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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Villa Florentine.

Restaurant of a Grand Chef Relais & Châteaux and hotel in town. France,Lyon

Davy Tissot

Chef
Villa Florentine Lyon 69005

I was heading for a sports career. After an injury, I had to rethink my future. The need for a challenge, a desire to bring pleasure to others and the Sicilian origins of my grandmother led me, quite naturally, towards gourmet cuisine.

My career path has been punctuated by the great names of French gourmet cuisine: Paul BOCUSE, Philippe GAUVREAU, Régis MARCON, Jacques MAXIMIN, Roger JALOUX… I have learnt something from each of them and they have helped me craft my own identity. My cuisine is born of chance meetings and exchanges. That is how I became MOF (Best Worker of France) in January 2004. After winning this award, I took over Les Terrasses de Lyon, the gourmet restaurant at Villa Florentine and became a Grand Chef Relais & Châteaux in 2010.


What was your most moving culinary experience?
A birthday dinner at the Troisgros restaurant. And particularly their dessert trolley, which was, in terms of taste, technique and appearance, utterly exceptional. I never had the same feeling of excitement with any dessert from anywhere else...

The most amusing kitchen incident you ever witnessed?
My first dish at Villa Florentine! A couple had ordered the most complicated dish on the menu: roast lobster with ginger and mango chutney and rice crackers in ink. I felt I had made an absolute mess of it: the stress and worry of this first night had got to me. I ended up by offering it to the guests for free and they were astonished as they hadn’t been at all disappointed by the dish!

Your best piece of advice for amateur chefs?
Choose something simple with the best possible ingredients and make sure you give of your best.


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