July 16, 2013
The finalists cook three courses and serve them to some of the greatest chefs in Europe.
The winner is selected as the three final chefs create their ultimate three-course menu.
July 15, 2013
The three finalists cook at El Celler de Can Roca in Catalonia.
The four remaining chefs show their creativity with great cuts of meat.
July 12, 2013
Two semi-finalists prepare cured mackerel and crab claws.
The last pair of semi-finalists compete and prepare poached lobster.
July 11, 2013
Two of the semi-finalists cook for head chef Olivier Limousin at London's L'Atelier de Joel Robuchon. They prepare caramelized lamb sweetbreads.
The remaining eight chefs prepare dishes of their own creation.
July 10, 2013
The chefs make a Swiss meringue to pipe on a lemon tart and then prepare roast pigeon.
The chefs make a clam dish.
July 9, 2013
The final 10 chefs must each create a dish using strawberries, a bar of white chocolate, an aubergine, tofu, basil and mushrooms.
The chefs bone a leg of lamb and tie it for roasting. Later, four chefs must recreate Michel's pasta and seafood sauce.
July 3, 2013
Sea bass tartare is prepared; chocolate tarts are created.
The chefs create dishes using sea bream, asparagus and white chocolate.
July 2, 2013
A pigeon is roasted; squid with wild rice is prepared.
Ten chefs must invent a dish with bacon, chicken liver, two apples, almonds, blue cheese and a bunch of parsley.
July 1, 2013
Five chefs demonstrate their knife skills by preparing a whole monk fish in 15 minutes. Later, the remaining four prepare pink praline tart with caramelized pears.
In the quarter finals, the chefs prepare a dish of their own creation.
June 28, 2013
The chefs prepare rabbit stuffed with prunes.
Five chefs extract bone marrow and prepare a dish in 12 minutes.
The 10 chefs participate in an invention test using just six ingredients: prawns; mango; lime; chili; micro coriander; and a chocolate bar.
The chefs create individual dishes.
June 27, 2013
Ten chefs each use six ingredients to prepare a dish in one hour.
Five chefs are whittled down to three through a skill test and a cooking challenge.
June 26, 2013
Dishes include chicken and tongue with sauce.
June 25, 2013
The three finalists embark on the culinary experience of a lifetime at the Fat Duck.
The final challenge takes place to determine the winner.
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