The episode begins with the contestants arriving at the farm setting, replacing the usual mystery boxes with an abundance of fresh farm products. The challenge for this episode is to create dishes that highlight and elevate these farm-fresh ingredients, aiming to impress the popular Quebec farmer Joël Vogt from Star Académie. The contestants eagerly explore the variety of vegetables, herbs, and other produce available, discussing their ideas and selecting their key ingredients.

Next, the contestants begin their cooking preparations. Each contestant works individually, carefully planning how to best showcase the farm products in their dishes. The atmosphere is tense but focused, with some contestants experimenting with unusual combinations while others stick to classic techniques. The judges, Martin Picard and Stefano Faita, circulate among the contestants, observing their techniques and offering brief advice.

As the cooking time winds down, the contestants start plating their dishes. Presentation is emphasized, as the judges will consider not only taste but also the visual appeal and creativity in using the farm ingredients. The contestants put final touches on their plates, some visibly nervous about how their dishes will be received.

The tasting segment follows, where Joël Vogt joins the judges to sample the top three dishes selected for their creativity and execution. Each dish is described in detail, highlighting how the farm ingredients were incorporated. The judges provide feedback on flavor balance, technical skill, and originality. Joël Vogt shares his perspective as a farmer, commenting on how well the dishes respect and elevate the raw ingredients.

After deliberation, the judges announce the three contestants who have excelled in this challenge and are exempt from the upcoming elimination test. The remaining contestants, including Nathalie, are informed that they must compete in the elimination challenge. Nathalie's dish, a vanilla-infused chicken thigh with butternut squash and vanilla oil, is critiqued for dryness and lack of complexity despite good flavor and presentation.

The elimination challenge requires the contestants to observe master chefs preparing a complex dish and then attempt to replicate it as closely as possible. The contestants watch carefully as the chefs demonstrate techniques and explain the recipe step by step. Nathalie struggles during this challenge, facing difficulties such as a cut on her hand and a mishap where she drops her fish on the floor, forcing her to restart the filleting and cooking process just minutes before time expires.

As the clock runs out, the contestants present their replicated dishes to the judges. The judges evaluate the accuracy of the reproduction, technical execution, and overall taste. Nathalie's dish shows signs of the earlier difficulties but demonstrates her determination to recover under pressure.

Finally, the judges deliver their verdict. Nathalie, along with a few other contestants, is eliminated from the competition due to not meeting the required standards in the elimination challenge. The episode closes with the remaining contestants reflecting on the intensity of the challenges and preparing mentally for the next stage of the competition.

The episode ends with the contestants presenting their dishes made from fresh farm ingredients to guest judge Joël Vogt and the regular judges, Martin Picard and Stefano Faita. After tense deliberation, one contestant is declared the winner of the challenge and earns a strategic advantage for the next round, while another is eliminated from the competition.

The episode opens with the remaining contestants stepping into the MasterChef Québec kitchen, where instead of the usual mystery boxes, they are greeted by a vibrant display of fresh produce, meats, and dairy straight from the farm. The judges announce that today's challenge is to create a dish that highlights the best of what Quebec's farms have to offer. The guest judge, Joël Vogt--a beloved figure from Star Académie known for his connection to Quebec's agricultural community--stands beside Martin Picard and Stefano Faita, observing the excitement and nervous energy in the room.

The contestants rush to select their ingredients, each trying to decide how to best showcase the quality and freshness of the products. The camera lingers on close-ups of hands picking ripe tomatoes, brushing soil off carrots, and inspecting cuts of meat. The kitchen buzzes with activity as the clock starts and the pressure mounts. Some contestants opt for rustic, comforting dishes, while others attempt more refined presentations, hoping to impress both the judges and Joël Vogt.

As the hour progresses, the tension rises. One contestant struggles to balance flavors and worries their dish is too simple. Another faces a technical issue with their sauce, frantically trying to fix it before time runs out. The judges circulate, offering brief comments and watching closely as the plates come together. Joël Vogt shares stories about his own experiences with farm-to-table cooking, emphasizing the importance of respecting ingredients and the people who grow them.

When the time is called, the contestants present their dishes at the judging table. Each plate is carefully examined, and the judges taste each creation with thoughtful expressions. Joël Vogt shares his impressions, focusing on authenticity and the emotional connection to the ingredients. Martin Picard and Stefano Faita critique the technical execution, creativity, and overall balance of flavors.

After a tense deliberation, the judges announce the winner of the challenge: Mariel Jomphe, the young brewer from Natashquan, whose dish--a delicate tart with seasonal vegetables and a creamy goat cheese filling--receives praise for its simplicity and respect for the ingredients. As the winner, Mariel is given a strategic advantage for the next challenge, which she will use to influence the theme or format of the upcoming round.

The judges then turn to the bottom performers. After further discussion, they reveal that Diane Guillot, the food store manager from Stoneham-et-Tewkesbury, must leave the competition. Diane's dish, a hearty stew, is deemed lacking in refinement and not fully showcasing the potential of the farm ingredients. She accepts the decision with grace, thanking the judges and her fellow contestants before leaving the kitchen.

The episode closes with the remaining contestants reflecting on the challenge, some celebrating Mariel's win, others quietly processing Diane's elimination. The camera lingers on their faces, capturing the mix of relief, disappointment, and determination as they prepare for the next round.

For MasterChef Québec, Season 3, Episode 22, produced in 2025, there is no available information or indication that a post-credit scene exists. The search results and official sources about the show, including episode summaries and detailed descriptions, do not mention any post-credit scenes for this episode or the season in general.

MasterChef Québec typically focuses on the cooking competition and judges' critiques without additional post-credit content. If a post-credit scene were present, it would likely be noted in episode recaps or fan wikis, but none of these sources provide such details for Episode 22 of Season 3.

In Episode 22 of MasterChef Québec Season 3, the contestants are presented with an abundance of fresh farm products instead of the usual mystery box ingredients. They must use these farm-sourced ingredients to create a high-end dish that impresses the judges, focusing on creativity and technique to highlight the quality and variety of the produce.

Episode 22 highlights several contestants who must work with the farm products, but specific names are not mentioned in the episode summary. The focus is on their ability to adapt and showcase their culinary skills using the fresh ingredients provided, rather than on individual storylines or backgrounds.

The judges test the contestants' skills with the farm ingredients, requiring them to demonstrate mastery of certain techniques. The margin for error is slim, and the tension is palpable as the judges scrutinize each dish for creativity, execution, and how well the farm products are showcased.

Unlike previous episodes that featured the mystery box challenge, Episode 22 replaces it with an abundance of farm products. This change requires contestants to be more resourceful and creative, as they must select and combine ingredients from the farm to create a standout dish, rather than relying on a predetermined set of items.

The episode summary does not specify any contestant receiving special advantages or facing unique difficulties beyond the general challenge of working with farm products. The focus is on the collective tension and the contestants' efforts to impress the judges with their dishes.

MasterChef Québec, Season 3, Episode 22 (2025) is generally family friendly, focusing on cooking challenges and competition among amateur chefs. The content primarily involves culinary tasks, contestant interactions, and judging, without explicit or mature themes.

Potentially objectionable or upsetting aspects for children or sensitive viewers might include:

• High tension and stress in the kitchen environment, with contestants showing frustration or emotional strain due to the pressure of timed cooking challenges.
• Competitive conflict or sharp critiques from judges, which may involve strong language or intense expressions but no offensive language or violence.
• Brief moments of disappointment or emotional reactions from contestants when dishes do not meet expectations.
• The presence of food preparation involving raw ingredients (meat, seafood) which might be unsettling to some sensitive viewers.

No scenes involving violence, strong language, sexual content, or other adult themes are typical for this episode based on the show's format and description. Overall, it is suitable for family viewing with parental discretion advised for very young or sensitive children due to emotional intensity and competitive stress.