Top chef 2024: who are the candidates for season 15?

“I’m young but beware of appearances! »

Arnaud's cuisine is quite technical and gives priority to taste, highlighting impeccable cooking and exquisite sauces.

“I knew how to do things in the kitchen more quickly thanks to chemistry. »

Bryan proudly claims a “French” side while having a demanding and intellectual cuisine. He is inspired by Nordic cuisine and loves raw, sour, smoky and roasted foods.

Still in search of her culinary identity, Anicée, winner of Objectif Top Chef, hopes to be able to draw inspiration from other cooks and create unique connections that will push her to become a better version of herself.

Clotaire's cuisine, without borders, is nourished by homemade fermentations, seaweed and condiments made with unusual ingredients such as ants or pine cones gathered in nature.

“When I smell a fragrance that appeals to me, reminds me of a memory or an image, I want to eat it. »

Inès integrates Mediterranean and Middle Eastern flavors into classic French cuisine, marking her creations with clean, aromatic and herbaceous tastes.

“My cuisine is built around slaps and caresses, halfway between modernity and indulgence. »

Jorick's cuisine is a bold fusion of experimentation and tradition, marking the meeting of his native southwest with innovative techniques.

“The restaurant is a theater. A place where an ephemeral and intense spectacle takes place: the kitchen. »

Lise's cuisine, anchored in an approach of proximity and the excellence of French products, is enriched by Asian touches, testifying to a significant period spent in Hong Kong.

“The kitchen is my own stage. »

Marie's cuisine is colorful and highlights her love for seafood.

“In the kitchen, when you get little butterflies in your stomach, you tell yourself that there is something to do. “.

Pavel explores Mediterranean flavors, mixing mushrooms, meats, seafood, while developing food-cocktail pairings, with a predilection for citrus fruits, vinegars and spices.

” Fat, that's life ! »

Pierre's gastronomic universe favors frank, rich and enveloping tastes. He particularly advocates Isigny cream, butter and precise cooking.

“I am square and precise like a Swiss, but uninhibited! »

For Pierre-Pascal, it is essential that his dishes characterize a pure and dominated aesthetic, surprising with precise, unexpected but accurate flavors at each tasting.

“When Popol sticks to it, your palate soars!” »

Pol-Henri's versatility leads him to excel in both street food and haute cuisine. To create his dishes, he draws inspiration from seasonality to respect products as much as possible, particularly those from the land.

“I told myself that having started cooking rather late, I had to put in twice as much effort as the others to succeed. I always wanted more, every day. »

Quentin's cuisine, modern and daring, deconstructs French classics to make them more attractive. He likes to play with textures, juices with character, and even transforms peelings into tasty powders to limit waste.

“The competition, the concentration, I know. I'm a competitor and when I go into the tunnel, I don't come out until I win. »

Shirley's cuisine reflects her daring spirit and shakes up the codes of traditional palaces, playing with sweet and sour flavors and reinventing desserts with vegetables and animal proteins.

In his cuisine, Thibault embodies the perfect alliance between gastronomic technique and popular accessibility. His dishes, fine and refined, are characterized by rare technicality and bold flavors. A fan of elegant presentations, he adds a touch of color to each of his plates, sometimes influenced by Japanese cuisine.

“I have a universe that belongs to me and that I protect. »

Valentin, intensely passionate, shares dishes that resemble him with a bold and lively culinary vision, sometimes with aggressive tones. His cuisine is a free and creative universe, shaking up the taste buds with daring combinations and saturated flavors.