It turns out that in France the role of the sommelier is more limited than here in the U.S., according to Christopher Cook, HOUR Detroit's chief wine critic.
"In France, the sommelier does not buy the wine for the restaurant. That's usually done by the owner in conjunction with the chef," said Cook.
His friend, originally from France, but working in Los Angeles went back to France and found out they do things much differently.
"The sommelier's only role is to go present a list, help pick a bottle, bring the bottle to the table and serve it, and then after that he is sort of out of the picture.
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