today at the one michelin-starred restaurant gautier soho the three finalists will face their most demanding culinary challenge yet the chef whose food they will have to execute to perfection is alexis gautier it's very high standard here i've got my name above the door if it's not good enough i just won't sell it alexis began his career in his native provence before heading to monaco to train under the legendary alan ducasse and won his first michelin star aged just 27. at this level concentration is key you need to think about what you are doing all the time you need to make sure that you are at your best in 2010 he opened gautier soho to critical acclaim and within months was awarded a michelin star a classical french restaurant it's a fine dining place so everything is very refined expectations are going to be very very very high good morning good morning good morning good morning i'm alexis i'm emma hi matt hi i'm danny hi danny michael hi michael welcome into my beautiful kitchen okay dani you're gonna do the starter which is a medley of seafood miso curd and parmesan crisp this is a little smoker one of the tools we use we smoke it a little bit we bring in front of the guest and we'll open and all the smoking will go away served with smoked bonito broth you have to think about how you will enjoy this dish you know if you go to a restaurant you've got this dish you will expect to have the the broth that tastes beautiful like the sea and because it's like a japanese influenced dish you will want to feel the light japanese touch so not too strong very refined so good luck thank you i'll need it michael you're going to prepare the main course roasted pigeon with olives served with a swiss chard stuffed with heart and liver from the pigeon obviously some little legs slowly cooked and this covered in beautiful pigeon juice this is a very precise dish okay it can go wrong in many areas you can overcook your pizza and then that's that's it there's no way back okay emma you are preparing the pudding which is roasted fruits with vanilla shortbread some pineapple crisps served with yogurt sorbet in a caramel tube and lovely fruit sauce okay yeah looks amazing it's delicious and this particular dish shows the skill of someone who cooked with sugar it's a very technical dish yes okay looks it cook it like if it was for yourself for the people you love okay yes off you go thank you chef no problem upstairs the guests have arrived you put the caviar on the top of it very good go for it just don't be scared okay yeah you switch on okay gentle gentle yeah good good good good good good good yeah very good very good very good beautiful perfect let's go service please good nice one thank you so much amazing ali well done beautiful bring another pass bring out the past bring out the past go go go go go go yay service please i think i've probably learned more today than i have over the last couple of weeks just spending time in that kitchen has just been the best