Top Chef 2024: these 10 candidates work in Gault&Millau restaurants

Here we go for a new season. Starting on Wednesday, March 13, 2024, Top Chef is back on M6 for a 15ᵉ edition and has its share of surprises in store! Among those already causing quite a stir are the arrival of two new jury members, namely Dominique Crenn and Stéphanie Le Quellec. Together with Hélène Darroze, they will form the orange brigade, facing the grey team made up of Glenn Viel, Paul Pairet and Philippe Etchebest. Pierre Gagnaire and his secret brigade will also take part later in the program.

But a new season of Top Chef also means new candidates! This year, sixteen talented young chefs will compete for the coveted title. Ten of them work in restaurants listed by Gault&Millau. Here's where you can discover the cuisine of these candidates.

Anicée Lacrouts of La Table de Yoann Conte in Annecy (5 toques)

At 19, Anicée Lacrouts is a commis de cuisine at La Table de Yoann Conte in Annecy. The young woman was spotted by the Chef of the Year 2024 on the TV show Objectif Top Chef, so much so that Yoann Conte immediately invited her to join his brigade. Her progress on the show will undoubtedly be one to watch closely!

• Where to eat? La Table de Yoann Conte
• 13 vieille route des Pensières, 74290 Veyrier du Lac

Inès Trontin, Pêche restaurant, Paris (1 toque)

Inès Trontin is the chef-owner of the Pêche restaurant in Paris's 17th arrondissement. Her highly olfactory cuisine incorporates Mediterranean and Middle Eastern flavors. The young woman is no stranger to competitions, having accompanied her mentor Jérôme Schilling to the Meilleurs Ouvriers de France.

• Where? Pêche
• 127 rue Cardinet, 75017 Paris

Jorick Dorignac of restaurant NE/SO in Paris (2 toques)

Jorick Dorignac is executive chef at NE/SO. He has worked for many years alongside Guillaume Sanchez, himself a former Top Chef contestant, and is ready to assert his cuisine, which combines boldness and tradition.

• Where's NE/SO? NE/SO
• 6 rue Papillon, 75009 Paris

Valentin Raffali, Livingston restaurant, Marseille (1 toque)

Valentin Raffali is the chef/owner of the Livingston restaurant in Marseille's 6th arrondissement. At just 27 years of age, he offers a cuisine that's already well established, lively, daring and creative.

• Where to eat? Livingston
• 5 rue Crudère, 13006 Marseille

Lise Deveix of Sadarnac restaurant in Paris (2 toques)

Lise Deveix is the chef-owner of Sadarnac restaurant in Paris. The young woman offers French cuisine with Asian touches, reflecting a significant period of her career spent in Hong Kong.

• Where to eat? Sadarnac
• 17 rue Saint-Blaise, 75020 Paris

Quentin Maufrais of Le Chiberta, Paris (3 toques)

Quentin Maufrais is assistant chef at Le Chiberta, under the tutelage of Guy Savoy and Irwin Durand. The young man particularly enjoys destructuring the great classics of French cuisine to make them "sexy" with textures, full-bodied juices and a focus on zero waste.

• Where? Le Chiberta
• 3 rue Arsène Houssaye, 75008 Paris

Arnaud Munster of Wine The City in Brussels (3 toques)

As is the case every year, several candidates come to us straight from Belgium. Among them is Arnaud Munster, chef de partie at the Wine The City restaurant in Brussels. This family-run business is a popular dining cellar for the inhabitants of Brussels, but the young chef intends to reveal his own culinary identity in Top Chef.

• Where to find him? Wine The City
• Place Reine Astrid, 34, 1090 Brussels (Belgium)

Bryan Debouche of L'Air du Temps in Liernu (5 toques)

Bryan Debouche is chef de partie at L'Air du Temps, Sang-Hoon Degeimbre's famous restaurant in Liernu, Belgium. Like his mentor, the young chef masters fermentation techniques and has a rather scientific approach to cooking, which should help him stand out from his classmates.

• Where to eat? L'Air du Temps
• Rue de la Croix Monet 2, 5310 Liernu (Belgium)

Pierre-Pascal Clément of the Maison Manesse restaurant in Zurich (3 toques)

Pierre-Pascal Clément is sous-chef at the Maison Manesse restaurant in Switzerland. The chef is adept at creative recipes that are both technically sophisticated and relaxed. In his dishes, the young chef likes to emphasize plant-based ingredients.

• Where to find him? Maison Manesse
• Hopfenstrasse 2 / Am Manesseplatz, 8045 Zurich (Switzerland)

Thibault Marchand of Le Zingue by Pilloud in Orbe (2 toques)

Thibault Marchand is the chef at Le Zingue restaurant in Orbe, Switzerland. In the kitchen, this young man blends gastronomic technique with the accessibility of the bistro. The result: dishes that are both beautiful and tasty, and that appeal to all gourmets.

• Where to eat? Le Zingue by Pilloud
• Rue de la Tournelle 48, 1350 Orbe (Switzerland)