Private Chef in Capinghem
Rent one of our 82 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Capinghem
Since the first private chef joined Take a Chef in Capinghem in September 2017, more than 82 Private Chefs have joined our platform in Capinghem and offered their services as private chefs anywhere in Hauts-de-France.
Starting in 2017, 9,167 guests have already enjoyed a chef in Capinghem. To book your chef in Capinghem, 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 1,633 customized menu proposals, sending a total of 3,501 messages to their guests, who rated their experience with an average score of 4.7 out of 5.
Since the first dinner provided by Take a Chef, 9,167 guests have enjoyed unique experiences with no hassle. Our guests in Capinghem usually book menus around 93 EUR per person, including 3.55 courses, sharing an average of 4.2 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 Capinghem.












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.
82 Private Chefs in Capinghem
Get to know more about our top rated Private Chefs in Capinghem












More than 9,100 guests have already enjoyed the experience
4.77 Chef
The guests in Capinghem have scored the experience with their Private Chef with a 4.77.
4.66 Food quality
The quality of the menus cooked by our Private Chefs in Capinghem received an average score of 4.66.
4.49 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.49 average score.
4.86 Cleaningness
The cleanup of the kitchen and dining area in Capinghem has been scored with a 4.86 on average.
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1,633 menus personalized by our Private Chefs in Capinghem
Every occasion is unique - make sure you have the right chef and menu for it!








Apéritif 2 pièces
Risotto à la trufe
Ceviché de dorade royale, huile de vanille et guacamole au yuzu
Tataki de thon corse, pistaches grillées & aigre-doux
Tomates à l'ancienne, poire, stracciatella, crème balsamique
Salad king crab , agrumes
Saumon mariné aux agrum croustillant de topioca er salad d’herbs
Dos de bar roti au citron légume braisés
Filet veau mousseline de carotte et jus corsé
Filet de sole à basse température, nage de jeunes légumes coco et cardamome
Médaillon de lotte, mousseline de petit pois, petits légumes et beurre crémeux au citron
Maigre canard aux figues sache miel agrumes
Filet de bouef charolais, pomme grenaille cèpes jus corse
Suprême de volaille écrasé pdt et jus corse
Filet de rouget caponata beurre blanc
Pavolova aux framboise
Tart citron
Chou craquelin garni avec un confit de fraise chantilly à la vanille et fraise fraîche
Lemon curd crumble aux amandes meringue italian et sorbet citron
Cream brûlée
Tiramisu
Croissant crostini, pâté d'olives noires, champignons confits, pistaches, truffes d'été
Brochettes de salade caprese de mûres et burrata au basilic violet et au figue balsamique
Crudo de saint-jacques à l'avocat, sauce de fruit de la passion, citron vert et baies roses
Poire rôtie et gorgonzola enveloppés dans du prosciutto crudo au miel et au thym
Raviolis aux fruits de mer, sauce cioppino et beurre de crevettes
Tartare de saumon affiné à la betterave, crème de raifort, salsa de framboises et citron confit
Focaccia aux poivrons rouges, lardo di colonnata, confiture de figues et sel de peperoncino
Brasato al barolo à la toscane (joues de bœuf cuites lentement au vin rouge), crème de céleri-rave, pommes de terre rôties
Travers de porc mijotée au fenouil, crème d'aubergines fumées, patate douce fondante au l'aneth
Osso bucco milanais (au veau) avec crémeuse polenta ou gremolata de l'ail, basilic et citron
Entremet de chocolat au lait, pêches et amandes
Panna cotta au grec yaourt, fraises, sauce au miel et amaretto
Entremet tiramisu au café et noisettes
Chiles en nogada staffed with picadilo secret mix, topped with walnut-based cream sauce nogada
Chilasquiles rojos guajillo fried with green&red salza cheese
Dressy mole pablano with wild rice
Passion flan with churros
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
Huîtres embellie au nori et oeufs de saumon, huile verte et tartare de pommes granny
Terrine de foie gras sur mini-toast brioché, réduction de balsamique et figue rôtie
Carpaccio de saint jaques fraîches, vinaigrette passion et chips de basilic
Noix de ris de veau snackée sur velouté de cèpes et oeuf parfait, brisures de truffe noire
Filet de bœuf rossini, foie gras poêlé, jus corsé et gratin dauphinois
Suprême de pintade farcie à l'ail noir, dégradé de légumes d'hiver glacés, potimarron et chataigne
Filets de bar en croûte d'hiver, riz venere et beurre blanc citronné
Risotto aux gambas, bisque corsée au champagne, sèches en persillade
Tatin de pommes confites, caramel au pamplemousse et crème montée au tilleul
Ananas rôti au thym et flambé sous vos yeux au grand marnier
Huître et caviar
Toast foie gras framboise
Risotto à la trufe
Ceviché de dorade royale, huile de vanille et guacamole au yuzu caviar
Saumon mariné aux agrum croustillant de topioca er salad d’herbs
Tataki de thon , pistaches grillées & aigre-doux et caviar
Foie gras et pain d'épices maison
Foie gras de canard poêlé pressée pomme de terre
Noix de saint jacques poireaux
Filet caille farcie au foie gras, sauce forestiere & garnitures legum
Filet veau mousseline de carotte et jus corsé et foie gras poêlé
Filet de sole à basse température, nage de jeunes légumes coco et cardamome
Tournedos rossini de foie gras pomme grenaille cèpes et jus corse
Médaillon de lotte, mousselin de épinards , petits légumes et beurre crémeux au citron
Filet de chapon farci au foie gras laqué au miel
Bûche chocolaté
Pavolova aux framboise
Chou craquelin garni avec un confit de fraise chantilly à la vanille et fraise fraîche
Finger au chocolat au lait, praliné noisette sorbet citron vert
Mini truffle arancini with lime mayonnaise
Goat cheese, roasted pumpkin and hazelnut
Slow-cooked egg (64°c) on parmesan cream, saffron and balsamic vinegar caviar (igp)
Igp veal tartlet, cooked sous-vide, with tuna sauce and pantelleria dop caper powder
Roast beef with iced celery, hazelnuts, grana padano crisps and truffle mayonnaise
Hand-chopped fassona igp beef tartare with carasau bread crisps and black truffle fondue from norcia
Rustic toasted bread with sausage, parmesan cream and caramelized onion
Warm focaccia with stracciatella and cantabrian anchovy
Seared scallops with pea purée and parma ham dop crisps
Amberjack crudo-style with yuzu oil and crispy parmigiano reggiano
Stuffed anchovies, lightly fried, with roasted garlic aioli and lemon zest
Crispy popcorn shrimp with spicy mayo
Wild salmon croquettes with delicate tartar sauce
Argentinian prawn cocktail with light wasabi and passion fruit sauce
Red tuna spaghetti-style with light anchovy dressing
Herb-scented crispy polenta millefeuille filled with whipped salt cod (baccalà mantecato)
Cantabrian anchovies with bagnet verd, toasted brioche, alpine butter and mimosa egg yolk
Tender cuttlefish salad with potatoes, celery, cherry tomatoes and olives
Fines de claires oyster in tempura with passion fruit and light wasabi mayonnaise
Crispy argentinian prawn in kataifi pastry with lime mayonnaise
Osmosis-marinated salmon carpaccio with lime, whipped butter and soft focaccia
Selection of 6 tapas-style appetizers to share (bruschetta with chopped tomato and fresh basil, russian salad with tuna, sicilian-style eggplant caponata, lanzo salami, warm genoese focaccia, whipped ricotta with tuscan olive oil and fleur de sel)
Tasting of 4 piedmontese appetizers (traditional-style vitello tonnato, russian salad, fassona beef tartare with alba hazelnuts, fresh tomino cheese with traditional green sauce)
Carnaroli riserva risotto with treviso igp late radicchio (radicchio tardivo), pinot noir reduction, evo oil and burnt onion powder
Potato gnocchi with three-tomato sauce (restaurant da vittorio style), artisanal stracciatella and basil oil
Mezze maniche with ricotta cream, semi-dried cherry tomatoes, seared bra sausage and breadcrumbs
Orecchiette with roasted pumpkin cream and crispy speck
Pappardelle with white sausage ragù and sautéed artichokes
Tagliolini with bra igp sausage, sun-dried tomatoes and pecorino romano
Plin pasta from the langhe with parmesan cream and crunchy hazelnuts
Carnaroli risotto with franciacorta, smoked burrata and red prawn tartare
Tagliolini with lemon-scented butter, prawns, calamari and pistachio crumble
Fresh chitarra spaghetti cacio e pepe with prawns
Acquerello risotto with saffron, stracchino and mazara del vallo red prawn
Pumpkin risotto with red prawn crudo-style and licorice powder
Smoked nebbia “gli aironi” risotto with roasted cherry tomato cream, mussels and stracciatella
Smoked nebbia “gli aironi” risotto with saffron, crispy marrow and licorice powder
Linguine with clams, zucchini cream and nori seaweed powder
Smoked nebbia “gli aironi” risotto with gin, mascarpone, lemon and lemon foam
Mancini spaghettoni with sea urchin roe and nori seaweed powder
Paccheri di gragnano with light scorpionfish ragù, datterino tomatoes and basil
Parsley chlorophyll risotto with scampi and candied lemon
Lasagna with smoked salmon, wild fennel and prosecco doc béchamel
Grilled pork tenderloin with three-pepper sauce and herb smash potatoes
Italian pork loin braised in milk with sage and rosemary, roasted baby potatoes
Herb-crusted pork fillet with port wine sauce and potato purée
Beef cheek braised in red wine with duchess potatoes and fennel seed crisps
Cotechino and cabbage strudel with french-style potato purée (j. robuchon)
Cotechino wellington-style with roasted baby potatoes
Organic chicken leg lollipop wrapped in bacon with jack daniel’s sauce and sand-dusted potatoes
Confit cod on smoked potato cream and caramelized red onion
Seared amberjack with pea purée and glazed spring onion
Oven-baked turbot with white wine sauce and summer vegetables
Cbt sea bass fillet with smoked potato cream and zucchini
Roasted meagre with celeriac and confit cherry tomatoes
Seared tuna with mediterranean sauce and light caponata
Cbt salmon fillet with greek yogurt, cucumber and dill
Slow-cooked octopus with wasabi potato cream and rosemary oil
Seared baby octopus on chickpeas, aromatic popcorn and barbera reduction
Argentinian prawn wrapped in arnad lard with avocado guacamole and sand-dusted potatoes
Crème caramel
Sautéed apples with honey and cinnamon, almond crumble and vanilla ice cream
Deconstructed cheesecake with fresh red berries
Grandma’s turin-style bönèt
Classic tiramisu with chocolate
Dark chocolate mousse with extra virgin olive oil, maldon salt and hazelnuts
White chocolate and lemon crémeux
Coffee semifreddo with cocoa sauce
Pavlova with passion fruit curd
Warm chocolate lava cake with vanilla ice cream
Limoncello panna cotta with berries
Marinated strawberries with chantilly cream and timut pepper
Warm chocolate and hazelnut brownie with vanilla ice cream
Lavender panna cotta with red berry coulis
Mascarpone coffee cream with biscuit crumble and ecuador chocolate shavings
Apéritif 2 pièces
Risotto à la trufe
Ceviché de dorade royale, huile de vanille et guacamole au yuzu
Tataki de thon corse, pistaches grillées & aigre-doux
Tomates à l'ancienne, fig , stracciatella, crème balsamique
Salad king crab , agrumes
Saumon mariné aux agrum croustillant de topioca er salad d’herbs
Raviolis à la truffe et cèpes sauce crémeuse à la truffe
Tartare saumon mangue et avocat
Gnocchi gorgonzola et noix
Oeuf cocotte aux crème truffée
Dos de bar roti au citron légume braisés
Filet veau mousseline de carotte et jus corsé
Filet de sole à basse température, nage de jeunes légumes coco et cardamome
Médaillon de lotte, mousseline de petit pois, petits légumes et beurre crémeux au citron
Maigre canard aux figues sache miel agrumes
Ilet de bouef charolais, pomme grenaille cèpes jus corse
Suprême de volaille écrasé pdt et jus corse
Filet de rouget caponata beurre blanc
Pavolova aux framboise
Tart citron
Chou craquelin garni avec un confit de fraise chantilly à la vanille et fraise fraîche
Lemon curd crumble aux amandes meringue italian et sorbet citron
Cream brûlée
Tiramisu
Moelleux chocolate et crème anglaise et glace vanille
Poire façon belle hèlene
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 Capinghem.
What does a private chef service include in Capinghem?
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 Capinghem?
The price of renting a chef in Capinghem 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 67 EUR to 108 EUR. For groups of 13 people or more, the price is 67 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 97 EUR per person, and for 2 people, the price is 108 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 Capinghem?
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 82 chefs available in Capinghem. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Capinghem 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 Capinghem?
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 Capinghem
Discover more details about our private chefs and their services.
The average age of our private chefs in Capinghem
Percentage of our women chefs in Capinghem.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Capinghem.
Percentage of services with kids in Capinghem.
Maximum number of bookings for a personal chef by a single client in Capinghem.
Increase in the number of bookings for a chef from last year in Capinghem.
Languages spoken by our personal chefs in Capinghem.
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 Capinghem.
Average timeframe from sending the request to booking.
How many chef services are booked in Capinghem each month?
Private chef reservations can vary seasonally depending on the destination. In Capinghem, 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 Capinghem.
Cost of a private chef in Capinghem
The cost of hiring a private chef in Capinghem 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 67 EUR to 108 EUR per person.
For 13 people or more: 67 EUR
For 7 to 12 people: 73 EUR
For 3 to 6 people: 97 EUR
For 2 people: 108 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 Capinghem?
We mainly offer six types of cuisine in Capinghem: 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 Capinghem!






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










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