{"id":926,"date":"2015-05-15T11:54:52","date_gmt":"2015-05-15T11:54:52","guid":{"rendered":"http:\/\/chateausuau.com\/?p=926"},"modified":"2019-09-27T11:54:47","modified_gmt":"2019-09-27T09:54:47","slug":"profession-sommelier","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/profession-sommelier\/","title":{"rendered":"Profession : sommelier"},"content":{"rendered":"

\"Profession<\/a><\/p>\n

Il se nomme Didier Bordas, il a 55 ans et il a quitt\u00e9 les lumi\u00e8res de Paris pour les paysages de Corr\u00e8ze. D\u00e9sormais \u00e0 la t\u00eate de deux brasseries et d’une trentaine de collaborateurs, Didier est sommelier depuis une vingtaine d’ann\u00e9e. Deuxi\u00e8me professionnel du vin \u00e0 livrer les secrets de sa profession dans ces colonnes, il dit tout de son m\u00e9tier, de son histoire et de son parcours dans cette interview v\u00e9rit\u00e9. D\u00e9couvrez en prime ses astuces pour percer dans ce milieu !<\/strong><\/p>\n

En quoi consiste votre m\u00e9tier de sommelier ? <\/strong>
\nLe m\u00e9tier a plusieurs facettes :
\n– la s\u00e9lection et l’achat des vins ;
\n– l’organisation de la cave et la gestion des stocks ;
\n– les conseils aupr\u00e8s de la client\u00e8le, notamment en ce qui concerne les accords mets et vins ;
\n– le service de vins \u00e0 table en vue d’optimiser le produit.<\/p>\n

Qu’est ce qui vous a donn\u00e9 envie de faire cette profession ? <\/strong>
\nC’est principalement mes origines avec la terre qui m’y ont pouss\u00e9… Mais aussi les personnes que j’ai eu la chance de rencontrer. Elles m’ont fait comprendre que ces origines correspondaient avec le vin. A la base, je voulais \u00eatre cuisinier !<\/p>\n

Quelle est votre formation ?<\/strong>
\nJ’ai d’abord fait l’\u00e9cole h\u00f4teli\u00e8re de Souillac durant 3 ann\u00e9es. J’ai eu la chance d’y rencontrer Pierre Augier, ancien chef sommelier du Plaza Ath\u00e9n\u00e9e (h\u00f4tel 5 \u00e9toiles parisien ndlr). J’ai ensuite int\u00e9gr\u00e9 une sommellerie, une brigade de sommeliers. Je suis pass\u00e9 par les \u00e9tapes classiques : commis sommelier (sous les ordres du chef) puis sommelier (responsable de rang) et enfin chef sommelier.<\/p>\n

Quel est votre parcours \u00e0 la suite de vos \u00e9tudes ?<\/strong>
\nJ’ai la chance d’avoir pu int\u00e9grer des grandes brigades parisiennes : le Plaza Ath\u00e9n\u00e9e donc, mais aussi le Pr\u00e9 Catalan, la Mar\u00e9e, la Tour d’Argent… Je suis rest\u00e9 \u00e0 Paris environ 17 ans avant d’avoir l’occasion d’ouvrir ma propre affaire. J’ai eu \u00e9galement l’occasion de voyager dans les vignobles fran\u00e7ais et un peu en Europe mais pas dans des destinations lointaines. A l’\u00e9poque on ne voyageait pas comme aujourd’hui !<\/p>\n

Quels sont vos conseils pour se faire une place dans le milieu ? <\/strong>
\nJe pense qu’il faut avoir l’envie, la volont\u00e9 et la passion. Sans ces trois-l\u00e0, on ne peut rien faire. Il faut ensuite int\u00e9grer une \u00e9cole h\u00f4teli\u00e8re puis faire une formation compl\u00e9mentaire en sommellerie-oenologie qui n’existait pas dans le pass\u00e9. Enfin, il faut tenter sa chance en postulant aupr\u00e8s des grands restaurants.<\/p>\n

Merci \u00e0 lui d’avoir r\u00e9pondu \u00e0 nos questions.
\nRendez-vous prochainement pour le prochain focus sur les m\u00e9tiers du vin avec celui de vigneron.<\/p>\n","protected":false},"excerpt":{"rendered":"

Il se nomme Didier Bordas, il a 55 ans et il a quitt\u00e9 les lumi\u00e8res de Paris pour les paysages de Corr\u00e8ze. D\u00e9sormais \u00e0 la t\u00eate de deux brasseries et d’une trentaine de collaborateurs, Didier est sommelier depuis une vingtaine d’ann\u00e9e. Deuxi\u00e8me professionnel du vin \u00e0 livrer les secrets de sa profession dans ces colonnes, […]<\/p>\n","protected":false},"author":6,"featured_media":928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[310],"class_list":["post-926","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encyclopedie-du-vin","tag-sommelier"],"acf":[],"yoast_head":"\nProfession : sommelier - ChateauSuau.com<\/title>\n<meta name=\"description\" content=\"Profession : sommelier\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chateausuau.com\/fr\/profession-sommelier\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Profession : sommelier - 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