Private Chef in Corrèze
Rent one of our 14 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Corrèze
Since the first private chef joined Take a Chef in Corrèze in December 2019, more than 14 Private Chefs have joined our platform in Corrèze and offered their services as private chefs anywhere in Corrèze.
Starting in 2019, 2,906 guests have already enjoyed a chef in Corrèze. To book your chef in Corrèze, just share your event details in our form. Receive proposals from top chefs and chat with them until you find your match.
Up until today, our chefs have shared 341 customized menu proposals, sending a total of 874 messages to their guests, who rated their experience with an average score of 4.78 out of 5.
Since the first dinner provided by Take a Chef, 2,906 guests have enjoyed unique experiences with no hassle. Our guests in Corrèze usually book menus around 85 EUR per person, including 4.26 courses, sharing an average of 5.05 messages with their chefs. If you've never had a chef at home but want to add an extra spice to your next celebration, just rent a chef in Corrèze.












How it works
Personalize your request
Share with us the details of your dream meal, including type of cuisine, preferences, and intolerances.
Receive menu proposals
Our chefs will design menus based solely on your wants and needs.
Get chatty with your chefs
Don't be shy about exchanging some messages with your chefs until your perfect menu is ready!
Book your experience
Once you are happy with your choice, submit your payment to secure your experience.
Enjoy!
All there is left to do is count down the days till your culinary experience begins!
Find your chef
Customize your request and start talking with your chefs.
14 Private Chefs in Corrèze
Get to know more about our top rated Private Chefs in Corrèze












More than 2,900 guests have already enjoyed the experience
4.91 Chef
The guests in Corrèze have scored the experience with their Private Chef with a 4.91.
4.45 Food quality
The quality of the menus cooked by our Private Chefs in Corrèze received an average score of 4.45.
4.82 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.82 average score.
4.91 Cleaningness
The cleanup of the kitchen and dining area in Corrèze has been scored with a 4.91 on average.
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341 menus personalized by our Private Chefs in Corrèze
Every occasion is unique - make sure you have the right chef and menu for it!








Bruschetta tomate cerise et olives noire confite, burrata crémeuse, basilic en pesto et huile d'olives vierges
Cherry tomatoes confites , burrata and herbes pesto,
Encornet marinée aux herbe, mayo acidulée condiment citron confit
Tartare de boeuf a l'italienne, roquette & parmesan copeaux, huile de truffe et condiment
Canneloni aux tomate d'antan confites parmiggiano et basilic
Lasagne aux bœuf, tomate confite crème burrata et pesto basilic
Risotto aux cèpes , crème de parmesan et aubergines rôties. ballotines de vollaile en 2cuisson
Tiramisu aux cafés et amaretto
Banofee vanilla and chocolate mascarpone cheeseecake
Chartreuse de poireaux saumon fume voile de corail de st jacques une émulsion de poireaux (vert et blanc) surmontée de saumon fumé écossais et chips de corail de st jacques
Huitres gratinée au champagne une huitre 000 gilardeau sur lit de jeunes pousses d’épinards, gratinée au champagne brut
Foie gras en chapelure de pain d’épicescompotée d’oignons foie gras de canard mi-cuit, un chutney d’oignons rouge au cassis brioche pur beurre saveurs epicée
Gateau de saumon et sauce écrevisses un soufflé de saumon sauvage d’ecosse sur une sauce américaine aux écrevisses, dans un coque craquante
Filet de caille sauce truffes en brioche un filet de caille juste cuit au beurre dans une brioche fine aux épices, nappé de sauce aux truffes du tricastin
Turbot et saint jacques coulis d’etrilles médaillon de turbot sauvage et noix de saint-jacques rotis au beurre de cacao, sur un disque de soufflé de saumon, coulis de crabes de méditerrannée)
Bagel de coquillages et poireaux moules de cordes de l’étang de thau, coques et palourdes émulsion de poireaux au siphon, dans un bagle brioché maison
Loup au fenouil et gastrique au caramel d’orange filet de loup de ligne, confit dans un beurre doux au fenouil, nappé d’un caramel d’orange très légèrement parfumé, sur algues wakamé
Corole de petits légumes glacés et homard, crème d’aneth une coupe de riz soufflé, garnis de légumes de saison glacés au beurre demi sel, une ½ queue de homard européen cuite nacrée, le tout nappé d’une crème fumet de poisson champagne et aneth frais
Mosaique de poissons legumes velouté ail des ours cabillaud, saumon, épinards en mosaïque sur une gaufre croustillante au basilic velouté ai des ours
Agneau pesto rouge en feuilleté aus truffes filet d’agneau du lubéron dans la selle, recouvert d’une fine couche de pesto rouge au basilic, le tout en feuilleté, servis avec une sauce aux truffes du tricastin
Canard en gigot aux girolles arôme d’hiver une cuisse de canard entièrement désossée, farcie de giroles, cuite basse température, sauce vin chaud
Paleron de bœuf confitau banyuls et carottes en habit vert une joue de bœuf cuite basse température (8 heures)dans un vdn de banyuls et carottes confites, une touche de romarin, le tout dans une feuille de chou vert
Tournedos de veau, echalotes confites au muscat et jus d’épinards pièce de veau dans la tête de filet, rôtie, servie sur un jus , échalotes confites dans un vdn muscat fèves roties
Souris d’agneau confite beurre de vin rouge et echalotte un jarret avant d’agneau du luberon, confite durant 4 heures, cuite dans une sauce brune, vin rouge puissant, épices et échalotes confites
Rognon dans la graisse ( 2 personnes) un rogno de veau cuit entier dans sa graisse purée coulante
Dans cette option le fromage est inclus ....bleu aux épices fromage de vache, bleue au poivre de sauvage de madagascar « de ma fabrication » , servi avec une brioche pain d’épices aux citrons confits (de mon jardin)
Macaron glace aux fruits rouges, creme legere au mascapone fleur d’oranger ( un macaron moelleux garni d’un sorbet maison aux fruits rouges, accompagné d’une crème légèrement montée au mascarpone parfumée à la fleur d’oranger)
Chocolat orange bigarade chocolat crémeux 70% et une bulle d’orange bigarade, le tout dans une coque velours, coulis d’oranges bigarades (de mon jardin) meringue noix de coco
Bulle de chocolat coulant vanille de tahiti boule de chocolat crémeux jivara valrhona 70% coeur de vanille, le tout une coque craquante façon magnum, sur un caramel de muscat du roussillon
Mille feuille vertical caramel beurre salé velouté vanille mille feuille caramélisé
Foret noire une crème diplomate chocolat jivara 70%,valrhona une crème montée mascarpone vanille grand cru tahaa entre trois disques de biscuit sacher, décor chocolat tiré servi avec un coulis d’oranges bigarades de mon jardin
En plus des choix mignardises offertes
Bruschetta tomate cerise et olives noire confite, burrata crémeuse, basilic en pesto et huile d'olives vierges
Burrito aux tartare de thon, herbes fraiches et épices
Cherry tomatoes glazed, feta aop and watermelon tataki and herbs pesto,
Croquette de volaille au satay et peanut
Gougères aux parmesan et crèmes aux herbes
Gravelax de truite, tartare de pomme roti et zeste acidulé
Diced chicken and basilic creamy sauce pie
King prawn roasted with lime and chilli marinated
Raviole aux crevettes, bouillon citronelles et gingembre
Salade d'encornet marinée aux herbe, mayo acidulée condiment citron confit
Tartare de boeuf a l'italienne, roquette & parmesan copeaux, huile de truffe et condiment
Seiche basse cuisson, huile vierge. concassé de tomates aux herbes du jardin
Filet mignon de porc laqué aux miel et aux herbes. pomme de terre grenailles en persillades, légumes glacé de saison
Lasagne aux bœuf, tomate confite crème burrata et pesto basilic
Magret de canard sauce terriyaki, pad thai et légumes sauté
Risotto aux cèpes , crème de parmesan et aubergines rôties. ballotines de vollaile en 2cuisson
Rumsteack de boeuf et crevette sauté, comme un surf & turf. jus de cuisson. poélé de légumes et pomme de terre strie frit
Salmon filet pan fried, garlic butter and hollandaise sauce. wild veggie from season
Veal pavé roasted on a asparagus and onion confit with sweet potatoes purée and persillade jus
Slow roasted lamb thym jus , pomme croquettes et carotts glazed in honey. reduction of tonka jus
Tataki de thon, légumes de saison poêlé et vierge à la coriandre
Banofee vanilla and mascarpone cheeseecake
Brioche perdu vanille madagascar. crème mascarpone rhum ambré. myrtille glacé
Chocolaté bar mixed nuts caramélisés and salted toffee
Crème aux citron et citron vert, biscuit génoise et crème vanillé
Fraisier sur génoise a la pistache. crème vanille mascarpone et insert fraise rôti
Moelleux aux chocolats insert caramel et yuzu. crème coco et fruit du dragon
Gorgonzola pana cotta - pear compote infused with timut pepper
Crème brûlée with truffles - espuma with porcini mushrooms - crispy tuile
Chestnut cream - egg parfait - pan-fried chanterelles - crackers with hazelnut flakes
Carpaccio of scallops with citrus fruits - brunoise - lemon sabayon
Porcini mushroom crème brûlée - foie gras chantilly - parmesan tuile
French toast brioche - pepper artichokes - truffle cream - shavings of belotta ham
Roast fillet of beef with prune wine - rosemary-infused potato mousseline - forest mushrooms
Veal fondant - white beer & spices - ratatouille vegetables
Capon with champagne sauce, creamy morel mushrooms and vanilla winter vegetables
Norwegian omelette with vanilla and almond slivers
Religieuse - crunchy almond cream - royal icing
Small vacherin with chestnut cream and toasted pine nuts
Gougère à l'avocat
Mini burger
Mini croque-monsieur
Oeuf mimosa revisité
Tataki de thon
Tomate mozzarella en gelée
Arancini et crème de champignons
Huitre marennes d'oléron
Tartare de saumon frais à l'aneth
Oeuf parfait, crème de petits pois à la menthe, chips de fromage
Ballotine de dorade sébaste, riz noir de camargue à la grenade et sauce au beurre blanc
Ballotine de volaille farcie aux morilles, sauce au poivre et gratin dauphinois
Quasi de veau basse température, sauce tériyaki, mousseline de patates douces
Riz au lait de ma grand-mère
Canelés, crème anglaise
Crème brûlée à la fève de tonka
Pavlova aux fruits rouges
Croque-monsieur revisited with local influences
Crunchy spiced crackers - bean hummus with argan oil
Crispy toast with rosemary butter and black olives - grilled peppers
Ewe's cheese and lemon thyme soufflé - courgette cream - olive oil flower
Field tomato tart - burrata - basil espuma
Forest mushroom salad - roasted feta - grilled hazelnuts - fig roll
Piece of beef - morel mushroom reduction - saffron-infused potato mousseline
Roast cod - pastis sauce - caramelised leeks and fennel - creamy lemon risotto
Mignon of veal casserole with thyme and rosemary - aubergine compote - small chanterelles
Gourmet chocolate praline tartlet with coffee ice cream
Olive oil shortbread - almond cream - gariguette strawberries and basil-infused syrup
Rice pudding - raspberry confit - white chocolate chip
Foie gras mi-cuit, chutney de saison & brioche toastée
Saint-jacques snackées, crème de chou-fleur & noisettes torréfiées
Filet de bœuf rôti, mousseline de pommes de terre & jus réduit au thym
Pavé de bar rôti, risotto crémeux & émulsion safranée
Sphère chocolat noir, cœur praliné coulant & glace vanille artisanale
Fraises de saison, crème légère vanillée & sablé croustillant
Mini burger
Saumon gravlax
Toast de foie gras
Tartare de saumon frais à l'aneth et caviar d’aquitaine
Oeuf parfait, crème de petits pois à la menthe, chips de fromage
6 huitres marennes d'oléron
Ballotine de volaille farcie aux morilles, sauce au poivre et gratin dauphinois
Quasi de veau basse température, sauce tériyaki, mousseline de patates douces
Risotto crémeux de gambas, tuile à l'encre de seiche
Entremet chocolat, coeur caramel beurre salé
Crème brûlée à la fève de tonka
Pavlova aux fruits rouges
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.








Frequently asked questions
Below, you can find the most common questions about private chef services in Corrèze.
What does a private chef service include in Corrèze?
A private chef service includes everything necessary to enjoy a personalized dining experience at home. This includes:
- Customization of a menu based on your preferences;
- Purchase of ingredients;
- Mise en place (preparation of ingredients) before arrival;
- Preparation of the menu at your home;
- Complete table service;
- Set up and cleaning of the kitchen and used spaces.
Please note that tableware and glassware are not included. Gratuity is entirely at your discretion.
How much does a private chef cost in Corrèze?
The price of renting a chef in Corrèze can vary depending on the specifics, but smaller groups tend to have a slightly different price per person compared to larger gatherings.
Booking prices range from 66 EUR to 109 EUR. For groups of 13 people or more, the price is 66 EUR per person. For groups of 7 to 12 people, the cost is 74 EUR per person. For groups of 3 to 6 people, the rate is 104 EUR per person, and for 2 people, the price is 109 EUR per person.
Seasonal ingredients, your location, and how soon you book also affect the final price. If you're interested in getting free quotes with no obligation, fill out our form and let the best chefs near you send unique proposals for your event.
How can I hire a private chef in Corrèze?
Booking is easy! Just tell us the date of your event, number of guests, dietary preferences and any allergies, and a few details about your kitchen. Within a few hours, you'll receive customized menus from qualified chefs. Each chef's profile will include their experience, reviews, and photos of their dishes.
Feel free to chat directly with the chefs through our platform. Ask them to modify menus, discuss pricing, or get answers to any questions you might have. Once you've found the perfect chef and menu, finalize your reservation online. We'll then provide the chef's contact information to confirm any final details.
How can I find a private chef near me?
There are currently 14 chefs available in Corrèze. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Corrèze who will send you their menu proposals. You can then choose the chef and menu that suits you best.
Is there a maximum number of guests for a private chef service?
While there's no strict limit on guest count, private chef experiences are designed to create a more intimate atmosphere, perfect for gatherings of friends and family. Since most homes have limited space to accommodate large groups, parties typically don't exceed 15 people.
Does the chef cook at my house?
Yes, the chef always prepares the menu at your home for a more personalized experience. However, some prep work might be done beforehand for complex dishes.
Can I cook along with the chef?
Absolutely! Many guests are passionate about food and relish the chance to learn from the chef. You can pick up new kitchen skills and get a behind-the-scenes look at each dish on the menu. Feel free to jump in and cook alongside the chef for a truly interactive experience!
Are the ingredients fresh?
Yes, they're 100% fresh. Unlike restaurants with pre-made dishes, private chefs prioritize using the freshest ingredients possible. This is because the chef creates a customized menu specifically for you, then goes out and sources the finest ingredients to bring your chosen dishes to life.
Are drinks included in the personal chef service?
Drinks are not typically included, but you can discuss adding them to the menu proposal with the chef.
How much should I tip my private chef in Corrèze?
Tipping for private chefs is entirely at your discretion. Our goal is for you to have an unforgettable experience, and the chef always appreciates a nice tip. However, the decision and amount are completely up to you.
Key information about our chefs in Corrèze
Discover more details about our private chefs and their services.
The average age of our private chefs in Corrèze
Percentage of our women chefs in Corrèze.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Corrèze.
Percentage of services with kids in Corrèze.
Maximum number of bookings for a personal chef by a single client in Corrèze.
Increase in the number of bookings for a chef from last year in Corrèze.
Languages spoken by our personal chefs in Corrèze.
Percentage of guests that hired a chef more than once.
Average number of days booked for multiple services at home with a private chef.
Photos uploaded to the platform by our private chefs in Corrèze.
Average timeframe from sending the request to booking.
How many chef services are booked in Corrèze each month?
Private chef reservations can vary seasonally depending on the destination. In Corrèze, for example, demand often increases during special dates like Valentine's Day or Mother's Day, so it's best to book in advance.
If you're wondering about the best time to hire a chef, any month is perfect for enjoying a private chef. Just keep in mind that prices may vary, especially for last-minute bookings. So, don't wait—book your chef early to secure your unique dining experience in Corrèze.
Cost of a private chef in Corrèze
The cost of hiring a private chef in Corrèze can vary based on several factors, including the number of people in your group or seasonality. Larger groups tend to have a different average rate per person compared to smaller groups that hire a chef:
Booking prices range from 66 EUR to 109 EUR per person.
For 13 people or more: 66 EUR
For 7 to 12 people: 74 EUR
For 3 to 6 people: 104 EUR
For 2 people: 109 EUR.
Additionally, prices can fluctuate depending on the time of year, location, and how soon you book your personal chef. If you want to get free quotes, just fill out our form and receive tailored proposals for your event. No committment at all.
What is the most reserved type of cuisine in Corrèze?
We mainly offer six types of cuisine in Corrèze: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the French, but you can have anything you want (our surprise menu will cover that!).
Beyond these six types of cuisine, our private chefs personalize diverse menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Our private chefs can accommodate any allergy or dietary restriction and suggest other cuisines or fusion dishes. Submit your request and hire a chef in Corrèze!






Talk to our chefs in Corrèze
Each of our chefs is one-of-a-kind, with professional culinary training and years of experience in diverse restaurants. Craving Italian pasta, Spanish paella, or traditional sushi in Corrèze? You’ll get it. Tell us about your event in Corrèze, and discover the best chefs who will customize every detail of your experience.










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