April 17, 2017

Meet Adeline Borra of Terroirs By Adeline in Atlanta

Local Stories

Today we’d like to introduce you to Adeline Borra.

Thanks for sharing your story with us Adeline. So, let’s start at the beginning and we can move on from there.
I’m an 100% French chef, certified in wine (WSET). I learnt how to cook in a cooking school in Italy where I lived for 3 years before I moved to the US. I held a career in pharmaceutical brand management for many years before deciding to rightfully pursue an entrepreneurial endeavor closer to my heart. Building on my existing skillset and rich heritage of wine and gastronomy, I established my business with a mission to provide French and Italian cuisine using only the finest, freshest seasonal and local ingredients in Atlanta 8 years ago. My company is called Ma Cuisine By Adeline in Atlanta. Now I’m designing a new company based in Europe, in Burgundy where I grow up. After sharing my passion for food and wine in Atlanta I will provide food & wine experiences in Burgundy to food & wine lovers from Atlanta and anywhere who want to visit this beautiful countryside of Burgundy slopes and vineyards.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Sharing my passion for food & wine to people who love obviously, food & wine has been always a huge pleasure and for that yes, the road has been really smooth. The only struggle I have sometimes with my client is trying to change their opinion on food. I grew up in South of France where I’ve been raised with a Provencal and Mediterranean cuisine and then I moved to Burgundy when I was 8 years old. So, because of this Provencal and Burgundian cooking influence I’m a chef who loves to work with unusual products such as mackerel, skate fish, sardines, octopus, escargot and much more. So sometimes I may have difficulties to get my clients trying new type of cuisine and food. But once they tried they just love it!

Please tell us about Terroirs By Adeline.
So my new business Terroirs By Adeline is providing unique and authentic food & wine experiences right in the heart of Beaune, capital of Burgundy wines. My Atlantans food & wine lovers will enjoy to come over for a day or multi days discovering the real authentic aspects of the country the national sport: food & wine experiences with me! They will dive in the intricacies of Pinot noir and Chardonnay and will enjoy an authentic private lunch along with a wine and food pairing education as private group then we will go to wine estate to have wine tastings. They are also able to do some private hands-on cooking classes as I’m doing in Atlanta (I’m going back twice a year). I’m known in Atlanta for being the queen of French cuisine techniques & sauces. I always enjoyed teaching some French basics and gastronomy. I’m sharing the same passion in Burgundy but along wines and field trips in the vineyard. I’m a providing a unique food & wine experiences for beginners to connoisseurs who wants to learn more about Burgundy wines and Burgundy food. I’m also providing private dinners and pop dinners in a unique location right in Beaune. I’m pretty lucky to have the double skills food & wine, being able to teach gastronomy and cooking and also being able to teach about wines in general and then being more specifics in French wines. Right now, I’m the only one who can provide the food & wine at the same time with the same person and the same location.

If you had to go back in time and start over, would you have done anything differently?
I would definitely do the same things, started as a personal chef to see if this career was something I wanted to pursue. I might probably would have meet more and more people in the industry. Thanks to my parents’ job who are wine masters, I’ve been lucky enough to meet and work with some of the best chef in France and even in Spain with Ferran Adria. If I would have to start over I would definitely go and work in different countries to get the different type of cuisine. I would travel for food thoughts and knowledge.

Contact Info: