Electronic sommelier baptized "D-Vine"
It is like a " Nespresso of the wine ": a French start-up presents to a show in Las Vegas a machine with individual doses which serves a drink of wine on the ideal conditions for its tasting

It uses 10 centilitre flasks, the equivalent of a glass, which we insert at the top of the machine. This one begins by aerating the wine, as if it had spent three hours in decanter, then this machine drive the liquid cross a thermal module which warms it or cools it, according to needs.  In one minute, the wine puts itself in the good temperature and begins flowing into the glass.
Available wines in flasks are selected by an oenologist, with at present, around thirty French references, and even some Grand Crus of Burgundy and of the Bordelais. A label RFID on the flask passes on in the machine the information on the way of serving him, but also allows the user, since its mobile phone, to learn it more on what he drinks, by reaching a video of the wine grower or the comments of the oenologist. The development of the system asked five years and every detail was thought, of the speed in which the wine flows into the glass in the automatic cleaning between two flasks.

The company says it sold the first 300 machines in France "in a few weeks", and wants to attack this year in the United States. Following Las Vegas, his leaders will go to validate the market in New York and San Francisco, and will take advantage of it to visit wine growers of Napa Valley.

They put three years to be recognized by the profession in France but today Philippe Faure-Brac, one of the best French wine sommelier, tested the machine and was great satisfie.
The oenologist who collaborates with 10-Vins, Béatrice Dominé, says to have been seduced by the originality of the concept. " Le Monde of the wine” need to be shake a little, that prevents people from coming towards the wine ". " The idea is to bring the quality of the wine at people in a very funny way ", " They drink more intelligent ", and can also discover new wines without having to pay the price of a whole bottle.

The individual flasks are sold between 2 and 16 euros according to their contents, but it is necessary to invest at first 499 euros in the machine

HOW IS MY ENGLISH

*I have some knowledge of English

*My English is fluent

*I have a good command of the language

*I have a fair knowledge of English

*My English needs improving. I need to practice.

*I know just a few words like "good morning or the swimming pool"

*Sorry Madam (Sir), I don't speak English 

HOW TO ANSWER

*I 'm sorry Sir (Madam), I can't speak very well English

*First! Sorry for my poor English

*What is this (that) thing called in English?

*I beg your pardon, can you repeat please

*I can't remember the name in English for this, for that…

*Excuse me Sir. May I ask you to repeat?

*I'm sorry; I don't understand properly; can you tell me that again…

*I'm so sorry for my poor understanding. I'm going to call my head-waiter (maître D). 

Don't forget to learn your sheet number 4  

(and fill the bottom of the page).

Train with some "joker sentence"

We talked about how to find the way to improve our English in town, in the restaurant or in any place...

We try to find a "joker sentence" to use if a English guest ask us : "how is this dessert, cocktail, wine... "  

WE DECIDE TO WORK ON : how to get direction and how to help somebody to find a direction. 

We talked about : 

Chinaware, glassware and flatware.

Don't forget that the white vinegar is the enemy of the glassware

ARE YOU ABLE TO ANSWER ? 

1) What type of ustensil is polished utilizing a teapot filled with hot water and two napkins ? 

2) Why it's better to use napkins in place of cloths when you polish glassware ? 

HOMEWORK : 

Don't forget to be prepared for the question : Explain what you prefer on the Irish dinner menu ? 

vocabulary : stack (une pile) / stains (taches)/ stem (tige ou pied du verre)

WE TALKED ABOUT THIS : 

MINUTE MAID sound like MINUTE MADE  ! 

The fine de claire is for those who prefer a less fleshy oyster. These oysters are finished for several weeks in shallow clay ponds where they acquire a superior quality shell to oysters grown in the open sea. It is during this process that the claires of the Marennes Oléron basin impart the subtleties of regional flavours. This oyster is particularly appreciated by the consumer who prefers an oyster rich in water and balanced in flavour.

Fine de claire Red Label A product of superior quality, , a label given by the French ministry of agriculture, is subjected to a highly demanding quality control regime. The oyster must be finished in claires at a density and for a duration rigorously defined by the regulations. It should be round and tightly shut, and correspond to an index of shape taking into consideration its length breadth and depth. The quantity of flesh is considered as a proportion of the total weight of the oyster. The Red Label fine de claire should present a characteristic green tint from its time in the claire. Finally, to guarantee optimal freshness the oyster should be sold and consumed a maximum of ten days after being taken from the water. The green colour, so highly appreciated, is the result of the presence of the naviculus micro algae, filtered by the oyster which retains the pigment marennine. This exceptional oyster is produced from October to May to respect its reproductive cycle and to guarantee them not to be milky

Hey! 

If you want to check this website and improve your understanding of professional English: make the test on this web page: http://www.frontsummit.com/demos/

Choose the second line :

[SAMPLE] Service Course - Tray Handling Lesson

This sample reviews Bar Tray uses, techniques and common mistakes. The complete lesson is a manditory component of the Apprentice, Associate, Professional and Master certification programs.

What we talked about ...  VELOUTE CRECY

 A soup by any other name. Depending on who’s doing the counting, the French have either three or four distinct categories of soups. At one end of the scale is consommé, a clear broth that may or may not contain garnishes. At the opposite end is soupe, a “thick, hearty mélange with chunks of food,” according to epicurious.com. Potage falls somewhere in the middle, a thick, creamy soup that is often puréed. The Williams-Sonoma cookbook here calls out another category, bisque, a smooth, velvety soup most often made with lobster or shellfish and cream. 

I think they forget two important soup categories; can you determine them?