Change in the brigades!
Michel Sarran will have to return his "Top Chef" apron.
The Toulousain, which has two Michelin stars, was a juror of the M6 culinary competition for seven years.
He will be replaced by Glenn Viel, the youngest triple star in France since January 2020, the year in which he was also elected “chef of the year” by his peers.
The latter joins Hélène Darroze, Paul Pairet and Philippe Etchebest in the cast of season 13 of “Top Chef”, which will be broadcast in early 2022.
This is not the first time that M6 and Studio 89, a subsidiary of the group that produces the show, have decided to change the composition of the jury. In 2015, Michel Sarran had integrated a completely redesigned jury board. Cyril Lignac, Thierry Marx, Christian Constant and Ghislaine Arabian, who had been officiating since the start of the show in 2010, had given way. Jean-François Trap, also a historical figure in the culinary competition, remained until season 10, broadcast in 2019, when he was replaced by Paul Pairet. Spectacular events, increasingly prestigious guests ... M6 does everything possible not to risk tiring viewers.
Michel Sarran does not leave the chain so far.
M6 and Studio 89 underline "his passion, his implication and his excellence and are thinking about new projects for him", one says on the side of the chain.
"He participated in making the
Top Chef
competition
a unique benchmark in the culinary world", adds M6, which recalls that "by his talent, his professionalism and his desire to transmit, [Michel Sarran] has allowed talent to be revealed. of the kitchen of tomorrow ”.
Last year, the head of the yellow brigade was particularly attached to the candidate Pierre Chomet, eliminated at the gates of the semi-final.
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Of Breton origin, Glenn Viel appeared three times on the show last year. At the head of the three-star restaurant "L'Oustau de Baumanière", the first "Relais et châteaux" created in France in 1945 in Baux-de-Provence (Bouche du Rhône), the chef has developed a few inventions that have revolutionized the cooking: “seasoning pebbles”, concentrates of vegetables or shellfish that he grates on dishes to replace salt, or cooking by inertia. The 41-year-old chef has also received from the Michelin Guide the distinction of “Sustainable Gastronomy”, which rewards the commitment and actions put in place by 50 French gastronomic chefs who work daily for more sustainable cuisine. . What to make the mouths of viewers.
