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
Receive menu proposals
Get chatty with your chefs
Book your experience
Enjoy!
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 44800 guests have already enjoyed the experience
4.47 Chef
4.68 Food quality
4.63 Presentation
4.8 Cleaningness
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23770 menus personalized by our Private Chefs in France
Every occasion is unique - make sure you have the right chef and menu for it!
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
10 pièce sale et 5 pièce sucré par personne
Tartar gambas mangue et avocat
Cappuccino de buternut
Toast foigras
Toast houmous
Navet saumon
Artichok ouef de caille
Mini tartlet legum creamy truffé
Stracciatella et peach
Gyoza sauce soja sale et sucré
Pick saumon mariné aux citron
Tiramisu
Opéra
Choux vanila
Tart framboise
Macaroon
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, figues, stracciatella, crème balsamique
Salad king crab , agrumes
Saumon mariné aux agrum croustillant de topioca er salad d’herbs
Buratta salade de tomates et pastèque
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 anna cèpes jus corse
Suprême de volaille écrasé pdt et jus corse
Filet de rouget caponata beurre blanc
Pavolova aux framboise
Tart fraise
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
"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
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
Discover cities of France where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in France.