2024-03-28 00:02:01
Eliminated last week from the main Top Chef competition, PP Clément experienced his premiere this Wednesday evening in the shoes of a member of the “Hidden Brigade”. With what result? The answer.
Pierre-Pascal Clément continues the adventure in the “Hidden Brigade” of Top Chef. © Corinne Aeberhard Pierre-Pascal Clément continues the adventure in the “Hidden Brigade” of Top Chef. © Corinne Aeberhard
Published on 03/28/2024
You’ll have to get used to it: Friborg residents who wish to witness the culinary exploits of Pierre-Pascal Clément in Top Chef will have to give up a few hours of sleep. But the night owls were rewarded for their patience this Wednesday evening. Around twenty minutes after midnight, they were able to breathe a sigh of relief: Pierre-Pascal Clément continues his adventure in the M6 culinary competition!
Le Glânois convinced the jury composed of multi-star chef Pierre Gagnaire and culinary critic François-Régis Gaudry with his very personal version of Wellington. Traditionally, Wellington is a dish made from beef fillet trapped in puff pastry. Pierre-Pascal Clément has taken the main markers of this rich dish – a protein and a crispy dough – to offer a turbot strudel.
A medal for the sauce
Opposed this Wednesday evening to the Frenchman Thibault Marchand, chef of a restaurant in Orbe (VD), and the Belgian Paul-Henri Dieu, PP Clément first stood out for his work on his “homemade” strudel dough, where its two competitors preferred to opt for puff pastry made available by the show. Despite a turbot considered overcooked, the Fribourgeois captivated the jury with the sauce which accompanied his dish, a beetroot dashi (Asian broth). Yet skeptical about the association between the very earthy beetroot and the very delicate turbot, Pierre Gagnaire praised a sauce which “deserves a medal, a real find”. “I will remember it for a moment, I had never tasted anything like it,” added François-Régis Gaudry.
Who is PP Clément, the first Fribourgeois to participate in Top Chef?
At the end of the tastings, PP Clément therefore retained his place in the so-called “hidden” Brigade of chef Pierre Gagnaire, for whom the Fribourgeois has also worked in the past. There he rubs shoulders with the other “Swiss” of the event, the chef of Orbe Thibault Marchand. Eliminated from the main Top Chef competition a little earlier in the evening, the Belgian Paul-Henri Dieu therefore suffered the same fate in this catch-up competition.
Next week the challenge will therefore remain the same for the Fribourgeois: to be among the two cooks drafted by Pierre Gagnaire to form his “Hidden Brigade”. As a reminder, this direct elimination competition will continue for a few more weeks, until the quarter-finals of Top Chef. At that time, the two cooks still present in the Hidden Brigade will receive the opportunity to re-enter the main M6 telecrochet competition.
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