The Chefs' Brigade
Following a difficult service in San Sebastian, Jason is determined to push his brigade further and introduce them to the country that brought the world of Michelin to the world of cooking, France. This week they travel to the Alpine region of the Savoie, famed for its fresh produce and also in recent years for a new generation of talented chefs transforming classic French cuisine into modern, delicate fine dining.
The rival chef this week is Alain Perrillat–Mercerot, owner and head chef of Michelin-starred restaurant Atmospheres, which has views out to the mountains and the Lac du Bourget from which he sources his produce. Alain’s restaurant has held its Michelin star for nine consecutive years, and he has put together a challenging seven-course menu to test the brigade’s technical skills.
Last week Jason introduced new members Lee and Wil into the brigade. Now, following a falling-out during the tense final service, one member of the brigade decides to end their journey, and the team are now down to just nine members. Battling on, Jason teaches the brigade the art of French classics such as quenelles de brochet, using the very pike the chefs fish from the lake in order to show the brigade just how far they need to go to beat the French at their own game.
In final service, all eyes are on Wil and Jess as they are given two of the most complicated dishes of the menu in what becomes one of the most important services of the brigade’s journey yet. Show less