Bordeaux to Burgundy: Wines of France

Yasmin has always had a fascination for food, wine and French culture. After studying French literature at Reed College Oregon, she came to France to study oenology at the University of Dijon (Burgundy). Passionate about the process of making wine she did an internship and work experience at the Chateau Juge (Bordeaux region / Cadillac) and followed wine tasting courses with Steven Spurrier. Yasmin equally works as a musician, songwriter and performer in the music scene of Paris. She believes that wine and music actually have a lot in common!

Preston Mohr first arrived in Paris in 2003 to spend a year eating and drinking his way through France while earning his BA in Art History and French Studies at the University of Minnesota. He also holds a Masters in Global Hospitality Management from Georgia State University with a focus on food and wine tourism and sustainability. He has worked in many fields in his 13 years in France, including many facets of hospitality and education, however, wine, gastronomy, and the French <i>art de vivre</i> have always been the focal point of his existence in Paris. In 2013, Preston earned the Diploma from the Wine and Spirit Education Trust (WSET), becoming a sommelier. Preston offers wine tastings, excursions, and other gourmet wanderings using his knowledge gained from extensive travels and studies in France. His goal is to make sure you savor France one bite (or sip) at a time!

Andres was born in the tropics, educated in the U.S. with BA in International business & marketing, worked for an US multinational company for few years as a food marketing brand manager before he began traveling around the world, learning languages, premaculture, thai-yoga massage & Asian cuisine. He ended up attending one of the top cuisine & pastry schools - L’ecole de gastronomie francaise FERRANDI & working his way up in high-end restaurants & hotels for the last 6 years in Paris. He became a freelancer in 2015 to work in his personal culinary projects & create diversity, he spends his days having different experiences such as teaching workshops of cuisine & pastry around Paris for the general public, working as a trilingual translator at the famous Cordon Bleu School for the professional bread-making & pastry programs, food-styling projects along different photographs for making & publishing beautiful culinary books. He loves walking around Paris, discovering new ingredients in outdoor markets, the latest pastry shop, the best sourdough bread, new cooking trends, and deeply wishes to share those experiences with visitors.