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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


Open all year

Jacques Chibois

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”


La Saint Valentin à La Bastide Saint Antoine - on 31 Feb 2012
Gastronomie, exception et envie de surprendre….. Comme chaque année, notre Chef Jacques Chibois propose aux amoureux un menu d’exception http://www.jacques-chibois.com/maj/pdf/Menu_de_la_Saint_Valentin_-_14_Fevrier_2012.pdf La Bastide Saint Antoine vous ouvre ses portes dans un cadre raffiné et romantique pour célébrer la Saint Valentin et … Continuer la lecture →

Menu « Truffes en Fête » - on 26 Feb 2012
En cette saison où la Truffe est à l’honneur, notre Chef étoilé ,Jacques Chibois, vous concocte de Janvier  à Mars  chaque semaine un menu spécial  « Truffes en Fête ». Ce Menu élégamment Truffé vous est proposé à 147 ?uros accompagné d’un … Continuer la lecture →

Un Chef Français à l'honneur au Festival Gourmet sur l'île de Sylt en Allemagne - on 22 Feb 2012
Pour la 13ème édition du 20  au 22 Janvier 2012 du Festival Gourmet sur l’île de Sylt en Allemagne un chef Français était à l’honneur pour la première fois. Dans le cadre des Relais & Châteaux, c’est également la première … Continuer la lecture →


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