Post author By Jean-Claude Tissot Post date September 25, 2014 Conseils pour décanter les vieux vins à destination du service à bord
Post author By Jean-Claude Tissot Post date September 25, 2014 Tips for Decanting Old Wine for In-Flight Service
Post author By Jean-Claude Tissot Post date September 23, 2014 Accords vins-poissons pour le service à bord
Post author By Jean-Claude Tissot Post date September 23, 2014 Gourmet In-Flight Catering with Fish and Wine
Post author By Jean-Claude Tissot Post date September 18, 2014 Exceptional In-Flight Catering with Wine and Beef
Post author By Jean-Claude Tissot Post date September 18, 2014 Un service à bord d’exception avec les accords steak et vin
Post author By Jean-Claude Tissot Post date September 16, 2014 Paris In-Flight Catering and Travel Tips
Post author By Jean-Claude Tissot Post date September 16, 2014 Paris En-vol Traiteur et Conseils pour le Voyage
Post author By Jean-Claude Tissot Post date April 11, 2014 Breast of Guinea Fowl, Leeks and Champagne
