Interview: Benoit Gouez, Moët & Chandon Chef de Cave

“When it comes to sparkling wine and Champagne I think we speak of different categories and, honestly, I think the sparkling wine producers of the world should better define and assert their own style.”

 -       Benoit Gouez

Benoit Gouez 

So maybe you always knew that even a great sparkling would not match up to a classic Champagne. Just in case you had any doubts, the head winemaker at historic French Champagne house Moët & Chandon, Benoit Gouez, is happy to relieve you of the notion.

In Melbourne for a one-night only stop to bring attention to the latest release Moët & Chandon Grand Vintage 2006, Benoit was the main attraction at an extravagant Champagne dinner hosted at No. 8 by John Lawson. But as interesting as the tastes of vintage Moët were (dating as far back as a rich and golden glass of 1985), more arresting was a pre-dinner chat with one of the world’s most influential tastemakers.

Unapologetic about Champagne’s superiority in the battle of the bubbles, Benoit had some stern advice for both national and international producers of sparkling wine.

Benoit: “I think that, for sparkling wine producers in the world, they should better define and assert their own style rather than trying to copy something that is already established. I have always found that a more interesting approach.”

The elegant Frenchman points to the success of Australian shiraz as an example of a French grape – syrah – that has been rebranded by wine makers in terms of its taste profile. By doing so, explains Benoit, the Australian market has distinguished itself from the classic Rhone style and successfully established its own lucrative market.

Opinions on sparkling aside, a conversation with Moët’s Chef de Cave was interesting for the insights provided as to his own role at the head of one of the world’s most recognisable maisons. When the international Champagne drinking community knows well the classic Moët style, how much allowance does he have as a winemaker when it comes time to create vintage?

Chef John Lawson with Benoit Gouez

Benoit: “The Moët Imperial is what I describe as the concept of non-vintage, it’s that concept of constancy – we know what we have to achieve and we do it every year, therefore it involves a more technical process. The Grand Vintage, for me, is the opposite of the non-vintage approach. It’s total freestyle and there is room to explore the different facets of the style according to what I think of the harvest. It’s a much more personal approach, with no obligation to the grapes other than to make the best representation. And if I’m not satisfied, there is no obligation to produce it.”

His minder calls time and Makers descends the stairs to dinner as Benoit conducts a final brief while the flutes are poured. We spend the evening drinking his genius and come to much the same conclusion as he had earlier decreed – when it comes to truly great Champagne, there really is no award for second best.

The Event: Opening of Rue & Co.

The pristine 'Paris' end of Collins street is not typically a late night hot-spot, but Thursday night saw this usually quiet end of the CBD overrun by the bad and the beautiful, with the VIP opening of pop-up street-food quarter Rue & Co.

Jimmy Grants by George Calombaris, Kong BBQ by Chris Lucas, and St Ali by Salvatore Malatesta will now ply their own unique menus from sister shipping container kitchens based at 80 Collins street. The soiree took place in the fairy-light-decorated courtyard, where invited guests were plied with a delicious selection of food and champagne, topped off by killer espresso martinis designed by champion barista Matt Perger.

St Ali executive chef Andrew Gale sees the cult coffee institution's taking part in Rue & Co. as a great opportunity. 

“We’re rubbing shoulders with the high flyers on the restaurant scene. We’re a café, we’re a separate entity, but now [café’s] are starting to raise our game. The food is getting there."

For Kong BBQ, this pop-up gives Executive Chef Ben Cooper the first chance to introduce the soon-to-open restaurant's food to the public, while Jimmy Grants will bring the best souvas from the popular Fitzroy restaurant to Melbourne city's white collar set.  

Rue & Co. is now open to the public (Friday 2nd May) from 7am.

St Ali head chef Andrew Gale (R)

Celebrity Chef & owner of Jimmy Grants, George Calombaris with guests

Chicken wings from Kong BBQ

Kate Campbell Stone

Salvatore Malatesta & Manager of St Ali South, Joanne 

The 35 metre high artwork by renowned local street artist Rone at 80 Collins Street

Espresso Martinis

Interview: Ben Cooper

“I want to represent a good life. And there is a good life. It’s not easy; there are no silver platters. But the good life is there if you work your arse off and do the right things.”

                                                    -    Benjamin Cooper

Life is good for chef Benjamin Cooper. It’s there in his stride. In his easy smile and freely given bear hugs. No doubt today he is on a high: Makers meets him before the bustle of 80 Collins Street, tonight serving as the venue for the opening party to end all opening parties as Rue & Co. kicks off – the CBD shipping container dining precinct joining Jimmy Grant’s George Calombaris, St Ali’s Salvatore Malatesta and Chris Lucas’ yet-to-be-unveiled newbie, Kong BBQ.

 Until now associated with the kitchen that made him something of a Melbourne celebrity, Chin Chin, Benjamin has taken a step up in to the big league with a recent promotion to group executive chef managing the kitchens of Lucas’ star-studded restaurant stable: the effervescent Chin Chin, neon-lit Baby and the highly anticipated newcomer, Kong BBQ.

 It’s undoubtedly a surreal space to occupy. In a city where chefs are king and food a religion, to serves as the jewel in the crown of The Lucas Group is to breathe rarefied air: the place where talent, financial resource and good organisation coalesce to create a culinary perfect storm – with Benjamin right at its centre.

 Benjamin: “Life’s beautiful. I have three amazing kids, the best wife in the world and now I get to work with a boss that goes, ‘You’re good at your job, you’re doing really well, and here’s your next challenge.’ But it’s more than luck. There’s a fairly deep story to it.”

 By his own admission Benjamin was a wayward kid whose first head chef pulled him up by his bootstraps, helping him through depression and misdirection in part brought on by the death of his mother as he entered in to his twenties. And pull him up she did: from Melbourne he went to slogging it out in London with the godfather of Thai cuisine, David Thompson (among others), eventually returning to Melbourne to head up a host of big-name restaurants – from Ezard and Ginger Boy, to Longrain.

 If life was a fairy tale this would have been Benjamin’s happy every after. But circumstances have a way of helping us to learn our lessons.

Benjamin: “I got to the point with a wife and two kids where life was pretty full on. My wife’s mother passed away and it was too much to deal with. The industry and the backstabbing and the egos, it was all too much for me. I needed to get out and change my job in order to stay in love with my food.”

 In love with my food. His words are a caress. If ever a man’s mistress was his work, then Benjamin certainly finds succour in the act of cooking for others. He speaks of his chopping board as a “security blanket”. Certainly not uncommon sentiment from those that make cooking their living. Perhaps, then, what’s different with Benjamin is the humility with which he approaches his craft. It was a shedding of ego that could only occur at the point of near breakdown.

Approached by Sal Malateste post Longrain, Benjamin jumped at the opportunity to find a new direction only to find himself in a strange new landscape: gone was the bustle of a high profile kitchen, in its place came a position making sandwiches at a Monash University’s Clayton campus cafe. But what would have been, for others, an inglorious fall was for Benjamin the beginnings of opportunity.

Benjamin: “I remember driving to work one day thinking, ‘this is stupid, you’re a chef, what are you standing here making sandwiches for – you’ve got to turn the car around and stick it’. I did turn the car around, got 1 kilometre down the road and then there was this other voice. Only this one said, ‘you’ve got a wife and two kids and you’ve got a boss who’s prepared to pay you. Pull your head out of your arse, go back to work, earn money and make people happy’. If I was going to make sandwiches, they were going to be the best sandwiches anyone had ever made.”

And they were. Within a week of Benjamin’s psychological comeback the café had doubled business. Within a month it was quadrupled. It was, he freely admits, his defining point.

There have been others: namely, cooking his exquisite Thai-centric food for an audience of four (“a demoralising experience”) during an experimental period at South Melbourne’s St Ali doing dinners. Never one to suck lemons, Benjamin used his energy to make lemonade from experiences that could have derailed a lesser spirit.

The universe repaid him. Lucas came calling and the offer was Chin Chin. The rest is history: one smashing restaurant success, an awarded cookbook and a promotion later, Benjamin has scaled his culinary Everest. Twenty years of slog encapsulated in a sentence. Of course what this neat summation misses is the contribution the man made to the making of his own success. It was about more than simple productivity; his journey is reflective of a life philosophy that values honesty, love and discipline. It is how he runs his kitchens, and how he runs his life.

Our coffee cups at Cumulus are empty and Benjamin’s phone is running hot. Story told, he dishes briefly to Makers on the brand new barbecue he has helped to build and the 15-month quest to make the perfect kimchi, both projects centred around opening for Kong BBQ, scheduled to being trade end May. He is excited about the prospect of spending three weeks cooking and seasoning his new fire-fuelled monster, and even more eager to introduce Melbourne to the type of Asian barbecue food he spends weekends preparing for family and friends at his leafy Warrandyte home. If Chin Chin is like bringing people in to his loungeroom, then Kong BBQ is all about the experience of his backyard.

Benjamin: “For me the rewards have come from being wise enough and mature enough to recognise the opportunity in every situation. It’s not your boss’s job to make you happy, it’s your job to make your boss happy, and if you can achieve that, the happiness comes back. I go out of my way to make my boss happy, I go out of my way to make our guests happy, I go out of my way to make the people I work with happy, and go out of my way to make my family happy. That is what brings love in to my life.”