This Sunday, November 3, French sommeliers gathered in Thuir, in Catalonia, at the Regional Institute of Sommellerie, to recognize the best sommelier in France. Fabrice Sommier, president of the UDSF, opened the ceremony and launched the tests to decide between the three finalists. The winner will be the sponsor of the second promotion of the Regional Sommellerie Institute
It is therefore Bastien Debono who wins this national final at the end of an afternoon of fierce competition, we felt a demanding personality, the profile of a great worker, full of enthusiasm, technical skills, commitment and sense of sharing.
What were the tests concocted by the UDSF for this grand final?
Six timed workshops saw the candidates compete in the following order: first Quentin Vauléon, then Bastien Debono and finally Clément Sommier. Workshop 1 offered blind tasting of white wines: analytical and commercial presentation of wine No. 1, discovery of the grape varieties, the production region, vinification for wines 2, 3, 4, 5… 4 min, then in 1 min group the glasses from the same grape variety. All the candidates gave diametrically opposed answers.
Workshop 2 explored Europe, its history, its sweet wines and its cheeses. You had to name a cheese from the 6 founding countries then pair them with a sweet wine from one of the six other countries which formed the Europe of the 12 in 1990. Sommellerie and general culture: same fight!
For workshop 3: Characterize the dish, identify the three drinks present and pair food and wine. The plate offered a pork terrine and duck foie gras, aromatic herbs including wild garlic, trumpets of death… Did the three glasses contain vermouth and brandy? In any case, this is the opinion of the three sommeliers who choose the same accord, could it be a Byrrh?
White alcohols were in the spotlight for test 4, a recurring theme of the competitions, six glasses had to be identified in 4 minutes. The answers match the difficulty of the exercise because tasting these alcohols requires caution to preserve your taste buds. For the same glass, vodka, pear brandy or mirabelle plum brandy, or even Japanese whiskey or Mexican blue agave brandy, here is a range of attempts. Note that two out of 3 sommeliers recognized a cheese liqueur!
The service test with decanting exercise comes in the fifth exercise: for a table of 7 guests in 6 minutes it was necessary to decant the Esprit de Pennautier 2019 by candle, then at the last minute, without this being announced at the start of the meal. workshop it was about serving a glass of Sauternes from Domaine Rayne Vigneau 2003 using a Coravin (no candidate was able to finish).
Wine tourism, in English, for challenge 6: organize a 3-day wine tourism stay, in Roussillon, and budget for the operation. It was therefore necessary to know the region, the department, its art of living and its heritage, the appellations, the areas and the immersive experiences.
To conclude, the competitors were invited to compare, still in English, an American wine, due to the elections, a Silver Oak cabernet sauvignon, from Napa Valley, and a Château Phélan Ségur, from two different vintages… to spice things up already. served were reversed, ouch!
Who were the candidates?
Bastien Debono, 31 years old, (OR) already semi-finalist in 2022, originally from the beautiful Vaucluse country of Sisteron. A born competitor: from 2013 Pessac Léognan Trophy and best sommelier student in wines and spirits in France, in 2015, he is semi-finalist of the Duval-Leroy Trophy for best sommelier in France, in 2021 becomes Master of Port, he is a seasoned and ambitious candidate.
Quentin Vauléon (bronze medal): Best young sommelier in France, 2017 vintage, it was in New York that he chose to confirm his passion by participating in the creation of the Frevo restaurant, which quickly won a Michelin star. His first weapons? Taillevent, the Pavillon Ledoyen…its hidden asset: it is coached by Pascaline Lepeltier, winner of MSF 2018
Clément Sommier, at 27 years old, (silver medalist) is the youngest candidate and his first attempt to access the title at stake. A strong head, with a degree in Political Science, for his summer jobs he chooses the Georges Blanc group and quickly caught the wine and service bug. His journey goes from the Burgundy School of business to the Domaine des Bachelards, via Maison Berthaudin and Mère Brazier, with the added bonus of two semi-finals in the Best Young Sommelier of France competition in 2021 and 2023.
See you in 2026 for the next edition.
