Fondateur de Kura de Bourgogne
Hervé fell into sake and Japanese cuisine as soon as he landed in Japan in 1989. Studying and working in the fully different sector of electronics in Tokyo, Hervé already then built acquaintances with local chefs and brewers. Back in his native Burgundy after 10 years in Tokyo followed by 10 years in London, Hervé dipped one finger into amateur beer brewing, became certified SSA sake sommelier, and is now full arms into kôji and sake. Sharing, introducing sake and Japanese taste to European is the motivation to found the first miso, beer and sake kura in Burgundy.