Bastien Debono, a sommelier at Restaurant Yoann Conte in Veyrier-du-Lac, is among the nominees for the **Trophées Le Chef 2026 Sommelier of the Year** award. Originally from Sisteron, Debono trained in Marseille and with Gérald Passédat, building his career in notable establishments such as the Hostellerie des Gorges de Pennafort and L’Oustau de Baumanière. He joined Yoann Conte’s Table in 2018 as director of sommelery. Debono has won the Master of Port title in 2021 and was crowned Best Sommelier of France in 2024. He emphasizes a demanding vision of the profession, focusing on custom experiences and collaborative work with kitchen teams. Maxime Brunet, head sommelier at Maison Lameloise in Chagny, is also a nominee. Growing up in a family of farmers, Brunet initially trained in cooking before specializing in sommelery at the Tain-l’Hermitage hotel school. He trained with Pascal Paulze, Best French Sommelier, at L’Oasis. After working as head sommelier at William Frachot in Dijon, he joined Maison Lameloise, where he focuses on food-wine pairings that highlight terroir wines. He won the Best Young Sommelier of France title in 2013 and emphasizes precision, sharing, and transmission in his approach. Daphné Extrassiaz, head sommelier at Le Clos des Sens in Annecy, is another nominee. From Savoie, she discovered the hospitality world early and specialized in sommelery in La Rochelle. She trained with Régis and Jacques Marcon and Michel Guérard during her internships, building her career at the Morainières before joining Le Clos des Sens. She leads a team of six sommeliers and emphasizes non-alcoholic pairings and a warm relationship with guests. Her goal is to transmit knowledge without intimidating guests and ensure each customer leaves with a unique experience. François Giraud, head sommelier at La Bouitte in Saint-Martin-de-Belleville, is a nominee. Initially destined for cooking, he discovered sommelery during a complementary mention. He trained at Le Bateau Ivre and Les Cèdres, developing a convivial approach to service and deepening his knowledge of Rhône valley wines. After a stint at L’Incomparable, he joined La Bouitte in 2022. At 26, he focuses on a human approach to sommelery, emphasizing listening and adaptation to each guest. He works alongside René and Maxime Meilleur, promoting a vision of luxury centered on customization. Victor González, head sommelier at La Tour d’Argent in Paris, is a nominee. Passionate about history and geography, he found in wine a field of exploration where culture, terroirs, and transmission meet. Trained in Beaune and Angers, he began his career in London and continued training in Australia and at the Ritz Paris with Estelle Touzet, whom he considers a key inspiration. He now directs one of the world’s most emblematic cellars, combining respect for heritage with a forward-looking perspective. He enriches the cellar with new signatures while preserving historical vintages and focuses on creating custom experiences for guests. Thomas Millet, head sommelier at Le Taillevent in Paris, is a nominee. Coming from a literary background and passionate about cinema, he discovered the world of wine while working in a wine bar during his studies at the CELSA. He trained on the ground and joined Quinsou, refining his approach to food-wine pairings before being chosen at 26 to take charge of the cellar at one of the greatest French gastronomic institutions. At Le Taillevent, he oversees an exceptional heritage while infusing a contemporary vision of sommelery. He focuses on wines that tell a story and create unique moments with guests, emphasizing dialogue, sensitivity, and shared experiences.