Luxury and gastronomy | French gastronomy and food and wine pairings
Duration : 2 p.m. - 2 days
Admission : For all
Pace : Classic
PROFESSIONAL TRAINING
FRENCH GASTRONOMY
AND FOOD AND WINE PAIRING
Master the rules of food and wine pairings and French gastronomy
Grant without misstep
France is recognized worldwide for being the country of wine and gastronomy. One rarely goes without the other but there are rules to respect for their marriage to be successful.
Educational objective:
Deepen your knowledge of the different types of French wines, the different foods as well as the rules for pairing wines and foods
Operational objectives:
- master the vocabulary of wine and the different profiles of French wines.
- master food pairings.
- analyze your cuisine and wine list and increase your turnover through advising its customers on food and wine pairings.
Certificate :
Certificate of end of training
Prerequisites
Be of legal age for wine tasting
Funding
OPCO, Pôle emploi, Own funds
Opportunities
Sommelier, waiter, waiter, wine merchant, wine tourism...
EXTRACT FROM THE PROGRAM
Downloadable PDF version:Download
1. KNOWLEDGE OF WINES
1. KNOWLEDGE OF WINES
-Service techniques
- Knowledge of wines and local products
-General culture, history and heritage
-English
-Stress management
- Scenario
- Mock competition
1. KNOWLEDGE OF WINES
-Service techniques
- Knowledge of wines and local products
-General culture, history and heritage
-English
-Stress management
- Scenario
- Mock competition
1. KNOWLEDGE OF WINES
-Service techniques
- Knowledge of wines and local products
-General culture, history and heritage
-English
-Stress management
- Scenario
- Mock competition
1. KNOWLEDGE OF WINES
-Service techniques
- Knowledge of wines and local products
-General culture, history and heritage
-English
-Stress management
- Scenario
- Mock competition
INSTRUCTOR
BAPTISTE ROSS-BONNEAU
Winner of the national and international Sommellerie Sud de France Challenge in 2018, Baptiste is a sommelier consultant and ambassador for wines from the south of France. He works in the restaurant business but also with regional appellation unions and large Languedoc estates such as: Gerard Bertrand, Anne de Joyeuse, Maison Ventenac, Borie de Maurel, etc.
Previously, he worked as Head Sommelier at the starred restaurant of the prestigious Hôtel de la Cité in Carcassonne.