Rodolphe Louchart, General Manager and Sommelier at The Compound, talks guilty pleasures, a road trip he’d like to make to Chile, and how he loves playing in the dirt.
The Compound in Santa Fe, Where Elegance and Innovation Meet
A true farm-to-table experience, The Compound in Santa Fe continues to build on the rich history of New Mexico with its innovative menu. This restaurant, the brainchild of owner Mark Kiffin, combines a contemporary American culinary outlook with an elegant, distinctive, Southwestern flair. Outside of the incredibly delicious food by Chef Weston Ludeke is their extensive and award-winning wine program, run by sommelier Rodolphe Louchart. Pair your dinner with a choice of nearly 500 selections from various wine regions around the world. The Compound even has biodynamically farmed and natural wines available in accordance with their commitment to farm-to-table dining.
Proust Questionnaire With Rodolphe Louchart From The Compound
White or Red?
Rosé!
What makes for a great evening out when you’re not at work?
Great company.
What is your guilty pleasure?
Skittles
If you weren’t a Sommelier what would you be?
A farmer.
What’s the best drink you’ve ever had?
Chateau Margaux 1985.
If you could visit any winery, anywhere in the world what would it be?
Story by Julia Platt Leonard
Photo Courtesy of The Compound, Rodolphe Louchart, and Gabriella Marks.
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