La rage de vaincre: the Bocuse d'or returns to France thanks to an exceptional team, masterfully led by Davy Tissot

9/27/21

Davy Tissot, a "Grand de Demain" Gault&Millau 2006

Meilleur Ouvrier de France 2004, consecrated "Grand de Demain" by Gault&Millau in 2006, then Chef de Cuisine Formateur at the Institut Paul Bocuse's Saisons restaurant, Davy Tissot led his team to victory! This long-awaited accolade enables France to regain its leading position in the exclusive circle of gastronomic nations. This crowning reinforces France's determination to once again use its soft power to raise the international profile of our producers, craftsmen, chefs and all those involved in the culinary professions.

"He never gave in to things he didn't want to do," explains Marc Esquerré, Director of Investigations at Gault&Millau. Davy Tissot has always had a sense of rigor and ethics, in the service of French cuisine. His desire to pass on his knowledge has never been in doubt.

Gault&Millau, talent scouts, has always had the audacity to recognize the human and professional qualities of all those involved in the culinary professions.

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A renowned address, refined cuisine and an unexpectedly affordable menu. in Rouen, on the banks of the Seine, this emblematic restaurant has taken up the challenge of making gastronomy more affordable without sacrificing quality. For lunch and dinner, diners can enjoy a 5-toque restaurant for no more than €50, a far cry from the usual prices for this type of establishment. Prestigious cuisine at affordable prices While this offer may come as a surprise in an establishment of this level, it is part of a carefully thought-out approach. The business menu, priced at €49 and served from Wednesday to Friday at lunchtime and from Wednesday to Thursday at dinnertime, allows haute cuisine enthusiasts to enjoy a gastronomic experience at an unusual price. The menu features dishes conceived in a spirit of sharing and conviviality: snails with mushroom fricassee and parsley cream, braised veal chuck and sautéed vegetables... Dishes that evolve with the seasons and harvests. Coming soon, a salmon and haddock tartare with Thai mayonnaise and wasabi mousse will enrich the menu. A great chef behind this initiative Behind this initiative is Gilles Tournadre, Rouen's emblematic chef, at the helm of Gill restaurant since 1984. Awarded 5 toques, he sublimates his terroir with a sincere, generous and lively cuisine, tinged with influences from his many trips to Japan. His commitment earned him a place in the Gault&Millau Academy in 2024, and he was named Gault&Millau d'Or at the Gault&Millau Tour Normandie 2025. With this menu, he aims to make gastronomy more accessible, without compromising on high standards or quality. This ambition is also reflected in the Young Gourmets offer, available until March 31 and reserved for those under 35. On the menu: a cocktail, starter, fish, meat, dessert, two glasses of wine and a hot drink, all for €85. Book online or by phone at 0235711614. Where? 8-9 Quai de la Bourse, 76000 Rouen

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