The opening, poise, not fanfare
The first pour sets the register of the evening. A grower champagne, a mineral white, a wine that opens the palate without raising its voice.
Wine pairing
A sommelier at your table.
Rare bottles and precise pairings, orchestrated by a sommelier who reads a cellar like a story, and pours it, one glass at a time, into your evening.
The Prémices sommelier
A great meal is a duet. The plate speaks; the glass answers. Our sommeliers compose that dialogue for you, not from a printed list, but from the cellar we have spent years learning by heart, and from the menu your chef is writing for this evening.
The evening
A sommelier who stays for the story.
Your sommelier arrives before the guests, opens the wines with the intention they deserve, and remains for the evening. Between courses, they take a moment at each seat, a name, an origin, a producer, the reason this bottle is pouring tonight.
Discreet when the conversation carries, present when the room turns to them. The pairing is not announced; it is told.
The philosophy of the pairing
Each course meets its glass.
The heart, where plate and glass answer each other
A Burgundy that lifts a langoustine. An aged Bordeaux with the pigeon. The choices your sommelier has been rehearsing all week for this table.
The finish, a wine to remember it by
A Sauternes, a vintage port, a small pour of something rare. The last note the evening leaves on the palate.
The cellar
Bottles you will not find on a wine list.
Old vintages held back by growers who trust us with them. Small parcels from Burgundy, the Rhône, the Loire, Champagne. Rare Bordeaux from private cellars. The sommelier does not choose from a menu, they choose from a library.
Chef & sommelier
The menu is written with the wines already in mind.
Days before your evening, your chef and your sommelier sit down together. Each course is drafted with a glass beside it, sometimes the wine leads, sometimes the plate does, always they finish in agreement.
By the time you sit down, the pairing has already been rehearsed a dozen times in their heads. All that remains is for it to pour.
Plan your eveningWhen you are ready
Begin the conversation.
Tell us the date, the guests, the mood. The chef and the sommelier will do the rest.
Plan your evening in Paris