Description
Sunday, October 7th, 2018 from 4:30 pm to 5:30 pm
A Celery root salad with a mustardy mayonnaise, slightly crunchy. A meat pie, subtly puffed. A “petit salé” with lentils, that melts in the mouth. A farmed “Époisse” cheese, creamy to its center. A “tarte tatin”, gently iced. As many delicious recipes, coming off a long list, all representing great values of our gastronomic heritage..
This the reason why we have decided this year to promote all those dishes that we’ve been cherishing for so many years.
And all this … paired with sake, to enjoy and rediscover these great French classics highlighted by this original marriage with the Japanese national drink!
Our guests will be, Mathieu Dumas, owner of a beautiful Parisian bistrot, “Chez Savy” and worthy representative of this “comfy” cuisine.
We’ll also greet one of the best pastry chef and ice-cream maker of this capital, Emmanuel Ryon. Without forgetting, Laure Takahashi and Mathieu Vermorel, who became with the years, certainly one of the best cheesemongers of Paris. Sylvain Huet, Sake Samurai and Organiser of the “Salon du Saké”, will bring his insights and expertise as well.
GUESTS
MATHIEU DUMAS / Owner of “CHEZ SAVY” Paris 8e
LAURE TAKAHASHI / Artisan cheesemonger “TAKA & VERMO” Paris 10e
MATHIEU VERMOREL / Artisan cheesemonger “TAKA & VERMO” Paris 10e
EMMANUEL RYON / Pastry chef & Ice-cream Best Artisan of France (M.O.F.) at “UNE GLACE À PARIS” Paris 4e
SYLVAIN HUET / Sake Samurai, founder of the French Saké Academy and Organiser of the “Salon du Saké”
TASTING
Classic French bistrot food paired with exceptional Japanese sakes.
LIMITED TO
40 persons
TERM
1 hour
PRICE
25 EUROS
Participation :
be 18 y.o. or more
As the workshops will start on time, please arrive 10 minutes in advance.
All workshops will be held in French and led by Cyril Denis, food journalist.
As the workshops have limited seatings, we strongly advise you to book your seat in advance on our web site www.salon-du-sake.fr