Beginnings of a Sommelier close to the Terroir
P.Sébastien Bulle has already a beautiful background. Vine and wine always woke up directions of this young globe trotter who, one day when he tasted a glass of Saint-Véran, truly fell under the charm. "It was the thunderbolt -he remembers- . And this day, I decided to follow wine studies”. He starts an original course then. In Burgundy, he studies enology. But also vine growing, English about wine, wine making, marketing... While undertaking brilliantly its studies, he works during weekends as well for a Master Sommelier’s restaurant. Then, after a passage to Castle of Bournel, he begins a wine waiter career at Négresco, Famous French Riviera palace, in Nice.
One of the Best
Always concerned to improve, Sebastien Bulle takes the direction of Switzerland then, in Crissier close to Lausanne, as second wine waiter for celebrity Swiss Chef Philippe Rochat. A work he combines also by courses of sommellerie that he gives in various Swiss hotel schools. And taking place in many contests and examinations of sommellerie and tasting which classifies him in the top of the best world wine waiters.
Effective consultant, efficient Chef Sommelier
Contacts which he established with vine growers of all the areas of France and world will be particularly useful. He’s got his favorites. But he does not say word, anxious to offer the best range of choice. For that, he works beating drum, by mounts and vines. And this work was awarded in 2005 by a special price from the French Wine Press Association which recognized his wine list creation as "the most beautiful selection of France”.
Winner of the Wine Press Association Price 2005 for the most beautiful selection
Sebastien went to the French Senate to receive his trophy of the hands of François Poncelet,
president of the high assembly, in presence of, Minister for Agriculture of the time and Sophie Davant, stimulating the ceremony. This dedication therefore is not regarded as an end in itself by the sommelier who intends well to continue his work with same passion, even if this one is expressed from now on under new horizons.
Privileged contacts
A success which he explains by his approach of the trade: "a good wine waiter must knows how to buy, to advise well customers , but as well to be an excellent salesman . My goal is to accompany customers, to guide them in the vineyard, the wine cellar and the table... " A such design is based on a great experiment. Sebastien forged his reputation with his passion, his trips in the vineyards of France, Europe and the rest of the world. "It is necessary to know how to establish privileged contacts with vine growers and wine makers.I always respected the all wine tendencies, modern ones, like old ones, to show all the importance of the work about vine and wine". He finally carries an appreciation about wine industry of which he raises the important evolution during last years:
"Evolution of taste respecting tradition..."
(Sébastien lives in Greece and mainly works for Danai Beach Resort http://www.dbr.gr )
Translated and adapted from " Sébastien Bulle, un sommelier proche du terroir" by Michel Ravet.
