Please wait

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

Breton gin wins international awards
News & Events
Breton gin wins international awards
Distillerie du Morbihan wins a silver medal at the IWSC 2025 for its Algaïa gin, already a gold winner at the Gin Guide Awards. Recognition that rewards the artisanal excellence and aromatic boldness of a Breton spirit like no other.
Olivier Nasti organizes the first ever World Game Pie Championship
Craftsmen & Know-How
Olivier Nasti organizes the first ever World Game Pie Championship
An heirloom dish, three MOFs and an exceptional jury: on November 18, 2025, eight finalists compete in the first ever World Championship of Tourte de Gibier - Le Meilleur Pithiviers.
Périgord walnut oil
News & Events
Périgord walnut oil
Once organic, now organic again. The Castagné family's walnut oil, which has won numerous awards at the Concours Général Agricole, has been awarded the AB label, the crowning glory of a conversion to organic farming by two brothers, who also converted.
La Fête du Saint-Marcellin et de la Noix de Grenoble revient en juin
Craftsmen & Know-How
La Fête du Saint-Marcellin et de la Noix de Grenoble revient en juin
Cap sur Vinay pour un week-end 100% gourmand. Les 14 et 15 juin 2025, la Fête du Saint-Marcellin et de la Noix de Grenoble revient pour une deuxième édition placée sous le signe des savoir-faire et de la convivialité.
The Bernard Loiseau group sets up shop in Metz with "Loiseau de Lorraine
News & Events
The Bernard Loiseau group sets up shop in Metz with "Loiseau de Lorraine
In 2026, Metz will be home to a new gourmet restaurant from the Bernard Loiseau group. The project will also include a tea room and bar.
Sébastien Nabaile in 5 pastries
News & Events
Sébastien Nabaile in 5 pastries
Gault&Millau's Pâtissier de l'Année 2025 tells us a little more about his sweet world, and reveals five creations that he believes perfectly represent his pastry-making.
Become Partners