Born in Limoges in 1952 to mill owner parents who welcomed farmers looking for flour to their table d’hôtes, Jacques Chibois developed a taste for wonderful produce. After his farming studies, he soon learned his future career path, with the support of his mother, and he started an apprenticeship at a Michelin starred restaurant near his home town.
Now sure of his calling, Jacques Chibois started to travel around France in 1974, allowing him to work with some of the most famous Michelin starred chefs, including Jean Delaveyne, Roger Vergé, and Louis Outhier - chefs who he worked with for a year each on average.
His travels around France allowed him to meet Michel Guérard, who he worked with for five years after completing his apprenticeship. He was responsible for all of his television programmes in Paris.
During his military service, he worked as the private chef for a 4**** General, leaving the army as a Staff Sergeant. He then led kitchens at Club REGINE's in Paris, New York and London, as well as hosting private dinners at Ministries.
In 1981, Jacques Chibois became Le Royal Grey Chef at the Grey d’Albion hotel, which was the first restaurant in Cannes to have 2 Michelin stars, 4 Gault et Millau 'toques’ and Chef of the Year.It was noted as the best restaurant in the Gault & Millau guide. Jacques Chibois supervised this collection of 4 restaurants and organised opening and closing dinners at the Cannes Film Festival.
After 5 years of research, in 1996 Jacques Chibois bought a Provençal country house nestled in an ancient olive grove, in the style of the Colombe d’Or in St Paul, which represents the Côte d'Azur way of living. In 1997, the chef obtained 2 Michelin Guide stars and 4 Gault & Millau Guide "toques" in 2010. His flavourful, aromatic and light cuisine lifts the spirits and delights in the heart of Provence.
In this timeless location, as put so well by the food critic Gilles Pudlowski "this expert tutor is happy to present the food as he sees it, telling us about His Provence through the seasons, filling up our senses with a series of sublime dishes which form a happy symphony! "
Would you like to have a unique experience with a Michelin starred chef? Jacques Chibois invites you to spend a day at his side in the kitchen. You will work as part of a group, moving from one station to another.
You will move from observation to practice...as you wish, discover what you really want to do in the heart of La Bastide Saint-Antoine’s kitchen.
The bravest visitors will have the chance to accompany Jacques Chibois to the market.