One of the most popular chefs in Marseille.
Valentin Raffali
is one of the candidates for the fifteenth season of “Top Chef” which began on March 13 on M6.
“And you are already the darling of the public”
, launched Yann Barthès this Friday evening while he received the 28-year-old man on the set of “Quotidien”.
Imbued with naturalness and moving honesty, the chef admitted feeling a certain pressure.
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“It impresses me to be there, I prefer to be very honest
,” he admitted.
And his stress did not ease after the sequence of the cooking show broadcast on the set where the young man talks about his childhood.
“I lost my father as a kid, I had cancer as a kid.
That's why I can't see out of my right eye.
My eye was removed so I wear a prosthesis, I'm used to the hassle.
»
And if the extract was widely applauded by the audience of “Quotidien”, it did not help Valentin to begin the interview.
Also read: Injury to a candidate, declaration of love, eliminations: what to remember from the first episode of “Top Chef”
“I’m losing my means a little”
Yann Barthès asked him about his difficulty in presenting intimate aspects of his life, to which the guest began to respond:
“uh... there is an introduction from everyone... well I mean ... oh I am sorry"
.
And to continue:
“I’m very embarrassed, I thought it would be easier for me to talk to you”
.
The presenter then tried to reassure him by saying that he simply had to speak naturally.
“No, but when
,” he continued before interrupting himself again:
“oh I’m really sorry, I’m losing my temper a little
. ”
Always with a benevolent look, the journalist from “Quotidien” relaunched him on “Top Chef” itself.
“When we start the adventure, we introduce ourselves and I had to talk about my life.
My cancer can be seen in my eye.
I have always been very modest [...] but I told myself that it was an important message to get across.
This is the first time in my life that I'm talking about it so maybe that's why I'm embarrassed tonight."
And the young Marseille native can count on unfailing support from “Top Chef” aficionados.
" It's a lot.
It's been two weeks since it started, and I'm receiving lots of very, very positive messages.
I'm not used to that because when you're shy and modest, it's something you sometimes hide.
But with time we grow and we become proud of it.
»
The chef of the Livingston restaurant in Marseille then quickly got the upper hand on his stress by developing the
“free, intense and creative”
concept of his restaurant opened more than two years ago.