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

De la vigne à l’assiette : l’escale gourmande de Gevrey-Chambertin
News & Events
De la vigne à l’assiette : l’escale gourmande de Gevrey-Chambertin
Il est bon parfois de s'écarter des autoroutes pour emprunter les départementales. Celle qui relie Dijon à Beaune est l'occasion de découvrir de prestigieux vignobles tout en s'arrêtant, pour une nuit ou plus, au cœur des vignes de Gevrey-Chambertin.
Rosé, mais qui-es tu ?
News & Events
Rosé, mais qui-es tu ?
Ces quinze dernières années, des bords de piscine aux boîtes de nuit en passant par l'ombre des tonnelles, il est devenu la couleur favorite de la planète vin. Petit point sur les secrets de fabrication d'un vin pas si facile à vinifier !
7 bistrots incontournables à découvrir à Paris
News & Events
7 bistrots incontournables à découvrir à Paris
Paris abrite bon nombre de bistrots qui perpétuent l’art du bien manger à la française. Entre adresses historiques, comptoirs modernes et tables de quartier, voici une sélection d’incontournables où l’on savoure aussi bien l’ambiance que l’assiette.
Anne Vitchen, les fleurs c'est la vie
Craftsmen & Know-How
Anne Vitchen, les fleurs c'est la vie
Dans la chambre d'un palace ou dans le lobby d'un hôtel – qu'il soit simple ou luxueux –, sur les tables ou à l'accueil des restaurants, les fleurs font partie du décor. Chacun les voit et admire le savoir-faire, mais qui se demande comment elles sont arrivées là ? À quelle heure ? Qui a travaillé leur mise en scène ? C'est tout l'art du créateur floral, être invisible en rendant son travail visible.
Pierre Hermé en 5 desserts
News & Events
Pierre Hermé en 5 desserts
Pierre Hermé, pâtissier incontournable de la scène gastronomique française, s’est confié sur ses plus belles créations, mais surtout ce qui lui reste à accomplir. Découvrez l’univers gourmand du Picasso de la pâtisserie.
La vérité sur la paella
Craftsmen & Know-How
La vérité sur la paella
Une masse de riz jaune constellée de moules, de crevettes, de poivron rouge et de poulet : telle est la paella des marchés ou des traiteurs français. Mais la paella, la vraie, c'est d'abord un plat traditionnel, une identité culturelle, un lien étroit avec la fête et des règles de préparation strictes.
Become Partners