Fabrice Sommier explores taste as a universal language, a human experience and a powerful tool for passing on knowledge. Meilleur Ouvrier de France and President of the Union de la Sommellerie Française, he creates experiences where excellence, hospitality and innovation are lived as much as they are explained.
Fabrice Sommier turns taste into an experience of transmission.
After several experiences in leading French gastronomic houses, he joined Georges Blanc in 2000, where he stayed for more than twenty years, progressing from head sommelier to group management. In 2007, he earned the title of Meilleur Ouvrier de France in Sommellerie, before becoming Master of Port in 2010.
For Fabrice Sommier, tasting is not simply about recognising aromas. It means observing, listening, feeling, comparing and telling a story. Wine becomes a language linking a product, a terroir, the person who made it and the person discovering it.
In 2021, he created the Wine School by Fabrice Sommier in Mâcon. Workshops, training sessions, seminars and tasting experiences allow him to pursue what he considers essential: transmission.
President of the Union de la Sommellerie Française, he was re-elected in April 2026 for a term running until 2029. New consumption habits, digital tools, no-alcohol products, regulatory change and evolving customer expectations mean that his perspective is now focused as much on the future as on tradition.
Tasting means learning to listen to the world with all your senses.
With Fabrice Sommier, a conference becomes an experience. Storytelling, transmission, tasting and interaction make it possible to explore taste, excellence, hospitality and new ways of consuming.
What tasting teaches us about others and ourselves.
See. Smell. Taste. Listen. Feel.
Fabrice Sommier shows that tasting is not reserved for specialists. It is a school of attention and a powerful way of connecting with the world.
How do you reinvent a centuries-old profession without losing its soul?
No-alcohol products, new generations, digital tools, regulation and changing consumer expectations: sommellerie is evolving.
Fabrice Sommier explains how a profession built on centuries of tradition can reinvent itself.
No alcohol, moderation and new generations: has the revolution already begun?
Dry January, premium alcohol-free wines and new expectations from younger consumers: drinking habits are changing.
Fabrice Sommier shows how a deeply traditional sector is responding to a major cultural transformation.
Lessons from a Meilleur Ouvrier de France on learning, standards and mentoring.
No one becomes a Meilleur Ouvrier de France alone. Fabrice Sommier shares the mentors, the encounters, the work and the thousands of hours it takes to turn a craft into an art.
Yet excellence only has value when it is passed on.
Turn a product into emotion and a customer into a guest.
Why do some service moments become memories? Fabrice Sommier shares the secrets of hospitality: observe, listen, understand and personalise.
In his world, true luxury is not simply about serving the best product. It is about making people feel something.
Fabrice Sommier speaks at the key moments where people, performance and impact matter.
Formats adaptable to your goals and context.
A unique experience serving strong, useful messages.
11:43
This sommelier reveals water as a true sensory experience, carrying emotions, terroir and sensations, to be rediscovered with the same attention as wine.
42:43
Our team helps you craft a tailored intervention, aligned with your goals and your audience.
What if the audience did more than simply listen? Fabrice Sommier turns his talk into a collective experience combining storytelling, discovery and tasting.
Wine, water, coffee, tea and other sensory worlds become tools for working on attention, perception and interaction.
Objectives: engage the audience, stimulate the senses, create conviviality, encourage interaction and turn a conference into a lasting memory.