Want to know what makes a world-class sommelier? We met Julien Touitou, head Sommelier at the 2 Michelin-starred Le Meurice Alain Ducasse to get a sense of what it takes to be the man behind the bottle. Julien’s career path includes some of Paris’ finest establishments – such as Le Royal Monceau or Hôtel Plaza Athéné, and it was his first internship that opened his eyes about the profession’s unique approach to guest service. Now heading a team of 7 Sommeliers and managing a cellar of 28’000 bottles, he tells us success in this field requires a good memory, but above all a great sense of curiosity. Because the life of a good Sommelier goes beyond the restaurant walls and one needs to travel the vineyards, meet the winemakers and taste the wines (and stay sober doing it!). For Julien, the profession’s future is bright and even goes beyond the grape. As the new generation of sommeliers embraces other products such as cider and coffee, a whole world of delicious possibilities is opening up to our palates.
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