- Who are you ? Can you tell us about you ?
Hello !
I’m Adrien, Assistant Head Sommelier in 3 Michelin Stars Restaurant « Régis et Jacques Marcon » in the small village of Saint-Bonnet-le-Froid in Auvergne. I worked as well in different Michelin Star Restaurants in Paris, Monaco and Courchevel.
- How did you get started as a Sommelier ?
It was during my trainee in a hotel restaurant in Bandol. The Restaurant Manager teached me about wines and how to served them.
It was very interisting for me and I decided to continue my way with a wine cursus.
- When you go to the Restaurant, how should to be the Sommelier ?
Happy, friendly, interesting, share is knowledge and wines discoveries.
- I know you are very attached to the wines from Auvergne, what are the strengths of this area ?
Yeah of course !
We have 5 crus in Côtes d’Auvergne with so many differences, mostly on volcanic soil, that make so crispy and fruity Gamay. And lot of talented winemakers to discover.
- I'm sure you have a lot but which one is your favorite cuvée from this vineyard ? Can you describe it for us ?
I think about the cuvée Poycelan from Verdier-Logel in Côtes du Forez, a fruity and complexe Gamay.
- You work in a beautiful 3 Michelin Star Restaurant, can you share a dish from the chef ? And with which wine you will pair it ?
I like white asparagus with cep mushrooms espuma, good to drink with sharp Chenin blanc from Loire Valley made by Romain Guiberteau.
And also the famous dessert : Banana and morels mushrooms « brochette » with morels mushrooms caramel. It's nice with a sweet wine from Verdier-Logel with their Pinot Gris "Oktoberfass".
- What we can wish for your future ?
To continue to enjoy my job and all time discover new beverages to share.
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