Luxury experiences are made up of a series of senses, emotions and memories – and the opulent ones deserve to be celebrated in style.
Champagne has long been synonymous with quality and elegance of luxury, and this is something G.H. Mumm head cellar master, Chef De Cave, Didier Mariotti, knows all too well. Continuing the winemaking traditions of nearly two centuries, Didier joined Mumm in 2006 and has sinced taken the company to great heights with it now being one of the world’s leading Champagne producers.
What started your passion for Champagne?
“It started in 1995 when I came to Champagne to do a 6 month internship and graduated as a Food & Beverage engineer.
Afterwards I decided to stay in Champagne to specialise in winemaking.”
Can you describe your idea of the perfect Champagne experience?
“Perfect friends, perfect moment, perfect place and… just enjoy.”
How has the drinking culture of Champagne in Australia evolved over the past decade?
“The Australian people have a very strong wine culture. Champagne is also a wine, a sparkling wine but still a wine, so it has not been difficult for Australians to taste and appreciate Champagne more and more.”
What are the most surprising combinations of food and Champagne you can recommend?
“I have tried a lot of different food & wine pairing. With “European food” traditionally beetroot is the worst enemies of Champagne but some Chefs really know how to make it perfect! I like to be surprised, so I tend to test my palate by trying a really different and unusual tastes.”
Do you have a favourite venue for dining in Melbourne?
“Not really…. I love Melbourne and the energy of the city and people.”
InterContinental Melbourne are giving you the chance to meet Didier Mariotti in person and listen to him guide you through the magical world of champagne and food pairing at Market Lane Bar’s Festival of Champagne on Friday 24th June.