The chef Michel Sarran is the guest of Anne Roumanoff's program "It feels good" on Europe 1. The juror of season 12 of "Top chef", currently broadcast every Wednesday evening in prime time on M6, tells the funny anecdotes which accompanied the obtaining of its two stars in the very famous Michelin guide.

INTERVIEW

He is one of the most famous chefs to the general public.

Michel Sarran, whose dishes were tasted for a while in the TGV bar cars, is the jury of 

Top Chef

for the 7th consecutive year.

Season 12 of the show is currently airing every Wednesday on M6.

Guest of Anne Roumanoff's program

It

feels 

good

, the chef tells about obtaining his two stars in the famous Michelin guide and the anecdotes that accompanied these moments in his life.

>> Find all of Anne Roumanoff's shows in replay and podcast here

"When I understood, I was overjoyed"

When Michel Sarran received his first star, he was chef at the restaurant

Le mas du langoustier

, in Porquerolles.

"The restaurant was open 6 or 7 months of the year. The rest of the time, I was in my native Gers, in Saint-Martin d'Armagnac," recalls Michel Sarran.

"The owner of the

Mas du Langoustier

called me telling me that we had received a message to congratulate us on our promotion and that he did not know what it was about. I told him that I did not know. nothing neither."

It is in fact the ritual call of the Michelin guide to announce to the restaurant that it has received one or more stars.

This is confirmed to him by the three-star chef Jean-Michel Lorrain, when Michel Sarran calls him to understand what is going on.

"I wasn't expecting it so much! We covered a lot, 400 a day. It was hard, it was intense," explains Michel Sarran.

"But when I understood it, I was overjoyed. It was a satisfaction and recognition of the work I was doing with the team."

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A few years later, Michel Sarran opened his own restaurant in Toulouse.

It was around this time that he got into the habit of wearing black chef's jackets, not white.

"I had tried two jackets at the hotel trade fair, and I thought it was rather chic," explains the cook.

Jackets whose color also slims the silhouette.

"This is the second reason why I bought them", smiles Michel Sarran. 

The stars, "a permanent stress"

The exact day he received his order for black jackets, Michel Sarran learned that his Toulouse restaurant had won two stars in the Michelin guide.

The cook sees it as a sign and has never put on a white jacket again.

But once the stars are obtained, keeping them represents a certain pressure for the chef.

"It's a sword of Damocles, because every year, it can be called into question. We know that we can lose them at any time," recalls Michel Sarran.

"I live with this stress all the time."

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According to him, the Michelin guide is not the only stressor.

"There are the other guides, of course. And then there are also social networks", specifies Michel Sarran.

"All this means that we are constantly judged noon and night."

However, the chef considers that this stress "is part of the job".

And that it can even be a driving force.

"I believe that one can never be serene in this profession. And I do not claim to know him", he explains.

"I think the day we are in comfort, it smells of fir."