"I arrived as a blue", Glenn Viel new juror of "Top Chef"

• Season 13 of

  Top Chef

  begins this Wednesday evening on M6.

  Among the novelties, the arrival of the youngest three-starred chef in France on the jury, Glenn Viel, replacing Michel Sarran.

• He talks about the pressure to replace Michel Sarran, his role as brigade leader and what the show has also brought him personally.

You probably discovered it during season 12 of

you will now see it every week.

The youngest three-starred chef in France, Glenn Viel, joins the jury for this 13th edition which begins this Wednesday on

. new season placed under the sign of audacity, and what this adventure brought him personally.

You are the “Top Chef” rookie of the year, is it a big pressure to join the jury?

Yes, yes, of course it's a big pressure.

From the moment I decide to do something, I put all the ingredients to do it well.

It's a hell of a commitment for which we don't stay with our hands in our pockets.

So we try to do something good, because if it can change a lot of things for us, the candidate who wins, it changes his life.

So we don't take it lightly and we invest a lot.

And the pressure to replace Michel Sarran, very popular with viewers?

I stayed who I am, and you can't please everyone.

People think what they want about me replacing Michel.

But we all have an entrance and an exit.

So, for me, it's a logical sequence.

I think people are disappointed, but my participation was also very well received, with a lot of welcome messages.

Afterwards, there are always those who will have their preference, we are always judged, that's how it is.

But I don't have a problem with that, I'm not responsible for anything.

I am very happy to join the jury of

is a real pride, a real privilege.

Life is a cycle, I enter, and one day it will be my exit.

You may seem a bit harsh, cold.

Did it go right through your brigade or was there also a little room for fun?

Generally speaking, I could be quite a tough leader at first, but I worked a lot on how I communicated with my teams.

Besides, it's not worth calling me chef, it doesn't value me.

I just want them to feel good, with a man-to-man or woman-to-man relationship, talking and listening.

In my squad, it doesn't scream anymore, it's been gone for a long time.

I am a listening chef, not so far from the candidates since we are barely 10 years apart.

We understand each other, we listen and if I learn from them, they also learn from me.

It's a bit like at Oustau de Baumanière [where he is chef], my teams feel good, the owner is nice, not oppressive.

It's a big family, in which there is rhythm, but I like it because we progress better that way.

What are you going to bring to the candidates of your brigade?

Above all, I helped them to be themselves, the idea is not to make them mini Paul Pairets or mini Glenn Viel.

It is to make these candidates what they themselves are.

They come to find themselves as a cook, but also as a person.

It's very condensed, very speedy and we have very little time to try to find this chemistry.

Sometimes we have it with a candidate on Monday, but not on Tuesday.

It's like at home with our children, our wives.

Some days we understand each other, some days less.

But it's a hell of a time in life, and I have a great group, with a very good atmosphere.

Which test did you like the most?

Finally, each time, the event is brilliant.

I really liked all the tests, from the simplest to the most eccentric.

You have to put creativity into a very short period of time, it's all about challenging yourself and performing.

The pastry tests were the least easy for me, so we sometimes had to wade a little.

In any case, there are no events that are not interesting.

Even proofs on a single product like onion or potato.

You do what you want with it, it's interesting because the candidate tells something special.

It is above all the diversity and the pace of the events that is interesting.

With incredible chefs who came to present the tests.

For the candidates it's great, it's as if you play at the Bernabeu stadium, Ronaldo gives you the pass,

This season has been placed on the theme of audacity, what can we expect?

In addition to the chefs we see regularly, there are wackier chefs who came to tell their own story, which had to be transcribed on the plates.

There is audacity, risk-taking, but each year it is the candidates who create their own decorations according to their particularities.

Some are timid, others are diesels.

But some chefs have come up with some pretty crazy things and there's going to be some amazing stuff to see.

Sometimes very complex.

Which chef or squad leader do you prefer to tease?

They are all prone to teasing.

We all spent a lot of time with each other.

I often went to eat with Philippe and Paul after filming, Hélène a little less because she had to manage her restaurant and her children.

Everyone was very careful and I want to thank them for their welcome.

Isn't it too complicated to combine the filming of “Top Chef” and the 3 stars of Oustau de Baumanière?

Shooting made me miss two days a week, but we structured ourselves a little differently.

It's something that we were already putting in place with everything that happened to us in the last two years.

But it wasn't that complicated, I'm 41, still a little marrowy, so not too tired.

For 10 years I worked seven days a week, so I kept up the pace.

And it was beneficial for my creativity to be able to get out of my kitchen a little while I've been on my toes for seven years.

Precisely what did this participation as a jury of "Top Chef" bring you personally?

Good already, it's not quite the same job.

It remains the same discipline but in a different universe.

We see how a television competition works, we learn from the candidates while bringing our personal notoriety and that of our houses.

It's a very qualitative show, all the greatest chefs participate, and it has a great resonance.

It is also appreciated by a large number of professionals.

It did me good, it freed me a little from the pressure of this last complicated year.

It gives me some breathing room and I arrive at a good pace.

I also arrived as a blue, so I will be a better coach next year.

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• Michelin Guide

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• M6

• Jury

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