À at just 26, Léa Perret is the rising star of Lyon and French gastronomy. She discovered the finest bottles in her grandparents' cellar and with her sommelier aunt in Lyon, and has turned it into a passion. Winner of the Les Rabelais de la gastronomie award in 2021, she has also held the title of "France's Best Young Caviste" since 2022. We met her in the Nicolas cellar on rue des Jacobins in Lyon, which it co-management. It agreed to become the face of our Apogée range, our latest innovation La Sommelière which creates the perfect setting for ageing the finest bottles, while maintaining control, even from a distance.
How did your passion for wine come about?
Even as a little girl, I loved going down into my grandfather's cellar, which was filled with exceptional references. Later, my aunt, a sommelier married to a chef in Lyon, introduced me to some unforgettable bottles.
Naturally, i turned to wine. Ahroughout the years i've been carried away by my interests: sensory tasting, culturally rich subjects, the magic of nature and understanding what brings people together. This interest has since grown thanks to my experiences and significant encounters. Today, my job is a passion, i'm a wine merchant !
Who gave you your first glass of wine ?
My grandfather. I have to admit that I was quite young when this initiation took place. My grandfather spent a lot of time tidying and organizing his cellar and, as a child, I loved doing it with him. Later, my aunt taught me how to appreciate fine wines and pair them.
How did you manage to make a living from this passion ?
I knew very early on that it was wine and the wine business that interested me. I so I looked into visit studies which could lead me to my goal. Ji started a sandwich course with Nicolas cavistes. Theamusing necdote is that, i did this work-study program in the boutique I currently co-manage ! Immediately afterwards, I went to work for an independent wine merchant. Subsequently, jWent back to school at the University of Burgundy to specialize in viticulture and winemaking. I wanted to perfect my knowledge and discover another facet of the world of wine. Then I came back to the Nicolas company, where I was trained internally as a wine merchant.
What does wine mean to you? ?
Beyond the very strong feelings that can be experienced when tasting wine, for me wine is a product created by men and women to bring men and women together. Every time I sell a bottle of wine, I know that there will be a moment of reunion and exchange around that bottle.
Wine is a real passion for me. Chat drives me is sharing it on a daily basis, whether with my customers, the wine merchants I train or my colleagues.
Today, what is your role with Nicolas wine merchants? ?
Within the Nicolas network of wine merchants, I'm surrounded by peers who share my passion. Today, I manage a boutique on Place des Jacobins in Lyon, a city renowned for its "bien-vivre" and "bien-manger". I also train future Nicolas cavistes. This role is essential to me I'd like to share my personal vision of our profession, which can sometimes seem rather closed. In my opinion, training is the future of this profession. I like to share my knowledge and expertise, and I like to promote that of others, which is why I take part in the selection of regional products for Nicolas wine merchants. At Nicolas cavistes, we are divided into regions, and each region offers its customers an additional wine range specific to that region. I'm committed to this mission to promote the work of passionate men and women in the Rhône Alpes region.
We want to hear your secrets! What's your favorite part of your day at Nicolas ?
I like the fact that each day is different and brings its own surprises. Basically, I think my customers' loyalty is my greatest achievement and reward. I love seeing them come back after they've been satisfied with a piece of advice, and know that it allowed them to create a memory. It's really this connection that I prefer.
For me, is a large family of enthusiasts who do everything in their power to satisfy their customers, whatever the services they provide : purchasing for selection, logistics, training, communication and in-store sales.
Do you have any advice for in-store customers ?
What I often say is that the best wine is drunk with your best friends. I'm thinking that is really important to share wine. For me, what we're trying to do when we open a bottle of wine is to first and foremost to create a memory. As for the label to choose for this moment of sharing, i believe it is essential to get advice and guidance from professionals. For example, I don't recommend underestimating the Buges wine region, which is full of nuggets. I love Altesse, a regional grape variety, , and i recommend Yves Duport's wines.
Dinner what are you going to serve us at home ?
If you come dinner at home, first of all, you'll notice that I'm the proud owner of two cellars La Sommelière. They allow me to show off my bottles to their best advantage while preserving in the best possible way, all their properties. Then it depends on what I'm cooking!
One thing's for sure: we'll start with a champagne, a cool, straightforward wine that's really meant to refresh! Depending on the dish, I generally try to compose a pairing rather original. For example, recently I cooked a chicken with olives and lemon confit and served a Riesling from pellicular maceration. I really enjoy finding new pairings surprising.
What's your favourite wine ?
For reds, I've always been very moved and touched by Côte de nuit winess. I have a particular fondness for the Chambolle-Musigny appellation, The climate " the lovers ". .
What can we wish you for the future ?
I'd like things to continue as they are. I'd like to develop the store, continue to train future wine enthusiasts and be surprised by tastings, so that I can continue to make the most of my time in turn surprise my customers.
My ambitions for the near future are , taste to share, train to pass on and open up wine to as many people as possible.
And then I have a lovely project with La Sommelière, but you know all about that !
Photo credit © : Ned' Photographie