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Monique BONNETERRE
Maître D at Château Magnol

Have you always dreamt of becoming a Maître D?
No, not really! I went through various working experiences, from restaurant manager via short missions during special events (one of them even was at Château Magnol, when Magali Prince was in charge), to wineshop owner. In 1995 Pascale Nusswitz invited me to work at Château Magnol on the occasion of Vinexpo and during 3 years, I worked at the Château very regularly. In 1998 Lisette Trespeuch offered me a full time job at the Château, which I accepted.

Does one need any specific skills to become a Maître D in a Château?
Well, yes and no. The most important skills in my job are knowledge of food & beverages and of course a good relation and communication with the customers. In fact my job at the Château goes somewhat further, as I am also in charge of the maintenance, the gardens, and the management of the team.

Can you describe a typical day at the Château?
Well, I am sure that is not interest to anyone! It starts with cleaning up some glasses used during the evening or night, preparing breakfast, serving, washing up, some administration, check up with the garden team, the maintenance team, lunch, dinner and so on.

What do you like most in your job?
What I like most is the contact with the customers. And what I like second most is every unforeseen event that shows up. I like finding solutions for problems and handling unexpected situations.

And what do you like less?
I hate routine, but at Château Magnol so much things happen at a time, that I hardly notice that part of the job.

What are the most remarkable changes since you have been at the Château?
I would rather emphasize the steadiness. Art of Living has always been part of the life at the Château and that's what I like to share with customers. Our invitees feel often very impressed when they arrive, and I like to make them feel at home. Little by little, they become part of the family, the B&G family.

A secret story?
Of course not. Discretion is assured at Château Magnol, which does not mean that nothing is happening (laughter).

A favourite dish?

My favourite dish is Chef Frederic's Crême Brulée. Then, I also like his Blanquette of veal and of course his Foie Gras terrine!

A favourite cheese?
I love cheese, my favourites are Vacherin of Mont d'Or, which I discovered in Switzerland and Saint- Félicien.

Is it true you know the name of all the cheeses in Russian?
No, that's absolute not true. However, I know how to say goat milk, cow milk and ewe milk, and it helps already a lot, when you just add that to the name of the cheese.
For other languages, I often discuss with one or two of the customers before the meals and ask them how to say and pronounce that in their language. So when I am serving the cheese and pronounce what I just learned, then the rest of the group is often a bit impressed.

A favourite (B&G) wine?
Chateau Magnol and Châteauneuf-du-Pape are my favourite reds. My favourite whites are Les Charmes de Magnol Bordeaux Blanc, B&G Passeport Chablis and B&G Réserve Sauvignon Blanc.