A Cuisine Made of Fragrances with Chef Jacques Chibois in Grasse

It’s in the countryside, in a magnificent 18th-century farmhouse with a view over the sea, the Esteral Massif and the bay at Théoule, that Jacques Chibois presents his cuisine with its delicately perfumed floral touches. What could be more natural when you find yourself in Grasse, the capital of perfume ?
By Claire Vincent

This estate – made up of typically Provençale dry-stone wall terraces where more than 1,500 ancient olive trees are planted – and its location too, in the heart of the perfume capital, quite naturally influenced this great chef’s cuisine, which demonstrates in each of his fragrant and tasty dishes that simplicity and creativity are not a contradiction, but on the contrary, complement each other… A happy balance, which composes a colorful and floral scene for each dish. Because in Jacques Chibois’s cuisine, flowers have their place, just like spices and herbs.

On the spring menu, he marries truffles with the first morel mushrooms, or a salad of shredded asparagus, small calamari and artichoke, fava beans and new potatoes with olive oil and basil… Truffles and olive oil being the two products that he is particularly fond of, because they link him up with his past.

Originally from the Limousin region, with roots in the Perigord, his mother always told him that having been born with a truffle on a Limoges plate in his hand, he couldn’t be anything else but a cook!

And so it was that after completing his apprenticeship with important Michelin-starred chefs during a tour of France that lasted a number of years he became a chef, took care of Michel Guérard’s television programs and ran prestigious establishments in Cannes. As his wife is originally from the French Riviera, he chose to settle down there and opened La Bastide Saint Antoine in 1996 in the heart of an olive grove.

A magnificent project, which some find crazy… but nothing is better than liberty for continuing to create, and Jacques Chibois has won his gamble. Relais & Châteaux and Relais Gourmand, his hotel, his restaurant and his talent have been recognized: two Michelin stars, 4 points from Gault & Millau, 4 stars from Bottin Gourmand and two stars from Pudlo!

Since this chef with the artist’s soul has managed to completely soak up the Riviera terroir, working with produce from the south without any preconceptions, as if it was exotic produce, which it is for him, coming as he does from the center of France. With sensitivity, he invents his sun-filled cuisine, not hesitating to offer candied vegetables for dessert, or sweet olives… A pioneer, he has influenced Mediterranean gastronomy.

Discover 
La Bastide
Saint-Antoine
48 Avenue Henri-Dunant
06130 Grasse
T 04 93 70 94 94
www.jacques-chibois.com
A Cuisine Made of Fragrances with Chef Jacques Chibois in Grasse
A Cuisine Made of Fragrances with Chef Jacques Chibois in Grasse
Jacques Chibois.
Photography : José Nicolas
A Cuisine Made of Fragrances with Chef Jacques Chibois in Grasse
A Cuisine Made of Fragrances with Chef Jacques Chibois in Grasse
Relais & Châteaux and Relais Gourmand, his hotel, his restaurant and his talent have been recognized: two Michelin stars, 4 points from Gault & Millau, 4 stars from Bottin Gourmand and two stars from Pudlo !
Photography : José Nicolas
A Cuisine Made of Fragrances with Chef Jacques Chibois in Grasse
A Cuisine Made of Fragrances A Cuisine Made of Fragrances with Chef Jacques Chibois in Grasse
Since this chef with the artist’s soul has managed to completely soak up the Riviera terroir, working with produce from the south without any preconceptions, as if it was exotic produce, which it is for him, coming as he does from the center of France.
Photography : José Nicolas

Latest articles

Recipe 1 - Provence. The Best Recipes – Navette Biscuits

Recipe 1 - Provence. The Best Recipes – Navette Biscuits

Shaped like small boats, these biscuits are typically served at Candlemas, on February 2. They commemorate the arrival of the Three Marys to the Camargue by boat. And if all over France, we eat pancakes on that day, in Marseille we munch on Navettes.
Mathias Bettinger’s White Truffle Tagliatelle

Mathias Bettinger’s White Truffle Tagliatelle

With pride of place this season, the white truffle is prepared in so many ways to satisfy the most demanding palates. Mathias Bettinger, Chef at the Château des Alpilles, divulges an original recipe that pairs the famous "white gold" with delicious homemade tagliatelle, in the spirit of his Mediterranean cuisine.
The Revival of the Apothecary

The Revival of the Apothecary

This bygone profession is making a comeback today in response to the public’s growing enthusiasm for nature’s many virtues, especially those of plants.