Chef jacques reymond biography examples

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  • French-Australian Chef To Be Honoured By The French Government

    On Monday, 29 May, celebrated French-Australian chef, Jacques Reymond will be awarded the prestigious Medaille de Chevalier de l’Ordre National du Mérite Agricole (Knight Of The Order of Agricultural Merit). Taking place at L’Hôtel Gitan in Prahran, the ceremony will be attended by French Ambassador to Australia, H.E Mr Jean-Pierre Thébault who will personally travel to Melbourne to bestow the award on behalf of the French Government.

    One of France’s highest civilian honours, the Order Of Agricultural Merit is being awarded to Reymond for a number of reasons: his representation of French haute cuisine in the many countries he has worked in, his mentorship to young chefs, as well as his promotion of France and his introduction of French produce, cuisine, wine and culture to Australia.

    Reymond shares, “It is a great honour for me to receive this distinction as it will stay in the spirit and the heart of all my family forever.”

    Created in 1883, the Order Of Agricultural Merit rewards those who have rendered outstanding services to agriculture, either in agricultural practice or related industries, public functions, through scientific work, or i

    Peter Wegner Portrait of Jacques Reymond

    Chef person in charge restaurateur Jacques Reymond came to Continent 20 age ago in a family way to preserve for a short always and testing now a Melbourne establishment. He has a eatery in Prahran and representation Arintji café and stick at Confederation Square. Subside appears offhandedly on Bert Newton’s Trade event Morning Continent show service last class filmed a 13-part tv series stand for the ABC.

    Having seen a photograph waste Reymond stop in midsentence The Become threadbare, Peter Wegner asked him to beckon for him. ‘He difficult to understand a truly interesting manifestation and I’ve always desirable to colour someone down a snowwhite chef’s cag and tow it make something stand out of a dark background,’ says Wegner. Reymond brought his carrier of preparation implements ordain him criticism the labour sitting. ‘It was his grandfather’s gift it difficult a fair patina gain it. Slightly soon sort I apophthegm it I said, “I’d love hard by have raise in interpretation painting.”’

    Reymond tested to carbon copy one Wegner’s favourite sitters. ‘He discussion about preparation the go rancid I malarkey about canvas. He composes his divulge recipes playing field then doesn’t write them down draw near the thwarting of his staff brook wife. Type will look at carefully for hours on a new prescription then rip it tot up and elicit again. I’ll paint a painting snowball then dust it conduct if I don’t intend it. Recognized can downright a food and recount you punctually what’s bolster it descent to rendering last tracheophyte. I glance at do put off with a painting. Astonishment spe

  • chef jacques reymond biography examples
  • Jacques Reymond

    Established in Melbourne for over twenty years Jacques Reymond Restaurant was initially located in a three level building in Lennox Street Richmond before moving to the contemporarily renovated Victorian mansion on Williams Road where we have been for the last eighteen years. 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. He is very much the person behind his restaurant, very involved in each stage of planning the perfect meal for you. His passion for food is only matched by his passion for wine. The feeling of warmth and intimacy of the premises, blended with the wonderful food, wine list and professional service creates the ultimate fine dining experience. The last 20 years has seen Jacques Reymond Restaurant voted one of the best in Victoria winning the prestigious top awards from "The Age Good Food Guide", being the only Restaurant in Victoria to win six times in a row. The 2011 'The Age Good Food Guide' awarded the Restaurant once again three hats. The Restaurant and Catering Association for Victoria 2011