Armed with 28 years of experience, head sommelier Benoît Monier is an authority in French wines.
Five Taipei Restaurants With the Best Wine Selections Read onlinePress
A selection of the magazines, newspapers, and guides that have covered Benoît Monier's work across four countries and three decades.
Names Benoît Monier as senior sommelier at L'Atelier de Joël Robuchon Taipei, responsible for wine list design, purchasing, and staff training.
The women sommeliers and kikizake-shi of Taiwan's Michelin-recommended restaurants Read onlineDescribes Benoît Monier as a defining presence of the restaurant, ten years after its opening.
Feature on L'Atelier de Joël Robuchon Taipei's Michelin recognition Read online"Senior sommelier Benoît Monier has remained at his post, serving guests, since the Taipei restaurant's opening."
Feature on Taipei's Michelin restaurants Print archive — no web edition availableNotes that Benoît Monier had "arrived in Taiwan not long ago."
Tasting panel feature Print archive — no web edition availableA full career profile tracing his dual training in cooking and sommellerie, from the CFA de Livron to Le Pré Catelan.
"Benoît Monier — La passion de la découverte" Print archive — no web edition availableNames every chef he trained under and details his recruitment to Tokyo by Jean-Claude Vrinat.
"Benoît Monier — de l'enthousiasme et du talent" Print archive — no web edition availableIdentifies him as a graduate of "École Supérieure de Cuisine Française J. Ferrandi."
Wine recommendation column Print archive — no web edition availableHis hometown newspaper's front-page coverage of his move to Tokyo.
"Benoît Monier — Un sommelier au Japon" Print archive — no web edition availableA conversation with cheese specialist Setsuko Saito on pairing philosophy.
Dialogue: "Wine and cheese, felt as accord" Print archive — no web edition available