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Food & Beverage Manager, Head Sommelier

Géraud Tournier’s early memories are marked by a well-stocked family cellar where there was a genuine respect for wine, with a ceremonial aspect that always appealed to him.

He started his career at the Louis XV Alain Ducasse in Monaco, where he was spoilt with a cellar of exceptional vintages; then he was invited to join the Paris opening team for La Table du Lancaster by Michel Troisgros, and in 2005 he moved to the grand Parisian institution, Pavillon Ledoyen, taking over from a sommelier of 30 years who had nurtured an impressive cellar.

L'Apogée Courchevel was delighted to welcome Géraud Tournier in 2013, where he currently holds the role of Head Sommelier as well as Food & Beverage Manager.

The wine connoisseur's home

Sommelier Géraud takes enormous pleasure in pairing wines, he will seek out the perfect complement to Chef Jean-Luc’s signature dishes and delights in helping enthusiasts explore the lesser known Rousette de Savoie wines, occasionally pairing terroir for terroir with the excellent regional cheeses such as Beaufort or Reblochon or the exclusive Persillé de Tignes.

L'Abbye de Tamié is another flavoursome cheese from the Vallée des Bauges in Savoie. It has been produced since 1 131 by the monks of the Cistercian Abbey in Burgundy and blends perfectly with the Nuits Saint-Georges wines or Clos Vougeot that define L'Apogée Courchevel’s wine list.


Géraud is not only a sommelier of wine but has a wealth of expertise in selecting sake, focusing on that fragile balance of purity and elegance. Sake presents fresh notes that play with the raw flavours of Japanese cuisine while offering enough complexity to blend and harmonise with the hot dishes.

The list also includes Japanese tea, "Jugetsudo by Maruyama Nori", cultivated at the foot of Mount Fuji on a high quality terroir; honoured for its freshness, astringency and sweetness.

Those two are ideal for revealing that elusive fifth taste, "Umami", which is so much part of Koori cuisine, a sensation of deliciousness that is recognised beyond the four tastes of salty, sweet, bitter and sour.

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