Best Chefs – Jacques Chibois, Bastide Saint-Antoine

Jacques Chibois, is the star chef at the Bastide Saint Antoine in Grasse and one of the “Best Chefs” who takes us on a journey into the history of the most beautiful gastronomic.

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 with Jean Delaveyne, Roger Vergé and Louis Outhier. Most importantly, he met with whom he worked for five years after his apprenticeships. In 1981 he became chef at Royal Gray, the first starred restaurant of the Gray d’Albion Hotel at Cannesat.

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 – amongst a abundance of accolades – two Michelin stars.

• 2 Michelin stars
• Best Chef of the Year 1997
• 4 stars | Bottin Gourmand
• Chevalier de L’Ordre du Mérite, 2002
• 4 Toques |Gault & Millau