She was the first surprised by the news. Pascaline Lepeltier, a French sommelier based in New York since 2009, has been selected to represent France at the next competition for the best sommelier in the world, which will be held in Paris from February 8 to 12, 2023. One morning in April, after contracting the Covid during one of her last tastings in the city, she nevertheless takes the time to come back with French Morning on this significant news.
« I didn’t even think about going to the qualifications because I was in the middle of the construction site of the reopening of my restaurant and in the middle of writing a book. But David (Biraud, catering director of the Mandarin Oriental in Paris and former finalist of the competition several times, editor’s note) convinced me to participate “explains the young woman. Despite a lack of preparation, she acknowledges having benefited from several assets: “ What worked in my favor is my fluency in English, the international training that I followed here in New York, and then my knowledge of international competitions since I had already prepared Arvid Rosengred who won the competition in 2016 . »
Physical Coaching and Psychologist
Now, Pascaline Lepeltier must follow a training worthy of top athletes to be ready for this great event. ” In France, David Biraud and the Union des sommeliers de France have set up the France team to oversee my training: they will send me samples to taste, but I will also follow regular training in France. “, she reveals. She will also be trained by a physical coach and a psychologist, who both follow the French Olympic archery team. ” I’ve done a lot fewer tastings in recent years due to Covid, I’m getting back into it little by little “, she admits.
Philippe Faure-Brac, last French winner in 1992
Created in 1969 and organized every three years, the Best Sommelier of the World competition takes place for the second time in France. Only six French sommeliers have reached the Grail, and the last of them was Philippe Faure-Brac, winner of the competition in 1992.
The competition includes theoretical tests (“ it’s like a competition for high schools, you have to cradle ”) and practices such as service exercises, marketing tests, blind product recognition, a team briefing, the choice of wines with a menu or dishes with a wine, etc. Very quick workshops, which can last between 1 and 8 minutes. For Pascaline Lepeltier, the organization of this competition in the City of Light is an important symbol. ” It’s a great celebration of sommellerie in Paris, a superb celebration of the profession and French know-how. »
Reopening of his restaurant in Tribeca
At the same time, Pascaline Lepeltier is overseeing the reopening of her restaurant. Its former address, Roots, located in Tribeca on Chambers Street, closed in late July 2021.” The executive chef has left his position, and we have decided with our investors to give a new identity to the place “, she says. At the same address, a new restaurant should open by mid-May and will be called Chambers. ” It will be more of a restaurant than a wine bar, fewer covers and more structured, with a tight organic and seasonal menu. The place will only have 55 covers compared to 75 previously.
A race against time between now and the opening date, especially with the current supply problems. ” We have a lot of problems with deadlines, even with local products. The prices of raw materials have also increased, but we will make sure to remain a neighborhood restaurant with affordable prices for everyone. “And to conclude, enthusiastic:” We look forward ! ».
