Hire a Private Chef at Home Today
Enjoy a customized culinary experience with a Private Chef in the comfort of your own home.





















Enjoy the experience
There is no more intimate restaurant than your own home, where you can be at ease with the people you care for. Now, you can bring the magic of a fine dining restaurant to your table, through talented chefs who will tailor a menu to your cravings.
Turn your home into a restaurant and indulge yourself with a unique dining experience at home.












How it works
Personalize your request
Receive menu proposals
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Book your experience
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Find your chef
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Top Personal and Private chefs
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More than 357800 guests have already enjoyed the experience
4.48 Chef
4.69 Food quality
4.64 Presentation
4.8 Cleanliness
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99918 menus personalized by our Private Chefs in France
Every occasion is unique - make sure you have the right chef and menu for it!








Focaccia à la truffe, proscuitto cotto, fromage taleggio, oignons balsamiques et miel
Tartare de saumon affiné à la betterave, crème de raifort, salsa de framboises et citron confit
Crudo de saint-jacques à l'avocat et au poivron vert, vinaigrette de fruit de la passion, citron vert et baies roses
Arancini au gorgonzola et à la courge musquée servis avec mayonnaise à la sauge
Mini bouchées de ciabatta avec burrata, mortadelle et pesto de pistache
Carpaccio de bœuf, sauce <<césar>> à la huître grillé et artichauts confites
Brioche au crabe et au curry rouge thaï avec ketchup à l'ananas
Raviolis aux homard, crème de baccala, raisin verte, ciboulette et huile de citron
Millefeuille de pommes de terre à la graisse de canard, foie gras, chutney d'oignons de roscoff, groseilles et noix
Crevettes géantes grillées, ail fumé et beurre au citron noir
Brasato al barolo à la piémontaise ( côtes levées de bœuf cuites lentement au vin rouge), crème de céleri-rave, salade de saison
Steak filet de bœuf, sauce estragon & moelle, légumes de saison grillées, crème de pommes de terre
Agneau à la salees (cuit lentement avec de l'eau de rose, de la mélasse, du romarin, de l'ail) servi avec une sauce au safran et au bergamote, purée de pdt, carrottes rôties
Fromages - 3 fromages de la saison servis avec pain, confiture et fruits
Dessert 1 - millefeuille à la hibiscus, framboise et chocolat blanc
Ou dessert 2 - entremet de chocolat mi-noir, poires et amandes
Ou dessert 3 - entremet chocolat noir, huile d'olive et fruit de la passion
Sucettes craquantes à la langoustine et au basilic
Bouchées de foie gras à la mangue et graines de pavot
Tartare de coeur de filet de saumon aux suprêmes d'agrumes et éclats de noix de cajou
Velouté frais de petits pois éclats de pistache et oignons croustillants
Magret de canard en tataki avec sa réduction aux zestes d'agrumes et riz basmati aux épices douces
Filet de bar snacké sauce vierge et légumes rôtis
Ananas rôti au caramel d'agrumes crème fouettée au rhum et graines de sésame torréfiées
Crémeux citron yuzu basilic sablés bretons
Huîtres fine de claire avec mignonette au champagne – fresh oysters from marennes-oléron, served with a classic shallot-champagne vinegar mignonette
Tartare de bar avec citron confit et caviar – delicate sea bass tartare with preserved lemon, crème fraîche, and a touch of caviar
Carpaccio de saint-jacques à l’huile de truffe – thinly sliced scallops drizzled with white truffle oil, pink peppercorns, and fleur de sel
Saumon gravlax à la fleur de sel et aneth – house-cured salmon with dill, lemon zest, and a dijon-honey dressing, served with blinis
Moules marinières au vin blanc et échalotes – classic mussels steamed in white wine, shallots, and herbs, finished with normandy butter
Ravioles de homard à la bisque – delicate lobster ravioli in a rich, creamy bisque reduction
Salade tiède de poulpe à la provençale – warm octopus salad with cherry tomatoes, niçoise olives, and herbes de provence vinaigrette
Soupe de poisson avec rouille et croûtons – traditional provençal fish soup, served with garlicky rouille and crispy baguette croûtons
Shrimp cocktail with garlic sauce
Loup de mer en croûte de sel avec sauce vierge – whole mediterranean sea bass baked in a salt crust, served with a light tomato and basil
Octopus mediterranean style
Dorade filet/olives/cappers/tomatoes
Zesty salmon grilled with baby potatoes
Apple tart tatin with vanilla ice cream
Chocakate fondant with vanilla ice cream
Coconut pannacota with mango and passion fruit
Lemon yuzu tart, lemon shortbread, dry meringue
Salmon toast with lemon
Greek salad in one bite
Hummous to share with vege
Sea bass carpaccio with seasning
Grilled salmon with sweet potato mouselline and grilled asparagus
Coconut sorbet served inside a real coconut
Lemon sorbet served in a natural lemon shell
Black angus beef carpaccio with fresh thyme, arugula, crushed aged parmeggiano and basil oil
Wild salmon carpaccio, lemon zest, chives, pepper, basil olive oil
Baby artichokes carpaccio, greens, toasted almond flakes, lemon zest, basil oil drizzle
Tuna tartar, avocado, white miso seasoning
Wild daurade ceviche royal
Spanish cold soup gazpacho with basil oil and croutones
Black angus beef steak sous vide, baked potatoes with aromatic herbs and garlic, chopped persil and red onion topped demi glace
Beef cheeks in red wine (french style stew), celery root pure, pickled red onion, red wine reduction sauce
Madagascar tiger shrimps pasta, bisque deep sauce, gremolata topping
Beef ragu fresh pasta, parmeggiano and basil oil drizzle
Octopus, baked potatoes, cherry tomatoes, arugula, basil oil drizzle
Baby artichokes fresh pasta with creamy garlic sauce
Sea bass or wild daurade royale fillet, aromatic herbs potatoes, avocado purée, basil oil drizzle
Cream cheese and blueberries galette with salty caramel topping
Lemon tart and charred merengue
Banana flambé with cognac and vanilla ice-cream
Cream brûlée/berries/mint
Chocolate mousse topped with pistachio and coconut flakes
Salmon tartare (or beet tartare for vegan), horseradish, raspberry & preserved lemon salsa
Scallop crudo (or avocado for vegan), passionfruit & lime vinaigrette, pink peppercorns
Truffle focaccia, paris ham, reblochon cheese, balsamic onions & honey
Brioche toast with shrimp russian salad and cured yolk
Mixed seafood ravioli, brandade sauce, grapes, chives & lemon oil
(reg / vegan) dauphinoise pithivier with potatoes, caramelized leeks & comté (or vegan cheese). served with a parsley sauce
Fennel, grape & olive tarte tatin with whipped pistachio goat's cheese (or vegan cheese)
Poached cod (or cauliflower for vegan) with choucroute beurre blanc sauce (or vegan butter sauce), roasted young potatoes, and grilled seasonal greens
Crispy duck leg confit (or grilled sea bass for 1 and crispy aubergine steak for 1), citrus-zucchini sauce & potato sardalaise
Beef cheeks au bourguignon (or braised mushrooms for 2), celeriac purée and seasonal salad
(reg/ vegan) pear tarte tatin with dark chocolate sorbet
(reg/ vegan) salted caramel crème brûlée with pear sorbet and chestnut ganache
(reg/ vegan) entremet of strawberry and pistachio
(vegetarian) gougères at comté cheese
(vegan) green asparagus steam cooked with coulis of piquillos and chips of sarrazin
(vegetarian) fresh velouté of peas with crispy oignons and pistachio
Bass filet with virgin sauce and basmati rice
For vegan people : gourmet quinoa tartare of tomatoes with vinaigrette at white balsamic vinegar and hazelnut oil and dried apricots
Roasted pine apple at citrus caramel and whipped cream at rhum and sésame seeds and wirhout cream for vegan guest
Dark chocolat fondant with sauce caramel beurre salé
French onion soup “au gratin”
Baked camembert cheese with herbs de provence, garlic and crisp french baguette
Ratatouille provençale, grilled bread, dipping sauce of bell peppers
French wild mushrooms soup purée
Wild salmon tartare, avocado, chives, basil oil dressing
Authentique french stew beef bourguignon
Sautéed salmon sous vide, green beans purée, zucchini spaghetti, basil oil
Chicken sous vide (most tender and flavorful ever) baby potatoes with rosemary and garlic, celery root purée
Lamb shanks, baby potatoes with aromatic herbs, grilled eggplants
Beef ragu fresh pasta, parmeggiano and basil oil drizzle
Sea bass or wild daurade royale fillet, aromatic herbs potatoes, avocado purée, basil oil drizzle
Crème brûlée
Lemon mentonais tart, merengue, lemon zest
Banana flambé with cognac and vanilla ice-cream, liquid chocolate topping
French apple pie with ice cream
Chocolate mousse topped with pistachio and coconut flakes
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.








About us
Founded in 2012, Take a Chef began with a deep belief that the best of the culinary talent should not be kept hidden behind the thick walls of a restaurant's kitchen; it should be allowed to shine at the one place where everyone enjoys the most treasured meals- one's own dining table.

TECHNOLOGY
We're focused on creating a seamless booking experience to foster personalization and connection between chefs and guests.
FOOD
We've curated a selection of chefs based on their expertise and passion to grant our guests access to every cuisine in the world.
HOSPITALITY
We turn chefs into hosts to build meaningful connections with their guests, from the first message till the final toast.
Trusted by industry leaders
With the combination of technology, food knowledge, and love for the hospitality business, we have been able to offer the only global solution in the market to provide high-quality private chef services at any destination, at any given time.










Take a Chef in France
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Types of services
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