En fin d\u2019ann\u00e9e s\u2019op\u00e8rera la r\u00e9ouverture officielle du Ritz \u00e0 Paris. Nicolas Sale en cuisine, Fran\u00e7ois Perret en p\u00e2tisserie et Estelle Touzet en sommellerie : la brigade se compl\u00e8te petit \u00e0 petit, et s\u2019annonce fin pr\u00eate pour l\u2019ouverture de la c\u00e9l\u00e8bre Maison de la place Vend\u00f4me.
Estelle Touzet, nouvelle Directrice de la Sommellerie au Ritz Paris, a d\u00e9j\u00e0 exerc\u00e9 au sein des \u00e9tablissements les plus prestigieux comme au Meurice, \u00e0 Paris o\u00f9 elle \u00e9tait Chef Sommelier, ou encore au Bristol ou au Crillon.
En cette rentr\u00e9e 2015, la jeune femme sort \u00e9galement un nouveau livre intitul\u00e9 \u00ab Une sommeli\u00e8re dans votre cuisine<\/i> \u00bb. Estelle Touzet y d\u00e9voile de nombreux accords Mets & vins au fil de quelques 30 appellations. 120 recettes in\u00e9dites sont \u00e0 d\u00e9couvrir au sein de l\u2019ouvrage aux Editions du Ch\u00eane (29,90 euros).<\/p>\n","protected":false},"excerpt":{"rendered":"
En fin d\u2019ann\u00e9e s\u2019op\u00e8rera la r\u00e9ouverture officielle du Ritz \u00e0 Paris. Nicolas Sale en cuisine, Fran\u00e7ois Perret en p\u00e2tisserie et […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,185,189],"tags":[],"class_list":["post-5702","post","type-post","status-publish","format-standard","hentry","category-actualites","category-au-quotidien-lechef","category-lactu-des-chefs"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9UvTf-1tY","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5702"}],"version-history":[{"count":1,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5702\/revisions"}],"predecessor-version":[{"id":5777,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/5702\/revisions\/5777"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}