Sommelier Ludovic Anacleto
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Azul Beach Hotel
Riviera Maya
Mexico
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Featured Sommelier
Ludovic Anacleto de Montfaucon d’Aragone
By Jim Clarke
Champagne makes a delightful
start to a meal; it also makes a great place to start your
life if you’re destined for a career in wine. Ludovic
Anacleto de Montfaucon d’Aragone was born in Paris,
but grew up among his family vineyards in Champagne. After
completing a degree at culinary school, he continued his
wine studies and went on to do his apprenticeship at Lucas
Carton under chef Alain Senderens. As Senderens has been
devoted to wine pairing since the 1960s, few other chefs
could be as inspirational for someone interested in learning
about the relationship between wine and food.
Ludovic also had the
opportunity to work in Spain with Ferran Adriá, which
helped develop his understanding of the importance of texture
in wine and food pairings. He further profited from his
time in the Iberian peninsula by spending nine months at
Quinta do Noval, where he developed a deep understanding
of Port.
After time working
at the Man Ray nightclub in Paris and the private restaurant
of the European Court of Justice, Ludovic left Europe for
the opportunity to become the sommelier at the Azul Beach
Hotel in Riviera Maya, Mexico. There he continues to expand
his repertoire by delving into the world of spirits and
cigars, while still finding time for golf, medieval history,
and exploring the Mayan ruins nearby.
