Hervé BALIGAND

Head sommelier : 1 restaurant Working at La Pyramide alongside chef Patrick Henriroux since 2018, Hervé Baligand has made a name for himself in the sommelier world. A success that comes as no surprise given his background.

Presentation

Hervé Baligand was raised in a family of epicureans, lovers of fine food and Burgundy wines. During his first internship, this wine culture naturally resurfaced. "I said to myself: why not give it a try?" After completing his BEP (vocational training certificate), he went on to complete a vocational baccalaureate on a sandwich course with Jacques Lameloise. "Therigor and perfection of the service, the chance to work alongside a full brigade, including sommeliers... it made a huge impression on me."

An additional qualification in sommellerie later, and he was back on the job market. After an internship, he was hired as a commis sommelier at Le Grill de l'Hôtel de Paris in Monaco. The desire to improve his English then drove him to London, where he took up a position at the French restaurant Orrery. At the same time," he says, "it opened my eyes to wines from around the world.

On his return to France, the young man resumed his studies. For two years, he alternated his apprenticeship at Château de Pray, Amboise, with lessons at school and discovering the vineyards with his class. Then, through a sommelier friend, he joined Les Trois Dômes at the Sofitel Lyon Bellecour, for one year.

In 2008, an opportunity arose. "I was offered the position of second sommelier at the Collonges restaurant. Expecting to stay for just two years, he ended up working there for eight. It was his desire to evolve that led him to join the Burgundy Lounge (now Burgundy by Matthieu), in Lyon, to take up the position of head sommelier.

In 2018, Boris Henriroux, deputy manager of Vienne's La Pyramide hotel-restaurant, called him and asked him to join the team. An offer he accepted without hesitation. "I've been there for six years, and I'm well on my way to staying!"

I. B.