Anaïs Pénard. Rémy Pinson.
Born in the Hotel George V à Paris…
…The Projet Pinson Pénard began when Anaïs et Rémy met each other as members of Eric Beaumard’s and Thierry Hamon’s Sommelier Team at Restaurant Le Cinq.
Just as passionate as ever about wine, Anaïs and Rémy live surrounded by wine every day. Their wish, first and foremost, is to continue developing their understanding of this universe they so deeply care for.
They’ve been fortunate to work in some of the most beautiful and respected dining rooms in all of France. These experiences have allowed them unique access to the world of wine, notably with respect to tasting, visiting domaines, chateaux, and wineries, and exchanging often with winemakers.
“…in the vines as well as the winery.”
The current health crisis has shaken the entire world - including restaurants. Going forward, it will be necessary for restaurants to reconsider their models, and for their employees to think critically about the industry in which they are evolving - especially with respect to any dependence on an international clientele.
Despite the difficulties presented by the pandemic for nearly six months now, the forced pause has given Anaïs and Rémy - like many others - a chance to reflect and think about the future.
In light of their reflections, they decided it was important to turn towards the production of wine: in the vines as well as the winery. In short, to continue learning as much as possible about wine alongside you, your vines, and your wine!
Anaïs Pénard
Hailing from a small region in the Loire Valley (La Sarthe) and a family of farmers, Anaïs is particularly fond of working the land and cultivating the capacity to appreciate its fruits.
Rémy Pinson
French-American, Rémy spent most of his life in the USA before deciding to pursue wine abroad in France. He’s completed harvests in Sonoma, CA, Marlborough, New Zealand, and Meursault, Burgundy.