GROUPE Vins & Spiritueux : Bourgognes de la Maison Chanson dinner

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

Thursday, November 19, 2015 from 7:30pm:

Dinner around the finest Burgundy vintages from Maison Chanson, of Beaune, in Burgundy since 1750.

To accompany these wines with the best of Gastronomy, we propose to meet in 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.

The wines will be presented by their designers from Maisons Chanson, who will also comment on food and wine pairings with Chef Michel Orth.

Price :

65€ per person for ESCP Europe Alumni members and 70€ 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

Find out more
Maison Chanson: http: //www.domaine-chanson.com/en
Maison Bollinger: http: //www.champagne-bollinger.com

EUROPEAN CENTER FOR CULINARY PROFESSIONS (CEPROC):
http://www.ceproc-cfa.com
http://www.ceproc-cfa.com/ceproc/jardin-des-saveurs/
M. 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.