Parisian Guy Bonnefoit (b. 1938) has held senior management positions in the hospitality industry for more than 30 years. Among other things, he was Managing Director of Robinson Hotels and Club Hotels, as well as Head of the Gastronomy Department of Steigenberger Hotels AG from 1976 to 1987, with responsibility for the quality and gastronomic philosophy of all 30 hotels. He became internationally known for his book "Our Wines of Our Cuisine" (50,000 copies sold), his numerous lectures and articles, interviews on radio and television, as well as capacity for "wine and food".
In 2007, his book "Bonnefoit Germany - the fascination of wine & flavors" came on the market. It is not a classic wine guide but over 10,000 wines from all German growing regions are tasted and derived from this more than 8,000 recommendations from food to wine formulated. It includes an extensive introduction to the world of olfactory and taste perception of wine, as well as excursuses on the topics "Tasting wines properly", "Aroma tables", "Wine & food" and "Suggestions for the harmony of wine and food". With the work the author won the "Gourmand World Cookbook Award" in the category "Best Book on European Wine".
A year later followed "Bonnefoit France", in which 11,300 French wines and champagne tasted, their flavors cataloged in detail and over 9,000 food recommendations are given. Bonnefoit received the "Gourmand World Cookbook Award" in the category "Best Book on French Wine". In October 2009, the author of the GAD (Gastronomic Academy Germany) for this work awarded a gold medal. In addition to his passion as wine critic and jury member in many national and international Sommelier competitions Since 1988 he has worked as a freelancer in the areas of quality management for the kitchen, service and cellar, further education, as well as in motivation and leadership technology. See also below flavorings. wine address. wine review. Weingenuss and Wine to food,