If you crave a refined, yet modern eatery and expertly crafted French dishes, look no further than the L'Atelier de Joel Robuchon. L'Atelier de Joel Robuchon is the name of twelve French gourmet restaurants around the world, started by the late, great, and legendary Chef Joël Robuchon. The first L’Atelier opened in Paris, France in 2003 and quickly spread its award winning culinary treats across the globe. In fact, the New York City location earned 2 Michelin Stars earlier this year. ‘L’atelier’ loosely translates to ‘artist’s workshop’ in French. Such a fitting name for restaurants that consistently weave magical tapestries of culinary delights. The artistry is also not lost on L’Atelier’s wine program, as demonstrated by the tastefully crafted wine offerings of L’Atelier, NYC. Shall we meet L’Atelier’s NYC‘s sommelier? Let’s…

Ebru Can is the ‘bubbly’ sommelier of L'Atelier de Joel Robuchon NYC. Born and raised in Karaman, Turkey, Ebru’s passion for everything wine began in college at age 17: “I was looking through my options after high school and found out about a ‘Wine Production, Technology, and Viticulture’ major at Namik Kemal University and I thought that was interesting and wanted to try!” Ebru enrolled in the program, and soon learned nearly everything there is to know about vineyard management and the winemaking process (namely, the science and biology behind wine).

Originally wanting to study art, Ebru quickly fell in love with the wine world and had an epiphany after starting her wine major: “This is exactly what I want to do!” In 2008, Ebru graduated from university and headed to England. Upon Ebru’s return to Turkey in 2010, she was introduced to one of the largest food and wine importers in the country, Mania Gurme, and was hired as an assistant brand manager. In her year with Mania Gurme, Ebru learned a great deal - which afforded her the opportunity to take on a new challenge as the marketing and training specialist for a local winery, Sevilen Winery. Grateful for the new opportunity, Ebru still wanted more. She realized that in Turkey meaningful wine jobs, that would allow her to advance her career, were going to be scarce. Given a 15.5% tax on alcoholic beverages, as well as certain religious restrictions, alcohol is primarily seen as a luxury for the upper class and has become less attainable to the mass affluent and lower income individuals. Consequently, Ebru decided to take a leap of faith and move to NYC in 2012.

Upon her arrival in NYC, Ebru worked as a sommelier in several Turkish restaurants, while taking English classes at a language school. She worked at Pierre Loti Wine Bar from 2014 until 2016, before landing a position at Aldo Sohm Wine Bar that very same year. However, there is so much more to Ebru than just her passion for wine. She is a traveler at heart. She is passionate about food, and eager to experience the world. She is currently studying to obtain the WSET Diploma (Wine & Spirits Education Trust). She is a regular volunteer at international wine conferences and wine award events, such as TEXSOM (one of the largest and most respected wine competitions in the country). Volunteering at prestigious wine events allows her to work closely with Master Sommeliers, meet industry colleagues, and taste amazing wines from all over the world.

In 2017, Ebru resigned from her sommelier job at Aldo Sohm Wine Bar to travel through Europe for a few months: “I visited 12 countries and 37 cities. I visited wineries such as Domaine Huet in Vouvray, Dagueneau in Pouilly-Fumé, Chandon de Briailles in Burgundy, Emmerich Knoll in Wachau (Austria) and Cantillon Brewery in Brussels. I have eaten so many delicious cuisines. The culinary scene in Copenhagen was surprisingly diverse and delicious! Meeting with local people is a great eye opener and helps to understand a culture. Once you understand the culture, you can appreciate the wine more. Food and wine bring people together.”

In fact, food and wine brought Ebru and me together. We met at an event hosted by Wine on Wheels. Wine on Wheels is New York City’s largest wine charity event benefitting people with disabilities. The most esteemed NYC sommeliers come together to pour hundreds of wines donated by industry friends (importers, distributors, restaurants, etc.). Ebru enlightened me about Turkish wines and particularly about Vinkara Winery: “I do like Vinkara, I know the family and I really like them. They make wine from indigenous varietals and that’s what I like to drink. I don’t really want to drink international varieties made in Turkey.”

Vinkara Winery was founded in 2003 and is located in the region of Anatolia, which is believed to be the birthplace of winemaking (3,000 BC). Vinkara Winery only produces wine from indigenous varietals: Narince, Kalecik Karasi, Okusgozu and Bogazkere. I was curious to learn more, so Ebru agreed to taste the following two wines and walk me through them:

Vinkara Narince 2017 Tokat Anatolia*: (‘Nah-rin-djeh’) 100% Narince, an indigenous white grape varietal of Anatolia. This beautifully perfumed wine shows aromas of peach, lemon, and apricot with bright and fresh acidity on the palate. Narince is one of two main white grapes grown in Anatolia. It pairs well with light fair, as an aperitif, and grilled fish. As per Ebru, Narince grape leaves are used in the traditional ‘stuffed grape leaves’ dish, because the leaves are thin and easy to work with.

Vinkara Kalecik Karasi 2014 Ankara*: (‘Kah-le-djic-car-ah-ser’) 100% Kalecik Karasi, an indigenous red grape varietal of Anatolia and one of the three most important red varietals of Turkey. It shows intense flavors of strawberries, raspberries, and plums, along with spicy notes of black pepper. This wine is an outstanding pairing with aged cheeses and braised meats.

*Samples provided by Winebow.

I must admit that I truly enjoyed these two wines and will be seeking more at my local retailer. Look for them near you, you won’t be disappointed.

When not on the floor, Ebru loves to cook, spend time with friends, and discover new cuisines and restaurants in NYC: “I love people, I love talking to people, and New York is the perfect place for me to be.” Ebru’s goals are to keep living the moment, learning about wine, and traveling “everywhere to immerse with the culture.”

Find Ebru at L'Atelier de Joel Robuchon, NYC and enjoy an exceptional bottle of wine, or a well-crafted cocktail, along with delicious bites.

Şerefe!

Anna

Meet the Bubbly Ebru Can, Sommelier at L’Atelier de Joël Robuchon NYC