Sébastien REYMOND

Head sommelier : 1 restaurant

Presentation

"When I was 18, wine wasn't my passion at all; I only started to take an interest when I was 21. "Unexpected from a sommelier, isn't it? Yet today, Sébastien Reymond has a very particular, almost agricultural approach to sommellerie. What interests him is "the vine, the terroir, the exchange and the meeting with winegrowers and sommeliers". And he admits: one day, he'll make wine.

But first, the sommelier has to prove himself. After taking his exams as an independent candidate, the self-taught sommelier went on to complete a complementary diploma in sommellerie. His first experience was at the Relais Sainte-Victoire in Beaurecueil (Bouches-du-Rhône), where he met sommelier Bruno Butz. Four years later, he joined Le Bénaton gourmet restaurant in Beaune. " My arrival in Burgundy was a defining moment in my life," he says. This was due to a number of decisive encounters, such as that with Mounir Saouma, a wine merchant and breeder at Domaine Lucien Le Moine, "a person who has always followed me".

Since 2012, Sébastien Reymond has worked at Maison Lameloise in Chagny. " From the first day I arrived in Burgundy, I wanted to get my foot in the door," he recalls. He started out as assistant head sommelier, and has held the position of head sommelier since 2016. In 2022, Gault&Millau awarded him the Sommelier Bourgogne-Franche-Comté trophy.

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