Private chef
Touraine, South of France, Switzerland
I cook generous, refined Mediterranean food at your place. You stay at the table with your guests.
You host, I take care of the cooking.
From the market to service at the table. All that’s left for you is to spend the evening with your guests.
The private dinner
At your place, for one evening. A menu written for the occasion, plated or served to share.
- Who it’s for
- A birthday at home, friends to entertain, clients to invite, a dinner for two.
- How it works
- We talk about the occasion and what you and your guests like, then I write you a menu.
- On the day, I arrive with the produce and set up in your kitchen.
- I plate and serve at the table.
- Guests
- From dinner for two to a long table: service adapts to the number of guests.
The details, The private dinner
- Who it’s for
- A birthday at home, friends to entertain, clients to invite, a dinner for two.
- How it works
- We talk about the occasion and what you and your guests like, then I write you a menu.
- On the day, I arrive with the produce and set up in your kitchen.
- I plate and serve at the table.
- Guests
- From dinner for two to a long table: service adapts to the number of guests.
The stay
Villa, holiday home, chalet: I cook for you throughout your stay, from market to dinner.
- Who it’s for
- Families and friends together for the holidays who want to enjoy the stay without thinking about meals.
- How it works
- Together we choose the meals I take care of: lunches, dinners, sometimes breakfasts.
- I shop at the market day by day and cook what the region has to offer.
- Menus change every day and follow what the house feels like.
- Guests
- For the whole house, children included, from a few days to a week or more.
The details, The stay
- Who it’s for
- Families and friends together for the holidays who want to enjoy the stay without thinking about meals.
- How it works
- Together we choose the meals I take care of: lunches, dinners, sometimes breakfasts.
- I shop at the market day by day and cook what the region has to offer.
- Menus change every day and follow what the house feels like.
- Guests
- For the whole house, children included, from a few days to a week or more.
On board
Yachts and boats: galley cooking that keeps the taste of the coast.
- Who it’s for
- Owners and charterers of yachts or sailing boats, for a day at sea, dinner at anchor or a cruise.
- How it works
- The menu is designed for the galley: little space, and service that follows the sailing.
- I take care of provisioning before departure, with produce from the coast.
- Lunch at anchor, dinner in port, or several days on board.
- Guests
- Depending on the size of the boat and its galley.
The details, On board
- Who it’s for
- Owners and charterers of yachts or sailing boats, for a day at sea, dinner at anchor or a cruise.
- How it works
- The menu is designed for the galley: little space, and service that follows the sailing.
- I take care of provisioning before departure, with produce from the coast.
- Lunch at anchor, dinner in port, or several days on board.
- Guests
- Depending on the size of the boat and its galley.
The event
Birthdays, family celebrations, intimate private dinners, four-hands menus.
- Who it’s for
- Individuals, families or companies marking a date, among close friends or around a long table.
- How it works
- We start from the occasion and the venue to build a menu, from aperitif to dessert.
- For large tables, I bring a team for the kitchen and the floor.
- I can also cook four-hands, for instance with Alexis (Pinxo), who I’ve cooked with for ten years.
- Guests
- From a handful of guests to a large reception, priced on request.
The details, The event
- Who it’s for
- Individuals, families or companies marking a date, among close friends or around a long table.
- How it works
- We start from the occasion and the venue to build a menu, from aperitif to dessert.
- For large tables, I bring a team for the kitchen and the floor.
- I can also cook four-hands, for instance with Alexis (Pinxo), who I’ve cooked with for ten years.
- Guests
- From a handful of guests to a large reception, priced on request.
The day, from your side
Say dinner’s served at 8pm. Here’s how your day goes, and everything you won’t have to do.
10am
The market
I shop from producers and at the market. You have nothing to buy and nothing to put away.
4pm
I arrive
With the produce and my equipment. You show me the kitchen, then the house is yours again.
6pm
The kitchen comes alive
Cooking, sauces, mise en place. You take your time to get ready.
8pm
At the table
Your guests arrive, the aperitif goes round, then dinner is served at the pace of the table.
10.30pm
Dessert
Desserts and sweet things. I come to the table to say hello.
11.30pm
I leave
The kitchen is clean and tidy. All that’s left for you is the evening.
Who does what
Every service is priced on request, after a first conversation, and your quote sets out what’s included in black and white.
I take care of
- The menu, written for the occasion and adjusted with you
- The shopping, from producers and at the market
- Cooking on site, plating and serving at the table
- My own cooking and plating equipment
- Leaving the kitchen clean and tidy
You provide
- An equipped kitchen: hob, oven, fridge and a worktop
- Plates, glasses and table linen, or their hire if needed
- Drinks and wine
- Travel and, if the place is far, accommodation: both appear in your quote
Every place has its kitchen
I learned my trade in very different kitchens, across fine dining, pastry and restaurants, in France, Switzerland, Guadeloupe and the South. Walking into a kitchen I don’t know is part of the job.
The villa kitchen
I often discover it on the day. A few photos beforehand are enough to know what to bring, and I write the menu around the oven and the hob.
The galley
Little space, a rolling sea, no market offshore. The menu is designed for the boat’s kitchen, and part of the preparation happens ashore.
Shopping and provisioning
The shopping for one dinner, or provisioning for several days before a trip at sea or a stay far from everything.
Local produce
Fish from the coast, vegetables from Touraine, cheese from the Alpine pastures: I cook what the region offers when I’m there.
What happens at your table stays there
Having a chef over means opening your home. Here’s my commitment, in writing:
- I never photograph your home or your guests without your consent.
- Nothing is posted on my social media without your written consent.
- Your names, your address and the occasion stay between us.
- If you wish, I sign a confidentiality agreement before the service.
Your questions
A question I haven’t answered? Message me and I’ll reply.
Who does the shopping?
I do. I choose the produce from producers, at the market and from local artisans, and bring it on the day. Its cost is built into your quote.
Do I need to provide plates or equipment?
I bring my own cooking and plating equipment. I work with the plates and glasses of the house; if some are missing, for a large table for instance, I tell you what to hire.
Is table service included?
Yes, I plate and serve. For a large table, I come with one or more people for service; we plan it together in your quote.
Allergies, diets, children: how do you handle them?
Tell me from the first conversation: allergies, intolerances, diets, what your guests don’t like. The menu is written accordingly, and I can make separate plates for children.
How far in advance should I book?
As early as possible, especially in summer in the South, and even more so for a stay or an event. For a date coming up soon, write anyway: I’ll tell you straight away if it’s possible.
Do you travel outside these regions?
I’m based in Tours and work mostly in Touraine, the South of France and Switzerland. Elsewhere is possible depending on the project: travel and, if needed, accommodation appear in your quote.
How many guests can you cook for?
From dinner for two to a long table. Depending on the number, we choose the style of service (plated, sharing dishes, buffet) and I bring help if needed.
Can we choose the menu?
Yes. I suggest a menu written for the occasion, around the market and the season, and we adjust it together until it feels like yours.
How much does it cost?
Every service is priced on request, after a first conversation: the price depends on the menu, the number of guests, the place and the service. Booking terms, deposit included, are set out in your quote.
What about the kitchen afterwards?
I leave it clean and tidy.
Tell me where, when and for how many
A date, a place, a number of guests: that’s enough to start. We’ll build the rest together.