It’s a token filter left top chefs, Wednesday evening at the gates of the quarter-finals. Mickaël, the band’s meat, put his knives away and said goodbye to Brigade Philippe Echbiest at the end of a last chance but tailor-made test for him about pregnancy.
The northern leader has no regrets and seems to have internalized his exclusion well when commenting on him for 20 minutes.
In this episode, Michael, I went through all the feelings…
Yes, but disappointment prevails. In the end it was like a boxing match with ups and downs, sometimes I started slowly to finish the match strong. There, strong began to end the game … badly. It’s a good summary of my adventures, I’m still scoring points, and I managed some great shots.
In the first test, she feels comfortable with the palace kitchen, describing the dressage as “haute couture.” How did you try it?
I work the kitchenette, not the palace kitchen. But I loved doing it, touching with my fingertips this palace culture, which I had known in my career. I was very happy with my health in this event, I believed in him to win and was very disappointed. Now, that kitchen isn’t me.
You also sometimes had to cook without meat or protein.
Yes, that was a real challenge. In cooking, there is a brutal side, as there are animal proteins in the center of the dishes, but not only that in top chef. Arriving with a precise and strong identity is good for being recognized by viewers, but being open to events is complicated. Having a great culinary identity is good for a restaurant, but it’s not necessarily good top chef.
In this episode, Louise wins by making her first vocal. Sometimes candidates do better on tests that aren’t the same.
This is the comfort and convenience aspect. When you think you’ve mastered a product or recipe, you let go of yourself. When I was at events that weren’t my thing, I had more focus and effort, and that creates some great surprises.
What do you remember from this adventure?
take photo top chef I have changed a lot of things, but above all I have more confidence in cooking, I have gained stability and serenity. And in my restaurant, he proved to me that my companions could function without me. Before these three months of absence, I never missed an appointment at my restaurant. And that’s great, being able to delegate, being more relaxed.
And your cooking, did you twist?
Little by little, I developed my identity towards something more subtle and technical. Probably…
Do you have vegetarian dishes on the menu? After becoming a “fat is life” filter, have you become a “grain only” chef?
never. I’ve been cooking in a bistro, for the peasants, and I’m sticking with that. I loved this adventure but it didn’t make me change my cooking. what you did to top chef stay in top chef. I had a blast in the bandages, the grit because I knew this was what was to be expected. But for my organization, it is not suitable. I keep myself, top chef It won’t make me change.
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