Bryan Debouche reacts to his elimination from the competition

Bryan Debouche reacts to his elimination from the competition
Bryan Debouche reacts to his elimination from the competition
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Julien THEUIL / M6 Bryan Debouche reacts to his elimination from “Top Chef” season 15

Julien THEUIL / M6

Bryan Debouche reacts to his elimination from “Top Chef” season 15

TELEVISION – The troublemaker of the season is gone. From the start of the competition Top chef on M6, Bryan Debouche seduced viewers with his zany and endearing personality. After being eliminated in the ninth week of competition, during the prime where the gray and orange brigades disappeared, he evolved within the hidden brigade, after recovering Arnaud Munster’s jacket.

For the tenth episode of the parallel competition, the one who was nicknamed ” the pirate “ faced Quentin and Clotaire, taking him out of the week. All three had to make a pavlova. Bryan Debouche then presented a meringue cooked with nitrogen, garnished with red fruits and tarragon. A technique praised by the starred chef, Pierre Gagnaire and the gastronomic critic François-Régis Gaudry, who nevertheless noted “small problems with execution and finishing”. These details unfortunately cost him his place and he was definitively eliminated this Wednesday, May 22.

After his elimination, he agreed to answer some questions asked by HuffPost:

HuffPost : Despite your daring nitrogen meringue, you are eliminated from the hidden brigade. What did you miss in this event?

Bryan Debouche: I lacked pragmatism. Since the pavlova was nitrogenous, I would have had to put it on the plate and have them eat it right away. Except that the filming takes a little time and between takes and speeches, several minutes have passed. And with a meringue cooked in liquid nitrogen at -176°C, it froze the fruits that accompanied it. Pierre Gagnaire and François-Régis Gaudry had to say that things were not going well.

When Pierre Gagnaire announces your elimination, you don’t seem sad at all. For what ?

My departure from the hidden brigade remains a beautiful memory. Pierre Gagnaire tells me that I’m a cook and when he tells you that, it’s really nice. I no longer have all of his words in my head, but I still have the sensations. I found in him the mentor I was looking for.

How did you react when you discovered the existence of the parallel competition?

I arrived thinking I would have an M6 Talents meeting for production. I had left the competition and had a different perspective. And there, I see Pierre Gagnaire arrive. I messed up, I think it showed (laughs). My blood only boiled and I immediately understood that it was starting again with a vengeance. I was galvanized again and I wanted to tear everything apart.

You come back and you get your first victory. How did you feel at that moment?

I felt that finally, at any moment and due to a misunderstanding, I arrived in the quarter-finals with chef Pierre Gagnaire. This second chance became a goal because I was starting to get very excited by the news of my return.

“Glenn Viel is the Marcel Pagnol of cooking”

You are one of the darlings of social networks. How did you react to Internet users’ comparisons with characters from films and series?

It made me laugh so much. I did not know at all Kaamelott, and now I watch it from time to time. When I see Perceval’s character, I understand why the bosses didn’t understand anything I was saying (laughs). The comparison with Jean-Claude Dusse in The Bronzed made me laugh a lot too.

Before starting the main competition, and knowing the new brigade mechanics, which leader did you want to evolve with?

I was targeting two chefs: Paul Pairet or Glenn Viel. Paul Pairet has extensive knowledge of modern techniques and the analysis of tastes and Asian cuisine. I thought it was the chef who would understand my cooking best. And Glenn Viel, because he could give me the opportunity to be visible, despite our different cuisines. The more time passed, the more I loved the poetry and the philosophy of taste that he wanted to apply. All his words still resonate with me today. I call him the Marcel Pagnol of cooking.

However, your beginnings with Paul Pairet were not easy. Were you destabilized by his remarks?

It made me question myself a lot and I tried to give my best and redouble my efforts, week after week, to convince him. And I think I succeeded. I would also like to talk about chef Etchebest who galvanized me a lot before each event, as if we were in a rugby locker room. He is a very human person and has been a very good coach with me.

What were your motivations for participating in Top chef ?

I wanted to gain my independence and express my cooking. For me, it’s not just about nourishment from a calorimetric point of view. It’s also being able to bring an experience to life through creativity. So I was looking for a certain legitimacy to the extent that I moved from chemistry to cooking 5 years ago. Did the little chemist have enough talent to call himself a cook?

What conclusions do you draw from this?

I arouse curiosity and a form of respect. When I was eliminated from the general competition, Chef Etchebest told me that I was a good guy. Chief Viel adds that I must remain as such. And Chef Pairet explains to me that it’s not because I started later that I won’t go further. Top chef is the first step of my solo career. I just have to continue working to go further.

Also see on HuffPost :

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