Here is our frequently asked question list :
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| 06/08/2005 |
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I do not have any information on l'Association des Sommeliers d'Europe, nor have I recieved any correspondance.....could you please send me details and newsletters to the address below?
Of course, once you will be familiar with our targets, we are looking forward to receiving your subscription and answering any question you may want to ask.
However, from now on, you will receive our newsletter via the Internet.
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| 06/08/2005 |
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Many thanks for your informative letter and link to the web site.
We are always looking to help educate and promote the art of sommellerie and we also run a training center that trains our new sommeliers.
We would be very interested in providing stages for college students and experienced sommeliers in London.
Please let me know if you can help.
I am so pleased we have the same aims: to train students and promote sommellerie.
We plan to open an european school of wines and we are still talking about the way to do it with the owner of a vineyard in Bellet (Nice): there european students will learn wines and vinegrowing, wine making and wine selling...
We are very interested in your proposals of receiving some students or experienced sommeliers, and one of our aim is to offer places of work-experience for european students in sommellerie: so one way or another, we could contemplate to exchange our point of view on the matter: we would like to create of web of european experienced sommeliers ready to welcome other sommeliers and help them in settling in another country.
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| 06/08/2005 |
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I want tonow what are the critiria in order to participate in the "PROVENALE CUISINE TROPHY", monday october the 17th 2005.
Concerning the Provencale Cuisine Trophy, we hope you have read all the details on our webe-site.
The main criterion is to be sommelier by profession, to be in Nice in that time, we will be happy to welcome you. Once you will have applied, you'll recieve the recipes from the Chef you will be working with, and your job will be to match the dishes with Provencal wines: BANDOL, CÔTES DE PROVENCE, COTEAUX VAROIS, exclusively.
Maybe it would be good if you could come a few days before, so you could taste or be helped by a local sommelier.
As one of the members of the jury is English, you could easily participate in english.
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