Ask the Sommelier by Lara-Anne Lees
Experience The
Rocks
Winter 2001
"One of Sydney's most experienced sommeliers is Franck Crouvezier from bel mondo restaurant. At 17, he was a cellar master, and at 19 he was assistant sommelier at one of London's best restaurants. He's been a sommelier proper for 10 years now.
Franck speaks passionately about the role of sommelier. 'They have to link the passion of the winemaker and the passion of the chef - they bring these elements together for the diner and create a successful blend.'
'I create what I call "a living" wine list,' says Franck. 'This means the list is continually changing. I search all over the country for interesting wines and up-and-coming stars.' There are over 500 wines on bel mondo's list. 'Some people see a big list and think it's a nuisance, but it just means there are more options to make a good match.' ...
'The most exciting thing for me is making great food and wine matches,' says Franck. 'The joy of the perfect match is something you are always searching for.' "