Chavin, a specialist in innovative wines with or without alcohol, sold in more than 60 countries around the world, organized, in partnership with the FERRANDI Paris establishment, the first lunch with food and wine without alcohol.
The event took place in the heart of Paris, in the Ferrandi establishment. The menu composed by chef Vianney Lecocq was meticulously prepared and served by the students. An enriching experience for all the participants.
FERRANDI Paris, was created 100 years ago; its name is associated with several generations of chefs, pastry chefs, hotel and restaurant managers, who have distinguished themselves by their culinary signature and their innovative talents.
This echoes Chavin’s presence on the wine and beverage list of many starred restaurants and palaces around the world, such as: Hilton, Nicolas Flamel* in Paris, Restaurant de l’Hôtel de Ville de Crissier *** in Switzerland, L’Osier *** in Tokyo, Rampoldi * in Monaco, …
This lunch reflects the French art of living with a new way of consuming, it is a modern vision, tasty and delicate to discover this new market amount of wine without alcohol.
In order for the students to master the service and eventual questions, Mathilde Boulachin held a Masterclass on the theme of the event in order to make them aware of the product and make them discover their tasting notes.
Mushroom Royale; By the glass: Pierre Zéro Signature sparkling chardonnay or Sangria 0% de Pierre Zéro merlot
Salsify, asparagus and quail egg toast;
By the glass: Pierre Zéro Signature chardonnay
Poached duck, supreme sauce and rice pilaf with vegetables
or Monkfish tail with basquaise sauce and venerated rice
By the glass: Pierre Zéro Signature grenache
Blue-veined cheese & Camembert or Chaource
By the glass: Pierre Zéro Prestige white for blue-veined cheese,
Le Petit Etoilé chardonnay effervescent for Camembert or Chaource
Choice of desserts created and made by our
by our pastry students for their final exam.
By the glass: Pierre Zéro Signature sparkling rosé