Philippe Etchebest: why the chef thinks he is under surveillance: Femme Actuelle Le MAG

Philippe Etchebest is known for his strong character. The star chef does not hesitate to raise his voice and express his dissatisfaction when a situation does not suit him. Frank talk that allowed him to seduce viewers. But this whole character earned him some inconvenience as he explained in the columns of theObs, on newsstands Thursday June 18. We learn that the starred chef is far from unanimous. While he gave his interview with a mask, live from the kitchen of one of his establishments, he thinks today that he is under surveillance. "Masks are not mandatory. I am lucky to have a very large kitchen and I could do without it. But since Nightmare in the kitchen, I am in the viewfinder of many people and I must be flawless " he revealed toObs.

Philippe Etchebest in the viewfinder of his colleagues

If the 53-year-old chef has the strange feeling of being watched, it is mainly because of his program, in which he comes to the aid of restaurateurs in difficulty and on the verge of bankruptcy. In the broadcast of M6, he doesn't hesitate to hit the point on the table. Sometimes, he shakes violently the rescue candidates, thus drawing the wrath of certain restaurateurs, who live badly the situation. For Philippe Etchebest, it is therefore essential to be absolutely flawless so as not to arouse the anger of his colleagues. The Obs also revealed that during the last edition of Mougins Stars, he was seen with numerous bodyguards.

The plight of restaurateurs

Patron of several establishments, Philippe Etchebest has also been very worried for several weeks. Like other chefs, he alerted the restaurant owners to the precarious situation after two months of confinement. A situation that will not get better in the coming months. "The problem is that with the physical distancing and all the protocol that has been put in place, the economic model does not work, we know very well ", he had declared in the columns Télé-Loisirs. "We cannot function with 50% of frequentation in our restaurants. The fixed costs, the charges remain the same., he concluded.

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