At the age of 20, Manon has achieved an exemplary career in "Le Meilleur Pâtissier".
Over the weeks of competition, the young woman, who is studying dietetics, has delighted the taste buds of the jury with her pastries as refined as they are healthy.
She even broke the record for blue aprons won in a single season... During the final, where she faced Nils and Benjamin, she succeeded in each of the tests and was able to seduce Mercotte, Pierre Hermé and Cyril Lignac who have designated the big winner of this eleventh season of the amateur competition.
To discover
Miss France 2023: discover the official photos of the 30 candidates
Read also "Between them there is something, that's for sure": Adelina and Benjamin reveal how they formalized their couple in "The Best Pastry Chef"
TV MAGAZINE. - How did you react ?
MANON.
-
I can't wait to see the pictures because honestly, I don't really know anymore.
So many feelings raced through my head at that moment... I couldn't believe it, I was happy and all the fatigue from the competition was gone.
It was a crazy feeling.
What does it mean to you to win this show?
I have been a fan of the “Best Pastry Chef” for a long time, so this represents a dream that seemed unattainable to me.
I felt like it was something unreal that only happens to other people so it's really awesome.
Read alsoMercotte: "I watched Orange Is the New Black and Emily in Paris during the filming of 'Meilleur Pâtissier'"
How was the final?
Very good, I was so happy to participate!
I told myself that it was my last moments in the tent, so I had to make the most of it and give the best of myself.
And that took all the pressure off me!
I was also lucky that all the events went well.
Pierre Hermé judged the last event, how did you feel?
I was scared !
Pierre Hermé is the chef who impresses me the most with his presence and his work.
I was stressed to meet him but he is an extremely caring and kind person.
He gave me advice and was very attentive.
It's an honor that he tasted my cake...
You were facing Nils and Benjamin, what did you think?
Nils is a candidate I really like but have feared from the start.
He has an incredible technical level.
Benjamin, who also has a crazy level, has increased in power over the events.
He was where we least expected him.
But there was a really great atmosphere and great benevolence during this final.
We got along so well that they were both happy with my victory and, like them, I would have been happy if they had won.
Manon, Marie Portolano, Benjamin and Nils on the day of the “Best Pastry Chef” final Marie Etchegoyen/M6
What were your assets during the adventure?
I think I brought something different with my healthier alternatives.
I was also able to manage my emotions throughout the competition by staying positive and focused on my goal.
When things didn't go as planned, I managed to bounce back.
I was also fast during the races, maybe that's why I managed to go far.
“I discovered myself on this show!
In general, I am a stressed person and I have discovered this faculty that I have to take it upon myself and to manage my emotions.
»
Manon, winner of the "Best Pastry Chef"
Where does this zenitude come from?
I don't know, I discovered myself on this show!
In general, I am a stressed person and I have discovered this faculty that I have to take it upon myself and to manage my emotions.
I surprised myself.
This show made me evolve personally.
Now, I know that I manage to manage the pressure so, each time something stresses me out, I say to myself: why not give it a try, at worst it won't work...
You broke the record for the number of blue aprons, what does that inspire you?
I would never have had the pretension to think of having so many… I gave it my all and it succeeded.
I was super happy and that reinforced my idea that I had my place in the competition.
Read also“All in the kitchen”: behind the scenes of the show with Cyril Lignac
How was the atmosphere on set?
I was pleasantly surprised because, with the competition side, I had the idea that it might be tense.
Finally, the atmosphere was great, which allowed me to be relaxed because I don't like when there is too much competition.
We were more into mutual aid and support than putting obstacles in the way.
I had a crazy adventure.
I got on well with everyone and was particularly close to Cléo, Nils, Adelina and Benjamin.
We have forged very strong ties and we are still in touch.
Did you know during filming that Adelina and Benjamin were together?
We guessed it over time.
You had to be blind not to see their little game (laughs)!
They are so cute and it's cool to follow the beginning of a love story.
“I fell in love with Marie Portolano, she's an incredible person who helped us a lot”.
Manon
What links have you forged with Cyril Lignac, Mercotte and Marie Portolano?
We saw them for two months!
Cyril Lignac and Mercotte give us advice, so a certain closeness has been created.
Marie Portolano is the one with whom I have forged the most ties.
I had a real crush on her, she is an incredible person who helped us a lot.
She supported us during the two months of filming with good humor.
She really helped make this adventure amazing.
We continue to give each other news.
Are you satisfied to have succeeded in changing Cyril Lignac's opinion on healthy pastry?
It was a challenge to surprise Cyril Lignac and a challenge to show that it was possible to balance cakes with healthier alternatives.
During the tastings, Cyril Lignac was surprised and he liked my cakes.
Getting him to change his mind is a small personal victory.
I am also happy to have been able to convey this message.
You won the “On the way to the best pastry chef” program upstream, why did you register?
I baked a lot and my dad encouraged me to take part in the casting.
I accepted on a whim and it worked.
I think that having participated in this program helped me during the first test of the competition because I was perhaps a little less anxious than the others.
I had already experienced an ordeal in the tent and I knew how it happened.
How was your passion for pastry born?
A bit of needle thread.
I am a very manual person and I always liked to make cakes with my grandmother and my mother, but it was not a passion.
It was during confinement that I started to take more interest in it and to bake a lot more.
Then, it became a passion that occupied part of my weekends and my week.
When I found out I was in "Le Meilleur Pâtissier", I baked five hours a day to be ready for the two months preceding the shooting.
Read alsoChâteau de Neuville, blue apron and second chance: “The Best Pastry Chef” ready to celebrate its 100th
Diet studies, how did you do?
I was in second year and I had to take my exams in June but they fell during filming so I couldn't take them.
I was supposed to redo my year but, with all my projects, I decided to put my studies on hold until the next school year.
What are they ?
There is the release of the book which is something incredible.
I really like to share so I'm going to be very present on social networks, I even launched my Youtube channel.
I also opened a pastry workshop in Montpellier and I will launch another virtual one at the beginning of January.
Ultimately, my dream would be to open a tea room with healthy pastries.