The journey continues for Baptiste Judet, the chef of Auberge de la Loue in Vodable, as he competes in M6’s La meilleure cuisine régionale, c’est chez moi! During his appearance yesterday, he triumphed in his culinary duel, securing an impressive average score of 19.4/20. This victory reaffirmed his rightful place in the competition.
A Perfect 20/20
At 32, Judet is not just a chef but the leader of his own establishment. Earning a perfect score of 20/20 holds special meaning for him, and his wide smile speaks volumes about the pride he takes in his culinary skills. These perfect scores were awarded by chefs Norbert Tarayre and Yoann Conte during their visit to Judet’s restaurant on the M6 program, showcasing the level of dedication and passion he brings to his cooking. Judet’s humility and hard work clearly paid off, as he demonstrated that he truly belongs in the spotlight of this prestigious competition.
Emotions Run High Behind the Scenes
While Judet received most of the praise, his partner Léa Sigaud was equally moved. Typically the more sensitive one, Sigaud explained that the intense filming days—spanning from 7 a.m. to 7 p.m., under the scrutiny of cameras and journalists—brought out raw emotions. These long hours in the spotlight created a memorable and emotional experience for both of them.
Truffade: A True Taste of Auvergne
To represent his Auvergne roots, Judet chose to feature a truffade, a traditional dish made with potatoes and cheese. His performance in the competition was nothing short of excellent. He received a perfect 20 for his restaurant’s atmosphere and decor, a 19 for his appetizer, a 20 for his first dish, pounti, which received rave reviews from the judges, and an 18.5 for his truffade. This strong performance earned him a well-deserved spot in the semi-finals, which will air this Friday.
A Change of Plans and a Perfect Score
Judet had initially planned to present a stuffed cabbage dish as a second course, but the production team advised against it, citing that it was a common dish in other regions. Instead, he opted for the truffade, and it paid off. The sight of Norbert Tarayre and Yoann Conte enjoying the gooey, golden truffade, made with fresh cheese, was a highlight of the show. With a final score of 18.5/20, Judet proved his culinary skills and his deep connection to his heritage.
Judet’s journey continues, and with his exceptional talent and strong sense of hospitality, he is poised to impress in the upcoming semi-finals.