Having a chef come to your villa is the ultimate way to experience the Var holiday: a Provençal market in the morning, the chef returns and cooks in your kitchen, you dine on the terrace at sunset without leaving the property. No transport, no reservation, no compromise — you simply enjoy.
Our chef network includes graduates from major schools, often with experience in starred kitchens, specialized in Provençal cuisine and Mediterranean refinement. English-speaking on request. They travel within 30 km radius from their base (most based in Saint-Tropez, Bandol, Hyères areas).
Whether for a single evening (anniversary dinner, hen party, business event) or a full-stay residence (chef on site for 5-7 days), the formula adapts to your project. We help design the menu, brief the chef on dietary needs, and coordinate everything.
Formats and pricing
Three main formats:
- One evening (4-5h, chef arrives mid-afternoon, dinner 8pm, leaves after dessert): €120-180 per person for 4 courses, groceries included. Min 4 guests typically.
- Day-cycle (breakfast + lunch + dinner): €350-500 per day. The chef stays at the villa or commutes.
- Full-stay residence (5-7 days): chef on site or commuting twice daily. Around €600-900/day for the chef + groceries. Best value for groups of 6+.
Pricing for the cook is independent of the groceries — the chef shops at the morning markets, you pay the receipts. For a 4-course dinner for 6 guests, groceries typically run €120-200.
Menu design
The menu is designed with you, based on your tastes, the season, and the chef's specialties:
- Provençal classics: bouillabaisse, daube provençale, tian de légumes, tarte tropézienne.
- Sea cuisine: fresh fish, sea urchin in season, octopus in salad, grilled langoustines.
- Mediterranean refinement: lamb shoulder, truffle in season, vegetable carpaccio with olive oil.
- Italian/French fusion: handmade pasta, traditional risottos, refined desserts.
- Wine pairing: 4 glasses paired with the 4 courses, Côtes de Provence and Bandol selection. Sommelier-chef duo on request.
Children: we always ask about kids' tastes. Most chefs adapt with a simpler version of the menu (pasta, chicken, simple desserts).
Dietary needs and preferences
Allergies, intolerances, dietary preferences: we brief the chef in detail.
- Gluten-free, dairy-free, nut-free: all handled. Mention at booking.
- Vegetarian, vegan: full menus available — Provençal cuisine is naturally vegetable-rich.
- Kosher / Halal: certified chefs available on request (higher rate, longer lead time).
- Allergies (peanuts, shellfish, etc.): handled with strict ingredient sourcing.
- Religious considerations during Ramadan: meals adjusted to sundown timings.
We always favour fresh, seasonal, local produce. The chef shops at the morning markets to ensure quality.
Booking and logistics
Lead time and logistics:
- Lead time: 2-3 weeks ahead in season, 1 week off-season. Last-minute requests possible — try us.
- What the chef brings: knives, cooking utensils he prefers, table linens if requested (extra).
- What you provide: the kitchen (with basic equipment), the dining room/terrace, plates and cutlery (or the chef brings on request).
- Service: most chefs serve themselves. For larger groups (10+), a hostess is recommended (extra €150-250).
- Cleanup: the kitchen is left clean. The chef takes away his tools.
Frequently asked questions
Do we provide the kitchen?
Yes — the chef cooks at your villa using the kitchen equipment present. He brings his preferred tools (knives, special utensils) if needed.
Can the chef adapt to allergies?
Absolutely. We brief him in detail on every need (vegetarian, vegan, gluten-free, allergies, kosher). The menu is designed around your group.
Does the chef stay during dinner?
Yes — he cooks, serves, and clears at the end. The kitchen is left clean. For groups of 8+, an additional hostess can be hired.
Minimum number of guests?
Usually 4 people. Possible for 2 on certain dates with adjusted rates (around €250-350 per person for an exceptional menu).
English-speaking chef?
Yes — several chefs in our network are bilingual. Indicate when booking. The chef briefs you on each course in your language.