i. Biography
Sous-vide cooking, as a defining marker in 1989, sits at the center of Alain Poletto’s practice. The method points to a kitchen built on control, timing, and protection of flavor rather than ornament. That same logic runs through his bistro position in Brazil: a fixed idea of what a bistro should be, and a refusal to let the term drift into anything looser. In Poletto’s work, simplicity is not shorthand for less work; it is the result of choosing restraint, clarity, and products that can stand on their own.
The Path
Before restaurant leadership, Alain Poletto was professor titular at Faculty of Thonon-les-Bains, France (until 2002), a role that suggests structure, repetition, and the kind of discipline that later translates cleanly to service. The move to Restaurante Paola di Verona as chef/sócio from 2002–2007 shifted that discipline into ownership and day-to-day decision-making. At Dalva e Dito, where he became sócio-chef from 2007–2009 in São Paulo, Brazil, the same working style traveled into a new market. His later stint as Chef Consultor at Grupo Pão de Açúcar from 2009–2013 widened the field again,
The Work Today
The bistro, for Poletto, is not a style label to be applied loosely. When Alain Poletto says, “The challenge was to bring the real bistro to Brazil, because there are many things called bistro that are not bistro,” he is drawing a line around standards, not nostalgia. The point is precision in format as much as in food: a clear idea of what belongs on the plate and what does not. That preference carries into his own table language as well. “I like to eat very simple things, made with good products and as natural as possible,” he says, and the sentence reads like a working brief—ingredient-led, restrained, and uninterested in excess.
Signature
Alain's signature dishes include La Cuisson sous vide. The dish makes the method visible: technique first, with no need to overstate the result.
In Their Words “The challenge was to bring the real bistro to Brazil, because there are many things called bistro that are not bistro.” “I like to eat very simple things, made with good products and as natural as possible.”
Acclaim
Alain's honors include Best technology award for 'La Cuisson sous vide'. The recognition fits the work being described: technique acknowledged on its own terms, with method treated as something worth naming and rewarding.
Profile updated July 2026
FAQ
Asked of Alain
What is Alain Poletto's current role?
As of 2026, Alain Poletto is Chef/Sócio of Bistrot de Paris.
Where did Alain Poletto work before?
Alain Poletto's earlier career included Faculty of Thonon-les-Bains, Restaurante Paola di Verona, and Dalva e Dito.
What recognition has Alain Poletto received?
Best technology award for 'La Cuisson sous vide' (1989).
