Mallory (Malou) Gabsi, Belgian candidate for Top Chef.
-
RTLBelgium / Karimbo
24-year-old Belgian Mallory Gabsi reached the
Top Chef
semi-final
on M6 this year.
This Monday, he will appear in
Cauchemar en cuisine
broadcast from 9:05 pm on M6.
“At my age, it's a great experience.
It's always nice to be able to help people, ”said
the young man
to
20 Minutes
, who is devoting himself to writing a book while waiting for the health situation to be more favorable to his projects in the restaurant business.
Have you dreamed of it?
Nightmare in the kitchen
did.
Mallory Gabsi, candidate of the last season of
Top Chef
and darling of fans of the culinary competition, will support Philippe Etchebest in the show broadcast this Monday evening on M6.
He will come to the aid of a restaurateur from Epoye (Marne), riddled with debt and having a hard time getting by despite the help his son is trying to give him.
“I didn't hesitate at all.
At my age, it's a great experience.
It's always nice to be able to help people, ”
the 24-year-old Belgian
told
20 Minutes
.
His mission was to compose the recipe that the restaurant manager will have to reproduce and to ensure that all the recommendations made have been understood.
However, don't expect Mallory to put pressure on candidates like Philippe Etchebest.
“He's a bit of a bad guy, he has that image in
Nightmare in the Kitchen
.
He has his role which must not change.
We don't have the same way of talking to people, although sometimes I can get angry, ”says the young man.
And to add: “Me, I'm nice, I don't like to yell at people, it hurts my heart.
"
If he believes that Philippe Etchebest is "not really replaceable" in
Nightmare in the kitchen
, Mallory would like to have his own show, like Noerbert Tarayre, former
Top Chef
who will return to the air in January on M6 for a new season of
The best bakery in France
.
"There is a way to do a lot of cool things, it remains to find what", notes the one who is nicknamed Malou.
One thing is certain: he does not want to limit himself to presenting recipes.
“It's good, but it's become commonplace.
You type "recipe" on the Internet and you find 10,000.
"
"You have to have balls to open a restaurant today"
While waiting for such an exhibition on the small screen, the young man is devoting himself to writing a guide which should be released this summer.
“I talk about myself and I give my grandmother's recipes,” he announces.
This drafting work allows him to keep busy because, on the catering side, his projects are on hold.
“With Covid-19, I'm a little afraid of getting into things that will then be blocked.
And I don't want to draw a crowd to one place, with the coronavirus, now is not the time.
»No doubt that in saying this, he has in mind the contrasting experience of his ephemeral chip shop, 140 ° Street, set up this summer with Adrien Cachot, his fellow
Top Chef
.
Launched on a barge in Paris, it had closed after five days, a victim of its success.
The establishment planned to serve 400 seats but was taken by storm by gourmets.
"We are working on the 140 ° with Adrien, we are waiting for the opportunities, but to open a restaurant today, excuse me the expression, you have to have the balls", continues Mallory Gabsi who concedes that being forced into immobility due to a health crisis "undermines [his] morale".
"I am a hyperactive person, I move all the time, there I am at home… What comforts me is that to tell me that I am not alone in this, there are lots of people who are going through the same thing.
For restaurateurs, confinements and curfews undeniably represent another kind of "nightmare" in the kitchen.
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