Meet Anthony, the head sommelier of La Table du Marquis

This month we meet Anthony, our head sommelier and maître d'hôtel. At 29 years old, this enthusiast of good food, great wines and authentic hospitality will accompany you on an exceptional culinary journey at "La Table du Marquis", the gastronomic restaurant of the Château de Maubreuil.

After a BEP and a Baccalauréat Pro in catering at a hotel school in Normandy, Anthony decided to move to the city of lights and began his professional career at the Apicius restaurant in Paris. This was a very rewarding experience where he discovered the precision and rigour required by a Michelin-starred establishment. After a few years, he felt the need to go abroad to improve his English and thus be able to progress. He chose Australia where he stayed for a year. On his return to France, Anthony joined the gastronomic restaurant Apicus et Marius in Paris before leaving for the Nantes metropolis for more personal projects. 

Throughout his career, he has been able to discover the world of wine thanks to meetings with experts and enthusiasts, numerous tastings and his participation in wine fairs.

"After working in several brasseries in Nantes, I wanted to return to the field of luxury and gastronomy, which are synonymous with refinement, excellence and the pleasure of the senses," says Anthony. It was therefore quite natural that he accepted the challenge offered by the gastronomic restaurant of the Château de Maubreuil shortly after its opening. In February 2020, he joined the team at La Table du Marquis where his excellent skills and knowledge are used to create a solid wine list.

Sharing and interpersonal skills are essential for this position. "I love wine, so what I particularly like about this job is going out to meet winemakers in the region and throughout France, finding nuggets and being able to present them and have them tasted by our customers," enthuses Anthony.

"What I like most about Maubreuil is that we welcome an epicurean clientele, who seek pleasure without looking at the expense. These customers are able to afford beautiful bottles and they don't hesitate to be surprised and to discover new flavours. A bit of a teacher, Anthony likes to help novice customers discover and learn about the French art of dining. Very attentive and persevering, he does not hesitate to have several wines tasted in order to satisfy the most demanding customers. 

In addition to an exceptional clientele, it is also the working environment that seduced him at the Château de Maubreuil "The château is an exceptional and richly decorated place. The team is young and very dynamic, there is a good atmosphere between the different departments which creates an ideal working environment" he concludes.