Concentrated under his hat, Mickaël Gelabale seeks the approving gaze of chef Jean Philippon. “That’s not the right knife, you need a fillet of sole!” » His gestures, though meticulous, are still hesitant. It doesn’t matter, the basketball player is in good school at the Continuing Education Center of the Paul Bocuse Institute. On the menu for this July morning: fish dressing and filleting techniques. His guinea pigs: a trout, a whiting and a sole. Gelabale may have seen Ratatouille “dozens of times”, he is not quite at his ease among pots and pans yet, more Alfredo Linguini than Auguste Gusteau. So, when others take notes in their stained notebooks, he films each of the chef’s interventions to be sure not to forget anything. Alone in a bed too small for him in his room in the Clipper university residence, a five-minute walk from the institute, he will tirelessly replay these videos before the final exam, the results of which he should know within a month. week.
