Quentin Mauro was crowned as the winner of the 16th season of Top Chef, against Charlie, during the final broadcast this Wednesday, July 2 in M6. This year, the participation was very special: in addition to the check, the winner also won the keys of an ephemeral restaurant, with the possibility of winning a star of the Michelin guide. Quentin Mauro unfortunately could not win it.
Two brigades, composed of former candidates of the season, faced in the kitchens of a barge in Asnières – South – Seine. Quentin surrounded himself with Grégoire, a semifinalist, as well as the couple’s couple, Charles and the Philippines. Charlie could count on Margaux, Claudio and Esteban.
Unlike the previous editions, it was not the Red Cross volunteers who evaluated the finalists, but a very demanding jury. Around the table, the prestigious chefs that gather, on their own, 57 Michelin stars, noticed the achievements of Quentin and Charlie. The obligation association were accompanied by six inspectors of the Red Guide.
A tight match
Nothing was played in advance among these young cadores. Quentin Mauro, 25, distinguished himself in the first minutes of the season, for the Frank flavors he proposed, but also for his personal history. During his portrait, the candidate of the Glenn Viel Brigade dedicated himself to his mother’s sudden death, when he was a teenager. Throughout the program, he was very close to his grandparents, who raised him and did not stop paying tribute to his family.
This is also what its strength is: its creative and very personal cuisine, knew how to move chefs and inspectors during the weeks. His “personal destruction” dish, dedicated to his mother, particularly marked the season.
“I began to cook when I lost my mother. I was 14 years old, he launched himself. It was this work that simply helped me to rebuild, clearly saved me.”
If Quentin was distinguished by his audacity, his dessert “Chocolat-Aubbergine” or even his breakfast “, the opposite of eggs of eggs”, his risk (too large) could also penalize it.
Which is not the case with Charlie Anne, 24. For his record, Paul Pairet’s foal was one of the favorites. Very attached to his Normandy, he knew how to impose himself for his cut and original kitchen, paying tribute to his native terroir. Dressed in the Inspectors Michelin, he won two favorites that allow him to automatically qualify in the quarterfinals.
With a view to the competition, it rose easily for the final, being noticed by daring associations. Like his famous Chou’Rege during Alexandre Mazzia’s test, three -star Marseille, in the final room: a burned cabbage, associated with a condiment with orange and seasoned with a coal oil.
As of tomorrow, Quentin Mauro will open its ephemeral restaurant in the same barge as that of the final. The establishment of Asnières-Sur-Seine, belonging to the Les Bistots Pas Parisiens group, will accommodate 40 covers throughout the summer.
Source: BFM TV
