Chef Anthony Pichon
Private Chef in Le Muy
Get to know me better
Your private chef for unforgettable, made-to-order Mediterranean dining experiences, with over 15 years of experience around the globe
Anthony Pichon discovered the art of cooking at an early age with his grandmother, in a warm atmosphere of sharing and tradition. After graduating in culinary arts, he set out in 2012 to explore the world’s finest kitchens, from London to Dubai, Monaco to Sardinia, and of course Provence.
These journeys shaped his culinary universe: as a chef, he honed his precision, developed a keen sense of elegance, and cultivated expertise that serves both flavor and creativity.

More about me
For me, cooking is...
Cooking is my way of expressing creativity, sharing passion, and bringing people closer
I learned to cook at...
My first teacher was my grandmother, where I discovered the joy of cooking, and later, I honed my skills at culinary school
A cooking secret...
My secret in the kitchen is passion, patience, and a pinch of surprise
My menus
Confit octopus, baby thym potatoes
Nori and seabass mozaique, yuzu and basil vinaigrette
Monkfish Aquapazza
Roasted Mediterranean seabass, summer vegetables, saffron sauce
100% Chocolate Cake
Mille Feuille Praliné, Vanilla, Traditionnal Glaze
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Surf and turf tartar
Salmon and tuna tartare, honey and lemongrass dressing
Foccaccia mille feuille, stracciatella, heirloom tomatoes and basil pesto
Salmon miso, seasonal vegetable
Shu mai wonton prawns and chicken
Red mullet cassolette, pilaf safron
Charlotte chocolat
Crème caramel
My Tropezienne
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Ricotta garden, confit tomatoes, summer vegetables, olive crumble
Smoked eggplant and olive roll, lemon ricotta, basil pesto
Tomato and burrata carpaccio, basil pesto
Aioli seafood and monkfish
Roasted seabass, ratatouille, salsa verde sauce and lemon glazed baby potatoes
Corn fed chicken ballotine, herb crust, Parmesan gnocchi, roasted seasonal vegetables, chicken jus
100% Chocolate Cake
Crème brûlée
Pistachio and raspberry Bavarois
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Cheese aranccini
Artichokes ravioli, sage and lemon butter sauce
Tomato and burrata carpaccio, basil pesto
Risotto alla milanese, age parmesan
Homemade prawns tagliatelle
Osso bucco
Tiramisu
Pannacotta berries
Lemon and almond tart
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Confit octopus, baby thym potatoes
Eggplant and zucchini terrine, sauce vierge and basil oil, parmesan crumble
Heirloom tomato and stracciatella tart
Cod fish aquapazza, lemon butter sauce potatoes, baby vegetables
Provencal leg of lamb
Seared monkfish, provencale garnish, salsa verde
100% Chocolate Cake
Fraisier
Lemon and verbena tarte
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Beef tataki, ginger carrot purée, pickled cucumber
Foie gras and gingerbread opéra, raspberry gel
Langoustine ravioli, confit san marzano tomatoes, Espelette pepper
Chicken and prawns shu mai
Roasted seabass, potato gnocchi, creamy leeks and lemon butter sauce
Braised beef cheek, smoked mash potatoes, glazed baby vegetables
100% Chocolate Cake
Mandarine curd, lemon biscuit, yuzu gel
Mille Feuille Praliné, Vanilla, Traditionnal Glaze
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Pissaladiere
Foccaccia mille feuille, stracciatella, heirloom tomatoes and basil pesto
Tomato and goat cheese tart, basil pesto
Aioli seafood and monkfish
Roasted leg of lamb, seasonnal vegetables
Red mullet cassolette, pilaf safron
My Tropezienne
Menton lemon tart
100% Chocolate Cake
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Heirloom tomato and stracciatella tart
Cesar salad, poached egg
Beetroot and mascarpone risotto
Osso bucco
Veal milanese
Aubergine parmigiana
Tiramisu
Pannacotta berries
Raspberries Bomboloni
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Chef Anthony's reviews
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