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.

Welcome !

Son of excellent French cook, my Mom (She cooked for French Presidents and many personality); Since my childhood I was interested in cooking. From age 13 I attended grape harvest, winemaking, grape growing... I studied in the field of finance, sales and marketing, while the rest of the time in the kitchen or in a Winery. During my life I traveled around the world, as Airlines Cie advisor, create in Alsace (France) one of the most reputed cellar in France, managed and led during 10 years the renowned "Wine Tasting European School" near Basel, with the famous "Bistrot du Caviste" at the same place. Than I was invited in kitchen as a collaborator and observer by several ***Michelin Chefs, as Paul BOCUSE near Lyon, Bernard LOISEAU in Burgundy, André PIC in Valence, Jean DUCLOUX in Tournus, Gaston LENOTRE trainee near Paris in 1975/76, also one time with Paul Haeberlin in Alsace, *Michelin Mme GRACIA in South-west, duck and goose expert... I met the best world Winemakers, best producers for 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 or Hospitality to optimize the business in the way of perfection. Today, more than 61 years, I put my experience and expertise for serving professionals in Asia, always with passion and good humor!


René MARRE  /  Born 1956  /  2 children, Vincent and Julien
Son of Hélène VINCENT, Chef cook for French Government
Graduated in trade and finances.
Languages: French - German - English - Spanish 

·      1972-1976 assistant cook during studies vacation (12 weeks year)
    Restaurant “La Terrasse”  Collioure - France (Famous for seafood)

1975-1976 Professional internships at “L'école Lenôtre” Chef Gaston LENÔTRE, Plaisir, near Paris.

·    1980 – 1984 Deputy Regional Director of the “Financial Information Centre in Paris” C.I.F. During that time: Internships kitchen with famous chefs in Paris, Lyon (Paul Bocuse ***Michelin) and Burgundy (Bernard Loiseau ***Michelin)

·    1985 – 1996 near Basel, Swiss,  creation of the "European Tasting School" with restaurant  “Bistrot du Caviste” and Cellar “Marre et Vincent” ; Europe Renowned Cie.  Training many sommeliers, restaurants manager and SWISSAIR, MÖVENPICK, COOP Swiss staff.

    SWISSAIR advisor and MÖVENPICK advisor

·   Internships kitchen with others famous chefs as André PIC (***Michelin), Marie Claude GRACIA (*Michelin, expert in Foie-Gras, duck and goose) Paul HAEBERLIN (***Michelin in Alsace)  and Gaston LENOTRE (**Michelin, Près Catalan)

·    1996 – 2005 Manager-associate ///RMCONSULTANT Germany, 
    Michael Ritschard Consulting -   Specialist ASEAN, also HK, China and Taiwan  

·    2005 – 2010 Specialist ASEAN Tea/Coffee import in Europe, FAIR TRADE specialist. During that time, participation in numerous gastronomy and wine events.

·  2011 – 2016  “Les Vignerons Landais” in "Les Landes", the famous french gastronomy area. Promoting in the world the New French AOC TURSAN because this wine is a perfect pairing wine with food. Participation in numerous gastronomy or wine events.


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