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.

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.

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.

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.