Jacques Reymond - Jacques Reymond Restaurant
Born in France into a family of hoteliers, Jacques Reymond has always been surrounded by food. Always dreaming culinary adventures and after spending much of his younger years working across restaurants in Burgundy and Paris, Jacques ventured to South America, Spain and England to experience a new world of cuisine.
Arriving in Australia in 1983, Jacques quickly rose as a standout chef on Melbourne’s dining scene. Opening his own restaurant in the Melbourne suburb of Richmond in the late 80’s, Jacques was able to fully showcase his visionary style. Combining his traditional French training with his worldly influences, he presented an elegant and contemporary food narrative, taking his diners on a culinary journey one dish at a time.
Moving into his now iconic Prahran mansion premises in 1992, Jacques has proved himself to be at the forefront of the Australian restaurant industry. Relentless in his pursuit of culinary excellence, his unique style is synonymous with innovation and brilliance.
Winning countless awards over the past two decades, Jacques shows no signs of slowing down. Constantly striving for distinction across all areas of his food and dining philosophy, Jacques Reymond has proved himself to be one of the world’s great gastronomic masters with his undeniably unique style.
Where do you find your inspiration when preparing a new recipe?
I always find inspiration in sourcing the very best ingredients and aiming to bring out their most organic flavors. Family is another important part of my inspiration process, they are invaluable in providing me with the energy and passion to create my food.
How would you define your cuisine in a few words?
Contemporary and elegant, using simple and humble ingredients.
More info about Jacques Reymond
Jacques Reymond Restaurant
Restaurant of a Grand Chef Relais & Châteaux in town
It is in Melbourne that Grand Chef Jacques Reymond put down his suitcases and set up his stove. The French chef has been able to demonstrate his own personal style. Reymond’s cuisine is contemporary, creative and multi-faceted, much like Australia itself. Reymond is a visionary soul who married French flavours with Asian influences even before fusion food became fashionable. The nine course degustation menu takes you through a tasting sensation from a contrast of ocean trout, slow cooked and smoked Flinders Islands Wallaby to Highland Venison tataki. The wine cellar is just as exceptional as the Victorian manor, in perfect harmony with the creations of this chef who is passionate about his art. ...Read more
Australia, Melbourne
