In Episode 1, our special guests are Chef Franck Page, the executive chef of Phoenicia Intercontinental in Beirut and Fabrice Guiberteau, winemaker and technical director of Château Kefraya in Lebanon.

In Part 2, they talk about what attracted them in the work of the other, the importance of the sommelier, what makes a good sommelier and also the added value of their direct relationship.

• [0:47] What attracted you in the other's work?( Antoine Abou-Samra)
• [1:29] Work attraction (Franck Page)
• [3:17] Work attraction (Fabrice Guiberteau)
• [5:10] The importance of their direct relationship (Antoine Abou-Samra)
• [6:05] The importance of the sommelier, what makes a good sommelier (Franck Page)
• [9:33] The importance of the sommelier, his/her role (Fabrice Guiberteau)
• [12:09] A similar philosophy between the two crafts (Fabrice Guiberteau)

Watch the video of the interview on YouTube.

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ABOUT THE CHEF AND THE WINEMAKER In A Table For Two new Interview Series, The Chef and the Winemaker, we take a look at the relation between (you guessed!) a chef and a winemaker who know each other well. How does their collaboration work? What do they like in the other’s way of working? What is the dynamic in the relationship between chef, sommelier and winemaker? And many more topics…

ABOUT A TABLE FOR TWO How can you understand their creation if you don't know their story... A Table For Two is a production House specialized in culinary/gastronomy shows and events.