The AECVF («L'Association d'Enseignement de la Culture du Vin Francais») and the «Association des Mets, Vins et Spiritueux Français» reach a cooperative agreement and will establish a common curriculum center for writing education materials of meal and wine to be delivered by each regional center worldwide.
For the purpose of actual and deep understanding of the texture of French top cuisine ingredients and the marriage of meal and wine, Alain AMBIALET, the Chairman of the Council of «AMVSF» leads Robert YE, the Chairman of the Council of «AECVF» to visit the truffle farms under his direction and explain the terroirs of truffle plant.
In addition to the role of the Chairman of the Council of the «AMVSF», Alain AMBIALET currently is the "Co President of the Association of Truffle Planters of the Occitanie Region", the "President of the Association of Truffle Planters of the Lalbenque Region", the "Vice President of Truffle Planters of the Lot Province" and the "Secretary General of Truffle Planters of France".
Alain AMBIALET constantly develops the possibility for pairing French signature dish and wine during his tens of years of truffle plant and cuisine research process. After being a member of « AMVSF », he actively introduces the French signature cuisine ingredients to the certificate classes.
From left: Alain AMBIALET and Robert YE.
From left: Alain AMBIALET explains the geological structure and terroir for truffle plant to Robert YE.