Each week, the 13ᵉ edition of Top chef blew up audiences M6. Facing the camera, the candidates struggle to impress the jury made up of chefs Hélène Darroze, Philippe Etchebest, Glenn Viel and Paul Pairet. And that’s not all ! Iconic figures in the culinary field rub shoulders with candidates from time to time to see what they have in mind.
Like Yannick Alléno, Mauro Colagreco, Alain Ducasse, Anne-Sophie Pic without forgetting the essential Jean Imbert! This year, the new chef of the kitchens of the Plaza Athenée answered present to challenge the participants. And for several days, an extract from an episode has been looping on social networks.
In a sequence, Stéphane Rotenberg announces the color to the star of the stove: “’Here’s the snail that doesn’t run out of air’… It’s Sébastien’s plate (Renard ndlr)”. As a reminder, the principal concerned was responsible for “reinventing the vol-au-vent”.“We see the snail, we see the puff pastry, the strong point too is the freshness with this tangy vinaigrette. I put down my coron*s and made the vol-au-vent that I wanted to offer Jean Imbert”.
“When it’s radical like that, it has to send…”
“There, it is a candidate or a candidate who does not lack air because it is very revisited”, analyzed the ex-companion of Alexandra Rosenfeld who was sensitive to the aesthetics of the dish. “When it’s radical like that, it has to send”. After several seconds of tasting, the famous cook gave his verdict… The dish put him ” a slap “.
“I took a BAM spoon”, he revealed. “Something is clearly going on, I’m lost because we’re a bit far from the vol-au-vent… From the historical tradition I want to say […]. I like this dish, but the bias is venerable… It’s hard to position yourself on a dish like this which is so radical”. For him, Sébastien did not make ” off topic “ with this exceptional dish. “I managed to smack him. That was the goal… To get out of my comfort zone”rejoiced the one who cut his teeth in Meuricewith Alain Ducasse. Well done!
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