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00:00Just go for it, Camille.
00:02Take three restaurants.
00:04L'angevin. L'angevin.
00:06All at the top of their game.
00:09I can marinate myself in it.
00:12Ask each to host a three-course meal.
00:15Your cheeks are good.
00:16Which will be scored in secret.
00:18It's not a way to win a competition.
00:21On today's show...
00:27I am concerned for your salt.
00:29You have to speak with your GP, maybe.
00:32I wouldn't be this good than a rabbit.
00:34Vegan volatility.
00:36Are you saying that we're not supposed to eat meat?
00:40And silverware slaying.
00:42We just go very, very quick.
00:44As they compete to win a £1,000 cash prize.
00:48It's confident, isn't it?
00:49LAUGHTER
00:56Today's professional competition comes from Scotland's capital, Edinburgh.
01:01Home to one of the oldest restaurants in the world,
01:04which has hosted famous diners
01:05ranging from poet Robert Burns
01:07to pop star Kelly Clarkson.
01:09What doesn't kill you makes you strong!
01:12And hoping for a strong start in the competition are Ed and James,
01:16chef and owner at Bijou Bistro.
01:18So I bought Bijou 11 years ago on a bit of a whim
01:21because it was so close to the house.
01:23It seemed terribly convenient.
01:25And we've been here going from strength to strength ever since.
01:28And it's still good fun.
01:30Here you go, Tony.
01:32Bijou food is French food inspired by cottage and forage produce.
01:38I'm a very foraging-oriented chef
01:41and I like to introduce new plants or new herbs to people.
01:45I feel very confident because I'm the best chef in Edinburgh,
01:48so there's no chance for me to lose.
01:52I'm sorry.
01:54That is cocky as hell, man.
01:58And Edinburgh's self-proclaimed cock of the cooks
02:01kicks off with his starter.
02:03Pan-fried scallops with black pudding, soil, parsnip
02:06and meadowsweet puree and apple dressing.
02:09To me, it's going to be the first time trying black pudding.
02:12Whoa-ho!
02:12No, are you for real?
02:14You never had it!
02:16Meet owner Cammy and black pudding debutante
02:19slash front of house Fabi of Aurora restaurant.
02:22I'm the owner of Aurora and also,
02:26a head chef.
02:27I put the playlist on and then I welcome guests
02:31and I make them feel at home,
02:33which is really my mission in here.
02:35Here we go.
02:36That's your wine.
02:37Aurora is modern fine dining that does not rely on tradition
02:41and serves a playful, interesting food.
02:46So the menu that we will serve is fully plant-based.
02:50A few hundred years ago, Galileo challenged the world
02:53with these physics theories and we are trying to do a similar thing.
02:57We are trying to challenge our customers a little bit.
03:00I think they just want some grub.
03:03Back at Bijou, Ed bakes his black pudding and de-shells his scallops.
03:08After a cook, he gives the Buddha peruse.
03:11It looks good.
03:14It's starting to dry out and be kind of crumbly and soil-like.
03:18The soil and scallops will be served with a minnow sweetened parsnip puree
03:22and apple dressing.
03:24Less dancing, Ed, more cooking.
03:27On to the main.
03:29Braised beef cheeks with red wine and raspberry sauce,
03:31soft polenta, crisps and seasonal vegetables.
03:35I'm very interested by that because I'm also making the big cheek.
03:39So I'm very curious to see how this one is compared to mine.
03:43A battle of the cheeks.
03:44Aiming to be top of the cattle chop pops are our final duo,
03:48head chef Andrea and owner Alberto of Divino Enoteca.
03:52Divino is a very special restaurant.
03:54Twelve years ago, we started this restaurant
03:56and we deliver great Italian food from regional Italy,
04:01from wines to cheeses to hams to fresh-made Italian pastas.
04:06Very special.
04:07It's just like going down to Italy
04:08without the hassle of a plane on a trip or anything.
04:11Same product and same lovely kind of atmosphere.
04:14Now there's all the induction.
04:16Cip e cioppo.
04:18Ready for service!
04:19We wouldn't participate in this competition
04:21if we knew that we weren't going to win.
04:24At Bijou, Ed starts by searing his meat
04:27with herbs, apples, onions and a red wine sauce
04:30with a little something extra.
04:32This is my secret ingredient.
04:36It's a stewed raspberry, basically,
04:39which I'm adding to a sauce, big cheek sauce.
04:43Fruity!
04:44So I think that the red wine and raspberry
04:46is an interesting pairing
04:48because, you know, even the red wine can have, like,
04:50those raspberry aromas.
04:53With the beef cheeks in to cook,
04:55Ed tackles his tapioca crisps
04:57by combining tapioca and herbs
04:59and torching some garlic.
05:06For heaven's sake, don't try this at home, kids.
05:08Garlic added, Ed gives his mixture a thicken
05:11and spreads it out to solidify, ready for frying.
05:13I'm not entirely sure about the crisps element
05:16in this particular dish.
05:18Are we going to get some salt and vinegar crisps, probably?
05:23Yes.
05:24It's one of the magics of the Michelin star restaurants.
05:29Show off.
05:30His mane will be served with polenta and vegetables,
05:33which he'll prepare later.
05:36Finally, dessert.
05:37Lemon meringue pie with homemade ice cream.
05:41I love lemon meringue pie,
05:43so if it's a good one, by all means,
05:45I will scream and say that is fantastic.
05:47If not, I will just say my thoughts.
05:49Better make it good, then.
05:51Ed prepares his pastry cases,
05:53which he'll fill with lemon curd later.
05:56They'll be topped with meringue,
05:58which he makes by combining egg whites and sugar syrup.
06:02James.
06:05Have a look.
06:06Oh, pretty. High five.
06:15I feel like we are going to genuine, like, honest bistro
06:19that serves a homemade, well-made food.
06:23I look at this menu, I think about menu,
06:26know the respect, but, well,
06:27pretty much nothing to worry about it.
06:29I feel we've done it.
06:30We've done everything we could do for today.
06:33We're ready.
06:33Yeah, good change.
06:34Clean charts.
06:36Yeah.
06:36Let's do it.
06:40Better make it quick.
06:42Your guests are here.
06:43First in are Fabi and Cammy from Aurora.
06:46Hello.
06:48Hi, James.
06:50Hi, Ed.
06:51Hi, Ed.
06:52Hi, nice to meet you.
06:53Nice to meet you.
06:54I'm pretty sure I know these people.
06:55Well, I think Cammy's fed me before.
06:58I have a sneaking suspicion that I had a dish with polenta.
07:02Oh, no.
07:02And it was bloody hot so.
07:04You're under polenta pressure tonight.
07:07So sorry.
07:09Next in, Alberto and Andrea from Divino and Oteca.
07:13Oh, hello.
07:14Hello, guys.
07:15You guys own this place, yeah?
07:17It's my baby.
07:19James is the owner.
07:20I'm a chef.
07:21James is the one in the kitchen.
07:23No, Ed is the one in the kitchen.
07:23Ed's in the kitchen.
07:24Yeah.
07:24James is the one in the kitchen.
07:28I'm a chef.
07:28Cheers, guys.
07:29But as we say in Scotland, slangeva.
07:31Slangeva.
07:32Slangeva.
07:33Coming up.
07:34Are we going to do it?
07:35Yeah.
07:36Problematic pastry.
07:38I'm really trying, guys.
07:40I thought, oh, my God, this is going to be hard to eat.
07:43And titillating temples massive cherries dangle on the lips was brumble burst in your face
07:58It's the first night of our professional cooking competition in Edinburgh
08:03With James and Ed a visual bistro aiming to back this week's bucks. Let's just do it and impress them
08:09Yeah, okay, you cook. No, Ed. That's your job
08:15He adds a garnish of edible flowers to his starter and it's good to go
08:19Pan-fried scallops with black pudding and a drizzle of apple dressing. Here we go folks for stars
08:30So what do we think folks I found the combination very very nice
08:34This is my first time trying black pudding after six years in the UK and I'm actually very surprised because
08:42it's very tasty
08:43But are you gonna have a black pudding for a breakfast tomorrow? No
08:48Do you eat your flour as well? Yeah, absolutely everything you've got on the plate you can eat
08:52That's mainly what I like to do. I'm foraging most of my little ingredients like herbs and and spices
09:00I'm foraging around here. Hi. I really admire the fact that Eddie forage his own ingredients
09:06It's an extremely important thing to teach people for me flowers should stay in the garden great to smell good
09:13to look at but not on food
09:16Nasturtium's noshed Alberto wants to know more about the Bijou boys. It's a small team. It's just the two of
09:21you
09:22Is there one we're the only two full-timers you've got to get on thought it's gonna be very awkward
09:26The biggest problem is actually to make sure that everybody's on the same page with the music we're listening to
09:31I feel you for my taste in music
09:32I could never put in a restaurant because I love very heavy very strong metal music
09:38I love that as well
09:39What do you listen to? I love black metal Norwegian black metal
09:44So difficult to find other people with this kind of taste and I would have never expected that because she's
09:49so pretty
09:49She's so delicate if you will have to recommend me and one album that I should listen just to get
09:56the idea of a black metal
09:57Okay, it would be
10:01Cradle of Filth which is like my favorite band ever and the name of the album is a cruelty and
10:07the Beast
10:11You know the banging to no, come on. I did it you do it
10:14No, I'm just you just want it. No, you can do it. You have to grow her first is it?
10:19Oh, I'm gonna do a head bagger
10:23Starter a success time for the main. I'm gonna nail the makers awesome. I'm gonna do it. Are we gonna
10:29do it? Yeah
10:30Ed reheats his beef cheeks and prepares the polenta. I need to focus. She's arrived
10:37Who's she? With the polenta plated the beef cheeks are topped with tapioca crisps and here it is
10:43beef cheeks with some presumably foraged flowers
10:47Here we go folks your cheeks
10:55What do you think guys I'm pleasantly surprised how was Venice I really really like the dish the meat is
11:03amazing
11:03It's stunning, but
11:05It's really heavy like the polenta for me. It's really really heavy
11:09I really struggled to finish the dish itself like especially for the polenta
11:14Polenta is supposed to be a very light dish actually. I don't eat flowers. That's the first time I've ever
11:20flower twice in two courses
11:21I eat everything
11:22Apart from the back
11:23Part of the veg
11:27It doesn't like veg
11:28When it comes to veg, I think doing what I've done was already a big landmark moment. That's true. I'm
11:34very well. I was actually very proud
11:35I'm proud of you
11:36But actually I have a question. Where are the crisps?
11:40When we read the menu, I thought that maybe in the middle of the table, there's gonna be some salt
11:45and vinegar, you know, crisps
11:52It kind of shows where they're coming from site top some material man too low to low tapioca crisp darling.
11:59Thank you very much. Come on
12:02No chance of a pork scratch in then
12:05They'd go well with those tomatoes 90% of our customers are just locals
12:09So we know them by the names like there's a guy who was coming back for
12:14For crispy bacon roll, so I call him crispy every day. We never really been bothered to give them the
12:22nicknames
12:22We just used their names or maybe nationalities or maybe their job
12:30Kinda nicknames, but not per se identify identify that's exactly which is a better way to say nickname
12:36Yeah, probably
12:38Don't believe that they don't have nicknames for their customers
12:41Me neither
12:42Too polite
12:43Too polite
12:43Yeah, or the nicknames are too rude
12:46Okay, fantastic. Let's move on to the dessert
12:49I think we're on to a winner
12:50I really hope so
12:51I don't think hope is part of it
12:52I've got only one worries
12:55That pastry might be too tough
12:59Oh
13:00Well, you tell me now
13:01No, I'm sure it's not, but
13:04But there's only one thing can go wrong
13:07I'm gonna walk away right now
13:07Can't go wrong
13:08You fix the pastry
13:09Why don't you fill it with lemon curd and cover it in meringue
13:13Or just set fire to it
13:15I love that smell
13:16It burns sugar
13:17Beautiful
13:19Desserts up
13:20Lemon meringue pie with homemade ice cream
13:24Lovely jubbly
13:25This is a lemon meringue pie
13:27But the pastry is with wild thyme and pepper
13:30Go on, give it some welly
13:32I'm really trying, guys
13:35Here we go
13:36Got it
13:41I thought, oh, my God
13:43This is gonna be hard to eat
13:44It's not gonna be good
13:45But actually, I was quite surprised
13:46The pastry itself was very well cooked
13:49Just go for it, Camille
13:50Mmm
13:50I appreciate the pastry
13:53I think it could have been even a bit more intense
13:56I don't feel too much
13:57Both the pepper and the thyme to it
13:59Of all three dishes
14:00Is the one that gave me less emotions
14:01I think I prefer my desserts
14:04With a soupçon of self-doubt
14:05Well, I don't suppose anybody got a chance to cut a wine list
14:08No
14:09Ah, would you mind passing one thing, Alberto?
14:12Nobody actually reads the descriptions
14:15You can pretty much write what you want
14:18So we did?
14:19We did
14:19I honestly love it
14:21This is amazing
14:21Slow, sensual, fumbling behind the melon sheds
14:25Wild was the yeast
14:30Peachy and pert
14:31Quivers slightly
14:32Both lifts and separates
14:36Tiny but gorgeous
14:37The Kylie Minogue of a Fizz
14:42Ohhhhhhh
14:42It was truly telling us something about the personality of the restaurant itself
14:47Exactly
14:47Massive cherries dangled on the lips whilst bramble burst in your face
14:52That's very romantic, lads
14:54Right then, let's wrap this up
14:56That was difficult
14:58No, it wasn't
14:59You made it look like a breeze
15:01But
15:01Yeah, but I was holding the stress and everything
15:05But it was nice, actually
15:06I'm proud
15:06Where did you let it go?
15:07I don't think I want to know
15:09Time for the scores
15:10Great lads
15:11Great menu
15:12A little bit let down on the desserts
15:14We're going to give the guys
15:16A 15
15:1715
15:17Tonight we're going to score Ed and James
15:2115
15:2115
15:22Which gives Bijou Bistro a respectable 30 out of 40
15:31It's day two of our professionals competition in Edinburgh
15:34Where Aurora chef Cammy and front of house Fabi have chosen to showcase some vegan options from their menu
15:40The main principle of our plant-based menu is to make vegetables great again
15:47It doesn't matter if that's a courgette or a fillet steak
15:51What matters is the care, the attention to detail, the quality of the product
15:56No
15:57But they're worried one guest might not be a fan of their meat-free fare
16:01If Alberto ain't gonna change his opinion about the vegetables and eating plants in general
16:07After the dinner in Aurora, nothing's gonna will
16:11Tonight I'm expecting from Cammy and Fabi a bit more of a, I feel, I think, a bit more of
16:16a fine dining experience
16:17We set up a very high bar to jump through
16:21And I think we might be quite difficult to beat
16:28Fighting talk
16:30First up on Aurora's vegan venture is the starter
16:33Heritage tomatoes, strawberry passata, broad beans, chickpeas and fig leaf oil
16:39We're talking about one, two, three, four, five elements
16:42Which might clash each other's
16:44Broad beans, I love broad beans
16:46I could just eat bowls of broad beans
16:48But tomato and broad beans? Who does that?
16:52Ooh!
16:54I'm a big vegetable fan, but I can give it a go
16:56You can try the fig oil, maybe
16:58So I'm gonna need you to score the tomatoes on the top
17:03We're gonna blanch them in the hot water
17:05Oh, I see, so we can peel them
17:07Exactly
17:08While Fabi prepares the heritage tomatoes, Cammy kicks off his passata by frying onions, carrots and celery
17:15It's not gonna be the ordinary one
17:17Because we're gonna add two ingredients that you wouldn't normally put in your passata
17:22When you would make it with your grandma
17:25We're gonna add strawberries and green tomatoes
17:29Passata cooked, Cammy blitzes and strains ready for this evening
17:33I think I'm gonna have a couple of sheaths in the kitchen
17:36Bobby, there's six more hours to go, so just...
17:40Enough time to make the main, then
17:41Courgette flowers, cashew ricotta, artichoke, black olives and potato
17:47It looks like everything is vegan on the menu
17:50Wow
17:51Wow
17:52I think that's gonna be vegan at the end of it
17:54That would be vegan?
17:55Yeah, cashew ricotta, in my opinion, is gonna be vegan
17:57You could put a cashew ricotta using an Italian word when it's got nothing to do with using the animal
18:02itself
18:02Yeah, yeah, yeah, yeah
18:03Cammy gets started on his ricotta filling by adding sun-dried tomatoes to soaked cashews
18:08For the saltiness, a touch of capers
18:11He finishes with garlic, nutritional yeast, lemon juice, a dash of oat cream, and it's in for a whiz
18:19I always feel that when you do a menu, you've always got to have your guests in mind
18:22You know, it's not maybe my take on our main course to be a vegetarian when everybody's a meat-eater
18:29at that table
18:30Ricotta ready, they'll stuff and deep fry their courgette flowers later this evening
18:34Main prep done
18:37Cammy and Fabi finish off their vegan menu with dessert
18:40Cherry asiette, red wine ice cream, and cocoa nibs
18:44That sounds like really rich and nice desserts
18:47You're gonna have to remind me of the awards asiette again?
18:50I don't know
18:51You can translate almost as selection
18:53Meaning usually when you have an asiette are different elements that all link to one single thing
18:59In that case it's cherry
19:00Cherry clever
19:01We have the cherry sauce, pickled cherry, candied cherry
19:05Cherry in Kirsch, dehydrated cherry, fresh cherry
19:08Normalised fresh, yeah
19:09Exactly, cherry, jelly, and ice cream
19:13They start their medley with the pickled cherries
19:16We're gonna cook them in a vinegar solution
19:20So that will give another dimension to the dish
19:24Cherry's pickled, it's time to chop up the jelly cubes
19:27One centimeter by one centimeter
19:30Very accurate
19:33Cammy will serve his cherries with red wine ice cream this evening
19:37This of the three is the thing that I feel more confident is gonna be sexy
19:42This for me is a wild card in the competition
19:45Because it's really very different
19:49I don't know, I'm not really sure about the vegan food
19:52We're done, no? We're ready
19:54We nailed it
19:54Excellent, great job
19:58First to arrive at James and Ed
20:00Hi, guys
20:01Hi, hello
20:02How was your day, folks? All right?
20:04Much more reluctant than yesterday
20:05A little bit of nervous before today
20:09I hope this is gonna be good
20:11Awkward?
20:15Next to the party, Alberto and Andrea
20:18Hello, guys
20:19Welcome, everyone, to Aurora
20:21I hope we're all gonna have a great night
20:23Cheers
20:24Thank you very much
20:25Cheers, guys
20:26Cheers for that
20:27Coming up
20:29Poultry portions
20:30I made a very big mistake
20:32It should be twice as big
20:34The biggest plate
20:35There was three FA on it
20:37And footwear feasting
20:39That is painful
20:42Now I know what I'm gonna have after
20:43He was biting the calf
20:46Because he needed protein
20:54It's night two in Edinburgh
20:56And Aurora
20:57Are hoping their plant-based plates
20:58Are gonna procure them the prize
21:00I'm pretty confident
21:01That our starter
21:02Is gonna be the best starter of the week
21:04Better get cracking, then
21:05There is nothing worse
21:07Than the fingertips
21:09On beautiful crockery
21:11I can think of one or two things
21:13Cammy starts with a splodge of tomato and strawberry passata
21:17And then adds his tomatoes
21:19Strawberries, pesto
21:21And broad beans
21:22One, two, three, four, five
21:24So now
21:25That's the ingredient number six
21:27Glad you're keeping track
21:29One more clean
21:30And it's good to go
21:32Oh, what an honour
21:33The first time
21:35A teeny tiny salad
21:37With lots of ingredients in it
21:45What are you guys thinking?
21:47I am really enjoying that
21:48It has a lot of different components
21:50A lot of different textures
21:51I think it's lovely
21:52Very pretty
21:53Very beautiful
21:53I'm just not a tomato lover
21:56I think if you had to sum up a starter
21:58That I would not order in a restaurant
22:00I think it would be that one there
22:02I think the strawberry completely lost in this
22:05Mm-hmm
22:06That would be quite nice to have a little bit more of it
22:09There wasn't enough of the strawberry
22:11It wasn't enough
22:13I...
22:13Last bite
22:14That was...
22:15That was my discovery
22:16That there was a strawberry there
22:18Let me ask
22:19Why are you vegan?
22:21Because it's important
22:23If I can create something
22:25That is equally tasty
22:27As the plate with animal products
22:31Why should I?
22:32Are you saying that we're not supposed to eat meat?
22:34No, for me
22:35There is no ideology behind it
22:38I couldn't be vegan
22:39For...
22:40For me
22:40The nutrients you're getting from food
22:43And from fish and meats
22:44You can replace basically
22:46You can't replace them
22:48I...
22:48I don't...
22:49I don't agree with that
22:50It's controversial
22:51Because I think that
22:53You can get all the ingredients from them
22:56Like there is a friend of mine for example
22:57She's vegan
22:58She has two children
23:00And they are vegan from...
23:02Since they were born
23:03I don't like that actually
23:04To be honest
23:05It's kind of forcing veganism on the children
23:08Who are just like...
23:09Not aware of anything
23:11No
23:12And...
23:13But it's also forcing like your child
23:15To kill an animal
23:18It was a little bit awkward
23:19But...
23:20I don't like forcing something
23:22On someone who's got no choice
23:24Like children
23:24Like dogs
23:25Do you remember the situation
23:27When people are forcing veganism on dogs?
23:30No!
23:31I tried to be vegan
23:32But I think it only lasted six hours
23:34So...
23:34I gave it a try
23:35The most painful six hours of your life I believe
23:37It was, it was
23:38I was expecting this reaction from Alberto
23:42Because we knew
23:42He wasn't a big fan of tomatoes
23:44Or like veg in general
23:45So I'm actually, you know
23:47Not optimistic about the next course as well
23:49Well, it's time to get it prepped
23:51Best of luck
23:52Cammy's courgette flour is filled with cashew ricotta
23:55And fried
23:57I look at them and I think they are much, much better
24:00Than the deep-fried chocolate bar
24:01You'd hope so
24:03That's the real deal
24:04That's the real deal
24:05That's the real deal
24:06The fried flours go on the plate
24:08Are topped off with a spinach dweel
24:10And there you have it
24:18I really enjoyed the cashew ricotta
24:21Personally, I like that one more than normal ricotta
24:25It goes against my Italian route
24:26Nonna, please
24:27Sorry if you're hearing that
24:28But I would easily swap cashew ricotta with normal ricotta
24:32I do appreciate
24:33Really appreciate what you're doing
24:35You can see the amount of things you've got
24:37But I do believe it's a little bit too over-complicated
24:40OK
24:41It was nice to have something deep-fried and batter though
24:45I'm actually pretty curious about what Alberto thinks
24:48Because I see an empty dish there
24:49It's empty because it's small
24:52I thought it was nice
24:53I thought it was tasty
24:54Each ingredient spoke
24:56And what did they say?
24:58A lot of faff
24:59A lot of woo-woo
25:00It just wasn't for me
25:01No one likes too much woo-woo
25:04I'm the man of many passions
25:07Many talents, maybe
25:09Some say
25:09But before I became a chef
25:13I used to be an actor
25:14Travelling all around Poland
25:16And working with kids
25:18Camille definitely presents his foot like he is on the stage
25:22So I kind of
25:23I wasn't surprised when he revealed that he was an actor before
25:27It was quite a small stage, right?
25:30Oh!
25:31Another passion of mine is my jackets
25:33I've got like jackets in different styles, different textures
25:36This is my jacket for tonight
25:38How do I look?
25:41I actually noticed it when you stepped in the restaurant
25:44It's very nice
25:45I like the buttons
25:46I also add like
25:47Do you want to see my tickets?
25:49Ticket?
25:50In a train, no?
25:51Oh yeah
25:51Right now
25:54Good one
25:55I'm obsessed with the socks
25:56Exactly
25:57Maybe you want to see it in your socks
25:59Exactly
25:59I noticed you had them today
26:00These are my lucky socks
26:02Like come on
26:03Pizza
26:03Wow
26:04Nothing can go wrong with pizza socks
26:16I'm not sure he's joking
26:18He was biting the calf because he needed protein
26:22I could do a pizza right now to be frank with you guys
26:25But that's okay
26:25I was a bit peckish
26:28Better get that dessert on the table quick then
26:30With the starter and main failing to satisfy
26:33It's all riding on the last course
26:36Cammy starts with his finest collection of plastic boxes
26:39And pops his cherry seven ways on the plate
26:43So we have seven cherries
26:46But they are not the same
26:48They are completely different
26:49Even despite the fact that they are the same fruit
26:52With another tuile topping, dessert is ready
26:55No prizes for guessing what's in the sauce
26:59All right guys
27:00So on the plate we have one single fruit
27:04Into seven different elaborations
27:06I love cherries
27:07That's lucky
27:09I made a very big mistake
27:10It should be twice as big
27:12Like it's not enough
27:13But guys I've got everything else in the kitchen
27:15If you want more just give me a shout
27:17You can do it
27:19We've all had an oops
27:21And Camille had one with dessert
27:23The biggest plate
27:25There was sweet FA on it
27:27Folks
27:28You enjoy the dessert
27:29It's nice how you incorporate one cherry in so many ways
27:34You mentioned seven ways
27:36I count maybe four or five ways
27:39And that would be enough for me
27:40Because that dessert is delicious
27:41Food is about emotions
27:43Having that past of going to pick cherries with my nonno
27:49Yeah
27:50Having that one simple ingredient done so well was really nice
27:54Thank you
27:55Alberto
27:56Like you know the guy that is very difficult to please
27:59But once you did
28:00He turns into a little kitten
28:03The red wine ice cream was stunning
28:05Yeah yeah
28:06It was very very
28:06If there's some more of that on the go definitely
28:08There is more of that
28:10I would get another big spoon of that
28:12Go on Camille break out the plastic
28:15Obviously it's been a while
28:16So I'm going to try to pick
28:18Ah absolutely
28:18Something from the
28:19God bless you
28:22Should I just leave it there in the container
28:26That's my kind of push
28:29For us to have seconds and then thirds as well
28:33Is a great compliment to have
28:34Maybe it was not a hundred percent success
28:38But ultimately I honestly think that we showed to people
28:43That the vegan food, the plant based food can be fun
28:47Yeah
28:47It's time to find out
28:50Going all vegan out for restaurateurs
28:53It's a bold move
28:53That was a bold move
28:56And the food
28:58It was great but I don't
29:00I'm not sure
29:01I'm not sure
29:02How
29:03I'm not nervous anymore
29:05I love the creativity
29:07And the beautiful approach towards this food tonight
29:09But I think they forgot to put the guests first
29:12So we are scoring
29:14A 15
29:15A 15
29:15Tonight we are going to score Camille and Fabi
29:1914
29:20That puts Aurora second
29:22Just one point behind Bijou Bistro on 29 points
29:30It's the final day of the competition
29:32And Alberto and Andrea of Divino Enoteca
29:35Are hoping to wow their guests with a true taste of Italy
29:38There is no better retirement than in all Edinburgh
29:42Wow, that's a big call
29:44And after Aurora's veggie adventure
29:46The oven gloves are off
29:48I don't think last night was a wooden night
29:50There was four carnivores around the table
29:54And it didn't gel
29:56We knew that our menu might be challenging for our guests
30:00Mostly because it was based on vegetables
30:03But would they change anything? No
30:05No
30:05I think last night the portion sizes were a bit on the small side
30:08But they won't have that here
30:10Given the nationality of Andrea and Alberto
30:13I would say we are expecting Italian food
30:16Fabi's Italian
30:17I've probably been in Italy more times than Alberto
30:22So...
30:23We're going to have some strong opinions
30:25About the food that's going to be delivered tonight
30:27Yeah
30:28Alberto's...
30:30Got a lot of presents
30:31So it's not going to be a small place
30:33It's going to be...
30:34You know, he's the captain of a ship
30:36Not a rowing boat
30:37Yeah
30:38Divino sets sail with their main
30:41A guancia di manso a la birra
30:43Dark beer braised beef cheek
30:44Roasted king oyster mushrooms
30:46Boritane onions
30:47And a beef shoe
30:48Beef cheek?
30:51Ahhhh
30:51Your beef cheeks are right up there
30:54So it's going to be a challenge
30:56For them to beat
30:57For them to beat
30:57For them to beat
30:58Taking on that challenge
31:00Andrea starts by braising his beef
31:02You see all these brown bits?
31:04They are not burnt
31:05This is gold
31:06Vegetable stock and beer are added to his golden cheeks
31:09Beer, come on
31:11Yeah, I don't think there's any home in Italy that use beer to braise beef cheeks
31:16No
31:16Usually it's just a good red wine
31:19Beef covered, it's into the oven to slow cook
31:22And goodnight babies
31:24They'll be served this evening with mushrooms and onions and topped off with a beef hue
31:29We're going to just drizzle that all over with indulgence on top of our cheeks
31:35And that's going to be ready to go
31:36Just time for a quick taste test
31:39I can marinate myself
31:41It's beautiful, eh?
31:43Lovely
31:44Next, the starter
31:45Spaghetti con gamberri
31:47Bronze drawn spaghetti tossed with red king prawns, courgette julienne and a hint of lemon zest
31:53And a beef ragout alternative for James
31:55We've been scared about the classic Italian dishes and we start with one of the ultimate classics
32:02Spaghetti con gamberri
32:04Exactly
32:05Like, can we go more classic?
32:07Even if it sounds very simple, I think Andrea might put some twist, his own twist on it
32:13Mmm, you might be onto something
32:15One of the surprises is a burn with ash
32:18That is a very, very simple preparation
32:20You basically get the piece of leek you would discard, you open it, you wash it and you burn it
32:27Burn, baby, burn
32:32Oh my god
32:33I know it's beautiful
32:35What the hell is that?
32:37That is exactly cooked to the point
32:39Very interesting
32:41Cremated leek done, Andrea makes a prawn bisque that will be served with the pasta and courgette later
32:46I am even more confident the guys are going to love it
32:48Winning or not, I know the guys are going to say, that's nice
32:53And to finish off the evening, it's dessert
32:55Piccola Caprese cake
32:57With orange and strawberry garnish
32:58And a nut-free panna cotta for James
33:02It might be really nice, actually, I like orange
33:05I like orange
33:06What is Piccola Caprese?
33:08So Caprese is something that I don't really add that often
33:12Because it's like a dessert from, you know, the north
33:15Yeah
33:15Piccola Caprese is a beautiful cake made with hazelnuts, dark chocolate
33:20And then classic base with butter, air, sugar and all that
33:24Andrea combines the wet and dry ingredients of his classic Italian cake
33:28And it's in to bake
33:30The whole menu looks very simple, very nice, very straightforward
33:34But is it not, is it enough?
33:36It's very Italian, so...
33:38But is it enough for this competition to be the winner?
33:42Oh...
33:42That's where I think Andrea might pull something out of the bag
33:45Alberto and Andrea are playing more than safe
33:48And it's not a way to win a competition
33:51We've prepared the best we can, well done
33:53Tell it, now we're just ready for the guests
33:55Yeah, let's do it
33:56Let's do it
33:56Andiamo
33:56Let's go
33:59Well, the first ones are here, Cami and Fabi
34:03Mmm...
34:03The smell of the fryers
34:06Nice
34:07Hello!
34:08How are you guys?
34:09Nice to see you
34:10How are you?
34:11Very well, nice to see you
34:12How are you?
34:12What a place you have, this is huge
34:15Walking in, it felt almost like a labyrinth, such a huge place
34:19Just really, really big place
34:22Inside it doesn't matter
34:25Sometimes it does, isn't it?
34:30Next up, it's James and Ed
34:32Oh, look how you got
34:34Wow!
34:36You are fucking beautiful today
34:38You were feeling very, very hot today, James
34:40Some ventilation, is that what you're suggesting?
34:43Yee-haw!
34:44The bottle
34:45Look at the coffin, very, very sexy
34:47Well done
34:49You know, it's not just Eddie, they can dress up
34:52Cheers, guys
34:53Fantastic
34:53Nice, guys
34:54Coming up
34:56Servizio
34:57Salty statements
34:58It's quite plain, almost...flavourless
35:04You ate the same thing, what's that bland?
35:06And the winner is revealed
35:16It's night three of our prose cook-off in Edinburgh
35:19Fantastic night
35:20Where Alberto and Andrea are fighting it out for top spot
35:23Tonight we are showcasing Italian food at its finest
35:26Tonight is gonna be a winning night
35:28Starting their bid for victory
35:30Andrea adds his cooked pasta to courgette, prawns and prawn bisque
35:34A generous zest of lemon
35:36And it's ready
35:38Serviz, please
35:40Spaghetti con gamberri
35:42With a sprinkling of secret dust
35:44And a meat alternative for James
35:47Thank you
35:49Thank you
35:49Thank you
35:51Thank you
35:51This one is a very, very big classic
35:53It's spaghetti with prawns and courgette
35:54And there's very pretty black dust at the top
35:57That I would like you guys to give it a taste
35:59And if you can tell me what is resonating with you guys
36:01Is it cold?
36:03Sorry?
36:03Is it cold?
36:04It's not cold
36:05It's very, very close to be cold
36:06It's a vegetable
36:08Scream?
36:09It was no idea
36:11It's leek
36:12It's a leek
36:13It's a leek
36:13Leek
36:13It's a burn leek ash
36:14It didn't taste of leek
36:16It didn't
36:17It didn't
36:18Um
36:19What's the word?
36:20It didn't
36:21It didn't taste of leek
36:22Ash identified
36:24It's time to tuck in
36:29Can we get a little bit of salt on the table, please?
36:31Ooh
36:37A little bit?
36:44Feeling your pain
36:45There's a fine line with how much salt you put
36:47He was putting it
36:48It's almost like he was covering a mountain of white stuff on top of the pasta
36:53And he was very, very open at the table
36:55If he wanted my feet back, I wouldn't feed his food to a rabbit
36:58Yeah
37:00I love the way you cook the prawns
37:02They're really, really soft and tender
37:04This could have a little bit more
37:07Punch
37:08Punch
37:08Yeah
37:08There wasn't this cat coming out of the bag
37:12Which I suspected there might be
37:15I really like the creaminess
37:17And also the pasta is cooked very well
37:20It's al dente
37:21Um
37:22And now I understand the portion we were talking about yesterday, Alberto
37:26Like this is like a proper Italian portion of pasta
37:28It's a big hearty portion of pasta
37:30It's a big hearty portion of pasta
37:30Is it?
37:30Good to warm up with
37:32Since you're an Italian restaurant
37:34I believe that knowledge doesn't come only about food
37:36It's culture in general, okay?
37:38So I tend to enforce kindly to my guys knowledge of some basics of Italian
37:43Come on then, learn them some lingo
37:46Let the best one win in Italian is
37:48Vincal me your
37:49Exato
37:50Once again
37:50Che vinca il migliore
37:52Che vinca il migliore
37:54Che vinca il migliore
37:56Che vinca il migliore
37:57Che vinca il migliore
37:58He's going like down now
38:00Every time he says it
38:01I hear the melon
38:04I hear the Melon
38:05Che vinca il migliore then
38:06Cheers to that
38:07Che vinca il migliore
38:09Che vinca il migliore
38:12Melon
38:13On to the main.
38:14Andrea fries mushrooms with herbs and garlic.
38:17Alberto, I put two kinds of salt this time.
38:20Normal one, rosemary one.
38:22We'll be out of stock soon, so watch.
38:24Yeah, OK.
38:25The cheeks and onions are piled on top of the mushrooms
38:28and the main is done.
38:30Servicio!
38:31And there you have it.
38:33Guancia de manso a la birra.
38:35Bellissimo.
38:40Your cheeks are good.
38:42Yeah.
38:43I have to say the cheeks are cooked very well done.
38:47Very, very well.
38:48They're soft, delicious.
38:51Although I have to say they're missing something sweet.
38:54My beef cheeks definitely are so much better than his.
38:58Yeah.
38:59It's confident, isn't it?
39:00I can say everything I had so far was really good.
39:06But I was just expecting that you put a twist
39:09on these classic Italian dishes, but it didn't really happen.
39:15OK.
39:15So, yeah.
39:16To me, this is strictly a Scottish dish
39:19that you can find in any restaurant or gastropub.
39:22The mushrooms are Italian.
39:24The cartocero is Italian.
39:25The sauce was done with beer, which was from Italy.
39:27Which is Italian.
39:28So, I don't know.
39:29The meat inside, because it's quite a big piece,
39:32it is quite plain.
39:34OK.
39:35Almost...
39:37Flavorless.
39:38We also used two kinds of salt in a dish.
39:40Classic sea salt and a rosemary one.
39:43So, I thought that would satisfy your salty need.
39:50It doesn't matter if you're going to use two or three
39:53or five types of salt.
39:54It's about how much you're going to put it.
39:57I ate the same thing.
39:58You ate the same thing.
40:00What's that blend?
40:01I am concerned for your salt.
40:04You have to speak with your GP, maybe.
40:06There's no need to worry at all, because I'm super healthy.
40:10The more he talks, the more I think,
40:12F***!
40:13Alberto!
40:15Guys, I think we've talked enough about salt for today.
40:18I think it's time to change the subject.
40:21Let's do a wee game.
40:23Let's start with two truths and a lie.
40:25What's your lies?
40:25I've been swimming in the wild with stingrays.
40:30I have a degree in medicine surgery.
40:33Pfft!
40:35And...
40:36I used to be one of the ten best fencers in Italy.
40:41He might be a heart surgeon.
40:44Well, and if he has that degree,
40:47he can do the operation on the open heart of mine.
40:50What's it like?
40:51I've seen stingrays from a boat, but that's it.
40:54Ah!
40:56I actually have a degree in medicine and surgery.
40:59What?
40:59I don't have a specialisation for that.
41:01Andra had a few surprises, like being a doctor.
41:05Well, yes.
41:06A few surprises.
41:08A doctor being one of them.
41:09Food not so much.
41:12I'm going for a fencing demo.
41:14You have to bounce a wee bit, and then we just like, boom!
41:17You just go very, very quick.
41:19Oh, this doesn't look like a very good idea.
41:22Bouncing. Bouncing, and then, boom!
41:24You see, it works!
41:25It works!
41:26Good, good!
41:28I still know how to hold my sword.
41:31Yeah, put it away, please.
41:33On to dessert.
41:34I think it's one of my best desserts of the week.
41:37Andrea plates up his caprese with his orange sauce,
41:40chantilly swirl and strawberries.
41:43The desserts are done.
41:44I am happy.
41:45Hopefully, your salty friend is going to be happy.
41:48That's the spirit!
41:50Piccola caprese cake with orange and strawberry garnish,
41:53and a nut-free panna cotta for James.
42:01It's nice.
42:02It looked like it might be a bit overpowering,
42:03but it absolutely isn't.
42:05The pickled pineapple's a bit of a surprise.
42:06I've never had pickled pineapple before.
42:08Do you know, I've never picked a peck of pickled pineapple.
42:11Pity!
42:12I have to say, it's nice, but it's very, very simple.
42:18Yeah?
42:18I did expect something more.
42:20OK.
42:21It was my first caprese.
42:23I like the softness of the cake.
42:26Very nice.
42:27Thank you, Andrea.
42:29Camille, go on with it.
42:33So, as you know, guys, this dessert was created in 1920
42:37by Carmine di Fiora,
42:38and it's one of the first gluten-free cakes in the world.
42:42Someone's been doing their homework.
42:44And it was absolutely amazing.
42:47Amen.
42:48I'm very happy that, at least with that,
42:51I managed to please you.
42:52I don't even want to say it,
42:54but it was the best dessert this week.
42:56Yeah.
42:57I think Camille had one of those come-to-Jesus moments,
42:59where everything just came together and just said,
43:03all is good.
43:04All is good.
43:04I would love to hang out with you guys,
43:08and maybe we're not going to have to talk about food anymore.
43:11Cheers to the great friendship.
43:13Cheers.
43:13Cheers.
43:14All right, time to find out the scores.
43:16Divino and Ataka need 31 or more to win.
43:20The card was still in the bag.
43:21Yeah.
43:23Probably we're going to have to take it home.
43:25We loved the dessert.
43:27That absolutely blew me away.
43:29Unfortunately, the starter and the main course
43:31were a little bit disappointed.
43:33And on top of that, we've been promised a true Italian flair,
43:37and we didn't get that.
43:38So for that reason, we give them 14.
43:42The hosting tonight was impeccable.
43:44But the food was a little bit too simple.
43:46So for that reason, we're spoiling Alberto and Andrea.
43:48Whoa, whoa, whoa!
43:49Cool your cats, boys!
43:51Let the hosts reveal who'll be bagging the big bucks.
43:54Yay!
43:57Whoa!
43:58Whoa!
44:00In third place...
44:05Divino and Ataka.
44:06Oh, ****!
44:08James and Ed awarded Andrea and Alberto a 12,
44:11giving them a total of 26.
44:12In second place, who will it be?
44:15Aurora!
44:17Woo!
44:18In that case, first place, Bijou!
44:22Yay!
44:23Well done, guys!
44:25We give our best shot.
44:26We give our best shot.
44:27And I think that's what counts, because...
44:28Exactly.
44:29You know, it's just...
44:33Yeah.
44:35One, two, three!
44:38Everyone's a winner in this competition,
44:40but we proved that the vegan food can be interesting,
44:43can be fun and can be enjoyable.
44:45Cheers!
44:46We did it!
44:48That actually proves that I'm the best chef in Edinburgh,
44:51which means...
44:52maybe it's a time for a pay rise.
44:54Oh.
44:55Yeah.
44:56Treat yourself something nice.
44:57And I'm feeling...
45:00DINALOBA
45:00Yes, I'm a...
45:02DINALOBA
45:03Baby, I'm a...
45:04DINALOBA
45:06So glad you're mine
45:07I'll make you happy
45:10Make you happy
45:11You'll never be blue
45:12Never be blue
45:13Because it's love now
45:15Because it's love
45:16Will always be true
45:18Always be true
45:19And I'm feeling...
45:20DINALOBA
45:21Yes, I'm a...
45:23DINALOBA
45:24Baby, I'm a...
45:25DINALOBA
45:25I'm feeling...
45:25Is this going to go
45:25I hope you didn't have to hold...
45:26Uh...
45:26... and then...
45:26I'm feeling...
45:26To be ready...
45:26My, you're going to...
45:26You're going to try...
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