"I'm not going to talk too much because I'm under the emotion of your departure, it's quite rare", blows Paul Pairet who sees his last candidate leaving, Lilian, on Wednesday, after a final chance on the pear.
"Thanks to
Top Chef
, I got my foot back in the business a bit", slips the latter, "proud of his career".
It must be said that the young man had not cooked for two years, becoming a supermarket manager during the health crisis.
“You almost have to make the promise to come back to this profession, his brigade leader told him.
You have all the dispositions to succeed, and that is what I wish you with all my heart.
»
"I'm a sucker, but I'm not going to let you win, because I'm a storm", had launched him while having fun at the start of this last chance Sébastien, the Orange from Glenn Viel, who turns out to be more and more in the contest.
He seemed freed from a weight this time.
With a surprising poached pear, and above all a caramel sauce that surprised the jury, the boy still scored points.
Above all, he was entitled a little earlier to a special mention from the Dane Rasmus Munk.
The chef had asked them for a shock dish to convey a message.
An impressive test.
By presenting on a slate a dessert in the form of a bloody satchel to warn against school harassment, Sébastien knew how to touch the young star.
“It really moved me, it's something that I really experienced, explained this one.
I will remember it for a long time.
»
The shock dishes of the Philo Saucisse team
It is also because Sébastien was mocked by his classmates, in boarding school at the hotel school, that he took up the subject.
"People made fun of me and suddenly it was not easy," he says.
This smile, this joie de vivre that he displays, "it's a weapon", he confides again.
"When you smile, you don't have the impression that you're sad, I've never shown it, I've always kept smiling," he continues.
If today, a child tells his parents that it's not going well, it's all won.
»
Special mention, therefore, but the direct qualification goes to Bleu Mickaël and Orange Arnaud, the last two representatives of the Philo Saucisse team, it should be noted.
The first for a pork carpaccio presented on an animal skull with a juice slipped into a syringe, to warn against intensive farming, “a shocking and very theatrical presentation”, greeted the Dane.
The second for an even more shocking dish, a dessert in the shape of a drop of blood served on a stainless steel tray.
It was necessary to pour a coulis from a bag of blood hung on a gallows, atmosphere "Emergencies"!
"It's a theme that touches me a lot, I lost my mother to leukemia", confided Glenn Viel to his candidate.
The realization will also seduce the guest conductor who prefers these two proposals to the others, which are just as shocking.
Thus black oysters depicting lungs blackened by Lilian's tobacco, Pascal's four bites, presented in an apocalyptic landscape to talk about forest fires or even Louise's edible earth full of insects who wanted to warn about famine...
The rise of Louise
The latter will shine during the second event proposed by Dominique Crenn, a three-star Breton in San Francisco.
She asks them to sublimate the shells, these “jewels of the sea”.
A sequence in front of which one salivates and one piques the ideas in the ways of preparing the shells… Lilian proposes a Saint-Jacques whose shell is closed by a trompe-l'oeil in tile of buckwheat… which lacks texture.
Sébastien a scallop carpaccio whose flavor is hidden by too strong a juice.
Direction the last chance for them.
The only three-star female chef in the United States congratulates Pascal, the youngest, for his two courses, a simple scallop and a shellfish ravioli.
“Tradition with innovation on the plate is quite incredible,” she says.
But it is to Louise that she delivers her crush, for her smoked razor clam carpaccio, clam risotto and her crab bisque.
A bisque so powerful that it made Hélène Darroze cough at first.
On this wise advice, the last woman in the running in the competition softened this bisque, gaining in nuances and complexity.
And a crush!
Which leaves Darroze completely speechless – we love this face!
- which takes a little time to realize before exploding with joy.
"I think it's the best day of our lives for both of us", ignites the chef with six Michelin stars.
After last week's bang, Louise is gaining momentum.
