Laura LE GUIRRIEC
In Megève, Laura Le Guirriec, sommelier at Emmanuel Renaut's Flocons de Sel, traces a demanding path from Quimper to the finest houses, between the dining room, the vineyard and the quest for excellence.
Presentation
Passionate about vines and wine, always on the lookout for new knowledge and a recognized sommelier, Laura Le Guirriec is one of the driving forces behind the Flocons de Sel restaurant in Megè;ve.
From hotel school to the big houses
Yet nothing predestined her for the hotel-restaurant business.Born in Quimper and brought up in a family of craftsmen, notably butchers and butchers, she readily describes herself as a " rather turbulent " student. "I didn't really have a career plan. My parents didn't want me to go into general secondary education and suggested I choose from a list of vocational baccalaureates. Hôtellerie-restauration sounded good, " she says, and joined the public Lycée Chaptal, which was a revelation. "Guided by excellent teachers, in a close-knit class, I found my calling.
One experience followed another: an internship at Pointe du Cap Coz with Valérie Le Torc'h, " a wonderful experience ", Ar Men Du, then a sommelier certification at the Lycée Hôtelier in La Rochelle. A season in Gordes, at Le Phebus with Xavier Mathieu, preceded a decisive step: the Mandarin Oriental in Paris, alongside David Biraud, where she worked as a commis sommelier. "There, she also met her future husband, Fabien Rodriguez. Together, they left to perfect their English in Australia before joining Emmanuel Renaut.
From the vineyards of the Jura to the summits of Megève
In the meantime, Laura took a seminal break at Julien Labet's domaine in Rotalier, Jura. "It was without doubt the best hands-on experience of my life. It gave me an intimate understanding of the world of vines and wine .
on her arrival at Flocons de Sel, she quickly gained the chef's trust. She helped open the Auberge du Bois Prin and now assists Ludovic Namur. Demanding, precise, curious: in Megève, Laura Le Guirriec embodies a sommelier on the move, rooted in the land as much as focused on excellence.
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