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00:01Welcome to Chateau DIY Win The Dream,
00:04the ultimate renovation showdown.
00:06Whose idea was this?
00:08Come on, mine.
00:09Take it over me.
00:11Over four thrilling weeks, creativity meets competition.
00:14That looks wicked, doesn't it?
00:15Perfect fit. Oh, my gosh.
00:18As determined duos battle it out to prove.
00:21I'm having an absolute nightmare.
00:23They've got the vision, skill and grit
00:25to win the ultimate prize.
00:26I haven't got a clue.
00:27I can cry. I can literally cry.
00:30The keys to this breathtaking French property.
00:34Set on the outskirts of a Normandy nature park,
00:37the property boasts six bedrooms, four bathrooms,
00:42two salons, five additional rooms to renovate,
00:46perfectly pruned gardens, stunning outbuildings,
00:49its very own orchard and even a historic bread oven.
00:53It's a lot to play for.
00:54And if we lose, I'll be fuming.
00:56Three heats and a grand finale where only the best will rise.
01:01Oh!
01:02All the pairs have to do is show they have the renovation know-how
01:06to impress me and various guest judges from Chateau DIY.
01:10I think this is really creative.
01:12What a transformation.
01:14In weekly challenges designed to push their creativity and skills to the limit.
01:19The clock is ticking.
01:20Win the week and they secure their spot in the grand finale.
01:24The dream is real, the stakes are high.
01:26This is Chateau DIY Win The Dream.
01:40This week, four pairs have been competing for a chance to own this life-changing property in north-west France.
01:47Now, only two pairs remain.
01:51They've battled it out in renovations.
01:54OK.
01:56Oh, yeah.
01:57And petite challenges.
01:58I think I've stuffed up.
02:01Turning empty spaces into dazzling dining rooms.
02:04So simple, but very well done.
02:06And creating refined reading rooms.
02:09It felt to me like this room has always been here like this.
02:13Me!
02:14Now, Penny and Stuart.
02:15Would you look at that?
02:18Face off against Paloma and Chris.
02:21Well done.
02:22For a place in the grand finale.
02:25Nice.
02:27Oh, come on.
02:28Only one pair can make it through.
02:30And everything is riding on one last challenge.
02:38For this heat's final showdown, we've travelled south to the stunning Loire Valley.
02:44Ooh.
02:45Wow.
02:46That is gorgeous.
02:47We headed out very early this morning.
02:50And we have ended up at the most amazing Chateau.
02:53La Grande Maison.
02:54It's beautiful, isn't it?
02:55It's lovely.
02:56Yeah, I feel privileged to be here.
02:57It's huge, isn't it?
02:59Super exciting to be here, eh?
03:01Yeah.
03:01We've moved further south.
03:03The sun's out and we have giant trees all around us.
03:05It's an absolutely gorgeous Chateau.
03:07It's so nice, isn't it?
03:10Good morning and welcome to your final challenge of the week.
03:14As you know, running a Chateau doesn't just take exceptional DIY skills.
03:18It also requires you to run them as successful businesses.
03:22Which is why I've brought you to La Grande Maison in the Loire Valley.
03:28Helping me set and judge your final challenge are the owners of this beautiful property, Ben and Billy.
03:37Hello.
03:39Hello.
03:41Thank you so much for inviting us into your beautiful home.
03:44Can you please tell our final two pairs what challenges they have in store over the next couple of days?
03:49OK.
03:50We have a group of guests arriving tomorrow and they are expecting some fine food and some fine wine.
03:57What we would like you to do is pair the food with the wine.
04:02OK.
04:03Fab.
04:04So, the first thing you'll need to do is taste some of the wines.
04:08Not a bad job.
04:10Yeah.
04:10Then you have to go out shopping and find some nice ingredients that you can present as a taster plate
04:17to go with the wine for tomorrow.
04:19OK.
04:20OK.
04:21Guests here coming for events are used to having a really high standard of presentation and food and wine.
04:28So, we'll be expecting you to keep up to those standards in our name. Thank you.
04:32They look excited and slightly scared.
04:35They do look excited.
04:36I'm excited and slightly scared too.
04:39And remember, after this event, one pair will be going home, while the other pair will secure their place in
04:46the grand finale.
04:47As this is such an important decision, we will also be looking back at the challenges you've competed in so
04:53far.
04:54Remember, this is what you've been working so hard for to give it everything you've got.
04:58Right.
04:59So, there's a lot to do.
05:00Better get our skates on.
05:02Chris and Paloma, follow me to the Orangery.
05:05Cool.
05:05And Stuart and Penny, come with me to the wine cellar.
05:07Perfect.
05:08Excellent.
05:09Let's go.
05:10Let's go.
05:15Event hosting keeps Chateau DIY's very own Ben & Billy on their toes.
05:21It's amazing when you're doing these events.
05:23Time just whizzes by.
05:25And when it comes to French food and wine, they really know they're onions.
05:28Oh, magnifique.
05:34Usually, chefs choose wine to complement their food, but in this challenge, the pairs will have to work backwards.
05:41Right, follow me.
05:42First, they'll taste three wines that Ben & Billy have chosen from the Chateau cellar, then figure out which ingredients
05:49pair best with them.
05:51So, welcome to our wine cave.
05:52Oh, wow.
05:53To come in.
05:55Wow.
05:56What could be better than tasting wines in the Orangery?
05:59We haven't got a kitchen in our house, or we've never actually hosted people before.
06:02There are no dead set rules.
06:04Okay.
06:05So, let your imaginations be open.
06:07If you think something will go with a certain food, then perhaps you're right.
06:13Perhaps it will?
06:13Perhaps it will?
06:14Perhaps not.
06:15We'll see.
06:16We'll see.
06:17It's definitely not my forte.
06:19I don't drink wine at all.
06:22I think, Chris, you're probably going to be leading the way with this challenge.
06:25You did make a chair in the last challenge, so I think it's only fair I eat all the food
06:29and wine this time.
06:31Yeah.
06:32Okay.
06:33Have a seat.
06:34I am most definitely more handy with a paintbrush than a wine glass, although I do try with wine.
06:39We have hosted a Burns Night.
06:42We had three courses which included deep-fried Mars bars for dessert, which was really nice, actually.
06:50I don't think that would go down well here, though.
06:52But not here, no.
06:53Wow.
06:54So this is Smer Brut, very, very similar to champagne.
06:57In fact, the method was brought to this area in 1811, and it was Queen Victoria's favourite champagne.
07:04Oh, okay.
07:04But at some point, the people of champagne didn't like the people of the Roi are calling sparking wine champagne.
07:10So now, it's called Smer Brut.
07:13Ready?
07:13Oh, bop.
07:15Right.
07:17The thing is, with pairing a wine, there are no rules, but there are mistakes.
07:24So, the idea of a wine with a meal is to enhance the food.
07:28Okay.
07:35I feel it does taste quite sweet.
07:37It also seems to have a little bit of bitterness after the sweet.
07:40Interesting, yes.
07:41So would it be fair to say that this might be the pudding or the dessert of the wine?
07:45It's up to you.
07:46Every wine could be a dessert or could be a main course.
07:50Okay.
07:51When you're thinking of champagne tents in places, it tends to be champagne and strawberries.
07:55Oh, yeah.
07:55With a bit of chocolate and the sweetness of the strawberry could support the wine.
08:00Hmm.
08:00Possibly.
08:03So, Smer Brut, one of their local sparkling wines.
08:10Mm.
08:10It's quite nice.
08:11Yeah, it's got quite, like, it's quite bitter up front, but then it kind of grows into the mouth of
08:16it, right?
08:16Yeah.
08:17Yeah.
08:18Thinking like pear and walnuts almost, maybe.
08:22I don't know, I'd have to have a look at that.
08:23I'd have to have a little think.
08:26Right, so this is a muscadet sevra emain.
08:29Very popular in the UK.
08:31I don't think I've ever tried.
08:33I've never tried muscadets before.
08:34Okay.
08:34Yeah.
08:35Okay, well, the thing is, you do not need to be your wine expert.
08:38You just need to taste the flavours and pear it.
08:40This is interesting because Penny's vegetarian, so it's a different palate from...
08:44Right, right.
08:45Try a taste and see what kind of comes to you.
08:48Okay.
08:48So this is right by the sea, right at the end of the loire.
08:54It seems a bit more savoury than sweet.
08:57Yeah.
08:59So maybe a nice creamy cheese would...
09:01Like, say, maybe your smoked salmon or something just...
09:04Yeah, because smoked salmon's quite a light...
09:06It's a light taste, isn't it?
09:08It's not heavy.
09:10And this might support that.
09:11So let's try this.
09:13Sounds good.
09:13Terrain Sauvignon.
09:14Terrain is this whole area.
09:17All right.
09:18It is one of my favourites, so...
09:20Thank you very much.
09:21So have a taste and see if it's a...
09:23They say how it finishes, you know.
09:26What does it leave your mouth with?
09:31When it lingers, it's almost like grapefruit almost.
09:33You know, like the tanginess of a grapefruit.
09:36Yes, definitely got that tanginess.
09:37Yeah, the tanginess.
09:38What would you have that with to soften the tanginess?
09:41I'm coming at blank, so let me know what you're thinking.
09:45OK, let's try the red.
09:46And it's very interesting,
09:47because it's not the most common grape in France.
09:51It's a grape called Gamay.
09:54Berries.
09:58It's quite dry as well.
09:59Yeah.
10:01I'm thinking a blue cheese is something quite strong.
10:04Strong cheeses are not really my thing,
10:06but I think a stronger cheese would work quite well with that.
10:10Yeah.
10:10So, yeah, maybe like a blue cheese,
10:11but think of what else can you have along with that?
10:13What else will enhance that flavour?
10:15So, Chinon is a lovely wine area.
10:17Very close to here.
10:18Just have a look at this colour.
10:21You see, you tilt the glass and you can have a look to see...
10:24Yeah.
10:24..if it's got a sort of watery edge or a syrupy edge.
10:27It's quite a...
10:28Yeah, it's quite a translucent edge, isn't it?
10:31But that's lovely, isn't it?
10:33It's the summer, so you don't need a big, heavy wine.
10:36Mm, OK.
10:38So...
10:39It's really lovely.
10:40Like a dark corrents type of maybe.
10:43Mm, yeah.
10:43Yeah.
10:44Black corrents.
10:45Almost like a cherry.
10:46Cherry.
10:47Isn't that sweet?
10:48Yeah.
10:49Bon degustation.
10:51Mm.
10:52Mm.
10:53Almost smoky.
10:55Interesting.
10:56We are pescetarians, so I know red wine is traditionally done
11:01with, like, maybe a dark red meat,
11:02so we're going to have to think a bit inventively
11:04about what will complement a red wine.
11:07Yeah.
11:08Just going to have one last sip and I'll leave you two to it
11:10to discuss your ideas.
11:11OK.
11:12Cheers.
11:12Cheers.
11:13I wish you all the best with the shopping
11:16and we'll see you at lunchtime tomorrow.
11:18Great.
11:18Thanks, Ben.
11:18Thank you so much, Ben.
11:21Lovely, isn't it?
11:22Very nice.
11:23Let's take some notes, let's get the ideas...
11:25Yeah.
11:26..down on paper and then we can refine them.
11:29Yeah.
11:29So, best of luck.
11:30Thank you so much, Dante.
11:32And trust your judgement.
11:34If you like it, hopefully other people will.
11:37And that's how we do everything here.
11:39OK.
11:39All right?
11:40All right.
11:40Good luck.
11:41Thank you, Billy.
11:42Thank you very much.
11:43Thank you very much.
11:44We have to rise to the challenge here.
11:45We're quite confident and confident with the DIY side of things,
11:48but less experience hosting events, obviously,
11:51because we haven't finished our own house to host.
11:53But we, you know, we lived in a camper van before
11:56and we used to put a little picnic table out
11:58and have little picky bits ourselves.
12:00So, we've got some experience in that, at least.
12:03Yeah, we like to eat.
12:05With Chris and Paloma winning both previous challenges,
12:09it does put us in a place of kind of like an underdog.
12:13However, I do feel we will come up punching really strong
12:16using all our experience in the kitchen and in serving.
12:20Most definitely have not given up the fight.
12:23We have still got so much more to give.
12:33We're in a fairytale chateau in the Loire Valley,
12:36where two pairs are going head-to-head
12:38to host the ultimate wine-pairing experience.
12:42Penny and Stuart.
12:44I've never tried the masculinity before.
12:46Yeah.
12:46And Paloma and Chris.
12:48I'm coming up blank, so let me know what you think.
12:52Have to design a tasting menu
12:54to perfectly complement three wines
12:56from the cellar of Chateau owners Ben and Billy.
12:59What do you think the biggest challenge will be for our pairs?
13:02Well, normally you'd have a meal that you decided on
13:05and then you'd choose an accompanying wine to go with it.
13:08But we've turned the challenge on its head
13:09and they've got the wine,
13:11but now they needed to propose the dishes.
13:13The challenge will be sort of really quickly familiarised
13:17with what's available in the region.
13:20And are there any obvious pitfalls?
13:23Well, the idea is that the wine enhances the food.
13:26You don't want it to be...
13:27You're having something nice and sort of sharp, like fish,
13:30and then you've got a big, rich, sweet wine.
13:32I always say there's no right and wrong.
13:34There's no rules.
13:35But there are mistakes.
13:36And you don't know until you actually taste it.
13:39With only 24 hours to prepare and a €200 budget,
13:44the pairs hit the shops,
13:45where every decision and every cent
13:47could make or break their event
13:49and decide who goes through to the grand finale.
13:54Oh, I feel sick.
13:56Sick with nerves.
13:58Right.
13:59Where are we?
14:00We are.
14:00Wow, it is.
14:02The shelves at this artisanal food hall
14:04are full of regional delicacies.
14:06Unfamiliar territory for Chris and Paloma.
14:10The canach.
14:11What's canach?
14:12Oh, yeah.
14:13It's dark.
14:17There's lots of...
14:18There's lots of duck.
14:22I'm stressed because there's a lot more rising on this
14:24and there's not enough time.
14:26Also on the hunt for some local produce are Penny and Stuart.
14:30We're just looking at the budget.
14:31So we've got three dishes to do.
14:34So there's about just over €5 a plate.
14:37About €5 a plate.
14:38So, yeah, that's a challenge.
14:40As well as their budgeting skills,
14:42the pair's culinary creativity and ability to work against the clock
14:46are being put to the test.
14:49What do you do with these?
14:50You just put them on a plate.
14:52It's a caveat, so you put it on...
14:55I don't know my idea.
14:56And they're already feeling the pressure.
14:59Don't know what these are.
15:00I'll have to find out.
15:01I'm just wondering if there's a savoury biscuit
15:04we can possibly use to then place food on.
15:07I have no idea.
15:09This is the final for this heat.
15:11So we want to get it right and show as much as we can.
15:15So, yeah, time is up against us.
15:17Oh, there's a cave.
15:18Are you hungry?
15:18We don't need more wine.
15:20But we could talk to them about the wines we have
15:22and ask what they might feel would be good local dishes
15:26as a starting point to work with ours.
15:28Bonjour.
15:29Bonjour.
15:31Do you want to try and French?
15:33You can help us?
15:34Yes.
15:36Yeah.
15:36We have three, 20.
15:49Three wines.
15:50Three wines, yes.
15:51Three dishes to go with.
15:52Three dishes to go with.
15:53But we want to go local.
15:54Like, very local.
15:57With sparkling wine, I think the cream of asparagus.
16:02See, they've got asparagus tips here.
16:04Yeah, I know.
16:04I've seen them.
16:05That was going to be...
16:05What was that going with then?
16:07On toast.
16:08On toast, yeah.
16:09It's delicious.
16:10On toast.
16:11To start a meal.
16:12Yeah, nice and light.
16:13It's quite light.
16:14Subtle flavours.
16:16How many tips is there?
16:17Two tips.
16:18You can just eat that.
16:19I don't know how you cook that.
16:21I don't know how you cook that.
16:21We need to ask.
16:22We need to ask.
16:22But we can't ask, because they're asking at the minute.
16:24Is there anybody else?
16:25Apparently hungry.
16:28No?
16:28OK.
16:29Well, we're kind of stuck then.
16:31Do you have that warm?
16:33I have no idea.
16:34I need to ask her.
16:35This is really stressful.
16:37The Charentai melon?
16:39Yes.
16:39You know that one?
16:40Yes.
16:40Locale?
16:41That's local.
16:41It's very local.
16:43No honey?
16:44No.
16:45Do you have anything with it?
16:46No.
16:46No.
16:48Keep it simple.
16:49Very simple.
16:50OK.
16:51Very simple.
16:52I have no idea.
16:53I'm really struggling.
16:54Yeah.
16:55Are you?
16:55Yeah.
16:57Well, just want to go to the supermarket.
16:58I don't know.
16:59And then the third one is a red wine.
17:01And if we said, OK, no meat, what do you think the best option would be second best?
17:08You think cheese?
17:08Champignons.
17:09Cheeses?
17:09Cheese.
17:10Merci beaucoup.
17:11You're welcome.
17:12Good.
17:1430 euros.
17:1430 euros.
17:1530.
17:16OK.
17:16Very nice.
17:17Yeah, very nice to be walked around and get some advice on what someone might choose with
17:20those wines.
17:22Yeah, use it as inspiration but hopefully we can just put a little twist on it.
17:25Yeah.
17:27As Chris and Paloma ponder the rest of their shopping list, Penny and Stuart get their
17:34chance to pick the shop owner's brain.
17:36We have a muscadet.
17:37Muscadet, yeah.
17:38Oh, a muscadet.
17:39OK.
17:39It's from the Atlantic coast apparently.
17:42Right.
17:42Right?
17:43So we were thinking of seafood.
17:44Yes.
17:45We have oysters and we have fish on toast.
17:49OK.
17:50So it's salmon pate on toast.
17:51I think that could be a thing.
17:52We have a red...
17:53Chateau Le Potet.
17:55We're thinking saucisson.
17:57Yes.
17:57It's a good idea.
17:58A cheese to go with it.
18:00Cheese?
18:01Yeah.
18:01It's really good.
18:02Yeah.
18:02Old cheese.
18:03Champignon.
18:06Yes.
18:07Yeah.
18:07Ah, mushrooms.
18:09Mushroom, yeah.
18:09Yes, mushrooms.
18:10OK.
18:10With the red wine.
18:12Yes.
18:12OK.
18:13Underline mushrooms.
18:14OK.
18:15Strawberries go with champagne.
18:18Yes.
18:18We'll see.
18:19Yes.
18:20She's really helpful.
18:22She's really helpful.
18:23I'm glad we managed to get some time with it.
18:25Right.
18:26Salmon.
18:26Salmon.
18:27We've got two of them.
18:28Two of those.
18:28I'm going to need those biscuits.
18:30I'm going to need those little biscuits.
18:31That's really good quality stuff, so I'm hoping that'll give us an edge.
18:3524,98.
18:36Ah, let's see.
18:3825 euros we have spent.
18:40Au revoir.
18:43OK.
18:44Both teams still have most of their budget to play with.
18:48Right.
18:48Fruit and veg.
18:49Let's see if it's locally sourced.
18:51But with only an hour or so before the supermarket shuts, they'll need to think and shop fast.
18:56Yeah.
18:57Melon Chardonnay.
18:58We need two of them.
18:59I'm just trying to make sure we get the ripe as fare as we can, because you don't want a
19:02hard fare.
19:03Yeah.
19:03Still don't know what to do for that final dish.
19:07I'm getting quite worried.
19:09Well, we know cheeses work really well with red wine.
19:11We're just trying to make sure we pair the right things with it.
19:14Paloma's liking the idea of some type of cherries.
19:17Right.
19:18That's chives.
19:19What's endives?
19:19It's just lettuce.
19:20You could actually cup a salad within that, couldn't you?
19:23Yeah, that'd be nice.
19:24We need to keep tabs on how much this is costing too, because we've got a budget.
19:28Yeah.
19:28Got your mushrooms here, Stuart.
19:29So I'll get two.
19:30Enough for 12 people?
19:32Yeah, I'd say as a taste, yeah.
19:35Sure?
19:36No.
19:37I need strawberries.
19:39Oh, yeah.
19:39We need asparagus, didn't we?
19:41Have you seen any?
19:43Might be over there or might be over there.
19:46Stuart, I can't see strawberries anywhere.
19:49How'd you say strawberries?
19:50I can't see them.
19:51F-R-E-I-S-E.
19:53F-R-E-I-S-E.
19:53F-R-E-I-S-E.
19:54F-R-E-I-S-E.
19:54F-R-E-I-S-E.
19:55F-R-E-I-S-E.
19:55F-R-E-I-S-E.
19:56F-R-E-I-S-E.
19:56F-R-E-I-S-E.
19:57F-R-E-I-S-E.
19:59No strawberries?
20:00No strawberries.
20:01My whole dish ruined.
20:03So if I can't do the strawberries, what else can I do with that?
20:07I wish you could do peach with something.
20:10Peach goes quite well with burrata.
20:12I'm not sure if it's going to actually complement the wine.
20:16I think I just need to get the rest of our things
20:17and then I'll think of it as I go.
20:18I'll say ten quid.
20:20Smoked salmon.
20:21Okay, Paloma.
20:22Are you keeping tabs on prices?
20:24Not asparagus season.
20:26Are you kidding me?
20:28No asparagus.
20:29We could get the jars of them.
20:31I'm going to get one of these as well.
20:33There's lots of them, so they must like them.
20:35I wish me luck with these.
20:36Goat's cheese.
20:38£3.05p.
20:40Do you want a melon?
20:41I'd get a melon, yeah.
20:42Why not?
20:43Which kind of melon would you like?
20:44Round one.
20:44What are you going to serve it with?
20:46We're just kind of making it up now.
20:48It's like Christmas dinner.
20:49Gone wrong.
20:52I need something else to go with the sparkling.
20:56Potatoes.
20:57Potatoes.
20:58You should have potatoes with everything.
21:00Ah, miss you, miss you.
21:01I've got my potatoes.
21:03What do you want to do for the final one?
21:06I think it should be a cheeseburger.
21:08Maybe have, like, some tomatoes and grapes of it.
21:11Some chutneys or something.
21:13I don't know if we've just gone really, really simple here.
21:15What about, like, an anchovy?
21:17The olive tamponade, the cheese, and some anchovies.
21:23Does that sound like a dish to you? It doesn't to me.
21:25Right.
21:25But you've already bought, you've made your decision with the salmon.
21:27Don't go with that.
21:28Well, it's just patty and then one salmon parcel.
21:31That would be it.
21:31OK, that salmon, is that going to go that far?
21:34It's, like, specific flavours, and we're just doing, like,
21:37a generic cheese board.
21:38I'm just wondering maybe if we did, like, a roasted veg.
21:42I'm just making it up, like...
21:44I know, but I'm still making it up, right?
21:45Maybe we...
21:46And, like, an oyster mushroom with, like, balsamic on top.
21:54No?
21:56Yeah, let's get the cheese, bud.
21:59Well, I'll get the salmon, I need some salmon and cream cheese.
22:01Get it if you want to get it.
22:02We need cream cheese.
22:03Will I go and get that?
22:03You can get the cream cheese, I'll get some salmon.
22:05OK.
22:06We're running out of time.
22:07Vous pouvez nous aider avec le fromage?
22:12Oui.
22:16Where's she going?
22:17Tout le monde.
22:18C'est qui long?
22:19OK, so all of this.
22:20I just asked him what local cheeses they had,
22:23and he literally just said, yes, but here.
22:26OK, we're running out of time, Stuart,
22:27so we need to get butter, olive oil...
22:30OK, butter's there.
22:31..and a lemon vinaigrette.
22:34OK.
22:35Let's hope this is on the budget.
22:37What do we have on the budget, then?
22:39So what did you spend in the other shop?
22:4125 euros.
22:42So we've got 175 here?
22:44Yeah.
22:45OK.
22:46We're at 55 at the moment.
22:48I've got loads of money left.
22:50Should've bought more.
22:52It's 110.
22:53There you go.
22:54Let's see.
22:55Fair plenty.
22:56I had plenty.
22:56Just have to buy, what, 50 euros worth of bread tomorrow?
23:00That was tough, wasn't it?
23:01That's probably the toughest challenge for me.
23:03I think we've done OK with what shopping we've managed to get together.
23:08There's some random bits in there, some last-minute ideas just thrown in.
23:13Yeah.
23:13Think of it like an artist's palette.
23:15We're now going to create a beautiful spread of food and taste and texture.
23:22Paired with our wonderful wine.
23:25We hope.
23:27Agreed.
23:29Paloma and Chris have just under 170 euros left to play with.
23:38Yeah, 180.
23:39We need to take £10 off there.
23:41Is it possible?
23:43Is it possible?
23:44Is it possible?
23:44Is it possible?
23:44Is it possible?
23:44Is it possible?
23:46Three or four euros off.
23:48We've got two fig things here.
23:50OK.
23:50Get rid of one of the figs.
23:52That one looks nicer to me.
23:53Is it possible?
23:58Is it possible?
23:59One of the bags.
24:00One of the bags.
24:00These bags.
24:01Annulé.
24:02Merci.
24:04Hey, merci.
24:06Merci.
24:08That was probably the most stressful shopping trip I've ever had.
24:11I've decided I much prefer shopping for furniture over food.
24:15Well, we did it.
24:17We've got some ingredients.
24:18Yeah, and we just need to make them into free high-end Michelin star meals right now.
24:24Not sure how, but we'll be doing it.
24:34We're at the stunning Chateau La Grande Maison in the Loire Valley.
24:38Go.
24:39OK, go, go.
24:40Where two couples are battling it out for the chance to win their own dream French property.
24:45Penny and Stuart.
24:47Are you doing a St Andrew's Cross on the vegetarian salmon?
24:50It wasn't intended, but as I'm working, I'm thinking, ooh!
24:54And Chris and Paloma.
24:56A good chef, always samples their food.
25:00Symbol.
25:01A competing to throw the best wine pairing event.
25:05You've got two cheeses to go on as well, and you've got some olives.
25:08We have some rosemary and lavender in the garden, and I'm hoping that'll be a nice little touch for some
25:13very locally sourced food.
25:14They've had just one day and 200 euros to design and serve a tasting menu to complement three wines chosen
25:21from the Chateau's own cellar.
25:24I have not made this before.
25:25Make sure you can get 12.
25:27I'm trying.
25:28We have made a batch of the mousse, which is not as thick as I want just yet.
25:32And if it doesn't work, it's being souped, OK?
25:35Yeah, just warm it up.
25:36Yeah.
25:38With only one space left in the grand finale, the pressure is mounting.
25:42It's trout.
25:43We've got trout.
25:44It's trout, not salmon.
25:46But it tastes really good.
25:48You've got to think about the next stage of presenting, hosting.
25:55By midday, their guests are already gathering in the ballroom.
25:59And after a quick change of outfit...
26:02So, salmon party with Dil.
26:04..it's showtime for our pairs.
26:06Let's go.
26:07A lot of people in there.
26:12Bonjour, hello.
26:14How are we all doing?
26:15Bless you.
26:17Hello, my lovelies.
26:18This looks amazing.
26:20Very well presented.
26:21Really well presented.
26:23Really well presented.
26:23You eat with your eyes.
26:25Mmm.
26:26Whoo!
26:30Bienvenue.
26:31I'm Paloma, and this is Chris.
26:34We'll be starting with the Samur Bru.
26:37It's a sparkling wine from the region.
26:41So, for today, we are going to be pairing it with an asparagus puree
26:49that Chris is going to have a little chat to you about.
26:51So, we've made a cream of asparagus.
26:54And on the side, we have a bit of trout with dill, smoked trout.
26:57We've made our own peach reduction.
26:59We have a tartan.
27:02Yeah.
27:03Tartine.
27:04Tartine.
27:05Tartine of asparagus pate.
27:07And to top it off, we nab some rosemary from the garden
27:10and we infuse some rosemary oil to drizzle around.
27:13OK.
27:13Perfect.
27:14OK.
27:15We'll leave you to enjoy it and we'll be back shortly.
27:20Enjoy.
27:22Right, I think go for some of the asparagus mousse.
27:24Oh, isn't that lovely?
27:26Lovely texture, isn't it?
27:28Mmm.
27:29Oh.
27:29I really like that.
27:31That is excellent.
27:33Yeah.
27:33It's delicious.
27:35Yeah, that brings something else out of the asparagus.
27:38It's like there's like a third flavour when you pair it with the wine.
27:40Yeah.
27:41Something that comes out of the asparagus so you don't notice for the first time.
27:44Isn't that good?
27:44It really does, doesn't it?
27:46It does.
27:46I'd actually be quite happy if one of our hired chefs had presented that.
27:51That's crazy indeed.
27:52That's amazing.
27:53Yeah.
27:55You ready?
27:56Yeah.
27:57I'm ready.
27:57You ready?
27:57Ready.
27:58Let's go.
27:59Next up, it's Penny and Stuart's chance to wow the guests with their first pairing.
28:03Something well?
28:04You sure?
28:05Mm-hmm.
28:10May I?
28:10Hello.
28:11Oh, lovely.
28:11Yes, please do.
28:12Lovely.
28:14Good afternoon, ladies and gentlemen.
28:16Our first wine that we're going to taste is the Musca de Sèvres et Mène, which is from
28:21the Loire Valley where it meets the sea.
28:24We have attempted to create a light flavour which will support the wine with some smoked salmon
28:31salmon and some cream cheese wrapped in a chive and also a salmon pate with cognac on a salted
28:40bread and also a vegetarian option.
28:43Yes, in France sometimes trying to get a vegetarian option can be a bit tricky.
28:47Okay.
28:48So, I decided to make my own version of the smoked salmon.
28:52So, we have some carrot that has been marinated and an olive oil and lemon vinaigrette with
28:58a little bit of honey.
28:59I've then got some cream cheese, cracked black pepper and they're all on a bellini which is a small
29:06crepe in France.
29:10Bon appétit.
29:13Well done, Raj.
29:13Well done, well done.
29:15Did we get a clap?
29:16I can't remember.
29:17I think we did after...
29:20Maybe we didn't.
29:21That went, alright, it was a bit nerve-wracking to begin with.
29:24Once you get going, we know what to expect now.
29:27Yeah.
29:27They've done it again.
29:28It's lovely.
29:28You know, both extremely high standard.
29:30Should we try one of these?
29:31Yes.
29:33Mmm.
29:34Mmm.
29:34They are very astute to pick up on the Muscadet Severin main and it's right from the sea.
29:41And the tradition of French pairings was local food, always went with local wine.
29:50Those two flavours work together very well.
29:53And the chives just get a little zing at the end.
29:56Classic.
29:57Should we try the vegetarian one?
29:58Absolutely.
29:59Mmm.
30:00That's lovely, isn't it?
30:01That doesn't feel like a compromise, does it?
30:03No.
30:04This is already going to be difficult, because they are both excellent.
30:08Yeah.
30:13What's the name of the melon?
30:15And some local melon, which I forget the name of.
30:18Chardon Tay.
30:20So, what's the name of this melon?
30:22It's Chardon Tay.
30:26Chris and Paloma are hoping their second pairing will go down just as well as the first.
30:31You guys have been treated to one each.
30:33Oh, lovely.
30:34There we go.
30:38So, I hope you all enjoyed the last wine.
30:41We are presenting you today with a Touran Sauvignon Blanc, which is a white wine of the region as well.
30:48The food pairing with this, being in the Garden of France, we've selected some fresh produce that is grown in
30:55the region.
30:56And we have gone for a pear, walnut and goat cheese salad.
30:59And we have a homemade lemon vinaigrette with it.
31:01And I'll make sure I get this right.
31:03Chardon Tay melon.
31:05Is that right?
31:05Chardon Tay?
31:06Yes.
31:06We hope you enjoy.
31:07Enjoy your drink, enjoy your food, and we'll be glad to see you.
31:14The first word that comes to my mind is professional.
31:17Yes.
31:17It actually looks like a professional plate, doesn't it?
31:20Yeah.
31:20Almost too good to eat, though.
31:21Yeah.
31:22Nothing's ever too good to eat.
31:23No, nothing's too good to eat.
31:24The two I am impressed with is how local it is, because the melon literally comes from villages around here.
31:33Very delicately presented.
31:38Yeah.
31:39Wow.
31:40That's heaven.
31:41That goes with the cheese really well.
31:43The goat cheese and that.
31:44Yeah.
31:44That was like cream drinking there.
31:46I think the pairing is superb.
31:50Right.
31:51Ready.
31:52And then we've got this.
31:57Hello.
31:58Penny and Stuart's second course has something for everyone.
32:02We have a charcuterie board for you.
32:05But will everything on the board pair with the wine?
32:09For the second course, we're serving with a red wine, which is called Chateau de Posse, Touraine, which is actually
32:15a gammy grape and a Cabernet Franc grape.
32:20And we have some cheeses, we have some potatoes.
32:23We also have some meats there, goat cheese.
32:27And not forgetting the garlic mushrooms.
32:29Yeah.
32:29And artichokes, which are my absolute favourite.
32:31OK.
32:31Thank you very much.
32:32Enjoy.
32:37You know what to do with a play like this, because this is very much life in France, right there.
32:42Absolutely.
32:42It's social and rustic.
32:45Yes.
32:47Yes.
32:51It's lovely.
32:53Yeah.
32:54It's very good with the meats, that wine.
32:55Yes.
32:56The only thing I'll say is that, you know, there's not a demonstration of skill so much here, but it's
33:02very good choices and pairing.
33:03Yes.
33:08This hasn't got as much of a, like, wow factor to it.
33:11I don't think there's as much of a, us making something unique.
33:15Chris and Paloma's red wine pairing is still to come, and their dish might sound familiar.
33:21They seem to have also gone for a platter for their second, we're going for our third.
33:25So I hope our pairings have been good choices.
33:28We don't want it to look, like, empty after their blatters looked really full.
33:32Yeah, they did.
33:37Hello, folks.
33:38Hi.
33:39I hope you're ready for another massive course.
33:45If you'd like to have a little look at the colour of this particular wine, it's not too dark.
33:50It's quite a light, summery wine, which we've paired with a collection of cheeses, which Chris will tell you a
33:56little bit more about.
33:57So we have two go-to cheeses for you, and we have a little Brit on the side, vintage cheddar,
34:02just for a little touch of home, for anyone missing home.
34:05We're pairing that with some fruit compotes, a local olive tapenade, and fruit and tomato.
34:12It's been a pleasure meeting you all.
34:14And thank you so much for coming, we really appreciate it.
34:20Well, it does look great.
34:22It strikes me that, yet again, there's quite a lot going on.
34:25I would say this platter is kind of like-for-like as well with the last platter, wasn't it?
34:33I think you're right.
34:34This is a simpler dish, but should we allow them a simpler dish under the circumstances?
34:39Oh, wow, yeah.
34:40The cherry with the wine really goes.
34:42I thought paired excellently with the wine, yes.
34:45This is going to be a tough call, isn't it?
34:46It is going to be a tough call.
34:47I think, haven't I said that about every single dish?
34:49This is great, this is wonderful, I love this.
34:50I think it's going to be incredibly difficult.
34:53With both pairs having impressed the judges, the spotlight now falls on Penny and Stuart's final course.
34:59May I serve you?
35:01OK.
35:02Oh, that was good.
35:03That was gentle, wasn't it?
35:05Right, my turn.
35:06Yay!
35:07That was a good one, wasn't it?
35:09I think I kind of sums us up, really.
35:13Et voilà .
35:14Your dish today is peaches that have been grilled.
35:18They've got a balsamic glaze over the top on a charred leaf, which can be quite...
35:23Quite tart.
35:24Quite tart, yes.
35:25..with some ricotta that can be a bit zesty and also a bit tart.
35:28And we've also accompanied that with a salad.
35:31And it's a radish salad and some refreshing cucumber.
35:33So, bon appetit.
35:34I hope you enjoy.
35:35I see.
35:36Bon appetit.
35:41I'm not sure what's going on in my mouth right now.
35:43No.
35:44You know, if the radish was going to work, it would have to be very small and subtle.
35:48Mmm, almost grated.
35:49Mmm.
35:51It does kind of pair, weirdly.
35:54Yeah.
35:54Mmm.
35:55I mean, it's got that lightness.
35:57I like that the peaches are grilled, that seems.
36:00Yeah.
36:00Lovely flavours from the peaches.
36:02Yeah.
36:02I think everything's done well.
36:04It's just, does it go well together?
36:06Yeah.
36:07They've definitely given us lots to think about.
36:09But maybe we should finish up with a toast, seeing as we've got sparkling wine as our final course.
36:14I've seen my best, don't we?
36:15To both pairs.
36:17To both pairs.
36:18Cheers.
36:21If Penny and Stuart did something even better, then it's kudos to them, because they looked like they did a
36:26good job.
36:27Yeah.
36:27We think we did too.
36:29It's up to the judges.
36:30I just really hope we have.
36:32It would be really sad to go home when we managed to actually achieve so much.
36:39I really, really don't want to be sent home.
36:41I've got too much to give.
36:42I would definitely feel sad if our dream was not to come true.
36:45But I am going to cross everything and hope that we get through and continue this journey, win the dream
36:51and perhaps have a fairytale ending.
36:55We never know.
37:05We're in the beautiful Loire Valley, where two pairs have gone head to head to host the ultimate wine pairing
37:11experience.
37:12This is the final for this heat, so we want to get it right.
37:15With just 200 euros in their pockets and 24 hours on the clock.
37:20I'm getting quite worried.
37:22Both teams dug deep.
37:24Yay!
37:25To deliver a warm welcome and a three-course menu bursting with flavour.
37:30Bon appétit.
37:34But with only one space left in the grand finale, it's time for myself and guest judges Ben and Billy
37:41to compare notes and decide who deserves to go through.
37:45Firstly, thank you for hosting such a wonderful event.
37:49Pleasure.
37:49You're welcome.
37:50How do you think it went?
37:51Oh, excellent.
37:52It went really well.
37:53Lovely, lovely bunch of people.
37:54All four of them.
37:55Lovely people.
37:56I think Chris and Paloma, you know, a little bit shy, but Paloma really came out of herself.
38:01It felt to me like Penny really found her stride and she was more in her comfort zone than the
38:06rest of them.
38:07Yeah, she's quite gregarious and I think it's all about sharing the experience.
38:13So although you're hosting, you're not just like, it's us and you.
38:17It's like, I want to share this with you and we're sharing this space with you.
38:20I like both of their presentation styles because it wasn't too formal.
38:23You know, they definitely felt like the hosts of the event.
38:26You know, it felt like their place.
38:27I thought it was their place for a while.
38:28Now in terms of the pairing of the wine and the food, how do you think both pairs did?
38:32I was really impressed with Chris and Paloma because they've really thought about the experience of everything together and they've
38:42been really imaginative with that.
38:44Both of them got some great flavours to complement the wines.
38:48I thought they both did that.
38:50For the majority of the dishes, I think they were all spot on.
38:54There was something really interesting in all of them.
38:56I just think the final course from Penny and Stuart, you know, the peaches came out beautifully grilled, looking lovely.
39:02I thought, this is promising.
39:04But the flavour combination just didn't work.
39:07No, too many bitter elements.
39:09I agree.
39:10The first time we spoke, you said there's no rules and regulations to this, but you know if it's wrong.
39:15Yes.
39:16And for me, that final course from Penny and Stuart didn't taste right.
39:19No.
39:20I think Chris and Paloma's final dish, although it was a lot of things laid out, the things they chose
39:25were exceptional.
39:26Like the two cheeses, so although it wasn't loads of creativity in the kitchen, they were really good choice ingredients.
39:34My eye was just drawn to cherries and the cherry colour of the wine and the cherry notes in the
39:40wine and something different.
39:41It would be interesting to find out how they did the other challenges.
39:45So Chris and Paloma got off to a fantastic start.
39:47They won the dining room challenge.
39:49They were twinned with another pair, but they showed some really good design skills.
39:53Huge wow factor the moment you walked into the room.
39:56It was very dramatic.
39:57Unfortunately, in their dining room, Penny and Stuart had mismatched furniture, quite industrial lighting, quite a contemporary table scale.
40:04They were shaping, and it just didn't really work.
40:06Stuart and Penny did listen to the feedback, and their reading room was much, much better.
40:11Thanks.
40:12They clearly listened about the cohesiveness, and their room looked fantastic.
40:16Unfortunately, it didn't beat Chris and Paloma's.
40:19Theirs was breathtaking.
40:21The moment you walked in, bold green colours, a lovely big bookcase that they made from repurposed furniture, integrated seating,
40:29and that won the second challenge.
40:31Right.
40:31Yeah.
40:31However, Stuart and Penny then won the petite challenge.
40:36Right.
40:36They were tasked with making lampshades, and theirs were fantastic.
40:39Geometric patterns, really crisp and clean, good attention to detail.
40:44So that kind of, that showed what they're capable of.
40:46Yeah.
40:47Now, in terms of DIY, both of these teams have excelled.
40:51Mm.
40:52Stuart made his bookcase from scratch, which was beautifully finished.
40:55And Paloma made a chair that folded into a set of steps to go up to the top shelf of
41:01the bookcase.
41:01Very creative.
41:02And they've both had their highs and lows and shown that they're fantastic contestants.
41:07Yeah.
41:07I think both couples definitely have what it takes to be chateau owners and hosts, and it sounds like they've
41:15got the DIY skills to back it up.
41:16Mm.
41:17I think it's a really tough choice to who we're sending through to the grand finale, but we have made
41:22a decision.
41:23Yeah.
41:23I think so.
41:24Shall we go and tell them who's going home?
41:26Okay.
41:27Okay.
41:27Come on.
41:40So, back to where we started.
41:42Yes.
41:50Well done, everybody.
41:52We were blown away by what you prepared for us in such a short space of time.
41:57Chris and Paloma, a little nervous start with the presenting at the beginning, but some lovely pairings and some nice
42:03dishes.
42:03Okay.
42:05Stuart and Penny, you can definitely host events.
42:09Your energy throughout was absolutely infectious, but we were a little bit unsure of your final course.
42:16Stuart and Penny, I love your creativity.
42:19Your repurposing of old books as wallpaper was incredible.
42:24Chris and Paloma, your attention to detail is to be commended, and that folding chair was an absolute feat of
42:30engineering.
42:32Both of you pairs should be incredibly proud of what you've achieved, and it's clear to see how much you
42:39all want this dream.
42:41However, there's only one spot in the grand finale from this week.
42:47And the pair still competing to win their dream is…
43:03Chris and Paloma.
43:07Oh, yeah.
43:08Congratulations.
43:08Oh, I'm so proud of you.
43:10Oh, sorry.
43:11You okay?
43:11Yeah.
43:12Absolute shell shot.
43:14Yeah.
43:14It's amazing.
43:15Congratulations.
43:18We could win a chateau.
43:24Well done.
43:26That's really good.
43:27You did so well.
43:29Well done.
43:30Yeah, we're really gutted.
43:32Yeah, they've picked us at the post.
43:34Good luck to them.
43:35Yeah.
43:36Stuart and Penny, I hope you are incredibly proud of what you've achieved.
43:39The feedback you've taken, the evolution of your designs, and even the way you hosted today, I think we all
43:46agree was fantastic.
43:49I've absolutely loved the whole experience.
43:52I learnt so much along the way, and I don't regret a single minute of it.
43:57The dream doesn't have to end today, you know.
44:00Might not be next week, might not be next year, but if it's your passion, keep it in your heart
44:06and make it happen.
44:07Good luck.
44:08Thanks.
44:09Penny and Stuart have shown so much creativity throughout their challenges.
44:14Unfortunately, they just fell short at the last hurdle, but they've got so much passion and enthusiasm.
44:20I suspect one day they're going to end up in France anyway.
44:24Ultimately, Chris and Paloma won because they have displayed such an array of skills.
44:29Carpentry, engineering, interior design, and today, asparagus mousse.
44:34Who knew they had all of that in their locker?
44:36As you can tell, this was a really tough decision.
44:40Congratulations, Chris and Paloma.
44:42We'll see you at the grand finale.
44:45Well done all of you.
44:46Yeah, well done.
44:47Well done.
44:48I learned to expect the unexpected.
44:52It's true.
44:53It's true.
45:05It's true.
45:07It's true.
45:08Is our three heat winners return for the grand finale.
45:12I want to see, like, a full transformation of this space.
45:14We don't want that.
45:16Table.
45:17Who will nail it?
45:19Gorgeous!
45:20I've been shopping with laser focus.
45:22Ta-da!
45:23And who will come unstuck?
45:26What's happened to it?
45:29Everybody really wants this.
45:30This would be life-changing for everyone.
46:00We'll see you next time.
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