Chef David Bizet
A true nature lover, David Bizet’s culinary creations are often described as an artistic composition. The colours and arrangement of the food come into their own like the palette of a painter whose artistic sensibility lingers in the mouth.
David Bizet grew up in Normandy in a family with a passion for cooking using local ingredients. Bizet’s own love of cuisine was triggered by a desire to pass on this family tradition that valued what was in the plate. He draws inspiration from nature and makes as much use as he can of seasonal and garden produce.
During his military service in Paris, he was impressed by the team of chefs at the French Senate, all of whom held the Meilleur Ouvrier de France (Best Craftsman of France) title. This team led him to the brigade at Taillevent restaurant, where he met the man who would become his mentor and inspire his career, Chef Philippe Legendre.
In 2016, he rose to a new challenge when he was appointed Chef of the latest signature gastronomic restaurant at Four Seasons Hotel George V, L’Orangerie, a light-filled dining room giving onto the Hotel’s famous Marble Courtyard. Bizet’s goal is to offer a menu in perfect harmony with the four seasons. Chef David Bizet presents his menu like a definition of a traditional French contemporary cuisine “of elegance, refinement and femininity and respectful of nature.” He received his first Michelin star in February 2017, after only eight months of opening.