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Michel Roux is on a personal mission: to take eight young people who have never considered a career as front-of-house restaurant staff, and prove to them that it is an industry that can change their lives. In just two months he wants to take his trainees from the high street to the high end - learning skills that will enable them to take over service at his own two Michelin-starred restaurant. Ultimately Michel will choose the best two trainees and award them life-changing scholarships.

With the trainees nearing the final straight, Michel decides they are ready to take on the spiritual home of fine dining - Paris. With less than six weeks' training behind them, he wants his seven prot茅g茅s to run service at a two Michelin-starred restaurant that has become a Parisian institution: Laserre. Without any help from the expert resident waiters, Michel's team will take over lunch service for some very special customers.

To prepare his trainees for this massive step up, Michel takes them on a detour to Reims, the capital of the Champagne region. After learning with master sommelier Ronan Sayburn, the trainees must try to show who has the best nose, the best understanding of how the wines are produced, and who can recommend the right champagne to go with the right canap茅. Not only is Michel looking to see who to choose as his sommeliers in Paris, he is ultimately looking for one of the two Academy of Food and wine scholarships on offer to go to a trainee sommelier.

In Paris, the trainees work with regular mentor Fred Sirieix at a top hospitality college. Meanwhile, Ronan Sayburn gives Michel's chosen sommeliers a crammer course on some of the wines the restaurant will be serving.