Jorick Dorignac, the victorious Top Chef candidate, spoke to Libération about writing a portrait. We learn in particular that the chef could have participated much earlier in the M6 show.
This fifteenth edition of Top Chef has once again revealed chefs. Among them three finalists Valentin, the young prodigy from Marseille, Clotaire who lives in Denmark and is inspired by Nordic cuisine and finally, Jorick, a young chef who has been a close collaborator of another Top Chef candidate, chef Guillaume Sanchez for six years . Shy on screen, the young man, barely thirty years old, gave himself up for a portrait in Libération.
Guillaume Sanchez: “He needs to find his signature, and it’s going to be brilliant.”
Stéphanie Le Quellec’s protégé is not easy to pin down. Although he is not defined by a particularly unique style of cooking, the young man shines throughout the competition in difficult tests. He handles the originality of deconstructed dishes like his liquid plates to consume in the event of a cataclysm in a few decades or even in refinement when he wins against his comrades during the special anniversary episode. “Top Chef had to approach him for six years for him to agree to participate. Before, he didn’t feel “legitimate”.” An assertion to which Guillaume Sanchez opposes. He told Libération: ” I eat everywhere, and what Jorick can do is above the rest. He needs to find his signature, and it’s going to be brilliant. »
The humble victory
However this Wednesday, June 19, when Jorick won the final against Clotaire, it was not a clear victory. While his competitor takes all the risks to introduce new or almost new flavors, Jorick plays it safe and offers scallops, veal and French toast. Not bold enough for the chefs who overwhelmingly give their points to Clotaire. But the game is not over, and from experience we know that it is often not the most original candidates who win the day. This is verified once again when Jorick wins this fifteenth edition but 56% of the votes. Not a big victory either. Aware of his mixed success, he said in the columns of Libération: “ If I did the show again tomorrow, I probably wouldn’t be the winner.”. A humility that characterizes the young cook behind the cameras or behind the stove.
