Whilst working for Paul Bocuse (Lyon, France), Gauthier’s then-boss organised for him to travel to Australia to learn English for 6 months as part of his training. That was 12 years ago. Gauthier’s exceptional communication skills coupled with his distinctive accent reflect his global experiences and provide an invaluable international perspective in his role as Restaurant Manager in The Restaurant at Montalto. Bringing a deep understanding of France’s prestigious culinary heritage, which was further enhanced whilst working closely with Philippe Mouchel, Gauthier inspires the front of house team to share Montalto’s estate to plate philosophy with visitors at every opportunity, throughout every service.
What does your perfect day at Montalto look like?
If you had to pick one Montalto wine to drink forever, which one would it be, and why?
I’d love Simon’s 2014 Single Vineyard ‘Merricks’ Pinot Noir to last forever but being museum stock, there’s only very limited supply left! It’s a fruit-forward type of wine, but also has a complex savoury profile with earthy tannins and a really delicious spicy finish.
What’s your favourite season? And your favourite estate-grown produce from that season?
Definitely spring – the days are getting warmer but with crisp cold mornings. We see a lot happening on the estate – everything springing to life, full of lush greens and vibrancy. My favourite estate-grown produce? Hard to pick one, but if there is something I look forward to every year it’s Julie’s broad beans. You can cook them in so many different ways!
Your favourite little-known fact about Montalto to share with visitors?
The Mitchell family have planted over 1500 olive trees at Montalto! Varieties such as Corregiola, Koroneiki, Frantoio and Manzanilla are used to produce our olive oil with the other varieties including Kalamata, Ligurian and Sevillano cured for table olives.
Top tip on the Peninsula?
If you’re on the Peninsula, definitely check out Torello Farm – just down on Whitehill Road. Their incredible farm gate is home to the most amazing selection of seasonal produce from right across the Mornington Peninsula. Whilst you won’t find tomatoes in winter, you will find the freshest winter fruits and veggies – it really is the best way to connect with the season. They also stock bread from Tuerong Farm which is, in my opinion, the very best bread around! Check out their Insta: https://www.instagram.com/torellofarm/ Gauthier work Friday to Monday so if you’re visiting The Restaurant, definitely say hello!