Alexandre Pons, new Head Sommelier of Le 1920** restaurant at the Four Seasons Hotel Megève

6 December 2018

Alexandre Pons joins the teams at the Four Seasons Hotel Megève as Head Sommelier. A native of Toulon, he has worked in major establishments in France and abroad: Monsieur Paul in the United States, Mère Brazier** in Lyon, and La Réserve* in Ramatuelle.

He will be in charge of the sommelier service for all the Domaine du Mont d’Arbois restaurants, as well as the two-level cylindrical wine cellar at the Four Seasons Hotel Megève, an exclusive space reserved for private tastings and dinners. With 14,000 bottles stored at a controlled temperature, Alexandre Pons oversees a wine list of some 1,500 varieties, with both extraordinary labels and smaller appellations on offer.

In addition to the legendary vintages of Château Lafite (1869, 1898, 1920, etc.), the cellar houses all the Edmond de Rothschild Heritage vintages from wineries in France (Château Clarke, Château des Laurets) and abroad (Macán, Rupert & Rothschild Vignerons, Rimapere and Flechas de los Andes).

This winter, the majestic wine cellar at the Four Seasons Hotel Megève will offer some exclusive experiences:

  • -Private dinners with the Le 1920** menu, or customised menus crafted by the two Michelin star chef Julien Gatillon (maximum 8 people)
  • Fridays and Saturdays at 5 p.m.:
    – Wine tastings featuring Rothschild family wines accompanied by products from the Domaine des 30 Arpents (cheese, honey, etc.)
    – Tasting of local wines accompanied by Savoyard products

And inside the Wine Cellar book: discover a presentation of the prestigious Château Lafite Rothschild story spanning from 1869 to 2014 (by Claude Maratier, renowned wine expert).

“It is an honour to join the teams at Four Seasons Hotel Megève and Edmond de Rothschild Heritage to promote the French art of living, so dear to the Rothschild family. My mission will be to showcase the work of the winemakers and pair it with Julien Gatillon’s cuisine for the pleasure of our customers,” says Alexandre Pons, who will be supported by a dynamic team of three sommeliers.

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