Bruno MONTUS

Head sommelier : 1 restaurant A former vineyard worker trained at Franck Thomas’s school, Bruno Montus has established himself as head sommelier at the Relais de la Poste in Magescq, driven by his passion for wines from Bordeaux and the Southwest.

Presentation

You can be born into a family of restaurateurs and still choose not to blindly follow in your elders’ footsteps. At least in his younger years, that’s what Bruno Montus had promised himself—he whose grandparents ran the Dehiouhotel-restaurant in Soustons. “ I actually started studying electrical engineering,” recalls the sommelier at the Relais de la Poste, “but I eventually changed course fairly quickly to become a vineyard worker—I used to help with the grape harvest every year in Léognan during my teenage years.”

A late but decisive entry into the restaurant business

It wasn’t until 2015, at age 35, that Bruno Montus truly entered the restaurant industry. He joined Annie Famoz’sgroup to work front-of-house in her restaurants in the Basque Country, then took advantage of the pandemic to train at Franck Thomas’s school: “Twelve very intense months, focused on theory and pure tasting, during which I learned a great deal. And to celebrate my graduation, we gathered as a family at the Relais de la Poste in Magescq. I took advantage of the moment to boldly offer my services, and I think my profile went over well.”

Head Sommelier in Magescq, between Bordeaux and the Côte-Rôtie

Bruno Montus joined the team at the famous Landes restaurant in 2022, after spending some time at Les Hortensias du Lac in Hossegor. Now head sommelier in Magescq, this lover of Bordeaux wines ( “I’m a native of the region; it’s a terroir I adore and know very well”) admits to a recent favorite: Jean-Michel Gérin’s Côte-Rôtie, “for his Champin le Seigneur cuvée, for its character that’s both smoky and slightly burnt—which I love.”