Based in France, Nicolas Rebut is exploring vineyards and building personal and privileged relationships with winemakers and estates to find the finest wines for the best value.

Tasting thousands of wines each year, Nicolas Rebut selects only the best wines for you, from renowned estates to undiscovered appellations.

In 1999, Nicolas Rebut joined the three stars restaurant “Le Louis XV” in Monaco – managed by Alain Ducasse, one of the greatest French Chefs – where he became Chef Sommelier in charge of the cellar, wine selection and pairing.

In 2005, Nicolas Rebut decided to leave the South of France for Paris to become Chef Sommelier of the Parisian Hotel “Le Meurice” (three Michelin stars). Managing a team of seven sommeliers, he revolutionized the wine menu and was responsible for its exceptional wine cellar of over 500 000 bottles.

Nicolas Rebut is also the author, with Chihiro Masui, of the bestseller ‘Une affaire de gout’, about wine pairing.

In this book, he describes many great pairings of French wines and Asian dishes.

Examples include: Champagne and Green Thai fish curry, Puligny Montrachet and Xiaolongbao, Romanee-Conti and Tuna Sashimi (without wasabi!), Clos de Tart and wagyu beef, Pauillac and Beijing Duck, Pomerol and Yuxiang pork.