
Master of Wine & passionate chef – no sales agenda, just honest advice.

Henri has spent more than two decades in international fine dining – first in the kitchen, then as a sommelier. He loves to understand dishes not only technically but also emotionally.
His speciality is translating acidity, sweetness, bitterness and texture so that wine and food feel as if they came from the same hand. Instead of selling, he focuses on clear, honest recommendations – as if he were standing right at your table. For him, mindful enjoyment comes first: wine should elevate the moment, not dominate it.