About Olivier Poussier

In my career as a sommelier, my approach has always been based on continually adding to my knowledge about wine based on daily tastings and a hands-on presence in vineyards throughout the entire world.

I am in constant contact with the key players in the world of wine and gastronomy: wine-makers, œnologists, sommeliers, professional and amateur tasters, consumers, chefs, restaurant owners, cellar owners, journalists.

As an Epicurean and a gastronome, I love sharing my passion and my enthusiasm. I am driven by the search for the right food and wine pairings and never cease to delight in working on food themes and bringing wine to life, focusing on the varietals, the appellations, the wine-making methods and above all, the people – the men and women – who  make wine. Warmth and friendship, clarity and simplicity are inherently part of my daily routine.

I am in close contact with the wine-makers in an ongoing dialogue that stokes the fires of a shared passion for wine and for the pleasure of wine-tasting. These close relationships feed my knowledge of the vineyards, the terroirs, the wines themselves and the ongoing changes in the profession, in the techniques, the potential, the constraints and realities of making wine. The world of wine changes each and every day and for the last ten years, while deepening my love for the wines of Europe, I have also passionately embraced wines from elsewhere in the world. This incredible effervescence and the wide range of fascinating experiences I have had around the world have continued to hone my view on a sector undergoing great changes.

For nearly twenty years now, I have worked as a sommelier in collaboration with the chefs at the best gastronomic restaurants. My career has taken me into the cellars and dining rooms of some of the best restaurants in France and elsewhere, including La Tour d’Argent, Le Manoir Aux Quat’Saisons (Oxford) Le Connaught (London), Le Pavillon Le Doyen, Le Pavillon Elysée and Le Pré Catelan, among others.

My expertise comes from long-standing experience as head sommelier in the restaurant trade, my duties as Head of Beverage Purchasing for the Lenôtre Group and a wide range of consulting assignments with the key French groups in the gastronomic field and outside of the sector (Accor, Air France, Heineken…)

I contribute to the wine guide published by the prestigious French wine review entitled “Guide des vins de la Revue des Vins de France” and write several columns for the magazine, including “Les Carnets de routes” and “l’Accord minute”. I am a frequent contributor to the specialized press, dailies and audio-visual productions.

I have been fortunate in pursuing a career in a fascinating field which offers daily opportunities to pursue the two goals I set for myself after earning my title: continually strive to be a high-level professional, and spread the love for wine and gastronomy.