the interview with Louis MORIN
At the age of 30, Louis Morin, who takes up the post of Director of the La Grand'Vigne restaurant at Sources de Caudalie at the end of 2023, is blowing a breath of fresh air, while remaining attached to tradition.
Louis has joined the team comprising Nicolas Masse, Head Chef, and Aurélien Farrouil, Head Sommelier.
He was recently awarded the prestigious title of "Meilleur Ouvrier France", in the Maître d'Hôtel, Service and Table Arts class.
What is your background?
Before coming to Les Sources de Caudalie, I was Maître d'hôtel at the Maison Wenger** in the Jura, and I ran the restaurant at the Maison Decoret* in Vichy. In 2022, after a year cycling around Europe, I also took the prestigious U.M.O.F. competition in the Maître d'Hôtel, Service and Table Arts class, graduating in 2023.
What's your day-to-day life like at La Grand'Vigne?
Every day is different. With my team of eight people, including my assistant, the receptionist, the clerks, the head waiters and the night watchman, we strive to personalise the service. We monitor reservations, customer relations and, of course, reception in the dining room, but we also work closely with the kitchens. I have immense respect for the French savoir-recevoir. I like to say that we create haute couture for each guest!
What does this mean?
By responding to the increasingly precise demands of our guests, but above all by a service guided by the human touch. When the chefs talk about produce from the garden or cooking techniques, I ask them to put their heart and soul into their dishes. We do our utmost to break down the codes of the Michelin-starred restaurant.
Our words must put people at ease, erase distance and accompany the high quality taste experience offered by our chefs.
What is your ultimate motivation?
It's twofold. Firstly, I want to enable those who work with me to learn a little more every day. Their personal enrichment is vital. And then, of course, it's the very essence of the job, to delight our guests with authentic service.
A meal at La Grand'Vigne should be a great and memorable moment of pleasure.
How do you see wait staff in a gourmet restaurant in 2024?
I see it as uninhibited, but respectful of an attitude, a personal touch, an experience, a welcome and a choice of words. Because the spoken word is still the best way of getting a message across, adapting to the person in front of you and acting as a guide when you need to explain the nuances of cooking, for example.
What do you want to bring that's new?
I'm not arriving as a revolutionary! I'm not going to revolutionise anything that already exists. However, if I can, I'd like to rethink the way cheese is served, because that was my theme for the MOF final.
How do you view the bread service?
You have to draw attention to a man's work and convey generosity, to add emotion to the service.
How can we modernise our service while respecting French savoir faire?
Stop imposing complex codes on customers. Avoid overly rigid service. But keep the emphasis on kindness, good manners and generosity, by remembering, for example, to re-serve the sauce.
How do you view wine service?
At La Grand'Vigne, I'm going to be working with the Head Chef, Nicolas Masse, and the Head Sommelier, Aurélien Farrouil, on this.
What's your view on the transmission of knowledge?
I'm the son of teachers, so passing on my knowledge is what I love most. I want to teach others, to explain that you can do this job intelligently, by remaining curious and listening. Of course, you have to give it your all to progress and move forward, but this job gives you a lot back.
Source: Les Sources magazine, 2024 and Anne Eveillard for L'Hotellerie Restauration
