What is your part at château Calon Ségur ?
I am the intendant of the château, more specifically of the chartreuse, which has been under renovation for several years and inaugurated at spring 2019. I joined Calon Ségur in July 2018, when there were still ongoing renovations. I worked along the ending of the renovations which allowed me to take my marks with the team, the house, which is quite big, and clean it all up when it was finished. My job is to take care of it daily, to look after it, make the place live and keep everything in perfect order. I cook for small groups and manage the connection between chefs and caterer when it is for big groups.
What was your background before joining Calon ?
I come from Cissac, in the Médoc, and I have always worked as an intendant in different Médoc estates. After my last 18 years long experience in another Château, I found out that Calon Ségur was renovating its chartreuse and I sent my application! It is an immense pride to join such a beautiful project: beautiful rooms, a big living room, a music room, an office, the wine library, a dining room, a big kitchen and a little museum upstairs. It requires a constant presence and a daily attention.
"I am lucky to work in beautiful place with a very nice team, which mattered a lot to me when I started off this new adventure. I give a lot of myself to give the best, Calon is my second home. "
What is, to you, the main quality of a good intendant?
You must have the sense of detail, think of everything, from the most important things to the smallest, look everywhere, being diligent and organized. Once I finally took a grip with this place, I settled my own work ritual, habits… You must be helpful and have a sense of hospitality so everyone can feel welcome, coming here. I am lucky to work in beautiful place with a very nice team, which mattered a lot to me when I started off this new adventure. I give a lot of myself to give the best, Calon is my second home.
Your most beautiful memory?
The inauguration week, spring 2019. After this longue period of renovations, we have welcomed about 200 guests in just a few days; there were important Chefs in the kitchen, a lot of work but in a buzzing atmosphere. It was amazing to be a part of this event.
