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, 2,873 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 339 customized menu proposals, sending a total of 869 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, 2,873 guests have enjoyed unique experiences with no hassle. Our guests in Corrèze usually book menus around 84 EUR per person, including 3.64 courses, sharing an average of 5.09 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 2,800 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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339 menus personalized by our Private Chefs in Corrèze
Every occasion is unique - make sure you have the right chef and menu for it!








Granité de saison
Ceviche de daurade royale sauvage, légumes croquants aux épices et lait de coco aux suprêmes d’agrumes
Tartare de truites sauvages de dordogne, pesto de roquette épicés, légumes de saison croquants et sarrasin soufflé
Saumon label rouge confit aux agrumes et baies du timur, caramel de citron vert, mousseline de légumes de saison
Filet de veau fumé et mariné ,légumes de saison croquants
Agneau confit 7h aux épices douce, légumes de saison fondants et son jus corsé au poivre fumé
Joues de boeuf confites au cidre, légumes fondants et son jus corsé au poivre kampot rouge
Thon albacore mariné et mi-cuit, tagliatelle de légumes et caramel de mangue à la fleur d’hibiscus
Magret de canard façon gravelax aux piments d'espelette, caramel de vin rouge, légumes de saison croquants
Duo de quenelle au chocolat valrhona, croustillant au pralin extra, biscuit à l’amande-cacao et ses fruits de saison pochés au thé assam
Fondant au chocolat valrhona, coulis de saison et ses fruits pochés à la vanille
Fruits de saison pochées à la fève de tonka, fruits de saison poêlés au sumac, meringue fruitée et coulis de fruits
Poire pochée au vin rouge et crème de cassis, crumble à l'amande et sorbet citron vert
Fresh cheese roll with salmon
Beef or fish tartar served on rice paper with spicy mayo
Burrata with colored tomatoes and truffle foam
Scallops with broccoli puree and prosciutto chips
Fresh pasta with funghi porcini sauce
Fresh pasta with sausage and truffle sauce no sausage or truffle version available
Green risotto with mushrooms and stracciatella
Gnocchi with tomatoes sauce or puttanesca
Cheese and charcuterie board, breads and pates
Pork fillet with wine sauce and carrot purée
Steak avec purée de pommes, petit verdures et chimichurri sauce
Grilled fish, quinoa, vegetables and summer sauce
Lamb chops with purée and glazed carrots and marsala reduction
Chicken roulade served with carrot purée, mini vegetables and demi glace
Confit de canard avec purée de pommes de terre et sauce blanche
Boeuf bourguignon with purée and glazed vegetables
Chocolate and cherry cake
Fruit de la passion mousse with textured fruits
Strawberry and white chocolate tiramisu - fraises et chocolat blanc tiramisu
Broken lemon yuzu tartelette
Mini tartelette with season fruits
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
Seafood salad
Périgourdin salad (foie gras and duck)
Steak tartar avec limousin, spicy mayo, pickle onions
Boeuf bourguignon with purée and glazed vegetables
Chicken roulade served with carrot purée, mini vegetables and demi glace
Confit de canard avec purée de pommes de terre et sauce blanche
Entrecote, mashed potatoes, vegetables and roquefort sauce
Pistachio creme brullè or classic
Strawberry and white chocolate tiramisu - fraises et chocolat blanc tiramisu
Broken lemon yuzu tartelette
Calamars frits et citron vert calamars justes frits a la japonaise, beurre citron vert, dans un coque de croustillante
Moule frite etonnante une moule de cordes de l’étang de thau, en beignet croustillant sur pommes de terre en fils jus d’ail persil
Canneloni de tartare de moules et couteaux sauce favouilles un tartare de moules de cordes de l’étang de thau et couteaux de sable et avocat dans une feuille de saumon fumé d’écosse, sur une crème de favouilles (crabes verts de méditerranée)
Volaille fermière en biscuit aux tomates confites et piment d’espelette volaille fermière en mousseline, enrobé de lard fumé farcie de tomates confites, en feuilles de verdure sur une sauce au piment a. o. p d’espelette
Potimarron chips de bellota iberico bavarois de potimarron et châtaignes, chips de bellota ibérico (sévillan 36 mois) purée d’herbes au basilic
Mosaique de cabillaud et saumon, gaufre et basilic une gaufre croustillante au tomates confites, mosaique de dos de cabillaud et saumon sauvage d'écosse, crème mascarpone au basilic
Pressé de loup en aioli une barre de légumes de saison liés par une sauce aïoli à l’ail rose, le tout surmonté d’un pavé de loup de ligne cuit à la vapeur de badiane, tuile de pain a l’encre de seiche
Millefeuille de légumes confits, foie gras mi-cuit une superposition de légumes de saison en confit, surmonté de foie gras de canard des landes mi-cuit, un chutney d’échalotes au cassis, buns toasté
Hamburger de canard en croustillant piment espelette confit de canard en rillettes et en croustillant,, dans une brioche pur beurre aop isigny lescure, lard de porc de bigorre, jus d’échalotes
Biscuit de volaille au jus d’herbes et paillasson un soufflé de volaille (dans le haut de cuisse, la partie la plus fondante)de la drôme, pané à la mie de pain fraiche, sur un jus de fines herbes sur pommes de terre en fils
Médaillon de veau laqué aux pignons et guanciale médaillon de veau dans la quasi, laqué au vieux porto, pgnons roits,et guanciale crosutillant, jus réduction de vieux porto
Souris d’agneau confite au vin cumin orange et fruits secs en caillette souris d’agneau du lubéron désossée confite aux fruits secs orange et cumin sur un beurre de poudre de vin rouge
Parmentier de canard en croute cuisse de canard des landes confit et en effilochée, sur ail des ours au beurre jus de volaille corsé
Magret de canard en croûte de chorizo au thym un ½ magret de canard des landes rôti, recouvert d’une croûte de chorizo, et un jus de thym frais
Joue de bœuf confite en mironton selon a. ducasse une joue de bœuf cuite basse température (8 heures) dans un vdn de banyuls et légumes confits, une touche de romarin, jus de vin chaud
Banane en beignet vieux rhum et sucre moscovado et moelleux chocolat vanille bananes cuites au bbq caramélisées au rhum et sucre moscovado (ile maurice), et un cube de crème diplomate chocolat jivara 70% valrhona, crème fouettée vanille grand cru tahaa
Poire vin rouge de madiran, creme fouettee et jurancon une association du mille feuille classique feuilleté pur beurre et diplomate vanille grand cru tahaa et des poire pochée du vin rouge de madiran, crème légèrement fouettée et caramel de jurançon
Comme un champignon base de meringue craquante, un dôme de diplomate chocolat 70% gayaquil valrhona enrobage magnum, velouté de pistache de sicile
Concorde chocolat (création g. lenôtre) un appareil à bombe chocolat valrhona jivara, 70% entre deux disques de meringues légères, crème montée mascarpone vanille grand cru tahaa coulis d'oranges bigarades (de mon jardin), une tuile dentèle à l’orange
Meringue glacée aux griottes coulis de mandarine une boule de glace vanille grand cru tahaa et concassé de nougatine entre deux coques de meringues légères, griottes confites, crème montée à la fève de tonka, sur un coulis de mandarine
Succes noisettes / vanille et ananas roti, caramel de jus de raisin une crème diplomate vanille grand cru tahaa, ananas victoria rôti, entre deux biscuits joconde noisettes, servi sur un caramel de jus de raisin muscat
Bouchée signature, l’expression pure de ma cuisine en une seule note
"catibia" gourmet au effiloché de poulet confit, réduction de poivron rouge
Tostones-cup au guacamole crémeux, crevettes, crème de piment doux
Pasteles en hojas: "gâteau" de bananes plantain, manioc et légumes râpés, enveloppés dans des feuilles de bananier et bouillis, farci de fromage. servi avec une sauce légèrement épicée
"bandera dominicana": guisado de boeuf/porc/poulet accompagné d'un mijoté d'haricot rouges, riz blanc, tostones et salade composé
Churrasco dominicano revisité, verde intenso maison, puree de manioc soyeuse, pickles d’oignons rouges, éclats d’avocat frais
"pescado con coco" : filet de poisson mijoté dans une sauce crémeuse au lait de coco, accompagné d'un sauté de légumes, frites de manioc et salade composée
"dulce" d'ananas au lait avec sa mousse légère au lait de coco, crumble de coco et éclats de chocolat noir
“torta tres leches” au chocolat, fraises et chantilly
Pavlova aux fruits tropicaux, crème coco légère et zestes de citron vert
Volaille en coque croustillante volaille label rouge de la drôme en chapelure de pain frais, basilic frais
Gambas et algues sur rouille sur algues wakamé aux herbes, sauce rouille au safran
Tomate mozzarella 2.0 crémeux mozzarella ,de tomates confites au basilic, gaspacho miroir , mascarpone au basilic frais, , bellota (sévillan 3 mois d'affinage)
Eponge d’herbes et arrancini au guanciale une éponge (surprenante) aux herbes et croquette de riz farcie de guanciale beretta (goût appétissant, à l'arrière-goût très parfumé, avec des tendances sauvages. à la consistance plus compacte que la pancetta
Chapon nacrée jus de langoustine safrané poisson de roches très gouteux) coque croustillante algues wakamé, jus de langoustine au safran
Cabillaud jeunes pousses cœur de dos de cabillaud, , vinaigrette crustacés huile de basilic sur tagliatelles de légumes
Caille aux giroles et echalotes bulle de caille , en biscuit, girolles et pesto pignons, jus d’échalotes
Avocat et saumon fumé jeunes courgettes un biscuit d’avocat et citron vert, une vague de crème de saumon fumé écossais, , vinaigrette à l’huile d’herbes
Moules safran epinards nouveaux dans une pate croustillante, moules de cordes de l’étang de thau, beurre blanc au poivre rose
Bœuf en croute jus de vin chaud merlan de bœuf (pièce du boucher),) champignons et jambon sévillan belota ( 36 mois d’affinage) en feuilleté pur beurre a.o.p isigny lescure, jus aux épices
Volaille aux girolles pesto jus de cèpes volaille label rouge de la drôme, en biscuit, girolles et pesto, en feuilleté pur beurre a.o.p isigny lescure , crème de cèpes
Porc laqué sesame grillé et girolles travers de porc de bigorre laqué sur sésame grillé, jus de vin
Magret de canard champignons en croute magret de canard des landes, champignons,; dans un feuilleté pur beurre aop isigny lescure et jus réduits
Jarret de veau craquant (plat a partager) un jarret de veau cuit longuement basse température, caramélisé sur un lit d’oignons rouges, jus brun
Chocolat en deux textures confit de griottes une base biscuit joconde (amandes /noisettes) un crémeux chocolat jivara 70 % valrhona, un cœur confit de griottes, meringues pralines, coulis de griottes confites aux éclats de de nougatine
Tarte tatin 2026 tous les ingrédients de la tarte tatin mais avec les techniques d’aujourd’hui, servie avec au choix, crème velouté mascarpone vanille grand cru tahaa, ou coulis de citrons wolkamer ( de mon jardin)
Boule de neige hors saison meringue craquante, nougatine glace vanille grand cru tahaa, voile d’orange, velouté gianduja
Macaron deux parfums un macaron grande taille insert abricots confits et ganache orange, servi sur un coulis de citron wolkamer (de mon jardin)
A la fin du repas le chef vous offrira une surprise (douceurs de ma fabrication)
Fromage bleu au poivre voatsiperifery fromage de vache a pate persillée « de ma fabrication
Surprise du chef offert sur le menu (le principe de la surprise c’est que l’on découvre, mais vous serrez conquis)
Crumble sable aux parmesan
Bruschetta tomate cerise et olives noire confite, burrata crémeuse, basilic en pesto et huile d'olives vierges
Quinoa et boulgour mariné, oeuf mi cuit et zeste acidulé
Anneaux de calamar aux citron vert et panure panko mayo wasabi
Bavette a l'échalotte, pomme grenaille roti aux beurre
Filet de cabillaud croûte parmigiana et julienne de légumes
Moelleux chocolats, crème vanille
Inspiration autour des fruits automne
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 106 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 106 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 106 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: 106 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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