Paris, 20 October 2017 - Le Cordon Bleu Paris announces the creation of a day class enabling participants to become fully immersed in Japanese culture and to discover the history of Sake, its production and its diverse qualities. This is also the perfect opportunity to learn tasting techniques and how Sake is used in cuisine.
Taught by Sylvain Huet, Sake Samourai – an honorary title bestowed on leading experts around the globe - this programme is equally suited to hospitality, restaurant and sommellerie professionals, F&B Managers, food journalists and all those with a keen interest in Japanese culture.
Sake, fruity and spicy alcohol made from fermented rice, is booming outside of Japan, attracting interest from the most discerning of palates, leading Chefs and restaurant owners in France. Le Cordon Bleu Paris institute is therefore delighted to offer this unique training programme which aims to provide a better understanding of its heritage, its variety in terms of flavour, and the precision involved in both its consumption and its production. The participants will, amongst others things, discover the classification of the 8 categories of superior Sake as well as the basic rules for Sake and food pairing.
At the end of the one day programme, participants will be awarded an “Introduction to the art of Sake” Certificate.
- History and introduction to Sake
- Tasting techniques
- Sake breweries, different types of Sake and their regions
- Sake categories
- Serving Sake, storing and labelling
- Food and Sake pairing and Sake in cuisine
Date: January 29, 2018
Time: The Introduction to the art du Sake programme is a one day class which takes place from 8.30am to 6pm.