In Episode Six the trainees confront the holy grail – Paris and a two starred Michelin restaurant Lassere where tradition and formality can be overwhelming. Before arriving in Paris, top UK sommelier Ronan Sayburn takes the trainees to Pommery champagne to understand terroir, matching food and wines and to acquaint them with the French culture before arriving in Paris. To add further pressure a nervous Michel invites his mother and an array of cousins he has not seen for 15 years to see if his trainees can pull off service in the most intimidating of environments. Before service Ronan and Fred take the trainees to one of France’s top hospitality schools Ferrundi to brush up on the skills they need to succeed at Lassere.
Find out more…
- Watch the video: Bovey Castle’s Jeremy Rata
- Watch the video: Pommery’s Colin Cameron on the world of Champagne
- Read the interview: Ronan Sayburn discusses terroir
- Download a training sheet: Opening and pouring champagne
- Download a career fact sheet: Sommelier
- Find out more about AFWS training
- AFWS training video: opening and pouring Champagne
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