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Cédric Bilien and Julien Binz win the exceptional Sommellerie award from the Michelin Guide 2022

Cédric Bilien / @Atypix

Cédric Bilien,
sommelier and artist
of the table service

Trained and accompanied on a daily basis by Eric Beaumard, Best Young Sommelier of France 1987 and Best Sommelier of Europe and Africa 1994, the Breton took his first steps at Ledoyen before joining his mentor's team at George V. Then he will stay 15 years at the Four Seasons in Hong Kong, to join, in 2020, Sébastien Martinez at the helm of Rosmadec le Moulin. This wine maestro has fun every day hijacking the codes of sommellerie by offering original pairings with beer from Breton micro-breweries, cider, tea or coffee. In addition to his job as sommelier, Cédric Bilien masterfully runs the restaurant as director.



Francois Lhermitte, sacré Sake sommelier 2021.

François Lhermitte
head waiter and sommelier

François Lhermitte grew up in Lorraine where he trained in the world of catering, first at "Chez Michèle*" in Languimberg, then at L'Arnsbourg***, with Jean-Georges Klein, in Alsace. A career followed at the Château d'Isenbourg in Rouffach under different hats: reception, assistant butler and sommelier. A duality that he intends to keep. There, he meets Julien Binz, who then holds the position of chef. After working as a dining room manager and sommelier at the Château Golf du Kempferhof in Plobsheim, he decided to find Julien Binz who opened his own restaurant in 2016. Here, on a wine lidt which now has 700 references, the wines of Alsace are given pride of place (70% of the list), a way of highlighting the richness of the wines route on which they are located.