Louis Claude Nyassa
LOUIS CLAUDE NYASSA. THE GASTRONOMY OF CAMEROON AND THE SAINT-EMILION WINES
Because of his high office, he has had the pleasure of visiting Saint-Emilion on many occasions. He talks about the relationship that Cameroonians have with the Saint-Emilion wines.
Paroles de Passionnés
Louis Claude Nyassa
LOUIS CLAUDE NYASSA IS THE CHAIRMAN OF THE BOARD OF DIRECTORS OF THE NAVAL BUILDERS, CAMEROON.
AMBASSADOR OF SAINT-EMILION WINES IN CAMEROON
Marketed for many years in Cameroon, the Saint-Emilion wines are particularly appreciated. “I myself had visited the region three times before being invited by the Jurade!” says Louis Claude Nyassa. Big fan of these wines dominated by Merlot, it was natural that the winemakers pay a tribute to him by inducting him as Vigneron d’Honneur and Bourgeois of Saint-Emilion. That reinforces the strong links between Louis Claude Nyassa and this terroir. “I become a sort of an ambassador for the Saint-Emilion wines in Cameroon, I am delighted to promote them in my country”.
SAINT-EMILION AND AFRICAN FLAVORS
In Saint-Emilion, as in Cameroon, those round and delicate wines are enjoyed even better over a good meal. Attached to the Cameroonian culinary culture, Louis Claude Nyassa advises us some pairings with African dishes, “I would gladly complement ndolé with a glass of Saint-Emilion. It would also be great with a good plate of shrimp”. Indeed, the name “Cameroon” comes from Camarões Rio (shrimp river), from the nickname given to the estuary of the Wouri River in the fifteenth century. If we are not accustomed to the taste of a red wine with seafood, this food and wine pairing is, nevertheless, very pleasant. For you to try!