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Sommelier of the Year 2025: the 4 nominated by Gault&Millau
Gault&Millau has unveiled the list of sommeliers vying for the coveted title of Sommelier of the Year. Here are the names of the four wine professionals selected from among the best in France in 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 will win the trophy at the Gala 2025, on November 18, 2024 at the Trianon and Élysée Montmartre in Paris. Here are the four nominees, each of whom has combined the art of the plate with the art of the glass in their own establishment.
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 winemakers 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
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.
- See Gault&Millau's review of La Table de Yoann Conte
- See Bastien Debono's Instagram account
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
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