"With Philippe Etchebest, it was not false", testifies Pascal

• This Wednesday, M6 broadcast the quarter-finals of the thirteenth season of

  Top Chef

  .

• After the qualification of Arnaud and Louise, Pascal faced Sébastien on the subject of chocolate but did not manage to beat his competitor.

• "When the jury says everything is perfect and you don't qualify, that's how it is, but it's a pretty big disappointment," he told

  20 Minutes

  .

The "minot" returns his apron.

At 21, the youngest candidate of this thirteenth season of

failed to pass the quarter-final phase.

Pascal, supported by Philippe Etchebest since his stint in

, left not without crushing a few hot tears in the episode broadcast this Wednesday on M6.

“I am so moved because there was a lot of stress, pressure, fatigue”, testifies the candidate to

.

You didn't win any passes during these quarter-finals… Is that a regret?

It's a frustration not to have had a pass during these events because I tried to do my best.

That's the game, the goal was to be the best to get those passes and I wasn't.

I think I did some good tests but that's how it was, fate didn't want me to go to the semi-finals so I stopped at the quarter-finals.

It's very good anyway.

Was there an ordeal where you really thought you'd get one?

I must admit that I felt the test of the Michelin Guide very well.

I thought it was going to be mine because I did something that I really enjoyed.

When the jury says that everything is perfect and you don't qualify, that's how it is but it's a pretty big disappointment.

Why are you so moved when you leave?

I am so moved because there was a lot of stress, pressure, fatigue.

When it is said that the adventure stops for me, everything falls suddenly.

Besides, I have the bosses and my friends watching me.

The 21-year-old boy sheds his tears to do himself good and thank the chefs.

You manage to make Philippe Etchebest drop a tear.

Has your relationship gone beyond that of a simple brigade coach and his foal?

When I thank chef Philippe Etchebest and see him shed a tear, I say to myself that it was not fake, that he really appreciated me for the person I was.

There, wow.

We already had a great relationship in

.

Today, from time to time, we call each other, we send each other a message to hear from each other.

He is a very human and adorable person.

You even say during the second ordeal that he is like an adoptive father…

Yes because in three months of competition, he was there to reframe me, yell at me, congratulate me, accompany me in joys and in tears.

We experienced a lot of strong moments, he is one of the chefs who have brought me the most in my life.

Before doing

Top Chef

, you won

Objectif Top Chef

.

Would things have been different without this first show?

This is what prepared me for

, it was the goal of the academy by the way.

She gave me a lot of self-confidence.

Luckily I did

because I think that without it, I wouldn't have gone so far in

.

It was also an advantage over the stress of cameras and filming.

I had already experienced it for a little while so it helped me during the first weeks.

Was your youth an advantage or a disadvantage in the competition?

At first I thought it was going to be a downside given my lack of experience.

In the end, it served me well because I showed the other candidates what I was capable of.

I was able to prove to them that you could do a lot of things even when you were young.

After tasting your spicy snowball in front of Mike Bagale, Paul Pairet told you to make it a signature dish.

Is this something you are working on?

Absolutely !

I took a place as chef in a restaurant near my home and I try to put it on the menu so that people test this unique culinary experience.

It will be improved but there will still be dry ice on the sides and this glove to touch the cold.

Today, where are you professionally?

It's been a month since I took a place at Mas du Lingousto, a renowned establishment, alongside chef Bouxirot in Cuers.

It's a place that resembles me because we are really in the middle of the vineyards with the river.

We do an elaborate cuisine and our goal is to have the star.

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