We virtually caught up with Pierre-Marie Faure, head sommelier at Alain Ducasse at The Dorchester, to talk spending time with family, missing the floor, and Gamay
Lockdown and social distancing restrictions due to the coronavirus pandemic mean that most hospitality professionals across the globe are now spending their time at home.
To understand how they're coping with the challenge we've launched a brand new series of interviews. For the eighth in this series, we virtually caught up with Pierre-Marie Faure, head sommelier at Alain Ducasse at The Dorchester.
What have you been doing during your lockdown and what are your plans over the coming weeks?
Spending time with my family, having a very intimate party for my son's birthday.
I walk a lot in the woods, study and read a lot about wine to keep my mind occupied. Also, I saw a lot of my peers starting Instagram Live tutorials – [hats off] to them, very good job! I am also a better chef now!
What are the main challenges you're personally facing right now, and what do you miss the most from your pre-covid life?
Ducasse Paris Company and The Dorchester have supported us from day one, so we are some of the lucky ones! I am aware that my peers are having a much harder time and I want to ensure I can support them in any way possible.
[I miss] the rhythm of [my restaurant life], our weeks are [normally] crazy, every day is different with new challenges to sort out, new wines to taste, new training tasks for the team.
I miss the rhythm of my restaurant life, our weeks are normally crazy, every day is different with new challenges to sort out, new wines to taste, new training tasks for the team
I also miss the restaurant environment, the noise and the buzz of the service.
How do you think hospitality will readjust to ‘normality’?
I think life will be different and we will all have to adapt. Our everyday routine will change for sure.
One thing is for certain: I cannot wait to greet our guests when we are able to return and personally, I’m looking forward to having a glass of wine with friends.
Have you been keeping in touch with colleagues and the somm community?
Indeed, I am virtually meeting with the team of Alain Ducasse at The Dorchester for wine training. This is a good time to develop our skills. I am also talking to friends in Asia and France to see how the situation is for them and stay connected!
What wines have been getting you through lockdown?
With this nice weather, I’ve been drinking refreshing and crisp white wines, Australian Riesling from Clare Valley or nice Sauvignon Blanc from Sancerre, but also some soft light reds like Gamay from Beaujolais or Pinot Noir from Patagonia. And from time to time – an Aperol Spritz!