Blessed bread! On the occasion of the return of “La Meilleure Boulangerie de France” on M6, Monday from 6:35 p.m., 20 Minutes spoke with the passionate and exciting Bruno Cormerais. The best worker in France and co-presenter of the Six gastronomic show since its beginnings says more about the coming season, his taste for transmission and bread and his projects.
Twelve years already! Do you still feel the same flavor for “The Best Bakery in France”?
Twelve seasons already, it goes by quickly! We didn’t necessarily believe in it at the launch, we were gone for six weeks… But, today, it’s a great success and I’m very happy that it continues. It’s nice, because from the start, we’ve remained the same team. There is this summer camp feeling, a great atmosphere. And then, I really like meeting the people who make our local products. They are both passionate and exciting people.
So you’re leaving for almost six months of adventure. Growing success, not too disappointing?
Twenty-five weeks for this new season… We are going to special places and we have decided to break away from the usual cartography. We don’t go around France less than twice! We started filming in May 2024, and we will finish in May 2025. It’s not easy to schedule twenty-five weeks, but we can plan ahead. My priority is the broadcast, even if I still have a bakery activity. I have partners, I’m not at the bakery every morning.
Among your traveling companions, Norbert Tarayre will be with you again, in the oven and in the mill…
I’m delighted to have him back, we spent seven years together on the show. We know each other very well. He had other activities. In the program, he brings his vision and his expertise as a cook. Noémie [Honiat] has two young children and a lot of activities at the same time, so twenty-five weeks was a bit difficult for her. Norbert Tarayre therefore returns to replace her from time to time.
You have been at the helm of the program for twelve seasons now. How was your association with M6 born?
The channel came to get me when I was in Bussy-Saint-Georges [Seine-et-Marne]I had just created my business. Then, from meeting to meeting, from casting to casting, M6 told me ”Bruno, it’s you who we selected and, if you like it, we’ll take you for six weeks with us in adventure”. Over the seasons, we went from six to eight, then nine, eleven, fifteen and today, twenty-five weeks, due to the success of the program. It’s nice, even if I don’t know of any other shows and I wouldn’t do others, well I don’t think so.
Do you have any other TV projects in the works?
Other projects? ”The Best Bakery” already takes up a lot of my time. We always have ideas, we exchange… We’ll see later. But for now, there is nothing.
« “We put the bread back in the center of the table. It was necessary, among other things, to explain that the French baguette did not make you gain weight. » »
This season, bread will be in the spotlight in the program. Bread… blessed for this product?
Bread has never been cooked this much. Today, we are talking about the digestibility of sourdough and minerals. We put the bread back in the center of the table. For years, bread was poorly perceived, we suffered from a study of medicine which focused, at the time, on the most consumed bread in the world which is sandwich bread. It was then necessary to explain that the French baguette did not make you gain weight. Throughout the seasons, we try to explain how bread keeps, why we make bread with seeds, why we work with a particular leaven.
In a way, you are going on a campaign for bread…
Yes. Beyond entertainment, there is information for the general public. People tell me: “Bruno, we are rediscovering bread with the show”. It was time to talk about bread, the basic food. Today, it is the first cooking step in the world and there is even a sort of competition between the artisans. Because, you should know, it takes eighteen hours of work to obtain a good traditional baguette.
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