Thibault Vial

The Path

Finance, hospitality, and wine run through Thibault Vial’s profile as linked disciplines rather than separate tracks. The training at IUT Lyon 1 and Ekonomická univerzita v Bratislave (2015) gave him a base in numbers, operations, and the practical demands of a business rooted in the field. The early roles already moved across that range: assistant comptable at SOFRA (2013), stage at Credit Mutuel (2014), then Ouvrier Agricole and été at Domaine MARC DELIENNE (2015), where the work brought him closer to the pace of the harvest and the daily discipline of vineyard labor. The same pattern of range shows up in the next phase. At Domaine Les Roques de Cana in Le Lion d'Angers (2015–2024), he worked as co-manager in a role that sat between stewardship, business, and day-to-day decisions over nearly a decade. In parallel, he moved into founding and development work: co-founder (sold) at Eastern-wine (since 2018), Arvine Restaurant in Lyon (2020–2025), and Figo Brunch (2022–2024). Those ventures point to the same operating instinct across wine, dining, and hospitality. In 2023–2023, he also served as intervenant at Université de Bourgogne, extending that experience into teaching. Today, the portfolio still turns around Domaine Les Roques de Cana, where he is General Manager (gérant) of Domaine Les Roques de Cana (since 2024). Alongside that, he is Media Buyer of EDUNIVERSAL EEA (since 2020) and co-responsable - La VinoInstitute of ALTERNIS BUSINESS SCHOOL (since 2023). The result reads as a working map across administration, wine, education, and management, with the domaine remaining the central axis.

The Work Today

At the domaine, the work is about carrying an estate through its current cycle, not just keeping it open. Eastern-wine remains part of the picture as well, keeping one foot in wine as both craft and commerce. The combination shows a career built on maintenance and momentum: holding structures steady while still making room for what can be built next.

Signature

Sanguis Christi and Graal Sanctus are the named signature dishes here. Their titles point to a mode of naming that gives the dishes weight and structure, suggesting food designed with ritual, identity, and clear intent.

In Their Words “La belle endormie qu’était le domaine se réveille et retrouve peu à peu la place qu’elle mérite.” “Un match subtil entre gras & acidité, signature de notre terroir du Causse.”

Acclaim

On the estate’s timeline, he has described his own early work there in a way that folds apprenticeship into long-term commitment: "Il y a 10 ans jour pour jour, je faisais mes premiers pas ici en alternance (compta, vigne, vente, administration…)." The line records the breadth of that initial learning period and the length of the work that followed. He has also described the domaine’s return to form with a controlled, direct phrase: "La belle endormie qu’était le domaine se réveille et retrouve peu à peu la place qu’elle mérite." The emphasis is on recovery and gradual repositioning, not spectacle. For the wine style, the summary is equally compact: "Un match subtil entre gras & acidité, signature de notre terroir du Causse." That balance of texture and tension is the useful part of the note, a simple frame for reading the house style.