The Equateur menu, designed in six courses with pairing, is the gastronomic proposal that the French chef Davy Tissot will bring this week for the dinner scheduled for this Wednesday and Thursday at the Bankers Club in Guayaquil. Tissot is manager of the Michelin-starred restaurant Saisons and has worked with great chefs including Regis Marcon, Jacques Maximin and Paul Bocuse himself.
Are you familiar with Latin American food and products?
Yes, I have had the opportunity to travel to Latin America on several occasions, and I really appreciate the quality and freshness of the products. My cuisine is based on citrus fruits and the reinterpretation of classic French recipes, and I think that many of the Latin American dishes have that touch; They use a lot of vegetables, citrus fruits and fresh fish, like ceviche.
What expectations do you have of visiting Ecuador?
It is my first time in the country, and I know that Ecuadorian cuisine has multiple facets depending on its regions; it is its diversity that has marked me the most: each region has its culinary specialties. It is a cuisine based on products of great wealth, and it is precisely this that excites me the most.
What gastronomic proposal did you design for the diners of our country?
My kitchen is marked by the influences of the world. Gastronomy connects men and women. At dinner at Bankers Club we will create bridges through taste between our cultures. I will use the influence I have from French and Italian cuisine, due to my origins. It will have a lot of tomato and Mediterranean spices. All the seafood will be of a great quality, fresh, directly from the Ecuadorian beaches, which are of a unique quality.
Arriving from France, you also become an ambassador of its gastronomy. What would you like to make known or highlight your country in your visits or tours abroad?
I love French gastronomy. There is no doubt that it inspires cuisine around the world. In France it is an intrinsic part of our culture as a country, of our day to day. Above all, I would like to make it known that France is synonymous with cuisine.
What prompted you to bet on gastronomy as your life career and what is your motivation to continue growing in this industry?
I always loved the kitchen. My Sicilian grandmother inherited from me a taste for good gastronomy. I grew up with the aromas of her kitchen. I knew I would be a chef when I met Paul Bocuse as a young man. He transmitted to me his passion and the desire to get involved in this profession. I remember the first time I saw him he was in a gorgeous chef’s coat with a blue, white and red collar. The decision was made: I wanted to become the Meilleur Ouvrier of France, like him. It is an honor and distinction that few people in the world can achieve. My life and trajectory are made of encounters. At first I didn’t think I would be able to dedicate my life to cooking; It has never been easy, but through determination and work I have succeeded. It is important to believe in your dreams and abilities.
How did your life as a chef change when you received the Bocuse d’Or? What new goals does that award raise for your career?
Winning the Bocuse d’Or has been a childhood dream, a consecration. I am competitive, and I am proud to have won for my country. Today I have the role of ambassador of French gastronomy in the world, and I am involved in the creation of the center of excellence to lead and support the junior competitors who will be the ambassadors of tomorrow. Winning is fine, but the most important thing is to transmit.
Reservations at (04) 251-5066, to the email address bcenter@bankersclub-ec.com or to the WhatsApp number 099-268-5224. More information: @bankersclubecuador (Instagram).
Source: Eluniverso
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