Benoit FÉDOU
Sommelier : 1 restaurant Benoît Fédou has been working with Frank Renimel for almost twenty years, passing on his passion for sommellerie at the En Marge restaurant in Aureville.
Born in the Tarn region of France in the mid-1970s , Benoît Fédou saw himself following in the footsteps of his parents, both of whom worked in the psychiatric field. "But I was quickly dissuaded from pursuing a career path that was completely blocked at the time. I opted for the restaurant business, a field that attracted me. So I enrolled at the Lycée Hôtelier in Toulouse. "
The revelation of sommellerie
The young man quickly realized that he didn't belong in the kitchen. "Not enough human contact, and I didn't really want to spend my life between four walls", he explains. Benoît Fédou went on to earn a BTS and, on the advice of a friend, obtained an additional qualification in sommellerie to add another string to his bow. "I became passionate about sommellerie while working in the dining room. My first experience was at La Bastide in Saint-Tropez.A lovely memory. "
From Saint-Tropez to Laguiole
In 2000, Benoît Fédou returned to his native region to work with Dominique Toulousy at Les Jardins de l'Opéra, then one of the finest restaurants in the South-West. Four years later, he moved to Laguiole and Michel Bras' restaurant, where he worked under the immense Sergio Calderon. "I spent two wonderful years with Michel and Sébastien Bras, but it was time for me to take on more responsibility. I joined Frank Renimel, whom I had met at Dominique Toulousy's Relais de Pigasse, in the Aude region, before following her in the adventure of En Marge, the restaurant he opened in 2007 in the center of Toulouse. We've been together ever since, and I naturally followed him when he moved toAureville." Gault&Millau rewarded his talent with theSommelier Occitanie 2025trophy.
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Gault&Millau Tour Occitanie-Andorre 2025
On the occasion of the presentation of the latest guide dedicated to the Occitanie-Andorre region, Gault&Millau honored the chefs and players in these territories this Monday, May 13, 2024.the event took place at the Orangerie du Château Hermitage de Combas. The day before, winners and Gault&Millau partners attended a dinner at Restaurant Matthieu de Lauzun, hosted by chef Matthieu de Lauzun.Our partners
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