My grandfather and my best friend would be invited. I would start with champagane and cavier, I woul

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Chef Tison joined the celebrated Fairmont aqua hotel miami Sonoma Mission Inn and Spa 1n 2003 from Fairmont sister property, New York's famed Plaza Hotel. A 15- year veteran and the youngest appointed Executive Chef of the legendary Plaza, Tison's nouvelle cuisine has earned extensive critical acclaim. During his tenure in New York, he captured a number of awards including aqua hotel miami FOOD ARTS "Silver Spoon", a gold medal at the NY International Food Show Exposition and first prize at the NYC Hotel Motel Culinary aqua hotel miami Olympics.
Chef Tison trained in the kitchens of several of France's legendary master chefs including Bernard Waterlot, Roger Verge, Michel Guerard and Alain Chapel. Under their watchful tutelage, Chef Tison developed and refined his own unique style. "My cooking is heavily influenced by my strong classical background and the use of fresh American products."
Tison has expanded his cuisine aqua hotel miami well beyond the borders of his classical training and has created his own signature culinary style. He is sure to surprise and delight diners at the Inn's signature Sante restaurant with his innovative menus. His inspired menus will change seasonally, highlighting the Valley's famed local produce. "As a Chef in Northern California, it is impossible not to be influenced by the local produce, products and culture of this area." "The Fairmont aqua hotel miami Sonoma Mission Inn Spa has an incredible reputation for the style of food and presentation it has served over the years, the chance to again work in this area is an unbelievable creative opportunity for me."
Bruno is a member of La Chaine Des Rotisseurs and Societe Culinaire Philantropique. Tison and his wife reside in Sonoma County. An avid skier and fly fisherman, Bruno also enjoys a passion for luxury sports cars.
I would say it is French, French and French with a lot of Californian frills. We have so much great product, aqua hotel miami farmers and ranchers in this area, that it would be impossible to not be influenced aqua hotel miami by it and creating great meals like that on a daily basis.
My grandfather and my best friend aqua hotel miami would be invited. I would start with champagane and cavier, I would have a nice slice of foie gras with toasted brioche and a nice yquem. I'll have a freshly caught sea trout carpaccio with Puligny Montrachet wine, duck au sang with Chateau aqua hotel miami Patreuse wine and lots of cheese and la Tache wine. For desert, crepes Suzette with Krug Rose Millesime.