Jacques Chibois is a renowned chef, passionate about the flavors of the Mediterranean and the Provençal terroir. With a career that transcends the boundaries of cuisine, he has been able to impose a refined culinary style, respectful of local products and inspired by the surrounding nature. Discover his career, his inspirations and his creations that make him one of the emblematic chefs of French cuisine.
History and career of Jacques Chibois
A Chef Inspired by Provence
Jacques Chibois grew up in Provence, a region rich in culinary traditions and unique ingredients. From a young age, he immersed himself in the local culture, drawing inspiration from the aromas and colors of the Provençal markets. After studying agriculture, he quickly discovered his path under the strong influence of his mother, and began an apprenticeship in a Michelin-starred restaurant near his hometown.
A Remarkable Journey
In 1974, Jacques Chibois undertook a culinary tour of France which took him alongside the greatest
French starred chefs. He worked there with gastronomy legends such as Jean Delaveyne, Roger Vergé and Louis Outhier. This career path especially allowed him to have a decisive encounter with Michel Guérard, with whom he perfected his art for five years, until the end of his apprenticeship.
During his military service, Jacques Chibois became the private chef of a 4-star general, thus obtaining the rank of Sergeant Major. After the army, he took over the kitchens of the prestigious Club REGINE'S, managing renowned establishments in Paris, New York and London, while organizing private meals for the Ministries.
In 1981, Jacques Chibois joined the Gray d'Albion Hotel in Cannes as chef of the Royal Gray , becoming the first chef to be awarded 2 Michelin stars in the city. The Royal Gray was then recognized by Gault & Millau with 4 Toques and the title of "Chef of the Year". Under the direction of Jacques Chibois, the complex, which includes 4 restaurants, became an essential reference for haute cuisine in Cannes, notably organizing the prestigious opening and closing dinners of the Cannes Film Festival.
The Bastide Saint-Antoine:
An Exceptional Restaurant in the Heart of Grasse
In search of independence and eager to fully express his vision of gastronomy, Jacques Chibois opened his own restaurant in Provence, in Grasse. La Bastide Saint-Antoine , housed in an old Provençal country house surrounded by century-old olive trees, quickly became a must-see for lovers of haute cuisine and local produce. This charming estate, which embodies the elegance and authenticity of Provence, offers breathtaking views of the hills of Grasse, creating an exceptional setting for a refined culinary experience.
A Cuisine Inspired by the Provençal Terroir
Jacques Chibois’ cuisine at La Bastide Saint-Antoine celebrates the flavors and local products of Provence. Each dish is designed to highlight seasonal ingredients, often sourced from local markets or grown directly in the bastide’s gardens. The chef favors aromatic herbs from the region, pure olive oil, and fresh Mediterranean products, reinterpreted with elegance and subtlety. This respect for the terroir, combined with uncompromising creativity, gives La Bastide Saint-Antoine a unique culinary identity, prized by gastronomes around the world.
Distinctions and International Recognition
Thanks to his authentic approach and exceptional talent, Jacques Chibois quickly earned major accolades for La Bastide Saint-Antoine. The restaurant was awarded 2 Michelin stars and received praise from renowned food critics. Under Jacques Chibois' leadership, La Bastide Saint-Antoine became a leading address, attracting an international clientele who came to enjoy exceptional cuisine in an enchanting setting. The chef also received numerous awards, including those awarded by Gault & Millau , consolidating his reputation on the global gastronomic scene.
Jacques Chibois's kitchen
Respect for Local Products
One of the fundamental principles of Jacques Chibois' cuisine is to enhance local products. From Mediterranean fish to fresh vegetables from Provençal farms, each ingredient is carefully selected for its quality and freshness.
The Search for Balance and Lightness
Jacques Chibois' dishes are distinguished by their delicacy and balance. Favoring light and subtle preparations, he enhances the natural taste of the ingredients by minimizing sauces and excessive seasonings.
A Committed Cuisine
Beyond technique, Jacques Chibois is committed to sustainable and environmentally friendly cuisine. He favors short supply chains and works closely with local producers, thus guaranteeing the quality and traceability of ingredients. This approach reflects his deep respect for the terroir and his desire to promote it through his cuisine.
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