The great culinary competition has just ended after 14 weeks of competition. This June 7, 2023, M6 broadcast the final of the Top Chef competition, opposing Hugo Riboulet, cook in Philippe Etchebest’s brigade and Danny Khezzar, candidate led by chef Hélène Darroze.
During this final, which took place in the very chic George V hotel, the two candidates had to create a menu consisting of a starter, a main course and a dessert. Refined dishes which were then tasted and judged by the four chefs Hélène Darroze, Philippe Etchebest, Paul Pairet and Glenn Viel as well as by 100 Red Cross volunteers and by the association’s ambassador Adriana Karembeu.
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It was finally the young Ardéchois Hugo Ribolet who was crowned big winner of this new season with 54.19% of the vote. A percentage which is therefore equivalent to the amount won, i.e. 54,190 euros. Planet was able to collect his confidences.
Hugo Riboulet: I was 23 years old and I held the position of second in a 3-star restaurant. Each time, I set myself goals. I wanted to open something and I said to myself Top Chef is a real accelerator. I had never done a cooking competition and it always attracted me. I thought to myself why not give it a try.
Hugo Riboulet: My age has always been an advantage professionally speaking. When we are young we are carefree, we have nothing to lose, we have everything to gain. It’s a real plus, we have the mania and the desire. Sometimes it can destabilize the candidates, and that’s good (laughs).
Hugo Riboulet: Stress. I am not at all a stressed person, but I discovered a stressed Hugo at the start of the tests. The cameras, the journalists who ask us questions while we cook. The environment… It’s hard to acclimatize at first. As the competition progresses, we take our marks, our ease. When he has events that motivate and inspire us, it’s a treat.
Hugo Riboulet: I got along very well with Chef Etchebest. At the beginning it’s not easy because we have two very different cooking styles and by the time he understands mine and I understand his… What was good with the chef is that he is very competitive and so am I and it matched well. It was a real support.
Hugo Ruboulet: Yes, we were a great team. We have a group on WhatsApp and as soon as I’m in Paris, we try to see each other. That’s also why I entered the competition. Next to Top Chef, it’s a human adventure and that’s great.
Hugo Riboulet: Yes, we always have regrets, we can always do better. The team gave 400% and so did I. There is a small regret, on the dish, I wanted to make an essentially vegetable menu and I said to myself that we were going to add scallop protein and I think that was a mistake on my part.
Hugo Riboulet: It’s set in stone. We made a pact before the final, we said to ourselves that the winner would give 5,000 euros to the loser. A small symbolic sum so as not to leave empty-handed. It will be done as soon as I have the money… in small denominations (laughs).
