__MAIN_TEXT__
feature-image

Page 62

DAVIDE BISETTO - ORO RESTAURANT, BELMOND HOTEL CIPRIANI, VENICE

Citrus (Red Prawns) Hand-chopped and creamed stockfish, red pepper concentr

Following two decades in the business, Davide’s skill and passion of Italian cuisines was recognised when he was awarded his first Michelin star at the Carpaccio Restaurant in 2002. This marked the beginning of Bisetto’s creative explosion and he joined Casadelmar, a hotel which was still under construction in Porto Vecchio on the island of Corsica at the time. This gave Davide the chance to experiment and push the limits of his creativity and he secured a second star five years later in 2007. As Executive Chef of Oro Restaurant at Belmond Hotel Cipriani, Davide’s desire is for the diner to taste all the possible flavours on the plate. There is scarce inedible decoration and everything on the plate is eaten. His cuisine is playful with flavours, produce and cooking methods with the chef’s unique touch. According to Davide, it is precisely that meticulous attention to detail which that makes the difference; sometimes even a drop of oil can be too much.

62 - WO’GOA January 2016

Profile for WG Magazines

WO’GOA something is always brewing… January 2016 Issue  

WO’GOA something is always brewing… January 2016 Issue  

Profile for wogoa

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded

Recommendations could not be loaded