{"id":19354,"date":"2025-04-14T17:32:24","date_gmt":"2025-04-14T15:32:24","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/dominique-peretti-more-than-just-wine\/"},"modified":"2025-04-14T17:32:24","modified_gmt":"2025-04-14T15:32:24","slug":"dominique-peretti-more-than-just-wine","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/dominique-peretti-more-than-just-wine\/","title":{"rendered":"Dominique Peretti, more than just wine"},"content":{"rendered":"

Dominique Peretti hails from Ajaccio and started out in the restaurant business as a commis, before developing a passion for wine through contact with inspiring sommelier chefs. Self-taught, he learns through experience and encounters, notably that of Patrick Fioramonti, emblematic sommelier of the Grand H\u00f4tel Cala Rossa, who passes on to him his knowledge and love of the profession. <\/p>\n

Customer deciphering<\/h2>\n

What appeals to him is the diversity of the sommelier’s profession and the exploration of different worlds: wine, coffee, spirits, but also water and digestifs. For him, it’s also a job of listening: you have to be able to decipher the customer’s language and translate it into a drink. To achieve this, Dominique Peretti meets producers, visits their terroir, understands their methods and strives to transcribe the identity of their products as closely as possible. It’s a philosophy he applies on a daily basis, and one he’s keen to pass on to his team. <\/p>\n

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Dominique Peretti, Anne-Sophie Pic and Paz Levinson \u00a9Mike Wolf<\/figcaption><\/figure>\n

Head sommelier atAnne-Sophie Pic<\/strong><\/a> restaurant in Lausanne since March 2024, Dominique Peretti makes it a point of honor to broaden the notion of food and beverage pairing. Alongside wines, he offers creations based on a variety of mixology techniques, or hot drinks made using innovative extraction methods. It’s a way of shaking up codes and enhancing the gastronomic experience in all its forms. <\/p>\n

From Valais to Corsica<\/h2>\n

Based in the heart of one of Switzerland’s most beautiful wine cellars, Dominique Peretti likes to take his customers on a trip around the world, while promoting Swiss producers. He cites in particular the white wines of Marie-Th\u00e9r\u00e8se Chappaz, the Servagnin of Henri Cruchon and the pinots gris of Turgovie. And, as a true Corsican, he is particularly fond of Sciaccarello from Sart\u00e8ne, a delicate grape with notes of white pepper. <\/p>\n

Dominique Peretti is proof that passion can surpass diplomas. Like chef Anne-Sophie Pic, he trained off the academic track. For him, the most important thing is to enjoy his profession, without ever setting limits. <\/p>\n","protected":false},"excerpt":{"rendered":"

A passionate self-taught sommelier, Dominique Peretti explores every dimension of the sommelier’s craft. At the head of the Pic restaurant cellar in Lausanne, he turns every pairing into a sensory voyage. <\/p>\n","protected":false},"author":17,"featured_media":19356,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Dominique Peretti, more than just wine | Restaurant | Edouard Amoiel","description":"A passionate self-taught sommelier, Dominique Peretti explores every dimension of the sommelier's craft. At the head of the Pic restaurant cellar in Lausanne, h"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[358],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-19354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=19354"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/19354\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/19356"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=19354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=19354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=19354"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=19354"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=19354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}