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about
Edouard bourgeois
Born and raised in Champagne, France, Edouard studied for a culinary degree, but soon realized his passion was for the “consumption” and not so much the cooking. Driven to become a keystone on a front of house restaurant team, he landed himself a position as a sommelier at the Parisian Palace Hôtel de Crillon “Restaurant Les Ambassadeurs.” Here under the direction of David Biraud, (Best Sommelier France 2002) Edouard’s fascination of wine began to flourish. He entered the French National Trophée Mumm for student sommeliers and took first prize in 2005. Lead judge and chef sommelier of the Le Crayeres, Philippe Jamesse, immediately recognized Edouard’s talent and offered him a position upon graduation. Three years were spent under Jamesse’s careful eye as Edouard deepened the complexity of his palate and began his maturation as an expert the field.
As time passed, Edouard longed to become even more well-versed in the language of wine, and decided a big change was in order. With the help of old friends, Edouard was New York City bound in 2008 where he secured himself a key position as a Sommelier at Restaurant DANIEL. Here he was able to showcase his broad knowledge for the wines of France, while exposing his palate to the wide array of acidity, minerality, and crispness found in the wines of his beloved Champagne and around the globe. After 5 years working as a sommelier at Restaurant DANIEL he was named Head Sommelier and wine buyer for Restaurant Café Boulud. Edouard held that position in the iconic Upper East Side Manhattan fine dining establishment for 3 years before deciding to travel for 4 months in Europe. There, he discovered many inspirations and even worked closely with the winemaking team of Domaine Lapierre in Villie-Morgon for the 2017 harvest.