Who are we ? Hapiwine Shop🍷 Personal Wine Shopper, Paris 6

A team of professionals at the service of all wine lovers


4 passionate experts!

Eric Beaumard

Eric Beaumard

He is one of the best sommeliers in the world. He was crowned best sommelier in France in 1992, best sommelier in Europe in 1994 and vice-best sommelier in the world in 1998.He developed the cellar of La Poularde by chef Gilles Eteocle, two Michelin stars, which he left in 1999 for the adventure of George V. He composed the entire cellar there and, at the head of his team, worked in close collaboration with chefs Philippe Legendre , then Christian Le Squer.

In 2003, he was elected Sommelier of the Year by Le Chef magazine. He is director of the famous restaurant Le Cinq< /strong>, Four Seasons George V in Paris, 3 stars in the Michelin guide, and today manages the cellars of Four Seasons establishments in Europe. In his bookThe Wines of my Life, he shares his tasting secrets.

The Wines of My Life presents the 75 wines that have forever marked the life of Eric Beaumard, an exceptional taster: Pétrus< /strong>, Château Ausone< /a> or Lafleur in Bordelais, the estates of Romanée Conti or the wines of Jean-Baptiste Bouzereau (Domaine Michel Bouzereau) in Burgundy, those of the castles Rayas and Château Grillet in the Rhone Valley...
< br>Learn more about Eric

Eric Beaumard at Restaurant Le Cinq Paris
"Where winegrowers produce their wines through their talents, Eric Beaumard tries to marry them intimately with the cuisine of Le Cinq."

The Wines of My Life by Eric Beaumard, Editions de la Martinière

Alain Carbonneau

Alain Carbonneau

Professor of viticulture at Montpellier SupAgro and former Founding Director of the Institute for Advanced Studies in Vine and Wine, President of GiESCO, vice president of Wine Mosaic.Specialist in Vineyard Ecophysiology, Vineyard management system, Vineyard cropping system, Zoning/Terroir, adaptation of grape varieties, methods of Applied Ecophysiology, Vineyard and Wine Expertise.Alain has published over 400 publications, including 140 original scientists; co-editor of the GiESCO Proceedings (Nos. 1 to 13); director of the “Progrès Agricole et Viticole” edition

Find out more about Alain
Treatise on the Vine< /a> by Alain Carbonneau, Editions Dunod

De l'Oenologie à la viticulture de Alain Carbonneau, Editions Quae

Amal Bedjaoui

Amal Bedjaoui

Founder of Hapiwine

Passionate about wines, cinema and new technologies, president, founder of Hapiwine, also director and producer of independent films selected in the biggest festivals international festivals including the Venice Film Festival and the Berlin Film Festival.

Graduated from IDHEC (FEMIS), a Film Production Certificate at NYU and holder of a DEA in cinema from the University of Paris I, Panthéon Sorbonne, Amal followed the Startup Leadership Program (SLP) accelerator program and continues the development of Hapiwine within the IONIS incubator. 361.

Learn more about Amal
The mobile app Hapiwine available for free on the Apple App Store

Marc Le Gallic

Head sommelier, founder of Anthocyanes.

Marc trained at the Lycée Hôtelier de Dinard where he obtained his catering diplomas and in particular the additional mention "Sommellerie". Which led him to join the famous restaurant Le Cinq Paris as an intern then as an employee . Gradually, he rose through the ranks and ended up assisting Messrs. Eric Beaumard and Thierry Hamon.

At the end of 2019, he took off and moved to Hong Kong where he became involved in French starred catering, particularly in the restaurants of chef Julien Royer, Louise in Hong Kong ( 1 star), and Odette (3 stars) in Singapore.

Today, Marc is dedicated to Asian catering. He develops the wine lists of the restaurant Whey (Singaporean influence) & Hansik Goo from Chef Mingoo (Mingles 2* Seoul). His goal: to develop food and wine pairings by working closely with chefs. Made with passion and complicity with the chefs, the food-wine pairings offered to accompany the various culinary trends of Asia make it possible to offer customers unique experiences.