Andrés has spent more than 12 years in Paris honing his culinary skills & knowledge. Starting in 2008 at the famous FERRANDI, L'école de cuisine et hôtelière, he learned the hard way the fine art of pastry & cuisine, apprenticing in noted Michelin-starred restaurants. Inspired by French cuisine, he then had the opportunity to study alongside European champion chef Olivier Boudot to discover secrets of French bread-making at the international Cordon Bleu school.
Discovering a more epicurean penchant, he then left to study for the globally recognized Wine & Spirit Education trust (WSET) level 4 qualification, the French Wine Scholar and the Champagne Master Level program with the highest honors at the French Scholar Guild.
Now, armed with both the skills of a Sommelier & culinary nous, he is bringing the disciplines together as a food & wine editor, leading bespoke, fun, relaxed, ‘under the skin of the city’ tours around Paris’ independent delicatessens & vintners and co-founded his secret cellar cheese & wine experience www.wetasteparis.com
Join him in sharing his passion for the traditions, methods & history of arguably the finest cuisine and wine in the world.
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