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

Emilie Lesur | 11/18/24

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!

See the Gault&Millau review of La Table de Yoann Conte
See Bastien Debono's Instagram account

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.

See the Gault&Millau review of Granit - La Mécanique des Frères Bonano
See the Instagram account of La Mécanique des Frères Bonano

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.

See Gault&Millau's review of Plénitude - Cheval Blanc Paris
SeeEmmanuel Cadieu's Instagram account

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.

See Gault&Millau's review of L'Assiette Champenoise
See Frédéric Bouché's Instagram account

Brice Goeuriot and Margaux Le Baillif, from the Nuance restaurant in Bayonne, were awarded the first Jeune Talent de l'Année title by Gault&Millau on Monday November 18, 2024

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