M6 broadcast this Wednesday, April 6, the eighth episode of Top chef. An unprecedented event during which the candidates will receive a visit from the illustrious Pierre Gagnaire. But before his arrival, it was Eduard Xatruch and Oriol Castro who proposed the first (individual) event of the evening. “Today we are waiting for you to offer us, an innovative cooking of an innovative fruit, an extraordinary cooking”, they asked. Mickaël and Sébastien from Philippe Etchebest’s Brigade, Lucie from Glenn Viel’s Brigade, and Wilfried from Hélène Darroze’s Brigade had 1h30 to make this dish. The first three in the ranking drawn up by the Spanish starred chefs were qualified for the following week. And the last earned his place for the last chance…
“So my avocados, I’m going to cook them in a crust of 100% natural and hyper organic compost (vegetable waste)”explained the Nantes, sensitive to ecology. “I really like”reacted Glenn Viel, impressed. “I’m going to make a tuile, white chocolate, roasted buckwheat mushroom with coconut cream Greek yogurt added to that with a syrup of pine needles”.
However, the juror wondered how she was going to add extra flavor to the avocado. “The skin of the avocado is something quite airtight. I don’t see how the avocado will take on a particular taste, so we have to find a fairly quick solution”, did he declare. A problem that panicked the 32-year-old young woman, in tears and overwhelmed by doubt. It was finally the chef of the restaurant l’Oustau de Baumanière, in Baux-de-Provence, three stars in the Michelin Guide, who managed to boost his morale.
At the end of the test, this dessert was a “real love at first sight” for the two chefs, allowing Lucie to qualify for the ninth episode of the culinary program.
See also: Zapping: A journalist attacked live on M6
Writing