Private Chef in Le Havre
Hire one of our 16 Private Chefs in Le Havre and personalize your menu, 1660 clients in Le Havre have already booked their chef!





















Private Chef in Le Havre
Since the first Private Chef who joined Take a Chef in Le Havre in February, 2017, more than 16 Private Chefs have joined our platform in Le Havre and offer their services as Private Chef anywhere in Normandy.
Starting from 2017, 1660 guests have already enjoyed a Private Chef in Le Havre through Take a Chef. Up until today, our chefs have shared 382 customized menu proposals, sending a total of 1822 messages to their guests, who rated their experience with an average score of 4.7 out of 5.
Our guests in Le Havre usually book menus around 79 EUR per person, including 4.02 courses, sharing an average of 4.7 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Le Havre!












How it works
Personalize your request
Share with us the details of your dreamed 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
Dont be shy to exchange 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 counting down the days till your culinary experience begins!
16 Private Chefs in Le Havre
Get to know more about our top rated Private Chefs in Le Havre












More than 1600 guests have already enjoyed the experience
4.33 Chef
The guests in Le Havre have scored the experience with their Private Chef with a 4.33.
4.67 Food quality
The quality of the menus cooked by our Private Chefs in Le Havre received an average score of 4.67.
4.67 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.67 average score.
4.83 Cleaningness
The clean up of the kitchen and dining area in Le Havre has been scored with a 4.83 on average.
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382 menus personalized by our Private Chefs in Le Havre
Every occasion is unique - make sure you have the right chef and menu for it!








Carpaccio de boeuf, roquette, parmesan, pignons grillés et chimichurri au basilic / beef carpaccio, arugula, parmesan, toasted pine nuts and basil chimichurri
Ceviche de poisson de saison : coriandre, avocat, oignon rouge / seasonal fish ceviche: cilantro, avocado, red onion
Tartare de thon (asiatique) sur chips/tuna tartare (asian) on potato chip
Plateau de charcuterie : assortiment de fromages, olives, cornichons, salami, prosciutto, confiture de figues, fruits & pains chauds et crackers / charcuterie board: assorted cheeses, olives, cornichons, salami, prosciutto, fig jam, fruit with warm breads
Plateau mezze : assortiment d'olives, fruits, noix, feta, houmous, tzatziki servi avec pain chaud et crostini / mezze platter: assorted olives, fruit, nuts, feta, hummus, tzatziki served with warm bread and crostini
Pain grillé, camembert, champignons sautés ou bruschetta ou tomates cloquées et oignon caramélisé / grilled bread, camembert, sautéed mushrooms or bruschetta or blistered tomatoes and caramelized onion
Dorade crudo à la pistache et à la menthe / dorade crudo with pistachio and mint
Saint-jacques crudo au basilic et concombre / scallop crudo with basil and cucumber
Crudo de thon aux agrumes, câpres et sésame / tuna crudo with citrus, caper and sesame
Betteraves rôties, feta et menthe (avec ou sans roquette) / roasted beets, feta and mint (with or without arugula)
Mâche, poire, gorgonzola et graines de courge / mache, pear, gorgonzola and pumpkin seed
Carpaccio de courgettes, roquette, parmesan et citron / zucchini carpaccio, arugula, parmesan and lemon
Mesclun; radis, fenouil émincé, aneth, vinaigrette au champagne / mesclun; radish, shaved fennel, dill, champagne vinaigrette
Tomates anciennes, mozzarella, balsamique, gremolata au basilic / heirloom tomatoes, mozzarella, balsamic, basil gremolata
Noix de saint-jacques au beurre noisette persillade et citron (petite assiette) / brown butter scallops with parsley and lemon (small plate)
Soupe chaude de saison, (courge musquée, chou-fleur, pomme de terre/poireau, topinambour, potiron) / hot seasonal soup, (butternut squash, cauliflower, potato/leek, jerusalem artichoke, pumpkin)
Thon poêlé, salsa de mangue / seared tuna, mango salsa
Accompagnement avec plat principal : légumes verts sautés / side dish to go with main: sautéed greens
Choisissez une protéine : boeuf, veau, agneau, poulet, canard, dinde / choose a protein: beef, veal, lamb, chicken, duck, turkey
Choisissez des fruits de mer : saint-jacques, dorade, bar, maquereau, bonite, thon, saumon / choose seafood: scallops, dorade, bar, mackerel, bonito, tuna, salmon
Purée personnalisée à la protéine de votre choix : céleri-rave, panais, patate douce, chou-fleur... / customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower
Côtelettes d'agneau, purée de céleri-rave, pesto de menthe, légumes au choix / lamb chops, celeriac purée, mint pesto, veg of choice
Poulet entier ou 1/4 aux herbes de provence, pommes de terre rôties au four, légumes au choix / whole or 1/4 herbs de provence chicken, oven roasted potatoes, vegetable of choice
Sous-marins végétariens pour les protéines : steak de chou-fleur, quartier de céleri-rave, haricots au choix, lentilles françaises / vegetarian subs for protein: cauliflower steak, celeriac wedge, beans of choice, french lentils
Accompagnement avec plat principal : purée de pommes de terre à l'estragon croustillantes, pommes de terre rouges bouillies avec salsa aux herbes ou pommes de terre rôties au romarin / side dish to go with main: crispy smashed tarragon potatoes, boiled re
Filet mignon de boeuf au beurre composé échalote et estragon / beef filet minion with shallot and tarragon compound butter
Magret de canard poêlé, cinq épices et confiture d'orange, légumes au choix / pan seared duck breast, five spice and orange jam, veg of choice
Accompagnement avec plat principal :: choux de bruxelles croustillants, ail et citron / side dish to go with main: crispy brussels sprouts, garlic and lemon
Accompagnement avec plat principal : courges de saison rôties au four, carottes rôties tricolores, ou patates douces, servies avec labneh / side dish to go with main: oven roasted seasonal squashes, tri-colored roasted carrots or sweet potatoes, served wi
Accompagnement avec plat principal : salade de quinoa, d'orzo ou de riz sauvage aux noix, poireaux sautés, champignons. personnalisable en fonction du menu / side dish to go with main: quinoa, orzo, or wild rice salad with nuts, sautéed leeks, mushroom
Petits fruits de saison, crème fraîche fouettée à la vanille / seasonal berries, whipped vanilla crème fraiche
Gâteau amande/orange / almond/orange cake
Gâteau au chocolat sans farine, crème fraîche fouettée / chocolate flourless cake, whipped creme fraiche
Mini pots de crème au chocolat, chantilly et framboises / mini chocolate pots de creme, whipped cream and raspberries
Crumble myrtille cardamome ou crumble fruits de saison au choix avec glace vanille / blueberry cardamom crumble or seasonal fruit crumble of choice with vanilla ice cream
Mini pavlovas, crème gousse de vanille et fruits au choix ou lemon curd / mini pavlovas, vanilla bean crème and fruit of choice or lemon curd
Assiette de fromages français assortis (chèvre, brebis et vache) / platter of assorted french cheeses (goat, sheep and cow)
(fresh/local fish) ceviche, cilantro, avocado, red onion, jalapeño
Beef carpaccio, arugula, pecorino, toasted pine nuts
Charcuterie board: assorted cheeses, olives, cornichons, salami, prosciutto, fig jam, seasoned pecans etc...artisanal breads and crackers
Lobster or crab “roll” crostini (or mini brioche roll): rémoulade sauce
Shrimp with mango salsa on cucumber (or in bowl as dip with chips)
Tuna tartare (asian/spicy) on blue potato chip
Peruvian style ceviche (fish of choice)
Crudités platter (with beet dip, tzatziki, creamy herb) celery, carrot, cucumber, bell pepper, breakfast radishes and fennel/or salad turnips
Mezze platter: assorted olives, fruit, nuts, feta, hummus, tzatziki served with warm pita, pita chips and crackers
Grilled bread with ricotta and tomatoes/bruschetta or sautéed mushrooms
Fresh seasonal fish crudo, shaved fennel and radishes, citrus, chive
Zuchinni carpaccio, arugula, lemon. parmesan
Shaved asparagus salad with arugula and torn burrata
Local farm lettuces; radish, shaved fennel, snap peas, dill, champagne vinaigrette
Avocado caesar salad, homemade croutons
Cold soup (spring pea, cucumber, grape gazpacho, sorrel..)
Beef tartare, sorrel, tarragon emulsion, lemon zest
Caprese salad, local heirloom tomatoes, bocconcini mozzarella, balsamic reduction, basil ( not available until late july)
Arugula, beet and goat cheese salad
Charred broccolini and green beans over labneh
Sautéed greens (tuscan kale, chard, spinach) (side)
Choose a protein: beef, veal, lamb, chicken, duck
Choose seafood: scallops, halibut, shrimp, swordfish, tuna, salmon, seasonal white fishes
Lamb chops, cauliflower purée, local asparagas, mint pesto
1/4 chicken or thighs, assorted seasonal green beans and snap peas (colorful) toasted hazlenuts, au jus (chicken flavors: cumin citrus, roasted sumac or lime cilantro)
Labneh or customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower, fennel or a combination of two (side)
Vegetarian subs for protein: cauliflower steak, celeriac wedge, fava beans, butter beans, french lentils
Boiled new potatoes with herb salsa or roasted rosemary potatoes or twice cooked miso fingerlings or crispy smashed potatoes side
Oven roasted seasonal squashes or sweet potatoes: served on labneh; topped with za'atar (side)
Duck breast seared with 5 spice and fig confit or quince sauce, veg of choice
Grilled swordfish, striped bass or other seasonal fish...served on bed of shaved brussels sprouts, fennel dust, gremolata
Quinoa, orzo, or wild rice salad with nuts (optional) and sautéed leeks, mushrooms, chopped veggies..customizable based on menu (side)
Filet minion with porcini butter
Green and yellow string beans, snap peas medley, lemon garlic vinaigrette
Pan seared scallops; parsnip puree, gremolata (with or without crispy prosciutto)
Harissa roasted salmon with blistered tomatoes
Caramelized apples, vanilla gelato, cognac crème
Mini pavlovas, vanilla bean crème and fruit of choice
Fresh seasonal berries, whipped cream
Almond/orange cake or olive oil cake
Flourless carrot cake
Chocolate flourless cake
Mini chocolate lava cakes
Mini chocolate pots de creme, cocoa nib, whipped vanilla cream and raspberry
Blueberry cardamom crumble or seasonal fruit crumble of choice with vanilla gelato
Mini cheesecakes
Saint jacque poêle , crème de celeriac rôti
Bar en ligne , carrot , betterave , épinard , sauce avec poivron rouge et palourdes
Cheese cake
Seafood with sea vegetables, herbs , flowers and citrus
Vegitables / fish that best in season served with different cooking technique
Meat / poultry with the best combinations of condiment served along vegetables
Sorbet before dessert / cheese courses / and a not too sweet desserts with an ice cream to combine with
"bao" au saumon fumé, crème fraîche à l'aneth
Tartare de betterave multicolore, burrata, truffe noir
Artichaux à la romaine, sauce persillé
Ravioli farci de ricotta et epinard, sauce au parmesan et poivre timut
Suprême de volaille fermie confit, purée de pomme de terre au truffe, mâche
Tarte à la banane caramélisé de dulce de leche, citron vert
Bone marrow and persillade tostada
Octopus ceviche , chorizo and pickled sprouts, fried tortillas
Chicken tinga , razor clams and pickled lemon, blue corn taco
Whole lamb shoulders baked with mezcal , salsa verde of wild seeds , green tortillas and mole
24 hour braised veal , citrus and smoked tomato casserole , red mole , wild leaves salad , tortillas
Mexican crab hotpot, served with carmargue rice cooked in crab and ginger bisque with verbena and soft leeks pickles and corn
Churros , 100% cacao sauce with chilli and blood orange
Coconut and passionfruit meringue ,
Tart of smoked mackerel with oyster cream and fried chicken skin
Herb agnolottis in lamb brodo
Seabass poached with a dashi of japanese mushrooms, lardo & razor clams
Red mulet, safran risotto with dill & radish
Cot a l‘os, ail des ours butter , celeriac and potato gratin (1kg per 2)
Cotton cheesecake caramalized with eau de vie
Slow cooked brilliant savarin cheesecake, kiwi jelly , grapefruit curd and pink peppercorn
Poached mushrooms, cheese broth cucumber hearts and curry leaves
Squid noodles in a dashi made from seaweed and forest spices
Roasted beetroot and radicchio risotto with whey sauce
Baked celeriac, truffled hazelnut pesto pickled shimejis and goats curd
Crab and shitake hotpot, served with carmargue rice cooked in crab and ginger bisque with verbena and soft leeks and tsukemono pickles
Roasted sea bream, rhubarb , celery and almond clam broth
Cot a l‘os, ail des ours butter , celeriac and potato gratin (1kg per 2)
Creme fraiche tart , with chestnuts and lemon
Crème caramel infused with fennel seeds , mandarines and yuzu
Coconut and passionfruit meringue ,
Chocolate pavé with earl grey and pistachios
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 Chefs in Le Havre.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Le Havre is 118 EUR per person. Between 3 and 6 people, the average price is 96 EUR per person. Between 7 and 12 people, the average price is 70 EUR. For 13 or more people the average price is 70 EUR. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Le Havre there are currently 16 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 1660 guests in Le Havre, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Le Havre
Discover more details about our Private Chefs in Le Havre and their services.
How many Private Chef services are booked in Le Havre each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Le Havre, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Le Havre, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Le Havre?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Le Havre is 118 EUR per person. Between 3 and 6 people, the average price is 96 EUR per person. Between 7 and 12 people, the average price is 70 EUR. For 13 or more people the average price is 70 EUR.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Le Havre on each particular month of the year.
What is the most reserved type of cuisine in Le Havre?
We mainly offer six types of cuisine in Le Havre: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Le Havre is the French cuisine, and the less booked type is the Latin American cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Le Havre!






Discover our Private Chefs
Each Private Chef in Le Havre is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Le Havre who will personalize every detail of your experience.










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