{"id":6017,"date":"2021-09-28T17:57:14","date_gmt":"2021-09-28T15:57:14","guid":{"rendered":"https:\/\/magazine.luxus-plus.com\/?p=6017"},"modified":"2021-09-29T08:50:25","modified_gmt":"2021-09-29T06:50:25","slug":"portrait-davy-tissot-starred-chef-who-led-the-french-team-to-the-bocuse-dor","status":"publish","type":"post","link":"https:\/\/magazine.luxus-plus.com\/en\/portrait-davy-tissot-starred-chef-who-led-the-french-team-to-the-bocuse-dor\/","title":{"rendered":"Portrait : Davy Tissot, starred chef who led the French team to the Bocuse d’Or"},"content":{"rendered":"

On the occasion of Sirha Lyon 2021, the world’s leading trade fair for the hotel, restaurant and catering industry, the Bocuse d’Or was awarded on Monday 27 September. This prestigious international trophy was awarded to the French team, led by chef Davy Tissot.<\/p>\n

<\/p>\n

 <\/p>\n

The international culinary competition was contested yesterday at Sirha between 24 talented chefs to win the famous Bocuse d’Or<\/strong>, considered to be the Olympic Games of cooking.<\/p>\n

 <\/p>\n

Davy Tissot<\/strong>, accompanied by his official assistant Arthur Debray<\/strong> and his coach, chef Yohann Chapuis<\/strong>, took part in the 18th world final of the Bocuse d’Or, the biggest cooking competition on the planet, in Lyon.<\/p>\n

 <\/p>\n

\"\"
Beef chuck platter \u00a9 Julien Bouvier<\/figcaption><\/figure>\n

 <\/p>\n

This year’s programme includes 5.5 hours of tests without a break for the candidates, with the aim of firstly creating a platter of beef chuck and a complete takeaway menu based on cherry tomatoes. Then, the second challenge was a takeaway, strongly influenced by the Covid-19 pandemic.<\/p>\n

 <\/p>\n

A victory won by France, which had not reached the podium since 2013 but which nevertheless remains the most successful nation since 1987, when the competition was born<\/strong>. The French team owes this success to the talented starred chef and Meilleur Ouvrier de France, Davy Tissot.<\/p>\n

 <\/p>\n

\"\"
Tomato takeaway dish \u00a9 Julien Bouvier<\/figcaption><\/figure>\n

 <\/p>\n

Davy Tissot, French gastronomic prodigy<\/h2>\n

 <\/p>\n

Davy Tissot<\/strong> comes from Lyon. When he was younger, he liked sports and cabinet making, but it was at the hotel school in V\u00e9nissieux that he started cooking. The first push came from Monsieur Paul, more commonly known as Paul Bocuse<\/strong>. The latter took him on as a commis in his restaurant. He assisted the chef Roger Jaloux<\/strong> who supported him in 2004 for the Meilleur Ouvrier de France competition<\/strong>, which he won.<\/p>\n

 <\/p>\n

In 2004, he joined the Villa Florentine<\/strong> as head chef and director of the restaurant Les terrasses de Lyon<\/strong>. In 2010, he was elected “Grand Chef relais et ch\u00e2teaux”<\/strong>. in the same year he was awarded his first Michelin star<\/strong>.<\/p>\n

 <\/p>\n

In 2016, he became chef of the Institut Paul Bocuse’s restaurant<\/strong>, Saisons<\/strong>, in Ecully, near Lyon. This school restaurant was awarded a Michelin star in 2016<\/strong>, a first for a training establishment.<\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n

\n
<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/div>\n
\n
Voir cette publication sur Instagram<\/div>\n<\/div>\n
<\/div>\n
\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n
\n
<\/div>\n
<\/div>\n<\/div>\n

 <\/p>\n

Une publication partag\u00e9e par Davy Tissot (@davytissot)<\/a><\/p>\n<\/div>\n<\/blockquote>\n