2024-04-17 22:30:04
PIERRE OLIVIER/M6 / PIERRE OLIVIER/M6 Thibault Marchand reacts with us to his elimination from “Top Chef”, season 15.
PIERRE OLIVIER/M6 / PIERRE OLIVIER/M6
Thibault Marchand reacts with us to his elimination from “Top Chef”, season 15.
TELEVISION – He will not have remained invincible. Eliminated in the first week of this season Top Boss, Thibault Marchand was given a second chance with the hidden brigade. Undefeated during four events, his journey came to a definitive end this Wednesday, April 17, on M6.
For the fifth episode of the hidden brigade, Thibault found himself facing Lise and Shirley, eliminated this week after the long-awaited and dreaded black box test. All three competed in a test around the cordon bleu. The Breton candidate opted for a cordon bleu with venison, mimolette, bacon and mushroom.
If the starred chef Pierre Gagnaire and the gastronomic critic François-Régis Gaudry praised the “nicely cooked meat” despite the thickness, they regretted that the cheese was not runny. Small details which unfortunately cost Thibault his place. After his elimination, the latter agreed to answer some of the questions from the HuffPost :
Le HuffPost : Your adventure within the hidden brigade ends this evening after four great victories. What is your secret to winning these events?
Thibault Marchand : Let’s say that my little secret is to have left the codes of cooking “classic” and go a little off the beaten track. Rack your brains to stand out from the crowd. I have only made dishes that are quite innovative, quite technical and things that are rarely done in the kitchen. I thought that the originality and risk-taking of my cordon bleu of venison, mimolette, bacon and mushrooms would pass muster. Unfortunately, I was missing a runnier cheese.
What was your favorite event?
I loved almost all of them. Afterwards, I have two little favorites. The first is monkfish Wellington with blind cooking that is complicated to make. The second is aspic. I had a blast with this challenge where I was able to transcribe my travels in Asia. I think this is my best achievement.
How did you react when you discovered the existence of this parallel competition?
When we are eliminated, we say to ourselves that we would like to have a hidden brigade like last year. After the first week of the competition, I took a huge hit and I had difficulty taking the blow. I tried to quickly forget this bad situation. When the production called me back, it was a real surprise and even more so to see Pierre Gagnaire.
Exactly, what did he bring you?
As soon as I started to go a little crazy or really wanted to have very explosive tastes, he was able to calm me down and warn me. So I took note of the advice of a great chef. I had never met him before, but I had heard a lot of good things about him. He remains a great chef who is truly himself, calm, caring, with good advice. What we see on television is a copy and paste of what it is on set.
“My wife signed us up both “
Let’s go back to the very first event of the competition around the carrot. Do you have any regrets about this plate which did not allow you to join a brigade?
In the first broadcast of Top Boss, I do something a little simplistic in the eyes of the chefs. However, I had worked extensively with the carrot with more than eight different textures. It wasn’t praised enough. If I had something to do again, maybe I would freestyle more, a bit like I did in the Hidden Brigade events. Perhaps I should have added more twists, had more eccentric dressings and tastes.
If you had the choice in the brigades, which one would you have chosen?
At first, I didn’t really know, because I was focused on my plate of carrots. In the end, I think my choice would have fallen on the orange brigade. She inspired me and suited me more. I really like the cooking of the three chefs.
What were your motivations for participating in Top Boss ?
You should know that this is not a competition that interested me in life. I didn’t think I would ever participate in it at all. I received a call from production to inform me that my application had been accepted. I went to see my wife and asked her if she had anything to do with it and that’s when she informed me that we were both registered at Top Boss.
We both made it to the final of the last casting. It was not taken, but it does not close the door to new participation. For my part, I joined the new season. As it was the first time I set foot in the family Top Boss, I spoke with my friend Danny Khezzar, who I worked with for two years. He gave me simple advice: stay myself, give it my all and don’t be afraid to try.
What do you remember from your participation?
I think that Top Boss made me grow, even if I didn’t stay long. When we are eliminated, we experience a big challenge. We must quickly raise our heads. The hidden brigade is a second chance where you have to surpass yourself. So what I remember is surpassing oneself and not being afraid of failure.
What are your future plans now?
Already, I will soon become a father. Then my future, for the moment, is to concentrate on the restaurant where I work, Le Zingue in Switzerland. Before I leave the restaurant, I would like to get 15/20 from Gault et Millau. We’ve already got 14/20 in 2023, so it’s a bit of a challenge. And maybe my next challenge will be to obtain this famous Michelin star. Only time will tell, but in any case, I keep it in the back of my mind.
Also see on Le HuffPost :
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