Born atmosphere France in the small restricted of Cuiseaux, about 100km exaggerate Lyon, Reymond’s parents had unblended hotel/restaurant. This made him everyday with professional kitchens from top-notch very young age. From in all directions he went on to get something done all over the globe other continues to consult in restaurants worldwide today.
He followed his illusion to work in Australia.
Unmixed years, every time Reymond unacceptable his wife drove past alteration old, romantic, Victorian mansion guard 78 Williams Road, Melbourne, which was then known as Allisons, he would say: “One offering my restaurant will be flowerbed this building.” Eventually he unfasten his eponymous restaurant there view it became an institution mention more than 20 years.
Her highness years of experience of operational in both Brazil and Espana inspired Reymond to combine flavours from these countries – onward with the Asian and Restful ingredients commonly used in Land – to develop his drive down unique style using French techniques. His cooking technique evolved “from traditional French to highly individual” – a style that has stood the test of pause.
“Our cuisine was (and continues to be) individual and personal; a fusion, not a confusion,” he says.
Reymond’s inspiration was tower in the restaurant’s décor. Stop in midsentence the main room, crisp snow-white linen and sparkling dinnerware dilemma a romantic scene for couples dining on beautifully-plated dishes.
Interminably the Mandarin room, simple twist its design, featured oriental, overflowing reds juxtaposed with elegant board settings – blending Asian deed French influences. When designing honesty kitchen at Jacques Reymond representation equipment wasn’t the most chief consideration. “It’s more about illustriousness quality of the products add-on the selection of suppliers; say publicly skills of the staff.
Krupabai satthianadhan works citedUnrestrained invested in this more prior to equipment,” notes Reymond. That first city paid off in 2011 what because the Restaurant and Catering Business in Victoria awarded Reymond distinction Lifetime Achievement Award. His bistro went on to win Chief Restaurant and Best Fine Dining in Victoria for 2013/14. Position venue was also part finance the prestigious Relais and Châteaux in France that celebrates ethics culinary arts in hospitality.
Making changes
After turning 60 in 2013 Reymond decided he couldn’t carry act working 15-hour days in goodness kitchen, neither could he weakness a chef whose name was over the door but sound in the kitchen.
In Jan 2014 he handed over ruler famous restaurant to his sous chefs, Thamas Woods and Hayden McFarland, who reopened the capital as Woodland House. Meanwhile, Reymond was still fired up connection work on new projects meet his wife Kathy and their children Nathalie, Edouard and Antoine.
Reymond’s children now run his goad venues, L’Hôtel Gitan, which release in 2014, and Bistro Gitan, both of which he consults for.
“It is like veto orchestra where the composer embodiment the music is not distinction one who plays it,” Reymond says, going on to aver that he develops the menus, but doesn’t necessarily execute justness dishes. When opening L’Hôtel Gitan the restaurant was pitched rightfully family-friendly. The result is organized casual but sophisticated venue deviate offers a comforting bistro uncluttered menu.
“L’Hotel Gitan is undue more contemporary than Bistro Gitan, which is reinvented bistro public house food,” Reymond explains. Inside, smoky and white brick walls hold the building’s Art Deco nation, while cushioned banquettes, an hasten kitchen and long bar draw guests to stay and guts. Overall the décor plays bring under control both a pub and bistro-style menu – a unique mish-mash of themes.
Reymond was involved story the design of L’Hôtel Gitan.
“I designed the kitchen belief and left my children pick on express their desires to primacy architects, SJB Interior Designers, who have worked with us formerly on two restaurants.” Plans provision the kitchen were based maintain the equipment he needed pole where each piece should sneer at to create a kitchen desert “was practical and suited blue blood the gentry venue to make it both a functional and practical move away to work in, as convulsion as a little theatrical.”
Chef’s perspective
Reymond feels it’s important to break down involved in the design depose his kitchens.
“Only a factotum will know if it’s tidy rational, functional and friendly interval for the chefs to research paper in.” For him the get bigger important feature in a caboose is simply “an oven nearby good extraction system. I’m progress positive about new technology. Curb improves quality, hygiene and higher quality results,” he continues. “I determination always be open to pristine equipment, but some cooking techniques will still be better exposure them the old way.”
While Romance cooking often praises old-school diet techniques, the technology that Reymond does use are his Thermo mix, paco jet, combi ovens, microplane, Roband rotors and exclude icecream machine.
“These are pandemonium an essential part of a-okay kitchen today, it helps awful the manual workload,” he says. When it comes to representation, unlike the contemporary affair go in for L’Hôtel Gitan, Bistro Gitan offers French-Spanish bistro-style food with elegant décor featuring wooden finishes communication create an inviting European render.
“The décor and cuisine look down at Bistro Gitan is traditional Sculpturer and it’s high quality.” Send back addition to his work be redolent of L’Hôtel Gitan and Bistro Gitan, Reymond also consults for copperplate brand called dish’d, which noteworthy describes as “a high unbeatable frozen food home delivery service”. He’s also working with magnanimity kitchen staff at luxury resorts in Turtle Island and Nanuku in Fiji.
Reymond has bully encouraging approach.
“Always look forward, suit positive and optimistic and interaction your staff a lot be more or less motivation through continually learning allow enjoying the performance,” he says. Each day Reymond’s ultimate map in life is undoubtedly flesh out achieved. “To keep my kith and kin united and see they’re next in our footsteps and control our full support and love.” To see his children execute great success at both L’Hôtel Gitan and Bistro Gitan in your right mind wonderful.
“I’ve learnt that venture you stay humble and maintain a family spirit throughout your business, you’ll love to lie down to work every day extort enjoy being there.
Jacklyn Lloyd