French cheese & wine tasting class around Hongkong and Kowloon
من 23643.56 EGP /س
Learn the cheese origin and the process of the cheese making.
Discover 3 cheeses and 3 wines you are not use to get.
We are here to discover this new world and exchange about it .
I am Myriam and before I was 14, I did not like cheese.
Coming from a family of farmers who produce goat's milk cheese from generation to generation, I stood out in the landscape but certain events changed the situation.
2004 : My father decided to take over a farm in the Limousin's region. I began to spend my free time making cheese. I appreciate the product, but it was not until I started my studies in catering that I really learned to love the material, the terroir and the taste of a good product.
2011 : I decided to train myself in cheese in a more in-depth way and started an apprenticeship with my mentor Alain Michel, cheesemaker and affineur in Annecy from generation to generation. I learnt maturing techniques, spent most of my time in the maturing cellar, visited more producers and I tasted more products. I challenged myself in competitions in the cheese's world and I won few of them. I participated in the MOF and it was a memorable experience.
2015 : I left France and deepen my knowledge of the cheeses of the world, I went to Australia and New Zealand where I took the opportunity to learn English. They have a different approach in making and consuming cheese.
2017 : I embarked on the Hong Kong adventure, and it is been over 7 years I am in love with this place.
Discover 3 cheeses and 3 wines you are not use to get.
We are here to discover this new world and exchange about it .
I am Myriam and before I was 14, I did not like cheese.
Coming from a family of farmers who produce goat's milk cheese from generation to generation, I stood out in the landscape but certain events changed the situation.
2004 : My father decided to take over a farm in the Limousin's region. I began to spend my free time making cheese. I appreciate the product, but it was not until I started my studies in catering that I really learned to love the material, the terroir and the taste of a good product.
2011 : I decided to train myself in cheese in a more in-depth way and started an apprenticeship with my mentor Alain Michel, cheesemaker and affineur in Annecy from generation to generation. I learnt maturing techniques, spent most of my time in the maturing cellar, visited more producers and I tasted more products. I challenged myself in competitions in the cheese's world and I won few of them. I participated in the MOF and it was a memorable experience.
2015 : I left France and deepen my knowledge of the cheeses of the world, I went to Australia and New Zealand where I took the opportunity to learn English. They have a different approach in making and consuming cheese.
2017 : I embarked on the Hong Kong adventure, and it is been over 7 years I am in love with this place.
معلومات إضافية
6 guests
المكان
عند الطالب :
- بالقرب من هونغ كونغ, هونغ كونغ
من أنا؟
Bonjour,
Comme je le disais précédemment, je m'appelle Myriam et j'ai fait des études littéraires mais l'appel de l'aventure et de la pratique a été plus forte que moi.
J'ai tout arrêté sachant que ce qui m'animait le plus c'était de mettre les mains dans des activités manuelles. J'ai commencé à travailler en Hôtellerie-Restauration, puis je suis repartie sur quelque chose qui me parlait plus : le fromage.
Alors oui! Je t'entends de loin : "Mais enfin ! Je ne vais pas prendre de cours de français avec quelqu'un qui n' a pas un BAC +5 en etudes de langues ! "
Cependant, d'après ce que j'ai compris, ce que tu veux toi :) c'est apprendre notre langue, et autant te dire qu'être sur le terrain est la meilleure des façons d'apprendre la langue de Molière.
Il faut mettre la main a la pâte pour apprendre à faire du bon pain ou du bon fromage, alors je te propose de t'aider à mettre la main a la pâte, de mettre le pied a l'étrier ou encore de sauter a pieds joints dans cette expérience folle qu'est d'apprendre le français.
A bientôt si le coeur t'en dit,
Myriam
Comme je le disais précédemment, je m'appelle Myriam et j'ai fait des études littéraires mais l'appel de l'aventure et de la pratique a été plus forte que moi.
J'ai tout arrêté sachant que ce qui m'animait le plus c'était de mettre les mains dans des activités manuelles. J'ai commencé à travailler en Hôtellerie-Restauration, puis je suis repartie sur quelque chose qui me parlait plus : le fromage.
Alors oui! Je t'entends de loin : "Mais enfin ! Je ne vais pas prendre de cours de français avec quelqu'un qui n' a pas un BAC +5 en etudes de langues ! "
Cependant, d'après ce que j'ai compris, ce que tu veux toi :) c'est apprendre notre langue, et autant te dire qu'être sur le terrain est la meilleure des façons d'apprendre la langue de Molière.
Il faut mettre la main a la pâte pour apprendre à faire du bon pain ou du bon fromage, alors je te propose de t'aider à mettre la main a la pâte, de mettre le pied a l'étrier ou encore de sauter a pieds joints dans cette expérience folle qu'est d'apprendre le français.
A bientôt si le coeur t'en dit,
Myriam
المستوى التعليمي
Etude littéraire / bac littéraire
BTS Hotellerie-Restauration option cuisine
Certificat de qualification professionnelle vendeur conseil en fromagerie (fabricant/ affineur)
BTS Hotellerie-Restauration option cuisine
Certificat de qualification professionnelle vendeur conseil en fromagerie (fabricant/ affineur)
الخبرة / المؤهلات
Cours de français pour bébés
Aide a l'étude enfant de 6 a 12 ans
Cours de conversation pour adultes.
Si le coeur t'en dis on peut faire de la cuisine et autres activités pour apprendre le français, ce doit être un moment fun malgré tout. Pour retenir, il faut que tu y trouves un intérêt fort.
Aide a l'étude enfant de 6 a 12 ans
Cours de conversation pour adultes.
Si le coeur t'en dis on peut faire de la cuisine et autres activités pour apprendre le français, ce doit être un moment fun malgré tout. Pour retenir, il faut que tu y trouves un intérêt fort.
السن
الكبار (18-64 سنة)
الكبار (65 سنة فأكثر)
مستوى الطالب
مبتدئ
متوسط
متقدم
المدة
90 دقيقة
الدرس يدور باللغة
الفرنسية
الإنجليزية
مهارات
المراجعات
الجاهزية في الأسبوع العادي
(GMT -05:00)
نيويورك
عند التلميذ
Mon
Tue
Wed
Thu
Fri
Sat
Sun
00-04
04-08
08-12
12-16
16-20
20-24
Hello :),
I am of French nationality and I propose to help you improve your practice of the language of Molière.
I mainly give conversation lessons so that you can be fluent in your daily activities if you want to travel to a French-speaking country (Yes! We are still 267 million to speak French and that's not nothing!).
I can, of course, adapt my lessons to your needs and objectives.
Oops, I forgot the main thing :), my name is Myriam and I am a very dynamic person, who likes things to be done well. I like people who are eager to learn and improve. If you are in this state of mind, do not hesitate to contact me, I will be your best ally.
See you soon,
Myriam
I am of French nationality and I propose to help you improve your practice of the language of Molière.
I mainly give conversation lessons so that you can be fluent in your daily activities if you want to travel to a French-speaking country (Yes! We are still 267 million to speak French and that's not nothing!).
I can, of course, adapt my lessons to your needs and objectives.
Oops, I forgot the main thing :), my name is Myriam and I am a very dynamic person, who likes things to be done well. I like people who are eager to learn and improve. If you are in this state of mind, do not hesitate to contact me, I will be your best ally.
See you soon,
Myriam
Learn how to make this French dessert based on cream and cottage cheese.
HUMMMM !
Customise it as you like
(chestnut cream, berries, jams etc.).
Take your different creations at home and enjoy !
I am Myriam and before I was 14, I did not like cheese.
Coming from a family of farmers who produce goat's milk cheese from generation to generation, I stood out in the landscape but certain events changed the situation.
2004 : My father decided to take over a farm in the Limousin's region. I began to spend my free time making cheese. I appreciate the product, but it was not until I started my studies in catering that I really learned to love the material, the terroir and the taste of a good product.
2011 : I decided to train myself in cheese in a more in-depth way and started an apprenticeship with my mentor Alain Michel, cheesemaker and affineur in Annecy from generation to generation. I learnt maturing techniques, spent most of my time in the maturing cellar, visited more producers and I tasted more products. I challenged myself in competitions in the cheese's world and I won few of them. I participated in the MOF and it was a memorable experience.
2015 : I left France and deepen my knowledge of the cheeses of the world, I went to Australia and New Zealand where I took the opportunity to learn English. They have a different approach in making and consuming cheese.
2017 : I embarked on the Hong Kong adventure, and it is been over 5 years I am in love with this place.
HUMMMM !
Customise it as you like
(chestnut cream, berries, jams etc.).
Take your different creations at home and enjoy !
I am Myriam and before I was 14, I did not like cheese.
Coming from a family of farmers who produce goat's milk cheese from generation to generation, I stood out in the landscape but certain events changed the situation.
2004 : My father decided to take over a farm in the Limousin's region. I began to spend my free time making cheese. I appreciate the product, but it was not until I started my studies in catering that I really learned to love the material, the terroir and the taste of a good product.
2011 : I decided to train myself in cheese in a more in-depth way and started an apprenticeship with my mentor Alain Michel, cheesemaker and affineur in Annecy from generation to generation. I learnt maturing techniques, spent most of my time in the maturing cellar, visited more producers and I tasted more products. I challenged myself in competitions in the cheese's world and I won few of them. I participated in the MOF and it was a memorable experience.
2015 : I left France and deepen my knowledge of the cheeses of the world, I went to Australia and New Zealand where I took the opportunity to learn English. They have a different approach in making and consuming cheese.
2017 : I embarked on the Hong Kong adventure, and it is been over 5 years I am in love with this place.
عرض المزيد
ضمان المدرس المناسب
اتصل بMyriam