We got the chance to speak with Johanna Roullier, winner of the 2026 JRE Sommelier of the Year Award powered by Marchesi Antinori. As sommelier and co-owner of Le Saint Paul in Préfailles, France, she has developed an approach to wine that brings together knowledge, intuition and a strong sense of place. For Johanna, sommellerie is above all about sharing: creating thoughtful pairings, telling the stories behind each wine and adding something special to the guest experience. We spoke with her about her journey into the world of wine, her approach to pairing wine and cuisine, what this recognition means to her and her team, and the importance of curiosity and connection in sommellerie.
Johanna Roullier: The Art of Wine and Pairing at Le Saint Paul
From Curiosity to Sommellerie
Can you give us a short introduction with your name, location, how long you've been a sommelier, and at which restaurant you currently work?
My name is Johanna Roullier, and I am the sommelier and co-owner of Le Saint Paul, a restaurant located in Préfailles, on the Atlantic coast of France, near Nantes. I have been working as a sommelier for around eight years, since we took over the restaurant in 2018. Today, I oversee the wine selection and the front-of-house experience, always with the aim of creating pairings that reflect both our cuisine and our coastal identity.
Can you share how you first became interested in the world of wine and what motivated you to pursue a career as a sommelier?
I really became interested in wine when we decided to take over the family restaurant. At that time, the restaurant evolved significantly, moving from a brasserie-style concept to a more gastronomic approach, and I naturally wanted to support that transformation by developing my knowledge of wine. Wine has always had an important place in my family. It has always been part of meals, large family gatherings, and moments of sharing and conviviality. I think that culture was already there, even before I fully realised it. What I love today is everything that surrounds this profession: tasting, discovering, building a wine list, creating pairings with the cuisine, exchanging with winemakers, training my team, but also continuing to learn and train myself. Wine is a world in which there is always something new to discover, and that is exactly what I love about it. Above all, what I enjoy most is sharing: creating an emotion, telling a story, introducing someone to a wine, and seeing that it brings something special to the table.
The Art of Wine and Pairing
How do you approach selecting wines for a restaurant’s menu, and what factors do you consider most important?
I always start with the cuisine. The wines should reflect the season, the dishes and the identity of the restaurant. I also choose wines that I genuinely enjoy, often discovered through encounters with winemakers or through my own personal tastings. Above all, I look for balance between regions, styles and the emotions each wine can bring. Finally, it is very important to me that the team understands the wines. We taste together and share our knowledge so that we can advise our guests with confidence and enthusiasm.
Could you share a story about a particularly memorable wine pairing you’ve created or an experience with a guest that stands out?
One pairing I particularly enjoy is one we created around a peach dessert, with a marigold ganache and a peach infusion. I chose a Sauvignon Gris from Vincent Viaud because it brought exactly what I was looking for: freshness, aromatic intensity, and a beautiful sense of continuity with the dessert. This is the kind of pairing I love to introduce to guests because it often surprises them. You do not necessarily expect a wine to make so much sense with a dessert, and when the two really work together, the whole experience feels complete.
A Restaurant Shaped by the Atlantic
Can you describe the concept of your restaurant and what makes it unique?
Le Saint Paul is first and foremost a family restaurant that we have gradually developed into a gastronomic destination, while keeping a warm and welcoming atmosphere. Our cuisine is deeply connected to our region, the Atlantic Ocean and the producers around us. We work closely with local and seasonal ingredients, with a strong focus on seafood. What makes us unique, I think, is our desire to offer a gastronomic experience without losing the simplicity of sharing and hospitality. We want every detail, from the plate to the wine and the service, to tell the same story.
Recognition for the Whole Team
What does winning the JRE 2026 Award mean to you and your team?
Winning the JRE 2026 Award means a great deal to me, but also to our entire team. It is a wonderful recognition of the work we have done, the standards we set every day, and everything we have built together over the years. I am of course very proud on a personal level, but this award also reflects a true team effort. Sommellerie does not exist on its own: it really comes to life through the cuisine, the service, and our shared desire to create a memorable experience for our guests. It is also an extra motivation to keep learning, improving, and sharing our passion.
Passing on the Craft
What advice would you give to aspiring sommeliers who want to follow in your footsteps?
I would say: stay curious, taste as much as possible, and never stop learning. Wine is such a vast world that there is always something new to discover. It is also important to meet winemakers, understand their work, and develop your own sensitivity rather than simply following trends. And above all, never forget that sommellerie is about sharing. Knowledge is important, but the way you transmit it and make guests feel comfortable is just as essential.