Selection Committee

Tina Meyer is a wine and restaurant critic, director and self-confessed professional wine sniffer, blending sharp expertise with a healthy dose of humour. A 2024 recipient of the Veuve Clicquot Foundation’s Bold Woman award, she delights in shaking up the wine world and gourmet food scene through her investigative reporting and features for GEO, her columns and programmes. Formerly editor of the food and wine sections in Time Out Paris and Cuisine & Vins de France, she now contributes to the Michelin Guide, Club Oenologique and GEO. As a programme creator and documentary producer, she presented Presse-moi la grappe! and produced the cult Arte documentary Punkovino.

After starting her career in the restaurant industry, Lucie quickly gravitated towards the cocktail space, honing her expertise in acclaimed Parisian bars such as Apicius, Bespoke and Combat, where she rose to manager. She later left the bar to become St-Germain brand ambassador, a role that took her on a three-year journey of travel, encounters and creative projects centring on the iconic liqueur. Now freelance, Lucie devotes herself fully to mixology. She collaborates with Fever-Tree on a number of projects and is building a business that blends events with cocktail content creation on Instagram.

Touraine native Alexis trained as a sommelier under MOF sommelier Christian Pechoutre. He spent more than a decade as a sommelier working in prestigious venues, notably with Alain Ducasse in Paris and at the St. Regis Bora Bora alongside Jean-Georges, where he sharpened his knowledge of wines from around the world. In 2019, he opened La Cave d’Alex in Nanterre – a friendly, people-first wine store tailored to discovering wines and spirits. A year later, he was named France’s Best Young Wine Merchant. Beyond the shop floor, Alexis hosts workshops, tastings and masterclasses on wine, sharing his passion with both seasoned connoisseurs and curious newcomers alike.

For Guillaume, everything starts in the kitchen – the natural place to express the cultural blend he proudly claims as his own: French terroir, the generous spirit of the Mediterranean inherited from his mother and Asian influences passed down by his father. Introduced at an early age to a way of looking that feels as much as it observes, he has developed a sensitive and instinctive approach to gastronomy. His work focuses on culinary photography, delving into what goes into the plate and shining a light on artisans and behind-the-scenes creators. Through both still and moving images, his aim is clear: to fire the imagination as authentically as possible. An inquisitive, passionate foodie, he delights in creating a dialogue between flavour and form – for those who love to eat with their eyes first.