Sommellerie: wine expertise for restaurants

Institut Paul Bocuse
Executive education

Our new programme on advanced wine skills for restaurants provides you with the essentials of sommellerie to ensure your clients a good-quality wine service.

You’ll learn to develop your restaurant’s wine sales to increase the average cost per meal.

This programme is dispensed by Laurent Derhé, Meilleur Ouvrier de France 2011, in association with Institut Paul Bocuse. This 18-hour programme is designed for restaurant staff serving at the table or who are in charge of promoting and selling wines.

Discover the programme