In 2008 the prestigious Australian Good Food & Accommodation Guide Chef of the Year has been awarded to Chef/owner Jacques Reymond of self titled restaurant Jacques Reymond - Cuisine du Temp.
Having discovered his passion for cooking at his family's Hotel du Nord in Cuiseaux at the age of 11; Jacques went on to work as a chef in Burgundy, Paris, South America, Spain and England before arriving in Australia in 1983 with wife Kathy. Basing himself in Melbourne he worked for a period at Mietta's before opening his own restaurant in Richmond. In 1992 he acquired the stunning Victorian mansion in Prahran when he opened the now renowned Jacques Reymond - Cuisine du Temps.
The grand Windsor mansion itself, along with Reymonds aptitude for blending old with new is awe inspiring from the moment you walk through the door. Clean lines, strong colours, lofty ceilings and seriously elegant table dressings create warm and elegant mood. And as always, the service remains impeccable.
The man himself has a genuine hands-on approach and is involved in each stage of planning. Unparalleled in execution and presentation, Jacques Reymond's cuisine is innovative and often complex. His combination of classical French training with Asian influences continues to set a benchmark for intensity and creativity. The extensive wine list too is as diverse as it is impressive with an exquisite selection of Australian and international treasures. This is fine dining taken to a whole new level.
See Jacques Reymond