In-Home Private Chef in Provence

Here’s how it Works,

The Chef  will do his best to organize your private lunch or dinner according to your availability. Ideally, it takes about 2 to 3 hours to prepare the meal in your kitchen (Rentals & Homes) before serving. If you are unable to receive the chef 3 hours before service, he can make some preparations in advance in his own kitchen. Here are the details:

  • Chef arrives with the ingredients and equipment to cook. He sets up the kitchen before starting the preparation of the meal. Thank you for reserving space in the refrigerator and freezer.

  • He will cook for 2 to 3 hours depending on the recipes asked in advance ; he will preparate some preparations in advance in his own kitchen. You will be able to observe the preparation of the menu and take part in some steps if you wish. If you want to prepare with him the menu, ask for a cooking class service instead of a private chef service.

  • At the time determined in advance, Clement will begin the table service of the meal by his own. Ideally, please empty the dishwasher. If you do not have a dishwasher, please specify all those informations when booking.

  • At the end of the meal, Chef Clément will put the kitchen in order and leave the set clean. It takes about 30 minutes to 45 minutes between the end of the meal and the departure of the chef; The time to recover his equipment.

Private Chef Service in Provence

Home-made and Unpretentious cuisine done With Love.

I do not have a so-called gastronomic cuisine but a family type cuisine, generous and refined, made from good products but mainly fresh products. I have at heart to offer you a good time cooking in your home or vacation rental. I would also appreciate to show you different techniques and to make you participate in the realization of a few steps if you wish ; it would be my pleasure as your french Private Chef at Home in Provence.

Discover below some examples of menus of your Private Chef in Provence :

Chef Clément will think to the menu that will suit you best. You will be free to accept or not its menu proposal. In the meantime, here are some examples of dishes that can be made for your meal at home. It promises to be a good time, is not it? ;)


  • Haddock puff pastry with old-style mustard (Homemade laminated dough “express”); mesclun
  • Provencal fish soup with saffron rouille
  • Aumonière (Pancake) with chicken, roasted red pepper and béchamel with Fourme d’Ambert (Cheese)
  • Leek fondue; Pan-fried scallops and cream of shallots
  • Tatin of Cherry tomatoes with old-style mustard; Crispy goat cheese with honey; mesclun
  • Tatin of shallots confit in port wine

  • Fricassee of green asparagus with coppa and almonds; Chorizo emulsion (In season)
  • Mushrooms velouté ; donuts puffed with walnuts and ham

  • Chestnuts velouté ; crunchy vegetables

  • Peas velouté ; mascarpone cream with salmon and poppy seeds; mint olive oil 

  • Poached and fried egg with almonds; Beet hummus, homemade tahini

  • Zucchini tagliatelle with homemade pesto; cherry tomatoes and feta; parmesan chips

  • Traditional spring rolls (shrimp, carrots, lettuce, mint and vermicelli); homemade sauce

  • Won-Ton Soup (Pork ravioli)

  • Falafels; Creamy white cheese, coriander and homemade Tahini sauce

Main courses

  • Provencal daube (Beef meat marinated in advance by the chef) ; french gratin dauphinois

  • Chicken ballotine stuffed with dried tomatoes, mozzarella cheese, basil, chive and pine nuts ; caramelized onions and garlic cream sauce ; ratatouille niçoise ; parmesan chips

  • Home-made ravioli with ricotta and spinach; Garlic sauce and caramelized onions

  • Home-made ravioli with meat; creamy ceps sauce

  • Peking Duck breast with honey, hoisin sauce and five spices ; vegetables

  • Cod fish burger with homemade buns preparated in advance by the chef, peppers compotee, tartare sauce and caramelized onions ; sweet potato fries

  • Sauteed lamb with prunes Tagine Style

  • Sauteed chicken vallee d’auge (Apples, cider, mushrooms) ; french gratin dauphinois home-made

  • Fish Blanquette (Salmon, cod, shrimps)

  • Salmon pavé cooked in a unilateral marinated with soy sauce

  • Eggplant gratin with parmigiana and mozzarella cheese

  • Others accomodations for the main course : Ratatouille niçoise / Vegetables crumble / Traditional Potato Gratin “Dauphinois” / Leek fondue with old-style mustard / Rice “pilaf” /  Polenta Fries / Potatoes with herbs / Duchesse Potatoes home-mademade


  • Dacquoise biscuit with hazelnut; Chiboust cream with Vanilla; Crushed hazelnuts
  • Caramelized Pears Tatin Tart ; Salted caramel sauce
  • Classic cream puffs (French way) vanilla or chocolate
  • Individual Lemon Meringue Pie
  • Gourmet coffee (Assortment of 2 small desserts)

  • Chocolat Royal cake
  • Shortbread biscuit with three chocolates and raspberries (Sablé milk chocolate and praliné, intense dark chocolate mousse, white chocolate decorations)

  • Individual tart with caramelized nuts; Soft caramel

  • French Tropezienne Brioche with vanilla cream and orange blossom

  • French Macarons