“I had the whole profession on my back”

Screenshot TF1 Cyril Lignac, in Sept à Huit on January 21, 2024, talks about his difficult beginnings on television.

Screenshot TF1

Cyril Lignac, in Sept à Huit on January 21, 2024, talks about his difficult beginnings on television.

GASTRONOMY – The road to success was not easy for Cyril Lignac. On the occasion of the premiere of his documentary What are we going to do with you, The chef and pastry chef recalled his television debut on Sept à Huit on TF1 this Sunday, January 21.

In this interview, he talks about how he left his native southwest to join Paris as a young chef. One day, a casting director discovers him. At first unenthusiastic and very shy, he changes his mind when we remind him: “They insist and I let it go a little. »

He later became a familiar face to the French thanks to the cameras, but he was not unanimously appreciated. “At that point, that’s not the way to do things. At that time they were Michelin stars, you had to be recognized before being known”he remember.

This “modernity”this way of “break the codes”, the profession made him pay dearly. He explains, for example, that he once went to the restaurant of a great chef who refused to shake his hand. “It’s very hard when you’re a 25-year-old kid.”underlines.

The very harsh words of Joël Robuchon

Worse yet, chef Joël Robuchon describes it as «chef’s tissue». “That was difficult. It takes me back to my childhood. The feeling of being useless again”remember, he who was very bad at school and whom his mother told him “But what are we going to do with you? ».

When he opened his first restaurant, he knew he had “the entire profession behind his back, all the journalists behind his back. “We had to show that we could succeed without having a star, without being recognized”. He finally got his first star in 2012 and now owns several restaurants and bakeries.

It was not won. He reveals in particular that she had great difficulty when he entered his first kitchen. “Only the sautéed beef that I didn’t know how to make, I didn’t remember. He had poured 1kg of meat into the pan when the meat needed to be browned. “It was the end of beans.”remember smiling.

In short, his passion and his desire to see “People’s faces light up” With their kitchen they have surpassed everything. “The more my mother told me to stop dreaming, the more I believed in my dreams.”, says the one who is now one of the French people’s favorite personalities. He was the one who was right.

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