Our chef Davy Tissot competes for the
Bocuse d'Or France

Headed to the most prestigious cooking competition in the world

Davy Tissot – Chef of Saisons restaurant at the Institut Paul Bocuse and Meilleur Ouvrier de France 2004, is one of the 8 French candidates selected from nearly 100 applications for the prestigious Bocuse d’Or competition.

“It’s a world-class and open minded competition on the international scene, which is constantly moving, that’s why it is very interesting,” says Davy Tissot. His aim as a candidate is to bring the famous trophy back to France, eight years after the last French victory and hope to be the first Lyon native to win the competition.

Teaching, sharing his experience and his passion is the daily role of Davy Tissot as a chef instructor of Saisons restaurant. Role model of a highly qualified faculty, he passes on the values of improvement and know-how to the next generation in order to achieve excellence.

His selection at Bocuse d’Or France is the proof of a rigorous training based on technique, work and creativity. A selection that inspires students in Culinary Arts, Food Service and Hospitality programmes, hoping one day to reach such a level of competition. To do this, Davy Tissot wants them to understand that it is important to “constantly questioning themselves, expanding their comfort zone and taking on new challenges.”

The 23rd and 24th of September 2019, the Palais de la Mutualité in Paris will host the 11th Bocuse d’Or France. Chef Tissot alongside his commis Nicolas Grüner, graduated of the Bachelor International Culinary Arts Management will try to get qualified in order to represent France at Bocuse d’Or Europe in Estonia. In case of a qualification, they will participate at the international finale in Lyon in 2021 and thus, make tricolor gastronomy shine through the world.

The Bocuse d’Or experience is “an endless questioning, knowing how to listen even if it is not necessarily positive, it is also a competition, unlike the Meilleur Ouvrier de France, based much more on teamwork.” highlights Chef Tissot.

The whole Institut Paul Bocuse group stand by Davy Tissot in this wonderful experience and wishes him to reach the world finales in order to bring back France on the podium.

journey of an exceptional chef

From October 2004 to November 2015, Davy Tissot was the chef of Les Terrasses de Lyon, the Michelin-starred restaurant of La Villa Florentine. Since the summer of 2016, he has been the chef of the gourmet restaurant Saisons, at the Institut Paul Bocuse in Écully. Meilleur Ouvrier de France in 2004, the Lyon native was trained among the greatest: Paul Bocuse, Régis Marcon, Jacques Maximin, Roger Jaloux etc.

About the Bocuse d’Or

In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs. It takes place at the heart of Sirha, a professional tradeshow dedicated to food service and gastronomy in Lyon, France.

The idea: to bring together 24 chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live before an enthusiastic audience. To decide between them: a jury composed of the most illustrious chefs of the planet. The Bocuse d’Or is a show that receives extraordinary media coverage. Many talented chefs have made a name for themselves by winning the contest.

30 years after its creation, faced with the increasing number of nations who want to take part in the prestigious contest, the Bocuse d’Or inaugurated in 2007 the concept of pre-selection events by introducing the continental events: Bocuse d’Or Europe, Bocuse d’Or Latin America and Bocuse d’Or Asia-Pacific.