Cauchemar en cuisine avec Philippe Etchebest Season 2

Gino is the manager of a large brasserie in the heart of Lyon. Well located, well decorated, good food, Gino has tried everything to make his turnover take off but nothing works, the room is empty. This is partly due to Lyon's prestigious culinary heritage. Because at Gino's, we eat everything: traditional, Italian, snacks, seafood... in the end, no one can find anything. Moreover, to manage his restaurant, Gino has called on Gauthier, a friend who has difficulty imposing himself with the teams. Meticulous but not very charismatic, Gauthier is under the influence of his boss who systematically goes behind him to check his work. Worried, interventionist and "hot-headed", Gino puts all his staff under pressure without knowing what to do to change things. Philippe Etchebest will meet a team on the verge of a nervous breakdown. There will be no shortage of outbursts between these two big characters.

Jim, Rudy and William are three brothers who run an establishment in the bay of Saint-Tropez, in Port Grimaud. Their mother thought she could bring her three children together around a common project, but nothing worked out as planned. Hesitating on decisions to be made, disagreeing on almost everything, the brothers can't manage to run their restaurant. The result: the brothers arrive 5 minutes before lunchtime service, the atmosphere is grim, the voices in the kitchen and in front of the customers are raised, and the room is empty... But above all, a family on the verge of breaking up and full of resentment... When Philippe Etchebest arrived on the scene, his conclusion was clear: the place, which organizes karaoke evenings, looked like an old nightclub with no customers. It's time to roll up his sleeves... and Dr. Etchebest's shock therapy will bear fruit: he will have to face three strong temperaments and make stubborn people understand that their choices are catastrophic.

Philippe Etchebest goes to Brou, near Chartres, to give some advice to Anne-Marie, authoritarian manager of a hotel-restaurant.

This is the story of a restaurant specializing in grilled meats located in Stiring Wendel, in Moselle, not far from the German border. Joel is an authoritarian boss who puts terrible pressure on all his staff. A former car salesman, he invested all his savings to take over the establishment out of love for Violette, the manager who runs the restaurant. But today, nothing is going well: the products are frozen several times, there is no grill in the kitchen and the service is deplorable. Joël feels obliged to do the work for the others and no one is involved... The arrival of Philippe Etchebest will change things. Not only will everyone learn the basics of the job, but the chef will ask Joel to leave the restaurant. This will obviously cause sparks to fly, but once Joël understands the wisdom of this choice, he will be able to rediscover a restaurant that functions in peace and efficiency.

It was in Moissac, on the road to Santiago de Compostela, that Carole and her son Kevin called on Philippe Etchebest to straighten out the helm of a run-down establishment. Abused by dishonest employees, Carole, a florist by training, inherited a business in a very bad state: deplorable sanitary conditions, customers poisoned by the food. Unable to manage the business alone, she hired her son, who has a little experience in the restaurant business, to come and help her in the restaurant. But the restaurant's liabilities are terrible and the room is constantly empty. Faced with this courageous mother who is overwhelmed by problems, Kevin does not understand the situation. Eternal teenager despite his 28 years, he is served croissants by his mother every morning and plays electronic games while waiting for the customers. Having lost his father at a young age, he waits for Philippe like the messiah, ready to do anything to please him.