Bruno CORMERAIS and Norbert TARAYRE -

Thomas PADILLA / M6

  • Season 8 of

    The Best Bakery in France

    is launched Monday, at 6:40 p.m., on M6.

  • Bruno Cormerais and Norbert Tarayre covered 15,000 km and challenged 130 bakers.

  • Each evening, two bakers from the same region will compete to try to qualify for the national final.

    If the fundamentals of the show do not change, the production introduces several new features this season.

They had their work cut out for them.

Bruno Cormerais and Norbert Tarayre return this Monday at 6:40 p.m. for an eighth season of

The best bakery in France

on M6.

This time, the duo embarked on a real

road trip

of more than 15,000 km, in the thirteen regions of France, to challenge 130 bakers.

Each evening, two businesses will compete to try to win a ticket for the national final.

In the end, there will be only one winner.

The show takes up the fundamental trinity "proximity, heritage and enhancement of know-how" dear to the channel, but has revised its copy to incorporate some new features.

Personalities will punctually play the ambassadors of their region by submitting tests to the candidates.

Thus, in the Pays de la Loire, Sylvie Tellier, having grown up in Sables-d'Olonne, asked them to include the Vendée mogettes in a recipe.

On the Hauts de France side, Chantal Ladesou, originally from Roubaix, will offer a similar challenge based on chicory confit.

The refrain is known, with each new season of a culinary competition, we are assured that the level is higher than ever.

Unsurprisingly, Bruno Cormerais sings it in his turn: “We went to regions which did not historically have a great culture and a great quality of bread and we discovered extraordinary artisans, who have a real desire to make noble and clean things, ”he says.

"We left the tasting drunk"

The one who was crowned Meilleur Ouvrier de France in 2004, present on the show since the first season, guarantees: “We did not fall into the routine.

»And to give the example of a bread« made like tarte tatin »which he considers innovative in the perspectives opened on the method of baking.

It was also marked by a brandy bread.

“It was improbable,” he laughs.

We left the tasting drunk.

"

The bakers were also drunk, but with joy, during this season's canning.

“It was the start of the Covid-19 pandemic.

They were very worried.

Some had opened three months earlier, underlines Norbert Tarayre.

When we arrived, for them, it was a breath of fresh air, a parenthesis during the competition, it relaxed them psychologically.

"

If bakeries, as essential businesses, remained open during the 2020 lockdowns, many French women and men, and this is one of the other effects of these imposed claustrations, have started to make their own breads at home.

"People realized that they did not need to invest in a machine", advances Bruno Cormerais who will now give every week, as part of the show, "little tips" for bakery products made. House.

With his tutorials on puff pastry or pizza, flan or almond cream, he will help Sunday baker's aces to perfect their skills.

Culture

What's the fun with homemade bread?

Television

Rebound in the case of the cake of the report of "66 Minutes"

  • Television

  • Norbert Tarayre

  • M6

  • Bakery