Jean-Paul Bruneteau facts for kids
Jean-Paul Bruneteau is a French-Australian chef and author. He is known for being a pioneer in creating real Australian cuisine using special ingredients from Australia's native plants.
Born in France in 1956, Jean-Paul moved to Australia with his family in 1967. He started his cooking career as the Chief Cook on a ship called the MV Australian Venture. Later, he worked in the kitchens of the famous Sydney Opera House.
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Opening Australian Restaurants
In 1984, Jean-Paul Bruneteau opened his first restaurant, Rowntrees, The Australian Restaurant. He started it with his business partner, Jennifer Dowling, in Hornsby, Sydney. This restaurant was the very first 'Australian' restaurant listed in the Yellow Pages phone book.
Discovering Native Ingredients
Jean-Paul loved to try new things in his cooking. He worked with small local suppliers to get unique native ingredients, also known as bushfood. These included fruits like riberry and Illawarra plum. He also used spices like Dorrigo Pepper and lemon myrtle, and vegetables like tetragon (which is also called warrigal greens). Another important ingredient he used was Wattleseed.
International Recognition
In 1988, Jean-Paul Bruneteau won a gold medal at the Second International Cooking Festival in Tokyo, Japan. He won for 'The Most Original Cuisine'. Here, he created his famous dish, 'The Rolled Wattleseed Pavlova'. He developed this unique dessert with help from the Australian Egg Corporation.
Tribute from a Master Chef
In 1989, a very famous French chef named Paul Bocuse visited Australia. He praised Jean-Paul Bruneteau for his important work in developing a true Australian style of cooking.
New Ventures and a Book
In 1991, Jean-Paul and Jennifer Dowling opened another restaurant called Riberries - Taste Australia. This restaurant was located in Darlinghurst, Sydney.
In 1996, Jean-Paul shared many of his cooking ideas and experiences with bushfood in a popular book. The book was called Tukka, Real Australian Food and it won awards.
Cooking in Paris
After his success in Australia, Jean-Paul moved to Paris, France. There, he became the chef at two restaurants that had an Australian theme: the Bennelong and the Woolloomooloo.
Recently, Jean-Paul Bruneteau has returned to Australia. He is still a very important part of Sydney's exciting food scene.
See also
- Bushfood
- Wattleseed
- Riberry
- Illawarra plum
- Dorrigo Pepper
- French Australian
