Propriétaire du restaurant « Chez Savy » Paris 8 Gastronome and owner – restaurant « SAVY » Paris 8e He started his carrer as a development manager for a french cooking channel. But his passion concerning good food and good wine, couldn’t stop there. So he became a few years later, the owner of a beautiful typical french bistrot named « Savy ». And in 2018, he joins Dominique Piron to realize a vintage of…
Continue readingJournaliste & Chef de cuisine Journalist & Chef Journalist, passionate of French and Japanese cuisine, he has been organizing the different workshops for the past three years. He also teaches french cooking and works as a private chef. Contact : cyril@cyrildenis.com Instagram : cyrildenisparis
Continue readingProducteurs de saké en développement à Montpellier After a PhD in Evolution and Microbial Ecology, Johan Ramsayer worked as a researcher on yeast-bacteria interactions in bakery sourdough. Since 2013, he is also ‘’amateur’’ brewer in an associative beer brewery (La BAF) in Montpellier Maeva Delaruelle is an engineer in biotechnology. She specialized in Microalgae culture and the design of sensors for the detection of bio-molecules. Also passionate about cooking and fermentation, they discovered the world…
Continue readingProducteur catalan de saké Born in Barcelona in 1949. Author of many books about gastronomy and nihon-shu, presently he is brewing sake in Tuixent a little village in the Pyrenees Mountains under the name of Seda Liquida (Kinu no Shizuku).
Continue readingKuramoto / Les Larmes du Levant After studying sake brewing under the patronage of Umetsu-san in Tottori and sake service in a Tokyo based Izakaya, he came back to France in 2016 where he since established and now manages the first french sakagura : Les Larmes du Levant.
Continue readingProducteur de koji, miso et saké en développement J. Andrieu after a business trip to Japan, became very interested in the sake culture and decided to create a sake 100% made in France using all his wine connections. It all started with his friend H. Heulz, a young entrepreneur. To enhance the quality of the product, they added two more members to the team: – S. Roussel, a rice farmer in Camargue – A.Jojot, an…
Continue readingChef de cuisine du restaurant « AUTOMNE » Paris 11e Nobuyuki is a japanese chef from Fukuoka. After, starting his professionnal career as a chef of french cuisine. he decides to leave Japan to discover France and it’s different regions. From Lyon, starting point of his journey, to Vienne at Henriroux’s restaurant, passing by Saint-Tropez at La vague d’or, Hotel de la pinède and finishes in Alsace. It’s finally in Paris that he settles in…
Continue readingUK Representative for the Sake Samurai Association Rie Yoshitake is UK Representative for the Sake Samurai Association, a group dedicated to promoting sake in markets outside of Japan. Rie has been working in fine and rare wine from her base in London for more than 20 years, and this experience prompted her interest in sake as an integral part of Japanese culture. Today, much of Rie’s volunteer and consultancy work focuses on prom ting Japanese…
Continue readingDirecteur adjoint bureau de développement des marchés (Gouvernement préfectural de Tottori) Mr. Toshiyuki Yamasaki is Assistant Director of the Market Development Bureau of Tottori Prefectural Government. He will make an introduction of the touristic appeal of the prefecture during the conference presenting the Prefecture on Saturday afternoon.
Continue reading 
Continue reading...
Continue reading...
Continue reading...
Continue reading...
Continue reading...
Continue reading...
Continue reading...
Continue reading...
Continue reading...