Olivier Dopke at the Pinte des Mossettes
After a scientific baccalaureate and a start in maths at university, Olivier Dopke wasn’t immediately drawn to the restaurant business – quite the contrary. Rather, it was life that showed him the path to take, somewhat by chance, if you can believe it. From his workstation, he had become accustomed to enviously observing waiters in contact with customers, their joie de vivre and their passion.
His sister-in-law gave him the opportunity to go to a catering training center, and so he decided to follow this direction. He obtained his diploma in just one year, as well as the gold medal for best apprentice in France, while doing a sandwich course in a gastronomic restaurant in Paris. The difficulty of the job and the challenges it presented were sources of motivation for him, and he discovered a passion for sommellerie, a field he would never leave.
A few years later, we were delighted to welcome him back to La Pinte des Mossettes as sommelier, but that’s not all! He now divides his time between the dining room and the vineyards. In 2023, he’ll even be cashing his first vintage directly on site, at the restaurant. So, if you’d like to discover the terroir through his choices, or the wine he makes using biodynamic methods, come to Fribourg for a human and tasting experience!
