Preparing for their practical Arts de la Table exam at The Ritz Paris, Bs1 students are displaying their skills in the sequence of service of wine:

• bottle presentation, including origin, vintage, producer, grape type. The focus is on mono-varietal organic wines : Sauvignon Blanc, Chardonnay, Pinot Noir and Grenache, all sourced at “Caves de Reuilly” in the 12th Arrondissement of Paris.
• bottle opening, performed in style here!

• tasting, starting with dry white wines and ending with the Grenache, a robust 14.5% ABV wine from the Languedoc region
• pairing, with 5 representative cheeses from France : St Maur de Touraine, St Nectaire, Camembert au lait cru, Comté 30 mois and Roquefort. These products are carefully selected and ripened by Meilleur Ouvrier de France Eric Lefebvre at the Fromagerie de Paris, https://fromageriedeparis.eatbu.com/?lang=en (English spoken and very friendly staff), a highly recommended address for all cheese lovers, just a stone’s throw away from Biyahi’s Hospitality Expertise offices -what a blessing!-

Thank you to AIM for promoting gastronomy and service thus reinforcing future hotel managers’ knowledge in Food & Beverage!