Chef & Student

Ahmed will be the future junior sous-chef at the restaurant Saisons alongside Davy Tissot.

Davy Tissot
MOF Chef 2004, Michelin-starred chef in 2005. Grand chef Relais et Châteaux in 2010. Head chef at the gourmet restaurant Saisons at the Paul Bocuse Institut since 2015, elected “Grand de demain” (future great chef) by Gault & Millau in 2006.
Ahmed Ben Semlali
Junior sous-chef at the gourmet restaurant Saisons in the Paul Bocuse Institute, graduate of the Paul Bocuse Institute in 2018. Former intern at the restuarant La Pyramide in Vienna (two stars in the Michelin guide).
What are your links with passing knowledge on?
DT : On my medal it says “teaching, enjoyment and work“. Passing knowledge on is a way of sharing passion each day. It is ‘passing on a way of life’. It works in both directions.
ABS : Finding yourself working in such nice companies makes it possible to question yourself. The dedication and word of a chef like Davy means a lot to me. He not only passes on his knowledge and expertise to me but also, a way of life.
Describe this co-creation
DT : Ahmed comes from Marocco and I am of Sicilian descent, and in this recipe, which brings us closer in terms of culinary culture and nature, there are memories of our childhood mixed in with the spices.
ABS : It made me remember walks in the forest with my grandparents. I enjoyed discovering products like Arctic char, ceps, etc. You really get a sense of nature, which we both appreciate.

Fish and Frog

Emotion and originality in the presentation and the flavours of our dish inspired by nature. The fine texture of Arctic char poached in olive oil combined with the strong flavour of ceps, the watercress purée, the intriguing flavour from the frog’s legs cromesquis et voila! Just like that we find ourselves in the middle of the forest!

Discover their recipe
Photo de Fish and Frog
Photo de Fish and Frog

enhancing nature

Our talented duos

They work together where they met for the occasion, calling upon their shared history and drawing on their memories to create this exclusive recipe for four hands. Generously, they have revealed what goes on behind the scenes of this shared experience and their vision of what it means to pass on knowledge.

February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Discover
June
Myriam Sabet and François Daubinet
Chef & Chef
Discover
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Discover
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Discover
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Discover
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Coming soon
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Coming soon
February
Nicolas Boussin and Maxime Guérin
Mentor & Young Talent
Discover
March
Sébastien Faré and Jules Faré
Father & Son
Discover
April
Christophe Michalak and Jérôme de Oliveira
Chef & ex Second
Discover
May
Pierre Gagnaire and Thierry Méchinaud
Three Michelin-starred chef & Executive chef
Discover
June
Myriam Sabet and François Daubinet
Chef & Chef
Discover
August
Steven Gerault and Frédéric Cassel
Apprentice & Mentor
Discover
November
Enrique Casarrubias and Montserrat Estrada
Husband & Wife
Coming soon
July
Michael Bartocetti and Jonathan Chapuy
Chef & Sous-chef
Discover
September
Davy Tissot and Ahmed Ben Semlali
Chef & Student
Discover
October
Cyril Gaidella and Vincent Cabel
Instructing chef & Apprentice
Coming soon