Eden Rock - St Barths | Champagne Krug

A word from

Cyril Bossard

“Each day brings new inspiration: a rounder cuvée to match the calm of a sunset, or something bright and fresh to open a sunlit afternoon.”

Cyril Bossard (Head Sommelier)

About the Ambassade

Set on the shores of St Jean Bay surrounded by white coral sandy beaches, Eden Rock – St Barths is a Caribbean icon. Now a masterpiece hotel of the Oetker Collection, the resort is a place like no other, infused with a chic, edgy spirit brought to life by a friendly and dedicated team. Eden Rock offers each guest a warm welcome, complete with a bottle of Krug Grande Cuvée. At the table, epicureans can enjoy Chef Jean-Georges Vongerichten’s authentic and understated cuisine through menus that pair beautifully with Krug champagne, curated by sommelier Cyril Bossard.

About the Krug Lover

Head Sommelier at Eden Rock – St Barths, Cyril Bossard is a longtime Krug Lover. He became acquainted with the Maison over a decade ago, as a sommelier with the Oetker Collection at Le Bristol Paris. There, in the company of Olivier Krug, he discovered Krug Grande Cuvée, which he describes as a moment of generosity that continues to shape his approach to hospitality. At Eden Rock – St Barths, Cyril Bossard places Krug at the heart of the guest experience year-round, curating tasting and exclusive dinners with Chef Jean-Georges Vongerichten that reflect the spirit of the island and the Maison.

How does your philosophy guide your work with the Chef on food and wine pairings?

My philosophy was born in my parents’ butcher shop, where I learned discipline and respect for raw ingredients. My perspective broadened through travel and culinary exploration. These experiences deepened my passion for gastronomy and wine pairing, teaching me that beyond technique, they are about connection – between cultures, terroirs, flavours, and emotions. The wine becomes an extension of the dish and vice versa. Today, my style reflects this journey: authentic, respectful of ingredients, open to influences, and always guided by the pleasure of sharing - just as Krug embodies generosity.

What is your idea of pleasure?

Pleasure is found in connection or meeting someone new, in encounters and moments that move you. It can be a sincere glance, laughter shared around a table, a flavour that brings back a memory, or a quiet walk with someone you love.

How does the location of your restaurant inspire your approach to food and wine?

My inspiration is shaped by this extraordinary setting, as our restaurant sits right on the Caribbean Sea. My approach is a dialogue with the guest, with the place, with the mood of the day…and with myself.

Where are you when you feel the happiest?

Being alone with nature is when I am happiest. As someone drawn to movement, I feel most alive doing board sports, whether I am carried by the wind on a kiteboard or perched on a mountain.

What qualities do you value most in another person?

Generosity born from love and the desire to share; individuality, which opens the door to discovery; and the sense of innocence within each of us.

When is your favourite time to enjoy Krug?

It is hard to choose, as every moment with Krug is unique. Perhaps sharing a bottle of Krug Grande Cuvée shared at sunset, by the shores of Lake Annecy.

How did you become a Krug Lover?

I discovered the world of Krug when I met Olivier Krug at Le Bristol in Paris, while working alongside my mentor, sommelier Marco Pelletier. That experience allowed me to truly embrace the Maison’s philosophy: a passion for detail, a love of sharing, and emotion in every glass.

Krug Ambassades