Guillaume BAUFUMÉ

Head sommelier : Les Ferlempins Along with his older brother, Antoine, the chef, sommelier Guillaume Baufumé opened the restaurant Les Ferlempins in Compiègne (Oise) in 2016, where he oversees a wine cellar with about 250 labels.

Presentation

Guillaume Baufumé and his brother Antoine are true food enthusiasts, inspired by a mother who was an excellent cook and a father who loved fine wine and never hesitated to introduce them to wine tasting whenever the opportunity arose. “Very early on, Antoine and I decided to open our own restaurant, ” recalls Guillaume Baufumé. “My brother had started culinary school after earning his general high school diploma; I followed the same path by enrolling at Ferrandi after mine, with the goal of training to become a sommelier.”

From Rech to Nysa Wineries: The Journey of Sommelier Guillaume Baufumé

His first experience was at Rech—which was still part of the Alain Ducasse group at the time—followed by a few months at a restaurant in Brighton, and then as assistant cellar manager at Nysa (a network of wine shops in the Île-de-France region) on Rue Montorgueil in Paris. “ We regularly organized blind tastings within the network. It was an opportunity to taste wines without preconceptions and to exchange ideas with colleagues.”

Les Ferlempins in Compiègne: the restaurant and wine cellar of the two “rascals”

In 2016, the two “ferlempins” ( “little rascals ” in an old Picard dialect) were ready to set up shop. They chose Compiègne (Oise), in a space whose decor is inspired by nature and where Antoine’s skateboards take center stage. “Today, I have about 250 wines in my cellar, ” explains Guillaume Baufumé, “ with a particular fondness for Languedoc, one of my favorite regions, as well as the Jura and Savoie.”