La Bastide Saint Antoine

Chef Jacques Chibois' cuisine emphasizes seasonal ingredients and meticulous preparation. His menu highlights the produce of Provence, allowing local flavors to take center stage with simple, precise dishes. The experience is backed up by an extensive wine list compiled by the head sommelier, winner of the Gault et Millau Gold award in two thousand thirteen and the Philippe Faure-Brac award in two thousand fourteen. The cellar boasts over one thousand six hundred references, with a strong emphasis on Provence wines, alongside renowned producers from other regions of France.

Customers can also take part in tastings guided by sommeliers who speak French, English and Japanese. Jacques Chibois has received several awards for his work, including Chevalier de l'Ordre du Mérite et des Arts et des Lettres, Victoires des Chefs d'Entreprises de la Côte d'Azur and Maître Restaurateur. For lunch and dinner, the dining room and terrace host a menu shaped by his longstanding approach to Mediterranean cuisine.

Depending on the season, several of his well-known dishes feature on the menu. These include glazed garden citrus served with Kristal caviar, pan-seared foie gras with artichoke cream and lobster paired with orange pulp, olive oil and basil. Other examples include a truffle dome served with a warm artichoke and baby spinach salad, roasted veal fillet with truffle potatoes, Mediterranean sea bass and a vacherin dessert. Guests interested in the chef's approach to regional cuisine can also consult his books La Provence comme l'aime and Saveurs et parfums de l'huile d'olive, available from the hotel boutique.