Louis Le Conte, Best Young Sommelier of France 2025

Congratulations! You won the Best Young Sommelier of France award in Bordeaux, what are your thoughts on the various tasks?

The challenges had a nice balance of tastings and testing our knowledge and techniques. I must admit that some of them inspired me more than others. (laughs!) The one where we had to identify six drinks, for instance, was difficult to grasp, especially when you’re dealing with fairly little-known wines. However, I really enjoyed the food and wine pairing test!

I can imagine that reaching your level of knowledge requires a lot of hard work and commitment. How did you react when you found out you won?

I did indeed work very hard to reach this point and I’m happy my efforts paid off! I was incredibly proud to have achieved the objective I set myself over two years ago, and the fact that my family, my friends and my colleagues are proud too is just wonderful. (smiles!)

How did you prepare for the final? Did you follow a specific training programme?

Yes, I designed a two-month schedule to revise everything. The aim was to organise my weeks to make my learning as efficient as possible. In terms of theory, I also tried to stay up-to-date on what was happening in the wine world. At the same time, I tasted as many wines as possible, whether blind or not, by visiting estates and regularly taking part in trade fairs and tastings. Regarding technique, working in a two Michelin-starred restaurant every day was a major asset. This allowed me to taste prestigious wines and practice serving wine on a daily basis.

Beyond the professional context, I set myself a goal to exercise at least four times a week and sleep at least eight hours a night, it felt good!

What was at stake for you in this competition, on both the personal and professional levels?

It is an important competition. The professional challenge was pretty clear – to gain recognition from my peers. However, I think I I was more driven by the personal aspect. I like to set myself challenges as it helps me to look further ahead and progress, both professionally and in life. The simple fact of undergoing such an intense preparation is a personal achievement in itself.

Which past experiences do you think have helped you the most to reach the final?

It is hard to choose a single experience. I am a young sommelier, not that long ago, I was studying alongside Thomas Vivant at the Chamalières hospitality school. This gave me the opportunity to meet over one hundred winegrowers in France – encounters which are useful to me every day. Of course, I also learned a lot alongside Chef Anne-Sophie Pic and from her cuisine. Whether in Valence with Edmond Gasser, in Megève or today in Lausanne, I learn a bit more every day about the sommelier profession and how to convey emotions and pleasure to guests.

How do you manage stress and the pressure of competing at this level?

I put things into perspective. I tell myself that my journey up until the final was already a success in itself, and everything after that is just a “bonus”.

I was lucky in that I already took part in the final of the same competition in 2023. At the time, to help me prepare, I had worked a lot on managing my stress and done breathing exercises, which had proved very useful on the big day.

What are your plans and goals for the future?

For the time being, I am happy working at the Pic restaurant in Lausanne. It is a magnificent place and I really like their approach to sommellerie. We focus a lot on the “no-alcohol” segment, it’s really fascinating. Of course, we are also keen to showcase a variety of winegrowers, whether they are from Switzerland or elsewhere, to liven things up at the restaurant.

Further down the line, one of my dreams is to open my own restaurant, the perfect place for getting together and sharing delicious food (and drinking good wine, of course)!