Chef Angelique Deckers

Private Chef in Ramatuelle

I am an independent and creative chef whose primary goals are client satisfaction and culinary innovation. I believe that every dining experience should be unique, memorable, and tailored to the individual tastes and expectations of each guest.

My background includes studies in Travel and Leisure as well as Culinary Arts, providing me with a strong foundation in both hospitality and gastronomy. Fluent in Flemish, German, French, and English, I enjoy working with an international clientele and drawing inspiration from a variety of cultures and culinary traditions.

Since 2010, I have been providing private chef services under my own brand, La Cuisine d’Angelique, creating personalized dining experiences, private events, and exclusive culinary moments. My professional journey also includes 10 years of restaurant experience and 2 years working in a traditional auberge, where I refined my culinary skills and passion for hospitality.

As the author of a culinary book and an award winner in Mediterranean cuisine, I take pride in combining creativity, high-quality ingredients, and attention to detail in every menu I design.

I have also specialized in private catering and exclusive dinners in castles and prestigious venues throughout Belgium, delivering elegant experiences that blend exceptional cuisine with impeccable service.

My mission is simple: to create unforgettable gastronomic experiences where innovation, flavor, and hospitality come together to exceed every client's expectations.

For me, cooking is...

To take guests on a culinary travel to share unique moments around a table with family or friends and unknown tastings or unique creations to share

I learned to cook at...

Since my grandmother recipes,3 th génération All classique French recipes,sauces, Mediterranean influences due to travel and Vietnamese specializing

A cooking secret...

Very organized Spotless kitchen and respectful treatment of elements Nice team service and chef Specialized in Mediterranean cuisine and French fine

My menus

Mediterranean Sharing Experience

STARTER

Choose 1 dish

Artichoke spread with croutons

Tapenade

Triangles filled with pistachios and feta sirop of agave

Salted waffles smoked salmon and Boursin

FIRST COURSE

All inclusive

Salad with figs honey and fried goat cheese

Different coloured tomatoes burrata basil olive oil

MAIN COURSE

All inclusive

Dorade grilled mashed patatoes brocoli

DESSERT

All inclusive

Tiramisu of green tea infusion lemon strawberries and basil

Gold Bowl Edition

STARTER

All inclusive

Smoked earl mousse cucumber aneth olive oil

Grilled zuchinni goat cheese mousse cress

Pear vanilla -smoked duck cress

Small grey schrimps mayo herbs salad

FIRST COURSE

All inclusive

Salad of lobster apple and dressing

Ravioli of lobster zuchinni & bisque

MAIN COURSE

All inclusive

Grilled beef of butchers finest piece

Green beans

Patatoes herbs olive oil

DESSERT

All inclusive

Chocolat mousse Colombie chantilly

Coupe of strawberries chantilly

Mediterranean Share and care

STARTER

All inclusive

Raw vegetables with goat cheese chive dip/Blue cheese dip/aioli dip

Pissaladière

Avocado grey schrimps croutons quinoa

FIRST COURSE

All inclusive

Salad of agrumes smocked duck pinenuts or salad niçoise

Tomato Burrata basil

Vitello tonato

Quiche lorraine and salad ou quiche brocoli salmon

MAIN COURSE

Choose 1 dish

Sole meunière -mashed patatoes purée and vegetables & salad tarragon vinaigrette, grilled escalope veal, green beans salad or Grilled Green asparagus Parmesan

Dorade fennel lemon olive oil in oven & salad tarragon vinaigrette, grilled escalope veal, green beans salad or Grilled Green asparagus Parmesan

DESSERT

All inclusive

Strawberries elderflower basil

Tiramisu of clementines &amaretti

Home made sorbet of mango basil honey

Mediterranean creations

STARTER

Choose 3 dishes

Tartare of cucumber avocado apple elderflower vinegar and Prawns

Prawns salad -marinated Prawns with lemon thyme,herbs and garlic and Elderflower vinegar with Yuzu lemon

Platters to share with salted waffles filled with smoked salmon and Boursin &tapenade of black olives homemade &hummus &small quiche Lorraine’&tomato mozzarella skewers &Brushetta

Feuille de Brick farcie de fromage Fêta & raisins sur une salade du chef

FIRST COURSE

Choose 3 dishes

Salad Crispy fried goatcheese,figs &smoked duck filet pinenuts and honey

Scallops & patatoes purée topinambours herbs

Soupe au pistou (soup with 10-13 vegetables served with pesto

MAIN COURSE

Choose 1 dish

Steamed codfish with a tartare of celeriac,a cream of celeriac and mashed patatoes (purée of celeriac)

Ravioli homemade with Lobster-Zucchini and a lobster cream(FOR SCHELFISH ALLERGIC PERSON FILLED WITH ZUCCHINI AND CARROTS AND A SAUCE FROM Medeterranean vegetables )

Beef with Mediterranean vegetables-ratatouille and mashed patatoes purée

DESSERT

Choose 3 dishes

Tiramisu of peach

Chocolate mousse dark 74%

Homemade nougat glacé

Vietnamese

STARTER

Choose 1 dish

Appetizers of Asian cuisine (cubes tuna wit sesam seed,,yakatori chicken,satay sauce,Prawns)

Homemade Nems Chicken or vegetarian and sauce

FIRST COURSE

Choose 2 dishes

Springrolls vegetables or with a Prawns

Vietnamese soup with Prawns

Vietnamese salad with pineapple

MAIN COURSE

Choose 1 dish

Chicken curry cocos milk rice

Beef skewer (marinated,gingembre citronella ...)banana leaf

DESSERT

Choose 1 dish

Beignets of bananas

Cocos cream and mango

Menu Fine Dinning Gold Edition

STARTER

All inclusive

3 amuses :Gaufrettes salés boursin saumon fumé /courgette grillé mousse chèvre bleuets feuille or /tapenade croûton fleur blanche

FIRST COURSE

All inclusive

Raviole homard et courgette avec sa sauce au crème bisque

MAIN COURSE

All inclusive

Filet de dos de cabillaud tartare de légumes vertes concombre courgette pomme verte et sauce au vin blanc

DESSERT

All inclusive

Mousse of chocolat Tanzanie 74% strawberries crunch of nuts

Gâteau génoise crème Chantilly fruits rouges

Menu excellence Gastronomic star level

STARTER

Choose 1 dish

Homemade tapenade black olives-salted waffles Bourdin smoked salmon-Miniature tomatoes with Schrimps -Brushetta homemade

FIRST COURSE

Choose 1 dish

Raviole homard et courgette avec sa sauce au crème bisque

MAIN COURSE

Choose 1 dish

Seabass filet tartare cucumber apple seaweed asparagus and white wine sauce mashed patatoes

DESSERT

Choose 1 dish

Chocolate mousse dark 74% and strawberries

Homemade sorbet yuzzu Mandarin

Seafood and fish

STARTER

Choose 1 dish

3 Nibbles from the chef

FIRST COURSE

Choose 1 dish

Ravioli lobster homemade with bisque

MAIN COURSE

Choose 1 dish

Cod fish filet Celeriac stuffed with aneth and Celeriac purée

Dorade Royal au four lemon olive oil

DESSERT

Choose 1 dish

Homemade Sorbet of strawberries &elderflower with meringue and red fruit

Show me more

Chef Angelique's reviews

4.69

•

34 services

Angelique a été très professionnel et la qualité des produits et du menu était très bon ! Nous la recommandons ????

Excellent food. Good communication when planning the menu

A Memorable Culinary Experience with Angelic Deckers in the South of France! Our dinner experience with Angelique Deckers, a private chef in the South of France, was truly remarkable. The service was excellent, and their original recipes showcased their culinary creativity. The cod ratatouille, waffles and crabs, and chocolate mousse were delicious, thanks to the use of fresh ingredients. The spacing of dishes was well-managed, allowing us to savor each course. Angelique’s cleanup was commendable, leaving the kitchen spotless. The timing of dishes was on point, adding to the overall enjoyment. Une expérience inoubliable. Merci Angélique!

Excellent food and service. Our group loved our meal and the experience. Highly recommend!

The Food and the chefs was impeccable !!

Our experience with takachef.com was excellent. Very uncomplicated and fast. A lot of offers to choose from. Our chef Angelique and her team where exceptional. We had a great day and will book again.

Quite nice from chef side was get ready on such short notice.