Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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S04E33 - Partie 2 : Passé, Présent, Futur de la Bière - avec Pour la Mousse Podcast
Manage episode 453248289 series 2813337
Контент предоставлен Paul-André. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Paul-André или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
Un épisode en 2 partie qui commence à la s01e13 du Podcast Pour la Mousse.
J'ai eu la l'honneur d'être leur premier invité sur le podcast. On en a profité pour discuter du passé, du présent et du futur de la bière de microbrasserie au Québec. Sur cet épisode j'ai eu la chance de jaser avec Antoine Vézina, Éric Anquetil et Renaud Doiron-Pépin.
https://open.spotify.com/show/41cV9FYP8xaRmXluhFVaI1?si=de927d5179124db7
191 эпизодов
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Manage episode 453248289 series 2813337
Контент предоставлен Paul-André. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Paul-André или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
Un épisode en 2 partie qui commence à la s01e13 du Podcast Pour la Mousse.
J'ai eu la l'honneur d'être leur premier invité sur le podcast. On en a profité pour discuter du passé, du présent et du futur de la bière de microbrasserie au Québec. Sur cet épisode j'ai eu la chance de jaser avec Antoine Vézina, Éric Anquetil et Renaud Doiron-Pépin.
https://open.spotify.com/show/41cV9FYP8xaRmXluhFVaI1?si=de927d5179124db7
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Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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