1. As a proud Frenchman does your palate lean towards your homeland or do you have a more global outlook?
I like all good wines it doesn't matter where they come from. I do like wines from Italy, Spain and, very much, Australia...

2. Did you have a formative tasting experience when a certain wine inspired you?
As a stagière Sommelier at Le Meurice in Paris I tasted Château d'Yquem 1988 which was an unforgettable experience.

3. Can you tell us an interesting wine and food pairing from your travels?
Kit's Coty Chardonnay 2014 from Chapel Down with John Dory, Lemon Butter Sauce and Fresh Horseradish. The salty character of the wine plus the structure and acidity combine amazingly well with the citrus of the sauce, the spice from the Horseradish and the flesh of the fish marry perfectly with the texture of the wine.

4. You preside over an amazing cellar at Le Gavroche. What has been the most exciting wine you have served there since you became Chef Sommelier in 2016?
I have a long list to pick from but - Pichon Comtesse '67 'Wow!'

5. Is there a type of wine or style that you just don't like or get on with?
Usually rosé wines but also Pinotage - which is not a problem here...


Remi Cousin - Chef Sommelier


6. Is there an exciting new wine region we should be looking out for?
They are not new but Sicily or Tasmania.

7. Do you use any wine conservation machines at Le Gavroche?
Yes we have 'Le Verre du Vin' and, since last summer, 'Coravin'.

8. What would be your 'desert island' wine?
Pomerol perhaps when the wines are properly aged. Or I would say Tasmania as there is absolutely everything over there (wines, food, pure water and oxygen...).

9. Who or what has been the biggest influence on your career?
Gerard Basset. I am in the UK because of him. Then a few other people inspired me and helped me develop such as: Heston Blumenthal, Isa Bal, Michel Roux Jr. and Xavier Rousset to name a few.

10. What advice would you give to a school leaver hoping to follow in your footsteps?
Take the time to build your knowledge and experience. In other words do not skip steps.