David BIZET

Chef : 1 restaurant

Presentation

His grandparents were farmers, his uncle a pork butcher. Gourmand by nature, David Bizet became close to them. That's how his desire to become a chef was born. To become a chef, he enrolled at the Lycée Hôtelier in Granville and passed his master's diploma at the Manoir du Lys, in Juvigny-Val-d'Andaine (Orne). He then performed his military service as chef to the President of the French Senate, René Monory, working alongside the Meilleurs ouvriers de France. "I learned a lot," he confides.

Now settled in the heart of the City of Light, David Bizet wants to rub shoulders with the greatest. To begin with, Philippe Legendre, made of the same wood, offered him a position as commis de cuisine at the legendary Taillevent. In 2000, they moved to the kitchens of the Four Seasons George V in Paris. He worked his way up through the ranks, eventually becoming second at Le Cinq, a position he held for fifteen years alongside Philippe Legendre, Éric Briffard and then Christian Le Squer. Satisfied, José Silva, the establishment's general manager, offered him his first chef position in 2016, when L'Orangerie opened.

On the strength of this experience, the winner of the Grand de Demain 2018 trophy returns to Taillevent through the front door, before being appointed executive chef of all Peninsula Paris restaurants. At L'Oiseau Blanc, the palace's flagship restaurant, he distinguishes himself through his bourgeois cuisine, which he skilfully brings up to date. "What'simportant is that it remains legible, that the product is at the heart of the plate. We're lucky enough to have a garden on the roof of the hotel, where we grow our own herbs." Gault&Millau immediately awarded him 3 toques.

B. G.