Gérard Margeon

The Climb

The first professional step was at Hotel de la Cloche in Beaune, a position that placed Gérard Margeon close to Burgundy from the outset. The work then moved into more demanding service at Hôtel Miramar in Biarritz (1982–1987), where he was maître d'Hôtel Sommelier / Chef Sommelier. From there, he took on broader responsibility at Hôtel Méridien / Méridien Montparnasse in Paris (1987–1993) as Head Sommelier, a role that required greater authority in both the dining room and the cellar. Each stage added scale, judgment, and control of service. In 1993, he became First Chef Sommelier at Le Louis XV / Alain Ducasse restaurant in Monaco / Paris (1993–2000). The title marks the level of the work: not only pairing wines, but helping define the standard and rhythm of a major dining room. By then, the career pattern was established—rigor in selection, memory of wines and places, and a steady sense of balance. Since 2000, Gérard has been sommelier en chef / Executive Wine Director of Alain Ducasse Entreprise / Groupe Alain Ducasse (since 2000) and director of sommellerie workshops of Centre de Formation et École de Cuisine Alain Ducasse (since 2000), overseeing the cellar while also training the next generation. The dual role reflects his position within the Ducasse structure: keeper of standards, reader of vineyards, and instructor in a craft that depends on both sensibility and technical knowledge.

Today

He is Executive Wine Director at Groupe Alain Ducasse.

Signature

The selections show a palate that can move across styles and traditions without losing specificity. They sit alongside the appellations and grape varieties that recur in his remarks: Saint-Péray and Cornas, Gamay, Aligoté, and Sauvignon.

In Their Words “Here, I can rediscover the real value of these two great superstars among grape varieties… without forgetting Gamay, Aligoté or Sauvignon.”

Recognition

Gérard Margeon has received City of Paris, Silver Medal (1993).