{"id":22394,"date":"2024-09-18T17:57:10","date_gmt":"2024-09-18T15:57:10","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/maxime-cullet-the-revival-of-millesime\/"},"modified":"2025-11-29T06:12:58","modified_gmt":"2025-11-29T05:12:58","slug":"maxime-cullet-the-revival-of-millesime","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/playlist-food\/maxime-cullet-the-revival-of-millesime\/","title":{"rendered":"Maxime Cullet, the revival of Mill\u00e9sime"},"content":{"rendered":" \n
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Hold on to your hats, Maxime Cullet has a wealth of winegrowing experience. There are many internships for this vineyard enthusiast: the H\u00f4tel Lutetia and the Tour d’Argent were his first Parisian experiences. After a final training course at the Lecture Room & Library (Sketch) in London, he joined Pierre Gagnaire’s group under the guidance of his wine director, Fr\u00e9d\u00e9ric Brugues. A road-trip took him to New Zealand to discover his vineyard, before arriving in Switzerland at Domaine de Ch\u00e2teauvieux, where he was in charge of sommellerie during the health crisis. “It was an enriching experience that gave me access to wines from all horizons, thanks to chef Philippe Chevrier and the restaurant’s loyal clientele, who put their trust in me,” he recalls. <\/p> \n

After 4 years on the heights of Satigny, Maxime Cullet decides to join Christian Siegenthaler<\/strong><\/a> with whom he shares the same philosophy in his approach to winemaking and in his care for the estate. Having spent his twenties as a sommelier, he decided to work his way up the wine chain in his thirties, putting himself at the service of the winemakers. “Music is a bit like cooking! There are the classics that serve as a basis, and then there are the new versions. These are not comparable, but they are not lacking in originality and are just as enjoyable to discover,” he explains. Happy trails Maxime! <\/p> \n<\/div> \n