Scottie MILLOT
Head sommelier : 1 restaurant Scottie Millot is head sommelier at Restaurant Michel Sarran, awarded 4 Gault&Millau toques, in Toulouse.
Born in 1987, Scottie Millot was not destined for a career in sommellerie. A keen equestrian, an injury forced her to reconsider her plans. She turned to languages and communications, with a dream in mind: "to become Céline Dion's press attaché", she laughs. Her path eventually led her to the Corps Consulaire in Lyon. "I used to organize galas, and wine had a very important place in them. What I enjoyed most was finding the right food and wine pairings to give a beautiful image of France, even on a tight budget." This sensitive, pragmatic approach to wine soon led her down a new path.
in Bordeaux, Sophie Lafon, at the L'Oiseau Bleu restaurant (3 toques), was the first to put her trust in her. "She gave me the keys to her cellar," says Scottie Millot. A decisive step: two years in a gastronomic restaurant, with a defined budget and teams to train."It made me grow, because I had to build a coherent menu and manage turnover, while staying the course."
From Bordeaux to Toulouse, via Lyon
In 2014, she joined the Skiff Club at Hôtel Ha(a)ïtza (3 toques) near Arcachon, where she honed her skills. There, she notably crossed paths with Simon Verger, room manager. "He taught me a lot of technical things, which I still use today.
Two years later, she moved to Lyon to work for Christian Têtedoie (3 toques). She began by managing the site's three restaurants, then gradually extended her responsibilities: up to nine establishments and a brigade of ten sommeliers. "At first, I didn't know if I could do it. But I think I've done pretty well," she smiles. A challenge that established her credibility and forged her style.
In 2023, she finally joined Michel Sarran's (4 toques) team in Toulouse. "I had met him the first time at Ha(a)ïtza and the service had been a bit chaotic. I saw him again at Christian Têtefoie's when he was looking for someone to replace his departing sommelier, and I put in my application, as a form of revenge."Two months later, Scottie Millot joined the team at the Toulouse establishment, where today she still embraces her atypical background: "I'm always a little offbeat, serious but without the rigidity that can sometimes be found in top restaurants."An open, modern vision, in the image of a career pursued with daring.
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