Bruno Bozzer, qui fut dix ans durant sommelier chez Marc Veyrat a ouvert une cave où il vend les crus de son cœur, assortis à des charcuteries exquises et d’autres grignotages de choix. Sardines de Galice ou rillons de Vouvray accompagnent ainsi le vin de pays d’Allobrogie des Ardoisières, le sancerre blanc La Cresle de Laporte ou le languedoc rouge du domaine du Grand-Crès.
Paru dans Le Point, le jeudi 30 septembre 2010, n°1985
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