Damien Thomine
Head Sommelier
37 years old
Driving License
Perth (6004) Australia (Western Australia)
Unemployed
Available
French Nationality, Permanent Resident
Pleasant, smiling, helpful, friendly, generous, perfectionist, organise, team spirit, just waiting to learn and deepen my knowledge and to share my knowledge.
Pleasant, smiling, helpful, friendly, generous, perfectionist, organise, team spirit, just waiting to learn and deepen my knowledge and to share my knowledge.
Head Sommelier
Restaurant " La trattoria "
May 2010
to September 2010
Full-time
Monaco
France
- Manage and train the team
- The discovery of the Italian wines.
- Food and wine pairing with different journalists
Detailed Description
- Head sommelier
- Opening of the new restaurant "Trattoria" Alain Ducasse
Company Description
This Tuscan-inspired Italian restaurant overlooks the beautiful gardens at Jimmy’z and offers an uninterrupted view of the Mediterranean.
They evoke journeys, simplicity and sharing – whole roasted Sea Bass, courgettes and marinated peppers for two; the Brodetto of local fish – a copious, tasty fish soup – and the Scalopine Milanese, spinach and girolle mushrooms. On the salumeria board, you’ll find Coppa, Bresaola, and Cinta Senese and Culatello ham.
The buffet offers more than fifteen different types of antipasti and is a real pleasure for the senses – the colours, aromas and flavours all blend in perfect harmony. The selection includes Carpaccio of Sea Bass, pine nuts, olives and chives, Octopus with potatoes, marinated anchovies and grilled vegetables and Crostino with rabbit liver and aubergine ”caviar”.
Traditional recipes revisited
The restaurant also has a new take on the traditional pizzette, and offers its own versions of the Margarita, Napolitana and Focaccia di Recco …
The pasta bar is even more authentic! There is a selection of fresh and dried pasta, such as artichoke ravioli, Gnocchi with Trompette courgettes and Linguini with clams.
The desserts are an invitation to indulge, and are reinterpreted versions of the classics. Enjoy a panna cotta (caramel, chocolate or red berry fruits), a Tiramisu or a Cassata Siciliana, for one person or to share. The carrettino dei gelati, an old fashioned bicycle that pushes a red ice cream cooler decorated with silver bells, offers ice creams and multicoloured sorbets.
Fine wines and an original atmosphere
The wines are mainly from Italian grapes and are an invitation to discover different types of terroir, from Liguria to Sicily. The bottles are displayed in the large wine cellar that opens onto the dining room.
The dining room is modern and elegant, with stylish furniture. There are oak tables covered in rustic linen, fine two-tone linen napkins and shell-shaped pasta dishes by Richard Ginori. These are complemented by more contemporary items such as candleholders that combine wood (light oak) with technology (LED), and chrome baskets by Alessi.
The waiters, led by Emmanuel Antonioli, bustle around in this elegant setting, so you can share this tasty, convivial and authentic food.
They evoke journeys, simplicity and sharing – whole roasted Sea Bass, courgettes and marinated peppers for two; the Brodetto of local fish – a copious, tasty fish soup – and the Scalopine Milanese, spinach and girolle mushrooms. On the salumeria board, you’ll find Coppa, Bresaola, and Cinta Senese and Culatello ham.
The buffet offers more than fifteen different types of antipasti and is a real pleasure for the senses – the colours, aromas and flavours all blend in perfect harmony. The selection includes Carpaccio of Sea Bass, pine nuts, olives and chives, Octopus with potatoes, marinated anchovies and grilled vegetables and Crostino with rabbit liver and aubergine ”caviar”.
Traditional recipes revisited
The restaurant also has a new take on the traditional pizzette, and offers its own versions of the Margarita, Napolitana and Focaccia di Recco …
The pasta bar is even more authentic! There is a selection of fresh and dried pasta, such as artichoke ravioli, Gnocchi with Trompette courgettes and Linguini with clams.
The desserts are an invitation to indulge, and are reinterpreted versions of the classics. Enjoy a panna cotta (caramel, chocolate or red berry fruits), a Tiramisu or a Cassata Siciliana, for one person or to share. The carrettino dei gelati, an old fashioned bicycle that pushes a red ice cream cooler decorated with silver bells, offers ice creams and multicoloured sorbets.
Fine wines and an original atmosphere
The wines are mainly from Italian grapes and are an invitation to discover different types of terroir, from Liguria to Sicily. The bottles are displayed in the large wine cellar that opens onto the dining room.
The dining room is modern and elegant, with stylish furniture. There are oak tables covered in rustic linen, fine two-tone linen napkins and shell-shaped pasta dishes by Richard Ginori. These are complemented by more contemporary items such as candleholders that combine wood (light oak) with technology (LED), and chrome baskets by Alessi.
The waiters, led by Emmanuel Antonioli, bustle around in this elegant setting, so you can share this tasty, convivial and authentic food.
Company website
