Sommelier Bratislava: Antoine “Corto” Guichard

Q: Who is the sommelier at Colette?

Antoine «Corto» Guichard, French sommelier. Has been with Colette since opening, designs wine pairings for the Carte Blanche tasting menu.

Q: What is on the wine list?

Mostly French (90%) — Burgundy, Bordeaux, Champagne, Loire, Rhône — plus selected small Slovak producers (10%, mostly Malokarpatská region).

Q: Is wine pairing required?

No, but it is the menu Lukáš and Antoine designed together. The pairing is built alongside the food, not added on top.

Q: How much does pairing cost?

Pricing depends on the menu format (3 / 5 / 7 courses). Current prices are listed on the Carte Blanche page or available by phone.

Crystal and season

Antoine has run the wine programme at Colette since opening. He works in step with Lukáš and writes the pairing as the second voice in the Carte Blanche score.

The list holds about 36 wines. Most come from small French growers in Burgundy, Champagne and the Loire, many of them biodynamic, with a few Slovak producers alongside. Every bottle on it has a place in service.

Burgundy bowl for white wines, taller glass for Loire and Champagne, Bordeaux balloon for tannic reds. You taste the difference in the glass.

Sommelier Antoine «Corto» Guichard at the kitchen pass under heat lamps, wearing the Colette apron.

The wine list: concept

France · 90%

Burgundy, Bordeaux, Loire, Rhône, Champagne: classical appellations and small domains whose growers Antoine knows.

Slovakia · 10%

Mostly the Malokarpatská region: Veltliner, Riesling, Frankovka and a few small producers Antoine visits.

Pairings

4 glasses with Signature (€39), 5 with Intégrale (€45). Crystal stemware, clean pours, no surprises mid-course.

Wine pairing in practice

Crystal wine glasses against a backlit textured wall, sommellerie at Colette, Bratislava.

Service finishing a row of Carte Blanche tasting dishes at Colette.

Frequently asked questions

Who is the sommelier at Colette?

Antoine «Corto» Guichard, French sommelier born in Dijon, Burgundy. With Colette since opening, he designs the wine pairings for the Carte Blanche tasting menu.

What is on the wine list?

About 36 wines, mostly from small French growers (Burgundy, Bordeaux, Champagne, Loire, Rhône) with a focus on biodynamics, plus a few small Slovak producers from the Malokarpatská region.

Is wine pairing required?

No. Lukáš and Antoine design the menu and the pairing together, so each glass follows its course. You can add it to the 5- or 7-course menu.

How much does pairing cost?

Signature (5 courses): €39 for 4 glasses or €26 alcohol-free. Intégrale (7 courses): €45 for 5 glasses or €32 alcohol-free. No pairing with Découverte.

Can I order wines outside the pairing?

Yes. The full list is open to you. Antoine is happy to recommend by glass or bottle to match what you are eating.

Do you offer non-alcohol pairing?

Yes: €26 with Signature, €32 with Intégrale. Antoine builds it as a full alternative from seasonal juices, kombucha, fermented drinks and herbal infusions. Please mention it at booking.

Can I bring my own wine?

Yes, with prior agreement. The corkage fee is available on request at the restaurant. Please mention it at booking so we can prepare proper stemware and service.

What grape varieties dominate the list?

Pinot Noir (Burgundy), Chardonnay (Burgundy + Champagne), Sauvignon Blanc and Chenin Blanc (Loire), Cabernet Franc (Loire), Veltliner, Riesling and Frankovka (Slovakia, Malé Karpaty region).

How are temperatures managed during service?

Antoine tracks temperatures for each category: whites 8-12°C, reds 14-18°C, Champagne 6-8°C. Cellar is climate-controlled (12-14°C); wines are opened and brought to service temperature for the precise course.

Can I order a half-bottle (375ml)?

Where available, yes. The list flags half-bottles. For pairings, partial pours are part of the service so a half-bottle is rarely needed.

How wine pairing works

Antoine builds pairings around three principles drawn from the classical French school:

1. Texture match. A rich sauce needs a wine with body; a delicate preparation needs a wine with vibration. Antoine never pairs a Burgundy Pinot with a fully tannic beef course, even if it would be «classical». Structure must agree.

2. Contrast or resonance. Either the wine reflects the dish (resonance: Riesling with fish), or it contrasts (Champagne with a fatty course). Antoine rarely allows a third path, an indifferent wine.

3. Rhythm of the evening. A 7-course pairing must not become tedious. Antoine plans surprises: a Slovak Riesling after two French wines, or a winter rosé in summer.

Cellar care and service standards

Temperature control

Our cellar is held at 12-14°C and 70% humidity. Wines are stored horizontally and brought to service temperature on the night: whites 8-12°C, reds 14-18°C, Champagne 6-8°C.

Stemware

Crystal stemware: Champagne flutes for sparkling, Burgundy bowl for Pinot, Bordeaux balloon for tannic structure. The shape of the glass changes how the wine tastes.

Pours

Pairing pours are 90-110 ml, enough to follow the dish without taking over. By-the-glass wines come in full pours.

Corkage

You may bring your own bottle, with prior agreement. The corkage fee is available on request at the restaurant. Antoine is happy to discuss.

Antoine «Corto» Guichard: wines you remember