{"id":426,"date":"2013-09-18T13:59:30","date_gmt":"2013-09-18T13:59:30","guid":{"rendered":"http:\/\/frenchrivieratraveller.com\/blog\/?p=426"},"modified":"2013-09-18T14:08:54","modified_gmt":"2013-09-18T14:08:54","slug":"la-bastide-saint-antoine-jacques-chibois","status":"publish","type":"post","link":"https:\/\/frenchrivieratraveller.com\/blog\/la-bastide-saint-antoine-jacques-chibois\/","title":{"rendered":"La Bastide Saint Antoine Jacques Chibois"},"content":{"rendered":"
<\/div>
\"A

A tranquil garden setting.<\/p><\/div>\n

Jacques Chibois<\/strong> is the chef orchestrating this symphony of flavor at the fine five-star hotel, La Bastide Saint Antoine\u00a0<\/a>in Grasse<\/a>. Renowned among the culinary cognoscenti, La Bastide Saint Antoine is a powerful magnet drawing visitors up to the hills of Grasse otherwise known for its flowers and perfume. Ma\u00eetre Chibois<\/em> is firmly grounded in the terroir Grassois, <\/em>successfully integrating the heady aromas of Grasse with Proven\u00e7al products and produce. His dishes evoked the scent and colors of a flowery bouquet without actually using any flowers. Fortunately!<\/p>\n

The weekday lunch menu offers a wide choice of seven or eight starters, main courses or desserts which I think is important in this age when everyone is on some strange diet or another. Trying to cut down on high glycemic index whatever, I forsook the risotto appetizer with lobster and shrimp and ordered the Poitrine de Caille ti\u00e8de, sur leur Croustillant de Carottes et Courgettes de Nice, Safran\u00e9e \u00e0 la Cardamone,\u00a0<\/em>which is to say “warm quail breast on crusty carrots and zucchini perfumed with cardomom”.\u00a0 The small chunks of quail breast were lightly grilled on the outside while pink and tender on the inside. The cardomom and other mysterious flavors added just the vaguest whiff of exoticism without overwhelming the dish.<\/p>\n

\"Breast

Breast of quail starter<\/p><\/div>\n

My skinny companion went for the Le Mitonn\u00e9 de Homard, grosses Crevettes en Risotto de C\u00e8pes secs au Champagne <\/em>which I tasted and found extraordinary. “Isn’t the rice undercooked?” he asked. No, no! Risotto should be and rarely is al dente. <\/em>It was perfection.<\/p>\n

My quail was followed by a delightful Loup Sauvage po\u00eal\u00e9 aux Aubergines, zestes d\u2019Orange et F\u00e9vettes, Fondue de Tomate Basilic et huile d\u2019Olive, sauce Citron vert\u00a0<\/em>or “wild sea bass pan-cooked with eggplant, orange zest and fava beans with tomato, basil, olive oil and lime fondue”. The melt-in-your-mouth sea bass combined so surprisingly with the citrus-y flavors and the zesty tomato sauce.<\/p>\n

\"Wild<\/a>

Wild sea bass main course<\/p><\/div>\n

I’m not a partaker of pork but my companion was pleased with the Cochon accompagn\u00e9 de C\u00e8pes Saut\u00e9s, avec ses P\u00e2tes R\u00f4ties au persil, <\/em>Pain Perdu de C\u00e8pes Sauce El\u00e9gante de Tonka.\u00a0<\/em>Tonka? Tonka? What’s tonka? It’s a South American bean described as “the ingredient so good it has to be illegal” \u00a0<\/a>Often used in perfume (ya see?) the indescribable flavor\u00a0 is\u00a0 alone worth a trek to Grasse to try.<\/p>\n

But of course there was dessert. Most of the desserts used fresh fruit in contrasting flavors and adorned with chocolate or perfumed with nuts and spices. I couldn’t resist the strawberry souffl\u00e9 with sorbet. It was so light and fruity. The little selection of “post-desserts” to accompany the coffee was perfectly balanced to end the meal with just a touch of sweetness.<\/p>\n

\"Apricot

Apricot dessert<\/p><\/div>\n

The suggested wine for our choices was a white Sainte-Marguerite which went perfectly with all we had ordered.<\/p>\n

The service was friendly and the outdoor seating around a lawn was tranquil and conducive to fine dining.<\/p>\n

My only slight disappointment was not having something to nibble on with our champagne cocktail although the amuse-bouches <\/em>soon came and were entirely satisfactory.<\/p>\n

La Bastide Saint Antoine Jacques Chibois website.<\/a><\/p>\n

<\/div>","protected":false},"excerpt":{"rendered":"

Jacques Chibois is the chef orchestrating this symphony of flavor at the fine five-star hotel, La Bastide Saint Antoine\u00a0in Grasse. Renowned among the culinary cognoscenti, La Bastide Saint Antoine is a powerful magnet drawing visitors up to the hills of Grasse otherwise known for its flowers and perfume. Ma\u00eetre Chibois …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[12,4,29],"tags":[],"class_list":["post-426","post","type-post","status-publish","format-standard","hentry","category-around-nice","category-restaurants","category-french-riviera-travel-news"],"yoast_head":"\nLa Bastide Saint Antoine Jacques Chibois - French Riviera Travel News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/frenchrivieratraveller.com\/blog\/la-bastide-saint-antoine-jacques-chibois\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Bastide Saint Antoine Jacques Chibois - French Riviera Travel News\" \/>\n<meta property=\"og:description\" content=\"Jacques Chibois is the chef orchestrating this symphony of flavor at the fine five-star hotel, La Bastide Saint Antoine\u00a0in Grasse. 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