Elected best young Japanese wine waiter in 1987, at the age of twenty, Hideya Ishizuka learned his profession at Château Cordeillan-Bages in Pauillac. During the 9 years that he spent in the Bordeaux region, he visited countless estates and tasted their wines, acquiring tremendous knowledge that he now shares generously with patrons of Le Petit Verdot, the restaurant he recently opened in Paris.

Energetic, smiling, and dynamic, Hideya had the weighty responsibility of choosing the wines for Cordeillan-Bages' superb list. He was later in charge of the cellar at the very chic Hiramatsu restaurant in Paris until spring 2005, at which time he opened his own restaurant. After visiting a number of premises, he chose the attractive panelling and cosy atmosphere of the Petit Verdot, located on the very historic Rue du Cherche-Midi in Paris. Hideya's clientele consists largely of local residents and connoisseurs of refined bistro fare who enjoy traditional, but elegant cuisine.

How does Hideya choose the wines on his list (presented on wooden case ends from some of the world's finest estates)? Many of his choices can be explained by his experience living in the French wine country. However, even though Hideya is based in Paris, he continues to travel to meet wine growers, estate owners, and technical directors – men and women passionate about their work, their land, and their wine. Hideya enjoys tasting with them, talking about their wines, and buying a few cases if they meet his strict standards. The result of all this work is a very elegant wine list, featuring both wines from small estates and classified growths perfectly suited to Le Petit Verdot's refined cuisine.

Among the latter, Château Palmer has an important place in Hideya’s heart. This is largely thanks to the warm, professional welcome he has always received at Château Palmer and at tastings tutored by Philippe Delfault. For him, Palmer is an extremely reliable wine that does not produce bad vintages, "Every year has a different character. However, even in difficult years, the quality is always there". His favourite vintage? "I have blind tasted the ’82 and the ’83 a dozen times. And it’s always the ’83 that comes out ahead thanks to its finesse and its refined, silky, and well-balanced tannin".

When is the best time to appreciate these masterpieces of balance and taste? ‘When you are in good company, in the right setting". For instance, at Le Petit-Verdot, on a balmy evening with good friends...