Renaud from "Top Chef" had "no ease in entering the competition"

• M6 offered the second episode of season 13 of 

  Top Chef

  this Wednesday .

• After a last-ditch test contested by Arnaud, Elis and Renaud, it was finally the latter who put away his knives.

• “Glenn Viel advised me in my life as a cook, in my way of creating, of seeing things.

  It was a global experience and I think we forged very good ties, ”he explains to 

  20 Minutes

  ​.

As during his first participation, his journey ended (too) early.

Renaud, the candidate who had been eliminated during the first week of the first season of

in 2010, left the kitchens of the competition again.

The 31-year-old executive chef was however voluntary: he proposed his name to Glenn Viel when his brigade leader was looking for a candidate to send to the second event.

Maybe he shouldn't have since he lost in the last chance against Arnaud and Elis.

He redid the thread of the competition for 

.

You were eliminated in the first episode in 2010 and in the second episode in 2022. Taking this assessment, what do you say to yourself?

In any case, I always get something positive out of it, that's the image I want to convey, whether in

season 1

or

season 13. It's a simple and natural image, I was myself during these participations.

In life, I never give up and I say it often.

In the end, that was kind of the guideline.

After your brigade finished third in the first event, you submit your name to Glenn Viel to participate in the next one.

Do you regret it?

It is true that we could see it like that.

In fact, I do things quite naturally, even in my professional life and in competitions.

I was not satisfied with my work on the corn event, there were a lot of inconsistencies in our thoughts, it was not easy.

I saw the chef hesitate and I said to myself “why not?

".

I like competition, so I go.

I didn't ask myself a billion questions.

I just wanted to crunch the second event and go for it.

I didn't want to put myself forward, it was really a desire to compete and to prove to the chef that I had a solo level.

When Glenn Viel tells you that your departure breaks his heart, is it hard to hear?

I am happy because I retain the sincerity of all the comments from the chefs when I left.

I still had so many things to do, lots of techniques and associations to show, but you can feel that there is sincerity.

It moved me.

I have the impression that at this precise moment, the competition took on another dimension, a little as if we were all at the restaurant, that I had the four chefs in front of me at the table and that we were saying things clearly.

Have you managed to establish a bond of trust in such a short time with Glenn Viel?

Our collaboration went very well from the moment I joined his team.

Chef Glenn Viel is super comprehensive, he gives great advice… But it was global: he advised me in my life as a cook, in my way of creating, of seeing things.

It was a global experience and I think we forged very good bonds.

At the end, he invited me to do an internship at his place in the South, so we stay in touch.

How would you describe your participation this season?

I can't really find the words… I would say it's energy, feeling, positivity.

I really had a blast, I took my foot.

It was a compendium of emotions, and experiences.

We find ourselves in a competition with candidates from very different worlds, we have forged bonds of friendship.

We are almost completely cut off from the world and we only find ourselves with the pros.

It was also a way for me to challenge myself.

You participated in the very first season.

What is the main change in your opinion?

It became a very big production.

She tries to put us as comfortable as possible, even during the tests.

She has always made sure that everything goes well on location or in the studio.

We see the improvement in the running-in.

Everything is in order, everything is tied up.

It's a big boat and, above all, what I see is that it's made with heart.

In 2010, when I was 19 and had to cook in front of a camera, I didn't pay too much attention to the production.

But I have very good memories of the set!

And above all, this year, I had a different time management.

Every two seconds, I looked at the chrono and I asked the journalists if they could tell me the remaining time.

What will you remember the most from the adventure?

I was asked questions about season 13. I was asked if I had any facilities to enter the contest.

Not at all !

At the dawn of my 30th birthday, I wanted to challenge myself again and it worked.

Like everyone else, I qualified, I had a ball in my stomach, I passed the preselections in front of a best worker in France and a food critic.

It was already very intense before competing in the orange brigade!

I didn't find it easy to enter the competition because I took part in the first season.

What are your projects ?

I haven't been able to do the internship with Glenn Viel yet because I'm really busy at the moment.

I have resumed my duties at Petrossian and I am also preparing a residency from March 9 to 12 in collaboration with the Petrossian house where I will highlight my cuisine dedicated to India.

The goal is to democratize this cuisine which can be divisive.

I would like to bring a lightness to all this by using the codes of Indian cuisine and the technicality of French cuisine.

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