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La Bastide Saint-Antoine.

Restaurant of a Grand Chef Relais & Châteaux and hotel in the country. France,Grasse

Jacques Chibois

Chef
La Bastide Saint-Antoine Grasse 06130

My mother was from Périgord and cooked very delicate food. My parents were millers in the Limousin region and cooked for the farmers who spent the day at the mill, waiting for their flour. I had such strong memories of it that I wanted to make it my profession.

I studied agriculture at university and then trained as an apprentice, first with Michel Fernand near Limoges, and later at the Pot au Feu in Asnières with Michel Guérard. My tour of France started with Jean Delaveyne Bougival, and I took over as chef at the Royal Gray in Cannes in 1982.

Michel Fernand instilled in me the love of a job well done. Michel Guérard taught me a new way of cooking. Jean Delaveyne gave me rigour and enthusiasm. Roger Vergé helped me to discover the cooking of the Mediterranean and a sense of celebration. Louis Outhier taught me how to cook delicately with a touch of the exotic. Gaston Lenôtre gave me a taste for sweet things.

At the age of 40, I decided I wanted to open my own restaurant to express what my teachers had taught me. After five years of research, I decided to buy an old Provencal farmhouse in grounds dotted with ancient olive trees just like the Colombe d'Or in St Paul, which expresses the art of living on the Côte d'Azur.

My cuisine tries to be light, creative, festive, colourful and healthy.


What was your most moving culinary experience?
Discovering Michel Guérard, who sparked a cultural revolution at the "Pot au Feu".

The most amusing kitchen incident you ever witnessed?
When I was working with Roger Vergé I burnt a crawfish and put it down the drain because I was afraid of being ticked off. My colleagues helped me pretend to hunt for it in the ovens to cover up my mistake. The investigation lasted five minutes and ended in a gale of laughter once I dared admit where the offending item was!

Your best piece of advice for amateur chefs?
Have a little snack at the market, then go home and get the whole family involved in making a dish with the best seasonal produce you can find.

My blog “La Bastide Saint-Antoine Jacques Chibois”


Soirée en Fête à la Bastide Saint Antoine : Champagne, Caviar et Langouste le Vendredi 13 Décembre 2013 - on 18 Dec 2013
  Vous avez manqué nos précédentes soirées en fête à la Bastide Saint Antoine?   Celle du Vendredi 13 Décembre n’est à manquer sous aucun prétexte!   Laissez-vous tenter par ce délicieux menu à base de produits rares et très … Continuer la lecture →

Soirée en Fête, Gibiers à Plumes & Truffes Blanches - on 30 Nov 2013
    Venez chasser simplement à la Table de Jacques Chibois! Le Perdreau gris, la Grouse, le Lièvre roux, le Canard Col vert, la Caille, la Faisane, le Pigeon ramier… Venez les déguster tous les jours à la Bastide Saint … Continuer la lecture →

Laissez-vous séduire par notre Soirée Champignons ! - on 18 Nov 2013
  La saison est lancée!   Comme chaque année, la Bastide Saint Antoine vous convie à ses soirées en Fête.   Ce Vendredi 18 Octobre 2013, venez déguster un Menu concocté par notre Chef étoilé Jacques Chibois autour des Champignons. … Continuer la lecture →


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