Two years later, this tiny woman returns to the forefront to take up the challenge again. Between a very busy summer at the hotel, a little Simon with as much energy as his mother and a lot of studying, we managed to steal a few minutes from her. This year, the semi-final will take place on 7th September in Reims.
Groupe PVG: Can you remind us of the conditions for participating in the “Best Sommelier of France” competition?
Isabelle Mabboux: The competition for the “Best Sommelier of France” takes place every two years. The preselection is national. You should know that no title is necessary to be eligible to participate in this contest other than working around this industry. This year, for example, a wine merchant is one of the candidates. This is the first time in the history of the competition. I find interesting, that being a sommelier doesn't just stop at the restaurant. Finally, it's "anything that is drunk", it allows a certain openness to the competition overall.
The preselection was organized in summer in Paris, we were then more than thirty.
How are the tests and the jury for such a competition presented?
The jurors are mainly represented by former winners and Best Craftsmen of France. The competition is reviewed every two years, there is no key formula. The tests are based on questionnaires, oral workshops ... Of course, we have the possibility of tasting, and to my greatest happiness, in February there was no spit bucket, I kindly thanked them! (laughs).
In recent years, new approaches have somewhat desecrated the wine sector and enhance knowledge in the broader sense, an analysis of current events, of the future ... Like the wine crisis linked to global warming, it is impossible not to be aware of it. We go a little "out of the box".
How do you compare this new event to that of 2018?
I was pregnant during the preselections and then as a young mother for the semi-final, that changes a lot of things ...
In 2018, I could study reading grap variety stories to my son, now he's a little less okay! (laughs). More seriously, I realize that I have less time now. My job at Imperial Palace is very rewarding, and I'm still learning “on the pitch” after all, but this preparation is more complex than the previous one. The summer season has been very intense. I just think everyone does their preparation as best they can, and I know there will be a hell of a level when the day comes. But I still have more hope than the previous edition.
To be continued…
Two years ago, you indicated that you wanted to embark on the adventure of the "Meilleur Ouvrier de France" competition, is that still the case?
Oh yes ! And for the little teasing, I can already tell you that I am registered for the 2022 edition...
What about the “Best Sommelier in the World”?
And no, still no change on that! You have to be “MOF” anyway to access it, so everything in its time.
So how do you see the MOF competition compared to the Best Sommelier of France?
For me, even though these are two separate competitions, the work of one leads to the other. But I see it differently, the MOF is a state diploma which leaves the possibility of teaching later. Another difference is there is not just one winner.
The MOF preselection is in September 2021, that obviously gives me more time to prepare it, and the work I am currently doing for the Best Sommelier of France will also be useful to me. Moreover, the tests are based on the same principle between the MSF and the MOF (workshop, recognition, food & wine association, etc.). The French cultural part is much more anchored for the MOF, as well as the historical part. Gastronomy comes into play more, and so does service.
For six years that you have been responsible for our Cellars in Annecy and La Clusaz, for the Au Cœur du Village Relais & Châteaux hotel*****, do you find that there has been a change in the expectation of our customers, perhaps even more in the perspective of the current situation? Indeed, the current trend is "eat well, drink well". People no longer want to spend too many hours at the table with long menus... They are turning to artisanal, local products. We come back to the basics, to simple things, we go out of the “big houses”. The future is ultimately going back to what we did before, by simplifying consumption I think.