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Philippe Etchebest travels to Beussent, to a restaurant in the Pas-de-Calais region run by Betty and Romain. As is often the case, he uncovers a host of problems: poor organization, bland dishes, inadequate hygiene… But, unusually, an incident this time pushes the chef to his limit. The situation escalates to such an extent that, right in the middle of a busy shift, Philippe Etchebest decides to leave the restaurant. A highly tense episode! Will he still manage to help Betty and Romain? Will he succeed in saving their restaurant?

In Sète, Philippe Etchebest returns to Bachir’s restaurant and his family’s business. A few months ago, the chef had stepped in after receiving a call for help from Aurora, the waitress. But that first attempt ended in failure: Bachir, the manager, was absent, and his son Yacine had fled when the chef arrived. At the time, it was impossible to see the mission through to the end. This time, everyone is present, but as soon as he arrives, Philippe Etchebest is in for a particularly grueling experience. A cold, uninviting decor, a buffet sadly stocked with mass-produced items, and soulless cuisine: the assessment is harsh. Even more serious, the team seems to have completely given up. Faced with an establishment that has completely lost its way and a family on the verge of breaking apart, the chef will have to redouble his efforts to understand what led this roadside diner into this dead end. Will he manage to reawaken a resigned team and spark the change needed to save the restaurant?

Philippe Etchebest intervient à Saint-Bonnet-en-Champsaur, au cœur des Hautes-Alpes. C’est ici que Béatrice et Stéphane ont ouvert leur restaurant il y a presque trois ans. Dès son arrivée, le chef est frappé par l’état des lieux : désordre dès l’entrée, salle sombre et sans âme... Et, en cuisine, la situation se dégrade avec une hygiène plus que douteuse : hotte encrassée, paniers de friteuse noirs et frigo envahi par la glace. Pour Philippe Etchebest, c’est un véritable choc ! Mais derrière ces problèmes se cache aussi l’histoire d’un couple dont l’attitude intrigue rapidement le chef. Et si cette complicité affichée n’était en réalité qu’une façade ? Entre révélations, tensions et remise en question, Philippe Etchebest va devoir démêler le vrai du faux pour tenter de sauver ce restaurant.

Direction le sud de la France, à Roquebrune-sur-Argens, où Philippe Etchebest va rencontrer Chantal, une restauratrice au caractère bien trempé. Dès son arrivée, le chef va découvrir un établissement pour le moins déroutant : un fauteuil Emmanuelle, des objets on ne peut plus insolites et même le chihuahua de la patronne installé sur le bar ! Un décor singulier qui réserve bien d'autres surprises… puisqu'il pleut jusque dans la salle ! Mais derrière ces situations improbables, le constat est bien plus inquiétant : produits dont la date est dépassée et manque d'organisation… Le chef va rapidement mesurer l'ampleur des problèmes. Pour venir en aide à Chantal, Philippe Etchebest va devoir s'attaquer à bien plus que la cuisine pour comprendre ce que cache ce fort caractère ! Et le chef n'est pas au bout de ses surprises.

Philippe Etchebest travels to Agde, on the coast of southern France, to try to help Frédéric, the owner of a crêperie set in an idyllic setting. On paper, the restaurant has everything it needs to succeed. However, the reality is quite different… As soon as he arrives, the chef is in for a rude awakening: an owner on the brink of ruin, crêpes going straight into the trash… the situation is catastrophic! But more than the restaurant’s problems, it’s Frédéric’s attitude that really catches his attention. And as he tries to understand what’s going on, the chef makes a completely unexpected discovery. And he’s still far from knowing the whole story… So, will he manage to get Frédéric back on the right track?