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At the age of 29, Nicolas Clerc represents the new generation of sommeliers. His style, personality and even his career show a kind of difference, which undoubtedly resembles what chefs of the “C Generation” are also trying to establish within their profession.
Nicolas was born in the Ain region of France and initially took a classics course for his Baccalauréat; afterwards he studied history and passed his degree. After leaving Lyon 2 University, he went to the Apprentice Training Centre in Groisy, Savoie to take a vocational education certificate to become a waiter. “In 2000, I went to the Tourism and Hotel School in Béziers, to take a technical diploma to qualify as a sommelier. I thought this profession would enable me to combine the three things I enjoy most: travel, poetry and …. having fun! Travel, discovering vineyards, meeting wine-makers, the poetry of wine-tasting language, the precision and emotion involved in wine and describing this, and of course celebration, encounters and a passion for this noble product: all the elements were here!”
Naturally, during the two years he spent in southern France, he joined the UDSF Languedoc-Roussillon – Southern Rhone Valley Sommelier Association and took part as often as possible in trips and tasting sessions. Apprentice-sommelier at “La Table Saint-Crescent”, then assistant-sommelier at “La Barbacane”, establishments that both boast two Michelin stars, one in Narbonne and the other in Carcassonne, he gained his initial experience. “In Carcassonne, Georges Gracia, Master Sommelier of France, guided me in the way I should approach the subject of wine, how I should speak about it, sell it and he also emphasised the precision of first-rate service.”
Constant progress and an award in 2007
But Nicolas Clerc wanted to move. “England is an easily accessible country for French professionals. There are so many excellent restaurants and salaries across the Channel are appealing. Great Britain remains a very open market for all the wines of the world.”
So, he confidently wrote to Gérard Basset, the most English of all French sommeliers, who suggested he should contact Eric Zwiebel, then Head Sommelier at the “Cliveden House Hotel” in Berkshire. In April 2004, Nicolas came to work with the man who would become the French candidate at the World Sommelier competition in Rhodes in 2007. “Straight away, Eric gave me the position of assistant at this Michelin-starred restaurant. Working alongside him, I discovered the market in the United Kingdom and learned about wines from all over the world. The wine list has 1 200 references. A year later, we took over the management of the “Summer Lodge Hotel” in Dorset. The Red Carnation Hotel company left us free rein in creating the wine list. Eric and I were both preparing for competitions at the same time, Eric for the European Ruinart Trophy and I was training for the United Kingdom Ruinart Trophy. We both finished in 3rd position.”
In September 2005, still working for the same group, Nicolas Clerc was given a promotion and became Head Sommelier of the “Milestone Hotel & Apartments” in London. “I began by working on the wine list of the 25-cover gastronomic restaurant. With 400 references it is now very well-balanced. I also continued to take part in competitions. I came 2nd in 2006 and finally became the United Kingdom’s Best Sommelier in the spring of 2007, winning the Ruinart Trophy on a national level. I have a competitive spirit and I like the lengthy theoretical and practical preparation. Competitions are places for meeting people and exchanging views, and they also enable us to receive advice from more experienced professionals.”
The Ruinart title has given Nicolas a further promotion, because in addition to his job in the restaurant of the “Milestone”, he is now also Wine Consultant for the “Red Carnation Hotel” in London.
But he has no intention of stopping here. He is currently preparing the first stage of the “Master Sommelier” diploma and is also thinking about the pre-selections for the forthcoming European competition. And to immerse himself fully in these high-level contests, he went to Rhodes this year for the latest World competition, to give Eric Zwiebel all his support and encouragement.
Jean Bernard
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