Jacques Reymond restaurant

Jacques Reymond the restaurant and Jacques Reymond the man and chef were both utterly delightful and charming at my recent visit. On my trip to Melbourne I was so taken by my first dinner (sans camera) that I had a second dinner in the one week at Jacques Reymond but this time with my camera in tow. The second visit is the dinner of this post and was my opportunity to meet the man himself.

From the moment I arrived I was captivated, with a beautiful table set in the traditional French way, polished silver with fish knives and sauce spoons and fork tines turned down. On the first night I checked out the wine list on arrival, on the second there was no need. That evening started as the first, with a glass of 2002 Dom Perignon. Yes, that’s right it is available by the glass. I was already on the right path.

Light and tempting cheese choux beignets whet the appetite and then it began. The stunning unfolding of a truly international menu, French foundations in symbiotic synchronicity with Asian flavours and textures. The culinary world passed across my table. I marvelled at the genius that could create such dichotomy of complexity and simplicity together in each dish. The flavour progression amazed me. In the reading of the menu, one might think (as I did) that the rabbit and squid dish was an unusual choice to sit between the pork and the beef rump. Not at all Chef explained. The rabbit acted like a savoury palate cleanser.

A Taste of our Degustation Menu

Jaques Reymond has designed a unique menu featuring the finest of Australian produce to reflect the flavours of the season:

Tea-smoked chicken and watercress soup, potato foam and tempura wakame oyster azeite dende
2008 Bella Ridge Chenin Blanc, Swan Valley, WA

Gaspacho of tuna oriental style, dashi and pure natural tomato jelly, native Davidson red plum
2008 Pouilly Fume Tonelum, Loire Valley, France

Flavours of autumn: deep sea rockling with anchovy and coffee, Mount Buffalo hazelnuts and orange oil, saffron rouille dressing
2009 Toolangi ‘Jacques Reymond Selection’ Yarra Valley, Vic

Western Plains pork shabu shabu in masterstock, fresh pappardelle, Tasmanian wasabi espuma and ponzu juices
2008 Durandoi Grand Cru, St Emillon, Bordeaux, France

Gippsland white farmed rabbit and crispy squid, spiced walnuts and compresed apples, oloroso sherry vinaigrette
2008 Yabby Lake Pinot Noir, Mornington Peninsula, Vic

Wagyu beef rump and oyster sauce, eggwhite omelette of shark fin, grated daikon and chilli, our ketchup sorbet
2006 Dalwhinnie ‘Jacques Reymond Selection Cabernet’, Pyrenees, Vic

Iced coffee and chocolate martini, Tahitian vanilla, caramelised nuts

Deconstructed cheese cake: galette of fresh Gipplsand fromage blanc l’artisan, warm fruit pudding, mountain bush pepper berries ice cream
2006 Pressing Matters Riesling R139, Coal River, Tasmania

Coffee and petit fours

I was enarmoured. There is absolutely no wonder that this restaurant, chef and team are so highly acclaimed. To top it off the food was wrapped with the most marvellous service. Correct yet warm, polite yet friendly. All that I admire in a restaurant was delivered. Each table had each plate presented swiftly to all seated. Similarly all plates were removed in a timely precision. But best of all I experienced something I don’t remember seeing for a very long time. As the tables were cleared after guests had left and the new cloth replaced, the empty table was not reset that evening in the presence of guests at other tables in the restaurant. Such a joy to not have that extra little clatter of crystal and cutlery during the final moments of my own meal. Coming from Sydney, though I’m not a local, my choice for Armagnac and coffee to close was remembered from earlier that week. As with the mirrored start of Champagne, the second Jacques Reymond visit closed the circle and finished in the same way as the previous week, with a smile of complete satisfaction. Thank you, a very big thank you, Jacques Reymond and team for a truly sensational experience.

Jacques Reymond restaurant
78 Williams Road, Prahran VIC 3181 Australia
+61 3 9525 2178

Jacques Reymond on Urbanspoon

Tags: , , , , , , ,

Comments for this article

4 Responses to “Jacques Reymond restaurant”

  1. Simon Food Favourites says:
    April 8, 2011 at 2:55 pm

    the best thing about the dishes I liked last time I went was the cheese bread as the starter but couldn’t quite appreciate all the other dishes. the service was very good though and jacques himself was such a great speaker at a conference i attended in Melbourne.

    • Rebecca Varidel
      Rebecca Varidel says:
      April 9, 2011 at 12:11 am

      I’ve always adored that savoury choux pastry. Made it at home from when I was a teenager. I don’t know why people don’t do savoury choux more? Some of the combinations are brave and really take a deep knowledge by the chef of how flavours interact. On this menu I really loved the coffee pairing which was like a syrup with the fish. Amazing!

  2. Thermomixer says:
    April 9, 2011 at 11:26 am

    Good to see you had a great time. The Dom helps.

    The gougere have been a long time favourite to start and are never bad.

    http://twitter.com/#!/eatyourmeal does a great job helping bring Jacques ideas to fruition.

    One funny thing though. I remember Jacques attending the demo by Ferran Adria in Adelaide in 2001 & hearing him leaving saying “Jamais” to foam. I see 2 pics with foam. ;-)

    Respect though for a great team at JR’s. Need to go back soon.

    • Rebecca Varidel
      Rebecca Varidel says:
      April 9, 2011 at 12:24 pm

      that made me smile – there’s another pic I left out with foam. Yes Hayden Mcfarland @eatyourmeal does a grand job. agreed. which reminds me I’d better give him a tweet tweet that it’s up …

Leave a Reply