Thé ligerien workshop

Loire gastronomy for 500 years

Project visual Thé ligerien workshop
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Thé ligerien workshop

Sommelier for 28 years, and after a career in catering 1, 2 and 3 Michelin stars I am creating my project of tasting room and oenological training with direct sale of wine of the Loire Valley in Biodynamics and reasoned culture and on Parcellaire cuvées, and local gastronomic products directly from the producers. Wine cellar shop offering continuous oenological initiations, tasting of all wines and products on site. Loire wines only selected. Parcel wines, hand picked up in organic or biodynamic. Products from local producers and organic directly. Goat and sheep cheeses, organic cold cuts, Sologne caviar, Chinon truffles, Touraine saffron, Smoked Loire catfish, foie gras of Amboise duck half-cooked house with sweet Loire wine, smoked duck breast with oaks of the forest of Amboise ... I want to create an atypical place of wines and gastronomy without being a wine bar or a conventional wine merchant. A place where guests can simply discover the oenology, the local gastronomy and parcel wines of the Loire.

Allocation of funds

Launch financing Financing Materials: 1 cold furniture cold charcuterie, 1 cheese ripening cabinet, 2 fridges drinks glazed, 1 stainless steel kitchen table, 1 steel table 4 m / 1m, 1 small reception desk, glass machine, 16 wine barrels

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