Asparagus is paired with Riesling from Alsace such as the "Frédéric Emile" cuvée, an aromatic wine. Veal sweetbreads blend harmoniously with the weight and minerality of a Meursault 1ercru "Perrières" by Michelot-Mestre. Epoisses is an ancestral cheese from Burgundy that combines power with the structure and elegance of a Gevrey-Chambertin 1ercru "Petite Chapelle", Bernard Dugat-Py Estate
The Saint-Aubin appellation is a wine that fascinates me through itsterroir, its location and the beauty of its village. For example, Didier Larue is a wine producer to be admired for his work methods both on the vine and in the wine cellar, by respecting nature and authenticity. Vosne-Romanée is one of the most renowned appellations of Burgundy where Michel Gros, established in the town for 6 generations, produces the "Clos des Réas" monopoly.
"A sommelier must also be a good psychologist." Paolo Basso (Best Sommelier in the World 2013) Paolo has perfectly defined what a sommelier must be, in few words. Listening, analysing and recommending based on the client's expectations are the sommelier's priority.
In 2000, I moved to England to perfect my English. My passion for wine allowed me to become Assistant then Head Sommelier at Hanbury Manor 4* (Hertfordshire) for 3 years, then Head Sommelier at Pennyhill Park 5* (Surrey) from 2003 to 2007 where I obtained qualifications with the Wine and Spirit Education Trust. Since my return to France in 2008, to a region close to my heart, Burgundy, I have been Head Sommelier at Abbaye de la Bussière.
