lined inside with longest steamed ambitious and dangerous hmm tastes very good John Dory sauce is delicious rich robust and a really nice sort of shellfish bisque really good doesn't need the oyster try to the end not really no and the sauce is the is the key there I love the heart true friends passion all over that plate we're doin fields red mullet crisp in here as they cut across beautiful hmm delicious packed full of flavor the intriguing part there is the sauce it's like a sort of tomato bouillabaisse bisque very clever and it looks intricate it is very very simple and bloody delicious this is a tough call because it really surprised me and I'm more surprised John Michell because I didn't think he had the capabilities of doing that and I didn't think that Colin could rein it in [Music] - outstanding French restaurants but only one can win a place in the semi-finals [Music] okay the winner today is based on everything we've experienced Colin you pulled it back you sort of reined it in which I didn't expect to see today that dish delicious Lego eek excelling is difficult under pressure but you push the boat out think of the journey and we started off with 30 dinars turning up unexpectedly for any restaurant anywhere in the country that is immense pressure I mean really immense pressure both restaurants handled it brilliantly well after that I then secretly filmed your restaurants in operation unknown to any of you to make sure that you weren't just rolling out the red carpet because it was me and that told me a lot so based on everything I've seen everything I've eaten and everything I experienced the winner is going to come down to this the restaurant that I want to go back to is it that a Gary there that French charm that real come in sit in my front room with an ambiance that is electric or is it the sumptuous restaurant with rooms that you walk in and you're sort of blown away with that charm tough the winner of the French category [Music] it's windier Enfield's congratulations John Michell you surprised me today and you are a credit not just to your restaurant but to your country because you showed flashes of brilliance don't stop well done like am I gonna be disappointed but at the same time very pleased with what we've done today we just take it back did I get easy and pick it from there [Applause] great result for us which I'm really chuffed to bits with Gordon Ramsay one of the most famous chefs in the world telling me that you know he likes my food and he was to go back to my restaurant so yeah Wow big to get on top of that you know it's fabulous so yeah we really really were really just a bit [Music] wynton of fields forever I've been on the most amazing journey of these two French restaurants I was quite sad to say goodbye to the Gehrig however the journey starts now for whinging fields they so deserve their place in the semi-final

Channel: Gordon Ramsay

Views: 2,416,010

Rating: 4.8669977 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, ramsays best restaurant, ramsays best restaurant french, ramsays best restaurant full episodes, gordon ramsay best restaurant, gordon ramsay best restaurant full episodes, gordon ramsay best restaurant visit, gordon ramsay french, gordon ramsay french restaurant, gordon ramsay french chef, gordon ramsay french food

Id: bBVozxyU9ME

Length: 43min 29sec (2609 seconds)

Published: Sun Sep 29 2019