Food and Wine Pairing
Learn all about the art of pairing a dish with the right wine during a workshop taught by a professional from the world of wine and a cuisine Chef.
Food and Wine Pairing Workshop Presentation
During the workshop, the cuisine Chef will prepare a full menu: starter, main course and dessert in front of you, in the presence of a Sommelier. You will watch the Chef as he prepares the menu and discover the techniques used for pairing the dishes with the right wines.
The objective of this workshop is to enable you to understand the importance of wine when tasting a dish. You will therefore discover the consequences of your choices in relation to the order in which the wines are served or even their temperature. You will be introduced to the basic key reflexes necessary to be able to choose a wine in line with the meal’s menu.
Taught in one of the institute’s demonstration rooms, the Food and Wine Pairing Workshop is led by two professionals who give advice and demonstrations to the participants who are seated in front of the Chef’s work surface. The food and wine will be tasted throughout the demonstration.
You will leave the Food and Wine Pairing Workshop having learnt all about flavour analogy, the different elements to take into account when selecting a wine, the importance of temperature and the order in which the wines should be served.
On the agenda of the Food and Wine Pairing Workshop
October 20, 2016
Mushrooms creamy broth, spicy foie gras ravioli paired with a AOP Saint-Joseph blanc 2015, Cuvée Vania Domaine Guy Farge
Roasted venison fillet with Alsace bacon, cocoa pepper sauce and golden pineapples with lime paired with a AOP Châteauneuf du Pape 2013, Château Maucoil
Brittany shortbread with figs and fromage blanc sorbet paired with a AOC Rasteau 2012,Domaine la Soumade Frédéric Roméro
November 17, 2016
Mushrooms creamy broth, spicy foie gras ravioli
Roasted venison fillet with Alsace bacon, cocoa pepper sauce and golden pineapples with lime
Brittany shortbread with figs and fromage blanc sorbet
December 8, 2016
Seared scallops, orange glazed turnips and walnut oil
Lamb loin chop ‘en surprise’ with black olive, caper and lemon sauce
Chocolate mousse and pistachio dacquoise
Translated into English.
During the day of the short course, you will benefit of 10 % discount at the shop, except on books (-5%).
The end time of the course depends on the number of participants.
Book your seat for the Food and Wine Pairing Workshop:
Price: € 75.00
Duration: 2 Hours