→ JACQUES CHIBOIS COOKBOOKS - BASTIDE SAINT ANTOINE RESTAURANT - OFF WEB

“My cuisine is created with flavors, fragrances, and lightness. It is also personalized, elegant, simple, precise, and leaves ample room for pleasure, taste, and beauty.

It is unforgettable cuisine, food one would like to share as a way of conveying a certain, very special way of life.”

> Learn more about Jacques Chibois’ career and the many distinctions he has received... (115Kb, PDF)

Langoustine Papillon in Orange Pulp Emulsion with Olive Oil and Basil
New Wave Mediterranean Bass with Vanilla Olive Oil
Strawberries Simmered in Mulled Wine, Olive Oil Ice Cream.

> See our full menu... (102Kb, PDF)

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> Discover the entire bibliography from Jacques Chibois... (131Kb, PDF)

Rediscover a legendary region: Provence, from the Rhône to Côte d'Azur

Between historic or cultural anecdotes, Jacques Chibois delivers about forty recipes and councils.

« la Provence comme on l’Aime »
Jacques Chibois et Louisa Jones

Un fabuleux voyage à travers les oliveraies du bassin Méditerranéen conté par Olivier Baussan et savoureusement illustré par cinquante recettes inédites de Jacques Chibois.

« Saveurs et Parfums de l’huile d’Olive »
Jacques Chibois et Olivier Baussan

«La cuisine à l'Opinel »
Lagon Rouge

«Histoire des 50 meilleurs restaurants
de France »
Nicolas de Rabaudy

«Un Chef, un légume »
Marc Brunoy