The Belgian Mallory Gabsi, 21 years old, reached the semi-final of Top Chef on M6 this year.
Have you dreamed of it? Kitchen nightmare did it. Mallory Gabsi , candidate of the last season of Top chef and darling of the fans of the culinary competition, will support Philippe Etchebest in the program broadcast this Monday evening on M6 . He will come to the aid of a restaurateur in Epoye (Marne), riddled with debt and having a hard time getting out of it despite the help his son is trying to give him.
“I didn’t hesitate at all. At my age, it’s a great experience. It’s always nice to be able to help people, ” 20 Minutes the Belgian of 24 years. His mission was to compose the recipe that the restaurant manager will have to reproduce and to ensure that all the recommendations made have been understood.
However, do not expect Mallory to put pressure on the candidates in the manner of Philippe Etchebest . “Him, it’s a bit the bad guy, he has this image in
If he considers that Philippe Etchebest is “not really replaceable” in Nightmare in the kitchen , Mallory would like to have his own show, like Noerbert Tarayre, formerly of Top chef which will return to the air in January on M6 for a new season of The best bakery of France. “There is a way to do a lot of cool things, it remains to find what”, notes the one who is nicknamed Malou. One thing is certain: he does not want to limit himself to presenting recipes. “It’s good, but it’s become commonplace. You type “recipe” on the Internet and you find some 05. . “
“You have to have balls to open a restaurant today”
140 ° Street, climbed this summer with Adrien Cachot his friend from Top chef. Launched on a barge in Paris, it had closed after five days, a victim of its success. The establishment planned to serve 190 covered but was stormed by the greedy. “We are working on the 140 ° with Adrien, we are waiting for opportunities, but to open a restaurant today , excuse me the expression, it is necessary to have the balls “, continues Mallory Gabsi who concedes that being forced to immobility because of health crisis” begins moral ”. “I am a hyperactive person, I move all the time, there I am at home… What comforts me is that to tell me that I am not alone in this, there are lots of people who are going through the same thing. “For restaurateurs, confinements and curfews undeniably represent another kind of” nightmare “in the kitchen. Pending such an exhibition on the small screen, the young man devotes himself to writing a guide which should be released this summer. “I talk about myself and I give my grandmother’s recipes”, he announces. This editorial work allows him to keep busy because, on the catering side, his projects are on hold. “With the Covid – 10, I’m a little afraid to get into things that are going to be blocked later. And I don’t feel like drawing a crowd to one place, with the coronavirus, now is not the time. »No doubt that in saying this, he has in mind the contrasting experience of his ephemeral chip shop,