« la Provence comme on l’Aime » Illustrated 228-page book The starred chef Jacques Chibois joins Louisa Jones, devotee of the rich landscapes of Southern France, to rediscover Provence: from the Rhone to the Côte d’Azur. Rich in anecdotes, they revisit the places and produce that have inspired this celebrated chef. A true alchemist of flavour, Jacques Chibois blends aromatic plants, vegetables, flowers and other culinary treasures from the region. With about forty delicious recipes, this book is a celebration of the epicurean soul of the South. Grouped in themes, Chibois tells of his passion, and gives us his tips on cooking fish, the use of flowers, sauces and infusions, reading recipes, and using aromas…

« Saveurs et Parfums de l’huile d’Olive » 228 pages with illustrations This book follows olive oil expert, Olivier Baussan, on a fascinating trip through the olive groves of the Mediterranean basin. He invites us to dine at the table of Jacques Chibois whose cuisine is brimming over with all the perfumes of the Mediterranean. Jacques Chibois shares with us fifty of his cherished recipes, as yet unpublished – from the traditional oven-baked “pageot” with Sicilian olive oil (pandora fish) to the innovative “Madeleines” (shell-shaped tea cakes) with Provencal oil and pumpkin beignets (French doughnuts) with oil from Catalonia. The edition comprises over 50 photos.

BOOKS ON WHICH JACQUES CHIBOIS HAS COLLABORATED: (a selection)

• « Herbes de Provence » New Holland editions
• « Hotels de rêve en France » published by D-Publications
• « Les Restaurants de Palaces et de Relais & Châteaux » published by de Lodi
• « Assiettes du soleil en Provence Côte d’Azur » published by Imaye Graphic/Groupe AGIR
• « Le Tour du Monde en 80 toques » published by Universal Trading Company
• « Carnet de tables » published by Assouline
• « Rolands Gäster » published by Prisma
• « Max Havaalar – Livre de recettes équitables »
• « Les desserts d’enfance des cuisiniers », published by Saveurs et Harmonie
• « Les fabuleuses recettes du salon du chocolat » published by Michel Lafon
• « La mémoire des grands chefs sur les recettes de leurs aïeux » published by Minerva