Thursday , May 13 2021
Winning Ways 1

Winning Ways

Maison Bleue | www.maisonbleue.co.uk

Karine Canevet of the Maison Bleue restaurant in Bury St Edmunds tells us what it means to win a Michelin award.

Winning Ways 2

Bury St Edmunds-based restaurant Maison Bleue has scooped another accolade achieving the highly prestigious Michelin Guide Sommelier Award. Brittany born owner-manager Karine Canevet, who runs the restaurant with her chef husband, Pascal, answers the following questions: 

What’s it like winning an award during lockdown?
Hospitality has been hit hard during this unprecedented year and it’s wonderful to shine a light on sommeliers and the people behind the UK’s best wine lists; it’s a craft that is an integral part of hospitality and fine dining.

We are absolutely delighted and thank all our producers, suppliers and customers for their continued support; it’s a great feeling to be so highly appreciated and took us completely by surprise. 

What does this accolade mean to Maison Bleue?
Gaining the Michelin accolade ‘Sommelier of the Year’ is a huge honour. We are absolutely thrilled for our team. We work hard and aim high to ensure our customers experience the whole package: superb modern dishes, fine wines and excellent service. This award validates the level of passion and attention to detail we offer.

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Tell us about your wine list
It’s taken years to build the background of our renowned wine list. Over the last six years we have introduced more unique organic wines by small independent winemakers offering a diverse selection of new and old-world appellations.

How do you share your passion with customers?
We offer good value with many wines available by the glass. We want our customers to enjoy the whole fine dining experience and a glass of wine shouldn’t break the bank.

We welcome winemakers and producers to Maison Bleue creating celebration evenings for customers to explore new dishes paired with fine wines introducing new flavours and offering an insight into the pleasure of wine discovery.

What’s your top tip for aspiring sommeliers?
Always be constantly thirsty for perfection and excellence. A wine can enhance a hint of flavour, pairing a wine to match a seasonal dish takes a good nose, patience, a wealth of experience and a love of taste.

  • Maison Bleue is currently offering a takeaway service from Tuesday to Saturday.

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