Marie-Cécile FRAMPIER

Head sommelier : 1 restaurant

Presentation

"I started off with a BTS in international trade, which didn't seem to have much to do with the hotel business. Then I went to England to work in the restaurant business. It was my first contact with gastronomy, and I really enjoyed it," explains Marie-Cécile Frampier. So, at the end of her year as a head waiter in a major hotel, she began a professional degree in hotel management, followed by a complementary diploma in sommellerie. She also trained at L'Atlantide 1874, in Nantes, with chef Jean-Yves Guého. "That was the big leap, a very enriching first experience."

In 2017, she joined Domaine de Manville, in Les Baux-de-Provence, as a commis sommelier."Originally, it was for one season, but in the end I stayed there for two years."Then, a weekend in the home of Régis and Jacques Marcon marked a new adventure. "I thought about it for two weeks because it was so magical, so I applied as a sommelier. "

After two years in Switzerland as sommelier at the Didier de Courten restaurant, she returned to Nantes, this time to the Manoir de la Régate run by the Pérou family. "I went there to eat before I started, and I got a real kick out of it."Joining the team in June 2022, she was awarded the Gault&Millau Sommelier Centre-Val de Loire & Pays de la Loire trophy in 2023.We're proud of this recognition," she says, "it's so touching, especially in a profession where it's hard to recruit.

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