Sommelier of the Year 2024: Jean-Baptiste Klein crowned by Gault&Millau
Jean-Baptiste Klein, head sommelier at Le Chambard in Kaysersberg, has been named Sommelier of the Year 2024 by Gault&Millau. Find out more about his career.
Recognition for La Table d'Olivier Nasti again this year! Following in the footsteps of chef Olivier Nasti, who was named Chef of the Year 2023, it's now the turn of the Alsatian restaurant's head sommelier. Gault&Millau has chosen Jean-Baptiste Klein as Sommelier of the Year 2024.
Winner of several awards
"I was a Gault&Millau baby, now I'm part of the family. Thank you to the winemakers without whom I wouldn't be able to practice my passion", he declared at the Gault&Millau 2024 Gala, held at the Pavillon d'Armenonville in Paris on Monday November 6. Of course, he also thanked chef Olivier Nasti. The trophy was presented to him by the Gérard Bertrand Group. A few years ago, at the age of 24, he won the title of France's Best Young Sommelier. A little later, in 2017, we had already uncovered his talent by naming him Young Sommelier of the Year. Passionate and exciting, Jean-Baptiste Klein has a wealth of experience and awards to his name. Since 2016, he has been putting his talent to work at Le Chambard, in Kaysersberg, alongsideOlivier Nasti.
For this Gala 2024, the Guide Jaune had chosen to nominate, as at the César Awards for cinema, four talents whose work has been noticed and remarkable. Jean-Baptiste Klein was nominated alongside Nicolas Parmentier, head sommelier at Château de la Gaude, Aix-en-Provence, Hervé Baligand, of La Pyramide, Vienna, and Éric Goettelmann, executive head sommelier at Groupe Bernard Loiseau, Saulieu.
Thanks to our partners Laurent-Perrier, De Buyer, Kaviari and Nespresso.
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners