From this evening at 6.35 p.m., “La Meilleur Bakerie de France” is making a comeback with a bang to celebrate its 10th season on M6.
A real audience success with an average of 1.8 million viewers, the show continues to evolve, as explained by Norbert Tarayre, at the helm of the program with Bruno Cormerais since the launch: "
This season, we brought back a little bit of woman named Noémie Honiat who was with me on Top Chef in 2014. She's a great pastry chef!
She will go to the bakers with Bruno Cormerais while I will be with the producers to impose a test on the bakers: Norbert's challenge.
They will have to make creations with improbable regional products such as mussels, goat cheese or Bénédictine from Fécamp.
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Committed to defending the terroir and artisan bakers, Norbert Tarayre has been criss-crossing France long enough to see that the problems are piling up.
While some bakers and restaurateurs are going out of business because of the rising energy bill, he rants: "
The problem today is not only Macron but everything his predecessors did not, namely to preserve craftsmanship.
Today, we find ourselves with bills that will sometimes go from 5,000 to 50,000 euros for electricity!
Everyone is in danger.
Really I call on the government to look into the matter, with or without McKinsey.
Because you really have to worry about what's going to happen...
"
“My biggest shame in the kitchen is having put 8,000 euros worth of truffles in the trash!
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Norbert Tarayre
Referring to the new season of "Best Celebrity Pastry Chef" which he will co-host with Mercotte from Wednesday on Gulli, Norbert Tarayre admits to getting along wonderfully with his accomplice, despite the absence of Cyril Lignac: "
Cyril's aura is still above us and Mercotte.
She adores Cyril but she also likes that I go all out and say what I think.
I love her, Mercotte!
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Finally, when discussing the good and bad times of his career, Norbert Tarayre tied his meeting with Bernard Loiseau and his participation in “Top Chef” to the radius of the best memories.
As for the worst, he did not hesitate for long: “
I entered the Ritz as a clerk with Michel Roth.
And, as I didn't go to cooking school, I put 8,000 euros worth of truffles in the trash because I didn't know what it was!
My biggest shame in the kitchen...
”, he adds, laughing.