Pierre HOLLERICH
He dreamed of being a chef, but Pierre Hollerich found his calling in sommellerie. The Bombance restaurant he opened in Rennes with his partner Gaëtan Coculo is a great success."It's funny, even if I find it a little hard to admit, but I came into the restaurant business largely because of TV cooking shows. Fortunately, I've put all that behind me, " confides Pierre Hollerich. After dabbling a little in the building trade - "without any conviction " -the young man entered the Saint-Méen-le-Grand hotel school with the firm intention of becoming a chef. Once he'd passed his "bac pro", however, a series of unfortunate encounters in the kitchen led him to leave the stoves for good, and turn to the dining room.
"I joined a team of extras.We toured all over France, and I even worked on a French Open with Potel and Chabot. It was after a service error on my part that I realized how little I knew about wine. So I went back to the Saint-Méen high school to take a complementary mention in sommellerie. "
Frenchie, Ducasse, Fulgurances: a rich and instructive career path
Pierre Hollerich then moved to London to work in Alain Ducasse's restaurant - "I had to wipe around 25,000 glasses in four months, but I also learned a lot " - before joining Grégory Marchand's Frenchie on rue du Nil.A wonderful three-yearexperience.This was followed by a series of collaborations in several wine bars, then at Fulgurances where, for the first time, he was in charge of building the cellar. "ThenCovid came along, and I found myself suffocating more and more in Paris. "
Together with Gaëtan Coculo, then chef at Les Résistants in the10th arrondissement, they decided to open their own restaurant in Rennes.In September 2023, theydid just that, and their success has continued ever since. "I love Alsace and South-Western wines , especiallyMadirans and Gaillacs. I offer a lot of natural wines, but over time I've become less sectarian and I also have a lot of biodynamic proposals. The main thing is that I like it, and of course our customers do too." A commitment rewardedby Gault&Millauwith the Sommelier Bretagne 2025trophy.
