While the final was broadcast this Wednesday, June 19 on M6, we had to wait until Monday, June 24 to see the outcome of this anniversary season. To help them in this final test, the two candidates were able to count on the help of former participants, including the Belgian Arnaud, the youngest of the adventure, and Bryan, the Belgian by adoption.
For Jorick, it was Valentin, eliminated at the gates of the final, who came as reinforcement. “I don’t think I could make this final without a friend who is dear to me today and without a friend with whom I have not done any test.“, explained Jorick while choosing the semi-finalist. Shirley, Pierre and Pavel also joined his team. Marie, who arrived in the quarter-finals, found Arnaud, Bryan and Quentin in Clotaire’s team.
Perfectly opposite candidates
This face-off pitted the favourite and record holder for victories this season, Jorick, accompanied by Stéphanie Le Quellec, against the outsider Clotaire, who, after being eliminated from the competition, was able to re-enter it thanks to the hidden brigade led by multi-starred chef Pierre Gagnaire.
Whether for the organization or for the menu, the two chefs took completely opposite directions. Jorick showed himself to be very organized from the start with very detailed technical sheets and a menu made up of noble products known to all, “So that it’s not too crazy“, he explained. Conversely, Clotaire’s organization was more confused. “The significant marker of my menu is to start with ingredients that are original, that people are not used to eating“, he explained to his mentor, Pierre Gagnaire.
Jorick’s starter was considered too “safe”, while Clotaire’s, composed of oysters and leeks, surprised the chefs. “With every spoonful, it’s a surprise” admitted a Red Cross volunteer.
For the main course, Jorick suggested veal, which he wanted to be delicious. Visually, the chefs considered the dish classic but controlled. “I think the candidate wanted to play it safe and try to please as many people as possible by not taking too many risks.”, explained Philippe Etchebest. The opinions of the volunteers were unanimously positive.
Clotaire, for his part, offered a dish based on monkfish and celery enhanced with a pine flower condiment and a roasted yeast sauce. “Of all the main dishes tasted during the finals, it is one of the best mastered that I have tasted, at all levels”, admitted Chef Etchebest during the tasting. For the volunteers, it was a little more mixed. “There is a lot more risk taking in the ingredients used“, they expressed, visibly a little confused during the tasting.
The winning favorite
Although the chefs unanimously preferred Clotaire’s menu, the scores combined with those of the volunteers allowed Jorick to win with a percentage of 56.54% of the votes. He also wins a check for 56,460 euros.
