Innovative, acclaimed French chef Florian Barbarot will make his Australian debut at the Melbourne Cup Carnival, travelling at the invitation of G.H. Mumm to bring his theatre of gastronomy to the landmark Birdcage marquee.
A gastronomic genius, Barbarot hails from the Grenoble region of France and was formerly a key player at the two-Michelin starred establishment, the L’Auberge de l’Ill, alongside the renowned Marc Haeberlin.
Barbarot now owns his own restaurant in Paris, Quelque Part, which honours the finest produce of the sea complemented by that of the land. The young chef was also a successful candidate in season 10 of the challenging series Top Chef France.
Barbarot will be fresh from completing his residency at the home of G.H. Mumm, Maison Cordon Rouge in Reims, France. His visit to Australia will see a global first for the brand who have not had the La Table des Chefs restaurant leave its homesite.
La Table des Chefs sees young chefs, both well-known and emerging, sharing their culinary inspirations and creativity during a residency in the restaurant in the Mumm family home in Reims. It is a true community of talents expressing a pluralist, inventive and surprising cuisine which makes it even more exciting for Barbarot to elevate the experience at one of Australia’s premier sporting events.
“I am very excited to come to Australia and bring La Table des Chefs from France to the G.H. Mumm experience at Melbourne Cup Carnival. I see it as a lovely fusion of the theatre of gastronomy mixed with the theatre of the race, complemented by beautiful champagne. It’s a showcase of so many sensory moments, centred in art and creativity,” said Barbarot.
Pernod Ricard Pacific Marketing Director, Kristy Rutherford, said it’s an honour to bring La Table des Chefs from France to be an avant-garde dining experience at Flemington’s exclusive Birdcage.
Rutherford said, “The G.H. Mumm Birdcage marquee will encapsulate outstanding art de vivre moments. Winemaking and gastronomy, like the arts, are well-honed crafts where skill, experience and creativity all come together to create an extraordinary experience, on the plate or in the glass and there’s no better place for this to come alive than the Melbourne Cup Carnival.”