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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

L'Hotel Gitan, Melbourne

"Retirement" is a relative term for Jacques Reymond.

A year after closing his long-running Windsor restaurant, he has teamed up with three of his children to open L'Hotel Gitan in a Prahran pub.

But Reymond won't be working the stoves in the open kitchen at the centre of the newly renovated hotel. Instead, he'll be writing the menu and keeping an eye on things while former Jacques Reymond chef Adam Smith leads the cooking charge, backed by two sous chefs from Reymond's fine diner.

"All of the focus is on the kitchen, a big open kitchen right in the middle of the establishment," explains Reymond. "People will be able to sit all around the kitchen at the same level as the chef, so that they'll be able to communicate easily."

The kitchen will feature a rotisserie big enough to cook a whole lamb à la broche and fit 16 chickens. There will be daily pie specials, sweet and savoury crêpes, and quality salumi sliced to order.

The pub, which formerly traded as Hotel Max, has been given a thorough makeover courtesy of architects SJB, with an emphasis on the building's Art Deco heritage, including the copper and brass detailing in the bar, the area around the kitchen and parts of the 45-seat dining room.

As at the family's Bistro Gitan in South Yarra, Reymond's daughter Nathalie will run the business side while sons Edouard and Antoine will be in charge front of house. "It has been a family dream to do something in an old pub for a long time," Antoine says. "We wanted to create what is already great about a pub, and expand on it further."

L'Hotel Gitan is due to open on 28 November, 32 Commercial Rd, Prahran, Vic, (03) 9999 0990.

Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.


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