realizing this, jacques chibois went on an internship.restigious restaurant successfully passed it, and after that he studied in other equally respectable elite catering enterprises among jacques chibois's mentors, such recognized giants of haute cuisine as janda laveine rojaverge and louis-thia in 1981. i have become a chef myself. it's in one of the most famous cannes restaurants after having worked. there is not one year and making a name for himself. i finally decided to open my own restaurant every chef strives to have his place in town. grass is here with pleasure and has repeatedly dined with members of the kennedy family, musicians, the legendary rolling stones and many other famous people. coming to provence in search of tasty and healthy food. i would say that our cuisine is both fish and meat. it just depends on the season, in the winter we pick truffles, then the hunting season begins, so winter in provence is meaty, and summer is lighter food, summer is vegetables and fish and fish is idorado and sea bass is also a plain-look