Time to put the sommeliers in the spotlight: Franck Moreau
For the last (unless I can't keep myself form posting another one :-) ) sommelier I'll be putting in the spotlight in 2016 I couldn't have looked further :-) I went to look for him in Australia... although technically speaking he's French as he was born in Beaujolais. The sommelier I'll be putting in the spotlight this time is Franck Moreau.
I'm not sure what brought Franck to Australia, but let's say that 'love' is the first thing that pops in my head :-) as usually that it the reason for people to move to the other side of the planet. What I do know if that Franck's career before arriving in Australia in 2004 has been very impressive as he worked as sommelier in a restaurant that to my opinion has one of THE most spectacular wine cellar I've ever seen, the Tour D'argent in Paris. After this he ended up working as head sommelier for a few restaurants in the Gordon Ramsay group. Today Franck works as head sommelier/consultant for the Merivale hospitality group.
In between this wonderful career Franck also found the time to become in 2011 the first best sommelier of Australia (ASI) , to win in 2012 the title of Best Sommelier of Asia-Oceania competition ( ASI) in South Korea and represent Australia during the Meilleur Sommelier du monde competition (ASI - during multiple editions) and ending up amongst the 7 best (from the 61 competing). AND is also Master Sommelier :-)
So I think he know a thing or two about wine ;-)
What is your favorite wine region to work with?
I’m born in Beaujolais but always love Burgundy, so I have a tendency to go back !
What does it take to be a good sommelier according to you?
Humility, customer service, attention to details, great leadership, knowledge and the ability to manage a cellar.
Is the job of a sommelier underestimated/valued?
I think every restaurant that invests in a wine program/sommelier understands the value of a sommelier, but they can often be underestimated.
When and how did you get the passion for wine?
I was born in a wine region, so perhaps I tasted wines too early. I was never very good at school so when I started to learn about wines in hospitality, I feel something special.
Who is your big example in the wine/sommelier world?
What is your approach for pairing wines(or other beverages) with dishes?
Never overpower the dish but find the balance with a bit of a twist. Look at the protein, garnish with sauce.
Which wine region would you recommend everybody to visit and why?
Mosel, in Germany: Dramatic! The steep vineyard makes it hard to cultivate, it has a great sense of history and spectacular wines.
For which wine would you make a big sacrifice to be able to taste?
DRC Montrachet or 1961 La Chapelle Hermitage
What is your most wonderful memory of hotel management school?
Some very strong friendships were formed when I trained in a winery in Pernand-Vergelleses for 3 weeks! One the most memorable times for me.
A culinary or wine experience everybody should have had besides have a meal at your restaurant, shop,etc…?
Eleven Madisson park in NY... no words!