“Top Chef 2022”: Wilfried Romain reacts to his elimination

Pascal ViLAPascal ViLA/M6

Wilfried Romain, the eliminated candidate from “Top Chef” responds.

TELEVISION – Paul Pairet loses again one of his protégés† After being eliminated for the first time, then returned to the competition after the sudden departure of LilianWilfried Romain has the kitchens of Top chef this Wednesday, May 4.

During this twelfth bonus broadcast on M6, the candidates were divided into two groups. The first four had to offer a unique tasting to American chef Mike Bagale, pioneer of ‘floating food’. The others had to tempt the most starred chef in the world, Anne-Sophie Pic, with a simple vegetable. Mickaël, Arnaud and Wilfried finished on waivers and collided with the duck breast during a last chance. Unfortunately for Wilfried, his duck meatballs and his plate of Asian notes failed to qualify him.

The candidate traveler from this thirteenth season has cooked all over the world. After starting in Luxembourg, he decided to go to Australia and then to South America, more precisely to Chile, where he worked in one of the best restaurants in the world: Boragó. Back in France he took positions in prestigious establishments such as the Mandarin Oriental or even L’Orangerie at the George V.

After his elimination, he agreed to answer a few questions from LeHuffPost.

At the time of your elimination of top chefyou said to leave without regret. Don’t you really have one?

Inevitably, I tell myself I could have moved on, but I don’t regret it. If I had left the first episode I would have. I’ve been competing for 12 weeks and it’s already great. I showed things and took risks that I liked. Even this last shot at the duck breast, it still makes me laugh to think I made duck meatballs. I tried to do the test the wrong way and it didn’t work, sorry. I might see it as a game before it’s a competition and maybe that’s one of my mistakes.

What exactly did you miss about this last opportunity?

Maybe success because I think those duck meatballs could have been great. When you do something like that, it has to be perfect and it wasn’t. So it does not forgive. And maybe sometimes I take the tests too coolly.

As for your relaxed attitude, some internet users have compared you to Adrien Cachot…

It’s funny because it’s the kind of thing I’ve never been told except on social media. Frankly, I don’t really care. I think we are still very different, Adrien Cachot and me. We are not going to lie to each other, he has a much better kitchen.

Thierry Marx bets on the right horses”

What were your motivations for participating? top chef

I thought it might be fun to do top chef† I bring Thomas Chisholm, who I worked with at the Mandarin Oriental, took part in 2021 and only good things came out of it. He advised me to pass the casting and I was hired. I went there to meet people, challenge myself and let great chefs taste my cuisine. It’s super interesting and educational because you learn things about yourself and your cooking.

We note that many candidates like you have worked with Thierry Marx at the Mandarin Oriental. Can we talk about a stable? top chef

Thierry Marx bets on good horses (laughs). I did work there with Thomas Chisholm, Mory Sacko and Martin Feragus from the tenth season. It was a few years ago and it’s funny to see all four of us participated in top chef† We were an awesome team there and I wouldn’t be surprised if other guys who’ve worked with us are taking part in Season 14.

Let’s go back to your journey on the show. You were first in the Reds for your first elimination, then you had the chance to replace Lilian in the Purple Brigade. How did you experience this return?

For once, I was a little disappointed that my career ended after eight episodes. I wanted to continue, but I had sincerely accepted the defeat to Louise. You should know that two hours have passed between my elimination and my return. I had time to call my brother to tell him it was over and a few hours later I messaged him announcing my return to the game. He was lost (laughs). It was great to come back but we still wonder if we deserved it. I remember Paul Pairet having very good words about this situation. I was like a phoenix rising from the ashes.

Paul Pairet adapts to each candidate”

In this episode you talk about a chemistry with Paul Pairet several times. What did it bring you?

For the record, he’s the chef I absolutely wanted to be with. So it was great to be on his team. What I find very interesting about Paul Pairet is that he adapts perfectly to each candidate. He is always on the council to bring us to our senses. I remember very well that during the tests I explained my idea to him and he took the time to think. He took a step back from what was going on in the kitchen and came back to see me a few minutes later. And that’s where he has that little bit extra that will help us move forward in the events. Besides, it shows on the screen, we were a good match.

Thanks to your victory with Mickaël and Arnaud in the restaurant war, you opened your short-lived restaurant Philo Saucisse. Did you expect so much enthusiasm?

It’s a delirium, we’re not going to lie. Shooting and winning the event is already great. But look the Philo Sausage concept come to life and display almost full every day, it’s crazy. I hadn’t necessarily thought about it because I was in some kind of bubble for the opening of the restaurant. After that, there’s another sausage menu, so we tell ourselves that people might be bored, won’t understand, or won’t be interested. But so far it’s going very well.

Do you have a shooting anecdote to share?

During Philippe Etchebest’s event in Bordeaux, the four of us left with Pascal, Thibaut and Sébastien. It was a very nice step between a visit to the city and a visit to the chef’s restaurant, which was not yet open at the time. I think he was very proud to share that with us and it was a very nice moment that I have fond memories of.

I will open my restaurant in 2023″

What are your future plans?

I am looking for a residence this summer. Then I will open my restaurant in the Paris region at the beginning of 2023. Small things happen too, but I prefer not to say too much to keep the element of surprise. In any case, I can tell you that I am very happy with the ongoing projects.

A little prediction for the final?

Without hesitation Mickaël and Louise. Mickaël, because he is a very complete cook, who refuses nothing and is very solid. Louise because having worked with her in the brigade makes her a great candidate with a very good cooking philosophy. Plus, I’d love it if a girl goes to the finals because there’s only been two winners since the start of top chef† For me it’s not just the technical side that comes into play. I like judging people on the human side and I think, humanly speaking, they both deserve to go the extra mile. Moreover, I saw that Thibaut copied me for the prognosis (laughs).

See also on Le HuffPostWhat do Stéphane Rotenberg and the chefs eat on the set of “Top Chef”?

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