Description

Sunday – October 23rd 2016 from 3pm to 4pm

It’s not always easy to pair wine and cheese.

So, why not choose sake for a change?

This workshop will make you discover all the different « possibilities » when it comes to cheese and sake.

Be prepared to be impressed!

For this year, we have chosen a selection of cheeses coming from all Europe.

To the cheeses and sakes, we will also pair each one of them with different breads baked by one of the best boulanger of Paris.

GUESTS

A « Fromager »

A « Boulanger »

And a chef sommelier

TASTING

Cheeses from Europe paired with sakes.

LIMITED TO

50 persons

DURATION

1 hour

Intervenants

Jean-Luc POUJAURAN

Baker – Paris – Jean-Luc Poujauran, baker, comes from Mount de Marsan, and only swears by the well done work. This man is an institution on his onw ! After 25 years of good and faithful services done in his parisian shop, he handed over the keys of it, and opened a laboratory from where he cooks, every day, big loafs of bread for restaurants. From his bakery of the 7th district of Paris, he provides more than two hundred and fifty restaurants in Paris but also in Singapore or Hong-Kong. And he doesn’t confine this just with famous places but supplies also many bistros, which he’s fond of the cooking. Will be participating the workshop « Cheeses from Europe and sakes ».

Rita PINNA

Chef sommelier – Rita Pinna is a native Italian sommelier from the island of Sardinia who has been living in France for the past 25 years. After studies of fashion design in Venezia where she discovers the wine world, she has decided to become one of the main standard bearer of Italian wine in France. She has been in charge, during more than 15 years, of Idea “Vino” in Paris, which was the only Italian cellar in France. Will be participating to the « Japanese chefs / French cuisine and sakes », « Cheeses from Europe and sakes » and « Kijôshu and other atypical sakes » pairing workshops.

Xavier THURET

Cheese MOF – Xavier Thuret was born in the family farm just near Meaux, close to Paris, where he assists from an early age his parents in the production of cheese. From his agricultural roots, he inherits the good sense and the love of local products. After his first steps at a local cheese shop, he joins an important dairy group in 1997, keeping in mind the importance of tradition. He obtains a few years later the prestigious title of ” Meilleur Ouvrier de France / Cheese “, a proof of his incredible knowledge and passion. He became, in the course of time, a true recognized « label » in France and abroad. Will be participating to the « Cheeses from Europe and sakes » pairing workshop.