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Cuisine Du Temps


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About the Author

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.

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