Emmanuel Cadieu, newly named Meilleur Ouvrier de France in sommellerie: two nights at La Maison Fives, a lovely Lille story

Cover photo: entrance to the Lycée Hôtelier International de Lille (2017), VVVCFFrance / Wikimedia Commons, CC BY-SA 4.0.

Some weeks, welcoming guests means a little more than usual. In early October, we hosted several people who had come to Lille for the final examinations for the title of Un des Meilleurs Ouvriers de France. Everything took place just a short walk from La Maison Fives, at the Lycée Hôtelier International de Lille in the Fives Cail neighbourhood.

Among our guests was Emmanuel Cadieu, who stayed with us for two nights. On 8 October 2026, he earned the title of Meilleur Ouvrier de France in sommellerie. Hearing the news after welcoming him into our house was a special moment for us.

Four professions brought together in Fives Cail

Cooking, sommellerie, restaurant service and table arts, and bartending: four examination classes came together at Lille’s international hotel school. Over several days, candidates, judges, teachers and students made the school a meeting place for the restaurant professions.

Alain Ducasse, president of the Cooking class, was among those present. Speaking before the results, he highlighted the importance of bringing these professions together and praised the work of the school’s teams and students. Read his remarks (in French).

We did not attend the examinations. These are professional assessments, and we experienced the week from the house, through the people staying with us and the reports published from the event.

The MOF: an examination, rather than a podium

People often refer to the Meilleurs Ouvriers de France “competition”. But the principle is worth explaining: it is an examination recognising mastery of a profession.

The aim is not to finish ahead of everyone else. Each candidate must meet the required standard. Several professionals can therefore earn the title in the same speciality.

Fabrice Sommier, himself a MOF and a member of the jury, explains this in this interview with Les Nouvelles Gastronomiques (in French).

Emmanuel Cadieu, from Cheval Blanc Paris to Lille

Emmanuel Cadieu leads the sommellerie team at Cheval Blanc Paris. His career took him to London and Sydney before he joined the Parisian hotel. An international background in a profession where knowledge of wine goes hand in hand with listening and hospitality. Discover his career (in French).

The sommellerie finals took place in Lille on 7 and 8 October 2026, with nine finalists. At the end of the two days, two names were announced: Emmanuel Cadieu and Edmond Gasser. Read the results report (in French).

Congratulations to them both, with a special thought for Emmanuel, whom we had the pleasure of welcoming during his stay in Lille.

A special week at La Maison Fives

We also welcomed Sandrine Kauffer-Binz, who was covering the event for Les Nouvelles Gastronomiques, along with two other candidates: one in sommellerie and another in maître d’hôtel service.

Sandrine published a report on the new MOFs in sommellerie (in French).

You can also watch the video posted by @nouvellesgastronomiques on Instagram.

The week also reminded us why we do this. We regularly welcome people travelling for work: journalists, doctors, sales representatives, conference speakers, business leaders… Giving them a good night’s sleep and somewhere quiet to work is our small contribution to what they have come to Lille to do.

So we focus on simple things: peace and quiet, a good internet connection, a desk with a socket in every room, and breakfast at your own pace. A good coffee machine is available in the lounge; each room also has a kettle for making coffee, tea or herbal tea. Everything you need to work, study or simply unwind before the next day.