Olivier ROULAND

Indéfini : 1 restaurant Head sommelier : 1 restaurant

Presentation

Olivier Rouland's first experience set the tone for his career: an internship, then a job as commis sommelier at Lucas Carton in Paris. "Alain Senderens used a system of wine by the glass for each dish, and we served great vintages every day - it was extraordinary," he recalls.

Four years later, the sommelier met Alain Ducasse, who offered him a golden opportunity. "He told me that a place was available at the Louis XV, so I said 'Banco!'; a month later, I was in Monaco."For three years, he worked summers at the Louis XV, while in winter, he officiated at Alain Ducasse's Bar Bœuf and Co. In the early 2000s, he became head sommelier at 59 Poincaré, working alongside Pascal Bardet, a pupil of Alain Ducasse, then owner of the Paris restaurant.

In 2005, he joined Pascal Bardet at the Grand Hôtel des Ambassadeurs in Menton. There, he worked as restaurant manager and head sommelier. A year later, he joined Christopher Coutanceau's team in La Rochelle, again wearing both hats.

Since 2012, Olivier Rouland has managed the restaurant Le Davioli, which he created with chef David Grangier, a former sous-chef with Christopher Coutanceau. In addition to its 13/20 (2 toques) rating, the Bordeaux establishment has been proudly displaying the Sommelier Nouvelle-Aquitaine trophy awarded to Olivier Rouland by Gault&Millau since 2022.

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