At Restaurant La Pyramide in the northern Rhône city of Vienne, Chief Sommelier Baptiste Cavagna cuts a striking figure in a neat black suit, vest and tie. He walks the elegant, modern dining room with a smooth, highly professional air while confidently serving wines and talking affably with guests. But “off stage” outside of Chef Patrick Henriroux’s gastronomic Michelin two-star stop, Cavagna often uses days off to taste directly and casually with dynamic winegrowers such as Matthieu Barret, the biodynamc producer extraordinaire in Cornas.
