Sign up to save your podcasts
Or
Share Cup North 2015: "The View of a Sommelier" | Laurent Richet
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
Cup North 2015: "The View of a Sommelier" | Laurent Richet
For Tamper Tantrum, 2015 was all about honing all of the really
interesting and successful things we’d done in the past—back when TT was a side
project—and making it stronger
and better as we grew into a stand-alone venture. Nowhere is this more
visible than 2015’s event in partnership with Cup North, where we brought some
new things to the table (*cough*, coffee throwing) as well as reprising some older
ideas that really struck a chord in previous years.
Many of us openly acknowledge, in a way that is ironically true to
form, that our community often functions as a bit of an echo chamber. In the
interest of bringing new ideas to the table, we returned to an old goal of ours
from way back in 2012—to include, where possible, one speaker from a different
industry that had a some overlap with our own. It was with great pleasure and
excitement that we were able to bring Master Sommelier and Crew Cup recipient, Laurent Richet of Restaurant Sat Bains with
Rooms to speak at 2015’s Cup North event.
Whilst there are disagreements as to whether or not it is a worthwhile
exercise to emulate other industries exactly*, there are definitely some
questions to be asked and answered when looking at the comparative success of
the wine industry in raising awareness of their product with the average
consumer. In his talk, Laurent lays the groundwork for a better understanding
of the similarities and differences between the wine and coffee industries, explains
the structure of wine’s sensory- and service-based accreditations, and explains
the framework sommeliers use to taste and evaluate wine before offering some
thoughts on what we, as coffee professionals, can do to achieve better consumer
awareness.
*See Mat
North’s 2015 Cup North talk for a strong argument against employing other
industries’ paradigms.
--
Growing up in the
Loire Valley, Laurent Richet attended the catering college in Saumur where he
passed his Sommelier exam. After finishing his exams, Richet went on to work at
some prestigious hotels including ‘La
Reserve de Beaulieu’ in Beaulieu sur Mer, ‘The
Hotel de Paris’ in Monaco, ‘Celtic
Manor Resort’ in South Wales, ‘The
Breakers Resort’ in Florida, USA, ‘Hotel TerraVina’ in the New Forest
and now Restaurant Sat Bains
with rooms in Nottingham.
During his career,
Laurent has had the pleasure of working with incredibly talented and
knowledgeable people who have motivated him in wanting to be the best he can
be. All of his hard work paid off in 2010 when he won the Gastronomy Team of
the Year competition and 4 years after starting the Master Sommelier, passed
its final level, also gaining the Crew Cup.
View all episodes
By Colin Harmon and Stephen Leighton
4.8
55 ratings
For Tamper Tantrum, 2015 was all about honing all of the really
interesting and successful things we’d done in the past—back when TT was a side
project—and making it stronger
and better as we grew into a stand-alone venture. Nowhere is this more
visible than 2015’s event in partnership with Cup North, where we brought some
new things to the table (*cough*, coffee throwing) as well as reprising some older
ideas that really struck a chord in previous years.
Many of us openly acknowledge, in a way that is ironically true to
form, that our community often functions as a bit of an echo chamber. In the
interest of bringing new ideas to the table, we returned to an old goal of ours
from way back in 2012—to include, where possible, one speaker from a different
industry that had a some overlap with our own. It was with great pleasure and
excitement that we were able to bring Master Sommelier and Crew Cup recipient, Laurent Richet of Restaurant Sat Bains with
Rooms to speak at 2015’s Cup North event.
Whilst there are disagreements as to whether or not it is a worthwhile
exercise to emulate other industries exactly*, there are definitely some
questions to be asked and answered when looking at the comparative success of
the wine industry in raising awareness of their product with the average
consumer. In his talk, Laurent lays the groundwork for a better understanding
of the similarities and differences between the wine and coffee industries, explains
the structure of wine’s sensory- and service-based accreditations, and explains
the framework sommeliers use to taste and evaluate wine before offering some
thoughts on what we, as coffee professionals, can do to achieve better consumer
awareness.
*See Mat
North’s 2015 Cup North talk for a strong argument against employing other
industries’ paradigms.
--
Growing up in the
Loire Valley, Laurent Richet attended the catering college in Saumur where he
passed his Sommelier exam. After finishing his exams, Richet went on to work at
some prestigious hotels including ‘La
Reserve de Beaulieu’ in Beaulieu sur Mer, ‘The
Hotel de Paris’ in Monaco, ‘Celtic
Manor Resort’ in South Wales, ‘The
Breakers Resort’ in Florida, USA, ‘Hotel TerraVina’ in the New Forest
and now Restaurant Sat Bains
with rooms in Nottingham.
During his career,
Laurent has had the pleasure of working with incredibly talented and
knowledgeable people who have motivated him in wanting to be the best he can
be. All of his hard work paid off in 2010 when he won the Gastronomy Team of
the Year competition and 4 years after starting the Master Sommelier, passed
its final level, also gaining the Crew Cup.