Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Sommelier of the Year 2025: Bastien Debono named by the Gault&Millau guide

Sommelier of the Year 2025: Bastien Debono named by the Gault&Millau guide

Emilie Lesur | 11/18/24, 7:09 PM
Disable your adblocker

The sommelier at La Table de Yoann Conte was named Sommelier of the Year 2025 by Gault&Millau on Monday November 18, 2024.

"Exemplary careers!" That's how Marc Esquerré described the four sommeliers nominated for the 2025 title."Like Gault&Millau, they do detective work, going out into the vineyards and meeting the winemakers." Only one won the trophy at the Gala 2025, held on November 18, 2024 at the Trianon and Élysée Montmartre in Paris, and that was Bastien Debono.

It's a double accolade for the sommelier, who a few days ago was named Best Sommelier of France 2024.

Bastien Debono, restaurant La Table de Yoann Conte

Bastien Debono, Yoann Conte's head sommelier, expresses his passion for wine in Savoie. Curious and in search of perfection, he values the transmission of knowledge, having recently obtained a license to teach in Dijon. The son of farm workers, he began his career in a crêperie, where an owner with a passion for wine introduced him to the diversity of champagnes. After obtaining a sommelier diploma in Marseille, he gained a wealth of experience, notably at Château de Pibarnon and L'Oustau de Baumanière. He joined Yoann Conte in Annecy in 2018.

The establishment is definitely synonymous with excellence. Last year, Yoann Conte was named Chef of the Year 2024. The spotlight is now on the head sommelier!

Nominees in the Sommelier of the Year 2025 category

"Exemplary career paths!" That's how Marc Esquerré had described the four sommeliers nominated for the 2025 title."Like Gault&Millau, they do a detective job, going out to the vineyards and meeting the winemakers."

Benjamin Bonano, Granit restaurant - La Mécanique des Frères Bonano

Benjamin Bonano, son of an innkeeper, discovered the world of wine as a child thanks to the winegrowers who frequented the family inn. After training at the hotel school, he made his debut with Jacques and Laurent Pourcel in Montpellier, then moved on to the Ritz and L'Oustau de Baumanière. A detour to Hong Kong enriched his career. Returning to France for family reasons, he joined his brother at the family inn. Together, they dreamed of opening their own establishment, a project that took shape in Colombières after considering other locations.

Emmanuel Cadieu, restaurant Plénitude - Cheval Blanc Paris

Emmanuel Cadieu inherited his curiosity for wine from his parents, and this led him to explore various wine regions. After a BTS and further training in Tain-l'Hermitage, he went on to perfect his skills working for Gordon Ramsay, then in Australia and New Zealand, where he learned about organization as head sommelier. A stint in a London wine club led to a meeting with Arnaud Donckele, who transformed his culinary vision. Today, he manages the cellars of four restaurants and shares his passion with his teams and customers.

Frédéric Bouché, restaurant L'Assiette Champenoise

L'Assiette Champenoise loyalistFrédéric Bouché celebrates 41 years with the Lallement family. Trained at the Reims Hotel School, he joined the establishment in 1983. In 1987, the family moved to Tinqueux, transforming the inn and allowing it to flourish. In 2014, the house was awarded its fifth toque and the title of Cook of the Year. Frédéric naturally moved into sommellerie after the departure of a colleague with a passion for champagne thanks to his family heritage. He collaborates with other sommeliers to offer the most appropriate wine and food pairings.

Many thanks to our partners Champagne Laurent-Perrier, Château Sainte-Marguerite-en-Provence, De Buyer, Elle & Vire Professionnel, Enodis, Kaviari and MAISON ATABLE for their support.
Disable your adblocker

These news might interest you

8 restaurants indiens référencés chez Gault&Millau
News & Events
8 restaurants indiens référencés chez Gault&Millau
Gault&Millau met en lumière pour vous huit restaurants indiens à Paris et ailleurs en France, preuve du dynamisme et de la diversité de cette cuisine. Des adresses raffinées aux tables plus contemporaines, voici nos recommandations.
Direction l’Île-de-France avec le guide régional Gault&Millau 2026
News & Events
Direction l’Île-de-France avec le guide régional Gault&Millau 2026
Gault&Millau poursuit son tour de France avec la région Île-de-France. À travers 69 villes, découvrez la sélection 2026 de nos enquêteurs, entre hôtels, restaurants et artisans qui valent le détour.
La Mirande ressuscite l’esprit du XVIIIᵉ siècle avec un bal costumé
Hotels & Bed & Breakfast
La Mirande ressuscite l’esprit du XVIIIᵉ siècle avec un bal costumé
Le 25 octobre 2025, l’hôtel La Mirande à Avignon convie ses hôtes à une immersion dans le Siècle des Lumières avec la première édition de son bal costumé. Voici toutes les informations.
Sylvain Renzetti invite Mathieu Martin au Son’ pour 2 dîners à 4 mains à Bordeaux
News & Events
Sylvain Renzetti invite Mathieu Martin au Son’ pour 2 dîners à 4 mains à Bordeaux
Les 18 et 19 septembre 2025, le restaurant Son’ à Bordeaux accueillera deux dîners inédits à quatre mains, réunissant son chef Sylvain Renzetti et Mathieu Martin, chef du Saint-James Bouliac.
Food Express : quand le wagon-bar devient œuvre d’art
News & Events
Food Express : quand le wagon-bar devient œuvre d’art
Du grill-express au burger du TGV, l’exposition « Food-Express » raconte comment la cuisine ferroviaire accompagne l’histoire du voyage en train.
Gérard Barbin, sacré Gault&Millau d’Or 2026 de la région Île-de-France
News & Events
Gérard Barbin, sacré Gault&Millau d’Or 2026 de la région Île-de-France
Gérard Barbin a reçu le trophée Gault&Millau d’Or 2026 lors du Gault&Millau Tour Île-de-France ce lundi 8 septembre au Pavillon Cambon à Paris. Un trophée qui récompense un parcours exemplaire, et son travail auprès de Yannick Alléno.
Become Partners