Chef Marc Ozdemir Garnier

Private Chef in Cannes

Following superb experience as a chef, acquired in the early 90s, as restaurant manager (5 years) in Niort (Deux-Sèvres region) and another with caterers in the “Paca Region” from 1995, I decided to create my own event catering. company since 2011.

Later, these same experiences would be reinforced by training as a cook in Aurillac.

I finally opted, as a signature or style, for fusion cuisine.

A great experience as a chef, on behalf of the French start-up “La Belle Assiette” brought me a lot at all levels.

I really like sourcing from all the local producers.

Rest assured that by entrusting the Chef with your private and professional events, you will have the ultimate assurance of a true culinary escapade.

I still continue to follow culinary training with the emeritus and multi-starred Chef, Mr. Régis Marcon, in the "Haute Loire" region, near Valence and Lyon mainly.

Now working for the startup Take A Chef, I have great meetings and experiences while pursuing my career as a chef throughout the French Côte d'Azur

For me, cooking is...

A real passion for others and all my guest!

I learned to cook at...

After the many formations at Régis Marcon Cooking School ( Saint Bonnet le Froid ), i followed my job on Luberon & French Riviera.

A cooking secret...

Find the ingrediants that will give a magical taste to my preparations !..

My menus

HAPPY NEW YEAR

STARTER

All inclusive

"Magic Provence" mini platters with Italian cold meats, goat's cheese from the region of Saint Saturnin d'Apt, abomasum from the nearby Drôme, cherry tomatoes, pomegranates and mango slices on the finish

*Walnut and zucchini salad, kale (anti-inflammatory properties) and chickpeas (for strong muscles)

FIRST COURSE

Choose 1 dish

"Boeuf bourguignon" a real specialty from French gastronomy or Navarin's Bull with seasonal vegetables from South of France

"La Bouillabaisse" famous soup, speciality from Marseille and Séte city, authentic recipe from the Chef with any little fishs from Mediterranean coastal

MAIN COURSE

Choose 2 dishes

"Plancha" animation: mixed meat skewers, mild Tex Mex-style seasoning followed by gratin dauphinois, mini peppers and heirloom tomatoes

"Vol-au-Vent" in puff pastry, sweetbreads, free-range poultry, spinach on a béchamel sauce, black truffle from Gordes village on Luberon area ( reserve 48 hours in advance for the preparation, please )

*Quinoa and yellow lentil tabbouleh with Moroccan mint

*Tarka dahl with candied red onions and coconut yogurt, garlic, and ginger leaves (Wicca cuisine)

(Special estouffade) beef stew with raisins and nuoc mam, coriander seeds and organic olive oil from Nyons area ( Tanche variety )

A Special "Gardiane de Taureau" or Bull as Bourguignonne from near famous Camargue area, local and savage red rice

Canadian lobster tail and claw peeled for greater ease of tasting ( only on December and January period )

Aveyron region (famous brand Ségala ) cannon of veal, stuffed with mushrooms and herbs in churned butter sauce, recipe acquired from Michelin-starred chef Régis Marcon in Saint-Bonnet-le-Froid village

DESSERT

Choose 2 dishes

"The enchanted Opera" and mignardises, exquisite gourmandise according to the recipe of Maison Dalloyau

A famous and special chocolate or fruit tart from our pastry Chef with fruits confits of Apt city

A special cake with chocolate or seasonal fruits made by pastry chef (MOF) M. P. SEGOND from Aix-en-Provence city ( possible gluten free )

Candied pears with calissons cream, all on a Cavaillon melon coulis

A special Tart, chocolate or fruit specialty from "Maison JOUVAUD" Isle-sur-la Sorgue

Happy Breakfast

STARTER

All inclusive

Puff pastry with cheese or potatoes

FIRST COURSE

Choose 2 dishes

Oat and Soja juice or coffee or tea

Coconut yogurt, chia seeds

Breakfast prep with tempeh, broccoli, kale, tomatoes and zucchini

MAIN COURSE

Choose 3 dishes

Omelettes to order plain tomato with bacon, sausage

Chicken salad with watercress, pomegranate and cucumber

Chicken skewer, melon and fresh goat’s cheese sauce

DESSERT

Choose 2 dishes

French Pastries and wholemeal bread

Chocolate fondant tart from the chef

"Opéra" famous French tart to chocolate and coffee or a wonderfull tart with seasonal fruits

Crème brûlée - a great classic of French pastry gastronomy

FERRANDI STYLE Menu

STARTER

Choose 1 dish

Empanadas, Spanish specialties created by the chef with pieces of tuna and lightly spiced

Amuses- bouche from Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

Falafels and beetroot hummus on a tahini and lemon juice sauce

FIRST COURSE

Choose 1 dish

Pad Thai composed with natural Tofu seasoned by the chef) with fine herbs, bean sprouts, lime, chives and flat rice noodles, all cooked in a wok with sweet spices ( vegan recipe )

Eggs cocottes, a famous recipe of French gastronomy, with or without a slice of whole foie gras

Ceviche fusion food Asian-Peruvian style, fish ( cod or Scottish salmon ), lime, tamarind, ginger, sweet potato, cucumber, mango, sesame seeds and just grilled corn

Mini asparagus wrapped in a savoury bacon and beans tenderly cooked by the chef

Carrot and coral lentil curry, raisins and red onion ( Vegan recipe )

MAIN COURSE

Choose 1 dish

Gers chicken (Pyrenees area) cooked with a delicious stuffing and new harvest fresh dates

Pork tenderloin from the Pays Basque region and served with Italian polenta with olive oil from the famous area "Les Baux de Provence"

A Special "Gardiane de Taureau" or Bull as Bourguignonne from near famous Camargue area, local and savage red rice

Sea bass or Sea bream cooked on skin and chorizo, porcini mushrooms at the end of cooking

Scallops, pok choy leaves from thaï food celeriac cannelloni with spinach, Luberon truffle flakes

Albacore tuna just seared in Satay sauce, organic sesame to top off the wok with crunchy vegetables cooked Thai style

Trout with Riesling ( white wine ) sauce served with vegetable and parsley flan

DESSERT

Choose 1 dish

Black Figs from Caromb village near Mount Ventoux, roasted with sweet spices and red fruits from Coustellet Market ( for Gluten free and Vegan people )

Roasted Bergeron apricots (3), accompanied by toasted almonds and hazelnuts

Roasted peaches with verbena, with a scoop of vanilla ice cream topped with chestnut organic honey

Skewer of candied vanilla banana and St Bonnet-le-Froid morels (dessert created by Michelin-starred chef M. MARCON)

Local Menu with fresh vegetables

STARTER

All inclusive

Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

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"

FIRST COURSE

Choose 1 dish

Asparagus from Carpentras with an Italian salad, oil olive from Nyons with pesto sauce

Chicken salad with watercress, pomegranate and cucumber

Vine leaves stuffed with rice from Camargue area

MAIN COURSE

Choose 1 dish

Lamb epigram (piece located under the shoulder) with balsamic

Veal tendon and sautéed potatoes

Sea bass with tapenade served with ratatouille of fresh vegetables bio

Local chicken with lemongrass and coconut milk

DESSERT

Choose 1 dish

Panna Cotta with Vaucluse strawberries

Chef's chocolate fondant on a mango coulis

French Cream brûlée with vanilia from the Chef

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Chef Marc's reviews

4.34

•

175 services

Chef Marc is a great professional! He was very flexible due a delay we had with the timing and the food was delightful! Very great experience, would recommend 100%

Chef Marc went out of the way to be nice to us. We were late getting back home on time and he waited patiently for us to come back.

Dinner was excellent, Chef Marc was on-time (actually early), and the food and presentation were both excellent. All of our guests were extremely pleased with the meal. My only small complaint would be to bring a helper when you are preparing for many guests. We had 14 people at a birthday dinner for a good friend that I hosted at a home that we rented for the occasion. Since my gift to my friend was his birthday dinner, I thought it was best for me to help serve since serving 14 people was too much for one person to serve by themselves. For 1,200 Euros, I would have thought he could bring someone to help him, so I wouldn’t have felt the need to help serve each course.

Chef Marc was incredible! He prepared local dishes for the amuse bouche and the rest of the meal was also delightful. He was very communicative before our family dinner and helped to make the planning process easy.

Chef Marc a été parfait. Il a bien compris nos attentes et nous a concocté un repas d'anniversaire magnifique. Je recommande ce chef.

Marc came and cooked the most fabulous birthday meal in our Air BnB, he arrived we went for a walk and then came back to a fabulous foodie feast with paired wine throughout. Would absolutely recommend ????????

Super repas organisé pour l’evjf de ma sœur. Nous avons très bien mangé, et Marc a su adapter le menu selon nos goûts et budget. Une fois sur place, l’enchaînement des plats s’est très bien déroulé, c’était délicieux et la cuisine était impeccable au départ du chef. Merci encore Marc !

Nous avons été régalé par le Chef. L’explication des plats était très claire. La cuisine nous a été rendu en parfait état.

Chef Marc was wonderful! We enjoyed his company and his food so much we wish we hired him for every night, not just our last night! We are returning to France next year and I will definitely hire again. To top it off a friend back in the states saw my posts and then hired Take a Chef for a party.

Very nice experience, dinner was tasty and Marc was really caring and attentive to details

Chef Marc was great! So easy to work with and communicate and organize through the website. He was receptive to all of our ideas and delivered!

Super !

Une très belle expérience culinaire et humaine avec un chef au top, à l'écoute et généreux. Je recommande vivement Chef Marc les yeux fermés

Chef Marc cooked and presented a very delicious meal! We were a group of 10 celebrating a 60th birthday and he did not disappoint. We talked back and forth regarding menu until I was happy with choices. He delivered it beautifully and also accompanied wine. I would highly suggest chef Marc!

Chef Marc was wonderful to work with. He is a great communicator and a very kind person. We ended up having to cancel our party at the last minute due to an illness, but we still wanted the food. He graciously changed plans and delivered everything in disposable containers. He even added an extra course for us to enjoy. He was so professional and attentive and we really enjoyed working with him.

We had an amazing night with Chef Marc, we had a super dinner and such a fun evening. What a treat to be looked after so well with a delicious meal, Marc also catered for our Vegan and Gluten free individuals in our party. I would have absolutely no hesitation in recommending Marc for a fabulous experience.

Chef Marc was excellent in every regard! His food was wonderful and he used incredible produce from the region and plated everything beautifully! Our group of 5 used him for two of our dinners at our Airbnb and we were all very happy! He is also a wonderful human being! The whole experience from start to finish was perfect and I would highly recommend Chef Marc!

We loved Chef Marc! He was punctual, very organized and communicative. He served the food in a timely manner and he explained each dish to the table. The menu was nice and varied. The presentation was beautiful. The food looked great and tasted wonderful. Thank you Chef Marc!

Excellent Chef! highly recommended

Marc was amazing, friendly, attentive and provided an excellent meal that was above expectations. He arrived on time, greeted everyone served each course in a timely fashion and explained the dishes, which were all delicious. Highly recommended.