Who is C\u00e9cile Bergart ?<\/span><\/strong><\/h2>\n <\/p>\n
Can you tell me what are your first culinary souvenirs ?<\/span><\/strong><\/h3>\nC\u00e9cile Bergart<\/span> <\/strong>I must say that I come from a family where the love of good food and convivial moments were important. Every Sunday, we used to be reunited for the ritual lunch, where the children were allowed but not heard. So, in order to pass the time, I would listen very carefully to the conversations of the grown up, which consisted mainly on good food and wine.<\/p>\nAs far as the champagne was concerned, each of us had his own favorite, in the family !It was Belle Epoque Ros\u00e9e for my mother, the Lanson one for my father, Mumm Cordon Rouge for Sophie, my sister and Perrier Jou\u00ebt<\/a> for myself!<\/p>\n <\/p>\n
![\"C\u00e9cile](\"https:\/\/faireletourdumondeenparfums.com\/wp-content\/uploads\/2019\/04\/C\u00e9cile-Bergart-JPG-1024x667.jpg\")
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My mother was a Cordon Bleu with a preference for salty savors than the sweet ones. So, I remember more rabbit dishes with prunes, beef covered with a crust, but also excellent fruit tarts. At the time, we were always allowed to have a drop of wine and the permission to give our opinion.<\/p>\n
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And what about your olfactive souvenirs ?<\/span><\/strong><\/h3>\nC\u00e9cile Bergart<\/span> <\/strong>I am fond of odours of caramel toffee and candy floss. That is why I wore very naturally Angel from Thierry Mugler.<\/a> Nevertheless later, I joined the Nina Ricci<\/a> Club, to which numerous members of my family belong to. Therefore, my mother wore Nina and L\u2019Air du Temps, Ricci Ricci myself and my daughter Ricci Mademoiselle !<\/p>\n <\/p>\n
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![\"\"](\"https:\/\/faireletourdumondeenparfums.com\/wp-content\/uploads\/2015\/06\/Angel-Thierry-Mugler.jpg\")
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<\/h3>\n <\/h3>\nTell me the course of your career, in short<\/span><\/strong><\/h3>\nC\u00e9cile Bergart<\/span> <\/strong>Once I got my Bac( the equivalent to A levels), I went to live in Cambridge to improve my English. Then, I qualified for the TOEFL, and was admitted at the Birmingham University. It is there that I qualified as a Bachelor in Medieval Studies, with distinction, As I was always eager to explore new adventures,I became editor and corrector of English Law documents with Sweet & Maxwell, a specialized Publishing Company. As you can see, I love being there, where nobody expects me ! But my passion caught me up again, and it was natural that I concentrated on champagne ans wine\u2026 in particular, wine- paired menu.<\/p>\n <\/strong><\/p>\nDo tell me about your progression into the world of wine<\/span><\/strong><\/h3>\nC\u00e9cile Bergart<\/span> <\/strong> While working for a large company, my father had set up an import\/export business \u00ab Champagne Par Excellence \u00bb. At the time, he wanted to put forward the small Champagne producers. At the beginning, he started with the Pierrel and Bernard Bremont champagnes.Therefore, he asked to take over his enterprise, instead of starting my own.<\/p>\nThis is how, during quite a number of years,I worked for the company. Since, I introduced into the porfolio, 9 different champagnes. Actually, my objective was to have all styles of champagne, such as ultra-brut, brut, dry, ros\u00e9, blancs de blancs\u2026 In fact, it was an offer for a voyage accross the Champagne country and it\u2019s champagnes. As a result, my small producers, such as J.Charpentier<\/a>, P\u00e9hu-Simonet and Pierrel<\/a> appeared on the Claridge\u2019s<\/a> wine list. Then, later I became the ambassador of the Ruinart champagnes<\/a>, by entertaining with tasting sessions and flying the french house colour, in England.<\/p>\n <\/p>\n
![\"\"](\"https:\/\/faireletourdumondeenparfums.com\/wp-content\/uploads\/2019\/04\/C\u00e9cile-Bergart-Master-Champagne-e1561223307509-768x1024.jpg\")
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Finally, I decided to sell my company and joined the Christian Stivert team, who was responsable for the wines, at Claridge\u2019s in London.There, I organized professional trainings, wine-paired-menus workshops to the sommeliers working for the luxury hotels, in London, as well as in the New Forest. At the time, and still today, I am accredited trainee for Marks & Spencer, and wine-paired trainee.<\/p>\n
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How do you imagine the wine-paired menus ?<\/span><\/strong><\/h3>\nC\u00e9cile Bergart<\/span> <\/strong> In fact, I have been rocked by t wine-paired menus with my palate, ever since my tender childhood. So it was an evidence\u2026 Actually, they are considered as genuine meetings, exactly like a marriage when one finds the perfect match. Nevertheless, I had a shock when I met Trish Rogers, the biologist and creator of the method “The Zing” ( a scientfic method which associates food and wine), With out knowing, we were on the wave length\u2026 Out of the blue, I was meeting somebody, who spoke the same language as myself.<\/p>\n <\/p>\n
![\"C\u00e9cile](\"https:\/\/faireletourdumondeenparfums.com\/wp-content\/uploads\/2019\/06\/Ham-Love-Wine-glass-spill-1024x682-1024x682.jpg\")
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Today, the new technics of vinification allow, today, to use the DNA of a grape, in order to talk about it\u2019s flavour. With the scientific progress, in term of flavours, we are able to identify the olfactive molecules, by associating a dish to a wine, a gin to a tonic, or Port to a dessert. For example, I would a truffles mushroom risotto to go with a Ruinart blanc de blanc, which is a pleasnt 100% chardonnay, with truffle notes\u2026<\/p>\n
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Your adventure goes on, tell us more<\/span><\/strong><\/h3>\nC\u00e9cile Bergart <\/strong><\/span>While then, I had moved to Hampshire. But, one day, I decided to stop those round trips, even if so many English people do commute !. In fact, I could not stand anymore the atmosphere of the trains, late at night. It is at that period, I created the Hampshire Wine School<\/a>, butit is still dependant of the Wine School Network<\/a>. But, in addition, in order to be up to standard, I got the degree of the Master Level Certificate Champagne.<\/p>\n <\/p>\n
C\u00e9cile Bergart<\/span> <\/strong>I must say that I come from a family where the love of good food and convivial moments were important. Every Sunday, we used to be reunited for the ritual lunch, where the children were allowed but not heard. So, in order to pass the time, I would listen very carefully to the conversations of the grown up, which consisted mainly on good food and wine.<\/p>\n As far as the champagne was concerned, each of us had his own favorite, in the family !It was Belle Epoque Ros\u00e9e for my mother, the Lanson one for my father, Mumm Cordon Rouge for Sophie, my sister and Perrier Jou\u00ebt<\/a> for myself!<\/p>\n <\/p>\n <\/p>\n My mother was a Cordon Bleu with a preference for salty savors than the sweet ones. So, I remember more rabbit dishes with prunes, beef covered with a crust, but also excellent fruit tarts. At the time, we were always allowed to have a drop of wine and the permission to give our opinion.<\/p>\n <\/p>\n C\u00e9cile Bergart<\/span> <\/strong>I am fond of odours of caramel toffee and candy floss. That is why I wore very naturally Angel from Thierry Mugler.<\/a> Nevertheless later, I joined the Nina Ricci<\/a> Club, to which numerous members of my family belong to. Therefore, my mother wore Nina and L\u2019Air du Temps, Ricci Ricci myself and my daughter Ricci Mademoiselle !<\/p>\n <\/p>\n <\/p>\n <\/p>\n C\u00e9cile Bergart<\/span> <\/strong>Once I got my Bac( the equivalent to A levels), I went to live in Cambridge to improve my English. Then, I qualified for the TOEFL, and was admitted at the Birmingham University. It is there that I qualified as a Bachelor in Medieval Studies, with distinction, As I was always eager to explore new adventures,I became editor and corrector of English Law documents with Sweet & Maxwell, a specialized Publishing Company. As you can see, I love being there, where nobody expects me ! But my passion caught me up again, and it was natural that I concentrated on champagne ans wine\u2026 in particular, wine- paired menu.<\/p>\n <\/strong><\/p>\n C\u00e9cile Bergart<\/span> <\/strong> While working for a large company, my father had set up an import\/export business \u00ab Champagne Par Excellence \u00bb. At the time, he wanted to put forward the small Champagne producers. At the beginning, he started with the Pierrel and Bernard Bremont champagnes.Therefore, he asked to take over his enterprise, instead of starting my own.<\/p>\n This is how, during quite a number of years,I worked for the company. Since, I introduced into the porfolio, 9 different champagnes. Actually, my objective was to have all styles of champagne, such as ultra-brut, brut, dry, ros\u00e9, blancs de blancs\u2026 In fact, it was an offer for a voyage accross the Champagne country and it\u2019s champagnes. As a result, my small producers, such as J.Charpentier<\/a>, P\u00e9hu-Simonet and Pierrel<\/a> appeared on the Claridge\u2019s<\/a> wine list. Then, later I became the ambassador of the Ruinart champagnes<\/a>, by entertaining with tasting sessions and flying the french house colour, in England.<\/p>\n <\/p>\n <\/p>\n Finally, I decided to sell my company and joined the Christian Stivert team, who was responsable for the wines, at Claridge\u2019s in London.There, I organized professional trainings, wine-paired-menus workshops to the sommeliers working for the luxury hotels, in London, as well as in the New Forest. At the time, and still today, I am accredited trainee for Marks & Spencer, and wine-paired trainee.<\/p>\n <\/p>\n C\u00e9cile Bergart<\/span> <\/strong> In fact, I have been rocked by t wine-paired menus with my palate, ever since my tender childhood. So it was an evidence\u2026 Actually, they are considered as genuine meetings, exactly like a marriage when one finds the perfect match. Nevertheless, I had a shock when I met Trish Rogers, the biologist and creator of the method “The Zing” ( a scientfic method which associates food and wine), With out knowing, we were on the wave length\u2026 Out of the blue, I was meeting somebody, who spoke the same language as myself.<\/p>\n <\/p>\n <\/p>\n <\/p>\n Today, the new technics of vinification allow, today, to use the DNA of a grape, in order to talk about it\u2019s flavour. With the scientific progress, in term of flavours, we are able to identify the olfactive molecules, by associating a dish to a wine, a gin to a tonic, or Port to a dessert. For example, I would a truffles mushroom risotto to go with a Ruinart blanc de blanc, which is a pleasnt 100% chardonnay, with truffle notes\u2026<\/p>\n <\/p>\n C\u00e9cile Bergart <\/strong><\/span>While then, I had moved to Hampshire. But, one day, I decided to stop those round trips, even if so many English people do commute !. In fact, I could not stand anymore the atmosphere of the trains, late at night. It is at that period, I created the Hampshire Wine School<\/a>, butit is still dependant of the Wine School Network<\/a>. But, in addition, in order to be up to standard, I got the degree of the Master Level Certificate Champagne.<\/p>\n <\/p>\n<\/a><\/p>\nAnd what about your olfactive souvenirs ?<\/span><\/strong><\/h3>\n
<\/a><\/p>\n <\/h3>\n
<\/h3>\n
Tell me the course of your career, in short<\/span><\/strong><\/h3>\n
Do tell me about your progression into the world of wine<\/span><\/strong><\/h3>\n
<\/a><\/p>\nHow do you imagine the wine-paired menus ?<\/span><\/strong><\/h3>\n
<\/a><\/p>\nYour adventure goes on, tell us more<\/span><\/strong><\/h3>\n
![\"\"](\"https:\/\/faireletourdumondeenparfums.com\/wp-content\/uploads\/2019\/04\/C\u00e9cile-Bergart-en-cours-jpg-642x1024.jpg\")
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