Chef / Restaurant « BOTANIQUE » Paris 11th Sugio Yamaguchi has learnt all the basics of french traditional cuisine in Lyon with Nicolas Le Bec. This approach stimulated his desire to go back to the culinary fundamentals, « The cooking that warms the heart ! » like he says. « I want to cook dishes with real seasonal food, like it was previously essential, something too often forgotten today. He prepares in his brandnew restaurant…
Continue readingJournaliste & wine critic Gabrielle Vizzavona is a French wine critic. After obtaining a Master in economy, she took a four year training about wine and oenology. She took a journey around the world to visit different wine regions and tasted more than 4000 wines ! She is also a buyer, gives lectures and a journalist for the Figaro. Will be participating to the workshop « Carte Blanche Jacques Genin ». contact : www.gabriellevizzavona.com / Instagram…
Continue reading« LA CHOCOLATERIE DE JACQUES GENIN » Paris 3e / 7e She has been for the last 14 years the second of Jacques Genin concerning chocolates or other sweets. By the years, she became « the specialist » of those fabulous ganaches and the chocolat bars. Will be participating the workshop « Carte Blanche Jacques Genin ».
Continue readingM.O.F. Poissonnier / Ecailler Arnaud Vanhamme, Meilleur Ouvrier (Best Artisan) de France in 2011, opened his own fishmonger’s shop 2 years ago in the sixteenth arrondissement of Paris, a culmination after fifteen years of work. Arnaud strives daily for excellence, from purchases in Rungis’ market to chipping and preparation of fish.
Continue readingChercheur CNRS (Neuro-PSI, Gif-sur-Yvette). Spécialiste de la Neurobiologie Sensorielle de l’Olfaction et de la Gustation. CNRS researcher in Sensory Neurobiology, his work aims to better understand the cerebral mechanisms of smell. He is also involved in supporting patients with olfactory disorders and in the olfactory education of young children.
Continue readingChef spécialisé dans les sushis Eric Ticana is a young French chef specializing in sushi. He is a member of the prestigious association «Les Toques Françaises» and «Euro-Toques France». In 2016, he obtains the Kuro-obi workshop from the SSI in Tokyo. At the same time, he becomes advisor to the World Sushi Skills Institute in France. He is the first French chef to represent France at the World Sushi Cup in Japan. Since 2016, he…
Continue readingSommelier en saké / Sake Sommelier Former accounting consultant turned into a sake sommelier for his love and passion for quality sake. Currently residing in Warsaw, Poland, where there is no established market for premium sake, Kazu is engaged in promoting and building the premium sake market.
Continue readingChef Sommelier Hôtel Le Crillon, Paris After deepening his knowledge as a sommelier in Michelin starred restaurants such as Le Meurice, and among chefs such as Pierre Gagnaire and Bernard Loiseau, he was given the opportunity to start the cellar of the Peninsula Paris Hotel from scratch during its renovation. Since the beginning of 2017, he is now head sommelier of the Hotel Le Crillon. He discovered Japanese sake in 2014 in a «bolt of…
Continue readingCheesemongers / « TAKA ET VERMO » Paris 10th 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…
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