Private Chef in Lozère
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 Lozère
Since the first private chef joined Take a Chef in Lozère in January 2023, more than 14 Private Chefs have joined our platform in Lozère and offered their services as private chefs anywhere in Lozère.
Starting in 2023, 2,263 guests have already enjoyed a chef in Lozère. To book your chef in Lozère, 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 314 customized menu proposals, sending a total of 1,175 messages to their guests, who rated their experience with an average score of 4.62 out of 5.
Since the first dinner provided by Take a Chef, 2,263 guests have enjoyed unique experiences with no hassle. Our guests in Lozère usually book menus around 86 EUR per person, including 3.97 courses, sharing an average of 5.9 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 Lozère.












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 Lozère
Get to know more about our top rated Private Chefs in Lozère












More than 2,200 guests have already enjoyed the experience
4.44 Chef
The guests in Lozère have scored the experience with their Private Chef with a 4.44.
4.67 Food quality
The quality of the menus cooked by our Private Chefs in Lozère 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.
4.67 Cleaningness
The cleanup of the kitchen and dining area in Lozère has been scored with a 4.67 on average.
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314 menus personalized by our Private Chefs in Lozère
Every occasion is unique - make sure you have the right chef and menu for it!








Cannelé de courgette/conté
Cube de panisse
Madeleine au chorizo et romarin
Fresh roll's de boeuf wayu au coeur de brousse aux agrumes, graines de grenade et vinaigrette au fruits de la passion/huile d'avocat
Raviole de crabe , calamard sancké, soupe de poisson crémée et quenelle de caviar
3 huitres aspic et quenelle de caviar francais
Tournedos façon rossini, gaufre de pomme de terre, bloc de foie gras frais snaké, tombé de cèpes et sauce foie gras
Filet de sole, beurre meunière aux câpres et flan de légumes
Ecrevisse à l'armoricaine , riz basmati et mirpoix de légumes de saison
Dôme tout choco noir , coulis de chocolat blanc et morceaux de honney comb
Crème brulée au citron et glace artisanale à la vanille et pistaches toréfiées
Charlotte banane choclat
Focaccia and bean cream with parmesan (vegetarian)
White bean hummus and pita bread (vegetarian)
Arancini cacio e pepe (vegetarian)
Cream of zucchini and parmesan (vegetarian)
Pasta alla norma – aubergines, tomato sauce, salted ricotta (vegetarian)
Lasagna al ragù (meat and tomato sauce)
Sicilian-style swordfish
Seafood risotto
Sicilian cannoli (vegetarian)
Grandma's tiramisu (vegetarian)
Vanilla panna cotta with lemon crumble (vegetarian)
Vanilla and seasonal fruit sponge cake (vegetarian)
Salade de courgettes croquantes au citron, basilic et poutargue
Focaccia et tapenade olive amande (vegetarian)
Shot de tomate épicée chorizo et croûtons à l'ail
Aubergine grillée, câpres, crème de fêta
Rouleau de courgette, tuile de parmesan et œuf de truite
Tartare de champignons à l’ail et crème ricotta citronnée (vegetarian)
Bruschetta à la ricotta, tomates confites et anchois
Gaspacho de tomate et poivrons, ricotta et fraises (vegetarian)
Bouillon de poisson au lait de coco, cabillaud, pommes de terre au beurre de romarin
Risotto d’orge crémeux au saumon fumé et œufs de truite
Filet de dorade grillé, sauce tomate, olives, câpres, oignons
Risotto crémeux à l’orge et courgettes grillées (vegetarian)
Pavlova aux fraises (vegetarian)
Tartelette citron et fruits frais à la fleur d’oranger (vegetarian)
Panna cotta au romarin et mendiant chocolat pistache (vegetarian)
Gâteau moelleux à l’amande de provence et fruits frais (vegetarian)
Focaccia and olive and almond tapenade (vegetarian)
Grilled eggplant, capers, feta cream
Spicy tomato shot with chorizo and garlic croutons
Caponata crostini (vegetarian)
Pissaladière, anchovies and onions
Panelle, chickpea fritters with fresh lemon (vegetarian)
Cream of mushroom soup with chestnut pieces (vegetarian)
Summer soup with zucchini, mint and parmesan (vegetarian)
Provençal fish gratin
Sunny ratatouille and toulouse sausage
Minestrone aux asperges, riz de camargue et pesto basilico (vegetarian)
Eggplant parmigiana, camargue rice with fresh herbs, pistachio gremolata (vegetarian)
Rosemary panna cotta with nectarine (vegetarian)
Chocolate, meringue and fresh peach cake (vegetarian)
Rustic peach and apricot tart with almond cream (vegan)
Coffee cream and pine nut cookies (vegetarian)
Aiguillettes de volaille a la japonaise en coque croustillante fines lamelles de volaille label rouge de la drôme en chapelure de pain frais, et gaufre au basilic frais mascarpone aux épices
Gambas algues wakamé sur rouille gambas sauvages de madagascar, , sur algues wakamé aux herbes, sauce rouille au safran
Tomate mozzarella a ma facon comme un entremets, une couche de crémeux mozzarella entre deux couches de tomates confites au basilic, le tout glacé avec un gaspacho, crème fouettée mascarpone , , chips de 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 cuisson nacrée jus de langoustine safrané pave de chapon de méditerranée (poisson de roches très gouteux) dans un coque croustillante sur algues wakamé, jus de langoustine au safran
Medaillon de cabillaud cuit a la nacre jeunes pousses cœur de dos de cabillaud juste cuit nacré, , vinaigrette crustacés huile de basilic sur tagliatelles de légumes
Ballotine de caille aux giroles et echalotes bulle de caille , en biscuit, farcie de girolles et pesto aux pignons, jus d’échalotes
Moelleux d’avocat et saumon fumé un biscuit d’avocat et citron vert, une vague de crème de saumon fumé écossais, vinaigrette à l’huile d’herbes
Pavé de bœuf en croute jus de vin chaud un médaillon dans le merlan de bœuf (pièce du boucher),) duxelle de champignons et jambon sévillan belota ( 36 mois d’affinage) en feuilleté pur beurre a.o.p isigny lescure, jus réduit aux épices
Volaille aux girolles pesto jus de cèpes volaille label rouge de la drôme, en biscuit, farcie de girolles et pesto aux pignons , en croûte feuilleté pur beurre a.o.p isigny lescure , crème de cèpes
Rib de porc de laqué sesame grillé et girolles travers de porc de bigorre cuit lentement et laqué au four sur sésame grillé, jus de vin
Magret de canard champignons bruns en croute ½ magret de canard des landes, duxelles de champignons aux échalotes, jeunes pousses d’épinards ; dans un feuilleté pur beurre aop isigny lescure et jus réduits
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 ou
Tarte tatin 2.0 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 une bulle de meringue craquante, avec un coeur de nougatine et glace vanille grand cru tahaa, voile d’orange, velouté gianduja
Chocolat caramel beurre salé et pralines dans une larme en chocolat, brisures de meringues aux pralines, une crème diplomate vanille, miroir brisures nougat,
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)
Mini bruschetta pomodore , coeur d artichaut snaké et copeaux de ricotta
Burrata crémeuse , pesto de roquette et huile vièrge
Carpaccio de melon/jambon cru
Aranccini, sauce pomodore et salade verte
Canneloni ricotta et légumes de saison et pignon de pin, gratinés au parmesan
Tagliatelles bolognaise de la mama
Turamisu della mama au café
Pana cotta vanille et coulis de fruits rouge
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
Amuse-bouche selon mon inspiration
3 apéritifs de saison
Tartare de bar de ligne à l'huile d'olive des baux de provence, fleurs et herbes de mon potager
Tataki de filet de boeuf mariné à la citronnelle, légumes croquants et réduction de grenade
Filet de veau aux morilles, millefeuille de pomme de terre et potimarron
Dos d'esturgeon bio, sauce vierge de mon jardin, écrasée de pomme de terre aux algues bretonnes
Mousse au chocolat ultra légère, glace vanille, granola maison
Pommes de mon verger (5 variétés), caramel et chantilly
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 Lozère.
What does a private chef service include in Lozère?
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 Lozère?
The price of renting a chef in Lozère 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 122 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 74 EUR per person. For groups of 3 to 6 people, the rate is 106 EUR per person, and for 2 people, the price is 122 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 Lozère?
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 Lozère. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Lozère 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 Lozère?
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 Lozère
Discover more details about our private chefs and their services.
The average age of our private chefs in Lozère
Percentage of our women chefs in Lozère.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Lozère.
Percentage of services with kids in Lozère.
Maximum number of bookings for a personal chef by a single client in Lozère.
Increase in the number of bookings for a chef from last year in Lozère.
Languages spoken by our personal chefs in Lozère.
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 Lozère.
Average timeframe from sending the request to booking.
How many chef services are booked in Lozère each month?
Private chef reservations can vary seasonally depending on the destination. In Lozère, 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 Lozère.
Cost of a private chef in Lozère
The cost of hiring a private chef in Lozère 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 122 EUR per person.
For 13 people or more: 77 EUR
For 7 to 12 people: 74 EUR
For 3 to 6 people: 106 EUR
For 2 people: 122 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 Lozère?
We mainly offer six types of cuisine in Lozère: 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 Lozère!






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










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