Meet The Somm: Emy Hottois
Rachel Dickinson of Cellar Mouse had the pleasure of spending time with Emy Hottois, Sommelier at the acclaimed restaurant, Le Figuier de Saint Esprit in Antibes, France.
Emy’s Evolution: A Journey Through Hospitality and Wine
Emy’s path began with a vocational diploma in hospitality and catering, followed by a technical diploma in hospitality and catering management. During her studies, she discovered a deep fascination for oenology and chose to pursue an additional year specializing in wine service.
After completing this intensive training, Emy joined Chef Christian Morisset and Madame Morisset at Le Figuier de Saint Esprit. Driven to further refine her craft, she undertook a work-study program at the prestigious Hotel Carlton in Cannes, gaining invaluable hands-on experience in a world-class setting.
Upon completing this advanced training, Emy returned to Le Figuier de Saint Esprit, where she has proudly been part of the Morisset team since early 2025.
Rachel: Can you share a bit about the wine cellar at Le Figuier de Saint-Esprit? How do you approach building and curating the selection?
Emy: We have a beautiful underground stone vaulted cellar. We offer a wide selection of champagnes, a fine selection of Bordeaux wines, as well as wines from all of France's finest regions. When selecting our new wines, we work in partnership with our excellent wine agents, or the winemakers come directly to meet us at the restaurant. The selection is made by Christian Morisset, the chef, and Alexandre Cregniot, our maître d'hôtel. Together, we participate in tasting the wines that are offered to us during our meetings.
Rachel: When pairing wines with Chef Morisset’s refined cuisine, what’s your guiding philosophy?
Emy: I seek to create the perfect balance, a wine that will accompany the dish from the first sip to the finish. I seek a wine that will add a little peps to a rich dish or a wine that will give roundness to a dish that has a lot of freshness. I am looking for a wine that will accompany the dish throughout, one that will still be noticeable several minutes later. All this without overpowering the flavours of the chef's cuisine.
Rachel: Do you find that today’s guests, whether locals or visitors, are more adventurous in their wine choices? Or does tradition still hold a strong appeal at the table?
Emy: It depends a lot on the generation! Those who have always known white wine goes with fish and red wine goes with meat, I find it very difficult to change their minds, even when offering them a small glass to taste! But trends change and so do opinions. When it comes to offering the surprise food and wine pairings on our discovery menu, that's where I get the most pleasure in introducing customers to surprising combinations and thus being able to change their minds (by offering red wine with fish, or orange wine with cheese, for example...).
Rachel: Being a sommelier goes far beyond recommending a bottle—it’s about creating memorable experiences. What defines your approach to service, and how do you bring a personal touch to each guest interaction?
Emy: I always try to share an anecdote about the bottle I'm selling, or about the winemaker or the appellation. But being able to give the customer something extra is usually a great conversation starter about wine, and it's very interesting. We usually share anecdotes with each other, so I learn things at the same time. It's very exciting.
