Philippe Faure-Brac
The ideal cellar
141 pages
1998
EPA Editions
(265x220x30)mm
Weight: 835grs
Building a cellar is an exciting but demanding adventure. Wine is a matter of art, to produce it, age it, and preserve it. It requires attentive care. It is also and above all a matter of pleasure: that of sharing it with others.
Philippe Faure-Brac, Best Sommelier in the World in 1992, offers to guide the amateur in this enterprise. Drawing on years of experience, he explains where and how to buy, preserve, serve and taste his wine.
He also opens his address book so that everyone, according to their tastes and budget, can build their ideal cellar.
Philippe Faure-Brac is thirty-eight years old. He won the titles of Best Young Sommelier of France in 1984, Best Sommelier of France in 1988, then Best Sommelier of the World in 1992. In 1984, he opened Le Bistrot du sommelier in Paris, a wine restaurant, which he has managed ever since.
Philippe Faure-Brac
The ideal cellar
141 pages
1998
EPA Editions
(265x220x30)mm
Weight: 835grs
Building a cellar is an exciting but demanding adventure. Wine is a matter of art, to produce it, age it, and preserve it. It requires attentive care. It is also and above all a matter of pleasure: that of sharing it with others.
Philippe Faure-Brac, Best Sommelier in the World in 1992, offers to guide the amateur in this enterprise. Drawing on years of experience, he explains where and how to buy, preserve, serve and taste his wine.
He also opens his address book so that everyone, according to their tastes and budget, can build their ideal cellar.
Philippe Faure-Brac is thirty-eight years old. He won the titles of Best Young Sommelier of France in 1984, Best Sommelier of France in 1988, then Best Sommelier of the World in 1992. In 1984, he opened Le Bistrot du sommelier in Paris, a wine restaurant, which he has managed ever since.
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