Sake is a Japanese product of fermented rice through a special yeast ‘koji kin”, with an alcohol strength of between 14° and 20° after filtering or not, that is then either pasteurized once, twi(...)

The Paris to Tokyo and back run was superbe. Again I was working with elite Air France teams. The Serendipity cocktail was enjoyed by everyone in the Premiere Classe. I had my speech time. I talked ab(...)

Working in Japan was an exciting experience. The japanese bar show compiled with Whisky live at the same time offered a very large crowd. I had the opportunity to do 2 bar seminars with 80 and 120 peo(...)