Chef-owner – « CHEZ ALINE » Paris 11e Considered as one of the best sandwiches of Paris by many gastronomes, it’s nearly twenty different sandwiches that are prepared every day in this old butcher shop. Here, everything is done minute in front of the customers, with ultra-fresh ingredients. Opened in 2012, Delphine Zampetti delights since then, the appetites of the district and elsewhere. Will be attending the pairing workshop ”STREET FOOD of PARIS & SAKÉS”.
Continue reading5th kuramoto Executive Vice President/ Mano Tsuru The fifth generation of “Mano Tsuru” in Sado. After graduating from university, se worked for a film company before taking over the family’s business. Sake brewing experience program. WSET SAKE 3, Sake Expert Assessor, Kiki shu meister.
Continue readingGuitarist of the “Phoenix” band & Sake amateur The rock group « Phoenix » has been working for several years in close collaboration with the Japanese brewery Tatenokawa, to produce their sake “collection”, which profits are redistributed to the Japanese Red Cross. A charitable gesture that corresponds to a clear desire, by the group, in launching this range of sake. Member of « Phoenix », Christian Mazzalai, will tell us about the latest sake added to the collection, “Phoenix sparkling”.…
Continue readingExecutive Wine Director – Groupe Alain Ducasse His career Gérard Margeon is a quiet, discreet man, as much by personal inclination as by his rather frantic job which does not allow him much time to appear in public. He travels constantly from New York to Paris to London, while keeping in touch with what is happening in London or Mauritius. Juggling with wine lists that must all be exemplary and all different. And managing the…
Continue readingWriter and columnist – La Revue du Vin de France Together with Alexandre Vingtier, he is in charge of the spirits column of the Revue du Vin de France (RVF) and also of sake-Nihonshu tastings. He is also in charge of whisky reviews for “M” le magazine du Monde as well as tastings for Rumporter.
Continue readingKanban, member of KANBAN GROOVE Tomo MAEDA, 37 years old, “Sake Bozu” Yoyogi, Tokyo, Izakaya oriented towards spices, fruits and sweet and sour balances, sake and craft beers.
Continue readingMusician researcher musicologist and artistic designer This internationally renowned artist created the concept of SAKÉ JAZZ and uses everything around us (water, rice, etc.) to produce unique music. SAKÉ JAZZ is an exceptional concept that brings together professional musicians whose aim is to promote sake and make it a factor of gathering and common awareness in society. He will come from Japan with 3 musicians to play at the Salon du Saké. NO SAKE NO…
Continue readingfrom Suisen Shuzo Co., Ltd. Will speak at the “IWATE, a place of pristine Nature with outstanding sake” presentation. Iwate is a place of untouched nature with a suitable climate for excellent rice and pristine water where Suisen and the other Nambu Sake Breweries’ unique technique creates the highest quality of sake.
Continue readingChef de cuisine, accompagné de Mao ETO – Chef de cuisine – restaurant « KEN KAWASAKI » Paris 18ème Originally from Hiroshima, Ryohei is a very inspired chef… silent. But the cuisine that he serves in his restaurant located near Montmartre, is incredibly creative, spontaneous, and so evident of purity. The base of his cooking is French but of course you might find here and there few Japanese ingredients, just to remind you his roots. He will…
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