52 avsnitt
A Table For Two A Table For Two
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- Samhälle och kultur
In every episode, you will discover the stories of people have dedicated their lives to a purpose. Why have they chosen their paths whether it is in food, music, or sports? What triggered their choice? These are some of the questions that we'll try to answer.
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From Specialty Coffee to Wine – Channa Galhenage’s New Journey
In today’s episode, Antoine Abou-Samra welcomes Channa Galhenage, founder of Loustic Café, Paris, France.
SPECIAL GUEST BIO
After having opened one of France’s first wave of specialty coffee shops in Paris and in Marseille, Channa Galhenage has sold his coffee businesses, kept the name Loustic, and is pivoting the brand into a specialty wine bar project in Paris that, hopefully should see the day (or night) in 2025. Following a sommelier course taken in 2021 with Willy Kiezer of ’Ni Bu Ni Connu’ (an excellent French reference for biodynamic wine), he is currently pestering clients in two Paris wine bars, learning the craft, and staving off the temptation to drink wine during service.
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India Donisi, Founder, Winespicegirl, Amsterdam, The Netherlands
In today’s episode of One on One, Antoine Abou-Samra welcomes India Donisi, Founder, Winespicegirl, Amsterdam, The Netherlands
SPECIAL GUEST BIO
India Donisi, 1988 born in Italy raised in the Netherlands. I started my wine blog Winespicegirl in 2020 to add some spice to the wine world. By adding humour and sensuality to a predominantly serious field I hope to make wine more inclusive and reach a younger generation.
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#58 - Changing Wine Consumer Perception: Sarah Trubnick Uphill Battle
In today’s episode, Antoine Abou-Samra welcomes Sarah Trubnick, CSW, CSWS, DipWSET, Wine Director and Co-founder of The Barrel Room, San Francisco, USA.
SPECIAL GUEST BIO
Sarah holds a Master of Science in Applied Physics (UCLA), the WSET Diploma, and is a Certified Specialist of Wine. Sarah also operates Northeast Wine Company (NH), teaches for multiple wine schools, including Commonwealth Wine School, and is renowned for her award-winning wine lists, recognized by World of Fine Wine, Sommeliers Choice Awards and Wine Spectator. Sarah is also deeply passionate about the effects of climate change on the wine industry and wine regions, and the world of alternative packaging.
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You can also follow us on our different platforms:
Instagram: https://www.instagram.com/atablefortwo.live/
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#57 – Silo London and The Zero-Waste Blueprint: Douglas McMaster's Visionary Approach to Sustainability
In today’s episode, Douglas McMaster, Chef at Silo London talks to host Antoine Abou-Samra about Silo London, The Zero-Waste Blueprint, and his Visionary Approach to Sustainability.
SPECIAL GUEST BIO
Douglas began his career in 2003 at Winteringham Fields, a then two Michelin-starred restaurant. From there, he moved to London to work at Fergus Henderson’s ST. JOHN, which he credits as forming the foundation of his career. Following ST. JOHN, Douglas spent the next 2 years doing stages at dozens of different restaurants around the world in restaurants including Heston Blumenthal’s renowned The Fat Duck and two Michelin-starred Noma in Copenhagen.
In 2011, Douglas launched pop-up restaurant, Wasted, in Sydney and Melbourne, successfully testing his zero-waste concept by serving food that would have otherwise been wasted in the name of fine dining.
Douglas returned to the UK and motivated by the goal to create the world’s first zero-waste restaurant, opened Silo in Brighton in 2014 at the age of 26. With produce delivered ‘package free’, flour milled on site and compost machines turning scraps and trimmings into compost, Silo achieved its zero-waste goal. In October 2019, Douglas moved Silo to The White Building in London in a partnership with CRATE Brewery.
Throughout his career, Douglas has picked up numerous awards and accolades; in 2014 he won the ‘BBC Young Chef of the Year Award’ followed by ‘Britain’s Most Innovative Chef’ at the first Young British Foodie awards. Just two years after opening, Silo won the prestigious Observer Food Monthly Award for ‘Britain’s Most Ethical Restaurant’. In June 2018, Silo also won ‘Britain’s Most Innovative Restaurant’ award at the Craft Guild of Chefs Awards. Most recently, Silo has been shortlisted in the ‘World Restaurant Awards 2019’ for innovation and ethical practice.
Thank you for listening!
Don't forget to subscribe to/follow our podcast.
You can also follow us on our different platforms:
Instagram: https://www.instagram.com/atablefortwo.live/
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#56 – Accès à la Terre et Agriculture écologique: un autre monde est possible. Une conversation avec Tanguy Martin [FRANÇAIS]
In today’s episode of One on One, Antoine Abou-Samra welcomes Tanguy Martin, Chargé de plaidoyer national, Terre de Liens, France. [EN FRANÇAIS]
SPECIAL GUEST BIO
Tanguy Martin milite depuis plus de 15 ans pour une agriculture écologique et la démocratie dans l’alimentation. Il travaille aujourd’hui pour Terre de Liens qui expérimente la gestion collective et écologique de terres agricoles. Il participe notamment aux collectifs Reprise de terres et Pour une sécurité sociale de l’alimentation.
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One on One #55 – Nutri-Score, Nutrition, Santé Publique et Lobby: Une Conversation avec Serge Hercberg
[EPISODE IN FRENCH / EPISODE EN FRANCAIS]
In today’s episode of One on One, Antoine Abou-Samra welcomes Professeur Serge Hercberg, Professeur émérite de Nutrition à l’Université Sorbonne Paris-Nord, France
SPECIAL GUEST BIO
Serge Hercberg est à la fois Docteur en Médecine (MD) et Docteur es Sciences (PhD en épidémiologie nutritionnelle). Professeur émérite de Nutrition à l’Université Sorbonne Paris-Nord, Praticien Hospitalier au Département de Santé Publique de l’Hôpital Avicenne, il est à la fois un chercheur et un acteur de santé publique dans le domaine de la nutrition.
- Chercheur, il a dirigé pendant plusieurs décennies l’Equipe de Recherche en Epidémiologie Nutritionnelle rattachée à l’INSERM (Institut National de la Santé et de la Recherche Médicale) et dans ce cadre a piloté de grandes études de cohortes avec intervention (comme l’étude SUVIMAX) ou d’observation (comme la e-cohorte NutriNet-Santé)
- Acteur de Santé publique, il a présidé pendant 17 ans, au Ministère de la Santé, le PNNS (Programme National Nutrition Santé) qui est l’ambitieuse politique nutritionnelle de Santé Publique française. Il est à l’origine de nombreuses mesures de santé publique comme la taxation des produits sucrés et édulcorés, la réglementation sur l’alimentation en milieu scolaire, l’interdiction des distributeurs de produits de snacking dans les écoles et plus récemment le déploiement du Nutri-Score sur les emballages des aliments.
Il a reçu de nombreuses distinctions, fait Docteur Honoris Causa de l’Université de Gembloux , et est l’auteur de plus de 880 publications scientifiques internationales (Indice h = 133) et de très nombreuses conférences. Il a rédigé de nombreux ouvrages dont Mange et tais-toi : un nutritionniste face au lobby agroalimentaire (Editions HumenSciences, 2022).
Photo: Terence Bikoumou
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You can also follow us on our different platforms:
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