i. Biography
Jacques Chibois is the Head Chef and figurehead of La Bastide Saint-Antoine in Grasse, France, where Provençal cuisine is both calling card and compass. In a region where the air can seem scented with herbs, citrus, and sun-warmed earth, his kitchen sits at the meeting point of place and craft: a restaurant, a city, and a culinary tradition brought into clear focus through his work. Chibois’s profile is concise, but the story it suggests is substantial—one of a chef whose identity is the landscape around him, and whose cooking speaks in the language of Provence with calm authority.
Where They Are Now
Today, Jacques Chibois is chef of La Bastide Saint-Antoine. The role places him at the center of the restaurant’s daily rhythm, shaping the experience from the stove outward and giving the house its unmistakable character. At La Bastide Saint-Antoine, his position is not simply operational; it is emblematic. As chef and figurehead, he stands for the style of the place as much as for the food itself, anchoring the dining room in a distinctly Provençal sensibility. That sense of place is part of the appeal: Grasse, with its historic associations and luminous southern light, provides a fitting setting for a kitchen that emphasizes elegance, freshness, and depth of flavor rather than excess. In this context, Chibois’s current role reads as the culmination of a focused career identity, one built around precision, seasonality, and a close attention to the pleasures of the table.
Signature
Jacques’s signature dishes include pan-fried foie gras escalopes with artichoke cream, roast veal fillet with truffle potatoes, oysters, caviar and smoked scallops, and superb lobster bouillabaisse with olives. The list reflects a chef who works fluently between richness and restraint, pairing luxurious ingredients with the grounded vocabulary of Provençal cooking. Pan-fried foie gras escalopes with artichoke cream suggests the sort of dish that relies on contrast: the silkiness of foie gras against the vegetal depth of artichoke. Roast veal fillet with truffle potatoes leans into warmth and earthiness, a plate that feels measured and composed. Meanwhile, oysters, caviar and smoked scallops bring a more bracing, briny register, while superb lobster bouillabaisse with olives nods toward the maritime traditions of the south, reimagined with confidence and polish. Taken together, these dishes sketch the contours of Chibois’s kitchen: luxurious but rooted, precise yet generous, and always attentive to the expressive possibilities of Provençal cuisine.
Profile updated July 2026
FAQ
Asked of Jacques
What is Jacques Chibois's current role?
As of 2026, Jacques Chibois is Head Chef and figurehead.
What is Jacques Chibois known for?
Provençal cuisine.
What recognition has Jacques Chibois received?
Michelin stars, two stars (1997).
