Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
E-mail : reymond@relaischateaux.com Owners: Jacques and Kathy Reymond Maîtres de Maison: Kerryn Davies and Nathalie Reymond
Grand Chef Relais & Châteaux: Jacques Reymond
Weekly closing: Sunday and Monday Annual closing: From December 24th to January 7th.
Unique in the world: peking duck and Hervey bay scallops, spiced marshmallow like a crêpe.
GIFT CERTIFICATES
A new way of saying thank you or rewarding someone, Offer a Gift Certificate valid at Jacques Reymond Restaurant
It is in Melbourne that the chef, Jacques Reymond, put down his suitcases and set-up his stove. In the region of Ayers Rock, the French chef has been able to demonstrate his own personal touch. What can you say of his cuisine, if not that it is contemporary, creative, capricious and pluralistic, like Australia? A visionary soul, Jacques Reymond married very early on “French flavours and Asian influences”, even before “fusion food” became fashionable. The taste of the oysters is brought out by a touch of wasabi, the crab ravioli are accompanied by a Vietnamese pancake, with a thin slice of tuna and its “tajine of spices”… The cellar is just as exceptional as the Victorian manor, in perfect harmony with the creations of the chef who is passionate about his art.
Australia
