Jean-Paul Bruneteau|
Before owning his own restaurant in Paris, Jean-Paul’s previous Sydney restaurants took out Good Food Guide awards. He has earned widespread acclaim, accolades and distinctions for his cooking here and abroad, including top international cooking trophies. His stay in Europe saw him acting as honorary Executive Chef to the Australian Ambassador in Paris, and frequently called upon to devise menus for important diplomatic functions and VIP guests. His pioneering and influential book “TUKKA: Real Australian Food” (1996) astonished the world food book scene like very few before it: Judged a tour de force by the international food publishing and cookery cogniscenti it became an instant classic and the benchmark for others to follow. Along with being one of the prestigious European ICR TOP 10 Food Books of the Year, it was also the very first Australian Food book ever to take out the prestigious (US) IACP Julia child award, the Oscars of the massive world cookery book industry.
A February 2009 front cover Good Living feature on Australian Native foods marking the publication of a new book of recipes by longstanding friend and native foods producer, Juleigh Robins, freely acknowledged Jean-Paul’s towering role in establishing world-class culinary credentials for this cuisine. Her book generously pays homage to Jean-Paul and his book, both in tribute and by including one of his famous recipes. In late 2008, TUKKA was further honoured with an exceptional category distinction as ‘BEST OF THE BEST’ in the World Gourmand Award in Frankfurt over all other food books worldwide, and for the entire previous 12 years period.
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