Director, Sake and Food lab Hitoshi had been studying about flavor chemistry of Sake and teaching young sake brewers in National Research Institute of Brewing (NRIB). His most famous work is Flavor terminology and reference standards for sensory analysis of Sake. He also edited a book «A Comprehensive Guide to Japanese Sake» published by Japan Sake and Shochu Makers Association.
Continue readingChef du restaurant étoilé Pages A graduate of Cuisine and Sommelier school in Japan, Ryuji Teshima, nickname Teshi, who trained at “Lucas Carton”, is a product enthusiast. He immersed himself into the world of meat with Hugo Desnoyer then into the universe of fish at “Terroirs d’Avenir », before opening “Pages” restaurant in 2014, with his wife Naoko Oishi, pastry chef. In 2016, the couple received their first Michelin star for this very chic and…
Continue readingArtisans Fromagers « TAKA ET VERMO » Paris 10e They are young, passionate and gifted… what more could you ask for ! After a training with the best parisien cheesemongers, as Laurent Dubois, Laure and Mathieu décide to open their own shop, end of 2015, Paris 10th. In order to select the best producers in France and Europe, they didn’t hesitate to cover more than 10.000 km before opening. They propose today not only incredible…
Continue readingChef pâtissier & MOF glacier « UNE GLACE A PARIS » Paris 3e Pastry Chef / MOF (tittle of best artisan of France) Ice-cream maker « UNE GLACE A PARIS » Paris 3r d / 18e. Barely one year after it’s opening « Une Glace à Paris », owned by Emmanuel Ryon (and Olivie r Ménard) surely became the best ice-cream parlor of the capital. Awarded « Meilleur Ouvrier de France / Ice-cream maker »…
Continue readingHead bartenders – Groupe Perchoir – Paris Pushed behind the bar by passion in 2015, Nicolas and Thomas are now managing the teams of the Perchoir group in Paris, operating 4 bars with up to 60 bartenders in high season. Working in tandem for just over 3 years, they oversee the selection of products for all the bars and the creation of new menus, recruit and train seasonal workers working in high season and set-up…
Continue readingResponsable du département vins à l’institut Le Cordon Bleu Paris After a career as a sommelier in several well-known starred restaurants, Mr. Ramage turned to education in 1999 and has been teaching wine since. He joined the school Cordon Bleu Paris in 2011, as head of the wine department. He has also been a lecturer in Japan.
Continue readingPropriétaire du restaurant « Pascade » Paris 2e The « Pascade » is a traditional galette (or crêpe) from the Aveyron region in France. But here nothing classic, the original galette has been totally re-looked. Will be participating the workshop « Re-visited bistrot cuisine and sakes ».
Continue readingOriginaire de Mié, sommelier au restaurant Pilgrim, Paris 15ème Originally from Mie, sommelier at the Pilgrim restaurant, Paris 15th professional sommelier and director of the restaurant Pilgrim Second Restaurant of the Japanese star chef Hideki Nishi.
Continue readingHead of International business,Gekkeikan Sake Co.,Ltd. Mr. Noda is the General Manager of international business at Gekkeikan Sake Brewery founded in 1637, and famous today for being one of the leading sake companies in the world. He is also the Chairman of Gekkeikan (Shanghai) Trading Co.,Ltd. in China, and the Board Member of Gekkeikan Sake (USA), Inc.
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