OUR DUO OF TALENTED SOMMELIERS TASTES AND approveS EACH OF OUR WINES.

ONLY 1 WINE OUT OF 10 PASSES THE TOUGH SELECTION PROCESS OF OUR WINE EXPERTS.

 
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BERNARD NEVEU - HEAD SOMMELIER OF THE BRISTOL PALACE IN PARIS

Head Sommelier of the Restaurant Epicure (3 Michelin stars) in the Parisian palace of the Bristol Hotel, Bernard Neveu occupies one of the most prestigious positions of all French sommeliers. At only 37, he already holds a 14-year career under his belt. He has worked at incredible wineries along the Côte d’Azur, such as Château Saint-Martin. Throughout it all he has never lost sight of his primary goal: to be in direct contact with the winemakers. In 2015, he rejoined the Bristol in Paris, where he currently looks after the immense cellar boasting 100,000 bottles of wine. He oversees a team of 11 sommeliers to help with this enormous responsibility.

Bernard Neveu is in charge of our selection of still wines (not our bubbles)!

 
 
 
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FABIEN VULLION - HEAD SOMMELIER OF ‘RESTAURANT ANTOINE’ 

Head Sommelier of the Restaurant Antoine (1 Michelin Star), Fabien Vullion is heralded as one of the most promising sommeliers of his generation. Born into a service industry family and trained by the Albert de Mun School of Hospitality in Paris, he went on to hone his wine knowledge at the Champagne bar of Dokhan’s (250 references), after which he became involved in the 2016 reopening of the Ritz Hotel. He began at Restaurant Antoine last year, where his first reflex was to rethink the wine menu. His legacy: a note on the magnums saying “Keep this in your cellar and work on the new vintages.”

An expert on the Champagne wine region since his work at Dokhan’s, Fabien is in charge of our portfolio of Champagnes.