Crédits : Charlène Campos. Translation: Jill Harry. Picture: Elisa Reverbel
Gastronomy
A wine producer’s son, Gauthier de Nazelle was steeped from early childhood in the world of wine. “I grew up in the vines and cellars, though it was my uncle who worked for a prestigious maison de champagne who initiated me in tasting,” he recalls. During an internship alongside Alexandre Pons, Restaurant Manager and Head Sommelier at the Hôtel du Palais, everything clicked for Gauthier de Nazelle. He left the Vatel School to train in sommellerie with Sylvain Albert at the Franck Thomas School. In 2024, aged just 24, he joined the Hôtel du Palais as sommelier.
The hotel’s wine list mainly pays tribute to French “appellations” such as those of Bordeaux and Burgundy. Great listed vintages rub shoulders with more insider labels, especially from the south-west. “The region has many talented wine producers. As often as possible, Alexandre, Raphaël and I go to meet them to gain deeper understanding of their work and share their passion with our guests. We unearth some real gems. I’m thinking of wines from the Arretxea and Xubialdea estates, but also 'Les Jardins de Babylone' of the Domaine Didier Dagueneau, which pairs wonderfully well with foie gras.” The wine list is thus growing thanks to the sommeliers’ encounters and discoveries. “We recently included some Beaujolais and a few ports, making it reflect our image even more. The more you choose wines you love, the easier it is to talk about them.” Make no mistake, Gauthier de Nazelle has some fabulous years ahead of him.
Be patient: a wine’s taste evolves over the hours.
Les Bournais « Franc de pied », Domaine François Chidaine.
Bâtard Montrachet, Domaine de la Romanée-Conti.
To contact Reception or make a reservation, please click on the bell.
Informations 
