DAILY NEWSCONCOURS MONDIAL DE BRUXELLES2 MAY 2019 #1

From Lake Geneva to the Matterhorn – the opening cocktail of the 2019 Concours Mondial de Bruxelles took the judges and official competition guests on a virtual journey across Switzerland.

Its impressive program was designed to indulge all the senses. To round off the evening, a myriad of traditional performances and virtual reality animations delighted the audience and finally, a chocolate workshop and an exquisite buffet

In unison with the Alpine landscape, the Swiss edition of the Concours Mondial de Bruxelles is going green. The organisers have invested in making the competition more environmentally-friendly. The evaluation sheets for the tastings have been completely replaced by tablets; and instead of bottles of mineral water, the judges will be given Alpine tap water. Gifts

Switzerland ranks 4th worldwide for annual wine consumption (33 liters per capita).

How many liters of raw milk are needed to make one wheel of Gruyère AOP weighing 35 kg?

GRAND OPENING

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The 26th edition of the CMB has the merit of the

unknown. Swiss wines, few of them exported, offer food for curious minds. Switzer-land is considered an exclu-

sive destination.

LEADER

QUOTE OF THE DAY

DID YOU KNOW ?

SWISS QUIZ

BRIEFING

I ssued by: Vinopres Photographs: S imon Beuzart • Editor: Valent ina Phi l l ips

Baudouin HavauxPresident of the ConcoursMondial de Bruxelles

of local specialties offered a real taste of Switzerland. The cocktail was hosted in the ambiance of a former Swiss palace – the house of the Swiss Hotel Management School in Leysin – adding the last touches of glamour to the event.

“Our hosts have plenty of trump cards up their sleeves to make this edition unforgettable and

ensure us experiences that will remain in our memories

for a long time”, commented Concours Mondial’s director

Thomas Costenoble.

Switzerland has already got this year’s competition off to a great start, displaying high engagement and a competitive spirit - 120 Swiss wine producers from all over the country collectively entered the record number of over 600 wines.

SWITZERLAND

for the tasters are made from natural, eco-friendly materials and even the name badges are plastic-free. The traditional Aigle-Leysin cog train has been chosen for its environmentally-friendly credentials and will take the judges to the competition’s tasting venue,

CONCOURS MONDIAL GOES GREEN

offering breathtaking views of the landscape and the vineyards of the Vaud region.

BRIEFING

The Swiss Hotel Management School (SHMS) is one of the biggest and most elite hotel management schools in the world.

Each year about 1,500 students graduate from the campuses of Caux and Leysin. The academic programs combine practical elements from all aspects of the hospitality industry with management skills. As part of their curriculum, all third-semester students are given a project – to organize a large-scale event under the strapline “The World of Hospitality”. This year, the event was the opening cocktail of the 2019 Concours Mondial de Bruxelles with over 300 international guests. From the concept through implementation to the post-event communication - the students of the SHMS Leysin were in charge of everything. They had to organize themselves internally by splitting up into departments such as accounting, catering, management and communication, giving the undergraduates a great deal

The opening cocktail of CMB in the hands of over 100 Students

I ssued by: Vinopres Photographs: S imon Beuzart • Editor: Valent ina Phi l l ips

LOOKING AHEAD

• 07:00 Breakfast

• 08:45 Departure for the wine regions

• 16:45 Return to Leysin

• 17:00 Masterclasses

• 19:00 Departure for the cable cars

• 19:30 Opening dinner

• 21:00 Return to the hotel

2 MAY

THE WORLD OF HOSPITALTY

QUIZ ANSWER400 Liters

From China to South Africa and from Canada to New Zealand – 340 experts from all branches of the wine industry traveled from six continents to judge in the Concours Mondial de Bruxelles in Aigle. This exceptional diversity contributes to the uniqueness of the event and greater objectivity of the judges.

Like a well-oiled machine, the technical team of Concours Mondial de Bruxelles worked for a week preparing the wines and tasting area for the competition. Checks and

of responsibility, from budget planning to promotion of the event in the media. Pragmatism is an essential component of SHMS philosophy. “When students leave our school,

Over 100 students were involved in the preparation of the CMB opening cocktail. And when we say “involved” we mean in everything: not only did they plan the entertainment program, they actually performed in it, and not only did they choose the menu, they cooked and served the dishes! For such an amazing commitment and flawless execution, we say “Chapeau!”

EXCEPTIONAL DIVERSITY

THE TEAM BEHIND THE SCENES

A room dedicated to Charlie Chaplin

honoured the famous actor, who spent 25 years in Vevey.

BRIEFING

tests were run to ensure the optimal tasting conditions including verification of the flights, labelling the bottles and storing the wines at the right temperature for tasting.

they are truly ready to hit the workforce”, explains Patricia Linuma, Executive Director of Marketing and Communications at the Swiss Education Group.