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Best pastry chef: for the trompe-l’oeil test, the Belgian candidate Adelina honors the country and makes…mussels and fries! (video)

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In this fourth episode of the Best Pastry Chef, it’s time for the North/South match. Candidates are divided into two teams and must give the best for themselves but also for their team.

For the test of traditional savory trompe l’oeil dishes, Adelina decided to surprise Cyril Lignac and Mercotte. The only Belgian in the competition is one of the best students in this 11th Best Pastry Chef season and already twice voted Chefs’ Favourite. To honor her country, the apprentice pastry chef offers a traditional dish: mussels and fries! “It’s really close to my heart to take out my mussels and fries because I’m Belgian and I want to make an impression here”she says while preparing her recipe.

“I am also here to challenge myself”

It is therefore in chocolate that Adelina will make the shell of her mussels as well as the mussel pot. Inside, the chefs will taste pecan cookies as well as a creamy dulcey (caramelized white chocolate)-citrus. The announcement of this last element freezes Cyril Lignac and Mercotte. “Dulcey and citrus, does it work?”questions the skeptical culinary critic. “I’ll see that”answers, nervous, Adelina. “White chocolate and citrus, yes, but caramel and citrus appeal to me”, insists Mercotte. But the Belgian candidate does not let herself be dismantled: “Now I take risks”she explains. “At first I only did things that I knew a little bit about, now I say to myself why not, I’m here to challenge myself too…” What (almost) to convince the jury. “So make us a good mussel and fries!” Successful bet ?

The Best Pastry Chef, Mondays at 8:30 p.m. on RTL TVI