Julien Brockers

What wine and food pairings do you think go best together?

1. Meursault Village Coche-Dury 2004 - Grenouilles et Escargots
2. Pouilly fumé Didier Dagueneau, Pur-sang 2005 - Homard au lait du Crustacés
3. Hermitage Jean Louis Chave 1997 - Ris de Veau aux Morilles

What are your all-time favourite wines?

I believe unique wine reflects the winemaker’s life experiences and personality. Wines from Burgundy are the world’s most aromatically complex: Coche Dury has the best chardonnay that reflects sophistication yet modesty while Denis Mortet has excellent Pinot Noir in which I had the pleasure of sharing with our regulars at Saint Pierre.

What is your personal adage?

"My vision is for Saint Pierre to deliver gastronomic journeys with friendly service, creative cuisine and impeccable wines to form lasting memories that will keep you coming back for more."

What is your background? And what about your career path as a sommelier?

Saint Pierre is proud to announce the instatement of Julien Brockers as the new Maitre de Maison and General Manager of Saint Pierre. A skilled sommelier, Brockers brings with him 15 years of international experience in the F&B industry. An amazing fact about him: Brockers was the youngest head sommelier in any 2 or 3 Michelin-starred restaurants in France!