Jacques Reymond Restaurant
Restaurant of a Grand Chef Relais & Châteaux in town
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. ...Read more
Australia, Melbourne