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Davy Tissot Les terrasses de Lyon / Lyon

The taste of effort

The Sicilian flavours that Davy Tissot received as a heritage from his grandmother run through in his DNA soaked in Mediterranean sun and insular beauty. A bad wound forcing him to give up a career in sports, Davy sets a new challenge for himself: gastronomy. A rather promising new fate as he reaches the top of the podium with the award of Meilleur Ouvrier de France in 2004 (Best crafstman in France). His dishes are often of Italian influence like his spelt risotto, Parmigiano and Alba truffle. The other aspect of the athlete’s mental strength is Davy’s strong desire to please people. One of his fondest culinary memories remains the desserts carriage at Troisgros, savoured once at a birthday dinner. On a constant mission to surpass himself, he always believes he could have done better! For Davy the only advice you can give an amateur cook is give it your best. Pushing your limits could be Davy's motto, and he proves it brightly every day.

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