Julien Laugier has been appointed Chef Sommelier at The Royal Palm Beachcomber Luxury in Grand Baie
With 10 years of sommellerie and 15 years of hospitality to his credit, Julien has already collaborated with many prestigious addresses of the catering and hospitality industry. "At the beginning it was the cuisine that fascinated me, and later the sommellerie allowed me to master the art of food and wine pairing, "he explains. Originally from the Luberon, it is in the kitchens of "Auberge du Luberon" in 2001 that Julien makes his weapons, before joining the mythical house "The Coast of Beef" Paul Leaunard. Afterwards, he will learn the art of tasting and feeling wine by undertaking studies of sommellerie. Julien will continue to improve his knowledge as an apprentice sommelier, sommelier, wine merchant and sommelier trainer at "Maison Pic" between 2007 and 2010. The young man enriches his experience at the Ritz Carlton in China, then in Dubai and the Maldives. Member of the Union of Sommeliers of France, Julien will occupy the position of Pedagogical Referee and Principal Professor of the Superior Consular Diploma in Sommellerie in Avignon between 2014 and 2017. At only 30 years old, he is the new Chef Sommelier of the Royal Palm. Its main mission is the constitution and redesign of the hotel's wine list. "We will offer a scalable map, rich in new features, balance nectars and customize customer preferences," he promises. Happy to be a craftsman of the Royal Palm, Julien who is at his first professional experience in Mauritius, wants to share his passion for sommellerie with his team.
