Michel Sarran is ready to delight your taste buds. After joining the eleventh season of The best bakery in France following the departure of Norbert Tarayre, the Toulouse star chef has agreed to travel the roads of France for a new edition, broadcast from this Monday January 6 on M6. To taste the breads and other specialties of the artisans, Michel Sarran will of course be accompanied by Bruno Cormerais and Noëmie Honiat. Delighted to share this exciting adventure with his acolytes, the 63-year-old chef can't wait to unearth the nugget that could win the competition. Before hitting the road, Michel Sarran engaged in Gala.fr. From his participation in the program to his cooking memories, this tasty interview is to be consumed without moderation!
Gala.fr: How are you approaching your second participation in The Best Bakery in France?
Michel Sarran : I approach it with the same desire as last year but with perhaps less apprehension. I was very well received by Bruno Cormerais and Noëmie Honiat. They really took the time to explain to me how the show worked. I feel a little more comfortable than in the previous season.
What do you like about this program?
Proximity. It is a program that is regional in the good sense of the word. We discover all the artisan bakers and pastry chefs who are the pride of all regions of France. These exchanges are always courteous, pleasant and without pressure. It’s a very good-natured atmosphere. I really like it.
Before being a jury for The Best Bakery in France, you are above all a starred chef. What meal defines you best?
It would be a sharing meal and necessarily generous. What matters to me is not really the content of the meal but rather the present moment. What does the bottle matter, as long as one is drunk.
What is the dish that takes you straight back to your childhood?
So that’s easy! It’s the chicken fricassee with onions that Pierrette, my mother, made. When I tasted it, I was just starting to walk. It's a dish that I often asked him for. Later, I learned to make this recipe when I worked with her in the kitchen. Today, I wanted to give him a little nod by revisiting his recipe. I gave it a little gastronomic touch by putting it on my menu.
What food do you hate the most?
There are several. On the other hand, I don't really have an appetite for offal, that's for sure! It's very special.
What is your guilty pleasure?
The truffle. I love this product because it embodies a region and a real place with real personality. However, you must succeed in taming it to be able to keep other foods alive around it. It's an extraordinary product.
“A successful recipe is linked to know-how”
What dessert do you love to cook with your loved ones?
Very simple things. It could be pancakes or Gers croustade with my grandchildren. It doesn't matter what the recipe is, the most important thing is the time we will spend together.
Have you been able to pass on your love for cooking to your grandchildren ?
They're still a little too small for me to tell (laughs)! The eldest is 6 years old and the youngest Sacha will be one year old. We like to do small workshops together. Jeanne, the tallest, likes to be in the kitchen. She loves having flour on her fingers and chocolate on the tip of her nose.
What is the magic ingredient for a successful recipe?
A successful recipe is not linked to a magic ingredient but to know-how. You can give lobsters to people who will sacrifice them for you with zero revenue. Conversely, you can give sardines to others who will make you dream.
Although the holidays are over, there are always leftovers. What bread goes best with foie gras?
It has to be real peasant bread. We're not going to go with a roll or a baguette. It has to be a large sourdough bread, with traditional flour and a well-formed crust. It can be lightly toasted to add a little more crispiness to contrast with the softness of the liver.
What about the cheese?
For cheese, I'm not too fond of round breads. With cereals or hazelnuts, it can still work. You really need a rustic flour mixture with a few walnuts or hazelnuts. It can do it!
More gingerbread or panettone?
Panettone. This is definitely one of my favorite party products. This year, during various filmings for The Best Bakery in France, I had the opportunity to taste absolutely delicious panettones.
Your essential for a successful meal?
The family. I prefer to have a good meal with my loved ones, even if it's around grilled sausages and salad.
What would be your next gastronomic challenge?
I don't know yet. I hope there will be some. Anyway, I hope this will be my next recipe.
