Benoit FÉDOU

Sommelier : 1 restaurant Benoît Fédou has been working with Frank Renimel for almost twenty years, passing on his passion for sommellerie at the En Marge restaurant in Aureville.

Presentation

Born in the Tarn region of France in the mid-1970s , Benoît Fédou saw himself following in the footsteps of his parents, both of whom worked in the psychiatric field. "But I was quickly dissuaded from pursuing a career path that was completely blocked at the time. I opted for the restaurant business, a field that attracted me. So I enrolled at the Lycée Hôtelier in Toulouse. "

The revelation of sommellerie

The young man quickly realized that he didn't belong in the kitchen. "Not enough human contact, and I didn't really want to spend my life between four walls", he explains. Benoît Fédou went on to earn a BTS and, on the advice of a friend, obtained an additional qualification in sommellerie to add another string to his bow. "I became passionate about sommellerie while working in the dining room. My first experience was at La Bastide in Saint-Tropez.A lovely memory. "

From Saint-Tropez to Laguiole

In 2000, Benoît Fédou returned to his native region to work with Dominique Toulousy at Les Jardins de l'Opéra, then one of the finest restaurants in the South-West. Four years later, he moved to Laguiole and Michel Bras' restaurant, where he worked under the immense Sergio Calderon. "I spent two wonderful years with Michel and Sébastien Bras, but it was time for me to take on more responsibility. I joined Frank Renimel, whom I had met at Dominique Toulousy's Relais de Pigasse, in the Aude region, before following her in the adventure of En Marge, the restaurant he opened in 2007 in the center of Toulouse. We've been together ever since, and I naturally followed him when he moved toAureville." Gault&Millau rewarded his talent with theSommelier Occitanie 2025trophy.