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Μοnsieur Jacques Chibois, Welcome!
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We had the pleasure and honour to provide our hospitality to one of the most distinguished French Executive Chefs of our times, Mr. Jacques Chibois. Jacques Chibois is a passionate cook of the creative French cuisine inspired by the traditions of La Provence with exceptional distinctions in his resumé.
His restaurant, La Bastide Saint Antoine, in the core of the Grasse countryside and himself , have been awarded important prizes: honourable award Merit Chevalier in 2002, best cook of the year 2002 by the Guide Pudlo, chef of the year by Gault Millau, two stars by the guide Michelin in 1997.
In his three-hour workshop on Friday 25 February 2005, he demonstrated “mushroom soup with truffle and foam” which worked as a starting point of an untiringly interesting discussion of students and teachers on the new trends that dominate in the global gastronomy and shared little secrets for a successful career as a chef. For Jacques Chibois it only takes painstaking work and passion should someone want to work as a chef and excel in this work field.
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It is essential for the novice professional to travel extensively so as to be acquainted with new products that currently prevail in the world’s gastronomy. Also, he strongly emphasized the importance of every country’s cuisine identity and that he does not really believe, due to globalization, in the tendency for fusion cuisine. |
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