On 17 and 18 October, the hotel school in Le Touquet will host the last tests of this prestigious exam. Here is an overview of the forces at work...
Already crowned Best Sommelier of France in 2016 and then Master of Port in 2019, Gaëtan Bouvier has embarked on the Meilleurs Ouvriers de France adventure for the third time. In November 2014 and again in January 2018, the experience did not go any further than the selection stage. This year, the experience gained during these first missed appointments has undoubtedly enabled this competition enthusiast to better apprehend the first phase and to secure his place in a final whose level promises to be exceptionally high.
Emmanuel Cadieu has been driven by the spirit of competition ever since his sommelier training in Tain L'Hermitage. The year 2010 ended with a success in the Vocation sommelier trophy and a finalist position in the Best Student Sommelier competition. His travelling spirit enabled him to become Best Young Sommelier of Australia and to finish on the winners' podium of the Chaîne des rôtisseurs international competition. He then went to England and the famous 67 Pall Mall, and returned to France a few weeks before the pandemic began. He was semi-finalist in the Best Sommelier of France 2020 and reached the Meilleurs Ouvriers de France final in his first participation.
At the Bonneveine high school in Marseille, he developed an interest in the world of wine and affirmed his potential by becoming Best Student Sommelier in 2013. This was followed by a professional career marked by a long stay at L'Oustau de Baumanière. He also gained experience in the United Kingdom and finally settled on the banks of Lake Annecy where he enjoys the confidence of chef Yoann Conte. He was a finalist in the Best Young Sommelier of France competition in 2017, winner of the Master of Port 2021, and a semi-finalist in the Best Sommelier of France competition for the second time a few weeks ago.
Antoine Lehebel is originally from Brittany and has built up his achievements and most of his professional experience in Brussels. He is comfortable in the world of starred restaurants (La villa Lorraine, Bon-bon). He recently changed direction by joining Le Wine group, which occupies a prime position in the Belgian wine sales market. His adopted country, of which he became Best Sommelier in 2014. This title opened the doors to international competitions, notably with a 10th place at the Best Sommelier of the World in Antwerp in 2019. Looking for recognition in France, he reached the Master of Port 2021 final.
Florent Martin has not given up after winning the Best Sommelier of France final in 2021. Almost simultaneously, he has taken up his position as head sommelier at The Peninsula Paris. He has been working on the French candidate selection for the next world competition to gain additional experience and, at the same time, has not given up on joining the Meilleurs Ouvriers de France family. And to achieve this goal he can rely on the experience he acquired during the two previous editions, of which he has already reached the final.
After putting his passion for cycling and his interest in triathlon in brackets, his competitive spirit has taken over! Xavier Thuizat is now expressing himself in the world of wine. First, he discreetly obtained the ASI Gold Certification diploma in 2021, and then more obviously this year. He qualified for the semi-final of the Best Sommelier of France competition, which took place in mid-September in Bordeaux. He is now ready to move away from the Place de la Concorde to compete in the Meilleurs Ouvriers de France final. A competition that will perhaps allow him to evoke and promote sake, whose drink he is one of the French specialists as well as an ambassador through the organisation of the Kura Master competition which he presides.
After putting his passion for cycling and his interest in triathlon in brackets, his competitive spirit has taken over! Xavier Thuizat is now expressing himself in the world of wine. First, he discreetly obtained the ASI Gold Certification diploma in 2021, and then more obviously this year. He qualified for the semi-final of the Best Sommelier of France competition, which took place in mid-September in Bordeaux. He is now ready to move away from the Place de la Concorde to compete in the Meilleurs Ouvriers de France final. A competition that will perhaps allow him to evoke and promote sake, whose drink he is one of the French specialists as well as an ambassador through the organisation of the Kura Master competition which he presides.
Since his Best Student Sommelier title in 2008, Pierre Vila Palleja has never stopped chasing a new success. He won the Duval-Leroy Trophy for Best Young Sommelier of France (semi-finalist in 2009 and 2011) and then Best Sommelier of France (final in 2016, 2018 and 2021). He trained at the Albert-de-Mun high school and likes to challenge himself. While managing and running the Parisian restaurant entrusted to him by his parents, he acquires the necessary energy for each competition preparation. So much so that in 2022 he will be competing in the Best Sommelier of France competition, of which he was a semi-finalist a few weeks ago, and in the Meilleurs Ouvriers de France competition, for which he is preparing for a third final after the 2015 and 2018 ones.
Text and photos Jérémy Martin
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