Gwilherm de Cerval began his career as a sommelier at the Hôtel Ritz Paris, then at the Relais Louis XIII before joining the
Royal Monceau in 2010. As a fine gourmet, he joined the teams of the Lebey Guide, with whom he relaunched the Association for the Safeguarding of Egg Mayonnaise. A member of the Association of Sommeliers of Paris, he collaborates with Le Journal du Dimanche, L'Express and Marie Claire.
It is then alongside François-Régis Gaudry that since 2017, he has hosted “La Chronique Vin” on the Paris Première channel in the show “Très Très Bon”.
In 2019, he received the "Curnonsky Prize" from his peers for his book "Le Petit Livre du Sommelier" and released the eponymous board game in 2021. The following year, he hosted the wine column on RTL in the show "L'apéro Club".
Now the sake ambassador for France to the Japanese government, this year he is presenting, with Caroline de Maigret, Zazie Tavitian and Manu Payet, a guide to good Parisian addresses which will be called "La traversée de Paris".
MOMUS gave me carte blanche. It was a very enriching personal and professional experience. Spontaneously, I suggested drawing a parallel between the design of a wine and that of a coffee. I wanted to highlight the impact of nature's variations on aromas from one year to the next. Rather than creating a blend, I started with a single variety and a single terroir, as one would do for a wine. I thus selected the Red Catuai, a very gourmet Brazilian variety, cultivated in agroforestry in the mythical region of Mont Pedra Azul.
I wanted to favor a method of cultivation with the least possible impact on nature; the biodynamic method seemed to me the most appropriate. I had the pleasure of meeting Henrique Slopper, a passionate and exciting producer, with whom I share not only a commitment to natural agriculture, but also a love of wine.
I wanted the roasting to give complexity and depth, like a wine aged in oak barrels. Daniela, our roaster, suggested that we blend beans from the same harvest, but roasted in two different ways: one short and light, the other long and powerful, which gives incredible caudalies.
To make the experience complete, we will also set aside roasted beans each year to measure the impact of the vintage on the coffee. See you in 5 years for “vertical” tastings.