Marc-Henri Mialon, élu président de l'Union de la Sommellerie Française

Sat, 03/12/2022 - 12:50

On February 28th 2022, in Grenoble, the General Assembly for the Sommeliers from Savoie Alpes Bugey association took place. 

On this special occasion, Marc-Henri Mialon, Chef Sommelier in our gastronomic restaurant, has been elected President of this association. The Union of the French Sommellerie, also called 'USDF' is a non-profit organization founded in 1907 in Dijon in Burgundy to promote the Sommelier job. The national association is subdivided in several regional independent associations. 

The regional association for "Savoie Alpes Bugey" has been directed by Charles-André Charrier for several years and is mixed in terms of composition. First, it welcomes wine professionals; about 30 sommeliers have a decisive power in this association. It is also possible to be part of it as a "friend of wine" (those ones are members but do not have a right of vote in order to respect the "professional" aspect of the association. 

The "Savoie Alpes Bugey" association was directed by Charles-André Charrier. It is now up to Marc-Henri Mialon to take the lead, Chef Sommelier in our gastronomic restaurant Albert 1er. Professionalism, humour and diplomacy are his keywords. Show must go on!

Marc-Henri Mialon explains us what missions he will be trying to fulfill: promote the sommelier job at a regional level in order to protect it... The goal is to train young people through apprenticeships, master classes, classes, wine tastings, exclusive meetings and sommellerie contests.

Marc-Henri Mialon gained skills throughout his carreer in the United States, in France and in Switzerland before meeting the Hameau Albert 1er team. He arrived in Chamonix as a Sommelier Assistant in December 2014. Then, he decided to move to Switzerland and worked there during 2 years. He came back to Chamonix in 2018 to take the Chef Sommelier position after Alain Gousse.

Since 2020, he has been occupying the General Manager Assistant position. Curious by nature, he never ceased to train his team in order to give them confidence in this position and to pursue their passion for wine and spirits. 

We are proud of him and want to thank and congratulate his for his brilliant carreer !


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