Dijon, February 2018. From the beginning of the next academic year, Burgundy School of Business' School of Wine & Spirits Business (SWSB) will be launching a brand new programme taught entirely in English: the MBA Wine & Spirits Business. Directed by Jacques Thébault, the programme is aimed at high-potential wine and spirits enthusiasts with at least 3 years of prior professional experience aspiring to a managerial or entrepreneurial career abroad. Students will assimilate the particular requirements and nuances of this specific sector via comprehensive course content and a broad range of enriching learning experiences. The first class is expected to comprise students of several nationalities.

Discovering the sector, products and necessary managerial skills from A to Z

MBA Wine & Spirits Business Director Jacques Thébault brings to the programme his 25 years of experience in wine and spirits management, gained over three continents: “We can count on the expert knowledge of faculty including a Master of Wine, a wine producer and a number of PhD-qualified professors, as well as academic and professional lecturers from our highly international network. The programme has been devised with a view to combining sector-specific knowledge and management skills, via a blend of courses covering the fundamentals of the wine and spirits business and management applied to the sector, with particular emphasis placed upon wine and spirits marketing, achieved via especially up-to-date case studies.”

Exploring the global wine and spirits market in depth

Not only is the programme expected to attract cohorts comprising a variety of different nationalities and nurture enriching debate within small-sized groups, but also the training delivered will provide truly detailed insight into the world of wine and spirits. “Participants will embark on at least three study trips”, specifies Jacques Thébault. “The trips will be to London, one of the most competitive markets in the world, in order to study the various aspects of export, distribution, and production; to New York, one of the largest global consumption markets in the world, to study distribution but also marketing and communications; and to several French-based production areas.” 

Throughout the curriculum, pupils will also take part in a series of targeted, behind-closed-doors conferences (Wine & Spirits VIP Room), attend headlining forums such as ProWein in Germany, and benefit from the 1000-strong SWSB alumni network. “This MBA meets the growing demand for a globally-minded, business-oriented training programme, both from companies operating within the sector and international candidates with confirmed backgrounds”, adds Jérôme Gallo, SWSB Director.


VANCOUVER, BC (February 13, 2018) — The award-winning team behind Gastown dining destination L’Abattoir has officially opened the doors of Coquille Fine Seafood, its latest venture located only a stone’s throw away at 181 Carrall Street.
Open for lunch, dinner and late-night drinks seven days a week from 11:30 a.m., Coquille (French for 'shell') serves up a memorable dining experience thanks to a bounty of fresh-caught seafood and shellfish dishes, wide-ranging drink menu, nautically inspired décor and seating for 100 in its 4,100-sq.-ft. dining room, bar and lounge.
Coquille represents the latest project for pedigreed local chefs and co-owners Lee Cooper and Jack Chen, who first began working in the kitchen together a decade ago before teaming up to open L’Abattoir in 2010 with Nin Rai of Truffles Fine Foods, who also joins the ownership team at Coquille. Rounding out the leadership team, is general manager Liam Todd, previously of L’Abattoir, Osteria Savio Volpe and Nightingale.
“Jack and I have long been friends on and off the line and Coquille represents a concept that we've both had on our minds for a while,” says Cooper. “We saw that there was room for this type of restaurant in Vancouver and wanted to fill that void by offering a modern spin on a classic fish house.”

Coquille’s food menu of creative-yet-approachable fare includes a selection of hot and cold small plates, salads, sandwiches and crudos, seafood platters and mains spotlighting the best of local land and sea, as well as a selection of freshly shucked East and West Coast oysters.
The beverage program, which features an array of local craft beer, house-made cocktails and a notable list of BC and international wines, was designed by L’Abattoir alum and bar consultant Shaun Layton as well as current L’Abattoir Restaurant Director Lisa Haley, who was singled out as Sommelier of the Year at the 2017 Vancouver Magazine Restaurant Awards.
In envisioning Coquille’s relaxed-yet-elegant décor, SITU Design Principal David Hepworth used the mysterious depths of the ocean and Vancouver’s abiding connection to it for inspiration, evoking a 1930's-ocean-liner-meets-The-Rime-of-the-Ancient-Mariner feel throughout the space. To that end, Coquille features custom mahogany table tops with brass inserts, grey oak vinyl plank flooring and custom scallop pattern Portofino porcelain tile from Spain, brass light fixtures and teal suede bar stools.

"We were aiming for an inviting and comfortable environment with a bit of an edge,” says Hepworth. “The darker components of the interior are drawn from the notions of sea monsters, old whaling ships and the ‘deep’, while the lighter components reference the comfort and luxury of the Streamline age.”
For more information on Coquille Fine Seafood, go to, become a fan of /coquillevan on Facebook or follow @CoquilleVan on Instagram.


VANCOUVER, BC (February 9, 2018) — Seafood aficionados can sample a fresh-caught culinary experience unlike any other in the city when the award-winning team behind Gastown’s beloved L’Abattoir opens the doors of Coquille Fine Seafood nearby at 181 Carrall Street on Tuesday, February 13.
Conjuring up a modern spin on a classic fish house, Coquille Fine Seafood features an approachable menu of creative-yet-quintessential seafood and shellfish dishes served in a 4,100-sq.-ft. space that includes an expansive dining room, lounge, bar and patio overlooking Maple Tree Square. Open daily for lunch, dinner, happy hour and late-night drinks, the restaurant will offer locals and visitors alike a truly unparalleled dining experience.
The latest project for acclaimed chefs and co-owners Lee Cooper and Jack Chen — longtime culinary colleagues who first joined forces on the line at The Pear Tree Restaurant in 2008 before opening award-winning Gastown staple L’Abattoir in 2010 — Coquille Fine Seafood boasts a third high-profile name on the masthead in Nin Rai, also of L’Abattoir and Truffles Fine Foods.
Further details regarding Coquille Fine Seafood will be revealed on February 13. For more information on Coquille Fine Seafood, go to, become a fan of /coquillevan on Facebook or follow @CoquilleVan on Instagram.


Page 6 of 14

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>