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Jacques Chibois
After initially studying agriculture, he quickly realised – thanks to the persuasive influence of his mother – where his true vocation lay and started working as an apprentice at a Michelin-starred restaurant near his home town.
Having decided to make cooking his career, in 1974 Jacques CHIBOIS set off on his travels around France. This permitted him, over the next few years, to work with the greatest of chefs: Jean DELAVEYNE, Roger VERGE, Louis OUTHIER, spending at least a year with each of them.
His tour of France eventually led him to Michel GUERARD, with whom he served the last five years of his apprenticeship. In Paris, he was put in charge of all of the master chef’s televised appearances.
During his military service, Chibois served as personal chef to a 4-star General. He left the army as Staff Sergeant and became Head of Cuisine at REGINE’s in Paris, New York and London. He was also assigned the task of preparing private meals for key politicians.
In 1981, Jacques Chibois became Head Chef at the ROYAL GRAY in the Gray d’Albion hotel. This was the first restaurant in Cannes to be awarded 2 Michelin stars and was cited in the Gault & Millau as Best Restaurant. There, he oversaw 4 restaurants, and organised the opening and closing dinners for the Cannes Film Festival.
In 1981, Jacques Chibois became Head Chef at the ROYAL GRAY in the Gray d’Albion hotel. This was the first restaurant in Cannes to be awarded 2 Michelin stars and was cited in the Gault & Millau as Best Restaurant. There, he oversaw 4 restaurants, and organised the opening and closing dinners for the Cannes Film Festival.
A charming 18th century Provencal country house, it became a member of Relais & Châteaux and Relais Gourmands in 2000.
Jacques CHIBOIS is a passionate chef with a penchant for poetry. He values above all else the simple things, art in all its forms or his way of seeing life. His love of creative cuisine is engendered by a wholehearted respect for the genuine values of the region. He has drawn great inspiration from the Provencal traditions that now surround him.
Having decided to make cooking his career, in 1974 Jacques CHIBOIS set off on his travels around France. This permitted him, over the next few years, to work with the greatest of chefs: Jean DELAVEYNE, Roger VERGE, Louis OUTHIER, spending at least a year with each of them.
His tour of France eventually led him to Michel GUERARD, with whom he served the last five years of his apprenticeship. In Paris, he was put in charge of all of the master chef’s televised appearances.
During his military service, Chibois served as personal chef to a 4-star General. He left the army as Staff Sergeant and became Head of Cuisine at REGINE’s in Paris, New York and London. He was also assigned the task of preparing private meals for key politicians.
In 1981, Jacques Chibois became Head Chef at the ROYAL GRAY in the Gray d’Albion hotel. This was the first restaurant in Cannes to be awarded 2 Michelin stars and was cited in the Gault & Millau as Best Restaurant. There, he oversaw 4 restaurants, and organised the opening and closing dinners for the Cannes Film Festival.
In 1981, Jacques Chibois became Head Chef at the ROYAL GRAY in the Gray d’Albion hotel. This was the first restaurant in Cannes to be awarded 2 Michelin stars and was cited in the Gault & Millau as Best Restaurant. There, he oversaw 4 restaurants, and organised the opening and closing dinners for the Cannes Film Festival.
A charming 18th century Provencal country house, it became a member of Relais & Châteaux and Relais Gourmands in 2000.
Jacques CHIBOIS is a passionate chef with a penchant for poetry. He values above all else the simple things, art in all its forms or his way of seeing life. His love of creative cuisine is engendered by a wholehearted respect for the genuine values of the region. He has drawn great inspiration from the Provencal traditions that now surround him.
Restaurant(s)
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Situated right in the heart of the Grasse countryside, La Bastide Saint Antoine dates f...0
