Private Chef
Enjoy a customized culinary experience with a Private Chef in the comfort of your own home.
Enjoy the experience
There is no more intimate restaurant than your own home, where you can be at ease with the people you care for. Now, you can bring the magic of a fine dining restaurant to your table, through talented chefs who will tailor a menu to your cravings.
Turn your home into a restaurant and indulge yourself with a unique dining experience at home.
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!
Top private chefs
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
More than 47400 guests have already enjoyed the experience
4.48 Chef
The guests in France have scored the experience with their Private Chef with a 4.48.
4.68 Food quality
The quality of the menus cooked by our Private Chefs in France received an average score of 4.68.
4.62 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.62 average score.
4.8 Cleaningness
The clean up of the kitchen and dining area in France has been scored with a 4.8 on average.
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18616 menus personalized by our Private Chefs in France
Every occasion is unique - make sure you have the right chef and menu for it!
"magic provence" mini platters with italian cold meats, goat's cheese from the region of saint saturnin d'apt, abomasum from the nearby drôme, cherry tomatoes, pomegranates and mango slices on the finish
Special recipe from an indian curry with tahini small tomatoes and chickpeas organic greek yogurt and armenian kadaifi
Thin armenian pizzas with minced meat
Falafels and tofu in a corn-based chaplain served on a tzatziki sauce and lebanon spice zaatar
Cheese puff pastry specialty from greece country
Spinach puff pastry specialty from greece country
Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts
Beet hummus - vegan recipe
Grilled halloumi igp from cyprus ile and gratinated with sunflower seeds, fresh mint
Red onion salsa with pumpkin seeds and lebanese bread
Tarama with goat yaourt from greece
1 bottle of turkish drink anised “raki " offered
Lamb stew from sisteron or alpilles area and seasonal vegetables in tajine style, 7 hours cooked
Eggplant stuffed with halal beef on a lebanese specialty base
Sea bream after fishing labeled ''france pavilion'' , marinated with verbena pick in the vicinity of oppède village by the chef and served on a sauce ''bouillabaisse'' specialty from chef
Fresh salmon fillet and "flan de polenta à la provençale " with ratatouille " mini vegetables, a really specialty from provence area
A choice from all baklavas and lokoums variety
Turkish halwas from istanbul, nature or with almonds
Typical black figs from the village of caromb near mont ventoux cooked with fig & violet coulis
Célébre dessert à la noix de coco et la rose en pétale
Mignardises ( calissons ) offered by the chef
"magic provence" mini platters with italian cold meats, goat's cheese from the region of saint saturnin d'apt, abomasum from the nearby drôme, cherry tomatoes, pomegranates and mango slices on the finish
Amuses- bouche from bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts
Pad thai composed with natural tofu seasoned by the chef) with fine herbs, bean sprouts, lime, chives and flat rice noodles, all cooked in a wok with sweet spices
Asparagus from carpentras with an italian salad, oil olive from nyons, millefeuille vegetables with a pesto { basil } sauce coulis
Salad thaï with chicken or shrimps marinated, sun-dried tomatoes, oil olive ''tanche variety '' from nyons, vegetables from gordes/luberon markets
Vegetarian dish with peppers, red cabbage, zucchini, carrots, soybean and bamboo shoots, white rice, wok caramelized red onions and salad
Ceviche fusion food asian-peruvian style, fish ( cod or scottish salmon ), lime, tamarind, ginger, sweet potato, cucumber, mango, sesame seeds and just grilled corn
Blue lobster steam simmered raw claws celeriac infusion according to an original recipe by chef jean francois piege
Sea bream on plancha, italian polenta, little vegetable "mirepoix" , yellow lentils, pesto, a few mint leaves and burrata with candied tomatoes
Bouillabaisse or famous fishing soap from marseille city with fillet of cod and others fish, vegetables and new seasonal potatoes
Cod fillet from sète city with steaming accompaniments of your choice (risotto with vegetables and mushrooms from luberon or indian vegetables or italian polenta with vegetables from vaucluse area or an italian pasta
Saint pierre local fish lentils cooked risotto style with burrata tomato water martini dry water and basil leaves
Sea bass fillet from marseille city with steaming accompaniments of your choice (risotto with vegetables or mushrooms from luberon area
"mignardises" offered from the chef for all you
Authentic french chocolate cake ' opera ' with confit fruit, a rare specialty from french pastry
A famous and special chocolate or fruit tart from our pastry chef with fruits confits of apt city
A special "happy birthday" cake with chocolate or seasonal fruits made by pastry chef (mof) m. p. segond from aix-en-provence city ( possible gluten free )
Chocolate cake fondant with a choice of coulis (white chocolate - raspberry or mango )
Apple tart or an original tarte tatin with an organic fruits, famous "fruit confit from apt city" and whipped cream
Selection of cold and hot appetizers to share
You choose your favorite ingredient and i compose it for you
Main course based on fish fillet or veal fillet
Choose your favorite perfume and i will compose your dessert
Selection of cold and hot appetizers to share
Truffle risotto
Main course based on veal fillet or fish
Chocolate fondant chef’s way
Selection of cold and hot appetizers to share
Ceviche of sea-bass, letche del tigre
Trio of beef, chicken and prawns tacos
Lemon tart from menton revisited with tequila meringue
Atmosphere hyper pop with lebanese and provence style on a tray background inspired by the luberon fields, decorated with any italian antipasti, all labeled "magic provence"
Animation "plancha" mini shrimps marinated garlic & herbs, served with crunchy vegetables from the market of coustellet, pesto sauce from mont ventoux,
Aiguillettes of sétois red mullet, the chef's saffron aioli, chanterelles just seared in nyons olive oil, specially composed of basil & pine nuts
Lobster ravioli, whipped with 1/2 salt butter and oil from the city of nyons, tanche variety olives
Warm lobster tail served with mango coulis
Bar after fishing labeled ''france pavilion'' , marinated with verbena pick in the vicinity of oppède village by the chef and served on a sauce ''bouillabaisse'' specialty from chef
Roasted monkfish saint jean de luz style, green beans and red onions
Sea bass poached in a broth of grapefruit juice, fennel, shiitakes and just pan-fried spinach
Monkfish medallion on fillet and slices of smoked beef, dill in baux de provence olive oil
Lobster in virgin sauce accompanied by beetroot hummus
Authentic chocolate cake ' opera ' with confit fruit, a rare specialty from french pastry
A special "happy new years" cake with chocolate or seasonal fruits made by pastry chef (mof) m. p. segond from aix-en-provence city ( possible gluten free )
Famous sushi in red & black shaped geisha balls around a fusion food from japan and luberon area
Bulgur balls (vegan) with pumpkin seeds placed on mini toasts
Cocotte egg, salmon quarters just seared, all arranged on a bed of leek fondue from the roussillon villages market
Rich salad with shrimps marinated, sun-dried tomatoes, oil olive ''tanche variety '' from nyons, vegetables from gordes/luberon markets
Grilled greek halloumi gratin with seeds and herbs on a mache salad base
Burrata cheese and italian salad with pesto du ventoux month
Healty bionic greek/lebanese salad (composed of fresh vegetables, feta cheese, nyons olive oil, cherry tomatoes, pomegranates and mango wedges)
Bouillabaisse or famous fishing soap from marseille city with fillet of cod and others fish, vegetables and new seasonal potatoes
Bar fillet labeled ''france pavilion'' , marinated with verbena pick in the vicinity of oppède village by the chef and served on a sauce ''bouillabaisse'' specialty from chef
"boeuf bourguignon" a real specialty from french gastronomy or navarin's bull with seasonal vegetables from south of france
Navarin d'agneau ou lamb '' label rouge ' from les alpilles area with vegetables, potatoes fresh variety, gastronomic recipe with almonds roasted
Cod fillet from sète city with steaming accompaniments of your choice ( risotto with local mushrooms from luberon area or any vegetables or an organics italian pasta from coustellet village
Canon of veal ( from ardèche area ) risotto alla diavola (sweet pepper - paprika and tomato ) mussels variety mushrooms, specialty/ recipe from big chef régis marcon in saint bonnet le froid
Chocolate cake fondant with a choice of coulis (white chocolate - raspberry or mango )
A special french tart with apple ( tart tatin ) and famous fruits confit from apt city
Vegan tart with black chocolate and sliced mango lime and basil
"the enchanted opera" chocolate and coffee tart from famous french pastry and mignardises, exquisite gourmandise according to the recipe of maison dalloyau paris
Mignardises ( calissons ) offered by the chef
A special "happy birthday" cake with chocolate or seasonal fruits made by pastry chef (mof) m. p. segond from aix-en-provence city ( possible gluten free )
Crème brûlée - a great classic of french pastry gastronomy
Asparagus tart, chive crème fraîche, chorizo sauce
Salmon carpaccio marinated in summer citrus fruits, ponzu of grapefruit and pink peppercorn
Seared scallops, green pea cream, tarragon pesto, summer truffles
Frizzled artichoke, black garlic ricotta, olive and raisin sofrito
Braised lamb, sauce of zucchini aand garlic, zucchini flower fritters, mousse of ash-aged chèvre
Roasted fish of the day, sauce beurre blanc with charred leek and preserved lemon, salad of arugula, capers and potatoes
Cheese platter - 3 seasonal cheeses accompanied by jam, nuts and fruits
Dessert 1 - entremet of strawberry, pistachio and hibiscus
Or dessert 2 - eton's mess with fennel meringue, raspberry and rose
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.
About us
Founded in 2012, Take a Chef began with a deep belief that the best of the culinary talent should not be kept hidden behind the thick walls of a restaurant's kitchen; it should be allowed to shine at the one place where everyone enjoys the most treasured meals- one's own dining table.
TECHNOLOGY
We're focused on creating a seamless booking experience to foster personalization and connection between chefs and guests.
FOOD
We've curated a selection of chefs based on their expertise and passion to grant our guests access to every cuisine in the world.
HOSPITALITY
We turn chefs into hosts to build meaningful connections with their guests, from the first message till the final toast.
Trusted by industry leaders
With the combination of technology, food knowledge, and love for the hospitality business, we have been able to offer the only global solution in the market to provide high-quality private chef services at any destination, at any given time.
Take a Chef in France
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Types of services
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