This exciting new project will be the fourth Amelie to open its doors. They will be combining the Amelie concept of good service, excellent wine, and French cuisine, with a full-service bakery. The next endeavor for Germain and Samie is in Fairfax, CA, in West Marin. Both of these wines are available at Amelie and many wine bars and restaurants around the USA. Creating a new wine label, "Cassette," which features a blend of Malbec and Cabernet Franc. Germain then partnered with a winemaker in Mendoza, Argentina. The wine is now distributed in over 20 states in the USA. The Cuvee has received over 92 points in the Parker Guide every year, and also achieved Top New Winery in Languedoc, from Wine Spectator Magazine. Germain and Francois Fabre created a Cuvee and converted the vineyard to biodynamic farming and winemaking. He purchased land and partnered with a winemaker in the Languedoc region of France. Germain's passion for wine eventually led him to explore the production side of winemaking. Germain is a certified sommelier from the Court of Master Sommelier and a restaurant advisor/beverage specialist for the SBDC California. Amelie’s success is a result of attention to detail, a wonderful staff, and excellent wine selection. Germain and Samie then decided to open a second location in Manhattan, on the Upper West Side, which has also received multiple Bib Gourmand from the Michelin Guide. The restaurant received a Bib Gourmand from the Michelin Guide 3 years in a row and was mentioned in New York Times as one of the top 50 places to go in the U.S. A few years later, they opened a Californian-French brasserie called Michel, in Oakland, California. This inspired the pair to open another Amelie Wine Bar, in the West Village of Manhattan, in 2012. The location has had great success and has received many awards, including the Best Wine Bar SF, Best Ambiance, and Best Bar Soundtrack, among others. Soon after, Samie and Germain opened their first concept together in 2006: Amelie Wine Bar, on Polk Street - a European wine bar with French small plates and cuisine. Germain started working with Samie at “Chouchou” Restaurant, as the general manager for the restaurant. when he was 21, and met Samie Didda, a restaurant owner. He then went on to work in a historical French Brasserie and learned the art of both table service and wine service.
When he was 14 year old, he began working in the kitchen of a traditional restaurant in France, where he learned French cooking skills as a kitchen apprentice. Germain’s childhood dream was to work in the restaurant industry. Germain Michel grew up in Valence, France, in the heart of Rhone Valley.
0 kommentar(er)
