Service à la Française International Brochure Training done by Meilleurs Ouvriers de France - Page 25

Training done by Meilleurs Ouvriers de France Training programme Sommelier Through his knowledge in tasting and gastronomy, he 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 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 to the maximum. Project The training ends upon realisation of a project. Trainees will be asked to formulate a wine list and justify their choice. Target This training course is aimed at professionals with several years of experience in the field of oenology or working as sommelier, working or wishing to work in a challenging environment. Training content The training is structured around 5 areas that are gradually tackled through numerous practical exercises. • 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 The recommended duration is one week (5 days). Service à la Française, international brochure Page | 25