Bruno Aubin was afraid of returns when "Top Chef" was broadcast -
Marie ETCHEGOYEN / M6
M6 broadcast this Wednesday evening the fifth episode of season 12 of
Top Chef
which ended with the departure of Bruno Aubin.
He is the first of the candidates of Michel Sarran's brigade to pack his bags.
“During the events, he was very present behind us, he kept talking to us, telling us to go further,” Bruno told
20 Minutes
.
He practically beat Philippe Etchebest and Paul Pairet in the first round, he almost succeeded in infusing his broth in front of Guy Savoy, and he almost won his pass for the rest of the competition in
Top Chef
.
It was not long before Bruno Aubin took everything in his path this week.
However, its last-ditch attitude was no match for those of its competitors.
"Too bad but no regrets", summarizes the chef to
20 Minutes
.
Starting on a success during the last chance event, is it easier or harder than starting on a failed plate?
I would say it's easier but I would go a little further than that.
I wouldn't say it's frustration but you say it goes a bit every time.
On the first test with Charline, it doesn't matter much.
We were Hélène Darroze's crush, it was Michel Sarran who put us in it (laughs).
On the last chance, I indulge myself, I cook as I like to cook and they have such a hard time deciding our plates that they just choose to favor the tastiest duck breast.
Too bad but no regrets.
The highlight of this fifth episode is your tied second place against Philippe Etchebest and Paul Pairet in the “Who can beat” event.
What does it do to you?
It's still kiffant.
With Charline, we made a very tasty dish.
We had a great event and what makes me very happy is that I felt her completely unbridled and at ease.
We made a great pair and this plate, we managed to the end.
At the end, when she saw that our plate was grabbing places, she was very happy.
At the time, I took it as a victory.
About fifteen years ago, you spent several months in a Philippe Etchebest establishment.
If you had had the choice, would you have gone to his squad?
If I had a choice, maybe.
But I was very happy with the collaboration with Michel Sarran.
During the trials, he was very present behind us, he kept talking to us, telling us to go further.
He was in the accompaniment, he wanted and it is felt this year.
You were hoping that
Top Chef
was a shock to you.
What's the verdict?
There will necessarily be a before and an after
Top Chef
.
I'm so glad I took up the challenge because casually it takes a pair, if I may, to flaunt and lay bare in front of millions of viewers.
In the end, I'm happy.
It was really a personal challenge, a lot of work on myself and I'm happy to have taken up the challenge.
Did seeing yourself on TV and receiving messages on social media lessen your fear of being in the light?
I have received a number of messages on Instagram.
I am really objective: I did not receive a message of mockery, it is only benevolence and it is very touching.
I try to take the time to respond to each of them.
It helps to say that I may have a personality, a way of being and a cuisine that are worth the detour.
Maybe it'll help me feel more comfortable and want to expose myself a little bit more.
Finally, were you more apprehensive about the show itself or the broadcast on M6?
Diffusion itself.
I know that I am quite resourceful so on the events, I went there by feeling and it went rather well.
But you still have this fear of showing off in front of everyone.
You know that today's society can be very incisive and you are always afraid of the fallout.
Afterwards, if you live hidden and fearful all your life, you can miss a lot of things so you have to assume, be yourself and not worry too much about what people think.
I lived the thing thoroughly, what.
Today, are you still the chef at Narcisse Blanc?
That's it, in total stand-by for a year.
We reopened in September, I was there, and in October, the
Top Chef
events
started so I wasn't there.
I'm still a chef there.
There are a lot of people who start writing to me saying "when are we going to be able to come and see you? It's a shame we can't taste".
I look forward to welcoming and meeting all of these people.
It's bad for good, it gives me time to think about what I want to do.
I have a restaurant opening that is slowly maturing in the back of my mind.
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