Cuisine Du Temps
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. His innovative and modern approach to cooking continues to win accolades for him and his restaurant. 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 Brulee 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.
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 Cathy. Jacques is very much the chef in the kitchen, the figurehead for his flagship restaurant Cuisine du Temp in Melbourne, Australia. He is always challenging his food, always researching new cooking techniques, approaches, and equipment for better results and something new. Jacque has an aptitude for blending the old with the new. His innovative and modern approach to cooking continues to win accolades for the restaurant, and many regard him as the most consistently balanced yet curiously daring chef Australia has yet seen.