“I have Michelin ambitions”, reports Sébastien from “Top Chef”

• This Wednesday, M6 offered the semi-final of the thirteenth season of

  Top Chef

  .

• Arnaud passed his test, Louise came first in hers but not Sébastien, who was eliminated at the gates of the final.

• "It does not pass for the last test but it does not matter because I learned so much", testifies the candidate to

  20 Minutes

  .

The final of

will be without him.

This Wednesday, Sébastien was eliminated just before the epilogue of the thirteenth season of the M6 ​​culinary competition.

Faced with Arnaud and Louise, the cook from the North did not manage to impose himself despite his 100% technical test around the hare à la royale.

Supported by Paul Pairet at the end of the course, the candidate experienced three brigades over the course of the competition.

"I really liked Glenn Viel, he had the same glitter in his eyes as us because it was his first season," smiles the semi-finalist at

.

No one scores points on Louise and Arnaud's tests.

Do you put real pressure on yourself before your event in view of what is at stake?

I am in the usual state of mind.

You have to try to score points because I'm close to the final.

In the same way as I approached the last chances, I tried to find the right angle and to succeed but in a rather calm spirit because I am about to cook and remain myself.

Why did you choose this test of the hare à la royale?

It's not easy to find an idea to put others in difficulty.

What I like to do are classic dishes and showcasing the gastronomy of Hauts-de-France.

Hare à la royale is quite funny because it requires 24 hours of marinade, several hours of cooking.

I tell myself that I am a little crazy and that we must try everything for everything.

A little too crazy?

I thought it was a great test.

It didn't allow me to get any points but the level was very high so it wasn't easy.

It's hard to find a test anyway!

What was crazy was to make in two hours a dish that requires 48.

In the end, you don't score a point because Louise and Arnaud's dishes were judged to be better than yours.

How do you explain it?

I don't see things like that.

At that time, I have no regrets.

I made it to the semi-finals, I learned a lot, I met chefs from all over the world.

It allowed me to talk about subjects that were close to my heart, such as school bullying.

If my message was able to allow someone to talk about it, it was won in advance.

When the bubble bursts, we realize our evolution.

It doesn't pass for the last test but it doesn't matter because I learned so much.

I have always been amazed by the chance I had to participate in the contest.

When Paul Pairet tells you he's proud of you, is that a small victory?

This moment is very moving.

I am alone with Paul Pairet, a gentleman whom I admire.

I made three brigades, it's crazy, I had various and varied advice from each of the leaders who are all very benevolent.

Their only goal is to get us to surpass ourselves.

That he is proud of me gives me confidence in myself.

I look back on my journey, my arrival in Paris, my time at Le Meurice which allowed me to get out of my comfort zone, my return to the North… So it's moving.

Coming back to Paris and confronting myself with fourteen other immensely talented candidates with marked personalities was putting myself in danger.

For me, it's five years of professional experience and creativity that I gained with

.

You went through three brigades.

Was Paul Pairet the conductor you were closest to, compared to Philippe Etchebest and Glenn Viel?

I was quite close to everyone.

It's not very difficult for me to speak!

I experienced great victories with Paul Pairet, with Glenn Viel and with Philippe Etchebest.

It's hard to say which one I was closest to.

Philippe Etchebest gave me the keys to enter the competition.

I also really liked Glenn Viel, he had the same glitter in his eyes as us because it was his first season.

is still a big playground because we live only cooking during these two and a half months and that's what drives me.

Last week, you wowed Yannick Alléno with your “shock iodine”.

Is this the biggest dish of your career?

It's one of my best events and a real gamble.

On paper, sea urchin and chocolate, it may not necessarily make you want.

But I had to have this pass!

I had 45 minutes to amaze people who amaze me.

When Yannick Alléno says it's a great dish and has its place in a three-star, I'm like a little boy.

It's moving to talk about it today...

What are your professional projects?

Today, I do consulting and training in companies.

I also do a lot of home services.

My project is to open a restaurant on the Côte d'Opale in Hauts-de-France because it is the region that saw me grow up and in which I feel good.

I'm looking for the nugget and it takes time.

I want to do things well and invite people into my universe.

I want to tell my story and those of the people who saw me grow up.

I would like around thirty seats with Michelin ambitions because it's a goal that puts stars in my eyes.

Little by little, Sébastien is making his nest.

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