Baptiste, candidate for season 12 of "Top Chef" -
Marie ETCHEGOYEN / M6
M6 broadcast this Wednesday the tenth episode of season 12 of
Top Chef
(with the famous black box).
During the last test, the forgotten vegetables did not allow Baptiste to qualify for the rest of the competition.
"The stammering that I did on the" creampie ", it was not prepared," he recalls in his interview for
20 Minutes
.
If he took part this evening in his fourth last chance in
Top Chef
, it is either the fault of bad luck, or "it is because I was not good enough in the other events", notes Baptiste. .
But the leader did not have the bitter defeat and instead listed his pride, his victory in the soufflé event against Pierre Gagnaire in the lead.
After ten weeks spent in the M6 competition, Baptiste Trudel takes stock of his adventure for
20 Minutes
.
How did you come to
Top Chef
?
I applied on my own.
Last year, they allowed me to do the casting.
It's not because they tell you "do you want to do the casting?"
»That you are necessarily taken.
There are a lot of chefs who take a big head and say “they come to see me every year”.
In fact, they offer you to do the casting, come back to Earth.
Last year, I had not been to the end, I do not know why and there, this year, I was caught.
When it comes to the last chance tasting, the chefs don't make any negative comments.
Do you think you qualify?
I still believe it but I knew I screwed up something.
I salted my thing a little too much and that's why I came out.
We don't see that during the editing ...
So much the better!
If that happens, there will be a thunderbolt of haters against Matthias and Arnaud, saying that they stole my place, we will see (laughs).
In the first episode, we see that you are losing your means against the bosses.
Did you expect it?
I didn't expect to lose my resources otherwise, I might have lost them less.
But I hadn't practiced it and it wasn't repeated at all.
The stammering I did on the "creme branlée" was not prepared.
I said to myself "you've been in
Top Chef for
an hour
and that's it, you're already zapping".
It was not seen too much because they showed it a little on the account of humor but in real life, on the set, the four chefs looked at me as if I was stupid.
Fortunately I made up for it by making a nice plate and turned the tide, but it was going badly.
When you left, Paul Pairet said that you made dazzling dishes all along the route ...
He left me a message on my phone two days ago telling me it was a shame I left too early.
He believed in me, he believed in it.
But unfortunately, I didn't really work on my
Top Chef
, so it was okay or not.
It's part of the rules of the game but I think he was proud of me, we had a good relationship, we were having a good laugh.
It was not like Philippe Etchebest with Matthias that he keeps yelling at.
He gets jerked off every episode (laughs).
When you say you haven't worked your
Top Chef
, what does that mean?
That you haven't read the “bible” [candidates receive a document with the themes of the season ahead] before the competition starts?
Basically, I wasn't supposed to be
Top Chef
, I had the “spare” place, I was on the sidelines.
I was supposed to come home if anyone was sick.
So when I received the bible, I said “it's good, it's beautiful, but I'm going on vacation, hi.
"I didn't open it and two weeks before
Top Chef
started up, when they told me I was taken, I was like" ah shit, maybe I should have opened it. "
I opened it but it was too late and I thought it was no use.
I was watching but I did not practice.
Were you afraid of watching TV?
When it starts you see the cameras but you don't really realize what's going on, you're in the middle of it all.
A lot of times, we said to ourselves that we were going to see our face on TV and it's complicated as a feeling.
The pressure you put on yourself is to get your plate right and be qualified to be in the next round, that's an obsession.
On the other hand, the cameras, you don't pay attention to them.
Today, are you still the chef of the restaurant Le Mordu?
I'm still a chef at Mordu and we open up a street food thing with my partner.
It's called Flat Bread, between a pita bread and a pizza with cool toppings.
In the future, we want to open a kind of gourmet Disneyland with a restaurant potentially a star or two even.
I want something lively, interactive, with lights, flashes.
Something too cool, what!
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