BISETTO : The Italian cooking under Mediterranean influence
 “As sure as I am human, I am 100% Italian” claims Davide Bisetto, adding straight away with a sense of humor “but as I am a chef using a French technique, I guess I am a hybrid”. Davide Bisetto has been living in France for ten years.
After attending the Catering college of Casteflfranco Veneto (Italy), Davide Bisetto works in Germany and in the United Kingdom before returning to Milano in 1993 to work in the Four Seasons Hotel. Sergio Mei, the chef, becomes his mentor and makes him travel all around the world in the hotel chain. In 1999 he arrives at the Carpaccio restaurant of the Hotel Royal Monceau and is soon awarded his first Michelin star by the renowned Michelin Guide. He develops a traditional but in the mean time also modern and light Italian cooking.
“I have always wanted to come to France, for the simple reason that for cooking, it is the only place to be”.
In 2004 he participates in the opening of the Casadelmar, a four star luxury hotel in Porto-Vecchio. One year later, the Michelin Guide awards him his second Michelin star. “A second star increases the enthusiasm, and after that, it all becomes easier. It is the time to dare more in front of the client”.
Davide’s cooking is full of flowers and colors, refreshing, clear and readable...pure happiness!
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