We've been drooling over
Top Chef
for thirteen seasons while painfully eating the expired yogurt we have left in the fridge.
Here we go again this Wednesday with the launch of the new edition of the M6 culinary competition, from 9:10 p.m.
The members of the jury and the producer of the show reveal the radicalism shown by the candidates and the guest chefs.
"Knock knock, who's there?"
“Slipped behind the scenes, Glenn Viel made his arrival on the set of
Top Chef
.
For its thirteenth edition, the cooking show of M6 is (a little) new skin thanks to a partial renewal of the members of the jury.
After seven seasons wearing the headlines of the yellow brigade, Michel Sarran has been replaced by the youngest three-starred French chef in history.
"Glenn seemed obvious to us for a thousand reasons," says Florence Duhayot, producer of the show.
Among them: his “very distinct” culinary universe, his “fantastic track record”, his charisma… There are 997 additional justifications missing, but we understood the idea well.
On the side of the jurors, the happiness of discovering a new playmate is felt.
“I was very happy to welcome Glenn.
I also got along very well with Michel, recalls Hélène Darroze.
There was a lot of complicity before and I think there is just as much complicity this year.
Paul Pairet, meanwhile, sees the arrival of Glenn Viel as “one of the very positive points of this season.
This is an arrival that promises a lot of sweetness.
Chef's suggestion: pig's uterus fritters
For the casting of the jury, the choice was quickly made.
As for the candidates, it took a little longer than cooking a hard-boiled egg.
This year, the production received around 700 applications.
All ages are represented, starting with Pascal, 21, Best Apprentice of France 2020 and winner of
Objectif Top Chef
, to Thibaut, 35, one of the first fifty chefs to have obtained the Michelin green star .
"Overall, our desire is this mix of generations", summarizes Stéphane Rotenberg.
Particularity of this edition, the four jurors agree that there is a touch of radicalism in most of the profiles that make up the class of 2022. "They have a personality and a vision of things that I did not have to 20 years old, judge Philippe Etchebest.
I think it's sharper, more marked, more thoughtful.
There are environmental and ecological awareness.
And it's good because this diversity makes the world of gastronomy super enriching because we feed on others.
»
“I find that there are people much more decided in their universes, confirms the producer.
There is a bit of a radicalism in the culinary worlds of the candidates, they are more mature.
This is the case of Ambroise, 26, chef of his own restaurant in which he cooks fish caught in the Loire which flows at the foot of his establishment or of Louise and her approach which tends towards zero waste while cooking the tongue or the liver.
In the first episode, we also remember Mickaël's face and especially his t-shirt on which is flocked the sentence “Le gras, c'est la vie”.
We warn you: if you plan to go to his restaurant, expect to eat pig's uterus fritters.
And good appetite, of course.
Radicality also in the tests
The production decided to send pâté from the first minutes of the inaugural episode of this new season.
In a few seconds, they offer us an overview of the challenges that await the candidates in the coming weeks: inventing dishes that do not exist, making food fly, building an edible table, concocting a living dessert... Thanks to the guest chefs, competitors will push their limits.
“When we extract images over a season, it's interesting to see the radicalism of certain chefs with whom we have worked.
Cooking is made up of a whole host of things and we will see that during the season,” remarks Paul Pairet.
Over the weeks, many international chefs such as Mike Bagale, Clary Smyth, Dominique Ansel or Rasmus Munk will come to challenge the cooks.
Personalities well known to viewers will also be there, such as Pierre Gagnaire, Mauro Colagreco, Gilles Goujon or Anne-Sophie Pic.
"In truth, the season is a sweet mix of radical things and more classic things," reassures producer Florence Duhayot.
"We could have done magnificent classic and traditional things," adds Paul Pairet.
But radicality is always interesting because it gives an angle to a test.
Adrien Cachot, candidate for season 11 and lover of offal, will return this year to judge an event.
By going to the other side of the work plan, he proves that radicalism can pay off.
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Television
M6
Philippe Etchebest
Gastronomy
Top chef
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