{"id":14651,"date":"2026-01-29T08:30:50","date_gmt":"2026-01-29T07:30:50","guid":{"rendered":"https:\/\/berrygoodnews.fr\/?p=14651"},"modified":"2026-01-29T16:42:24","modified_gmt":"2026-01-29T15:42:24","slug":"portrait-jc-beguet-et-winestory","status":"publish","type":"post","link":"https:\/\/berrygoodnews.fr\/index.php\/2026\/01\/29\/portrait-jc-beguet-et-winestory\/","title":{"rendered":"Portrait de JC.Beguet et WINESTORY"},"content":{"rendered":"\n

JC.Beguet<\/h3>\n\n\n\n

Sommelier de formation et de coeur, cenophile dans l’\u00e2me, amoureux du vin, Jean-Charles B\u00e9guet a un savoir-faire, qu’il affine depuis plus de 36 ans, dans les plus grandes tables \u00e9toil\u00e9es de France.<\/p>\n\n\n\n


Jean-Charles commen\u00e7a son apprentissage \u00e0 l’\u00e9cole Ferrandi et au restaurant du Palais de l’UNESCO, o\u00f9 il apprit le m\u00e9tier, dans belles conditions, en servant au service dit \u00ab\u00a0au gu\u00e9ridon\u00a0\u00bb au restaurant, comme aux banquets et cocktails allant jusqu’\u00e0 mille couverts.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n


Il poursuivit son exp\u00e9rience en Angleterre, pendant deux ans, se diploma dans la langue de Shakespeare de l’Universit\u00e9 de Cambridge, puis comme chef de rang dans le Gloucestershire au Close Hotel et au Bell Inn, \u00e9toil\u00e9 Michelin et Relais gourmand, comme ma\u00eetre-d’h\u00f4tel dans le Buckinghamshire.<\/p>\n\n\n\n


Titulaire de son dipl\u00f4me de sommelier depuis 1985, il a exerc\u00e9 ses talents avec les meilleurs sommeliers des restaurants du Pr\u00e9 Catelan (2 \u00e9toiles Michelin)<\/em> et du Pavillon Elys\u00e9e (2 \u00e9toiles Michelin)<\/em> avec Gaston Len\u00f4tre, chez G\u00e9rard Pangaud (2 \u00e9toiles Michelin)<\/em>, chez Guy Savoy (2 \u00e9toiles Michelin)<\/em> qui l’avait envoy\u00e9, en 1982\/83, aux \u00c9tats-Unis, avec femme et enfant, pour ouvrir un restaurant \u00e0 Greenwich, Connecticut, pr\u00e8s de New-York o\u00f9 il rencontra Charles Aznavour.<\/p>\n\n\n\n

De retour \u00e0 Paris, il est entr\u00e9 au restaurant Le Divellec . sur l’esplanade des Invalides, o\u00f9 Fran\u00e7ois Mitterrand avait ses habitudes. Puis six ann\u00e9es au Carr\u00e9 des Feuillants, restaurant 2 \u00e9toiles ou Alain Dutournier le chef patron est un vrai d\u00e9gustateur et fin connaisseur, aux accents du sud ouest. 30 000 bouteilles en cave, \u00e0 deux pas de la place Vend\u00f4me, ont \u00e9t\u00e9 pour lui, un formidable outil de travail aupr\u00e8s des clients. Puis il fit le Grand H\u00f4tel Intercontinental \u00e0 l’Op\u00e9ra, comme directeur de salle du restaurant gastronomique Op\u00e9ra.<\/p>\n\n\n\n


Il faut dire que Jean-Charles a du sarment. Son grand-p\u00e8re faisait du vin en Touraine, pendant que sa grand-m\u00e8re, fine cuisini\u00e8re \u00ab\u00a0mitonnante\u00a0\u00bb d\u00e9veloppait son go\u00fbt \u00e0 tout un \u00e9ventail de saveurs d\u00e9licates et l’initiait aux subtilit\u00e9s des nuances gustatives avec ses fromages de ch\u00e8vre AOP Selles sur Cher. Son p\u00e8re cuisinier d\u00e9cida de gagner la capitale et acheta un petit restaurant, rue de Provence. D’autres restaurants voisins venaient lui acheter ses sauces Grand veneur ou P\u00e9rigourdine, pour les f\u00eates\u2026<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n


Avec une telle h\u00e9r\u00e9dit\u00e9, on peut dire que Jean-Charles \u00e9tait tomb\u00e9 dans la marmite >>> familiale et qu’il baignait avec d\u00e9lice, dans toutes ces saveurs et odeurs, tant sal\u00e9es que sucr\u00e9es, puisque sa tante p\u00e2tissier\/glacier\/confiseur lui ouvrait de nouvelles gammes sortant juste du four\u2026ou quand son oncle lui apprenait \u00e0 brider et r\u00f4tir une volaille \u00e0 la broche.<\/p>\n\n\n\n

\n

Tu seras Maitre d’h\u00f4tel, mon fils, lui disait son p\u00e8re, parce que tu seras bien habill\u00e9, tu voyageras et tu gagneras bien ta vie\u2026<\/p>\n<\/blockquote>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

Jean Charles B\u00e9guet
Pr\u00e9sident Winestory<\/p>\n\n\n\n

11, le Theil  41130 Selles sur Cher
www.winestory.org<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

JC.Beguet Sommelier de formation et de coeur, cenophile dans l’\u00e2me, amoureux du vin, Jean-Charles B\u00e9guet a un savoir-faire, qu’il affine depuis plus de 36 ans, dans les plus grandes tables \u00e9toil\u00e9es de France. Jean-Charles commen\u00e7a son apprentissage \u00e0 l’\u00e9cole Ferrandi et au restaurant du Palais de l’UNESCO, o\u00f9 il apprit le m\u00e9tier, dans belles conditions, …<\/p>\n","protected":false},"author":2,"featured_media":14656,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[2363,2362,2236],"post_format":[],"flags":[],"class_list":["post-14651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classe","tag-jc-beguet","tag-selles-sur-cher-3","tag-winestory"],"yoast_head":"\nPortrait de JC.Beguet et WINESTORY - Berry Good News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/berrygoodnews.fr\/index.php\/2026\/01\/29\/portrait-jc-beguet-et-winestory\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Portrait de JC.Beguet et WINESTORY - Berry Good News\" \/>\n<meta property=\"og:description\" content=\"JC.Beguet Sommelier de formation et de coeur, cenophile dans l’\u00e2me, amoureux du vin, Jean-Charles B\u00e9guet a un savoir-faire, qu’il affine depuis plus de 36 ans, dans les plus grandes tables \u00e9toil\u00e9es de France. 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