Private Chef in Hauts-de-France
Rent one of our 84 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Hauts-de-France
Since the first private chef joined Take a Chef in Hauts-de-France in May 2017, more than 84 Private Chefs have joined our platform in Hauts-de-France and offered their services as private chefs anywhere in Hauts-de-France.
Starting in 2017, 1,100 guests have already enjoyed a chef in Hauts-de-France. To book your chef in Hauts-de-France, 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 234 customized menu proposals, sending a total of 1,359 messages to their guests, who rated their experience with an average score of 4.83 out of 5.
Since the first dinner provided by Take a Chef, 1,100 guests have enjoyed unique experiences with no hassle. Our guests in Hauts-de-France usually book menus around 90 EUR per person, including 4.08 courses, sharing an average of 3.01 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 Hauts-de-France.
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!
84 Private Chefs in Hauts-de-France
Get to know more about our top rated Private Chefs in Hauts-de-France
More than 1,100 guests have already enjoyed the experience
4.83 Chef
The guests in Hauts-de-France have scored the experience with their Private Chef with a 4.83.
4.83 Food quality
The quality of the menus cooked by our Private Chefs in Hauts-de-France received an average score of 4.83.
4.67 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.67 average score.
4.83 Cleaningness
The cleanup of the kitchen and dining area in Hauts-de-France has been scored with a 4.83 on average.
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234 menus personalized by our Private Chefs in Hauts-de-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
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
Carpaccio de boeuf, roquette, parmesan, pignons grillés et chimichurri au basilic / beef carpaccio, arugula, parmesan, toasted pine nuts and basil chimichurri
Ceviche de poisson de saison : coriandre, avocat, oignon rouge / seasonal fish ceviche: cilantro, avocado, red onion
Tartare de thon (asiatique) sur chips/tuna tartare (asian) on potato chip
Plateau de charcuterie : assortiment de fromages, olives, cornichons, salami, prosciutto, confiture de figues, fruits & pains chauds et crackers / charcuterie board: assorted cheeses, olives, cornichons, salami, prosciutto, fig jam, fruit with warm breads
Plateau mezze : assortiment d'olives, fruits, noix, feta, houmous, tzatziki servi avec pain chaud et crostini / mezze platter: assorted olives, fruit, nuts, feta, hummus, tzatziki served with warm bread and crostini
Pain grillé, camembert, champignons sautés ou bruschetta ou tomates cloquées et oignon caramélisé / grilled bread, camembert, sautéed mushrooms or bruschetta or blistered tomatoes and caramelized onion
Dorade crudo à la pistache et à la menthe / dorade crudo with pistachio and mint
Crudo de thon au gingembre, citron vert et sésame/ tuna crudo with ginger lime and sesame
Betteraves rôties, feta et menthe (avec ou sans roquette) / roasted beets, feta and mint (with or without arugula)
Mâche, poire, gorgonzola et graines de courge / mache, pear, gorgonzola and pumpkin seed
Carpaccio de courgettes, roquette, parmesan et citron / zucchini carpaccio, arugula, parmesan and lemon
Mesclun; radis, fenouil émincé, aneth, vinaigrette au champagne / mesclun; radish, shaved fennel, dill, champagne vinaigrette
Tomates anciennes, mozzarella, balsamique, gremolata au basilic / heirloom tomatoes, mozzarella, balsamic, basil gremolata
Noix de saint-jacques au beurre noisette persillade et citron (petite assiette) / brown butter scallops with parsley and lemon (small plate)
Soupe chaude de saison, (courge musquée, chou-fleur, pomme de terre/poireau, brocoli) / hot seasonal soup, (butternut squash, cauliflower, potato/leek, broccoli)
Thon poêlé, salsa de mangue / seared tuna, mango salsa
Tartare ou crudo : copeaux de fenouil, radis, avocat, coriandre/ tartare or crudo: shaved fennel, radish, avocado, cilantro
Choisissez une protéine : boeuf, veau, agneau, poulet, canard, dinde / choose a protein: beef, veal, lamb, chicken, duck, turkey
Choisissez des fruits de mer : saint-jacques, dorade, bar, maquereau, bonite, thon, saumon / choose seafood: scallops, dorade, bar, mackerel, bonito, tuna, salmon
Purée personnalisée à la protéine de votre choix : céleri-rave, panais, patate douce, chou-fleur... / customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower
Côtelettes d'agneau, purée de céleri-rave, pesto de menthe, légumes au choix / lamb chops, celeriac purée, mint pesto, veg of choice
Poulet entier ou 1/4 aux herbes de provence, pommes de terre rôties au four, légumes au choix / whole or 1/4 herbs de provence chicken, oven roasted potatoes, vegetable of choice
Sous-marins végétariens pour les protéines : steak de chou-fleur, quartier de céleri-rave, haricots au choix, lentilles françaises / vegetarian subs for protein: cauliflower steak, celeriac wedge, beans of choice, french lentils
Filet mignon de boeuf au beurre composé échalote et estragon / beef filet minion with shallot and tarragon compound butter
Magret de canard poêlé, cinq épices et confiture d'orange, légumes au choix / pan seared duck breast, five spice and orange jam, veg of choice
Plat d'accompagnement: pommes de terre à l'estragon croustillantes, pommes de terre bouillies avec salsa aux herbes ou pommes de terre rôties au romarin / side dish: smashed tarragon potatoes, boiled potatoes with herb salsa, roasted with rosemary
Plat d'accompagnement: courges de saison rôties au four, carottes rôties tricolores, ou patates douces, servies avec labneh / side dish: oven roasted seasonal squashes, tri-colored roasted carrots or sweet potatoes, served with labneh
Plat d'accompagnement: : salade de quinoa, d'orzo ou de riz sauvage aux noix, poireaux sautés, champignons. personnalisable en fonction du menu / side dish to go with main: quinoa, orzo, or wild rice salad with nuts, sautéed leeks, mushroom
Plat d'accompagnement: : fenouil braisé, poireaux croustillants ou fondue de fenouil & poireaux/side dish with mains: braised fennel, crispy leeks or fennel & leek fondue
Accompagnement: haricots verts aux amandes effilées et zeste d’orange/french beans with slivered almonds and orange zest
Petits fruits de saison, crème fraîche fouettée à la vanille / seasonal berries, whipped vanilla crème fraiche
Gâteau amande/orange / almond/orange cake
Gâteau au chocolat sans farine, crème fraîche fouettée / chocolate flourless cake, whipped creme fraiche
Mini pots de crème au chocolat, chantilly et framboises / mini chocolate pots de creme, whipped cream and raspberries
Crumble myrtille cardamome ou crumble fruits de saison au choix avec glace vanille / blueberry cardamom crumble or seasonal fruit crumble of choice with vanilla ice cream
Mini pavlovas, crème gousse de vanille et fruits au choix ou lemon curd / mini pavlovas, vanilla bean crème and fruit of choice or lemon curd
Assiette de fromages français assortis (chèvre, brebis et vache) / platter of assorted french cheeses (goat, sheep and cow)
(fresh/local fish) ceviche, cilantro, avocado, red onion, jalapeño
Beef carpaccio, arugula, pecorino, toasted pine nuts
Charcuterie board: assorted cheeses, olives, cornichons, salami, prosciutto, fig jam, seasoned pecans etc...artisanal breads and crackers
Lobster or crab “roll” crostini (or mini brioche roll): rémoulade sauce
Shrimp with mango salsa on cucumber (or in bowl as dip with chips)
Tuna tartare (asian/spicy) on blue potato chip
Peruvian style ceviche (fish of choice)
Crudités platter (with beet dip, tzatziki, creamy herb) celery, carrot, cucumber, bell pepper, breakfast radishes and fennel/or salad turnips
Mezze platter: assorted olives, fruit, nuts, feta, hummus, tzatziki served with warm pita, pita chips and crackers
Grilled bread with ricotta and tomatoes/bruschetta or sautéed mushrooms
Fresh seasonal fish crudo, shaved fennel and radishes, citrus, chive
Zuchinni carpaccio, arugula, lemon. parmesan
Shaved asparagus salad with arugula and torn burrata
Local farm lettuces; radish, shaved fennel, snap peas, dill, champagne vinaigrette
Avocado caesar salad, homemade croutons
Cold soup (spring pea, cucumber, grape gazpacho, sorrel..)
Beef tartare, sorrel, tarragon emulsion, lemon zest
Caprese salad, local heirloom tomatoes, bocconcini mozzarella, balsamic reduction, basil ( not available until late july)
Arugula, beet and goat cheese salad
Charred broccolini and green beans over labneh
Sautéed greens (tuscan kale, chard, spinach) (side)
Choose a protein: beef, veal, lamb, chicken, duck
Choose seafood: scallops, halibut, shrimp, swordfish, tuna, salmon, seasonal white fishes
Lamb chops, cauliflower purée, local asparagas, mint pesto
1/4 chicken or thighs, assorted seasonal green beans and snap peas (colorful) toasted hazlenuts, au jus (chicken flavors: cumin citrus, roasted sumac or lime cilantro)
Labneh or customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower, fennel or a combination of two (side)
Vegetarian subs for protein: cauliflower steak, celeriac wedge, fava beans, butter beans, french lentils
Boiled new potatoes with herb salsa or roasted rosemary potatoes or twice cooked miso fingerlings or crispy smashed potatoes side
Oven roasted seasonal squashes or sweet potatoes: served on labneh; topped with za'atar (side)
Duck breast seared with 5 spice and fig confit or quince sauce, veg of choice
Grilled swordfish, striped bass or other seasonal fish...served on bed of shaved brussels sprouts, fennel dust, gremolata
Quinoa, orzo, or wild rice salad with nuts (optional) and sautéed leeks, mushrooms, chopped veggies..customizable based on menu (side)
Filet minion with porcini butter
Green and yellow string beans, snap peas medley, lemon garlic vinaigrette
Pan seared scallops; parsnip puree, gremolata (with or without crispy prosciutto)
Harissa roasted salmon with blistered tomatoes
Caramelized apples, vanilla gelato, cognac crème
Mini pavlovas, vanilla bean crème and fruit of choice
Fresh seasonal berries, whipped cream
Almond/orange cake or olive oil cake
Flourless carrot cake
Chocolate flourless cake
Mini chocolate lava cakes
Mini chocolate pots de creme, cocoa nib, whipped vanilla cream and raspberry
Blueberry cardamom crumble or seasonal fruit crumble of choice with vanilla gelato
Mini cheesecakes
Saint jacque poêle , crème de celeriac rôti
Bar en ligne , carrot , betterave , épinard , sauce avec poivron rouge et palourdes
Cheese cake
Seafood with sea vegetables, herbs , flowers and citrus
Vegitables / fish that best in season served with different cooking technique
Meat / poultry with the best combinations of condiment served along vegetables
Sorbet before dessert / cheese courses / and a not too sweet desserts with an ice cream to combine with
Asparagus with topping: either shaved egg, parmesan, hazelnuts or crispy prosciutto
Beef carpaccio, arugula, pecorino, fried capers
Green soup
Jerusalem artichoke soup
(fresh fish) ceviche, cilantro, avocado, tomato, red onion
Duck breast, five spice orange jam
Avocado and fava bean mash
Butternut squash soup
Pork tenderloin, plum or fig compote and herb chimichurri
Assorted seasonal green beans (colorful) toasted hazlenuts
Grilled pumpkin, aioli, fried egg
Oven roasted eggplant witg curry yogurt
Roasted butternut with puy lentils (can add greek yogurt)
Boiled new potatoes with herb salsa
Lamb and feta meatballs
Pan fried salmon with herb and nut salsa
Filet minion, truffle butter, glazed shallots
Bar (sea bass) pumpkin, asparagus, beurre blanc
Gluten free schnitzel (chicken, turkey, veal or pork)
Chocolate ganache pot
Seasonal fruit pavlova
Gluten free pistachio lemon cake (can sub any nut)
Apple and pear crumble, vanilla creme
Seared tuna, pickled red onion, tomato relish, creamy wasabi
Salmon ceviche, cilantro, avocado, tomato, peanuts
White tuna crudo, shaved fennel and radishes, citrus
Smoked trout, asparagus and roasted hazlenuts
Scallops with fried saffron potatoes
Salmon tartare
Seared tuna, mango salsa
Pan seared fish cheeks, celeriac puree and mushrooms
Pan fried salmon with herb and nut salsa
Stuffed trout
Bar (sea bass) pumpkin, asparagus, beurre blanc
Vanilla custard with strawberry and rhubarb
Gluten free pistachio lemon cake (can sub any nut)
Apple and pear crumble, vanilla creme
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 Hauts-de-France.
What does a private chef service include in Hauts-de-France?
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 Hauts-de-France?
The price of renting a chef in Hauts-de-France 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 72 EUR to 130 EUR. For groups of 13 people or more, the price is 72 EUR per person. For groups of 7 to 12 people, the cost is 78 EUR per person. For groups of 3 to 6 people, the rate is 110 EUR per person, and for 2 people, the price is 130 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 Hauts-de-France?
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 84 chefs available in Hauts-de-France. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Hauts-de-France 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 Hauts-de-France?
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 Hauts-de-France
Discover more details about our private chefs and their services.
The average age of our private chefs in Hauts-de-France
Percentage of our women chefs in Hauts-de-France.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Hauts-de-France.
Percentage of services with kids in Hauts-de-France.
Maximum number of bookings for a personal chef by a single client in Hauts-de-France.
Increase in the number of bookings for a chef from last year in Hauts-de-France.
Languages spoken by our personal chefs in Hauts-de-France.
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 Hauts-de-France.
Average timeframe from sending the request to booking.
How many chef services are booked in Hauts-de-France each month?
Private chef reservations can vary seasonally depending on the destination. In Hauts-de-France, 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 Hauts-de-France.
Cost of a private chef in Hauts-de-France
The cost of hiring a private chef in Hauts-de-France 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 72 EUR to 130 EUR per person.
For 13 people or more: 72 EUR
For 7 to 12 people: 78 EUR
For 3 to 6 people: 110 EUR
For 2 people: 130 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 Hauts-de-France?
We mainly offer six types of cuisine in Hauts-de-France: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Surprise, 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 Hauts-de-France!
Talk to our chefs in Hauts-de-France
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 Hauts-de-France? You’ll get it. Tell us about your event in Hauts-de-France, and discover the best chefs who will customize every detail of your experience.
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