Jacques Reymond
Jacques
Reymond discovered his passion for cooking when he was thrown head first in his
family’s Hotel in Corteaux France at age eleven. His culinary profile extends
into every European city with
In 1992
started his own business, Jacques Reymond - Cuisine du Temps. Greatly
influenced by the produce in Brazil and Spain, Jacques has combined these with
the Asian and Pacific ingredients used here in Australia to develop his own
unique style of Australian contemporary cuisine.
With the
use of French techniques Jacques creates dishes of brilliance and
sophistication. The last twenty years have seen Jacques Reymond Restaurant
voted one of the best in
The 2011 The
Age Good Food Guide awarded them three hats once again. The Restaurant and
Catering Association for Victoria 2011 awarded Jacques the Lifetime Achievement
Award and also Best Restaurant and Best Fine Dining in Victoria. Jacques Reymond
Restaurant is also a member of the prestigious Relais and Chateaux.
What is a signature
dish?
A signature dish is a true reflection of cuisine style.
Where do you get your inspiration from?
The
Australian bush and the principle of osmosis.
Can ingredients be substituted in a signature dish?
No substitutions can be made in my signature dishes as
the ingredients are in perfect harmony.
What can we expect from you in the future?
To be on
the San Pellegrino list of the world’s best restaurants.
What’s your earliest memory of food?
I started
eating my grandmother’s vanilla cake when I was six months old.
What’s the best advice you’ve been given?
Do not
copy if you want to be an identity.
What advice would you give a novice cook?
Select the
appropriate establishment for your apprenticeship.
Weapon of choice in the kitchen?
My knives.
What would you do with a jar of tomato
sauce?
Turn it
into a crystal-clear tomato juice.
This is an edited extract from Signature Dishes by Michelle Tchea, published by New Holland, $29.95.