The official launch of a tasting room on December 9, in the presence of the management of both establishments, teachers, students and alumni, symbolizes ten years of close relations between the two institutions and the recognition of common values of excellence and transmission of knowledge and the French art of living.
The 100m2 tasting room was created with teachers from the leading hotel school in coordination with the oenological team of Champagne Nicolas Feuillatte. An almost exact copy of the space of Cellar Master Guillaume Roffiaen in Chouilly (Marne), the room is intended to accommodate students and speakers for Sommellerie training. It is divided into two parts: one reserved for wine technique able to accommodate 18 tasting stations around a backlit table; and another dedicated to the presentation of the Art of Service, delimited by a bar.
" We are particularly proud to see the fruition of the rich exchanges that our two institutions have maintained for more than 10 years" says Christophe Juarez, Managing Director of Champagne Nicolas Feuillatte. "They are faithful to the ambition of our founders who wanted to provide training for future generations. Every year, we welcome apprentices and professors to introduce them to the complexity of Champagne winemaking during a tailor-made tour of cellars, detailed presentations and subtle food and wine pairing exercises that perfectly reflect our mutual requirements in terms of training."
“The inauguration of the Nicolas Feuillatte tasting room within FERRANDI Paris marks an important milestone and offers our students an exceptional training environment that will allow them to deepen their knowledge in the world of champagne and wine, " underlines Thomas Allanic, Managing Director of FERRANDI Paris. " Since 2013, we have forged a special bond with the Champagne Nicolas Feuillatte teams who welcome our French and international students during educational visits, share their skills with them and also accompany us during key moments in the students' lives, such as their graduation ceremonies. »
Specific technical educational contributions designed by Nicolas Feuillatte are thus integrated into the FERRANDI Paris teaching program on the Paris, Bordeaux, Dijon and Rennes campuses and into the training restaurants, adapted from the Champagne Academy, an internal program set up by the House to perfect the knowledge and wine-making practices of its 5,000 member winegrowers, its staff and external partners in France and abroad.
Cellar Master Guillaume Roffiaen opened the venue by offering a wine tasting workshop with black glasses for a blind tasting of two champagnes, assisted by the future sommeliers. At the same time, the students in the Bachelor of Culinary Arts and Entrepreneurship program at FERRANDI Paris, supervised by Chef-teachers Marc Alès, MOF 2000 and Frédéric Mignot, offered a menu in harmony with the emblematic vintages of the range dedicated specifically to professionals: Réserve Exclusive Brut and Rosé , and Organic Extra Brut .
