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Meet The Somm: Xavier Dinet
Few figures on the French Riviera embody the art of wine with as much mastery as Xavier Dinet. Known for his twelve-year tenure as Head Sommelier of the legendary Hôtel du Cap-Eden-Roc in Antibes, Xavier is the architect behind one of the region’s most celebrated cellars—an award-winning program recognized by Wine Spectator with the prestigious Best of Award of Excellence. His career spans some of Europe’s most iconic dining rooms, including Le Bristol Paris, Lucas Carton, Alain Ducasse’s Louis XV in Monaco, and La Côte Saint-Jacques, each shaped by Michelin-starred excellence.
Today, Xavier channels this remarkable journey into Flacons Divins, his Antibes wine shop dedicated to sharing discoveries, rare bottles, and the unpretentious joy of great wine.
During a recent visit to Antibes, Rachel Dickinson of Cellar Mouse sat down with Xavier to discuss his path, his philosophy, and more.
What follows is an intimate Q&A with one of the Riviera’s most respected voices in wine—equal parts insight, passion, and the unmistakable charm of a life lived “entre deux verres.”
Xavier's Journey into Wine
Rachel: Can you share your path into the world of wine — what first sparked your passion and ultimately led you to become a sommelier?
Xavier: I started working in the restaurant industry at a very young age, when I was 15. My brother and sister both worked in the same sector. During my apprenticeship in the service industry, I discovered the world of oenology and sommelier studies through the courses we were given, and I immediately fell in love with it. Then I met mentors who gave me the wine "bug" and taught me their knowledge, which is how I earned my sommelier diploma at just 18.
Life at Hôtel du Cap-Eden-Roc
Rachel: You spent several years at the iconic Hôtel du Cap-Eden-Roc — one of the world’s most legendary hotels. What was that experience like, and what did it teach you about excellence in hospitality?
Xavier: I was fortunate enough to take on the position of head sommelier at the Hôtel du Cap-Eden-Roc when I was just 24 years old, and I was the first sommelier in the hotel's history. It was a wonderful challenge for a young sommelier like me. There was everything to do, everything to build, everything to structure... The management gave me carte blanche in the wine selection, and step by step, I created a sommelier service worthy of a palace or a Michelin-starred restaurant. I was therefore able to build a cellar with the most coveted and rarest wines... In this hotel, I learned a lot of things I didn't know before: management, leadership, employee management... Working with the teams, we participated in the organization of major events such as private and festive parties, exceptional weddings, and charity galas like the amfar during the Cannes Film Festival. It was sometimes very hard but they remain great memories...
Opening Your Own Wine Shop
Rachel: What inspired you to open your own wine shop in Antibes? When you first imagined it, what kind of atmosphere and experience did you want to create for your clients?
Xavier: Before working for 12 years at the Hôtel du Cap-Eden-Roc, I gained solid experience in Michelin-starred gourmet restaurants such as the Côte Saint Jacques in Joigny with chef Jean-Michel Lorain, the Louix XV with Alain Ducasse in Monaco, the Lucas Carton with Alain Senderens, and then the Bristol with chef Éric Frechon. I spent 18 years working in gourmet restaurants. I felt like I had covered everything. That's why I wanted to embark on a new adventure: that of sommelier and wine merchant. I wanted to continue living my passion, but also share my experience with all types of customers. That's how the idea of opening my wine cellar naturally came about...
Curating the Collection
Rachel: How does curating a retail selection differ from building a wine list for a restaurant or hotel? What guides your choices — are there regions, styles, or producers that you find yourself particularly drawn to these days?
Xavier: As for me, my shop is located in the old town of Antibes, so I have a varied clientele. Customers who live in Antibes year-round, tourists who come to discover our beautiful city, consumers who aren't necessarily connoisseurs, and discerning wine lovers looking for fine wines... So, you have to have an offering that can meet all these types of customers, whether in terms of appellations, regions, or prices... It's allowed me to reconnect with very good wines, but with less prestigious labels than the bottles you might find on the table of a luxury hotel. But one thing defines my choices: the taste and the emotion the wine gives me when I taste it. And what I love about my job is that you can continue to learn and make wonderful discoveries every day... So I'm always curious about wines I don't know very well...
Service Philosophy
Rachel: Guests at Hôtel du Cap-Eden-Roc expect perfection. What aspects of that five-star service philosophy have you carried into your own business?
Xavier: I welcome my clients warmly so that they feel comfortable. I ask them several questions to fully understand their needs and expectations in order to advise them as best as possible, taking into account their tastes and budget. I try to put myself in their shoes and then I share my suggestions and my favorites with them. All this with politeness and courtesy.
Wine Scene on the Riviera
Rachel: From your perspective, what wine trends are emerging along the French Riviera right now? Are there any lesser-known producers or appellations you think deserve more attention?
Xavier: On the Côte d'Azur, Provence rosé wines have been on the rise for many years and are still highly appreciated by consumers, especially during the summer. However, Provence producers are increasingly producing fine red and white wines that deserve the attention of wine lovers. And with the arrival of a new generation of winemakers who have learned their trade in numerous vineyards, we are now seeing the emergence of delicious wines produced by winemakers in appellations that have often been overlooked by consumers. For example, in the Loire, Beaujolais, Jura, and Languedoc-Roussillon regions, these wines produce wines with superb price/drinking pleasure ratios that offer a great alternative to the wines of Burgundy, Bordeaux, or the Rhône Valley.
The Evolving Role of the Sommelier
Rachel: How has the role of the sommelier evolved in recent years, and where do you see it heading next?
Xavier: The role of a sommelier in a restaurant is very important because they can significantly influence a restaurant's revenue through their sales and selection. But the problem today is that wines in restaurants have become too expensive, with coefficients that are sometimes too high. This doesn't encourage wine consumption at all. In a context where people are drinking less and less wine, perhaps we should find the right balance in terms of pricing to boost wine sales in restaurants. The sommelier therefore has real decision-making power in this specific case. And today's young sommeliers are far too "technical" with their customers. In my opinion, they should be more "emotional." Remain educational, but with more simplicity...
Personal Reflections
Rachel: Is there a wine that has recently surprised or deeply moved you?
Xavier: A few months ago, a friend who works in the wine industry invited us to his home and wanted to treat us by opening a bottle from my wife's birth year. Except that my wife was born in 1983! This year is not a vintage that will go down in history... But he opened a red Pessac Léognan from the famous Château Haut-Brion, perfectly preserved in his cellar for almost 40 years. I would not have bet a euro on this bottle considering the vintage was considered rather mediocre. And to my great surprise, the wine was fantastic! It was certainly at its peak, but it was magnificent. With a hyper-complex aromatic range, velvety and elegant tannins, with remarkable freshness, and with an interminable length on the palate. Simply fabulous. I almost had chills! Which means that even in a complicated vintage, a great winemaker or a renowned estate can still produce a wine that will defy time...
A Wine That Mirrors You
Rachel: If you were a wine, which one would you be — and why?
Xavier: If I were a wine, I think I would be a wine made from the Grenache grape variety from the southern Rhône Valley, grown on sandy soils. A wine that may seem a little reserved at first, but which, over time, reveals itself with sincerity and generosity. A wine can sometimes be very complex, and which combines finesse, elegance and power.
Fun Question
Rachel: If you could share a bottle with anyone, dead or alive, who would it be?
Xavier: I'm not very religious, but I admit that the idea that a man can transform water into wine appeals to me quite a bit. It would allow you to taste all the greatest wines in the world without breaking the bank... More seriously, I would really like to share a few bottles with a French comedian and actor named François-Xavier Demaison. He is truly passionate about wine. He even made it the main theme of one of his shows that I was able to attend when he came to perform it in Antibes. He is so in love with wine that he also became a winemaker in Roussillon. A comedian who loves wine, that suggests a great evening...
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