Master Chef Professionals. Part II.We all live for Thursdays. A main of Marcus with a side of Jay.

[Ohwhatfuckeryisthis]

And not a Gregg's sausage roll to be seen.

Love the dinky fry pan.
Still do the smear though. (The next suve vide I reckon)

Everything about that snail dish is perfect. Except that it's got snail in it.

Oooh Pierre loves The Svenster

Yes, Cremola. That's pretty much my issue with the snail dish. Snail-less it would be lovely.

You can tell Pierre has trained many, many chefs in his time.

Totally agree cremolafoam snails - bluergh!

Sadly this is not the 70s food anyone remembers. 3 Michelin star prawn cocktail would be hilarious.

That said, I don't fancy this confit salmon either.

I love snails when I'm pissed.
Salmon in goose fat? Not convinced.

Every thing in aspic. I still have my Hamlyn All Colour Cookbook from the 70s.

If this is representative, even fine dining in the 70s was a bit crap.

My mum had that. I loved it.
Nah, doesn't ring my bells. But his technique with no timers or thermometer-that's skill.

Sven has tried to improve upon The Master

Oh yes. Pierre is all about the skill.

Like the next round. And I like both these guys.

I'm loving the fight back for proper cooking this series.

They're very over-awed

My memory of food in the 70's is that everything was overwhelmingly orange. Mandarin orange pavlova
Baked beans, fish fingers, birds eye Supermousse

I like this round too. It's not gimmicky in any way. Just 'do great cooking' as an instruction.

Findus Crispy Pancakes - neon orange!

I wasn't actually alive in the 70s to remember anything.

Heritage beetroot

House!

We have something sous vide to go with the heritage beetroot.

Beetroot and apple textures.

Yep Calam, that bell you hear is the death knell of water baths and all that malarkey.
And then he fucking water baths pigeon breast.

Clearly Scott learned nothing chez Pierre. Straight to the water bath .

Didn't miss much CW food wise. Butterscotch Angel Delight was a highlight.

And I bet Pierre is right about how to cook the pigeon. Marcus agrees with Pierre.