Jean-François Bonnet is an award-winning Executive Pastry Chef and the founder of Brooklyn Born Chocolate. He is known for his expertise in confectionery artistry, combining artisanal techniques with creative flair.
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Not often enough, but a number of times through the years, my wife and I have enjoyed a few hours and a memorable meal at La Bastide Saint-Antoine. We have not yet stayed at the bastide inn but the restaurant and grounds are special memories for us. We live thousands of miles away, and after a hard day or more, we often wish together for a few hours of “restoration" in this sanctuary.
The delicious dishes are always creative in a way that makes them attractive, but more importantly, tasty, not chefy. Jacques Chibois is the only person who has ever been able to get my wife to actually enjoy beets. But then, we have always liked everything he cooks.
Unfortunately, the cheese tray tradition is becoming history in many fine French restaurants. I do understand why cost and waste have brought that about, but I regret it. We were happy to see that a magnificent array of fromages still appears at Bastide St Antoine during our recent visit. That was a great pleasure and proof that not all is lost. We missed the olive oil ice cream, but hopefully next time.
I recommend Bastide St Antoine to you and look forward to our own next visit.
While the hotel itself feels a bit tired and the staff can be somewhat aloof, the real reason to visit La Bastide de Saint-Antoine is its legendary restaurant. We first dined here 20 years ago and made the trip back specifically to see if the meal would stand up to our memories. It did. The dining experience is absolutely magnificent, offering an exceptional gastronomic meal that remains truly world-class. Best of all, it is set in the most beautiful, stunning garden filled with vibrant bougainvillea. It is worth the visit for the culinary magic and the gorgeous atmosphere alone.
1
Was really looking forward to staying here and trying their two star restaurant; however, after having had a reservation for months, they recently messaged us that they largely booked the hotel out for one of our nights for a private event and would prefer we reschedule / cancel & couldn’t serve us for lunch. Understand buyouts happen, but much more professional / common to accommodate existing guests vs. push them away.
1
Rats in the walls...
My wife & I attended the New Years eve dining experience with friends. We stayed at the hotel that night in room 4 'Chateau Neuf' We were awoken at 2-00 in the morning to tell- tale scratching and squeaking that we instantly recognized as rats - I searched the room and realised they were in the partition walls and ceiling. I reported the incident to Reception team who were to put it mildly underwhelmed!
There was no shock or sense of urgency and I literally had to insist I show them were the issue was located. When a member of Reception team eventually came to the room she said the problem was on a list of issues to be addressed when the hotel closed in a week. That made me realize they were already aware of the issue but happy to rent out rooms and serve food in the hotel. Given the room is 2 floors up from the garden then the rat infestation must have been long established.
I asked to speak to the manager Mr Chibois who wasn't there at 8-00am - I asked to speak to him at 9-30 he wasn't available - I wrote to him twice he has ignored me - I wrote to Relais Chateaux, who contacted him...still no response.
Reception without prompting discounted my breakfast off the bill.... I never asked them to do that, I wanted recourse from the manager to address rats in walls of my room. I'll await his response.. I have reported this incident to the appropriate agencies.
5
It was a spectacular dining experience. The setting is stunning views and the cuisine is refined and full of flavor. Service is attentive yet relaxed. Perfect.
