The culinary competition show Top Chef returned for its 16th season on M6, with the second episode airing on April 2, 2025. This week, seven new contestants entered the kitchen, eager to impress the esteemed panel of judges and secure a spot in one of the coveted brigades. The episode revolved around the iconic 'coeur coulant' challenge, which tested the creativity and technical skills of the aspiring chefs.
Judges Philippe Etchebest, Glenn Viel, Paul Pairet, and Stéphanie Le Quellec were on hand to evaluate the contestants' dishes, with each chef selecting a candidate to advance to the next round. The stakes were high, as the season's winner would have the opportunity to earn a Michelin star by opening a pop-up restaurant evaluated by real Michelin inspectors—a first for the show.
Among the standout performances was Charlie, a 24-year-old contestant who created an audacious dish featuring a duck head filled with a 'coeur coulant.' His bold presentation sparked a mix of surprise and shock among the judges and viewers alike. "I wanted to do something spectacular," Charlie explained, although he admitted that he ran out of time to properly cook the dish, leaving the judges unable to taste it. The reactions on social media were swift, with some viewers labeling the dish as "disgusting" and "morbid." One user remarked, "The duck head on the plate with the eyes still open is not art; it's horror," highlighting the polarizing nature of his culinary choice.
Sean, a 29-year-old chef from Copenhagen, also made waves with his dessert called 'Heart of Darkness,' inspired by Joseph Conrad's book about colonialism. Paul Pairet praised Sean, describing him as an "intellectual of cuisine" and expressing a desire to see more candidates like him on the show. Stéphanie Le Quellec echoed this sentiment, calling Sean an "alien" and predicting that he could go far in the competition.
Another notable contestant, Grégoire, a 29-year-old sous-chef from a triple-starred restaurant, took a different approach by attempting a savory inverted floating island. His creativity impressed the judges, and he was selected by Glenn Viel to join his brigade.
Margaux, 34, showcased her skills with pumpkin gnocchi shaped like pumpkins, featuring a black garlic and alpine cheese filling. Her dish demonstrated a unique blend of flavors and artistic presentation, earning her a spot in the competition.
As the episode progressed, the pressure in the kitchen intensified, with each candidate aware that their future in the competition hinged on their ability to execute the challenge flawlessly. The judges were not only looking for technical prowess but also originality and flavor coherence.
After the first challenge, five contestants secured their places in the brigades. Philippe Etchebest selected Claudio, a 34-year-old executive chef from a Parisian palace, while Hélène Darroze chose Steven, who adeptly managed the spices in his dish. Stéphanie Le Quellec opted for Sean, and Glenn Viel welcomed Grégoire into his brigade. Paul Pairet, after a competitive selection process, ultimately secured Charlie for his team.
As the brigades took shape, the excitement continued to build. The complete line-up for the season includes:
- Philippe Etchebest's blue brigade: Charles and Claudio
- Paul Pairet's violet brigade: Esteban and Charlie
- Glenn Viel's gray brigade: Quentin and Grégoire
- Stéphanie Le Quellec's orange brigade: Noé and Sean
- Hélène Darroze's red brigade: Philippine and Steven
Additionally, Noémie entered the competition without a brigade, adding to the intrigue of the unfolding season.
The episode not only highlighted the contestants' culinary talents but also underscored the emotional and psychological challenges they face in the high-stakes environment of Top Chef. As the competition progresses, viewers can expect more surprises and creative dishes that push the boundaries of culinary art.
With the formation of the brigades still in progress and the mysterious stakes of this season yet to be fully revealed, fans eagerly await the next episode to see who will rise to the occasion and who might falter under pressure. The journey to becoming the next Top Chef continues, promising excitement and culinary innovation in the weeks to come.
