Stéphane Rotenberg presents Top Chef - whose 12th season is currently being broadcast on M6 - since the show's debut in 2010. The presenter explains Tuesday at the microphone of Anne Roumanoff why the French version of this American program is viewed with a some admiration by foreign producers.
INTERVIEW
With more than 3.7 million viewers, the launch of season 12 of Top Chef marks the best start in the history of the show.
But the longevity of the program is not the only aspect that makes people envious.
Its presenter Stéphane Rotenberg explains Tuesday in
It's good
that the producers of the foreign versions of Top Chef regularly come to seek inspiration in France.
Because our national version of the American program is a French culinary exception.
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Stéphane Rotenberg is amused by not having improved his cooking style in 12 years of presentation.
"But I nabbed a culinary culture," he says.
"We French, let's be proud, we have a culinary culture."
A very French culture which is reflected in Top Chef and which intrigues the producers of the foreign versions.
"The American version is popcorn, burger and barbecue"
The American channel NBC indeed distributes Top Chef throughout the world and producers of variations from other countries regularly come to visit the French version, in search of new ideas.
Even if our approach to the cooking show often surprises them.
"Last year, 18 foreign producers came", remembers Stéphane Rotenberg.
Producers who took note of what was said on the show, including what was said to the candidates.
"We will never be able to say that on the air in our countries! People will not understand!", Some would have even cried, according to the presenter.
Because Top Chef France does not hesitate to go into technical details.
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"It was there that we realized, through the eyes of others, how far we could go in cooking shows in France," says Stéphane Rotenberg.
"It does not zap. Even if the viewers will not necessarily repeat at home what they see on the air, they are interested."
A specificity of the French public which allows more freedom in the production.
And who is envied abroad.
Because this tone, sometimes very technical, moves away from the original version of the show born in the United States.
“The American version is popcorn, burger and barbecue, because that's their big thing,” explains Stéphane Rotenberg.
"The tests are how to make the craziest barbecue, etc. What interests us moderately, even if we do it once every 3 years."
In front of Top Chef, and unlike Americans, the French public would therefore seek more dreams than inspiration for their everyday cooking.