They will kick off the fourteenth season of “Top Chef” on Wednesday evening on M6.
Glenn Viel, juror for the second time, and Philippe Etchebest, nine seasons on the clock, were the guests of "Buzz TV" on Tuesday, the day after the Michelin Guide's decision to demote Guy Savoie and Christopher Coutanceau.
The chefs, themselves subject to the Red Guide, reacted.
To discover
“Koh-Lanta, the sacred fire”: date, candidates, news… Everything you need to know
Read also3-star chefs Guy Savoy and Christopher Coutanceau downgraded by Michelin
"
It's always a surprise in truth
," says Glenn Viel, whose restaurant l'Oustau de Baumanière in Baux-de-Provence is crowned with three stars.
“
The Michelin inspectors are there to do their job.
We do ours and every year we have our share of surprises”
, adds this enthusiast who, like Philippe Etchebest, has not recently visited the Paris mint at Guy Savoie.
“
It is difficult to judge insofar as we have not tested the restaurants either
”, completes the host of “Nightmare in the kitchen”, cautious.
“
It would be unfortunate if I lost my star at Maison Nouvelle in Bordeaux
”
Philippe Etchebest
“
We replay our title every day
,” recalls Philippe Etchebest.
“
It's a perpetual game.
It's difficult, it can be exhausting.
When you enter this course, you accept it.
We know that there is pressure and we have to manage it.
When you get to three stars like Glenn, the worst that can happen is to lose
,” he continues.
What about their respective restaurants?
Glenn Viel has not been contacted by the Michelin which means that he retains his third star.
Philippe Etchebest, on the other hand, does not know if Maison Nouvelle in Bordeaux will maintain the star obtained last year.
“
I aspire to go further.
It would be unfortunate if I lost her …
“, recognizes the star of M6.
Reply next week.
Read also "It's always benevolent, but sometimes it weighs": Philippe Etchebest sometimes regrets being famous
Still on the set of "Buzz TV", Philippe Echebest returned to the controversy of this weekend, born after the publication of one of his videos on Youtube where he gave the recipe for quiche Lorraine.
Some Internet users cried "
heresy
" when they discovered that he included Gruyere cheese in his preparation.
Laurent Miltgen, custodian of the "quiche Lorraine" brand, was moved by it in
L'Est Républicain
.
"
It's the 'quiche Lorraine gate', I've seen it happen all weekend
", confirms the person concerned.
“
In the video, I warn fans and purists of quiche Lorraine, I could already hear them crying foul.
And it worked, you saw!
It's incredible all the same
”, is surprised Philippe Etchebest.
"
We try to make smoke without fire, it's the court, the guillotine
", annoys Glenn Viel.
“
I put cheese too!
“, he adds.
With irony, Philippe Etchebest concludes: “
Unfortunately, we don't put what we want in the quiche Lorraine!
»