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Thomas Woods is the Head Sous Chef at the infamous culinary institution that is Jacques Reymond, located in Prahran, Melbourne.
Thomas Woods is the Head Sous Chef at the infamous culinary institution that is Jacques Reymond, located in Prahran, Melbourne. Thomas Woods has always liked cooking and it has always been a big part of his life. He has had a love of simple home food from a young age and started his professional culinary journey with an apprenticeship at 17, and since 2005 he has been fulfilling his desire to work with fine dining by working at Jacques Reymond.
He credits working with working with Reymond as something that has influenced him heavily. Reymond has got a hard attention to detail, if something is not good enough, you can guarantee it will get thrown away. Thomas believes that working with Reymond, you must put in the same time, dedication and energy into your food.
But what makes the perfect macaron; Marcus believes it’s a shine, elegance, a balance of flavours and of course a perfect ganache. The macaron fits in well with Melbourne’s ever-expanding food scene, and the macaron can always give you a surprise. Marcus, with his softer side, considers the macaron as a beautiful accompaniment with a glass of champagne with your significant other.
At Jaques Reymond, the most popular macaron is the classic pistachio, simple and elegant, linking right back with the philosophy at Jaques Reymond.