Vincent Debergé, Head of the Restaurant le Chat Botté and Head Sommelier at the Beau Rivage Palace, in Geneva
By Marie Linder | April 30, 2015
Vincent Debergé is a young French and talented sommelier with a professional dream carrier. He enthusiastically talks about his journey. He recalls with affection his guides and mentors who helped him paint a dream goal and gave him the love for the job.
Vincent explains he is not an Obelix who fell into a wine cask when he was young. He details that in the Basque region, where he spent his childhood, balancing your life is the main activity. A days is simply spent playing “pelota”, eating good local food and drinking regional wines. The wine was always part of his life.
He was 16 when his father died and he was drawn to study and earn a leaving as naturally as his brother was drawn to the mountain. He packs his bags and enters the hospitality industry. He humbly calls himself a tray porter.
Yes, but an ambitious one! Able to climb the steps; highly motivated; hard worker; a perfectionist with an undeniable gift. He has become an exceptional, multilingual and confirmed sommelier, dedicated to his customers
During his training years, Vincent Debergé always kept a positive mind about any situation. Being from a modest background he turned every moment into an opportunity; he once worked for the garage of a luxury hotel, washing these amazing cars, since he liked cars he enjoyed every minute of it.
When its managers were tough, very tough and demanded the best of him, calling him regularly in their office to criticize his above average work, he saw no injustice, but only an opportunity to learn and improve to finally get the recognition he deserves.
At each of its work places he felt like a water skier, collecting a spray of water in the face, as he had to learn fast from his mentors which he admires: Enrico Bernardo "2004 World Best Sommelier"; Eric Beaumard "Vice-World's Best Sommelier 'in 1998; and also got a lot of inspiration from the work Olivier Poussier" World's Best Sommelier "in 2000.
When he talks about his favourite grapes, Riesling clearly stands out, in particular German Rieslings that have often overwhelmed him. When he talks about Swiss wines he likes to mention the finely chiselled wines of his friend Alexandre Délétraz, owner of the winery Cave des Amandiers in Fully, Valais.
Always striving for perfection, Vincent greatly appreciates and respects the work of the winemakers, he is eager to better understand their work and takes advantage of his friendship with Alexandre to enjoy first hand experience in the cellar; with him, he discovered to suit soil and grape variety, he even followed the vinification of a red Humagne, coming close to his dream wine.
By the end of 2010, after having worked in Parisian palaces such as Ritz or George V, Vincent worked as head sommelier at the restaurant Chat Botté in the Beau Rivage Palace in Geneva and recently agreed to take over its management.
At the Beau Rivage he manages 30,000 bottles, a task he elegantly describes as managing a heritage rather than a cellar. He sees his cellar as a treasure he must preserve and will hand it over to his successor with pride
