About the Masterclass
Experience contemporary French gastronomy through the eyes of Chef Davy Tissot — Meilleur Ouvrier de France (MOF) and Bocuse d’Or Gold Winner.
In this special culinary masterclass at Asia Pastry Forum 2026, Chef Davy will take participants through a carefully curated menu that reflects the foundations of French cuisine while embracing a modern approach to flavour, technique and presentation.
From Smoked Eel Cream with Beetroot and Caviar Pearls and Red Mullet with Saffron and Black Garlic, to Langoustine Quenelle, each sequence explores the thoughtful construction of a refined dish.
Participants will discover how Chef Davy approaches sauces and jus, seafood and poultry cookery, flavour pairing, textures, accompaniments and the balance of elements on the plate. This masterclass offers a rare opportunity to understand the thought process, techniques and craftsmanship behind cuisine at the highest level.
Learn directly from one of France’s most accomplished chefs and discover how classical foundations can be transformed into contemporary gastronomy.
10th October 2026: Half Day 1pm-5pm
11-12th October 2026: Full Day 9am-5pm
Chef Davy Tissot Menu:
SEQUENCE 1
Smoked Eel Cream
Light Beetroot Mousse with Sherry Vinegar and Caviar Pearls
SEQUENCE 2
Red Mullet Fillet with Saffron Threads
Sweet Pepper and Black Garlic Cream
SEQUENCE 3
Small-Boat Cod
Saffron Aioli and Rock Fish Soup
SEQUENCE 4
Langoustine Quenelle
Mushroom Fricassee and Langoustine Head Jus
(The langoustine may be replaced with prawns, depending on availability.)
SEQUENCE 5
Sea Bass Loin
Wild Watercress Velouté and Aquitaine Caviar
SEQUENCE 6
Poultry Tournedos
Albufera Sauce
DESSERT
Pearlescent Cloud on Baba
Grapefruit and Candied Olive
About Masterchef
Davy Tissot
Chef Davy Tissot is one of France’s most distinguished culinary figures, celebrated for a career combining gastronomy, competition and education. Awarded the prestigious Meilleur Ouvrier de France (MOF) Cuisine in 2004, he went on to earn Michelin stars at Les Terrasses de Lyon and later Saisons, which became France’s first Michelin-starred training restaurant.
In 2021, Chef Davy led Team France to victory at the Bocuse d’Or, one of the world’s most prestigious culinary competitions. Today, he serves as a Culinary Ambassador at Institut Lyfe, inspiring the next generation through a philosophy centred on creativity, emotion, sharing and exceptional French craftsmanship.