Private Chef in Indre-et-Loire
Rent one of our 26 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Indre-et-Loire
Since the first private chef joined Take a Chef in Indre-et-Loire in December 2019, more than 26 Private Chefs have joined our platform in Indre-et-Loire and offered their services as private chefs anywhere in Indre-et-Loire.
Starting in 2019, 2,907 guests have already enjoyed a chef in Indre-et-Loire. To book your chef in Indre-et-Loire, 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 370 customized menu proposals, sending a total of 713 messages to their guests, who rated their experience with an average score of 4.8 out of 5.
Since the first dinner provided by Take a Chef, 2,907 guests have enjoyed unique experiences with no hassle. Our guests in Indre-et-Loire usually book menus around 86 EUR per person, including 3.04 courses, sharing an average of 5.07 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 Indre-et-Loire.












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.
26 Private Chefs in Indre-et-Loire
Get to know more about our top rated Private Chefs in Indre-et-Loire












More than 2,900 guests have already enjoyed the experience
4.85 Chef
The guests in Indre-et-Loire have scored the experience with their Private Chef with a 4.85.
4.77 Food quality
The quality of the menus cooked by our Private Chefs in Indre-et-Loire received an average score of 4.77.
4.62 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.62 average score.
4.85 Cleaningness
The cleanup of the kitchen and dining area in Indre-et-Loire has been scored with a 4.85 on average.
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370 menus personalized by our Private Chefs in Indre-et-Loire
Every occasion is unique - make sure you have the right chef and menu for it!








Gambas rouges poêlées, crème de topinambur et poudre de réglisse
Cube de bœuf mariné, mayonnaise au miso et perle de moutarde ancienne
Mini brioche à la vapeur avec pulled pork et coleslaw raffiné
Tataki di tonno rosso, sesamo nero e gel yuzu
Ravioli ouvert aux crevettes et burrata avec bisque légère
Bar cuit à basse température, beurre blanc au citron fermenté et fenouil croustillant
Pigeon rôti, crème de panais et fond de cacao amer
Tiramisu déconstruit du chef
Panna cotta au lait d'amande, fraises marinées et poivre rose
Mille-feuille moderne déstructuré, crème diplomatique et vanille de madagascar
Bouchées apéritif selon la saison et les envies du chef (avec les indications du client)
Duo de saumon bio fumé maison au bois de pommier (en émulsion et en tranches), gnocchi maison aux pommes de terre, touche verte
Crevettes rouges de méditerranée sautées, spaghettis de courgette, bisque d'homard crémée
Tartare de boeuf, condiment à la moutarde d’orléans, ail noir, légumes croquants, brioche toastée
Trio de foie gras (au torchon, en crème émulsionnée au porto et en granité) et son œuf parfait, duo croutons de brioche, huile herbacé
Carpaccio de poulpe et burrata crémeuse sur son lit de poireau braisé, crumble moutardé, salsa verde
Magret de canard en sauce aux agrumes et déclinaison de carottes
Paillards de bœuf du loiret (40 jours de maturation), sauce au vin rouge et au chocolat, herbes fraîches et légumes provenant des fermes environnantes
Saumon bio grillé, perles en terre et mer aux herbes, beurre blanc crémeux et citronné
Tournedos de cochon fermier, légumes de saison, sauce solognote, socca de maïs grillée
Poulet pattes bleues de l'orléanais au vin jaune et ses légumes en cocotte
Baba « caipirinha », fruits exotiques, chantilly amandine, meringue croustillant
Banofee revisité – bananes en deux façons (crue et cuite), ganache montée au chocolat blond, crème glacée au café du brésil, croustillant aux amandes
Déclinaison de chocolats en couleurs, textures et températures
Poire pochée au caramel et épices douces, crumble et chouchou aux amandes, sorbet poire maison, chantilly aux amande
Pomme fondante caramélisé, arlette croustillante, crème crue et fève tonka
Poireaux vinaigrette poireaux fondants, vinaigrette moutarde à l’ancienne, herbes fraîches, œufs mimosa très finement râpés
Radis beurre radis croquants, beurre fermier demi-sel, fleur de sel, pain de campagne toasté
Carottes anciennes râpées minute, vinaigrette légère au miel de touraine, zeste d’orange et graines torréfiées
Tartare de truite de langeais truite de loire assaisonnée citron vert, échalote ciselée, pomme verte et huile d’aneth. tuile croustillante et crème crue montée légère
Œuf parfait, champignons du saumurois, crumble lard œuf 63°c, poêlée de champignons de cave, éclats de lard fumé, crumble noisette
Pigeonneau de racan, légumes brûlés et jus corsé café pigeonneau rôti rosé, betterave et oignon brûlés, jus court monté au beurre, pointe d’infusion café pour la profondeur
Beuchelle tourangelle ris et rognons de veau, sauce crémée au vouvray, champignons et pointe de moutarde douce. servie avec riz pilaf ou fine purée de pomme de terre
Retour de criée, coques et riz noir, espuma vodka poisson snacké selon arrivage, jus coquillages réduit, riz noir nacré. écume légère vodka-citron pour un contraste iodé
Le fruit déclinaison autour d’un fruit de saison (pomme, poire ou fraise selon période) : cru, compoté, sorbet, sablé
Chocolat noir crémeux chocolat 70 %, biscuit moelleux, éclats torréfiés, glace lait ribot
Pistache biscuit pistache, ganache montée légère, praliné pistache, pointe de fleur d’oranger
Flan de petits pois, crème montée à la menthe fraîche et citron vert, croustillant de seigle torréfié (vegetarian)
Velouté glacé de courgettes, huile de verveine citronelle, crème d'isigny au livèche et croûtons dorés au beurre (vegetarian)
Petits cromesquis de canard confit, pickles d'oignon rouge, moutarde douce au miel de sapin
Tartare de thon rouge, brunoise de betterave & sésame torréfié
Blinis à la farine de seigle, crème aigre, œufs de poisson, herbes fraîches
Soupe de petits pois glacée, œuf poché, huile à l’aneth et tuile de pain noir
Rillettes de crabe, agrumes, croustillants de pain et vinaigrette sésame grillé
Asperges vertes glacées, bouillon umami parfumé au shiso vert, legumes printemps et huile d’ail des ours
Ceviche de lieu jaune - mousseline épinard a la truffe, radis et pommes vertes marinées aux herbes, huile verte et écume
Magret de canard fumé au foin, purée de carotte/safran, choux rôtis & réduction de vin rouge aux baies rouges
Bar de ligne sauvage snacké, cœur d'artichaut, citron confit, estragon, œufs de poisson, beurre blanc au muscadet
Blanc de poulet rôti, cassoulet d'asperges blanches et noisette, mille-feuilles de pomme de terre a la truffe et son jus de volaille
Tarte aux fraises de plougastel, crème diplomate à la vanille
Autour d'agrumes - moelleux clémentine, orange curd, clementine confits, chocolat blanc brulé et glace au citron vert
Chocolat & sarrasin - biscuit moelleux, ganache au café, caramel au sarrasin grillé, praliné aux noisettes et amande, sorbet prosecco
La tomate d’antan en variations, basilic, noisettes grillées, brioche végétale (vegetarian)
L’asperge blanche en textures, comme une sauce tartare, croustillant de gâche vendéenne
Le tourteau en rémoulade, citron acidulé, petit pain frit des caraïbes
Gaspacho de tomates d’antan, stracciatella crémeuse, huile verte, crumble aux vieux parmesan (vegetarian)
La courgette en carpaccio, burrata fondante, pesto de roquette pistache, crumble aux noisettes grillées (vegetarian)
Le bœuf en tataki, condiment carottes curry, cacahuètes
La betterave en variation, le chèvre d’un copain de la fromagerie des gors, pomme granny (vegetarian)
Le rouleau de printemps au tourteau de la criée, avocat brûlé et crevette
Le canard croustillant et fondant, asperges vertes en variations, sauce crémeuse à l’ail noir
Le bœuf confit 4h, mille-feuille de pommes de terre, aïoli à l’ail noir
Le poisson du marché rôti, risotto à l’ancienne, carottes rubans, beurre fumé
Dans l’esprit d’un dahl aux lentilles corail, feta, poireaux frits et mesclun du marché (vegetarian)
La fraise gourmande en tartelette, hibiscus, crème onctueuse vanille et fève de tonka
La pistache moelleuse et fondante, la vanille de madagascar
Poire confite à la lavande, crémeux à la vanille, biscuit croustillant au sésame
Variation autour du tiramisu et des fruits exotiques
Seafood salad
Brazilian moqueca
Brigadeiros
Aubergine avec mousse de ricotta, poireau frit et chips de parmesan
Huître en tempura sauce teriyaki ciboulette et carottes
Carpaccio cuit de veau sauce tonnata, câpres et fleurs comestibles
Gambas au beurre aromatique, petite salade de légumes croquants et sauce verte
Moules gratinées avec pain parfumé, sauce béarnaise et graines de courge torréfiées
Tataki de thon mi cuit peackels di legumes sauce tartar
Rouleau de poisson bleu et courgettes, bisque de crevettes et racines rouges
Risotto au citron vert et gingembre, mélangé à l'huile d'olive tartare de crevettes et noix
Tiramisu déconstruit du chef
Tartelette de sarrasin avec crème de citron et meringue italienne
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
Green risotto with mushrooms and stracciatella
Gnocchi fillet mignon, roquefort and walnuts
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
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 Indre-et-Loire.
What does a private chef service include in Indre-et-Loire?
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 Indre-et-Loire?
The price of renting a chef in Indre-et-Loire 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 77 EUR to 115 EUR. For groups of 13 people or more, the price is 77 EUR per person. For groups of 7 to 12 people, the cost is 73 EUR per person. For groups of 3 to 6 people, the rate is 90 EUR per person, and for 2 people, the price is 115 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 Indre-et-Loire?
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 26 chefs available in Indre-et-Loire. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Indre-et-Loire 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 Indre-et-Loire?
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 Indre-et-Loire
Discover more details about our private chefs and their services.
The average age of our private chefs in Indre-et-Loire
Percentage of our women chefs in Indre-et-Loire.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Indre-et-Loire.
Percentage of services with kids in Indre-et-Loire.
Maximum number of bookings for a personal chef by a single client in Indre-et-Loire.
Increase in the number of bookings for a chef from last year in Indre-et-Loire.
Languages spoken by our personal chefs in Indre-et-Loire.
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 Indre-et-Loire.
Average timeframe from sending the request to booking.
How many chef services are booked in Indre-et-Loire each month?
Private chef reservations can vary seasonally depending on the destination. In Indre-et-Loire, 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 Indre-et-Loire.
Cost of a private chef in Indre-et-Loire
The cost of hiring a private chef in Indre-et-Loire 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 77 EUR to 115 EUR per person.
For 13 people or more: 77 EUR
For 7 to 12 people: 73 EUR
For 3 to 6 people: 90 EUR
For 2 people: 115 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 Indre-et-Loire?
We mainly offer six types of cuisine in Indre-et-Loire: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Chef's special, 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 Indre-et-Loire!






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










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