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Jacques Chibois |
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| Born |
1952-07-22 Born: Limoges, FR |
| Career |
1971 - 1974: Training and years of moving in order to learn: Jean Delaveyne, Roger Verge, Louis Outhier
1974 - 1979: Michel Guerard
1980: Club Regine's, Paris, London, New York (Direction des cuisines)
1981 - 1996: Gray d'Albion, Cannes (Chef de cuisine)
1982: * Guide Rouge (Michelin)
1984: ** Guide Rouge (Michelin)
since 1996: Bastide St-Antoine, Grasse (Patron)
1997: ** Guide Rouge (Michelin) |
| Philosophy |
We cultivate the pleasures of the moment |
| Membership |
Relais & Châteaux |
| Awards |
1997: Chef of the Year, Gault Millau
2002: Chef of the Year, Guide Pudlo
2002: Médaillé Chevalier de l’Ordre du Mérite
2003-2004: International des Disciples d’Escoffier |
| Interesting tidbits |
La Bastide Saint Antoine has entertained the Kennedys and the Rolling Stones, amongst others. |
| Publications |
1: Saveurs et Parfums de l'huile d'olive. éditions Flammarion, 1999
2: La provence comme on l'aimes. édition Aubanel, 2004 |
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Bastide St-Antoine |
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| Address |
48, avenue Henry Dunant
06520 Grasse
France > Provence-Alpes-Côte-d'Azur > Alpes-Maritimes > Grasse
number of seats: 80
number of employees: 50
SKZ (Service Index) 0.500
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| Staff |
Chibois, Jacques (Chef de Cuisine)
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Phone
fax |
+33 (4) 93 09 16 48
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email
Homepage |
info ( at ) jacques-chibois.com
www.jacques-chibois.com |
| Opening times |
No days of rest |
| Prices |
Lunch Menu 53,- €
Senteurs Menu 130,- €
9 courses degustation menu 170,- €
10 course menu 190 €
price per course = 19.000 |
| Credit cards |
American Express, Diners Club, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank France
Total points |
19
94.2
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28
76.0
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20
73.5
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19
55.5
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| Restaurant guides |
Bottin "stars"
Champerard "points"
GaultMillau "points"
Michelin "stars"
Pudlo "plates" |
****
ccc
18
* *
OOO
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****
ccc
18
* *
OOO
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****
ccc
18
* *
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* *
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(19.0)
(18.0)
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(18.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
18.00 |
| class |
Outstanding |
| ERR Toques |
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| ERR Rank |
109 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for the strawberies with olive oil ice |
| Starter |
Le papillon de langoustines en chiffonade de basilic |
| Main dish |
Le dos de veau de lait du limousin déclinaison d'aubergines aux câpres sèches |
| Dessert |
Le croustillant de citron avec son sorbet à la mandarine |
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