Chef Marc Ozdemir Garnier

Private Chef In Aix-En-Provence

Following superb experience as a chef, acquired in the early 90s, as restaurant manager (5 years) in Niort (Deux-Sèvres region) and another with caterers in the “Paca Region” from 1995, I decided to create my own event catering. company since 2011.

Later, these same experiences would be reinforced by training as a cook in Aurillac.

I finally opted, as a signature or style, for fusion cuisine.

A great experience as a chef, on behalf of the French start-up “La Belle Assiette” brought me a lot at all levels.

I really like sourcing from all the local producers.

Rest assured that by entrusting the Chef with your private and professional events, you will have the ultimate assurance of a true culinary escapade.

I still continue to follow culinary training with the emeritus and multi-starred Chef, Mr. Régis Marcon, in the "Haute Loire" region, near Valence and Lyon mainly.

Now working for the startup Take A Chef, I have great meetings and experiences while pursuing my career as a chef throughout the French Côte d'Azur

For me, cooking is...

A real passion for others and all my guest!

I learned to cook at...

After the many formations at Régis Marcon Cooking School ( Saint Bonnet le Froid ), i followed my job on Luberon & French Riviera.

A cooking secret...

Find the ingrediants that will give a magical taste to my preparations !..

My menus

Local Menu with fresh vegetables

STARTER

All inclusive

Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

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"

FIRST COURSE

Choose 1 dish

Asparagus from Carpentras with an Italian salad, oil olive from Nyons with pesto sauce

Chicken salad with watercress, pomegranate and cucumber

Vine leaves stuffed with rice from Camargue area

MAIN COURSE

Choose 1 dish

Lamb epigram (piece located under the shoulder) with balsamic

Veal tendon and sautéed potatoes

Bar fillet or sea bass with tapenade served with ratatouille of fresh vegetables bio

Local chicken with lemongrass and coconut milk

DESSERT

All inclusive

Panna Cotta with Vaucluse strawberries

Chef's chocolate fondant on a mango coulis

French Cream brûlée with vanilia from the Chef

Escales Provençales SPECIALE POISSONS

STARTER

All inclusive

Ambiance Pop "on Provence" les Antipasti vu de chez nous "La Provence magique"

FIRST COURSE

Choose 1 dish

Salade bionique Healty façon provençale/ libanaise ( composée des légumes frais, feta, l'huile d'olives de Nyons, tomates cerises, grenades ) avec des aiguillettes de filets de truite

Oeuf cocotte au saumon frais disposé sur un lit de ratatouille sauce aux douces épices

Asperges de Cavaillon, salade italienne, du thym des contreforts de Ventoux

MAIN COURSE

Choose 1 dish

Aile de Raie marinée aux Féves de Tonka, sauce Romesco avec confit de Yuzu Corée du Sud, trio de mini poivrons confits dans le jus citronné, l'ensemble sur une finale de riz de Camargue

Bar or sea bass with tapenade served with ratatouille of fresh vegetables bio Maraîchers du Vaucluse

Bouillabaisse Marseillaise préparée par le Chef avec des poissons de la pêche du jour via le Vieux-Port de Marseille

Pêche locale de Saint Pierre avec ses légumes, le tout cuit doucement à la vapeur, asperges du village de Mallemort, pousses locales

Cabillaud Label Pavillon France cuisson basse température, orné d'une fine couche de houmous aux betteraves, écume citron et véritable jus de Yuzu au Saké, feuilles de gingembre délicates

DESSERT

Choose 1 dish

La véritable Tarte Tropézienne de MICKA servi sur un coulis de mangues

Fondant au chocolat du Chef sur un coulis aux fruits rouges et quartiers de melon confits d'Apt

Salade de fruits de saison et exotiques sur un coulis de mangues

Mignardises "calissons" offerts par le chef

Seasonal New Menu

STARTER

All inclusive

"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

FIRST COURSE

Choose 1 dish

Caprese salad with salmon and tomato cherry, mozzarella cheese, vegetables

Albacore tuna just seared in Satay sauce, organic sesame to top off the wok with crunchy vegetables cooked Thai style

Asparagus for vegan people from Carpentras city

Gravlax Salmon or Bonito Tataki prepared and just browned on the grill served Niçoise style with homemade eggplant caviar

MAIN COURSE

Choose 1 dish

"Boeuf bourguignon" a real specialty from French gastronomy or Navarin's Bull with seasonal vegetables from South of France

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

Roasted sea bass or sea bream with crushed potato and bisque speciality only for the fish preparation

Poke Bowl with zucchini tartare - tuna fillets - quinoa and sesame seeds - cashew nuts - diced avocado - chopped pineapple and fresh mint from the chef's garden

Sea bass fillet from Sète city with steaming accompaniments of your choice (risotto with vegetables and mushrooms from Luberon area or organic's bulgur

DESSERT

Choose 1 dish

Smoothie coco fruit with mini ananas

Black Figs from Caromb village near Mount Ventoux, roasted with sweet spices and red fruits from Coustellet Market ( for Gluten free and Vegan people )

A special ( Happy Birthday ) tart with chocolate or fruit tart from our pastry Chef with fruits confits of Apt city

Candied banana on a skewer accompanied by morel mushrooms and gingerbread, exceptional recipe from the great starred chef, Regis Marcon from St Bonnet le Froid

Authentic French chocolate cake ' Opera ' with confit fruit, a rare specialty from french pastry

A FORMIDABLE FOODY EXPERIENCE from A FUSION FOOD

STARTER

All inclusive

Iced Burning Whip (🍅 - juices 🍊 - grapefruit ) chili peppers - ginseng - ginger - organic's sugar

FIRST COURSE

Choose 1 dish

SUSHI PAIRINGs in red and black geisha balls (black/red lumpfish roe

ACCOMPAGNEMENT with SUSHI en rouge et noir boules de geisha ( oeufs de lompe noirs/ red )

Hearts of french Foie Gras (Cumin - ginger - golden sesame)

Miso soup with chicken and 🍅

Papaya Salad with French Charolaise Dried Beef

MAIN COURSE

Choose 1 dish

French scallops with Asian flavorsP

Roasted Prawns (3) with hot spices (cumin & turmeric), crushed pistachios and “Satay” peanut butter preparation

Monkfish with Thai green curry, coconut milk sauce

Teriyaki salmon with Camargue wild rice, soy sauce and Japanese sakeP

Duck (estouffade) or beef stew with raisins and nuoc mam coriander seeds and organic olive oil

Accompaniment: Spaghetti with green asparagus, small chanterelles and Nori seaweed

DESSERT

Choose 1 dish

Thai sticky rice with coconut milk, Sugar and Galangal

Chocolate banana, cinnamon, dark chocolate with pistachios, a cloud of ground ginger

Thai sweets with pistachio nuts

Rose infusion (edible) with Eau d'Amour juice 🍋 a cardamom pod - grated fresh ginger, peppercorns and sugar

SAINT VALENTIN DAY or KAMASUTRA RECIPES

STARTER

All inclusive

Coup de Fouet brûlant glacé ( Jus 🍅 - jus 🍊 - pamplemousse - piments - ginseng - gingembre -sucre

ACCOMPAGNEMENT SUSHI en rouge et noir boules de geisha ( oeufs de lompe noirs/ red )

FIRST COURSE

Choose 1 dish

Coeurs de Foie Gras ( Cumin - gingembre - sésame doré )

Soupe Miso de poulet et 🍅

Salade de Papaye au boeuf séché vietnamien

Coquilles Saint -Jacques aux parfums d'Asie

Gambas Rôties (3) aux chaudes épices ( cumin & curcuma), pistaches concassées et préparation beurre de cacahuète " Satay "

MAIN COURSE

Choose 1 dish

Lotte au curry vert thaï, sauce lait de coco

Saumon en Teriyaki et du riz sauvage Camarguais, sauce soja et du saké Japonais

Canard ( estouffade ) ou daube de boeuf aux raisins secs et graines de coriandre nuoc mam et de l'huile d'olive bio

Accompagnement : Spaghetti aux asperges vertes, petites girolles et algues Nori

DESSERT

Choose 1 dish

Riz gluant thaï au lait de coco Sucre et Galanga ( utilisé comme révulsif contre l'impuissance ou retard d'érection )

Banane au chocolat, cannelle, chocolat noir aux pistaches, un nuage de gingembre moulu

Douceurs Thaï aux pistaches

Infusion à la Rose ( comestible) à lEau d'Amour jus 🍋 une gousse de cardamome - gingembre frais râpé, grains de poivre et du sucre

Local Menu with fresh vegetables

STARTER

All inclusive

Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

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"

FIRST COURSE

Choose 1 dish

Asparagus from Carpentras with an Italian salad, oil olive from Nyons with pesto sauce

Chicken salad with watercress, pomegranate and cucumber

Vine leaves stuffed with rice from Camargue area

MAIN COURSE

Choose 1 dish

Lamb epigram (piece located under the shoulder) with balsamic

Veal tendon and sautéed potatoes

Bar fillet or sea bass with tapenade served with ratatouille of fresh vegetables bio

Local chicken with lemongrass and coconut milk

DESSERT

All inclusive

Panna Cotta with Vaucluse strawberries

Chef's chocolate fondant on a mango coulis

French Cream brûlée with vanilia from the Chef

Escales Provençales SPECIALE POISSONS

STARTER

All inclusive

Ambiance Pop "on Provence" les Antipasti vu de chez nous "La Provence magique"

FIRST COURSE

Choose 1 dish

Salade bionique Healty façon provençale/ libanaise ( composée des légumes frais, feta, l'huile d'olives de Nyons, tomates cerises, grenades ) avec des aiguillettes de filets de truite

Oeuf cocotte au saumon frais disposé sur un lit de ratatouille sauce aux douces épices

Asperges de Cavaillon, salade italienne, du thym des contreforts de Ventoux

MAIN COURSE

Choose 1 dish

Aile de Raie marinée aux Féves de Tonka, sauce Romesco avec confit de Yuzu Corée du Sud, trio de mini poivrons confits dans le jus citronné, l'ensemble sur une finale de riz de Camargue

Bar or sea bass with tapenade served with ratatouille of fresh vegetables bio Maraîchers du Vaucluse

Bouillabaisse Marseillaise préparée par le Chef avec des poissons de la pêche du jour via le Vieux-Port de Marseille

Pêche locale de Saint Pierre avec ses légumes, le tout cuit doucement à la vapeur, asperges du village de Mallemort, pousses locales

Cabillaud Label Pavillon France cuisson basse température, orné d'une fine couche de houmous aux betteraves, écume citron et véritable jus de Yuzu au Saké, feuilles de gingembre délicates

DESSERT

Choose 1 dish

La véritable Tarte Tropézienne de MICKA servi sur un coulis de mangues

Fondant au chocolat du Chef sur un coulis aux fruits rouges et quartiers de melon confits d'Apt

Salade de fruits de saison et exotiques sur un coulis de mangues

Mignardises "calissons" offerts par le chef

Seasonal New Menu

STARTER

All inclusive

Amuses- bouche from Bulgur balls (vegan recipe) with pumpkin seeds placed on mini toasts

FIRST COURSE

Choose 1 dish

Caprese salad with salmon and tomato cherry, mozzarella cheese, vegetables

Albacore tuna just seared in Satay sauce, organic sesame to top off the wok with crunchy vegetables cooked Thai style

Asparagus for vegan people from Carpentras city

Gravlax Salmon or Bonito Tataki prepared and just browned on the grill served Niçoise style with homemade eggplant caviar

MAIN COURSE

Choose 1 dish

"Boeuf bourguignon" a real specialty from French gastronomy or Navarin's Bull with seasonal vegetables from South of France

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

Roasted sea bass or sea bream with crushed potato and bisque speciality only for the fish preparation

Poke Bowl with zucchini tartare - tuna fillets - quinoa and sesame seeds - cashew nuts - diced avocado - chopped pineapple and fresh mint from the chef's garden

Sea bass fillet from Sète city with steaming accompaniments of your choice (risotto with vegetables and mushrooms from Luberon area or organic's bulgur

DESSERT

Choose 1 dish

Smoothie coco fruit with mini ananas

Black Figs from Caromb village near Mount Ventoux, roasted with sweet spices and red fruits from Coustellet Market ( for Gluten free and Vegan people )

A special ( Happy Birthday ) tart with chocolate or fruit tart from our pastry Chef with fruits confits of Apt city

Candied banana on a skewer accompanied by morel mushrooms and gingerbread, exceptional recipe from the great starred chef, Regis Marcon from St Bonnet le Froid

Authentic French chocolate cake ' Opera ' with confit fruit, a rare specialty from french pastry

A FORMIDABLE FOODY EXPERIENCE from A FUSION FOOD

STARTER

All inclusive

Iced Burning Whip (🍅 - juices 🍊 - grapefruit ) chili peppers - ginseng - ginger - organic's sugar

FIRST COURSE

Choose 1 dish

SUSHI PAIRINGs in red and black geisha balls (black/red lumpfish roe

ACCOMPAGNEMENT with SUSHI en rouge et noir boules de geisha ( oeufs de lompe noirs/ red )

Hearts of french Foie Gras (Cumin - ginger - golden sesame)

Miso soup with chicken and 🍅

Papaya Salad with French Charolaise Dried Beef

MAIN COURSE

Choose 1 dish

French scallops with Asian flavorsP

Roasted Prawns (3) with hot spices (cumin & turmeric), crushed pistachios and “Satay” peanut butter preparation

Monkfish with Thai green curry, coconut milk sauce

Teriyaki salmon with Camargue wild rice, soy sauce and Japanese sakeP

Duck (estouffade) or beef stew with raisins and nuoc mam coriander seeds and organic olive oil

Accompaniment: Spaghetti with green asparagus, small chanterelles and Nori seaweed

DESSERT

Choose 1 dish

Thai sticky rice with coconut milk, Sugar and Galangal

Chocolate banana, cinnamon, dark chocolate with pistachios, a cloud of ground ginger

Thai sweets with pistachio nuts

Rose infusion (edible) with Eau d'Amour juice 🍋 a cardamom pod - grated fresh ginger, peppercorns and sugar

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Chef Marc's reviews

4.44

•

147 services

My family and I had the pleasure of celebrating my in-laws’ diamond wedding anniversary in Aix-en-Provence on June 22, 2023. Chef Marc made the evening truly special and he is highly recommended. He took care of everything with memorable and fabulous dishes. We felt like he was almost part of the family in that short period of time we were together. He outdid himself from the appetizers down to the decadent desserts, and his presentations were so impressive. It was truly a one-of-a-kind culinary feast! Bravo!

Marc provided dinner for us for 5 nights. We were 8 adults and 9 kids. He made kid friendly dishes for the kids and gorgeous 3 course meals for the adults. He was easy to work with, super friendly and the food was delicious. We had a variety of dishes from Lebansese, Italian, Asian inspired, to traditional Provence. He allowed us to sit back and enjoy our holiday without the stress of shopping and cooking for so many people. Highly recommend. Thanks Marc.

I chose Chef Marc because his menu was superior to the other menu proposals plus it contained several dish choices. The meal exceeded our expectations and his dishes were both well presented and delicious. He very kindly accommodated one of the guests who didn’t eat red meat. We also loved his passion for his food. I would definitely recommend Chef Marc.

Chef Marc a été parfait. Il a bien compris nos attentes et nous a concocté un repas d'anniversaire magnifique. Je recommande ce chef.

Marc came and cooked the most fabulous birthday meal in our Air BnB, he arrived we went for a walk and then came back to a fabulous foodie feast with paired wine throughout. Would absolutely recommend ????????

Super repas organisé pour l’evjf de ma sœur. Nous avons très bien mangé, et Marc a su adapter le menu selon nos goûts et budget. Une fois sur place, l’enchaînement des plats s’est très bien déroulé, c’était délicieux et la cuisine était impeccable au départ du chef. Merci encore Marc !

Nous avons été régalé par le Chef. L’explication des plats était très claire. La cuisine nous a été rendu en parfait état.

Chef Marc was wonderful! We enjoyed his company and his food so much we wish we hired him for every night, not just our last night! We are returning to France next year and I will definitely hire again. To top it off a friend back in the states saw my posts and then hired Take a Chef for a party.

Very nice experience, dinner was tasty and Marc was really caring and attentive to details

Chef Marc was great! So easy to work with and communicate and organize through the website. He was receptive to all of our ideas and delivered!

Super !

Une très belle expérience culinaire et humaine avec un chef au top, à l'écoute et généreux. Je recommande vivement Chef Marc les yeux fermés

Chef Marc cooked and presented a very delicious meal! We were a group of 10 celebrating a 60th birthday and he did not disappoint. We talked back and forth regarding menu until I was happy with choices. He delivered it beautifully and also accompanied wine. I would highly suggest chef Marc!

Chef Marc was wonderful to work with. He is a great communicator and a very kind person. We ended up having to cancel our party at the last minute due to an illness, but we still wanted the food. He graciously changed plans and delivered everything in disposable containers. He even added an extra course for us to enjoy. He was so professional and attentive and we really enjoyed working with him.

We had an amazing night with Chef Marc, we had a super dinner and such a fun evening. What a treat to be looked after so well with a delicious meal, Marc also catered for our Vegan and Gluten free individuals in our party. I would have absolutely no hesitation in recommending Marc for a fabulous experience.

Chef Marc was excellent in every regard! His food was wonderful and he used incredible produce from the region and plated everything beautifully! Our group of 5 used him for two of our dinners at our Airbnb and we were all very happy! He is also a wonderful human being! The whole experience from start to finish was perfect and I would highly recommend Chef Marc!

We loved Chef Marc! He was punctual, very organized and communicative. He served the food in a timely manner and he explained each dish to the table. The menu was nice and varied. The presentation was beautiful. The food looked great and tasted wonderful. Thank you Chef Marc!

Excellent Chef! highly recommended

Marc was amazing, friendly, attentive and provided an excellent meal that was above expectations. He arrived on time, greeted everyone served each course in a timely fashion and explained the dishes, which were all delicious. Highly recommended.

Chef Marc provided an incredible experience for our family - he is personable, hardworking and a very talented chef. The menu and food quality was superb. We were lucky to have him cook such a special meal for us and create an incredible memory. Thanks, Marc!