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
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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Avocado, shrimp & grapefruit salad
Fresh fig, prosciutto & arugula salad
Octopus salad with lemon & parsley
Lamb tagine with apricots & almonds
Stuffed peppers with meat, rice & herbs
Paella (seafood or mixed)
Grilled fish OR chicken, Ratatouille (refined or rustic)
Baklava with nuts & syrup
Mascarpone cream with fruits
Ricotta cheesecake
Fig tart with honey
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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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Nori and salmon mozaique, yuzu gel
Salmon and tuna tartare, sesame tuile, yuzu gel, coriander and ginger vinaigrette
My ceasar salad, poached eggs
Squid, lobster bisque, seasonnal mushrooms
Cod miso, seasonnal vegetables
Sesame and soya marinated beef, crunchy seasonal vegetables
Mandarine and raspberry tartelette
100% Chocolate Cake
Strawberry pavlova
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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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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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Burrata, tomatoes, basil, olive oil
Tuna tartare, lemon & capers
Vitello tonnato (veal with tuna sauce)
Arancini (fried risotto balls)
Veal Milanese
Seafood linguine
Lasagna al ragù
Eggplant parmigiana
Red mulet and saffron risotto, parmesan sauce
Tiramisu
Panna cotta with berries
Cannoli
Ricotta cheesecake
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Confit vegetables puff, basil pesto
Local seafood soup
Local fish carpaccio, verbena and lemon dressing
Authentic niçoise salad
Slow cook lamb shoulder, provencal stuffed tomatoes, garlic vegetables
Stuffed petits farcis (stuffed baby vegetables)
Confit cod in olive oil, summer vegetables
Whole garlic and thym stuffed chicken to share, roasted vegetables
My Tropezienne
Apricot tart and almond cream
Classic lemon tart
Lavander cream brulée
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