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Plan my table
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Touraine · South of France · Switzerland

Beetroot seen from above on a white plate: beetroot cubes and dots, fresh cheese, black crumble, young shoots.

Mediterranean private chef, wherever you host.

Plan my table

One cuisine, two ways to share it: at your table, or in your restaurant’s kitchen.

Host

Sunny garden of a house in the South: lawn, shade of the trees, green shutters.

Private dinners, villas and holiday homes, yachts, events.

Private chef

Advise

Kitchen mise en place from above: young shoots, thinly sliced radishes, shredded herbs, seeds and strips of red onion in tubs, next to the pepper mills and knives.

Menus, recipes, technical sheets, food costs, organisation, teams.

Consulting

What comes to the table

A few recent plates, just as they reach the table.

Yuzu mille-feuille seen from above, golden tuiles and dots of cream, green marble.
Yuzu mille-feuilleAlmond financier and praline, yuzu mascarpone cream.
Fish crudo, orange gel dots, yellow flowers, green marble.
Citrus crudoRaw fish, citrus gel, flowers and young shoots.
Roasted carrots set on the labneh, sesame seeds and dukkah, on a dark plate, seen from above.
Labneh and roasted carrotsHeritage carrots roasted with honey and gentle spices, dukkah, olive oil.
A slice of foie gras terrine, spiced popcorn, young shoots and a dome of chutney, on a pale grey plate.
Foie gras terrineAged rum, spiced popcorn, banana chutney.
Waffle glazed with Suzette sauce, dots of mousseline cream and a quenelle of vanilla ice cream, in a dark bowl.
Waffle, Suzette styleSuzette sauce, mousseline cream and vanilla ice cream.
Open the menu book

One table, four formats

See the formats

How a dinner unfolds

Private chef in detail

  1. 10am

    The market

    I shop from producers and at the market. You have nothing to buy and nothing to put away.

  2. 4pm

    I arrive

    With the produce and my equipment. You show me the kitchen, then the house is yours again.

  3. 6pm

    The kitchen comes alive

    Cooking, sauces, mise en place. You take your time to get ready.

  4. 8pm

    At the table

    Your guests arrive, the aperitif goes round, then dinner is served at the pace of the table.

  5. 10.30pm

    Dessert

    Desserts and sweet things. I come to the table to say hello.

  6. 11.30pm

    I leave

    The kitchen is clean and tidy. All that’s left for you is the evening.

The chef sitting in front of a wooden wall, cap and black apron.

From the stove to your table

After years behind the stove, across fine dining, pastry and restaurants, in France, Switzerland, Guadeloupe and the South, I chose to cook where you host, and to support the people who run a kitchen.

The route

  1. France
  2. Switzerland
  3. Guadeloupe
  4. South of France
Meet the chef

Touraine, South, Switzerland

I work mostly between Touraine, the South of France and Switzerland, and travel for the right project.

  1. Touraine

    Based in Tours: private dinners, events, intimate tables.

    Winter 2025 menu for Maison Amour, a restaurant in Tours.

  2. South of France

    Villas and holiday homes, yachts, events.

    Two Sundays at Mémé Jeannette in Cosprons, with Alexis (Pinxo), September 2026.

  3. Switzerland

    Private dinners and events, project by project.

Somewhere else? Let’s talk.
Vitello tonnato seen from above, like a full moon.

Dinner at your place tonight?

Tell me about the occasion, the place and the number of guests. I’ll reply myself.

Plan my table

The logbook, on Instagram

@chef.ovatio
Plan my table