Frédéric Tempreau, your host

Throughout my professional training and my career I have had the opportunity to work in several star-rated restaurants (including the restaurant of Pierre Gagnaire in St Etienne).
I’ve also served as Head Chef in several gastronomic restaurants in Paris, and had the honour of serving as Head Chef for the Boardroom of the Total Company.
These experiences together with the frequent interest expressed by gourmet clients in my approach to food preparation have inspired me to found the Culinary Workshop, where I can share and communicate my enthusiasm and skills.
I particularly wished to hold the classes in a vineyard atmosphere and it seemed only natural to do so in Anjou, the famous wine region where I was born. The village of Savennières is the setting for my venture.