One day, Michel Chapoutier came across two friends who were both teachers at a hotel and catering school in Tain l’Hermitage. They got talking and of course the conversation turned to wine, and from there to hotel and catering and sommelier competitions, observing that such competitions were only for professionals. They got to thinking how they could motivate younger sommeliers and apprentices? By creating a competition exclusively for them! Mission accomplished in 1993. At Lycée Hôtelier de Tain l’Hermitage, candidates have two days to show what they’re made of, with the objective of appearing amongst the six finalists who spend a week in the company’s Australian vineyard discovering new terroirs.