Mathieu Selier becomes head sommelier

Mathieu Selier has been appointed head sommelier at La Chèvre d’Or in Èze, a Relais & Châteaux restaurant known for its double-starred table, bistronomic restaurant, summer dining, and bar. He has worked at the restaurant for eight years and now oversees a team of nearly ten people.

Selier's early life and education

Selier is originally from Charente and was influenced by family members in the food industry, including grandparent butchers and uncles working in restaurants. He trained at the Saint-Joseph high school and obtained his baccalaureate and BTS at the Amandier in Saint-Yrieix-sur-Charente.

Selier's professional journey

Selier completed internships at the Hôtel du Palais in Biarritz and the Greenhouse in London. He also completed a complementary qualification and worked as an intern at La Côte Saint-Jacques in Joigny, where he realized that client interaction was different and decided to change direction. He later took his first position as a sommelier apprentice at La Pinède, now known as the Cheval Blanc Saint-Tropez.

Selier's time abroad and return

In 2016, Selier moved to Australia with his partner and worked in several restaurants, including a French brasserie with a very fine wine list. After returning to France, he worked at the K2 Palace, where the dessert restaurant Sarkara had just opened. In 2018, he returned to La Chèvre d’Or and began a five-year handover with his mentor, Philippe Magne.

Structure and operations of the team

The sommelier team is adapted to the size of the establishment, which is open seven days a week, with lunch and dinner from April to November. In addition to the hotel, the establishment includes a gourmet restaurant, a bistronomic table, an outdoor café, and a bar. Selier's mornings are marked by checking the previous day's sales and updating the four wine lists.

Wine offerings and pairings

At the double-starred table and the bistronomic restaurant, Selier offers a wide selection of wines by the glass. He works closely with the head chef, Tom Meyer, to create food and wine pairings. Recent pairings include a Touraine sauvignon blanc with a scallop dish and a Silex 2020 cuvée with deer.

Cellar expansion and wine selection

Selier has greatly expanded the establishment's cellar, now composed of 37,000 bottles and 2,000 references on the menu. He aims to represent all regions and has recently focused on Provence, Beaujolais, Savoie, Jura, and fine Chenins from the Loire. Every year during the closure period, he spends a week tasting with his teams in a French vineyard.

Philosophy and future plans

Selier follows a philosophy similar to his predecessor, Philippe Magne, who treated guests as if they were at home. He intends to continue developing the wine list and supporting the renewal of the teams. They also plan to bring more ceremony to non-alcoholic pairings imagined by the kitchen.