Grand Chef Relais & Châteaux Jacques Chibois describe his cuisine as “created with flavors, fragrances, and lightness. It is also personalized, elegant, simple, precise, and leaves ample room for pleasure, taste, and beauty.” His inspiration comes from the terroir that his restaurantLa Bastide Saint-Antoine lies in: Provence.
Having completed his culinary training Chef Chibois went on – with the support of his mother – to gain experience in the best kitchens in France, notably withJean Delaveyne, Roger Vergé and Louis Outhier.Most importantly, he met with whom he worked for for five years after his apprenticeships. In 1981 he became chef at Royal Gray, the first starred restaurnat in Cannesat theGray d’Albion Hotel.
In 1996 Chef Chibois opened his own restaurant,La Bastide Saint-Antoine. Here he has mastered the art of simplicity within his cuisine. Here he has been awarded – amonst a plethora of accolades – two Michelin stars.
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.
- 2 Michelin stars
- Best Chef of the Year 1997
- 4 stars | Bottin Gourmand
- Chevalier de L’Ordre du Mérite, 2002
- 4 Toques |Gault & Millau
48, avenue Henri-Dunant
+ 33 (0)4 93 70 94 94