Before joining Les Sources de Caudalie, I held the position of maître d'hôtel at Maison Wenger** in the Jura region, and I managed the restaurant at Maison Decoret* in Vichy. In 2022, after spending a year cycling around Europe, I also entered the prestigious U.M.O.F competition in the Maître d'Hôtel, Service, and Table Arts category, and I earned the diploma in 2023.

Every day brings something new. With my team of eight, including my assistant, the receptionist, junior staff, head waiters, and the night watchman, we strive to personalize our service. Our tasks include managing reservations, client relationships, welcoming guests in the dining area, as well as coordinating with the kitchen. I hold a deep respect for the French art of hospitality. I often say we provide haute couture service for each of our guests!

It's about meeting our guests' increasingly specific needs with a service that's driven by a human touch. When our head waiters talk about products from our garden or cooking techniques, I encourage them to put their heart and sensitivity into it. We aim to simplify the formalities of a starred establishment. Our words are chosen to comfort, bridge any distance, and enhance the exquisite culinary experience offered by our chefs.

My motivation is twofold. Firstly, I aim to offer those I work with opportunities for learning and personal growth every day. Their personal development is crucial. And of course, at the core of our profession, is the goal to delight our guests with authentic service. A meal at La Grand’Vigne is meant to be a grand and memorable celebration of pleasure.