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