A.E.H.T. S E M I N A R

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A.E.H.T. S E M I N A R
MINISTERE DE L’ÉDUCATION NATIONALE – ACADÉMIE DE GRENOBLE
François BISE VOCATIONAL
Bonneville, April 11th 2005
HOTEL SCHOOL
BONNEVILLE HAUTE-SAVOIE
A.E.H.T. S E M I N A R
From Friday December 16th to Wednesday December 21st 2005
In Bonneville and Montrevel en Bresse
« Bresse Poultry, a guarantee of origin that is unique in the world, representing a traditional skill »
Bresse poultry is an exceptional product. It is the result of a long tradition of poultry-rearing and
the care of crafts-men and –women, and brings a delicious taste to our tables at Christmas.
As Christmas approaches in the Bresse region each year, we hold the ‘Glorious Contests’, that is
four competitions which put the finest poultry ‘on stage’. It is a meeting place for poultry farmers, for
discerning enthusiasts, for restaurant owners keen to dazzle their clients, for local and regional big-wigs
who are proud of the tradition of quality which contributes to the gastronomic reputation of our
country.
The aims of the seminar are:
F to introduce the participants to the ‘Bresse Poultry’ product by describing it and working with it in
the Lycée de Bonneville
F to allow the participants to take part in the ‘Glorious Monterevel’ contest, both behind the scenes and
then as members of the audience.
TITLE
Bresse Poultry, a unique product
DATES
December 16th to 21st 2005
DURATION
4 days (5 nights)
LANGUAGES
French – English - Italian
NUMBER OF PARTICPANTS
15 Persons (maximum)
REGISTRATION DEADLINE
F June 30th 2005 at the latest
PRICE FOR PARTICPATION
200 €
ACCOMMODATION
` 3 nights in Bonneville
` 2 nights in Bourg-en-Bresse
…/…
Lycée Professionnel Hôtelier François Bise (Boîte Postale 152) – 74136 BONNEVILLE Cédex
Tél. : Administration : 04.50.97.22.59. – Fax. : 04.50.25.67.08.
…/…
- 2-
PROGRAMME
h Friday December 16th 2005:
Arrival in Bonneville
Welcome, installation in accommodation
Dinner at the School
Night in Bonneville
h Saturday December 17th 2005:
«Practical exercises in workshops »
Î discovering the product – preparation methods – tasting
afternoon Î excursion to Chamonix
‘Fondue’ evening at the Lycée Î night in Bonneville
h Sunday December 18th 2005:
morning Î excursion to Annecy
Î (Traditional Market in the Old Town)
13.00 Î traditional Christmas lunch in the Lycée
around 17.00 Î departure for Bresse (about 2 hours by road)
dinner in Vonnas
night in Bourg-en-Bresse
h Monday December 19th 2005:
Exploration of the Bresse poultry selection centre in Béchanne
(lecture and video)
Lunch in the Maison des Pays of the Ain department in SaintEtienne du Bois
Visit of a poultry farm
Typical Bresse evening (with Bresse menu and a demonstration of
poultry rolling)
Night in Bourg-en-Bresse
h Tuesday December 20th 2005:
` 05.30 ! leave hotel for the competitions
06. 00 Î «unique and privileged moment »
(closed to the public) :
presence at the placing of the poultry
(coffee and croissants)
07. 30 Î formation of the judging panels, with which the
participants will be associated.
09.00 Î traditional stew served with poultry farmers and the
« Chefs ».
10.30 Î official visit of the competitions
11.00 Î announcement of winners and prize-giving – speeches
and drinks
12. 45 lunch in the Montrevel dance hall
15.30 Î return to Bonneville by coach
dinner and night in Bonneville.
h Wednesday December 21st 2005:
Departure of participants.
School Director,
A. COLLINET