Best RESTAURANTS near Nice, France: Truffles at “La Bastide Saint-Antoine”, Grasse

Today, we’re at “La Bastide Saint-Antoine”, a hidden gem located 30 minutes from the coast in the city of Grasse. It’s one of the best restaurants on the French Riviera, renowned for its exceptional chef Jacques Chibois, stunning terrace views, and a distinctive winter specialty: dishes infused with fresh local black truffles. This Bastide, by the way, is not just any random country house in the hilly hinterland - this is where the Kennedys spent endless summers, and Mick Jagger even spent a full year back in the 70s. Today, it functions as a hotel, which, of course, you’ll get to check out as well.

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Useful links & info:

La Bastide Saint-Antoine - https://www.jacques-chibois.com/en/
(48 Avenue Henri Dunant, 06130 Grasse)
📍https://maps.app.goo.gl/AuaXhP1rY6QBK...

RECIPE by Jacques Chibois (La Bastide Saint-Antoine)
“Mushroom Soup with Truffle Slices and Foie Gras”
(Le Fin Mousseux de Champignons aux Lames de Truffes au Fondant de Foie Gras Terrine)

Ingredients for 3-4 servings:

30g butter
50 g peeled shallots
200g button mushrooms
2 tablespoons of white wine
2 tablespoons of Noilly Prat (French vermouth)
100g crème fleurette (liquid cream)
1 pinch freeze-dried chicken stock
½ tablespoon of Porto (wine)
300g water
80g black truffles (tuber melanosporum)
100g of Foie Gras terrine (can be left out to turn the dish vegetarian; in that case also replace the chicken stock with vegetable stock!)
½ lemon

Preparation:

Melt the butter in a 1.5-2 liter saucepan over low heat. Add finely chopped shallots, turning them frequently to achieve an even blonde color, i.e., cook for 5 minutes.
Then, add the washed and sliced button mushrooms and simmer gently for 3 to 5 minutes, stirring constantly.

Add the white wine and Noilly Prat, cook for 2 minutes, pour in the water, cream and a pinch of stock, then cook, covered, for 5 minutes after reaching a boil.

Peel the truffles with a small paring knife or vegetable peeler after brushing and washing them well. Add the peelings to the mushroom cooking mixture. Season with salt and pepper.

Pour this cooking mixture into a blender bowl and process on the highest speed for a few minutes.

Lightly recook the “mousseux” in a saucepan, boil with the Port wine and a few drops of lemon juice. Check the seasoning and whisk well to re-form the foamy texture.

Place the foie gras, cut into 1 cm cubes, on the bottom of a tureen or serving plate.
Carefully pour the soup over the foie gras and arrange very thin slices of truffle, ensuring they cover the entire top of the “mousseux”.

French truffle growers' union (Fédération Française des Trufficulteurs):
https://www.fft-truffes.fr/
Our region (SUD - Provence-Alpes-Côte d’Azur/PACA) is represented here:
https://www.fft-truffes.fr/fr/regions...
(and Michel Santinelli, president of the union in PACA, is the one explaining truffles in the field in this video ;-)

Oil Mill that we mention, “Huilerie Sainte-Anne” in Grasse:
https://huilerie-sainte-anne-boutique...


Images:
Clips of Mick Jagger and the Rolling Stones: thanks to “La Galerie de l’Instant” in Nice (  / lagaleriedelinstant  )


Music: https://www.audiohero.com/

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