Master chef the Professionals. Marcus, come and criticise our suveè.

[Fuckerysmuckeryboilsnspornery]

A week to go till we can snuggle down under a warm blanquette of jus.
What will this season fig and samphire be?

It's a catastrophe

Are these the same blokes that just did foam 'n shiz ? How come their pastry is bolleaux

Nettle pesto with bones. Fucking woop di do!

Who on earth is doing the voice over? He is new. And rather saucy.

Missed a bit. Oh drool.

I think it's Shaun Pertwee.

I miss Roux Jr!

They're all looking at the quail thinking oh that's what that is then

Oh please tip that bowl of stinging nettles on Greg's bald dome. Pleeeeaase.

Didn't he always do voice over?

Velouté!

Quail a la fish

Oh no penile carrots

MW has never had a deep fried bird before? He has never been to KFC?

How did het the bacon so yummy looking?

Bacon looked gorge like bacon crisp

Oh no raw meat again

Panne?. That's new.

Panee is just Crumbs. But stuck on something

Sorry, I think I just sent a random blank pm to someone. Fat fingers.

Oh hope it's me

Ahh like kfc then.
Well that was fun, see you all wednesday.

Crap I just wrote a nice long interesting post with lots of pithy observations and well-argued opinions and now it's gone

The short version is - I'm so glad I found you! I love this show. Gregg actually produces one of the Masterchefs (cant remember which one) so he's not just a seasoned diner or whatever they called him.

Until tomorrow mes amies gourmandes!

Anyone know who Dave Reynolds was?

Had to watch on catch up, have forgotten all their names already!

My favourite line though from the guy who was young, 'I want to grow as a chef, and as a person' I also like him for knowing that a croquet en bousse mould is usually a big funnel that you put the profiteroles inside of. I learnt that from junior roux on masterchef, not sure where Monica was for that lesson