Lionel DELSOL
Head sommelier : 1 restaurant Lionel Delson is head sommelier at Restaurant Alexandre in Garons, awarded 4 toques by Gault&Millau.
Born in Montauban in 1969, Lionel Delsol discovered the hotel and restaurant business at an early age. a student at the Lycée Hôtelier de Toulouse in 1985-1986, he initially set his sights on pastry-making and cooking. However, classroom lessons and, above all, the influence of an oenology teacher revealed his vocation: "I liked the fact that you could meet people and talk", he recalls.
After a spell in Cahors and a break from military service, he joined Michel Kayser's Alexandre restaurant (4 toques) in Garons, near Nîmes, in 1992. Lionel Delsol then spent a season in Courchevel, before returning to the Alexandre establishment in 1994... where he continues to officiate almost thirty years later.
Loyalty and roots
Initially working as a sommelier under a maître d'hôtel, Lionel Delsol gradually made his mark, getting to know the wines, the customers and the terroir. "I'm not a fidgety person. When I'm in one place and I've got my bearings, if I'm doing well, why leave?" he laughs.
His loyalty can be explained by his growing freedom, the comfort of his work and, above all, his regional roots: "Over the last 20 years, Languedoc wines have become much more refined and precise. We're proud to showcase our region, both in the kitchen and in the cellar."
The perfect match with cuisine
Over three decades, Lionel Delsol has learned to work hand-in-hand with the chef and his team. Tastings in the restaurant, visits to winegrowers, subtle adjustments: "I know Michel Kayser's cuisine by heart, I know how he will react. This gives me the confidence to choose the right pairings."
This maturity acquired over time feeds a freer, more serene approach: "Twenty years ago, I was more shy. Today, when I propose something, I know the customer, I know what he can expect."
While he is passionate about all French regions, his heart remains attached to the Languedoc and Rhône Valleys, where he likes to showcase winemakers "who don't make big volumes, but sign exciting wines."
Its restaurants
