Catherine Breton from Domaine Breton-Restigné, describes herself as "Instinctive, passionate and proactive". Her wine philosophy is to respect nature in the glass, taste in the bottle, conviviality around. For Le Fooding Paris event, she said she will choose "festive, fruity wines".
"Catherine and Pierre Breton are classic and avant-guard when it comes to 'vin nature'. They make balanced, delicious and pure wines, plus they are a great pair. They offer a complete varierity, at times serious, at times lighter", comments Laura Vidal, Sommelier of the dinner. "I thought this would be an advantage for the dinner because of the different characters of the dishes".
Laura, what's your approach to wine?
Share, be generous, make it less complex and especially talk about the people who stand behind wine labels.
The most important person in your career?
The person who stood by my side, my partner and inspiration Harry Cummins.
What are the difficulties you've encountered?
The greatest challenge came from me, I was afraid I wouldn't make it. I wouldn't handle the stress and be strong enough not to compromise.
Your plans for the future?
I am planning to travel the world for six months and later to open a restaurant or many!
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.