Jacques Chibois : Portrait
 
 
Parcours du Chef

“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)

Jacques Chibois
Relais et Châteaux
A dessert of Jacques Chibois

Quelques plats
  • 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)

Reserve your online table

 
Bibliographie

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


The book La Provence comme on l'aime

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


The book Saveurs et Parfums de l'huile d'olive

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


The book La cuisine à l'Opinel
The book Histoire des 50 meilleurs restaurants de France
The book Un chef, un légume

«La cuisine à l'Opinel »
Lagon Rouge

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

«Un Chef, un légume »
Marc Brunoy


 
 
 
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JACQUES CHIBOIS - La Bastide Saint Antoine, 48 avenue Henri-Dunant - 06130 Grasse
Tel. : +33 (0) 4 93 70 94 94 - Fax : +33 (0) 4 93 70 94 95

info@jacques-chibois.com
 
 
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