Since 2019, in Zurich
Wines for the table, not the trophy shelf.
Elliot's Keller is a small wine shop run by Emeric Monnet, a Burgundy native and certified sommelier. We work only with organic and biodynamic producers we've visited personally.
the people behind every bottle.
How it started
From a Burgundy kitchen to a Zurich cellar.
Elliot's Keller began with Emeric, a Burgundy native whose passion for wine and food was shaped early on in his father's kitchen, a professional chef. He built a career in tech instead, one that took him to live in several countries — but hospitality followed him anyway: as early as 2014, he was hosting pop-up dinners as Elliot's Kitchen, then wine pairing dinners, informal wine trips, tastings, and group wine orders, from Paris to Montreal, before he settled in Zurich. By 2019, that had become Elliot's Keller.
In 2025, he made it official: certified Sommelier (Swiss Sommelier Association, ASI, at Changins — top of his class), French Wine Scholar, and WSET Level 3, sharpened by a stage in a Michelin-starred restaurant. He's since added a Champagne Specialist certification, judges at Expovina and the Grand Prix des Vins Suisse, and is a member of the Swiss Professional Sommeliers Association. That same year, the company was officially registered as Monnet Wine.
At Elliot's Keller, we curate organic, biodynamic, and natural wines from small family-run producers across France and Switzerland. Each bottle is personally selected after visiting the vineyard, tasting on site, and connecting with the people behind the craft.
Our Zurich-based wine shop and tasting events invite curious wine lovers to experience more than just great flavour. Through comfort food, storytelling, and soulful gatherings, we create moments that bring people together and support a more sustainable way of enjoying wine.
— Emeric
What we care about
Taste. Care. Share.
Taste.
Wines that taste of somewhere and someone, not blended into invisibility for a global palate.
Care.
Every bottle comes from a small family producer I’ve sat down with, on their land, every year. Organic or biodynamic only, and I know who farmed it and how.
Share.
Wine is better at a table with other people. Come taste with us in Zürich, or come further, to the people who made it.
I only work with producers whose wines I would serve at my own table. Every domaine on our shelf has welcomed me into their cellar, their home, and their story. That relationship is the whole point.
— Emeric Monnet
Come find your bottle.
Or pour one with us at a tasting. Or come further — to the people who made it.
