It is in Melbourne that the chef, Jacques Reymond, put down his suitcases and his stove. It was a daring challenge… Nearly insane. A French chef in the country of Ayers Rock, it was the antithesis of the local gastronomy. And yet, Jacques Reymond has been able to impose his personal touch. Slowly, he has initiated Australians to the most exquisite dishes. What can you say of his cuisine, if not that it is capricious, just like Australia? Contemporary, creative, pluralistic, it is to be tasted, nibbled at - here and there, with some dishes of a rare inventiveness. 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 exceptional just as is the Victorian manor, in perfect harmony with the creations of the chef, passionate about his art.

Little story behind the chef
Jacques Reymond began his culinary career by helping out in the kitchen of his family's hotel in Burgundy, France. After graduating from the Hotel School in Nice, he spent six months in England, where he met his wife Katherine.

Back in France, Jacques worked at the famous three star Michelin restaurant, "L'Oustau de Baumaniere" in Provence, and decided to always pursue the standard and quality of the cooking he discovered there.

He then gained further experience in Brazil and Madrid, Spain before returning again to France, where he finally felt confident to take on his family's establishment. After two years, he received his first Michelin star.

Experiencing diverse cultures helped Jacques to understand that there were different approaches to food than just the one of his classical French background – he became confident he could create his own style of cooking using inspiration from different countries.

Jacques originally meant to live in Australia with his family for just a short time – now, 17 years later, Australia has become his home and he is at the forefront of the Melbourne gastronomic scene.