Chef Marc Ozdemir - Garnier
Private Chef In Aix-En-Provence

Following a good experience gained in the early 90's as restaurant manager in Deux-Sévres and another with caterers in the PACA region from 1995, I decided to create my own business conciergerie for cooks & event catering from 2013.
Later, these same experiences are reinforced by following a training of cook in Aurillac.
After exercising with the various caterers of the Riviera, I opted for a fusion cuisine with the Terroir being closer to fans of fresh produce.
From now on, I definitely like to buy from producers mainly Vauclusiens for fruits and vegetables, Alpine breeders for Sisteron lamb, Tarn for veal and the Aubrac plateau for beef.
Be assured that by entrusting the Chef with your private and professional events, you will have the assurance of a real culinary escapade.

More about me
For me, cooking is...
A real passion for others and all my guest!
I learned to cook at...
After the formation at Régis Marcon Cooking School, i followed my job on Luberon & Aix-en-Provence and French Riviera.
A role model in the kitchen is...
My models are famous Chef THIERRY MARX and really awesome Chef REGIS MARCON (in Saint- Bonnet-le Froid).
A cooking secret...
Find the ingrediants that will give a magical taste to my preparations !..
My menus
Falafels et houmous betterave sur une sauce Tahini et jus de citron
Magic Provence with italian specialty
Wok vegetarian celeri chou pak choi gingembre sauce aigre doux avec des legumes du marchè Aix ou de Luberon area 128kcal
Tarte aux artichauts et gelée de concombre, anchois, menthe du jardin, soja sucré, pomme de terre a lail
Figues roties au chevre frais du pays de saint saturnin apt
Salade de melon de Carpentras fraises bio bleu Auvergne et basilic fraiche
Char kway teow from Singapour sauce soja gousse ail nuoc mam crevettes cuites nouilles de riz plates germes de soja ciboule 300kcal
Bami Goreng from Indonesia au boeuf et oeufs mollets 400kcal
Sushi de boeuf a la creme citronnee et sauce soja
Maki carpaccio shitake ciboulette
Crevettes roties au lard sur un couscous a la courge et mini tranches de lardons fumè
Lunch box sans gluten au poulet grillè pois chiches cuits haricots verts courgette amandes concassèes brocoli et une finale de pesto du chef
Moelleux mystere de butternut cuite au chocolat poudre amande sirop agave chocolat 70 239kcal
Rocher coco sans gluten avec de la banane et noix de coco rapèe 70kcal
Tartelettes feuilletèes aux figues de saison
Pannacotta legère aux abricots du thym recoltè au printemps sur les contreforts du mont Ventoux
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Atmosphere hyper Pop with Lebanese and Provence style on a tray background inspired by the Luberon Fields, decorated with any Italian Antipasti, all labeled "Magic Provence"
Animation "Plancha" mini shrimps marinated garlic & herbs, served with crunchy vegetables from the market of Coustellet, pesto sauce from Mont Ventoux,
Delicious salad of fresh vegetables from Coustellet market with Alpilles chicken and sweet spices
Scallops cooked in their juice, crushed candied tomatoes and thin slices of Carpentras melon on Oyster sauce Umami style
Squid chorizo lemon confit vanilla and fennel with Espelette pepper from Roussillon
"La Bouillabaisse" famous soup, speciality from Marseille and Séte city, authentic recipe from the Chef with any little fishs from Mediterranean coastal
Organic's and farmhouse fillet of Veal, just stuffed with ratatouille and vegetables from Roussillon Market, private recipe big Star Chef Régis Marcon in St Bonnet le Froid
Saint Pierre local fish vegetables cooked with sweet peppermint steam grated fresh truffle asparagus from Mallemort village grains local sprouts
Saint Pierre local fish lentils cooked risotto style with Burrata tomato water Martini Dry water and basil leaves
Blue lobster steam simmered raw claws celeriac infusion according to an original recipe by Chef Jean Francois Piege
Famous Saint Pons chicken from the Alpilles area crispy with blackcurrant juice, all accompanied by a Tatin of white radish and fruity Timut pepper
"The enchanted Opera" and mignardises, exquisite gourmandise according to the recipe of Maison Dalloyau
Tatin Tart from French pastry with apple, caramel and confit fruits, specialty of Apt city
Local figs poached with Sangria and crunchy crouton-shaped rolls, a finish of thick recipe by awesome Cheffe Helene Darroze
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Salade bionique Healty façon gréco/libanaise ( composée des légumes frais, feta, l'huile d'olives de Nyons, tomates cerises, grenades et mangues en quartiers ) avec des aiguillettes de filets de truite
Pavé de Cabillaud proposé suivant une pêche raisonnée, servi nature pour les enfants avec des tagliatelles aux quartiers de surimi ou simplement natures
Steak hachée accompagnée de riz nature ou pommes de terre bio du Luberon
Nuggets avec un accompagnement à choisir librement
Fondant au chocolat du Chef sur un coulis aux fruits rouges
Cheesecake myrtilles et écorces d'oranges confites du Pays d'Apt
Tarte tatin du Chef et sa glace au parfum de vanille
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Burrata Cheese et ses toasts à la crème Pesto du Ventoux
Saumon Gravlax ou Tataki de Bonite préparé et juste doré sur grill servi à la Niçoise avec un caviar d'aubergine
Eggs cocotte French specialty with ratatouille ( any vegetables ) and fresh salmon on a veal sauce from the chef
Animation "Plancha" crevettes marinées à l'ail & fines herbes, servi avec des légumes croquants du marché de Coustellet et sauce Pesto du Ventoux
Dos de Cabillaud ou Skrei au jus de thym, lait de coco aux épices douces et légumes croquants des maraîchers du Luberon
Longe de Thon glacé à la sauce Satay, sésame bio pour couronner le wok de légumes cuisiné façon Thaï
Brochettes de volaille à la citronelle sucrée & pimentée accompagnées d'un wok de légumes & nouilles Thaï
Poires aux mini calissons d'Aix, sirop de melon de Cavaillon et crème aux framboises bio
Abricots confits vanillé, miel de Corse au piment d'Espelette sur un mode sucré-épicé
Cheesecake vegan à la patate douce violette et myrtilles sauvages au sirop d'érable
Mendiant gianduja and lamelles de mangue with a sorbet mangue
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Atmosphere hyper Pop with Lebanese and Provence style on a tray background inspired by the Luberon Fields, decorated with any Italian Antipasti, all labeled "Magic Provence"
Caprese salad with tomato cherry, mozzarella chese and vegetables from Luberon markets
Crispy quail from Vaison la Romaine/ Provence with spices (raisins - apricot from Vaucluse area- ginger - cinnamon - coriander ) all enclosed in a puff pastry
Red mullet from Séte ( near fishing Port ), oil saffron made by Chef, mushrooms just cooked with ''Baux de Provence'' extra virgin olive oil label and basil from Organic's Market of Coustellet
Whole wild Bar after fishing labeled ''France Pavilion'' , marinated with Verbena pick in the vicinity of Oppède village by the Chef and served on a sauce ''Bouillabaisse'' specialty from Chef
Organic Lamb '' Label Rouge/ famous Red Label from Sisteron or Les Alpilles area, vegetables and potatoes variety from Bonnieux village, gastronomic recipe with almonds roasted
Special "Gardiane de Taureau" or Bull as Bourguignonne from Camargue area and local rice
Organic's and farmhouse fillet of Veal, just stuffed with ratatouille and vegetables from Roussillon Market, private recipe big Star Chef Régis Marcon in St Bonnet le Froid
Marinated salmon fillet and flan de polenta aux petits légumes with a vinaigrette à l'orange
Whole Norwegian salmon ( minimum 10 persons ) stuffed with small vegetables cooked tajine style on a mango sauce
Black Figs from Caromb village near Mount Ventoux, roasted with sweet spices and red fruits from Coustellet Market
"The enchanted Opera" and mignardises, exquisite gourmandise according to the recipe of Maison Dalloyau
A special chocolate or fruit tart from our pastry Chef with fruits confits of Apt city
Carpaccio de Melon from Carpentras city ou de Mangue avec une mousse au vanilla rum
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ANTIPASTI (Nduja - spicy sausage from the region of Calabria - Mortadella Bologna IGP - Tuscan sausage with summer truffles - Anchovy fillets with capers from Sicily
Italian Power Poke (Walnut St. Jacques ) - rare Garum di Tonno sauce from Sicily - Pine nuts with crushed almonds and candied
Fresh Italian Ravioli with Ricotta and Spinach filling
Gambas with spices, garlic- herbs, Pasta organic 'Busiate' from Sicily, special fish- shellfish sauce
Sliced Beef, Beets, Eggplant Alla Norma Sauce - Tomato- Ricotta, Stracciatella di Burrata
OssoBuco di Vitello (Veal knuckle) a true classic of Italian cuisine prepared in the old-style as in the region of Emilia-Romagna
Escalope of Veal with Milanaise & Risotto Alla Diavola (sweet pepper - paprika and tomato)
Mozzarella di Bufala Campana - Pecorino Abruzzo (sheep's milk cheese) with "Pane Carasau" breads from Sardinia and typical Fondue accompaniment to Fontina del Valle D'Aosta
Babas with Limoncello, to taste with whipped cream or an ice cream of your choice
Open Bar of organics fruits from Luberon area and from the Southern Alps
Panna Cotta and its apricot or mango coulis
Famous Traditional Tiramisu prepared with seasonal red berries
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Flying Falafel on the Tzatziki sauce and houmous specialty with sesame or mashed beets
Salade bionique mode Healty ( composée des légumes et fruits frais du Marché de Coustellet ) yaourt suedois et tagliatelles de truite bio
Couronne de Sole Tropicale suivie de champignons variés, ail & fines herbes, le tout agrémenté d'un coulis de Yuzu
Saumon bio grillé à la sauce Teriyaki, miel Corse et gingembre confit
Bar entier ou Daurade en filet ( en fonction d'arrivage sur Port de Sète ) suivant une pêche raisonnée, marinés à la Verveine et servi sur une sauce Bouillabaisse Maison
Fondant au chocolat sur un coulis aux fruits rouges
Marrons en morceaux sur une crème de grenades, sirop de rhum ambré aux éclats de meringue vanillée
Salade de fruits de saison et exotiques sur un coulis de mangues
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Cocktail Whip - Burning and Iced fruits & spices & ginger specialty Kamasutra Food
Sublime stimulant of Kama Sutra made from red bean and ground pepper
Cocktail Magic and burning potion of love- Spicy for the whole body and frosty to send chills everywhere
Special recipe from an Indian curry with tahini small tomatoes and chickpeas organic Greek yogurt and Armenian kataifi
Famous Sushi in red & black shaped geisha balls for a future Auparishtaka of the loving couple
Special stuffed scallops accompanied by rosé champagne
Hearts of Foie Gras with a pinch of cumin and ginger all on a heart of warm organic brioche
Monkfish cooked yellow curry and polenta specialty with vegetables Vitelotte variety potato finish
Thai chicken cooked in curry and small mushrooms with mild spices prepared with coconut milk on a sweet finish of mini ginger leaf
Sea bream fillet dressed with Nori seaweed and crushed pistachios for an explosion of libido
Veal stuffed with local Morels and served on endive's Tatin, Calvados liqueur from Normandy region and goji berries on a soy sauce
Sweetness and voluptuousness with macaroons and a shot of liqueur Grand Marnier or Kahlua & Cointreau & Bailey
Elixir of fresh ginger with authentic honey from Mées village and organic lemon from Sicily
Mango and local strawberry fruit salad with a hint of leaf ginger
OFFERED by the Chef a black mask for the night and a special candle with organic vanilla oil for a voluptuous night massage by your partner
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