Maxime DEGUEUSE
Sommelier : 1 restaurant Trained as a sommelier by the Ibarboure family and having worked at Oustau de Baumanière, Maxime Degueuse now officiates at Maison de Pierre in Hasparren, where he offers a free and daring selection of wines.
" At the hotel school, I quickly realized that I liked the contact with customers. And my teachers sensed that I had a real appetite for sommellerie and oenology ". After obtaining his Brevet Professionnel, the budding sommelier was quickly thrown into the deep end at La Cabro d'Or, in Les Baux de Provence. "A few days after my arrival, the head sommelier went off sick. It was the height of the summer season, so I had to take over! "This success enabled him to join the parent company, l'Oustau de Baumaniè;re, where he says he learned an enormous amount .
The path of a passionate sommelier
"I went on to gain experience in smaller restaurants all over the place, in Bordeaux, Toulouse and Luxembourg, to perfect my knowledge of the vineyards. Finally, I joined the Ibarbourebrothers in Bidart, where I stayed for five years. This lover of the wines of the "volcanic Loire" was finally looking for a new challenge, and the one offered by Nicolas Montceau, at the Maison de Pierre in Hasparren, won him over. "Nicolas offers a light cuisine that goes perfectly with the wines I like to serve. He gives me carte blanche, and our customers are delighted .
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