If you want to meet a young cook who has stars in his eyes when he talks about his job, head to the “Le Nymphéa” restaurant in Lamarche-sur-Saone (Golden Coast). Hugo Blondet officiates with his boss François Taïeb behind the stoves, and this Monday, September 26, we will see his smile on the show “Top Chef objective!” at 6:40 p.m. on M6.
“I have known this show since I was little” confides the young man. “I was spotted on social networks, I received a message on Instagram asking me to participate and I said yes. There were at least 5 or 6 selection interviews before this new season which starts, and I was selected! The first show was filmed in Bordeaux, and I saw that as a great experience.”
Held by a confidentiality contract, the young man cannot reveal the details of this competition, but he has seen behind the scenes of this show which captivates millions of viewers. “You always have 2 or 3 cameras on you. It’s quite intense, the tests last an hour and you are also followed by a journalist who constantly asks questions about your preparation. You must not get distracted.”
“Philippe Etchebest is not bad..”
We trust the young boy to have remained natural, because it is already his 5th cooking competition. This allowed him toapproach the mythical Philippe Etchebest, Michelin-starred chef and charismatic loudmouth of this show. “Yes he impresses!” Hugo confirms. “He’s a real character, already imposing by his stature and his prize list of best worker in France. Facing the cameras, he can play the “bad guy”, but outside the filming, he’s a different guy.”
For this first show, Hugo had to cook in pairs with an amateur. “His name is Denis, he is 54 years old I believe and we got along very well, it worked well.” Hugo smiled. The result is to be discovered on M6.
Celery dessert
The click for the kitchen, Hugo Blondet contracted it in high school during an internship at the restaurant “Le Corbeau” in Auxonne. “I came home saying ‘Dad, Mom, this is what I want to do! “ he confides with a smile.
2 years ago, Hugo Blondet joined the kitchens of the Nymphéa restaurant which borders the river in Lamarche-sur-Saône. “My bosses trust me and give me a lot of freedom and creativity. For example, I designed a 100% beet starter with a goat cheese mousse and I also have a second creation which is not on the restaurant menu but which is a celery dessert. It’s surprising, but it works! it allowed me to win a competition in Ireland. “
– Olivier Estran
Pauline Taïeb, the patroness of Les Nymphéas accompanied her young cook for the filming in Bordeaux. “It’s a great experience for him, and it will be very nice on his CV” she assures. “It gives him a different vision of cooking” completes François Taïeb its chef. “We are proud of him, we would have liked to keep him for a few more months after his apprenticeship, but he will take off.”
Hugo Blondet has a small idea behind his head: he plans to undertake a culinary world tour to perfect his craft and discover the cuisines of other countries. “I want to go work abroad, continue to discover, and then one day I will open my own restaurant” confides this young Côte-d’Orien.
While waiting for this great trip, we can meet Hugo Blondet (and congratulate him) during his participation in the Foire Gastronomique de Dijon, from October 6th to 9th.