GastronomyAdvisor: 2016

Fighting Gourmet Mediocrity

We must defend "Good products", healthy products and the "Art of Well cooking" them. Each people from each countries has its culture, its habits, its tastes, its methods, its specialties, its specific products... We must respect our differences: Learning "from the other" is always very enriching. Globalization brings "Good and Bad", often mediocrity in Gastronomy. This is evident in the Wine World! For example when large global groups are spreading a single false thought to new wine consumers: It is a moral duty to spread the truth and educate consumers.

A 62a, ma carrière est faite comme l'on dit... Né au sein d'une famille de gastronomes, fils d'une cuisinière, j'ai eu le bonheur de côtoyer certains des meilleurs Chefs du monde, les meilleurs producteurs, visiter et séjourner dans des endroits d'exceptions de par le monde. Ce long cumul d'expériences facilite ma motivation première, celle de promouvoir une gastronomie de qualité, du bon sandwich au divin repas signé Michel Guerard. Promouvoir des PME me motive comme jamais... La mondialisation a été le prétexte à l'uniformisation du vin sur nos tables, souvent avec la complicité affichée de grandes "maisons" françaises qui produisent ailleurs, détruisant ainsi l'avenir de nos "petits" producteurs et "petites" appellations dans les gammes de vins à moins de 5.-€, où il existe pourtant tant de bons vins! Les services commerciaux de ces sociétés françaises prétendent que les vins sur-maturés, sans acidité, forts en alcool et sucres sont adaptés aux repas! Ils prétendent que les vignobles de ces chauds pays sans saisons et aux vignes irriguées donnent des vins équilibrés! Il faut combattre ces mensonges commerciaux qui tirent les nouveaux consommateurs asiatiques vers la médiocrité gastronomique... Je m'y emploie à ma petite échelle.

12.04.2016

"New Viet Dairy" Gastronomy Team in Vietnam

A very friendly team!

Chef David THAI is missing in the photo...

11.24.2016

Wine Families 3+2

Universal wines to drink at any time

80% New World Wines, but wines who not pairing with food

Best A.O.C.

Best World Wines, or wines to drink at any time,
or to drink with one Dish

Universal Wines for Food

Good pairing wines during a meal with several dishes

D+E

"Special" wines, sweet wines and Sparkling wines.

11.20.2016

Ecole Criollo in Tokyo

By Antoine SANTOS. I have tasted the best "Dome" I know ... And "Dream" Chocolates!
A very famous Pastry Chef in Tokyo since many years.

11.03.2016

"Les LANDES" and TURSAN AOC

Of course, there are several well-know regions for French gastronomy : Burgundy, Perigord, Alsace... And "Sud-Ouest", where are "Les Landes", an exceptional region for quality products: Foie-gras - Poultry - TURSAN AOC wine - Armagnac - Gascon black pig - Chalosse Beef - Bayonne Ham...

8.19.2016

My Choice Magazine - Thailand

August 2016

(+200000ex.)

8.18.2016

Menlife Magazine July 2016 - David THAI - René MARRE

July 2016

With David THAI, Vietnam IRON Chef

Menlife Magazine

Welcome ! Bienvenue ! Willkommen ! Benvenuto ! Bienvenida ! Hoan nghênh ! ยินดีต้อนรับ ! 欢迎 ! 歓迎 !

Son of excellent French cook, my Mom; Since my childhood I was interested in cooking. From age 13 I attended grape harvest, winemaking, grape growing... During my life I have traveled around the world, as Airlines Cie advisor, create in Alsace (France) one of the most famous Cellar in France, managed and led during 10 years the renowned "Wine Tasting European School" near Basel; Than I was invited in kitchen as a collaborator and observer by several ***Michelin Chefs (J. PIC, P.BOCUSE, B. LOISEAU, P.HAEBERLIN...) I met the best producers in the World for wines, ham, meat, game meat, poultry, seafood, truffle, mushrooms, pasta, oils, herbs, spices, vegetables, cereals, fruits, vinegars, sauces, creams, cheese, breads, pastries, liquors... All that is drunk and eaten am interested ! I was lucky enough to reside in the best places in the world, happy to have met so many passionate people, artisans, winemakers, farmers, Chefs, and also managers and reputed marketing experts in Gastronomy to optimize the business in the way of perfection.

LEARN - SHARE - TRY - EXCHANGE - LISTEN - RESPECT - OBSERVE - ANALYSE

Than Teach or Advise

Career

René MARRE (62) has 40 year's experience in Gastronomy, Wines and Hospitality. Son of Chef. 10 years as Director of the famous "European Wine School" near Basel, with restaurant, he has trained hundreds of sommeliers, SWISSAIR, COOP, MÖWENPICK employees. Winner of a Medoc wines tasting Vinexpo 1985, awarded in HongKong Food & Wines Festival 2013 with the Tursan A.O.C. Gaston Lenôtre School 75/76. Michelin Chefs guest invited as observer since 1978 to learn and perform internships with several ***Michelin as P. Bocuse, P. Haeberlin, A. Pic, B. Loiseau, ** J. Ducloux, etc. Expert in wine and food pairings. Airlines advisor - Contest judge - Press & Guides advisor. Food Healthy activist. Stayed for years in France, Swiss, Germany & Asia.