Millesime is the new oenology association of Skema Business School. For us, back to school has been synonymous with new projects. Among them, the desire to professionalize our team to allow the association to shine in our school. Our wish could be realized thanks to the team of Franck Thomas. Around a blind tasting, led by three passionate students, our new recruits began to become familiar with the world of oenology. The training ended in beauty with a theoretical part that our “corked” loved. It is therefore with great enthusiasm that we chose to continue these trainings with the group Franck Thomas and his students.

  • Skema Business School – Millésime association







I am satisfied with the training, thank you for everything.

  • Florian G





My thanks to all the teaching staff and the assistants. Wonderful month!  

  • Clémentine P





Thank you for everything ! It was a chance and an incredible opportunity to be able to learn alongside this team of professional and human trainers. See you soon, I hope on the wine road!

  • Camille S




Thanks for the update, it’s great to see the magic unfold. With our team member Thuy, we have noticed she is coming out of her shell more & quite happy to always share experiences, along with being more confident in discussing about wine with customers & myself.Well done again for putting the course together, very delighted to see it’s working well. Keep us posted on updates 😉
  • Jay MOIR – Layla Bar (Vietnam)


This afternoon I let my audiences practice what they learned in the class during 2.5 hours by writing a script and playing. After discussion within the group, they have to act in front of everyone in the classroom. The winner group received the topic: “You are faced with a client who loves sweet beverages, and you have to persuade him/her to try Bordeaux sweet wines and buy some. To this end, you have to point out the features and qualities of Bordeaux sweet wines.”

The script was written a humorous way that gained much applause and was finally highly voted. I noticed that students were even happier and learned more due to carefully designed exercises in the class. They left the classroom with already something learnt, rather than have to study when they go home. I think the methods that we learned from Franck Thomas in the Workshop n°2 during the Convention was much inspiring, effective and helpful.

Thank you, Franck! And thank you, all the staff at École du Vin for all these arrangements so that we can improve ourselves. I’m looking forwards to seeing more students with more fun when they learn to appreciate Bordeaux wines!

  • Paul Peng Wang (Workshop)