Objectives
Improve your theoretical and practical knowledge of how best to organise a wine-tasting event at a winery.
Periods
Dates: 24 November 2025
Duration and timetable: 1 day or 7 hours
Price
350 euros TTC - (lunch included)
Public, prerequisites
Wine tourism professional, winegrower, events professional
Level
Professionals
Number of places
- Minimum : 9 participants
- Maximum : 20 participants
Program
Conditions for creating a buffet
- Types of service available and how to showcase bottles in a reception room
- Food and wine pairings
- Communicating with the public
- Event set-up and dismantling
- Operational efficiency
- Backstage view of the buffet
A simple, friendly lunch will give you the chance to discover wine and food pairings.
Target skills
Trainers
Details
Contact
- Be able to set up and run a buffet or an event.
- Be able to showcase wines and serve them.
- Be able to manage service staff.
Laurent DELARBRE , Meilleur Ouvrier de France Maître d'hôtel, service and table arts, Teacher
Teaching methods
Case studies with discussion and exchange
Trainee booklet
Validation procedures
- Certificate of achievement
Placement test
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