Seven months ago, Pieter Verheyde (32) a call from Joe Pytka, the owner of the starred Bastide in W

Seven months ago, Pieter Verheyde (32) a call from Joe Pytka, the owner of the starred Bastide in West Hollywood. Pytka, the wealthy director new jersey new york of advertising films (Pepsi and McDonald's) and feature films such as Let it Ride and Space Jam. Or Verheyde could do to get talking? Plane to Los Angeles immediately A room in the historic Sunset Tower Hotel in Los Angeles was already booked. Now he is a sommelier to work in the prestigious Bastide restaurant on Melrose Place. That culinary institute reopened in July after a closure of nearly two years, and was promptly hailed by the LA Times as "a class of its own ',' This is a restaurant like no other, new jersey new york especially in LA, and probably even in the country new jersey new york . This is food as an art form. " The sommelier shares extensively in praise. "One of the best I've ever met," writes the critic of the LA Times. "He does not pedantic, and manages to give the wine. Choosing an unprecedented sense of play and adventure ' West Fleming Pieter Verheyde grew up with a love for food and drink. How could it be otherwise with parents who have a restaurant new jersey new york in Watou, near the French border, and a grandfather with a modest wine cellar? Still, his parents saw rather that he chose a different, less demanding profession. But the blood went ahead and after several years ASO gave Peter stated that he wanted to go to the Hotel School Ter Duinen in Koksijde. "At the hotel school new jersey new york I am completely blossomed," he says, sitting in the front room of Bastide. "I've tasted thousands of wines, did internships in Paris and Monte Carlo. I have a very sharp nose for flavors, new jersey new york so sharp that I immediately smell what perfume the female guests have. If I had not become a sommelier, I was probably perfume maker. " After training Verheyde works as a sommelier at Alain Ducasse at his eponymous restaurant at the Plaza Athenee in Paris and in the now closed Alain Ducasse at the Essex House in New York. Then chef Jean-Pierre Bruneau arrived in Brussels, followed by a period as a consulting sommelier at L'Auberge Carmel in the coastal town of Carmel in Northern California. Back in Belgium, he sets up its own import / export company for food products and wines, with a preference for include sea salt and wines from Slovenia. Since the unexpected call from Pytka that small business leads dormant. "Before, I combined my work occasionally with consulting ...
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