A guest who asks for a rum or a tea expects advice, not hesitation. This collection gives dining room and bar teams the essential knowledge about spirits, tea and coffee to advise with confidence and showcase every product.
From Seoul to Hanoi, the standards of fine dining
Thibault took part in the opening of the Pierre Gagnaire restaurant in Seoul, awarded two Michelin stars, before heading restaurant operations at the Sofitel Legend Metropole Hanoi. In 2019, he opened his own restaurant, Origines, awarded the 'Tremplin de l'année' prize among the five best first openings by chefs in France, then a Michelin star. He also carries out consulting and training assignments.
Gin, rum, vodka, tequila, whisky, sake, beers: knowing the origin and production of each spirit to advise guests with confidence. And finally understanding the principles of distillation, in all sobriety.
At the end of a meal or at breakfast, tea and coffee leave a lasting impression. Discover the main coffee preparations and the different types of tea to answer every request.
30 minutes to discover Tutoreca Academy and discuss your needs.
A few figures about your team, and your results appear instantly.
