Private Chef in Creuse
Rent one of our 13 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Creuse
Since the first private chef joined Take a Chef in Creuse in February 2021, more than 13 Private Chefs have joined our platform in Creuse and offered their services as private chefs anywhere in Creuse.
Starting in 2021, 2,799 guests have already enjoyed a chef in Creuse. To book your chef in Creuse, 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 333 customized menu proposals, sending a total of 862 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, 2,799 guests have enjoyed unique experiences with no hassle. Our guests in Creuse usually book menus around 84 EUR per person, including 3.43 courses, sharing an average of 5.11 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 Creuse.












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.
13 Private Chefs in Creuse
Get to know more about our top rated Private Chefs in Creuse












More than 2,700 guests have already enjoyed the experience
4.91 Chef
The guests in Creuse 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 Creuse 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 Creuse has been scored with a 4.91 on average.
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333 menus personalized by our Private Chefs in Creuse
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
Ballotine de volaille aux oignons confits aux 5 épices , tagliatelles de courgettes et son caramel d’ananas
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
2 amuses bouche assortis
"parmigiana" d'aubergines
Oeuf en croute de panko, choux rouge, pourpier et crème de safran
"panzanella" aux légumes croquants et cœur de haricots cannellini parfumés au wasabi, contraste rafraîchissant de basilic et de framboise
Raviolis tièdes de pâtes pliées farcies aux haricots borlotti, jeu de légumes bien rôtis, avocat, sauce hollandaise au yuzu et ragoût d’orange
Tomate, dés de légumes, rhubarbe et fruits de saison délicatement siropés et épicés, sorbet basilic
Tartare de fruit de saison
Panna cotta revisitée
Mille feuilles revisité
Tiramisu : citron
Tiramisu : fruits de saison
Tiramisu : chocolat
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
Fried cauliflower with labneh
Gnocchi fillet mignon, roquefort and walnuts
Gnocchi with tomatoes sauce or puttanesca
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
Brisket avec pommes de terre et verdures
Ceviche with sweet potatoes
Chicken supreme with mashed sweet potatoes and truffle sauce
Entrecote with mashed potatoes and vegetables
Lamb chops with purée and glazed carrots and marsala reduction
Chocolate and cherry cake
Apple pie
Mini carrot cake
Tiramisù
Fruit de la passion mousse with textured fruits
2 amuses bouche assortis
Bruschettas assorties
"parmigiana" d'aubergines
Arancini sauce bolognaise
Raviolis ou risotto garni au homard, bisque de langoustine
"tonnarelli" : pâte fraiche aux fruits de mer
Risotto au safran fait à la milanaise
Raviolis tièdes de pâtes pliées farcies aux haricots borlotti, jeu de légumes bien rôtis, avocat, sauce hollandaise au yuzu et ragoût d’orange
Lasagnes aux fruits de mer
Raviolis aux cèpes et artichauts, topinambours et fondue de parmesan
Raviolis maigres au maquereau
Tiramisu : recette traditionnelle
Duo de desserts
Panna cotta
Fresh goat cheese tart, garden vegetables and homemade pickles
Tarte au fromage de chèvre frais, légumes du jardin et pickles maison
Tempura de gambas, déclinaison de carottes au curry
Prawn tempura – carrot & potato variation sweet curry
Velouté de champignons du saumurois, oeuf poché et lard croustillant
Saumur mushroom soup, poached egg and bacon crisp
Filet de canard – légumes du marché, pomme de terre croustillante & sauce au poivre
Duck fillet – market vegetables, crispy potato & pepper sauce
Pêche du jour – riz sauté, julienne de légumes & salsa verde
Catch of the day – fried rice, vegetable julienne & salsa green
Beignet d’aubergine – dhal de lentilles coco au curry (option végétarienne)
Eggplant fritter – coconut lentil dhal with curry (vegetarian option)
Tartelette chocolat & framboise
Chocolate & raspberry tartlet
Ananas rôti – mousse coco & citron vert
Roasted pineapple – coconut & lime mousse
Tonka bean panna cotta – citrus fruits & cocoa crumble
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)
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
Granité de saison
Wild dordogne trout tartare, spicy rocket pesto, crunchy seasonal vegetables, crispy brioche and puffed buckwheat
Smoked and marinated veal fillet, crunchy seasonal vegetables with chimichurry sauce
Red label salmon confit with citrus and timur berries, lime caramel, seasonal vegetable mousseline
The prawn cooked with a blowtorch and marinated with citrus supremes and coconut milk, red lentils with spices
Lamb confit 7 hours with mild spices, tender seasonal vegetables and its full-bodied jus with red kampot pepper
Beef cheeks confit in cider, tender vegetables and its full-bodied jus with red kampot pepper
Marinated and seared beef fillet, crunchy seasonal vegetables with iranian black lemon
Albacore tuna my way, vegetable tagliatelle and mango caramel with hibiscus flower
Valrhona chocolate fondant, seasonal coulis and vanilla poached fruit
Duo of valrhona chocolate quenelles, cocoa beans biscuit and seasonal fruits poached in jukro tea
Poached pear in red wine and crème de cassis, almond crumble and lime sorbet
Seasonal fruits poached with tonka beans, seasonal fruits pan-fried with sumac, fruity meringue and fruit coulis
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 Creuse.
What does a private chef service include in Creuse?
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 Creuse?
The price of renting a chef in Creuse 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 Creuse?
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 13 chefs available in Creuse. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Creuse 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 Creuse?
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 Creuse
Discover more details about our private chefs and their services.
The average age of our private chefs in Creuse
Percentage of our women chefs in Creuse.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Creuse.
Percentage of services with kids in Creuse.
Maximum number of bookings for a personal chef by a single client in Creuse.
Increase in the number of bookings for a chef from last year in Creuse.
Languages spoken by our personal chefs in Creuse.
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 Creuse.
Average timeframe from sending the request to booking.
How many chef services are booked in Creuse each month?
Private chef reservations can vary seasonally depending on the destination. In Creuse, 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 Creuse.
Cost of a private chef in Creuse
The cost of hiring a private chef in Creuse 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 Creuse?
We mainly offer six types of cuisine in Creuse: 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 Creuse!






Talk to our chefs in Creuse
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 Creuse? You’ll get it. Tell us about your event in Creuse, and discover the best chefs who will customize every detail of your experience.










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