The third edition of the “Fork Awards”, Monday evening at the Palais de la Bourse in Bordeaux, generated its share of emotions, celebrating young chefs who opened their establishment less than two years ago.
It is the Belgian Mallory Gabsi, semi-finalist of Top chef in 2020, which obtained the highest number of votes from the public, and won the Grand Prix du public, with the restaurant that bears his name, opened last March in the 17th district of Paris. Very moved, the young cook who distinguished himself during the M6 broadcast from his first test under the colors of Hélène Darroze’s brigade, rightly thanked the Landes chef, as well as Michel Sarran and Guy Savoy.
“An extremely endearing boy”
“Mallory is the son I would have liked to have, launched Hélène Darroze on stage. He gave me a lot of happiness on the set of Top chef. I think he’s the only candidate I’ve offered to join me for work. He finally decided to fly on his own, and that’s good for him. »
Michel Sarran, also present last night in Bordeaux, praised his “kindness, his joy, even if he told us stories that happened to him that were not always funny, despite this he is a boy who has a lot of sensitivity. He recalled that “we had moments of great emotion during the show with Hélène. I remember in particular an event during which he left because he thought he had missed everything, we went to look for him, we convinced him to come back, and finally he won this event… It’s a extremely endearing boy. »
“Extraordinary” for Camille Delcroix
Five other prizes were awarded during the evening, also according to the public’s vote. Another participant, and even winner, of Top chefwas distinguished: Camille Delcroix, for his restaurant Bacôve in Saint-Omer (Pas-de-Calais), opened a year ago. “We were 76 in the running, we are only six to have a prize, it’s extraordinary”, underlined the winner of the 2018 edition of the cooking show.
After the show, Camille Delcroix was to accompany the starred chef Philippe Etchebest, for the opening of his restaurant New House in Bordeaux. “But life changes, I had a little girl, there was the Covid… Now I’m making my way. That’s life, but I don’t regret because today I’m having fun, he told us. I cook together, I want everyone to sit down at my place and enjoy themselves. »
The Bordeaux restaurant Sens rewarded
Very touched, Inès Trontin was also rewarded for her restaurant Sin, in the 17th in Paris. Sponsored by her mentor Jérôme Schilling, two stars and very recently awarded the title of best worker in France (MOF), for her restaurant Lalique-Château Lafaurie-Peyraguey in Sauternes, she thanked the one who “took her under his wing” ten years ago. “My restaurant is a culmination, says the young chef. I cook very simply, frankly, easily readable, cooking seafood with flavored herbs. »
Alexandre Bru obtained for his part the Special Prize of Bordeaux, for his establishment in Bordeaux Meaning, where he offers an evening menu entitled “Eveil des Sens”, available in six stages. The last two winners are the Lyonnais Maxime Pujol for his restaurant Bergamotand Robin Dortgler, for establishing Miro in Ostwald, near Strasbourg.
“The Fork” awards are decided after an online public vote, from a list of candidates selected by renowned chefs, most of them starred.