Cuisine Du Temps
| By | Jacques Reymond |
|---|---|
| Format | Paperback / softback |
| Page Extent | 288 |
| Book Size | 23 x 281 x 225 mm (H x W x D) |
| Imprint | New Holland Publishers |
| Release Date | 20 May 2013 |
| Subject Classification | Cookery / food & drink etc / General cookery & recipes |
Cuisine du Temps features the award-winning recipes of master chef Jacques Reymond.
Based on his heritage and embracing the tastes of Asia, Jacques Reymond’s philosophy is to take the freshest simplest ingredients and focus on bringing out their best. He continues to win accolades for his innovative and modern approach to cooking.
With a collection of favorites such as Steamed Rock Lobster dumpling and Calves’ Liver Foie Gras style, to the inspirational Lamb Cutlet Farcie with Silverbeet and Tamarind and Ginger Dressing, a selection of amazing desserts including Jasmine Tea Brûlée with Lychee, and a glossary of cooking techniques,
Cuisine du Temps will inspire and excite everyone from the humble weekend cook to food connoisseurs and chefs. Cuisine du Temps is a cookbook classic.
Jacques Reymond
Having discovered his passion for cooking at his family's Hotel du Nord in Cuiseaux in France at the age of 11, Jacques Reymond went on to work as a chef in Burgundy, Paris, South America, Spain and England before arriving in Australia in 1983 with wife Kathy. Jacques is very much chef in the kitchen, the figurehead for his flagship restaurant Cuisine du Temps in Melbourne, Australia. He is always finding challenges for himself - researching new cooking techniques, approaches, and equipment for better results and something new. He has an aptitude for blending the old with the new and his innovative and modern approach to cooking continues to win accolades for the restaurant. Many regard him as the most consistently balanced yet curiously daring chef Australia has yet seen. Cuisine du Temps is affiliated with the Relais Chateaux collection of prestigious hotels and restaurants - some of the finest in the world.
Jacques Reymond
Chef, restaurateur and consultant, Jacques Reymond successfully ran his eponymously named, Age Good Food Guide Awards Three Hat restaurant in Melbourne, Australia for 26 years. Consistently winning accolades and recognition for his contemporary cuisine and high-end dining establishment. Presently, Jacques maintains a selection of hospitality consultancies, including exclusive Turtle Island Resort in Fiji and Nanuku Fiji, to which he travels every few months. He is also a regular on cooking shows such as Masterchef and Secret Recipes. Jacques Reymond continues to be involved in the culinary world, imparting his secrets on many budding chefs, and brings people together in a celebration of modern cuisine. With his children Jacques owns Bistro Gitan and recently opened L’Hôtel Gitan.
