Crédits : Pascallel Piacka. Translation: Jill Harry. Pictures: RR
Local Partners
Hostellerie de Levernois
General Housekeeper Catherine Terrier is a seasoned professional. “In my work, I have the reputation of being a real dragon!” she says. “A Housekeeper has to be a firm hand in a velvet glove.” Authoritarian? No! “I like to question myself. People appreciate my charisma. I love my work!” Trained in top-notch hotels - Metropole Hotel Monte-Carlo, then the Château de l’Ile in Strasbourg -, she has adopted a signature theme: “To take the initiative”. Her watchword? “Quality, no defects!” With higher demands since 1983: “It’s in my blood! This is a superb address which is evolving thanks to Mademoiselle and Axel. I can’t wait to live this adventure !”
“I work in old-fashioned style!” says Head Sommelier Philippe Meurger. No taste for touchscreens… “I need human contact.” He gained experience at a good school: “I worked with Mr. Raymond Oliver at Le Grand Véfour in Paris. Spent some time in England… then arrived at La Tour d’Argent in Paris, a shrine to French gastronomy (1982-2005)”. His career then brought him to L’Hostellerie de Levernois. Reflective and fastidious, he enjoys being part of a team. “We discuss things with Chef Philippe Augé, David Kubler and Bernard Bruyer. Nothing leaves the kitchens before wine is served at table. It’s the Sommelier who launches the start of dining!” An œnological score is composed with the two Head Sommeliers at the helm.
Head Sommelier David Kubler, who arrived in June 2021, likes to take on challenges. “I do not try to impose my choice of wine. I observe and act through deduction. If I have a free hand, I ask the guest a few questions; it’s all about feeling!” Trained across the Channel and at La Carambole in Alsace, this native of Westhoffen subtly clarifies the many facets of a rich, breathtaking wine-list. “We also taste the sauces which are markers for dish-and-wine pairing. We know our wine-producers in Burgundy. It’s essential!”
Born in northern France, Bernard Bruyer is fully at ease. Trained at the Lycée Hôtelier in Lille, he can already lay claim to a career of 30 years… Respect! “I worked at the Roux brothers’ star-rated Le Gavroche, in London; spent time in Paris, then Megève at Les Fermes de Marie. I also worked at La Ferme Saint-Siméon in Honfleur. I love Burgundy, and joined L’Hostellerie de Levernois in 2002,” he notes, then adding: “Mademoiselle arrived in July 2021. Her management is very human, close to the teams. We are lucky to have such a beautiful residence.” He then shares his passion for cheese. He knows all the local breeders and maturers. Always offering a professional welcome and total availability, the 1st Maître d’ knows how to satisfy his clients. “I always tell my teams: humility, simplicity. Our hearts are in our work…” At your service!
