Prestigious dinner featuring the legendary wines of the prestigious Maison Bollinger, in Ay.

The ESCP Europe Alumni Wine & Spirits Group, is pleased to invite you to this exceptional tasting dinner organized in collaboration with the Bollinger Group

Monday, November 30, 2015 at 7:30pm:

Prestige dinner of mythical wines from the prestigious Maison Bollinger, in Ay.

Bollinger is also the official Champagne of James Bond, who returns at the end of this year... which should also have some surprises in store for us...

To accompany these wines with the very best in Gastronomy, we invite you to join us at a place of culinary excellence:

CENTER EUROPÉEN DES PROFESSIONS CULINAIRES (CEPROC)

19, rue Goubet - 75019 Paris

Tel. 01 42 39 19 64

To prepare these exceptional dinners, we've mobilized all the creative know-how of CEPROC's teachers, led for the occasion by the great Chef de Cuisine Michel Orth, and assisted by their best students, who will welcome us in the Jardin des Saveurs, their superb training restaurant.

Wines will be presented by their Maisont Bollinger designers, who will also comment on Food & Wine pairings, with Chef de Cuisine Michel Orth.

Price :

75 euro per person for ESCP Europe Alumni members and 80 euro for non-members.

Given the limited number of places available, please register as soon as possible. Places will be allocated on a first-come, first-served basis: we will get back to you as soon as possible to confirm the list of participants.

Yours faithfully

Stéphane ROSENWALD (ESCP 81), Emilie FELIX (ESCP 03), Ganit HIRSCHBERG (MBA 01)

Wine & Spirits Group Co-Delegates

ESCP Europe Alumni

For more information

Maison Bollinger: http://www.champagne-bollinger.com

CENTER EUROPÉEN DES PROFESSIONS CULINAIRES (CEPROC):

http://www.ceproc-cfa.com

http://www.ceproc-cfa.com/ceproc/jardin-des-saveurs/

Michel Orth: Chef de Cuisine Michel Orth is Maître Cuisinier de France and Etoilé d'Alsace, Sélection Paul Bocuse 1991. A globe-trotter in the world of cuisine (Asia, Oceania, the Americas, Africa...), he enjoys discovering the world's gastronomies and combining their recipes and ingredients. A trainer at CEPROC - Centre Européen des Professions Culinaires in Paris, he is also a Gastronomy Historian and author of several books.