Davy Tissot, winner of the Bocuse D’Or

Coming from a family of Italian immigrants, Davy Tissot grew up in Lyon, the cradle of world gastronomy, so he has two of the best cuisines in his DNA. He studied with the best, like Jean-Paul Pignol, Meilleur Ouvrier de France. He continued his career at Paul Bocuse’s three-Michelin-starred restaurant, among other world-famous ones, to cease to be sous chef when returning to La Rotonde at the hands of Philippe Gauvreau, with whom he obtained two stars in the Michelin Guide.

Interview: French chef Davy Tissot, winner of the Bocuse d’́Or, is the guest of honor at the Bankers Club kitchen this July 20 and 21

In 2004 they gave him the highest honor that a French chef can have, granting him the title of Meilleur Ouvrier de France, a true consecration. That year he became chef at Les Terrasses de Lyon, where he earned a star in the Michelin Guide in 2005. In 2017, Davy left his restaurant to join the Paul Bocuse Institute as chef at Seasons Restaurant. It obtained a star in the Michelin Guide, awarded as a restaurant of French tradition. Chef Davy Tissot won first place at the 2021 Bocuse D’Ors, the most prestigious gastronomy competition in the world, regaining the title for France after losing it for more than a decade. This contest is for gastronomy the equivalent of the Olympic Games for sport.

This is the level of chef who executed the tasting menus offered by the Bankers Club on July 20 and 21, who came with two people from his staff to join that of executive chef Ponce, thus putting together a team of more than a dozen chefs, who worked on this dinner.

The first three dishes were the best of the menu, as well as the fifth, dinner that came from more to less.

The first course was a slightly dehydrated tomatostuffed with shrimp, raw, treated with water and salt, with basil and tarragon sauce and a bisque base.

The texture of the shrimp, to which we are not accustomed, and its unique flavor.

Then one oyster and snail soup, with verbena oil which, together with the lemon verbena, gave the broth an aroma of spices and honey, mixed with salt and iodine from the shellfish.

Came the quenelle of prawns with mushroom fricassee. The quenelle It is a kind of poached fritter, which was spectacular, praised at my table as the best thing at dinner.

The plum tomato bonbon confused us. Great technique in cooking, probably done very slowly. At the first bite we didn’t know if we were eating a fig, a plum or a tomato, with vinegary and balsamic tones. Fantastic.

Afterwards, a chicken tournedo with truffle oil and albufera sauce, absolutely classic French cuisine. And finally a chocolate soufflé with tonka bean ice cream. In a tasting menu, as good as it may be, there are always absolute favorites and others that do not seem fantastic to us, despite having enjoyed them. These last two were.

A very good dinner, a great experience at the hands of one of the great chefs in the world.