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Relais & Châteaux
Member since 2000

La Bastide Saint-Antoine
Restaurant of a Grand Chef Relais & Châteaux and hotel in the country

48, avenue Henri-Dunant
06130 Grasse (Alpes-Maritimes)
France
Tel. : + 33 (0)4 93 70 94 94
Fax : + 33 (0)4 93 70 94 95

E-mail : saintantoine@relaischateaux.com
Website : http://www.jacques-chibois.com
Owner and Grand Chef Relais & Châteaux: Jacques Chibois
Maître de Maison: Mehdi Rezki


Open all year

Jacques Chibois

Jacques Chibois Grand Chef Relais & Chateaux

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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.



THE UNIVERSE OF JACQUES CHIBOIS

My blog “La Bastide Saint-Antoine Jacques Chibois”


Click here to visit my blog

Les Rendez Vous du Printemps 2013 à La Bastide Saint Antoine - on 14 April 2013
Jacques Chibois et toutes les équipes de La Bastide Saint Antoine vous proposent des rendez vous incontournables pour célébrer le Printemps et ses nouvelles saveurs…. En famille ou entre amis, Le Dimanche 30 Mars, La Bastide  vous ouvre ses portes … Continuer la lecture →

Jacques Chibois en cuisine pour le 3ème Dîner des Grands Chefs à Londres - on 7 April 2013
Après Versailles et New York, les Grands Chefs Relais & Châteaux choisissent Londres pour le 3ème Dîner des Grands Chefs annuel : ?All the World's a Kitchen by the Thames?   Le 22 avril 2013, les plus grandes stars du … Continuer la lecture →

Un Dîner d'exception le Vendredi 15 Mars 2013 - on 4 April 2013
Le mois de Mars annonce l’arrivée du printemps et ses nouvelles saveurs…. A la Bastide Saint Antoine, notre Chef étoilé, Jacques Chibois, met à l’honneur cette nouvelle saison dès le Vendredi 15 Mars 2013 en concoctant une Menu d’exception autour … Continuer la lecture →

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1 800 735 2478

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