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Pairing-Workshop “CARTE BLANCHE GIVEN TO A RENOWNED CHEF” (French Cuisine & Sakés)

35,00€ - COMPLET

Description

Sunday, October 6th, 2018 from 2:00 pm to 3:00 pm

After Armand Arnal, Kei Kobayashi, Jacques Genin and Ryohei Kawasaki, it will be the turn of a new French chef to share his passion with us through this Carte Blanche workshop,
A unique and intimate moment to discover this chef’s cuisine but also the man behind it.
A menu consisting of an appetizer, a main course, a cheese and a dessert, all coming from the menu of his establishment, to which we will associate amazing sakes!

Booking now

LIMITED TO
30 persons

TERM
1 hour 
 
PRICE

35 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.

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

Intervenants

Sylvain HUET (Saké Samouraï, Saké Samouraï, Instructor, Consultant and Organiser of the Salon du Saké His passion for Japanese culture since his early childhood has pushed Sylvain Huet to study aikido, tea ceremony, calligraphy and, of course, sake for many years. Today, he is internationally recognized as an independent expert he received the “Sake Samurai” title in 2012. To keep helping producers and develop new opportunities for them, he launched the European Fair for Sake and Japanese Beverages in 2013 that has become, in a few years, a reference and the leading sake event outside Japan. ), Matthieu GARREL (Matthieu Garrel is a native from french Britanny, he started his professionnel career working for star Michelin restaurants in France and England. He opened in 2001, a gourmet bistro, “Le Bélisaire” in west Paris. His will has always been to democratize gastronomic cuisine, with the desire to make it affordable and understandable by the greatest number. Unanimous in recognizing his professional values, his great technical skills, his creativity and the great quality of the ingredients he works with, according to all these, the profession awards him 2014 with the title of Maître Cuisinier de France. Always on the hit to discover new backgrounds, he has traveled many times to Asia and especially to Japan, which he appreciates the culinary savoir faire and it’s sea richness, which reminds him of his native Brittany. He has created a gourmet workshop, based on quality ingredients and his inspiration of the moment. Preparations that we will associate with amazing sakes issued from different prefectures present this year at the sake fair. )