Top Chef Season 17, Episode 12: Episode 12: Révolutionner la dégustation et la boîte noire

Émission 1 :La comfort food à la montagne - Tignes Part 01&02

109 min

La gastronomie de la plage - Le Touquet (Part 01&02)

Freshly caught fish simply grilled, light salads, ice cream cones and gourmet doughnuts are just some of the treats you can enjoy at the beach. It's a playground that today's top chefs are increasingly investing in! They set up shop by the sea, keeping their dishes simple but adding their own boldness and gastronomy. This is the case for Alexandre Gauthier with his gourmet beachfront hut, where you can find seafood platters, fish and chips, sweet doughnuts... But also for Christopher Coutanceau in La Rochelle, Éric Frechon in Biarritz and Pierre Gagnaire in Châtelaillon Plage.

108 min

Émission 3 : Hommage à Paul Bocuse - Abbaye de Collonges (Part 01&02)

Nicknamed the ‘pope of gastronomy’, Paul Bocuse reinvented French cuisine with a revolutionary idea: getting chefs out of their kitchens and into direct contact with diners. Carving dishes at the table, flambéing, and culinary sleight of hand: the chef thus became the star of a real show, much to the delight of diners! Today, the greatest chefs of the new generation are following suit: Jérôme Banctel, in his Parisian palace, or Jordi Roca… Chefs are “breaking down the wall” of their kitchens!

111 min

Émission 4 : Petits prix, grands plats ! - Marché de Puteaux (Part 01&02)

These days, more and more Michelin-starred chefs are offering set menus for under 50 euros that are still truly gourmet! This week, Philippe Hardy, France’s most affordable Michelin-starred chef, and Cédric Burtin take the contestants to the heart of Puteaux market. They’ll have to create a starter and a main course featuring a protein, all on a tight budget, to prove that great dishes can be made on a shoestring.

111 min

Émission 5: les MOF - Cirque Jules Verne d’Amiens

Technique, rigour, precision of movement… this week is all about excellence with the Meilleurs Ouvriers de France. As true guardians of French culinary expertise, they embody an ideal to which many chefs aspire: one day winning the prestigious blue, white and red badge. For this fifth week of the competition, the contestants will experience a true immersion in the world of the MOF competition. Off to the Cirque Jules Verne in Amiens, transformed for the occasion into a culinary arena where they will face a marathon of technical challenges.

109 min

Émission 6: The Restaurant War - Children's Menus

With François-Régis Gaudry and Charles Patin O'Coohoon Top chefs know full well that children are the customers of tomorrow. To cultivate their palates from a young age, more and more fine-dining restaurants are now offering proper children’s menus. Gone are the days of endless nuggets and chips and simple half-portions of adult dishes: children are now entitled to creative, tasty and balanced meals, designed especially for them.

110 min

Émission 7: Who can beat France’s top pastry chefs?

106 min

Émission 8 : spéciale surprises ! - Jardin d'Acclimatation

Everyone knows it: top chefs love to surprise their guests! Behind every exceptional dish lies a story, an emotion, and sometimes even a genuine surprise. But the surprise doesn’t stop at unexpected combinations. Chefs also seek to evoke a powerful emotion during the tasting: that of a memory resurfacing, a Proustian madeleine that sends shivers down the spine. The contestants are heading to the Jardin d’Acclimatation for a day full of surprises. Surrounded by their loved ones and joined by chef Adrien Cachot, they begin by creating a dish brimming with emotion, in the style of a ‘Proustian madeleine’, before moving on to work with unexpected combinations featuring cauliflower, which they must pair either with chocolate or blueberries.

107 min

Émission 9 : produits ordinaires, plats extraordinaires

110 min

Émission 10 : 24h dans un palace - The Peninsula Paris

109 min

Episode 11: Street food - Communale Saint-Ouen

Welcome to 24 hours dedicated to street food – gourmet, creative and accessible cuisine to enjoy on the go. It is within the culinary and cultural hall at the Saint-Ouen docks that the contestants will have to rise to the challenge: to reinvent street food and win over both the judges and the public. On this occasion, the two winners of the parallel competition will return and rejoin the competition alongside the remaining contestants. To support them, Fabien Ferré and Yoann Conte, the chefs from the parallel competition, as well as François-Régis Gaudry, Mina Soundiram and several leading food influencers, will be on hand to offer their insights and expertise. Food influenceurs invités: Monsieur Thomas, El Piex, Le guide ultime, Le Paris food Alex, Poopiblh, Le Paris d'Alexis, Le street foodist, Imperatrice Wu, Alix Grousset & Saskinax.

110 min

Episode 13: Quarter Final - L'Orfèvrerie

There are now just four of them left, and to secure a place in the semi-finals, two daunting challenges await them. First challenge is a dizzying challenge: to create a dish built around a single texture. Then the second challenge is a challenge that is as demanding as it is creative: elevating an everyday product that is all too often overlooked: stale bread. This task will require both inventiveness and technical skill to transform this symbol of anti-waste cooking into a true gourmet dish. Judging these creations will be four exceptional chefs: Marcel Ravin, Dimitri Droisneau, Alan Taudon and pastry chef Michael Bartocetti. The final challenge, which is an elimination round, is to create a gourmet dish using mackerel. At the end of the evening, one contestant will leave the competition and only three of them will continue their journey towards the title of Top Chef!

106 min

Episode 14: the Semi-Finale

In this semi-final, the last three contestants face off in a brand-new format: each challenges their opponents by setting them a culinary task of their own choosing. The three challenges: First challenge: to make a tricolour ravioli without artificial colourings. Second challenge: to cook snails without cargolade or maître d’hôtel butter. Third challenge: prepare a boneless stuffed poultry dish, without sauce. Following these three technical challenges, the five judges, joined by guest chefs Pascal Barbot, Pierre Gagnaire and Guy Krenzer, will decide between the contestants to select the two finalists who will compete in the Top Chef grand final.

108 min

Episode 15: The Final

It is in the prestigious setting of the Four Seasons Hotel George V, an iconic luxury hotel awarded six Michelin stars and a Green Star, that the two finalists come together for the final round of the competition. Their challenge: to design and create an exceptional gourmet menu comprising a starter, a main course and a dessert, capable of winning over the palates of 100 Red Cross volunteers as well as those of the five chefs on the jury. For this exceptional final, Adriana Karembeu, Red Cross ambassador, will be present throughout the evening alongside the invited volunteers.