a Lot-et-Garonne square in a televised cooking competition

This competition, once again around the kitchen, will be broadcast on M6 from July 11. The sequence concerning the Lot-et-Garonne brigade is scheduled for the week of August 8. “We competed against Var, Haute-Savoie, Yonne, Berry, Hérault, Alpes-Maritimes and Haute-Garonne. Two tests were on the program, a tradition with a tourtière and a creation with a stuffed. Three members make up the jury: Aurélie Chaigneau, Norbert Tayraire and Gilles Goujon”, detail the four candidates.

Change at 5:30 a.m.

A few months before its passage in the skylight, a rite for Adrien Pedrazzi accustomed to the exercise, the square found itself in the restaurant of the latter. “We had a great week of recording and we are waiting to see what the editing will look like. We worked well, worked well upstream. My friend Michel Trama coached me to prepare for the event which was high level. Everyone had a specific role in the team. “When the attention was on Adrien, I guided the other two. Lori also helped us a lot with her songs. This will have been an asset”, adds Matthieu Ibanez.

Brigade 47 on set.


The brigade also reports its bowl of anecdotes. From the presentation casting to the breakdown of the elevator upon arrival in the hotel without forgetting, and how could it be otherwise, the change of recipe for the stuffed decreed by an Adrien Pedrazzi dreading adversity. “The morning of registration, we meet for breakfast at 5:30 a.m. and there I announce to the rest of the team that we are going to turn things upside down. We changed our plans to 90% but we had to, ”reports Adrien Pedrazzi. This decision generated stress in his team. “Lori snapped. She cried. We had to comfort her and put her back on her feet. »


” I was stressed. I was afraid of making mistakes. All while being very tired because the days were rather long. We had 1h30 to take out ten plates. It was hot, ”says the person concerned. Lori and her three comrades will also have played the role of ambassadors for the department. In their cooler for Paris, the team slipped duck breast, strawberries, hazelnuts, prunes of course, foie gras, stuffed neck and a special bread made by Adrien’s neighbor’s bakery.

The morning of check-in, we meet for breakfast at 5:30 a.m. and there I announce to the rest of the team that we are going to shake things up. We changed our plans to 90% but it had to be

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