The big day has arrived for Danny Khezzar and Hugo Riboulet, the finalists of season 14 of "Top Chef". The cooks will compete this Wednesday, June 7 in the final round of the M6 culinary competition. Both will have to prepare a starter, main course and dessert for the 100 Red Cross volunteers and the four jurors, each assisted by five former candidates.
The creation of the menu on the return train
A challenge for which they each prepared in their own way. The two men, who finished the semifinals on Thursday night, returned home on Friday morning. They had very little time to design the food they would serve on the night of the final. "It was super fast because we had to send the cards for orders on Monday morning," Danny explains. Hugo went head-to-head: "I wrote my menu during the three-hour journey. On Saturday morning, I was at 7 a.m. at the restaurant to start testing." The young man was able to enjoy the kitchens of the "Clos des Sens" three-star establishment in which he officiated to perfect his preparations. He also asked his colleagues and superiors how they felt about his creations. "I made the teams and the chef taste everything so that they could give their opinion, first on the menu in writing and also on the taste," he continues. I asked as much advice as possible from all the acquaintances I had. I think you have to know how to surround yourself. This collegial spirit is very important in the competition. »
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Forbidden and frustration
On Danny's side, things have been more chaotic. The young man, who regained his place in the competition thanks to the "Secret Kitchen", experienced a large disappointment regarding his menu. "I started with a crazy idea: to propose a lobster from tail to head using the tail as a starter, the claws for the dish and the head in the dessert," he explains. It was very interesting but I couldn't do it, the production refused because Hugo had also chosen to make lobster. She banned both of us from this product. It frustrated me because I had to change my whole menu. I bounced back as best I could by finding something else and sending my data sheets without testing. I didn't even tell my chef Michel Roth about my menu. »
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Very personal menus
After sending their menus to the production, the two candidates then had a whole week to perfect their recipes and practice. Danny, on the other hand, preferred to rest. "I didn't train at all, I created everything on site on the day of the final," says the cook. I was ultra-tired after "The Hidden Brigade" and the rest of the contest so I rested. I needed that break and I think it was better to arrive a little fitter. In
the end, Dany and Hugo came to the final with a menu that represented their personality. Hugo favoured plants and seasonal products. "I wanted to satisfy as many people as possible while trying to give emotions to the guests," he says. Danny, for his part, also put a lot of himself into the dishes he created, multiplying technical challenges to try to surprise the Red Cross volunteers. "I chose risk, a bit in my image," he continues. Who will seduce the guests the most? Verdict tonight on M6.