Benoît Monier
Sentir, goûter, se souvenir
Nearly forty years of French wine culture, carried from the kitchens of Provence to the cellars of Tokyo, Hong Kong, and Taipei.
Get in touch
A sommelier who trained as a cook first
Since 1990, Benoît Monier has been head sommelier at some of the finest tables in France and Asia — working alongside legendary chefs, entrusted with cellars of over 100,000 bottles, and, since July 2010, the senior sommelier of L'Atelier de Joël Robuchon in Taipei, where he still serves today. Before he ever poured a glass professionally, he worked kitchens in Martinique, England, and France — a foundation in cooking that still shapes how he thinks about food and wine together.
A career in five moments
A kitchen apprenticeship across the French Antilles
Martinique
Diploma from Ferrandi Paris — as an external candidate
École Ferrandi Paris
Head sommelier, Le Pré Catelan
Paris (2 Michelin stars)
Recruited to Tokyo by Jean-Claude Vrinat
Château Restaurant Taillevent-Robuchon, Tokyo
Head Sommelier, L'Atelier de Joël Robuchon
Taipei, Taiwan
Beyond the bottle
Long before Ferrandi and the great Michelin cellars, there was a kitchen.
See the evidenceAvailable for tastings, consulting, and speaking engagements
Benoît Monier welcomes invitations from restaurants, wine estates, media, and event organizers.
Get in touch