Hugo VASSEUR

Head sommelier : 1 restaurant Hugo Vasseur became a sommelier somewhat by chance, and every day he proves to Christophe Hay at the Fleur de Loire restaurant in Blois that it's never too late to discover a passion.

Presentation

Like all those schoolchildren who, by the time they reach the end of secondary school, still don't know which road to take, which career to embrace, Hugo Vasseur was in a state of complete limbo: "I was destined for sales, without really being totally convinced. I could see myself travelling the roads and going door-to-door. But my grades weren't good enough, so I didn't get the direction I wanted and turned to the restaurant and catering professions."

Sommelier and winemaker

Christophe Hay's future head sommelier grew up facing a small patch of vines opposite the family home. "During the Covid, I set out to exploit it with the help of a few sommelier friends and a winemaker, Geoffrey de Noüel, who is based in Sainte-Maure-de-Touraine. It's not very big, about 21 ares, we produced 600 bottles last year, but it's both exciting and formative."

It was with Pierre Koniecko (owner of the Auberge de l'Île, 2 toques in L'Île-Bouchard) that the young man made his first experience in the restaurant. A rich and exciting experience for Hugo Vasseur who, in 2017, joined Christophe Hay, our Chef of the Year 2021, then still based in Montlivault.

Innovative pairings

"For several years, I worked with Sébastien Durance, who obviously gave me a lot. He left in early 2023 to open his own cellar in Amboise, and I replaced him as head sommelier at Fleur de Loire. I manage a great team of 5 or 6 people."

Adapting to current trends, Hugo Vasseur now offers several pairings, with a "Prestige" offer, a "Découverte" offer, but also alcohol-free pairings. "More and more, with my team, we are also developing the hot beverage offer, trying to bring a new experience to our customers. Habits are changing, and customers are keen to try something new, so we obviously have to adapt, and that's undoubtedly one of the most exciting aspects of our job." His enthusiasm and expertise earned him the Gault&Millau Sommelier de la région Centre-Val de Loire 2024 trophy.