The candidates still in the running are in the heart of the Musée des Arts forains, in Paris. Christophe Adam gives them free-rein to create a buffet inspired by fairground products. Marshmallows, waffles, doughnuts, toffee apples and cotton candy all come together to create top-quality creations. And there’s a big surprise in store for the candidates: the buffet guests are top chefs, heading up prestigious brigades they’d love to join one day. On the training front, the competitors stay in the capital and visit Jonathan Blot, creator of the Acide dessert restaurant, and Claire Heitzler, head pastry chef at the Michelin-starred Lasserre restaurant. The latter has twice been named Pastry Chef of the Year (2012 and 2013).