Bertrand Lutaud
Geneva Ambassador
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Born in France but raised in Sydney, Australia, sommelier and restaurant owner Bertrand Lutaud first dipped his toe into the wine world in New South Wales before returning to Europe in 2003. His sommelier skills were honed at La Pyramide in Valence, where he worked in the highly rated restaurant, before moving to Switzerland to further pursue his wine career at the three-Michelin starred Restaurant de l'Hôtel de Ville de Crissier – ranked as the world’s best restaurant by Elite Traveller in 2019. He has remained in Switzerland ever since, and three years ago opened his own restaurant, wine bar and delicatessen, Yeast, in Carouge, Geneva, with his wife Bérengère.
Lutaud’s passion for natural and organic wine is reflected in Yeast’s wine list, which offers around 160 labels from across the globe, including orange wine from Georgia and Pinot Noir from Oregon, as well as a selection of local low intervention wines. The restaurant was the first in Geneva to buck the tradition of serving individual courses by offering a plate sharing menu, with the contemporary cuisine influenced by Nordic, French and Asian gastronomy.
Lutaud’s passion for natural wine has continued to develop, and he is now involved in a wine project, the production of a vin de soif Juicy Squad, along with two partners. He is also undergoing his Master Sommelier exams, passing the second of three stages in August 2023.