PRESS LUNCH ANGÉLUS BOOK
PARIS
Stéphanie de Boüard-Rival presented Angélus’ Book at the Guy Savoy restaurant in Paris to the journalists. Remind that the chef Guy Savoy prefaced this book, written by Jane Anson and illustrated by the previously unpublished photographs by Guillaume de Laubier.
PAOLO BASSO À ANGÉLUS
Stéphanie de Boüard-Rivoal welcomed Paolo Basso, Best World Sommelier 2013 in Angélus.
ANGÉLUS IN ASIA
MEET WITH GREAT WINE LOVERS
End of January, beginning of February Stéphanie de Boüard-Rivoal et Bong Grelat-Tram went to Cambodia, Thailand and China to enjoy fabulous tasting dinners with Great Wine Lovers!
TRAVEL DIARY
IN ASIA
MEETING GREAT CONNOISSEURS
At the end of January and beginning of February, Stéphanie de Boüard-Rivoal and Bong Grelat-Tram were in Cambodia, Thailand and China for a series of dinners and tastings with noted connoisseurs.
ANGÉLUS, The Book
Author Jane Anson, photographer Guillaume de Laubier, Preface by Guy Savoy
Angélus is the story of a passion stretching back over eight generations.
At Angélus, vines and wine are like a religion, a passion shared by the de Boüard de Laforest family since 1782. Less than a kilometre from the famous bell tower of St Emilion, situated on the much-vaunted "foot of the hill", Angélus is the story of a passion stretching back over eight generations. It is in telling this story that the author, Jane Anson, has chosen to begin the book. She invites us to discover the people, the soil and the vines.
Since 2012, following an extensive renovation, a much enhanced property has emerged, enlarged and featuring a bell tower which has become its soul and its symbol. The work of passing on vineyard knowledge and trades, however great it may be, is it not simply the result of the know-how and requirements of man?
Through the previously unpublished photographs by Guillaume de Laubier, we can leaf through the history of Angélus, its daring and its art of living.
PRESS LUNCH ANGÉLUS BOOK
Beijing
Stéphanie de Boüard-Rivoal presented Angélus’ Book written by Jane Anson, illustrated by the previously unpublished photographs by Guillaume de Laubier and prefaced by the Chef Guy Savoy, during a press lunch in Beijing.
CHÂTEAU ANGÉLUS TRAINING SESSION FOR BESTS SOMMELIERS
Las Vegas
Victoire Touton delivered a Château Angélus training session in Las Vegas for international sommeliers.
