If he showed a radiant smile when he participated in season 14 of
“Top Chef”
, Alexandre Marchon is currently going through more complicated times in his life.
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The cook, who was eliminated from the M6 culinary competition after eight weeks of competition, has just announced via a post on his Instagram account that he intended to sell his restaurant soberly named Marchon and located rue Saint Maur in the 11th arrondissement of Paris.
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And this, less than five years after its opening.
“It is with a heart as light as it is sad that I announce to you that I have made the decision to sell my restaurant.
After four and a half years of activity, I decided to turn this page of my life
,” he begins in a long text.
He then explains the reasons for this radical choice.
“Mainly because my desires have changed, because I am tired, because I went all the way, and I am proud of it, also because my certainties have been shattered, or because as Mbappé says: “has catering changed”?
“
I learned about depression there.
I experienced my greatest happiness and my deepest sorrows there.”
Alexandre Marchon on his Parisian restaurant
Alexandre Marchon then looks back on the small and great joys he has experienced in his establishment over the years but also on the harder times he has gone through, particularly during the Covid-19 pandemic.
“Thanks to this restaurant, in which I put all my heart, I learned the responsibility of having a daily address, the beauty of this profession, the hardness of this profession.
I learned the determination to succeed despite the pitfalls.
I learned about Covid without state help, about successes and praise, about failures and empty rooms, about choices that don't pay off and about unexpected happiness.
I learned that it's too much for one person.
I learned to question twice a day, ten times a week.
I learned the exhilaration of creating every day, of transmitting and sharing, the joy of seeing customers walk through the door, come and come back again.
I learned about depression there.
I experienced my greatest joys and my deepest sorrows there.
It is for all these reasons that I decided to turn this page.”
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In his long post, the chef also details his future desires such as
“taking time, stepping back, finding my balance in this profession, traveling, rediscovering the pleasure of cooking for the sake of cooking, creating intelligently and with a mind entirely dedicated to this art.
To think what will be next.
»
He ends his message by thanking one by one the people who shared his experience and worked in his restaurant but also his customers, specifying that
“a big party will be organized to celebrate the end of this great adventure!”