Service à la Française International Brochure Programmation SERVICE A LA FRANCAISE_Mauritius | Página 22

SOMMELIER TRAINING
From 27 th to 30 th January
Theme of training: World wine varietals, sale and service hotel
Mediterranean cuisine of star chefs showcasing their talents on the French
Riviera
Theme of contest: Service competition, sale in big hotel situation. Most
creative dish contest "Tastes and colors of Mauritius
Laurent DERHE
MEILLEUR OUVRIER DE FRANCE
SOMMELIER
SAF Member
Craft leader
The Sommelier ensures the service of wine and other drinks. He knows how to
advise by sharing his knowledge and proposing to the customers a choice of
relevant wines to accompany a dish. He serves wine at optimal temperature,
in the adapted glassware and within service regulations. He manages and
supplies his cellar.
Objective of the Training
Strengthen and deepen the knowledge of the trainee to enable him/her to:
• Master the characteristics of the main vineyards in the world,
• Identify a client’s taste and advise him,
• Create wine-food combinations that are both classic and original,
• Manage the cellar and the wine list.
Content
The training is structured around 5 areas that are gradually tackled through
numerous practical exercises.
GREEN ZOOM
SAF has a Sustainable Development
Commitment which will result in
the choice of our partner-suppliers
for our classes which are already
committed
towards
products
with a low carbon emission, and
the teaching of "good practices"
linked to the reduction of energy
consumption, renewable energies,
water saving, waste recycling and
biodiversity
protection.
During
the training the following aspects
will be reviewed: the choice of
regional products with the lowest
carbon emission as possible, the
cultivation of vines and viticultural
products from organic farming or
environmental friendly (etc.)
• The basics of oenology: the techniques of viticulture and winemaking, the
history of vineyards, conservation techniques,
• Tasting: the phases of tasting, the differentiation of flavours and aromas,
and the influence of the terroir,
• Pairing of wines with food and customer service: fashionable and innovative
alliances, accompaniment of the meal,
• Service and customer relations: wine service protocol, customer advisory
techniques,
• Management of wines: management of the cellar and stocks, development
of a menu, assessment of the economic impact of the choices made.
Duration
4 days.