Delphine BORNER

Head sommelier : 1 restaurant Sommelier and restaurant manager at the magnificent Ferme Saint-Siméon, high above Honfleur, Delphine Borner is passionate about her job.

Presentation

Delphine Borner had the good fortune to grow up in a family of true epicureans, with a father who loved to cook and an aunt who worked at a wine estate in Alsace. With my parents," she recounts, " we regularly visited the finest restaurants in the area, including L'Arnsbourg and Le Cygne in Gundershoffen. In fact, it was at this restaurant that I took up my first position as sommelier, in 2013."

Experiences around the world to perfect her English and her training

A good student, Delphine Borner entered general secondary school before quickly branching out into the hotel industry. She obtained a BTS in hotel and restaurant management, option A, at Lycée Alexandre Dumas in Strasbourg, followed by a bachelor's degree in sommellerie. "I've always felt the need to be in contact with customers. I love cooking, but I never thought of working anywhere other than in the dining room. " To perfect her training, the young Lorraine will join Les Fermes de Marie, in Megève, go into exile for a few months in New Zealand, return to the Sibuet group in Ramatuelle, alternate seasons in Corsica and the Alps, before joining the prestigious Bristol, in Paris, for a year. "A wonderful experience at one of the world's finest restaurants."

Her love of the sea drives her to Honfleur

But Parisian life soon wears her out. She decided to leave for New Zealand for three years before opening the Auberge du Bois Prin in Chamonix, as part of Emmanuel Renaut's team. A lover of the sea, Delphine Borner applied at the end of 2021 to the Ferme Saint-Siméon in Honfleur. Now sommelier and restaurant manager, she is actively involved in the progress of this former 17th-century artist's house.