The sous-chef, Matthieu Otto, from a one-star restaurant, aims to represent France at the prestigious Bocuse d'Or competition. At 35, he dreams of this since culinary school. Facing global competitors, including a Michelin three-star American chef, Matthieu prepares intensely with a team, juggling family sacrifices. Matthieu emphasizes creativity despite limited resources. As D-Day approaches, mentors and renowned chefs provide feedback, ensuring a meticulous final rehearsal in Paris. The pressure builds, leading to the intense competition in Lyon.

More gourmet journeys over there 👉 https://www.youtube.com/channel/UCUjSNc0amb3zvP553AsgK0w?sub_confirmation=1
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