All messages published under: Meeting between gourmets

FÉMINALISE: the wine competition that puts women in the spotlight

As the 15th edition of the Féminalise has just ended, Paris Select is highlighting this competition which has put women back at the heart of oenology since 2007. This is a meeting that the sharpest oenologists and other professionals in the sector surely know very well. . Created in 2007 by Didier Martin, FÉMINALISE is a global wine competition, which has a particularity that makes it a concept as strong as it is unique. All the wines in the running are tasted by a jury… made up exclusively of women from all over the world. Importers, salespeople, wine merchants, restaurateurs or sommeliers… Regardless of their profession, the 750 tasters a year are either knowledgeable professionals or seasoned enthusiasts. After their online registration, they are chosen on file, with their tasting faculties as the main criterion. Faculties that they will have to implement during the competition, by tasting all the wines blind, before rating them via a sheet with 39 control points. At the producer level, we do not find the same story. In fact, for…

Gastronomy: meeting with Chef Akrame Benallal

Akrame Benallal is a powerful chef who cultivates a positive attitude! In his restaurant on rue Tronchet, the chef welcomes us with ease and shares his inspirations, values ​​and projects with us… A positive, communicative attitude! – What does Paris represent in your career as a chef? For me, Paris is a simply magical, inspiring and urban city, an open-air museum. It is a city that is strong in terms of positive energy. She teaches you to push yourself upwards and to fight for excellence, both in luxury and in gastronomy, which is my domain. – What are your sources of inspiration? My sources of inspiration are everywhere! You just have to have your eyes wide open on the world, on art as much as on the weather, the climate and happiness. It's all part of my sources of inspiration. You have to stay awake all the time and at all times. – What values ​​do you associate with your job?

Meeting with the three-star chef, Yannick Alléno

He is one of the few chefs to have two three-star restaurants. After having cut his teeth in legendary palaces such as the Royal Monceau, the Lutetia or even Le Meurice, Yannick Alléno has decided to devote himself solely to his eponymous group, launched in 2008 as well as to his cooking school, created in partnership with Mauviel. Undoubtedly become one of the greatest chefs in the world, Yannick Alléno excels in the art of sublimating products ... Meeting with this juggernaut of French gastronomy. The origins of your passion? My passion for cooking obviously comes from my family. The desire to run the stove came from my cousin, Jean-Marc Aniel, cook at Mirman in La Canourgue. Determined to become a cook, I decided to train as a teenager and I had the chance to do so alongside great masters (Meilleur Ouvrier de France) such as Paul-Louis Meissonnier or Gabriel Biscay and especially Louis Grondard , 2-star chef at Drouant, with whom I stayed for five years. Your cult recipe? Linguines ...