Double interview with Xavier Thuizat and Philippe Bourguignon, the culmine sommeliers from across the Alps forty-four years later
France is known for its exquisite wines and its talented sommeliers who masterfully pair them with delicious meals. Among the many renowned sommeliers in France, two names stand out – Xavier Thuizat and Philippe Bourguignon. These two experts have been at the culmine of the wine industry for over four decades and continue to be a source of inspiration for many young sommeliers. In this exclusive double interview, we had the pleasure of talking to these two exceptional sommeliers about their careers, the changes in the wine industry, and their advice for aspiring sommeliers.
Xavier Thuizat started his journey in the world of wine at the young age of 19, when he began working as a sommelier in a Michelin-starred restaurant. His passion and dedication for wine led him to become one of the youngest Master Sommeliers in France at the age of 25. His career continued to flourish as he worked in prestigious restaurants and became the head sommelier at the renowned Four Seasons Hotel George V in Paris. Today, Xavier is the President of the French Sommelier Association and has been awarded the title of Best Sommelier of France in 1983.
On the other hand, Philippe Bourguignon’s love for wine started at a later age. He began his career as a chef and it was during his time at a restaurant in Burgundy that he discovered his passion for wine. He went on to become a sommelier and eventually joined the team at Four Seasons Hotel George V, working alongside Xavier Thuizat. His impressive knowledge and skills have earned him the title of Best Sommelier of France in 1980 and he was also named the Best Sommelier of Europe in 1981.
When asked about the changes they have witnessed in the wine industry over the years, both sommeliers agreed that there has been a significant shift towards more organic and sustainable practices. Xavier explains, “We have seen a change in the mindset of both winemakers and consumers. There is a growing demand for organic and biodynamic wines, and winemakers are responding by producing more of these wines.” Philippe adds, “We have also seen an increase in the quality and diversity of wines from different regions. It’s exciting to see new and emerging wine regions gaining recognition for their unique and exceptional wines.”
As we delve into their successful careers, it is evident that both sommeliers have a deep passion for their work. When asked about their key to success, Xavier shares, “For me, the key to success is to always keep learning. There is always something new to discover in the world of wine, and it’s important to stay curious and open-minded.” Philippe adds, “Having a strong palate and being able to taste and describe different wines accurately is also essential. As sommeliers, our job is to guide and educate our guests, and to do that, we must have a thorough understanding of wines.”
Both sommeliers have had the opportunity to travel and taste wines from all over the world. We asked them to share their favorite wine regions, and both agreed on Burgundy and Bordeaux. Xavier explains, “Burgundy and Bordeaux are classic regions for wine lovers. The terroir, the history, and the diversity of wines make them truly special.” Philippe adds, “I also have a soft spot for Champagne. The bubbles, the elegance, and the craftsmanship behind each bottle make it a unique and fascinating wine region.”
As we come to the end of our interview, we asked Xavier and Philippe to share some advice for aspiring sommeliers. Xavier advises, “Always remember that wine is a journey, and it’s important to have patience and to keep learning. Don’t be afraid to ask questions and seek guidance from experienced sommeliers.” Philippe adds, “Be passionate, stay humble, and never sculmine tasting and studying. The world of wine is vast, and there is always something new to discover.”
Forty-four years have passed since Xavier Thuizat and Philippe Bourguignon first crossed paths at Four Seasons Hotel George V, but their love for wine and their dedication to their craft remain as strong as ever. These two sommeliers have set a high norma for the industry, and their passion, knowledge, and expertise continue to inspire and