La Bastide Saint Antoine - Jacques Chibois

Nous sommes allés dîner à l'occasion d'un anniversaire, et nous n'avons pas été déçu. Promesse tenue tant au niveau gustatif que visuel .... personnel à la hauteur et service soigné ! Dommage que Monsieur Chinois ne vienne pas saluer ses clients à la fin du service. Je pense qu'il fait y aller au moins une fois !

Il luogo e' sempre meraviglioso, la terrazza raccolta con atmosfera quasi magica, ma per una stella Michelin mi aspettavo più attenzione.Servizio: Abbiamo dovuto chiedere due volte i tovaglioli e li hanno portati dopo aver servito il secondo. Cena. Antipasto "Fleurs de courgettes farcies de son risotto safrane' ecume de courgettes beurre, caviar Kristal grosse grain et poudre de sumac torrefie ". Troppi sapori, il risotto scotto e il caviale non si sposava con gli altri ingredienti; sembrava aggiunto solo per dare del lusso ad un piatto provenzale semplice.

Un déjeuner raté : boissons pas fraiches, un tiers des plats manquants dans le menu, service des boissons fatiguant car sans arrêt sur notre dos, desserts oubliés (arrivés à 12h45, nous n'avons eu notre dessert qu'à 15h20 après 45mn d'attente...) ... bref très décevant ! Mais Mr Chibois n'était pas là...

Moment culinaire très agréable dans un très bel endroit. Personnel fort sympathique et souriant. Service cadencé sans attente.

This was the best meal I have had anywhere in the past two years. Dinner, the creation of master chef Jacques Chibois, was quite superb, a wonderful combination of textures and flavours, beautifully presented and with immaculate service, save a struggle for water to be served. We avoided the tasting menus and chose a three-course a-la-carte. The starter was Fraicheur de Thon, elegant cubes of tuna toped with caviar and accompanied by a small vegetable minestrone. For the main course, my guest chose fish, St Pierre. I chose Dos de Veau. Both were exquisite. Wine can be ordered by the glass and we had excellent advice from the sommelier: St Aubin with the fish and Gevrey Chambertin with the veal. The dessert was elegant perfection, a Soupe de Fraises with tapioca pearls in a light lemon bergamot and accompanied by a miniature strawberry tart. At €220 a head including two glasses of champagne and service, it is not cheap, but if you compare the price with, say, opera seats at the Met in New York or Covent Garden in London, it is fair value for those whose wallets can stretch, for an evening of high culinary artistry. This was my third visit over the past ten years and the restaurant goes from strength to strength. Highly recommended.