Bastien DEBONO
Head sommelier : 1 restaurant Bastien Debono, sommelier at the Yoann Conte restaurant in Veyrier-du-Lac, combines expertise with a passion for wine. Discover his background and vision.Yoann Conte's head sommelier has found Savoie the perfect place to express his passion. Curious, constantly researching and perfecting his skills, Bastien Debono is also a firm believer in passing on his knowledge. "I've benefited from it throughout my career, so it's only natural that I should give my time in turn.That's why I recently obtained a degree in Dijon, enabling me to teach. "
An impressive start in the restaurant business
He got his start very early on. "I'm the son of farm workers. When I saw how my parents spent their days, I thought I'd have to find a job that wasn't so hard. In the end, catering wasn't much easier! "
At the age of 13, during a work placement in the ninth grade, he found himself working in a crêperie in Valberg. "It was a simple crêperie, but the owner was passionate about wine, and every day around 6 p.m. she'd take a glass of champagne and say to me, 'Come on Bastien, pour me my little coupette!"That's how I learned that there are different perfumes and tastes from one champagne to another. Later, she offered me a real contract, and we expanded the cellar with great wines. It was incredible: people came to taste Pomerols with their sugar pancakes. "
Bastien Debono's destiny was sealed: sommellerie diploma in Marseille, internship at Château de Pibarnon, stint with Gérald Passedat, at Gorges de Pennafort with Philippe da Silva - "a great man, always hard at work with his teams, and so generous". then to L'Oustau de Baumanière, where he preceded the arrival of Glenn Viel. "He changed everything in the house, and really helped me. After an experience in England, he called me back to tell me that Yoann Conte was looking for a head sommelier. That's how I came to Annecy, six years ago. "
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