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!

For the semi-final, it's the candidates themselves who set the rules of the game. It's all about strategy and creativity. The three semi-finalists have to propose a challenge to the other two, choosing a culinary theme that inspires them, but which could also destabilise their opponents.

Quarter Final

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.

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!

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.